Health care facilities can benefit in many ways by implementing an “in house” food safety training program that evaluates employee knowledge pertaining to food safety, effectively educates staff, and monitors knowledge put to use in daily practice. Safe food handling in the health-care setting is paramount among dietary employees due to the susceptible population they serve. The elderly, sick, and the immuno compromised patients are the most “at risk” populations for acquiring food borne disease. By pretesting employees, offering training modules, post testing, and reinforcing safe food handling techniques in the workplace, food service operators can be assured they are lowering the risk of spreading food borne disease. An improved sense of purpose and enhancement of professional skills are two positive employee outcomes. The program's primary components were developed from topics in the National Restaurant Association's ServeSafe food safety certification course text book. Priority topics were chosen from leading causes of food borne disease such as improper cooling of cooked foods, improper heating and reheating, inadequate personal hygiene, and food cross contamination. As food safety concepts such as Hazard Analysis, Critical Control Points (HACCAP) become mandated, the need to adequately educate the kitchen staff becomes crucial. With a commitment from the top, food safety training costs can be controlled, outbreaks of food borne disease can be minimized, premature resident death due to food poisoning can be averted, and facilities can remain financially solvent while maintaining a positive reputation in the community.

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