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Dear All,
We are currently looking for a alcohol based hand sanitiser to use in our Food Service Department. I was wondering what the practices are out there, and what product you are using in your Food Service Departments and on your food delivering trolleys?
Thank you and regards
Marlize Senekal
Infection Prevention and Control Coordinator
St. Andrew’s War Memorial Hospital
457 Wickham Terrace, Spring Hill
Brisbane
Ph. 07-3834 4444
Ext. 4328, Pg. 0328_________________________________________________________________
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Hi Marlize,
In our facility the food services dept use J&J products.
Where it is not considered food safe to use alcohol hand sanitiser staff use hand wash facilites. In areas where it is safe to use alcohol hand products we use the angel product (meal delivery trolleys, cashier in the cafeteria etc).Kind regards,
Fiona De Sousa
Infection Prevention & Control Coordinator
Sydney Adventist Hospital
Fiona.Desousa@sah.org.au
185 Fox Valley Road, Wahroonga, NSW, 2076
________________________________Dear All,
We are currently looking for a alcohol based hand sanitiser to use in our Food Service Department. I was wondering what the practices are out there, and what product you are using in your Food Service Departments and on your food delivering trolleys?
Thank you and regards
Marlize Senekal
Infection Prevention and Control Coordinator
St. Andrew’s War Memorial Hospital
457 Wickham Terrace, Spring Hill
Brisbane
Ph. 07-3834 4444
Ext. 4328, Pg. 0328_________________________________________________________________
Uniting Care Health Email Disclaimer: http://www.uchealth.com.au/disclaimer
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We use Aqium (or Purell mainly in the newer facilities) for the kitchens trolleys off site receiving areas etc
Jodie Burr
Infection Prevention and Control-Clinical Practice Consultant
Disability and Domiciliary Care Services
Department for Communities and Social Inclusion
103 Fisher Street Fullarton 5063Dear All
We are currently looking for a alcohol based hand sanitiser to use in our Food Service Department. I was wondering what the practices are out there and what product you are using in your Food Service Departments and on your food delivering trolleys?
Thank you and regards
Marlize Senekal
Infection Prevention and Control Coordinator
St. Andrew’s War Memorial Hospital
457 Wickham Terrace Spring Hill
Brisbane
Ph. 07-3834 4444
Ext. 4328 Pg. 0328_________________________________________________________________
Uniting Care Health Email Disclaimer: http://www.uchealth.com.au/disclaimerMessages posted to this list are solely the opinion of the authors and do not represent the opinion of ACIPC.
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Hi
In our hospital we have a bracket on bulk food mobile trolleys. Staff who access to inpatient areas have wall mounted brackets at entry and exit points with alcohol foam and handwash sinks to use when wash is required.Brand used is Cutan by Deb which has a small bracket that can be afixed to a pole.
Other areas such as food prep have hand wash sink.
regards
JanJane Tomlinson RN
Clinical Nurse Consultant
Infection Management and Prevention Service
Royal Children’s Hospital
Children’s Health Queensland
T: 07 3636 7856 | M: 0408 236 266
| F: 3636 5505
E: jane_tomlinson@health.qld.gov.au
Ground Floor, South Tower
Herston Rd, HERSTON QLD 4029
http://www.health.qld.gov.au/childrenshealth
e
>>> “SAWMH.ICC” 22/01/13 6:58 >>>Dear All,
We are currently looking for a alcohol based hand sanitiser to use in our Food Service Department. I was wondering what the practices are out there, and what product you are using in your Food Service Departments and on your food delivering trolleys?
Thank you and regards
Marlize Senekal
Infection Prevention and Control Coordinator
St. Andrew’s War Memorial Hospital
457 Wickham Terrace, Spring Hill
Brisbane
Ph. 07-3834 4444
Ext. 4328, Pg. 0328_________________________________________________________________
Uniting Care Health Email Disclaimer: http://www.uchealth.com.au/disclaimer
Messages posted to this list are solely the opinion of the authors, and do not represent the opinion of ACIPC.
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Hi,
You should use caution when selecting the product e.g. chlorhexidine, as
some of the chemical ingredients are not necessarily deemed food safe.The FDA in the USA has a bit of a write up about hand sanitisers & is
working with the CDC to develop guidelines for the Food Industry.http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/IndustryandRegulator
yAssistanceandTrainingResources/ucm135577.htmEducation as to when hand sanisitisers can be used is very important.
