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Food Safety and Sanitation Training in Long Term Care

With recent requirements in the state of Illinois and others, that an employee with Sanitation Certification Training—in Illinois, the Food Service Sanitation Manager Certification (FSSMC)—be on duty in a Category 1 or “High Risk” facility whenever food is prepared or served is a positive step in helping to prevent outbreaks of foodborne illness among the immuno-compromised individuals that reside in healthcare facilities.

The FSSMC designation, not to be confused with a Food Service Manager, in Illinois is someone who has taken the 15-hour state-approved sanitation course and passed the test—therefore receiving the Food Service Sanitation Manager Certification certificate. The intent of having the training and certificate is for an individual to have the knowledge and tools to take back to the institution/facility to train other employees in food safety and sanitation as well as monitor that appropriate sanitation procedures are in place and used in the workplace. In the Illinois Food Code, Section 750.540 B) i) and ii) does offer some options to this including having all dietary staff receive in-service food sanitation training in the rules promulgated by the Nursing Home Care Act, or 5 hours annually. However, many counties have a county code that is stricter than the state food code—in which case, the more strict rules applyIt is certainly advisable to have as many food service employees as possible trained in Food Safety and Sanitation with the FSSMC certification—including an employee with this certification on duty at all times food is prepared or served in healthcare facilities—to help protect the health and well-being of their elderly or frail residents. There are many options and locations throughout the state to obtain the certification. In addition, there is usually a grace period of 60-90 days in the case of employee turnover.

Does meeting the FSSMC requirements mean the food safety and sanitation work is done in a facility food service department? No.

Are regular in-service training sessions still needed? The answer is, obviously, yes.

Regular training in proper hand washing; safe food temperatures in storage, cooking, holding, cool-down, and re-heating of foods; safe food handling practices; dishwashing and equipment sanitizing procedures; and food storage rules, to name a few, continues to be a basis also of maximizing food safety in “Category I”/ High Risk facilities. It is important to provide the information to those employees who do not have the sanitation certification as approved by the state and to continually reinforce to all employees working in the food service department and those who serve food outside of the food service department that food safety is as important a priority as good nutrition with healthy meals that meet the resident’s therapeutic needs.

Utilize the various employees who have the state-approved sanitation certificate to participate by giving short, informal training sessions to staff on the various topics. Employees learn more when more than one individual (usually the Food Service Manager or dietitian in a facility) gives training topics. This also promotes ownership and responsibility among the dietary staff for helping to train others and utilizing the learned sanitation rules by those employees who do have the Food Service Sanitation Manager Certification. Keep good records of attendance, topics, time spent in the in-services, as well as copies of visual aides and handouts used.
Maintaining an employee with the state-approved training in food safety and sanitation on all shifts that food is prepared or served in a “Category I/High Risk facility is one way to help protect the safety and well-being of some of our most at-risk residents. Don’t let the training stop there!

Food For Thought - Newsletter Archives

Previous Newsletter Articles

November 2009
Thermometer CalibrationFoods cooked, stored and held at the proper temperatures do not allow bacteria to grow. If bacteria do not grow, then people who eat the food will not get food borne illness. Proper use of a thermometer can help assure that the food prepared in your kitchen is safe…
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August 2008
F 325 Nutritional Status - Advance copy of Guidelines released

The Center for Medicare and Medicaid Services (CMS) has recently released the newly revised nutrition and sanitation regulations and investigative guidelines to surveyors. Slated to become effective September 1, 2008, the intent of F 325 ( previously…
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December 2009
As the holidays approach we like to celebrate by entertaining friends and family, throwing parties, and preparing feasts. From the buffet table to the office party, food moves center stage throughout the holiday season. Food safety is the most important ingredient in preparing food for the holidays. Be sure to…
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October 2008
Nutrition and Aging-The decline in the senses of taste and smell

Nutrition is vitally important for all age groups but is especially a concern for the elderly population. Proper menu planning is critical for providing the essential nutrients that a resident so desperately needs. Older adults…
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April 2009
HydrationNext to oxygen, water is the nutrient most needed for life. A person can live without food for a month, but most people can survive only three or four days without water. Water helps you to maintain body temperature, metabolize body fat, aids in digestion, lubricates and cushions organs, transports…
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August 2009
Alcoholism and NutritionAlcoholism is a complex problem that affects nearly 17.6 million adults in the United States. Heavy alcohol use has adverse affects on nutrition both because it displaces other, more nutritious foods in the diet and because chronic use impairs absorption and metabolism of many nutrients. Over many years…
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October 2008
A Calibrated Thermometer is an Essential Tool in Food Service

The regular and consistent use of a calibrated probe thermometer in any food service is an indispensable tool. It helps any food service protect their customers from foodborne illnesses which are a major health concern to…
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September 2009
Accurate Weight Measurements - a MUST HAVE for LTC!Accuracy of weight measurements is essential to the nutrition assessment of a resident in long-term care and sets the stage for nutrition intervention. Weight measurement is used to calculate energy, protein and fluid needs; used as an indicator of nutritional and health…
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July 2009
Summertime Grilling Safety TipsSummertime and outdoor grilling go hand in hand when it comes to the warm months, but a foodborne illness can ruin a perfect picnic or cookout. However, a little bit of planning can prevent a foodborne illness from occurring which happens so often in the warm summer…
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March 2009
Salmonella Outbreak in Peanut ButterRecently, the Food and Drug Administration (FDA) and the Centers for Disease Control (CDC) recommended that products containing peanut butter be eliminated from consumer’s diets until further information becomes available. At least 474 people in 43 states have been sickened by peanut butter and peanut paste,…
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