Food handling staff

Nutrition and food handling staff can be trained in different areas in the simulation hospital. Safe storage, preparation, and presentation of food are all competencies that require proficiency by skilled staff. The simulation hospital has a spacious kitchen and cafeteria where trainees can practice these skills. 

B McCarthy. Handle with care, train staff in safe food handling to prevent food borne illness. Restaurant Inst April 22 72-74, 82, 1992. 

Educating establishments and their staff on safe food handling and preparation... 

The next rung up the freebie ladder is some sort of simple food in the doctor s office. It can be a box of Dunkin Donuts every month for a New York City pediatrician, or Chinese food and deli sandwiches, also monthly, for the staff of 10 at Dr. Robbins s office. If it s lunch, the reps will generally stay for an hour to talk about their products. (However, there s no guarantee the doctor will be there to listen.) With all the clerical workers that physicians have had to hire to handle their managed care paperwork, the lunchtime crowd can easily reach 25 or 40. If I had my druthers, I would only buy lunch for the doctors and nurses, Webber grumbles. But I m never going to say no to anybody who walks through the door. I think it s rude to do the [medical] staff and leave the receptionist at the front. ... 

Ig should be given to previously unvaccinated people who have had (a) close personal contact with a person who has hepatitis A (b) all staff and attendees of day care centers when hepatitis A is documented (c) common-source exposures (other food handlers at locations where a food handler has hepatitis A patrons, if the infected food handler handled food and had diarrhea or poor hygienic practices) (d) classroom contacts of an index case patient and (e) schools, hospitals, and work settings at which close contact occnrs with index patients. ... 

Humans become intecied by inhaling infectious aerosolized particles of rodent urine, feces, or saliva, by ingesting food contaminated with virus, by contamination of mucu.s membranes with infected body fluids, or by directly exposing cuts or other open wounds to virus-infected blood. LCMV infection has also been documented among staff handling infected hamsters. Person-to-person transmission has not been reported, with the exception of vertical transmission from an infected mother to fetus. 

Use engineering and work practice controls to limit exposnre. Educate and train all exposed employees to safely enter and exit isolation rooms and to safely handle food trays coming from isolation rooms. Encourage staff to nse a special bag for contaminated trays coming from isolation rooms and label the bag with necessary precantions to take. Use only disposable trays and plastic ware when delivery to patient isolation rooms. 

In a commercial restaurant, the measurement tools need to be fast, consistent and simple enough for the fryer operators to be able to handle properly. Obviously, the most logical end point of oil is when the fried food starts showing signs of deterioration in sensory attributes (taste, appearance or texture). The challenge is that sensory attributes are somewhat subjective and not easy to measure in an objective and consistent way by multiple operators. The quality and skill level of the staff and operators can also become a limiting factor in terms of managing the oils to their full potential. 

---