Section UTMB On-line Documentation Subject Healthcare Epidemiology Policies and Procedures Topic: Protection Against an Emerging Infectious Disease (EID) in the Dietary Service

Policy 3.16 Revised 09.21.06 2004- Author

3.16 Protection Against an Emerging Infectious Disease (EID) in the Dietary Service

Purpose	To prevent transmission of an EID agent between patients and to dietary personnel during provision of food to EID patients.
Audience	Dietary and nursing personnel.
Policy Statement:	I. While the risk of transmission of an EID agent during provision of food to EID patients is low, the following precautions should be followed. II. Delivery of food to EID patients. A. Disposable dishes and utensils will be used for patients with an EID. B. Food will be taken into an EID patient’s room by members of the healthcare team assigned to the patient using All Barrier Precautions. C. Members of the healthcare team will assist patients who cannot feed themselves. III. Disposal of dishes from EID patients. A. Disposal of dishes and uneaten food in patients’ rooms will be done by a member of the healthcare team using All Barrier Precautions. B. Disposable dishes, utensils and food will be placed in the trash in the patient’s room. C. Dietary personnel will not enter patients’ rooms.