Food Safety Management in the Hospital

Transcription

1 Food Safety Management in the Hospital Richard Hannay BSc, FRSH, MCIEP, MIFST Food Safety and HACCP Consultant The Bristol Children s Hospital

2 Introduction Preparing a Safe Food Policy and Plan The Role of Management in Food Hygiene Development and Control Identifying hygiene problems and risks in the process Communicating the Message. The importance of training and education

3 The Importance of Food Safety and Quality in the Hospital One of the challenges of our age is the production and delivery of safe food By Dr Martha Petro Turza, Secretary of ISO/TC 34 Food served in hospitals is an essential component of the treatment process, it is vital that it is nutrient rich, appetising and above all safe. In 2003/4 The total cost of meal provisions to NHS patients was around $900million

4 Specific Pathogens associated with Food Service Listeria monocytogenes Salmonella spp Escherischia coli 0157 Campylobacter Clostridium spp Staphlyococcus spp Norovirus

5 The Clean Hospital Programme In July 2000 NHS trusts were told to implement the clean hospitals programme The Programme focussed on the 19 separate elements that together comprise the patient environment. These elements include entrances and reception areas, visitors and ward toilets, cleanliness, decoration and the quality and safety of hospital food.

6 The Cook Chill Method of Meal Delivery The Cook Chill System has become a well established method of food delivery for many hospitals in the UK Benefits Fits well with HACCP Easy to Control Allows Forward planning Economic

7 Preparing the Food Safety Policy and Plan The FOOD SAFETY POLICY AND PLAN is key to effective management of the system. These are working documents prepared in consultation with all management and stakeholders in the food delivery process. They describe in detail the overall intentions and direction of an organisation related to food safety as formally expressed by top management.

8 The Food Safety Policy and Plan Sets objectives and targets Based on good catering practice Profiles the HACCP principle Details each stage of the production flow Describes all the pre requisites to support good food safety practices Sets specifications for working procedures ( sop s ) The policy and plan are controlled documents

9 The Principle of HACCP H A C C P HAZARD ANALYSIS CRITICAL CONTROL POINTS A Hazard is anything, microbiological, chemical or physical that might cause harm to the consumer HACCP allows planning to pre-empt failure

10 The Role of Management in the Food Safety Programme Food Safety responsibility goes to the highest level of management in the hospital (Top Management ) The Chairman of the Board The Hotel/Catering Managers Facilities Managers Infection Control Team

11 The Team on the Ward Management of the food on the ward environment is very important to ensure safety Chilled food is delivered to the ward and regenerated in special ovens Ward Assistants Housekeepers

12 Identifying Hygiene Problems and Risks The process of monitoring, surveillance and inspection is critical to identify non compliances and ensure the effective maintenance and ongoing integrity of the system. Auditors must be, competent, experienced Inspector George

13 All stages of the process must be subject to audit, inspection and certification FARM GATE distribution Traceability Systems management HACCP Communication FOOD ON THE PLATE

14 Types of Inspections and Checks Statutory inspections by municipality /government inspectors. Formal Reports produced. Capability to take legal action for non - compliance with Government Codes and legislation. Checks (walk through) by in house managers Short reports non compliances, non compliances produced regularly using simple checklists providing opportunities to adjust day to day minor issues. Patient Group Audits PEAT audits, Feed back from the patients/consumers. Maybe undertaken annually and statistics compiled nationally. Third Party Consultants Detailed, in depth, HACCP orientated, conducted monthly or six monthly, Scored, For the attention of directors, senior management

15 Food Safety Issues at point of delivery Cleanliness of Ward Kitchens and Equipment Stock rotation of perishable foods (Date Coding) Maintenance of the cold chain for chilled foods Effective regeneration of chilled foods Monitoring and recording temperatures of chilled and regenerated foods Maintaining the integrity of the system against other competing systems

16 Personal Hygiene and Temperature Control are the priorities Hand Hygiene procedures must be based on clear and consistent sanitation principles Temperature control and monitoring must be within well defined limits

17 Communicating the Message External The organisation must establish, implement and maintain effective arrangements for communicating with external bodies and agencies Internal Establish, Implement and Maintain effective arrangements for communicating with personnel on issues having an impact on food safety

18 ISO22000 Standard Food safety management systemsrequirements for any organization in the food chain Aim of Standard Harmonize the requirement for food safety management on a global level Describes the requirements for operating an effective food safety management system (FMS) Integrates HACCP and defined pre requisites for the safe production of food products Facilitates channels of communication with interested parties ISO22000 applies to all types of organizations within the direct and indirect food chain

19 Thank you Thank You HSQC Health, Safety and Quality Control International International Environmental Health Consultants Food Safety, HACCP,