Hand sanitisers do have a place but staff need to be aware of the need to
hand wash during food preparation to remove invisible fats & proteinaceous
matter that can be on hands when preparing food.Cheers
Cath Wade
Director
Healthcare & Infection Prevention
Of SAWMH.ICC
Dear All,
We are currently looking for a alcohol based hand sanitiser to use in our
Food Service Department. I was wondering what the practices are out there,
and what product you are using in your Food Service Departments and on your
food delivering trolleys?Thank you and regards
Marlize Senekal
Infection Prevention and Control Coordinator
St. Andrew’s War Memorial Hospital
457 Wickham Terrace, Spring Hill
Brisbane
Ph. 07-3834 4444
Ext. 4328, Pg. 0328
_________________________________________________________________
Uniting Care Health Email Disclaimer: http://www.uchealth.com.au/disclaimer
Messages posted to this list are solely the opinion of the authors, and do
not represent the opinion of ACIPC.Archive of all messages are available at http://aicalist.org.au/archives –
registration and login required.Replies to this message will be directed back to the list. To create a new
message send an email to aicalist@aicalist.org.auTo send a message to the list administrator send an email to
aicalist-request@aicalist.org.au.You can unsubscribe from this list be sending ‘signoff aicalist’ (without
the quotes) to listserv@aicalist.org.auMessages posted to this list are solely the opinion of the authors, and do not represent the opinion of ACIPC.
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Thank you for all the feedback, much appreciated.
Marlize Senekal
Infection Prevention and Control Coordinator
St. Andrew’s War Memorial Hospital
457 Wickham Terrace, Spring Hill
Brisbane
Ph. 07-3834 4444
Ext. 4328, Pg. 0328________________________________
Hi,
You should use caution when selecting the product e.g. chlorhexidine, as some of the chemical ingredients are not necessarily deemed food safe.
The FDA in the USA has a bit of a write up about hand sanitisers & is working with the CDC to develop guidelines for the Food Industry.
http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/IndustryandRegulatoryAssistanceandTrainingResources/ucm135577.htm
Education as to when hand sanisitisers can be used is very important.
Hand sanitisers do have a place but staff need to be aware of the need to hand wash during food preparation to remove invisible fats & proteinaceous matter that can be on hands when preparing food.
Cheers
Cath Wade
Director
Healthcare & Infection Prevention
[cid:image002.jpg@01CDF890.E8F67F20]Dear All,
We are currently looking for a alcohol based hand sanitiser to use in our Food Service Department. I was wondering what the practices are out there, and what product you are using in your Food Service Departments and on your food delivering trolleys?
Thank you and regards
Marlize Senekal
Infection Prevention and Control Coordinator
St. Andrew’s War Memorial Hospital
457 Wickham Terrace, Spring Hill
Brisbane
Ph. 07-3834 4444
Ext. 4328, Pg. 0328_________________________________________________________________
Uniting Care Health Email Disclaimer: http://www.uchealth.com.au/disclaimer
Messages posted to this list are solely the opinion of the authors, and do not represent the opinion of ACIPC.Archive of all messages are available at http://aicalist.org.au/archives – registration and login required.
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Hi Marlize
I’m curious about the question and the responses. As I understand it there have been no scientific reports or official Australian public policy directives that suggest differentiating between what is available in public areas, in the wards where staff perform hand hygiene before feeding patients and/or in kitchens or food prep areas. I checked the WHO Guidelines from 2009 and they also appear to be silent on the issue.
Given that one of the basic tenets to improve hand hygiene compliance is standardisation I would think it wise if you introduced or continued to use a neutral liquid soap identical to that used in the settings mentioned above. The key points are making sure kitchen staff understand the importance of HH as part of food hygiene, that they perform it when needed (including when on the ward if potentially exposed) and that their technique and wearing of gloves is performed in such a way that the skin on their hands is maintained. It would be an education rather than a product issue I think.
As always I am surprised to see brand names mentioned here in the forum given its policies and conditions around promotion etc it would be more ethical to stick to using generic terms but perhaps the moderator can advise. Also my experience would indicate that if you raised the issue of HH for kitchen staff your current supplier of HH product would no doubt be able to provide you with data and information regarding suitability of their product in that setting.
Good luck and thanks for making me curious 😉
CathCathryn Murphy PhD
Executive Director
Infection Control Plus Pty Ltd
http://www.infectioncontrolplus.com.au
[Description: twitter logo] [Description: FB logo] [Description: icp icon]Dear All,
We are currently looking for a alcohol based hand sanitiser to use in our Food Service Department. I was wondering what the practices are out there, and what product you are using in your Food Service Departments and on your food delivering trolleys?
