If hand washing rules are not followed in food service what should the dietitian do?
Answer and explanation
Correct answer: Provide hygiene training and monitoring
Hand hygiene is a basic barrier against transferring pathogens to food and patients. The dietitian or food-service supervisor should explain correct hand-washing technique and critical times, demonstrate the procedure, provide facilities and supplies, monitor compliance, document findings, and arrange corrective action. Ignoring the problem can lead to contamination, foodborne illness, and unsafe patient care.
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What is the correct answer to this question?
Provide hygiene training and monitoring
Why is this the correct answer?
Hand hygiene is a basic barrier against transferring pathogens to food and patients. The dietitian or food-service supervisor should explain correct hand-washing technique and critical times, demonstrate the procedure, provide facilities and supplies, monitor compliance, document findings, and arrange corrective action. Ignoring the problem can lead to contamination, foodborne illness, and unsafe patient care.
Which subject and chapter does this question cover?
This is a Class 11 Home Science question. Chapter: Clinical Nutrition and Dietetics.
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