Infection Control Guidelines for Nutrition Services Infection Prevention in Dietary Department Dr. NAHLA ABDEL KADERوMD, PhD. INFECTION CONTROL CONSULTANT, MOH INFECTION CONTROL CBAHI SURVEYOR Infection Control Director, KKH.

1. ١
KING KHALID HOSPITAL
INFECTION PREVENTION
AND
CONTROL MANUAL
NUTRITION SERVICES
Dr. Nahla Abdel Kader, MD, PhD.
Infection Control Consultant, MOH
Infection Control CBAHI Surveyor
Infection Prevention Control Director
KKH.

2. ٢
DEFINITION
To provide food services with infection control
and environmental health guidelines and
standards to prevent food borne diseases.

3. ٣
• Food service manager
A
• Food Handlers
B
• Purchasing and Receiving
C

4. ٤
D
E
• Storage
• Preparation
• Transport, Display and Serving
• Washing and Cleaning
F

5. ٥
PROCEDURE
A. Food service manager
1. Provide written standards for:
a. Safe preparation, handling and storage of food to minimize
contamination by microorganisms and chemicals.
b. Cleaning and sanitizing of trays, utensils, tableware and other
surfaces.
c. Employee health and work restrictions.
d. Employee orientation, education, and training.
e. Valid health certificates issued by Infection Prevention & Control
Department.
2. Conduct educational programs for personnel concerning food
preparation and storage and personal hygiene and its relevance to food
born infections. The educational sessions, should include and not be
limited to the following:
a. Hand Hygiene.
b. Bacterial growth and temperature.
c. Food storage, preparation, transportation and display.
d. Sanitation and disinfection.
e. Personal hygiene.

6. ٦
PROCEDURE
A. Food service manager
3. Assure that food handlers are managed
appropriately for intercurrent illnesses.
4. Restrict unauthorized personnel from
entering food preparation areas, and food
facilities in general.
5. Restrict Visitors entry unless wearing a
cover coat and hair restraint.
6. Assure that food handlers carry out all
cleaning procedures, which would be
consistent with optimum food hygiene.

7. ٧
PROCEDURE
B. Food Handlers
1.
Additional to the hospital pre- employment screening
requirement, complete a screening process in:
A. Clinical examination (chest, abdomen, skin diseases,
communicable disease).
B. Chest X-ray to rule out Pulmonary Tuberculosis.
C. Stool analysis for ova and parasites.
D. Stool culture for Salmonella, Shigella and Cholera.
E. Vaccination for meningococcal disease with a booster
every 5 years.
F. Vaccination for typhoid fever with a booster every 5
years.
2. Have a valid medical examination certificate indicating
that they are free from infectious diseases and fit to work
as a food handler, this certificate must be issued by
Infection Prevention & Control Department will be valid
for one year and renewable yearly after the assessment of
the food handler.

8. ٨
PROCEDURE
B. Food Handlers
3.Repeat clinical examination every six months and
when employee leaves on vacation to areas of high
risk of communicable diseases.
4.Follow proper and frequent hand hygiene and
personal hygiene practices
a. Finger nails: keep trimmed and filed, do not apply finger
nail polish or artificial fingernails.
b. Jewelry: Do not wear jewelry on the arms and hands
while preparing food to allow proper hand hygiene.
5.Wear and maintain proper clean attire during food
handling (clean uniform, apron and hair and beard
restraint, clean gloves when needed). Do not wear
street clothes in food service areas.
6.Do not eat, drink or smoke while preparing or
handling food.
7.Do not go to washroom with masks or gloves.

9. ٩
PROCEDURE
C. Purchasing and Receiving
1. Purchase food from a reputable source,
and inspect on delivery for the
expiration date and signs of spoilage.
Reject damaged food or containers.
2. Select food products in commercially
filled, unopened packages whenever
possible.
3. Store perishable foods immediately at
proper temperature.
4. Eliminate damaged items.

10. ١٠
PROCEDURE
D. Storage
1.
2.
3.
4.
5.
6.
7.
8.
Store non- perishable food in clean, dry, properly ventilated
areas, and inspect periodically for any signs of spoilage or
expiration dates.
Store food in designated areas. Do not store in housekeeping
and dishwashing areas or near any sources of potential
contamination.
Store food at least 8-10 inches above the floor level and away
from walls to facilitate cleaning and allow pest control
measures.
Rotate food stocks to avoid outdated food to be used.
Store food products in a way to avoid cross contamination
between cooked and raw foods, washed and non-washed
food.
Store food covered and labeled at proper temperature for
refrigeration, (freezing storage less than -18º C refrigeration
2-7 ºC hot storage above 60º C).
Monitor refrigerators’ and freezers’ temperature and record
daily in log.
Maintain good housekeeping and hygienic conditions.

11. ١١
PROCEDURE
E. Preparation
1.
2.
3.
4.
5.
6.
7.
8.
9.
Instruct personnel and supervise for personal hygiene and food
safety during food preparation.
Wash vegetables and fruits properly.
Thaw either in a microwave, a refrigerator or under running
water. Do not thaw under room temperature.
Do not thaw and refreeze.
Cook food thoroughly to reach correct temperature for different
types of food
Store prepared food protected at proper temperature once
ready to avoid any contamination. Do not allow to sit
uncovered at room temperature.
Avoid handling of food with bare hands; use proper and clean
utensils like tongs and spoons.
Use separate cutting boards for raw meat, poultry, fish, raw
fruits and vegetables and cooked food unless boards are nonabsorbent (scratch, chip, crack) and can be cleaned and sanitized
adequately between uses.
Use clean equipment and utensils during food preparation and
avoid cross contamination.

12. ١٢
PROCEDURE
F. Transport, Display and Serving
1. Transport food to different areas
protected in temperature-controlled
carts.
2. Establish safe times for food items to
be stored in inpatient care areas.
3. Protect food on display from
customer contamination by the use
of easily – cleanable counter
protector devices.
4. Maintain food on display at right
temperature whether hot or cold.

13. ١٣
PROCEDURE
G. Washing and Cleaning
1.
Establish comprehensive cleaning schedules to
include different areas, equipment, fixtures,
and physical facility structure (walls, floors...).
2. Monitor dishwasher washing and rinsing
temperature to achieve proper sanitation and
washing of food utensils.
3. After manual washing: Sanitize all utensils and
equipment either by hot water 70ºC or the use
of sanitizer ( sodium hypochlorite) at
appropriate concentrations and exposure time.
4. Wash all working surfaces, thoroughly, rinse
and sanitize them after each use with the
proper sanitizer, dilution, exposure time and
water temperature.

14. ١٤
PROCEDURE
G. Washing and Cleaning
5. Water
Use clean, potable and safe water in the food service facility. Test water
routinely for its quality and potability.
6. Ice machine
• Use ice Dispensing ice machines (preferably).
• Use potable water for ice making.
• Clean and disinfect ice machines routinely according to a written procedure.
• Use a clean scoop to dispense ice. Do not handle ice with bare hands.
7. Waste management
▫ Store garbage in leak and pest proof containers with tight fitting covers.
▫ Store all garbage containers either outdoors or above a smooth surface of
non- absorbent material.
▫ Wash containers and sanitize routinely in an area provided with a floor
drain connected to a sanitary sewer.
H. Pest Control
•
Follow appropriate pest control measures to prevent the access and
extermination of pests (sanitation, screens, closure of cracks and holes….)
I. Maintenance
•
Identify and follow a cleaning and sanitization procedure for each equipment
used in food services.

15. ١٥