It is important to use correct food handling procedures to prevent outbreaks of food-borne disease. This is important in any food handling situation, but particularly in health care settings where some patients are at increased risk of severe food-borne illness because of their medical condition.
Preparation of food requires attention to raw materials, personal hygiene, kitchen hygiene, and especially control of the temperature at which foods are kept in all food handling operations, including cooking, cooling, reheating and distribution.
All foods should be treated as potential sources of infection and considered in a food safety program.
Staff and supervisors need skills and knowledge in food handling and safety, and should be able to identify and help prevent hazards.