Food Safety
1)Raw materials- ingredients required for preparation -grocery items, vegetables,milk etc.
a)procurement
b)stock maintenance
c)safe storage - perishable items in refrigerator . Grocery items - stored above floor level . Prevention of pilferage. Measures against insects and rodents
d)External quality testing of supplies
e)MOU with contractor. Penalty clauses
f)Quality and quantity of vegetables received- register maintained by Kitchen staff
2)Preparation of food
a)Cook and helpers - tested for communicable diseases . Immunized- typhoid, HepatitisA Dewormed regularly
b)Personal hygiene - hair, nails, cap and mask , kitchen apron worn during cooking . Clean chappals .Social Hand wash . Washing feet after visiting restroom.
c)Clean vessels. Vessels washed and dried in sunlight. Vessels cleaned with boiling water before cooking .
d)Cutting of vegetables with knife on raised platform or table
e) Hygienic preparation , washing the ingredients well. Clean maintenance of Kitchen.
f)Using clean water for cooking - RO water tested every month
g)Storage of cooked food - separately. All items in clean containers with lids
h)Food sample sent for Internal quality - Duty MO . Storage of Sample food in refrigerator
3)Distribution of food
a)Food trolley - clean. Cleaned well after food distribution
b)Food items arranged in closed containers
c)PPE - worn during distribution
d)Diet supplied as per Diet order
e)Gas Stove used- clean
f)sop for food preparations
g)training of staff in infection prevention measures
h)Food distributed in clean trays .
4)Appropriate diet provided - as per condition of patient
a)Nutritional screening by treating doctor. Diet instruction written every day in case sheet . Nutritional assessment using format - for high risk cases by Dietician (where available)
b)Diet order- documentation in Diet sheet - type of diet- IOD, child, hypertensive, diabetic, postpartum diet, iron rich, protein rich, liquid etc.
c)Diet calculation by Kitchen staff - no. of diets of each type required
d) Calculation of raw materials for preparation - by Office staff
5)Kitchen surveillance using format by Kitchen staff and monitored by Kitchen MO
6)Supervision- NS, JAO, Kitchen MO, CMO.
7)Stock maintenance
8)Analysing Patient views in PSS.
9)Root Cause analysis of Food related complaints/ problems
10)Maintaining registers, sop, culture surveillance, external and internal quality testing reports, house keeping checklist
1)Raw materials- ingredients required for preparation -grocery items, vegetables,milk etc.
a)procurement
b)stock maintenance
c)safe storage - perishable items in refrigerator . Grocery items - stored above floor level . Prevention of pilferage. Measures against insects and rodents
d)External quality testing of supplies
e)MOU with contractor. Penalty clauses
f)Quality and quantity of vegetables received- register maintained by Kitchen staff
2)Preparation of food
a)Cook and helpers - tested for communicable diseases . Immunized- typhoid, HepatitisA Dewormed regularly
b)Personal hygiene - hair, nails, cap and mask , kitchen apron worn during cooking . Clean chappals .Social Hand wash . Washing feet after visiting restroom.
c)Clean vessels. Vessels washed and dried in sunlight. Vessels cleaned with boiling water before cooking .
d)Cutting of vegetables with knife on raised platform or table
e) Hygienic preparation , washing the ingredients well. Clean maintenance of Kitchen.
f)Using clean water for cooking - RO water tested every month
g)Storage of cooked food - separately. All items in clean containers with lids
h)Food sample sent for Internal quality - Duty MO . Storage of Sample food in refrigerator
3)Distribution of food
a)Food trolley - clean. Cleaned well after food distribution
b)Food items arranged in closed containers
c)PPE - worn during distribution
d)Diet supplied as per Diet order
e)Gas Stove used- clean
f)sop for food preparations
g)training of staff in infection prevention measures
h)Food distributed in clean trays .
4)Appropriate diet provided - as per condition of patient
a)Nutritional screening by treating doctor. Diet instruction written every day in case sheet . Nutritional assessment using format - for high risk cases by Dietician (where available)
b)Diet order- documentation in Diet sheet - type of diet- IOD, child, hypertensive, diabetic, postpartum diet, iron rich, protein rich, liquid etc.
c)Diet calculation by Kitchen staff - no. of diets of each type required
d) Calculation of raw materials for preparation - by Office staff
5)Kitchen surveillance using format by Kitchen staff and monitored by Kitchen MO
6)Supervision- NS, JAO, Kitchen MO, CMO.
7)Stock maintenance
8)Analysing Patient views in PSS.
9)Root Cause analysis of Food related complaints/ problems
10)Maintaining registers, sop, culture surveillance, external and internal quality testing reports, house keeping checklist
11)Provision of safe Drinking water in the facility - tested every month.
12)Kitchen waste disposal - in compost .
12)Kitchen waste disposal - in compost .
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