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1950s – Primeras normas de higiene hospitalaria

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1950s – Primeras normas de higiene hospitalaria

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“En los años 50 comienzan a documentarse protocolos básicos de higiene en hospitales, incluyendo la manipulación de alimentos.”

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Background | Food safety and quality | Food and Agriculture Organization of the United Nations

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With an estimated 600 million cases of foodborne illnesses annually, unsafe food is a threat to human health and economies globally. Therefore, ensuring food safety is a public health priority and an essential step to achieving food security. Effective food safety and quality control systems are key not only to safeguarding the health and well-being of people, but also to fostering economic development and improving livelihoods by promoting access to domestic, regional and international markets.

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“La FAO y la OMS crean el Codex Alimentarius, base de los estándares internacionales de seguridad alimentaria.”

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página inicial | CODEXALIMENTARIUS FAO-WHO

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1970s – Brotes hospitalarios de Salmonella

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1970s – Brotes hospitalarios de Salmonella

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“Se publican reportes de brotes por Salmonella y E. coli asociados a alimentos mal conservados en hospitales.”

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Salmonella Infection (Salmonellosis)

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Salmonella bacteria (germs) are a leading cause of foodborne illness in the United States.

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1990s – Introducción del sistema APPCC (HACCP)

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1990s – Introducción del sistema APPCC (HACCP)

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Se implementa el sistema APPCC/HACCP en hospitales y servicios de alimentación institucional.

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¿Qué es el HACCP y cuáles son sus 7 principios? │ HACCP explicado │APPCC │Seguridad alimentaria

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Se publica la norma ISO 22000, que unifica sistemas de gestión de inocuidad alimentaria.

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ISO - ISO 22000 — Food safety management

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Inspire confidence in your food products with this family of standards.

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2010s – Protocolos hospitalarios específicos

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2010s – Protocolos hospitalarios específicos

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Manual de buenas prácticas en hospitales de alta complejidad: manipulación, transporte y servicio de alimentos

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Se refuerzan protocolos de higiene, desinfección de bandejas y empaques; auge de envases descartables.

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COVID-19 and Food Safety: Guidance for Food Businesses

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The purpose of these guidelines is to highlight these additional measures so that the integrity of the food chain is maintained and that adequate and safe food supplies are available for consumers.

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Resistencia antimicrobiana, capacitación continua del personal y auditorías constantes.

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The Food-borne diseases (FBDs) constitute a serious problem for the health of the population. Every day, cases of people who get diseases are reported due to the consumption of food contaminated by microorganisms and / or toxic chemicals, which can even cause death. These represent a serious threat to health, mainly affecting children under 5 years of age, pregnant women, immunosuppressed and elderly people.