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 to foodborne illness each year. Estimates vary as to how many cases of foodborne illness go unreported each year. While FBI can be caused by physical and chemical contaminants, by far the majority of FBI is from biological pathogens. The CDC recognizes the four most serious causes from biological pathogens are: Escherichia Coli O157:H7, Salmonella enteritidis, Listeria monocytogenes, and Campylobacter jejuni. These and all pathogens can be found on or in foods and on the hands of employees—yet can’t be seen by the naked eye!

The intent of the new F371 guidelines for Sanitary Conditions is to ensure that the facility follows proper sanitation and food preparation, storage and handling procedures to prevent food-borne illness. This includes: 1) procuring, storing, preparing and distributing/serving food under sanitary conditions; and 2) eliminating food handling practices that compromise food safety in nursing homes in order to prevent the outbreak of foodborne illnesses.

Sanitary food handling practices are important because food service represents a potential source of high exposure to pathogens to nursing home residents already classified as being at high risk for serious complications from food-borne illness due to their advanced age and health status.

The surveyor will conduct a more in-depth evaluation of the facility food handling practices including appropriate handwashing, to see that antimicrobial agents do not substitute for proper handwashing, that there is no bare-hand contact with ready-to eat-foods, and that single use gloves are used correctly; that cross contamination is eliminated; that frozen foods are thawed in a safe/acceptable manner, that the temperatures of foods are monitored at time of delivery, storage, thawing, preparation, service, cooling and reheating according to HACCP (Hazard Analysis Critical Control Point) Guidelines and that dishwashing and warewashing procedures follow Sanitation Codes.

The surveyor protocols will not only include observations but also surveyor interview with staff to determine their knowledge and the actual procedures being used. The surveyor is also asked to review records of:

Foodborne illness, whether its from biological, physical or chemical contaminants, is a major concern to the health and safety of facility residents. Know the new guidelines and “be ready” for the new surveyor guidelines and protocols.