HACCP and the management of healthcare associated infections: Are there lessons to be learnt from other industries?
Griffith, Chris J.
Emerald Group Publishing Ltd.
MetadataDangos cofnod eitem llawn
PURPOSE: Hospital cleaning and healthcare associated infections (HCAIs) continue to attract adverse media attention and consumer concern. Parallels exist with similar publicity relating to cleaning and food safety in the food industry almost 13 years earlier. This paper examines some of the management solutions developed in the food industry, and discusses their application to healthcare delivery. DESIGN/METHODOLOGY/APPROACH: The food industry is managing food safety by adopting a dual approach based on pre-requisite programmes and Hazard Analysis Critical Control Points (HACCP). How these differ is described and how the approaches and terminology can be adapted for use in healthcare is discussed. FINDINGS: The food industry is moving towards external certification of safety using national and international standards. The HACCP approach, a management tool and a central requirement of these standards, is evolving and there is interest worldwide from the healthcare community. Its application to the decontamination of endoscopes, using conventional HACCP, is presented, as well as suggestions for a simplified format for managing patient-related procedures. Taking this type of approach to the management of HCAIs could provide greater transparency, reduce infection rates and increase consumer confidence. PRACTICAL IMPLICATIONS: Potential problems in adopting HACCP, including cost and human resource, are discussed. ORIGINALITY/VALUE: The HACCP method/approach has previously been mentioned in the medical literature but this paper is one of the few to examine, from basic principles, its infection control application within a broader approach to quality assurance.
International Journal of Health Care Quality Assurance
International Journal of Health Care Quality Assurance, 19 (4), pp.351-367
Dynodwr Gwrthrych Digidol (DOI)http://dx.doi.org/10.1108/09526860610671409
Yn dangos eitemau sy’n perthyn drwy deitl, awdur, pwnc a chrynodeb.
Costs, benefits and barriers to the application of hygiene management systems in the United Kingdom food industry Mortlock, Matthew Peter (Cardiff Metropolitan University, 2002)Hazard Analysis Critical Control Point (HACCP) is the system of choice for the Food Standards Agency in attempting to improve risk management within the UK food industry. Informing the debate surrounding the potential ...
Food Hygiene and Hazard Analysis Critical Control Point in the United Kingdom Food Industry: Practices, Perceptions, and Attitudes Mortlock, Matthew P.; Peters, Adrian C.; Griffith, Chris J. (International Association for Food Protection, 1999)A mail survey was designed and distributed to 1,650 managers of food businesses across the manufacturing, retail, and catering sectors of the United Kingdom food industry. Respondents were asked about the food hygiene ...
Mortlock, Matthew P.; Peters, Adrian C.; Griffith, Chris J. (Taylor & Francis, 2000)The food hygiene training received and qualifications held by four different grades of food handlers were compared by means of a postal survey of 1650 businesses in the manufacturing, retail and catering sectors of the ...