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Infection control (observation hospital kitchen)

Ensure all food handlers are wearing appropriate protective gear (i.e. gloves, hairnets)

Clean and sanitize all food preparation surfaces before and after use

Properly store and label all food items to prevent cross-contamination

Regularly monitor food temperatures to ensure proper cooking and storage

Wash and sanitize all utensils and equipment after each use

Regularly inspect equipment for any signs of wear or damage

Store utensils and equipment in a clean and organized manner to prevent contamination

Have a designated area for cleaning and sanitizing utensils and equipment

Ensure all waste is properly segregated and disposed of in designated bins

Regularly empty and clean waste bins to prevent the buildup of bacteria

Have a designated area for storing waste bins away from food preparation areas

Train staff on proper waste disposal procedures to minimize the risk of contamination

Ensure all staff wash their hands properly before and after handling food

Provide hand sanitizer stations throughout the kitchen for easy access

Encourage staff to wear clean uniforms and aprons while working in the kitchen

Train staff on proper hygiene practices to prevent the spread of infections

Regularly clean and sanitize all kitchen surfaces, floors, and walls

Ensure all cleaning supplies are stored in a designated area away from food preparation areas

Have a schedule for deep cleaning and sanitizing the kitchen to prevent the buildup of bacteria

Train staff on proper cleaning procedures to maintain a clean and safe kitchen environment

Provide regular training sessions on infection control practices for all kitchen staff

Display infection control posters and reminders throughout the kitchen

Conduct regular audits and inspections to ensure compliance with infection control guidelines

Encourage staff to report any concerns or issues related to infection control for prompt resolution

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