Kitchen Apprehension : Server Turned IP Spills the Tea

Session Description: In 10 years as a server and back of house restaurant employee I can tell you food safety was priority one on day one. Infection Preventionists do not typically get a detailed look at food safety and infection prevention in the food service setting within our practice setting. This can apply to novice Infection Preventionists through expert. In this session we will identify and walk through existing food safety resources that focus on preventing contamination and outbreaks from the Center for Disease Control, World Health Organization and FoodSafety.gov. The Joint Commission Kitchen tracer audit intersects with Infection Prevention in many ways, we will discuss the standards within the tracer that directly apply to infection prevention. Lastly, using my experience in the food industry and Infection prevention we will identify the infection prevention principles we use in our daily work and understand how using these principles while rounding in the kitchen can identify potential contamination and prevent food borne outbreaks.