Kitchen Sanitation and Food Safety

According to the U.S. Food and Drug Administration, there are an estimated 128,000 hospitalizations and around 3000 deaths each year related to foodborne illnesses.

Older adults are more likely to have serious complications from foodborne illnesses than younger adults, often leading to hospitalization or even death. Chronic diseases, changes in immune function, medications, and age-related changes to the gastrointestinal tract all contribute to the higher risk for severe illness from foodborne pathogens.

Common factors that contribute to foodborne illnesses in nursing facilities include:

  • Improper food holding temperatures
  • Undercooking hazardous foods, such as raw shell eggs
  • Contaminated equipment
  • Obtaining food from unsafe sources
  • Poor personal hygiene practices in food service staff

Nursing facilities should have written policies and procedures for kitchen sanitation that address food storage, food preparation, food handling, and the serving of food. Policies should be current and reviewed routinely and when needed. In addition, the facility should have a written policy regarding food brought in by family, visitors, or others to prevent the spread of foodborne illnesses.

Maintaining sanitary conditions and promoting safe food handling practices in nursing facilities can prevent foodborne illnesses.

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