Ecoli Hospital Outbreak
E coli Out break
Analyze Good Health Hospital’s records and itemize recent nosocomial infections that occurred within the past year. In your report, categorize the different parameters (i.e., person, time, place, ethnicity, and gender) used in the compilation of data into the information summative.
The Good Health Hospital records of 2013 have indicated that was an E-Coli O157:H7infection spread among the patients in the Tampa Bay area.” The E coli can be ingested from contaminated foods and cause bloody diarrhea and create a form of kidney failure ( Friis, Sellers,2014)”. There was two males and two woman that were infected .The males were ages 15, and 23; the females were ages 21 and 42. The ethnicity of the females was African American and Caucasian; the males were both Mexican. The outbreak occurred on very hot summer day.
Propose at least six (6) questions for the health care administrator at Good Health Hospital, regarding potential litigation issues with infections from the nosocomial diseases. Rationalize, in your report, the logic behind your six (6) questions. The question that would occur during the litigation would be as followed.
*Did the employee’s use hand washing techniques or did they use gloves?
*Was the kitchen area clean during the preparation of food?
*Did the Vendor have refrigeration in the transporting vehicles?
*Was the food left out in the kitchen in warm temperature?
*Was the food packaged properly?
*Was the expiration date, time, and temperature, examined by vendor and food service worker/double verified?
It is very important that all employees that handle food should always practice hand washing techniques. “According to the CDC,(2013 )hand washing should be used frequently; “such as when one use restrooms and caring for sick people, after blowing your nose sneezing in your hand , and after handling pet foods etc; duration of the happy Birthday song being sing twice.” Hands should always be washed with warm soap and water
Analyze Good Health Hospital’s records and itemize recent nosocomial infections that occurred within the past year. In your report, categorize the different parameters (i.e., person, time, place, ethnicity, and gender) used in the compilation of data into the information summative.
The Good Health Hospital records of 2013 have indicated that was an E-Coli O157:H7infection spread among the patients in the Tampa Bay area.” The E coli can be ingested from contaminated foods and cause bloody diarrhea and create a form of kidney failure ( Friis, Sellers,2014)”. There was two males and two woman that were infected .The males were ages 15, and 23; the females were ages 21 and 42. The ethnicity of the females was African American and Caucasian; the males were both Mexican. The outbreak occurred on very hot summer day.
Propose at least six (6) questions for the health care administrator at Good Health Hospital, regarding potential litigation issues with infections from the nosocomial diseases. Rationalize, in your report, the logic behind your six (6) questions. The question that would occur during the litigation would be as followed.
*Did the employee’s use hand washing techniques or did they use gloves?
*Was the kitchen area clean during the preparation of food?
*Did the Vendor have refrigeration in the transporting vehicles?
*Was the food left out in the kitchen in warm temperature?
*Was the food packaged properly?
*Was the expiration date, time, and temperature, examined by vendor and food service worker/double verified?
It is very important that all employees that handle food should always practice hand washing techniques. “According to the CDC,(2013 )hand washing should be used frequently; “such as when one use restrooms and caring for sick people, after blowing your nose sneezing in your hand , and after handling pet foods etc; duration of the happy Birthday song being sing twice.” Hands should always be washed with warm soap and water
References: Friis, R. H., & Sellers, T. (2014). Epidemiology for public health practice (5th ed.). Burlington, MA: Jones & Bartlett Learning. LI, B. (2011). Food Safety Training in Corrections. Corrections Forum, 20(4), 42-44. www.cdc.gov/ /hand washing /when and how to wash your hands Riell, H. (1997). What you should know about them: Protective gloves. Foodsevice Director, 10(3), 210