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FOOD SAFETY FOR HOSPITALS
TQS GMS introduced food safety programs for hospitals that provide potentially hazardous food to vulnerable people. The requirement for mandatory food safety programs is part of the FSSR, 2006.

Hospitals have been identified as a high food safety risk because they serve potentially hazardous foods to vulnerable people (children under four, elderly people aged 70 or over, pregnant women; and immuno-compromised people).

Vulnerable people are considered more susceptible to microbiological infection than the average healthy adult, and the symptoms and consequences of food-borne illness can be more severe. Generally, vulnerable people have weaker immune systems and it is easier for harmful microbes to get through their digestive system and invade their bodies.

Listeria infection is uncommon in the average healthy person but can be particularly dangerous for vulnerable people taking unsafe Listeria contaminated food in the hospitals. Hospital acquired Listeria is of particular concern because it is associated with high mortality rates.

TQS Global Food safety program for hospitals is also important as some most commonly served foods in hospitals have higher likelihood of bacterial contamination and are considered high risk foods. Meals including dairy products, some fruit and raw salad vegetables should be provided to hospital patients if the hospital has a food safety program that adequately manages such risk. 
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