Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
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Table 13.1. Estimates of Leading Causes of Food-Borne Illness
Estimated Percentage of
Percentage Testing Pathogen Food-Borne Illness Caused by
Pathogen as Top Three Causes Pathogen
Salmonella species 90 9.7
Escherichia coli 0157:H7 56 1.3
Staphylococci 36 1.3
Shigella species 32 0.6
Campylobacter jejuni 18 14.2
Listeria monocytogenes 16 < 0.1
Hepatitis A virus 8 < 0.1
Clostridium perfringens 8 1.8
Norwalk-like virus 5 66.7
Other viruses 4 67.2
Giardia lamblia 3 1.4
Streptococci 2 0.4
Source: Jones and Gerber, 2001.
Control must be established throughout an operation. Employees should be trained in
proper food-handling and sanitation practices. The importance of monitoring food-handling
practices must be stressed to all supervisors. Purchasing food from reputable suppliers is essential
in controlling food contamination and providing high-quality products. During production
food must be handled safely, kept either hot or cold, and personnel must be free from infections.
Food service operations are being encouraged to implement the HACCP system, which
was originally developed by the Pillsbury Company for the National Aeronautics and Space
Administration (NASA). The HACCP system serves two functions: control of food-borne illness
and monitoring of food for time–temperature abuse. Adherence to HACCP standards
should result in a decreased incidence of food-borne illness and in improved quality.
The food service director’s responsibilities include the following:
• To provide clean and properly equipped storage and work areas that meet state and
local health department standards
• To purchase wholesome food from sources that meet the standards developed by regulatory
agencies and to receive and store such foods under conditions that maintain their
wholesomeness and minimize the risk of contamination by microorganisms, insects,
rodents, and toxic substances
• To develop written policies and procedures for maintaining staff personal hygiene and
for preparing and serving food safely on a daily basis
• To develop written policies and procedures for cleaning and sanitizing equipment, utensils,
and work areas
• To dispose of waste materials according to accepted sanitation principles and local
health department regulations
• To develop programs for training and supervising employees to ensure implementation
of policies and procedures established by the department and approved by the facility’s
administration