Resumo

MESTRE F, Graciela et al. RISK ASSESSMENT OF FOOD INFECTIONS IN PATIENTS IN A PEDIATRIC TERTIARY-CARE HOSPITAL AND ITS PREVENTION. Rev. chil. nutr. [online]. 2011, vol.38, n.1, pp. 30-39. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182011000100004.

The Garrahan Hospital is a tertiary-care center for pediatrics patients with complex diseases. Infections, including food-borne infections, contribute considerably to the morbidity and mortality in this population at risk. In order to prevent food-borne infections, the Foodservice Area has developed a preventive process approach system of Hazard Analysis and Critical Control Point (process approach HACCP) in food production and service. Objective: To conduct a thorough review and assessment of risk from food borne pathogens according to the pathology of patients or the therapeutic practice used, and to standardize food production and service. With the criterion "degree of safety at the time of service" preventive measures were standardized. The food was classified into four levels of process. One or more food levels are indicated according to risk, and if necessary individual adjustments are made.

Palavras-chave : food; infection prevention; Hazard Analysis and Critical Control Point System; food pathogens.