Lecture 10

Question 1

Pandemic

Answer 1

• is the term used to describe the worldwide spread of an infectious disease
• pandemic involve worldwide spread of an infectious disease

Question 2

Epidemic

Answer 2

-used to describe a situation when the prevalence of an infectious disease rises well above what has been forecasted for a specific country or region of a country

Question 3

Influenza

Answer 3

an acute infectious disease of the respiratory tract

2 types: seasonal, pandemic

Question 4

Seasonal Influenza

Answer 4

• occurs on an annual basis in Canada during winter between Nov-April
• Various strains of influenza circulate throughout the world each year
• as with other viral illnesses, AB don’t work against influenza virus
• prevention is key to limiting spread

Question 5

Pandemic Influenza

Answer 5

• occurs when a new strain of influenza virus emerges and begins to spread quickly around the world
• indicated the spread of the virus around the world not how severe the virus

Question 6

5 focuses for pandemic plans for hospital foodserivces

Answer 6

• service modifications
• menu changes
• supply chain management
• infection control procedures
• staffing

Question 7

Service modifications

Answer 7

to continue to provide patients and staff with nutritious meals despite staffing, food and supply shortages

Question 8

Menu changes

Answer 8

-to develop a menu in advance of a pandemic that can be put into place with limited stress, confusion and disruption of fs
so plan a special pandemic menu in advance of the actual outbreak
many foods will be limited so emphasize hydration

Question 9

Supply chain management

Answer 9

goal is to create plans for obtaining foods or having foods on hand in the event a pandemic occurs and suppliers are not able to deliver foods as frequently
plan is to work with suppliers to understand their pandemic plans and how you can collaborate with them

Question 10

Infection control procedures

Answer 10

minimize the spread of influenza and other infectious diseases that may be present in foods, on dishware and contagious fs workers
plan is for enhanced hand washing and other universal infection procedures and use of disposable dishes
purchase foods that are ready to use and require little prep

Question 11

Staffing

Answer 11

maximize the ability of the fs operation to produce nutritious meals for patients and staff with minimal staff
should anticipate up to 50% fewer staff at work due to illness and family responsibilities and develop a plan that includes revised job routines and duties and cross train staff

Question 12

Goal for a For-Profit FS during a pandemic

Answer 12

to manage a temporary but dramatic drop in sales and revenues as people stay home to recover or to avoid infection