long-term care infection prevention
long-term care infection prevention
By Buffy Lloyd-Krejci , DrPH , MS , CIC , LTC-CIP
Reduce Infection Outbreaks in Your Facility with These Simple , Effective Food Service Best Practices
Over the past eight years , my staff and I have visited thousands of nursing homes across the country . Our goal is to help those facilities improve their infection prevention and control ( IP & C ) programs , and here ’ s the thing : in every single facility we ’ ve entered , we ’ ve found one thing to be true — to make the program effective , every staff member in the facility must be committed to IP & C .
In other words , it ’ s not enough to rely solely on your on-site infection preventionist ( IP ). Yes , the IP is the linchpin that holds everything together , but your clinical and ancillary staff must be active participants as well .
This simple fact presents an opportunity for every facility to reduce the chances of an infection outbreak . To show you why , let ’ s focus on how following food service best practices can support IP & C efforts .
First things first : always assume all used dishware that comes into the kitchen is contaminated . Every dish that ’ s been in a resident ’ s room , every cart that ’ s been out on the floor , and every item of equipment that ’ s left the food service area for any reason — assume it ’ s all harboring pathogens .
Naturally , this means every single item that comes into the food services area needs to be cleaned and disinfected . Ideally , a wall or other physical barrier should separate the food prep and cleaning areas so food that ’ s being prepared isn ’ t inadvertently contaminated . If your building structure is not designed this way , consider setting up a separate schedule for cooking versus cleaning . If you can ’ t physically separate prep and cleaning areas or set up separate cleaning and cooking schedules , your food service manager and / or IP should evaluate how to adhere to this best practice within the constraints of your facility ’ s layout .
When cleaning and disinfecting , don ’ t simply assume your dishwasher is appropriately sterilizing all dishes : test it . Before every single wash cycle ( typically breakfast , lunch , and dinner ), food service staff should ensure the dishwasher ’ s temperatures are appropriate for destroying microorganisms . These temperatures should be logged onto a checklist that includes the time / date of check and temperature found . Keep the log in a plastic sleeve and post it close to the dishwasher as a visual reminder to staff to test and log their findings before every wash cycle .
Along with ensuring that dishes are appropriately cleaned and sanitized , it ’ s also important to properly clean and disinfect all food delivery carts and tray tables . Many dangerous pathogens can live on surfaces for months at a time , so best practice dictates you should ensure your food service department coordinates with your facility ’ s environmental services professionals to properly clean and sterilize carts after each use .
Following the strategies discussed here will make a big difference in keeping your residents safe from infection outbreaks , but there are a few more food service best practices that can further reduce pathogens in your facility .
To further enhance IP & C efforts in your facility , consider the following additional food service best practices :
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. healthcarehygienemagazine . com • december 2023 u Review USDA ’ s Guidance on Food Safety : 1
• Familiarize yourself and your staff with the latest guidelines from the USDA on food safety .
• Encourage food service managers to undergo certification in food safety to ensure a comprehensive understanding of guidelines and practices .
➋ Food Storage Practices :
• Maintain temperature logs for walk-in coolers , regularly recording temperatures throughout the day .
• Ensure that temperatures align with USDA guidelines to guarantee the safety of stored food .
• Store raw meat at the bottom of freezers and coolers to prevent cross-contamination in case of leakage .
➌ Freezer Clearance and Air Flow :
• Ensure freezers have at least 18 inches of clearance between stored items and fire-suppression sprinklers on the ceiling ( in compliance with fire safety codes ).
• Adequate clearance improves airflow , helping to maintain consistent temperatures , especially for items stored close to the ceiling .
➍ Ceiling Vent Maintenance :
• Regularly remove dirt and dust from ceiling vents in food preparation areas .
• Prevent the dispersal of dangerous microorganisms into food by cleaning vents frequently .
➎ Ice Machine Sanitization :
• Follow the manufacturer ’ s recommended schedule to completely empty and sanitize ice machines .
• Eliminate mold and various pathogens by adhering to a regular cleaning and sanitization routine .
➏ Continual Monitoring and Improvement :
• Regularly monitor and assess the effectiveness of food service practices .
• Encourage a culture of continuous improvement , where staff actively seek ways to enhance food safety and IP & C measures .
➐ Utilize Food Service Managers , Staff , and IP :
• Engage food service managers , staff , and the infection preventionist ( IP ) in the ongoing implementation and monitoring of these practices .
• Conduct regular training sessions to reinforce the importance of IP & C and food safety .
By incorporating these additional best practices into your facility ’ s food service operations , you can create a more robust and comprehensive approach to infection prevention , reducing the risk of outbreaks and ensuring the safety of your residents . Regular training , communication , and collaboration will be key to maintaining a high standard of IP & C across all aspects of your facility .
Buffy Lloyd-Krejci , DrPH , CIC , LTC-CIP , is a leading authority on infection prevention in the long-term care industry . Her firm , IPCWell , delivers in-person gap analysis , training , and support to nursing homes across the country .
Reference :
USDA Food Safety Basics . Accessible at : Keep Food Safe ! Food Safety Basics | Food Safety and Inspection Service ( usda . gov )
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