When Should a Foodservice Company Use an Agency and How

question 35

Essay

When should a foodservice company use an agency and how should it select one?

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Definitions:

Low-level Disinfectant

A disinfectant that kills some viruses and bacteria, but not spore-forming or non-enveloped viruses, used for surface disinfection.

Incineration

Burn, setting afire.

Disposable Items

Products designed for a single use or a limited number of uses before being discarded.

Universal Precautions

Infection control guidelines recommending that blood and certain body fluids from all patients should be treated as potentially infectious for HIV, hepatitis, and other pathogens.