Thank you and regards
Marlize Senekal
Infection Prevention and Control Coordinator
St. Andrew’s War Memorial Hospital
457 Wickham Terrace, Spring Hill
Brisbane
Ph. 07-3834 4444
Ext. 4328, Pg. 0328_________________________________________________________________
Uniting Care Health Email Disclaimer: http://www.uchealth.com.au/disclaimer
Messages posted to this list are solely the opinion of the authors, and do not represent the opinion of ACIPC.Archive of all messages are available at http://aicalist.org.au/archives – registration and login required.
Replies to this message will be directed back to the list. To create a new message send an email to aicalist@aicalist.org.au
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Hi Cath
Food safety recommendations preclude use of non-food safe chemicals in the food processing environment, which precludes use of most alcohol based hand hygiene products and some antiseptic products. I do believe there are some waterless hand hygiene products (not sure if some of these should be considered ‘alcohol’ based, though) that are approved as ‘food safe’, but most of those alcohol based hand hygiene products routinely in use in healthcare have not been approved as ‘food safe’. Thus, the use of alcohol based hand hygiene products within certain parts of food services with healthcare facilities is problematic, which is why I think this is a good question, and I believe the responses have indicated this.
In regard to mentioning of brand names, yes, we generally try to recommend avoiding use of brand names in discussions where possible, but this creates some work for both myself as the moderator and the list subscribers who are replying. Rather than bog the list down in administrative emails and such, I have preferred to weigh up the issue of posting of actual product names with the benefits of open discussion. For example, in this instance, my belief was it was useful to see which actual products are being used in what aspects of food service delivery (eg ward delivery vs food production), as this was conducive to the conversation. This approach had been supported by previous ACIPC / AICA executives, although like all things, this is open to review with further comments from the membership.
It is always useful to examine what we are discussing, how we are discussing it, and what benefit and risk these discussions may have, so I thank you for your comments. More discussion is always welcomed!
Cheers
Michael Wishart
Infexion Connexion AdministratorMichael Wishart
CNC Infection Control
Holy Spirit Northside Private Hospital
627 Rode Road, Chermside, Qld 4032
t: (07) 3326 3068 | f: (07) 3607 2226
e: Michael.Wishart@hsn.org.au
w:www.holyspiritnorthside.org.au
Please consider the environment before printing this emailHi Marlize
I’m curious about the question and the responses. As I understand it there have been no scientific reports or official Australian public policy directives that suggest differentiating between what is available in public areas, in the wards where staff perform hand hygiene before feeding patients and/or in kitchens or food prep areas. I checked the WHO Guidelines from 2009 and they also appear to be silent on the issue.
Given that one of the basic tenets to improve hand hygiene compliance is standardisation I would think it wise if you introduced or continued to use a neutral liquid soap identical to that used in the settings mentioned above. The key points are making sure kitchen staff understand the importance of HH as part of food hygiene, that they perform it when needed (including when on the ward if potentially exposed) and that their technique and wearing of gloves is performed in such a way that the skin on their hands is maintained. It would be an education rather than a product issue I think.
As always I am surprised to see brand names mentioned here in the forum given its policies and conditions around promotion etc it would be more ethical to stick to using generic terms but perhaps the moderator can advise. Also my experience would indicate that if you raised the issue of HH for kitchen staff your current supplier of HH product would no doubt be able to provide you with data and information regarding suitability of their product in that setting.
Good luck and thanks for making me curious 😉
CathCathryn Murphy PhD
Executive Director
Infection Control Plus Pty Ltd
http://www.infectioncontrolplus.com.au
[Description: twitter logo][Description: FB logo] [Description: icp icon]Dear All,
We are currently looking for a alcohol based hand sanitiser to use in our Food Service Department. I was wondering what the practices are out there, and what product you are using in your Food Service Departments and on your food delivering trolleys?
Thank you and regards
Marlize Senekal
Infection Prevention and Control Coordinator
St. Andrew’s War Memorial Hospital
457 Wickham Terrace, Spring Hill
Brisbane
Ph. 07-3834 4444
Ext. 4328, Pg. 0328_________________________________________________________________
Uniting Care Health Email Disclaimer: http://www.uchealth.com.au/disclaimer
Messages posted to this list are solely the opinion of the authors, and do not represent the opinion of ACIPC.Archive of all messages are available at http://aicalist.org.au/archives – registration and login required.
Replies to this message will be directed back to the list. To create a new message send an email to aicalist@aicalist.org.au
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