Nutrition Care Systems - Food For Thought

Food For Thought - Newsletter Archives

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

July 2008
Providing a 'Good Meal' Means More Than Filling a Residents Stomach or Maintaining Weight

Introduction
Nursing home residents have many special needs, perhaps none more important than nutrition. A person's appearance, mood, resistance to illness and self-esteem can be improved through good general nutrition, the lack of…
Read more...
June 2010
How does properly stored food lower food cost?Proper food storage protects the quality of food and prevents unnecessary spoilage and theft. Good storage practices include maintaining safe and secure physical conditions and following sound food storage procedures and practices that include:immediately after a product is received it is placed in…
Read more...
January 2010
We don’t work in a facility, we work in their home. Phrases like “culture change” and “resident centered living” have been popping up in meetings, newsletter, and research regarding how we manage long term care facilities. What do all of these words mean and why all of this change now? …
Read more...
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…
Read more...
September 2008
Protein Intake and Chronic Kidney Disease (CKD) in the Elderly Resident

Can there be too much protein?

It has long been recognized that adequate protein intake is needed throughout the life cycle and a necessary nutrient in tissue building and repair. For residents in…
Read more...
December 2008
Keeping Residents Safe from Foodborne Illnesses

According to the Federal Food Code 2001, 76 million people in the U.S. become ill from foodborne illness (FBI) and there are 325,000 hospitalizations annually. According to the Centers for Disease Control (CDC ) there are an estimated 5000-9100 deaths related…
Read more...
August 2009
Procedure for Holding Food Safely during Meal ServiceAll potentially hazardous foods, especially those items that are cooked and held for service, need to be maintained in order to prevent the growth of bacteria. It is important to remember that microorganisms can grow at temperatures between 41oF and 135oF, so to…
Read more...
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…
Read more...
June 2010
The menu is the cornerstone of the food service department. Effective planning and established systems result in a productive operation, reduced food cost, and enhanced customer satisfaction by providing variety in the menu and consistent quality in the meals served. In addition to menus being nutritious, safe, and cost effective;…
Read more...
July 2008
Restorative Dining Programs can Improve Outcomes, Promote Well-being, Reduce Risk, and Boost Payment

All people involved in the caregiving process must be focused on the purpose of caregiving in the broadest sense to help the resident be as comfortable and functional for as long as possible. Restorative programs…
Read more...