{"id":237,"date":"2020-06-17T20:43:39","date_gmt":"2020-06-18T01:43:39","guid":{"rendered":"https:\/\/www.diningrd.com\/blog\/?p=237"},"modified":"2023-05-14T20:44:07","modified_gmt":"2023-05-15T01:44:07","slug":"infection-control-for-foodservice-operations","status":"publish","type":"post","link":"https:\/\/www.diningrd.com\/blog\/infection-control-for-foodservice-operations\/","title":{"rendered":"Infection Control for Foodservice Operations"},"content":{"rendered":"\n
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As foodservice professionals, sanitation has long been a cornerstone of operations, ensuring the prevention of foodborne illness. Previously, the term infection control<\/em><\/strong> may have been reserved for nursing care. Today, infection control is everyone’s responsibility – now more than ever.<\/p>\n\n\n\n

Here are 5 steps to implementing infection control best practices for foodservice:<\/p>\n\n\n\n

1. Beyond Gloves – Using PPE<\/strong><\/p>\n\n\n\n

Disposable gloves have been an industry standard for handling ready-to-eat foods. But when gloves aren’t enough, what other Personal Protective Equipment (PPE) is needed? For starters, be sure your community has a policy related to PPE and educate all team members on the policy expectations. You may use these resources to help with best practices for using PPE correctly: Using a Face Mask<\/a> (CDC Resource) and PPE Sequence <\/a>(CDC Resource).<\/p>\n\n\n\n

2. Clean, Sanitize, and Disinfect<\/strong><\/p>\n\n\n\n

Still confused about the difference between sanitizing and disinfecting? See our previous post to learn all about it! Be sure to familiarize yourself and your team members with the chemicals and cleaning solutions used in your department and in the community.<\/p>\n\n\n\n