Chapter 10 Food and Water Safety 19 May 2022.pptx

IPC file that need for HC

1. By… Date… …Ethiopia Chapter 10: Food and Water Safety

2. Chapter objective E xplain principles of food and water safety and measures to be taken to prevent food and water contamination in primary healthcare settings.

3. Enabling Objectives By the end of this chapter, participants will be able to: Elaborate the standards of food safety at primary health care settings. Explain causes of food contamination and actions for prevention Elucidate how to make water safe in health facilities

4. Outline Principles and standards of food safety at PHCS Main cause of food contamination Prevention of food and water-borne diseases in healthcare settings Drinking water quality and safety measures Summary

5. Activity 10.1: Brainstorming

6. Activity 10.1 : Brainstorming   Instruction: • Share your ideas with your facilitator and trainees on the following discussion points Discussion Question 1. Why the safety of food is more critical in health care facilities?

7. Safety principles and standards Keep hygiene of Food Service Staff Maintain food temperatures Appropriate cooking of food Monitor cleanliness of kitchen and equipment Appropriate purchasing , transportation and storage of food Educate or assist the hospitalized patients and care takers- on hand washing Avoid eating and drinking in workplace

8. 1. Hygiene of Food Service Staff Kitchen Staff Supervised for their adherence toward IPC practices Practice Hand hygiene Report any GI proble m s or skin lesions Quarterly medical checkup and take action Food handlers with diarrhea should be immediately separated from their work They should aware how to inspect, prepare and store foods Know how to clean and operate equip m ent Access and utilize PPE all the time Practice appropriate m anage m ent of wastes

9. Safety principles … Food Holding temperatures A bove 60 o C or below 5 C Thermometers should be checked periodically Warm, perishable foods should be cooled before being stored Cooking of food Food should be cooked thoroughly Frozen food items should be thawed before cooking to avoid the presence of cold spots in the interior.

10. S afety Principles… Cleanliness of kitchen and equipment Cleanliness of the kitchen has to be done on daily basis Ensure equipment cleaning and disinfection, Utensils and cups be properly washed Food utensils should be washed with three compartment washing system.

11. Safety principles… Purchasing, transportation and storage of food Purchase raw food from known vendors Transporting food should be free from biological and chemical contaminants. Storage of row and cooked food should be separate and with recommended temperature Educate or assist the hospitalized patients and care takers E.g E ducate Hand washing during critical times HCW should avoid eating and drinking in work place: In areas where potentially infectious or toxic materials are located or stored

12. Activity 10.2: Individual reflection Instruction: Reflect your ideas with the facilitator and trainees on the following discussion points. Discussion Question What are the common types of food contamination in healthcare facilities and how can we prevent it ?

13. Causes of food contamination Food can be contaminated by the following three main hazard types: Physical contamination (foreign objects) – metal, wood, glass, plastic, etc. Chemical contamination – bleach, caustic soda, detergents, pesticides, etc. Microbiological contamination – bacteria, viruses, moulds and parasites

14. Main causes of food contamination… Bacterial food poisoning To survive and multiply, bacteria need; water, food, correct temperatures, time, most but not all, need oxygen. How do bacteria enter a food premises? Food handlers (especially their hands). Raw foods, such as meat and vegetables. Pests and animals. Air and dust. Dirt and food waste .

15. Causes of food poisoning Food at incorrect temperatures Cross-contamination Poor personal hygiene Unclean food premises Poor pest control

16. Measures to prevent food poisoning Temperature control; keep cold food cold at 5 °C or colder and hot food hot at 60°C or hotter . Avoid cross-contamination Personal hygiene Proper Hand Washing Avail Hand washing facilities Cleaning Pest Control Proper Waste management

17. Water Quality and Safety Drinking-water should be suitable for human consumption as well as domestic purposes Water for healthcare facilities has to be collected, transported, stored and handled with precaution to avoid risk of contamination Making water safe collected from Unsafe Source Boil for 1 to 5 minutes OR Alternatively adding Chlorine

18. Monitoring the quality of water Monitoring/inspections of the water quality is very important to early detect contaminants . Know the biological quality of the source. Water quality should tasted for microbial contaminates on quarterly basis. Water containers and tankers should be cleaned and disinfected regularly

19. Summary Healthcare facilities are responsible to ensure safe transportation, preparation, storage and service of food at all times . Both water and food quality control should be done regularly with corrective measures

20. Thank You

21. Questions?