IPC for therapeutic milk preparation, distribution and storage (S35 NTP)
Content
IPC measures in milk station/kitchen: Frequency of cleaning and disinfection, How to clean kitchen utensils, location and characteristics of the area, Hygiene rules during food/milk preparation
IPC measures during meals including: HP messages for caregivers and patients, e.g. hand hygiene and cleaning of the feeding equipment (cups and spoons)
IPC measures for food storage conditions including: Organization/storage and temperature requirements.
At the end of this session participants will be able to:
- Recognize the IPC measures needed for therapeutic milk preparation, distribution and storage.