Dairy kitchen
The milk kitchen is a supply facility in a hospital or a birthing center with a ward for newborns . Here, breast milk is prepared for babies and ready-to-use milk is prepared. Another task of the dairy kitchen is the production of diet foods for infants and children with congenital metabolic disorders . Avoiding infections by Cronobacter , (formerly Enterobacter sakazakii species ) and Salmonella are also part of this. Infants with a birth weight of less than 2500 g and immunocompromised infants are particularly at risk because their body's own defenses do not provide adequate protection against infection.
A dairy kitchen is usually run by child nurses.
Regulations
In Germany, the Federal Institute for Risk Assessment (BfR) recommends setting up a separate milk kitchen for clinics. Hygienic requirements for the milk kitchen in clinics can be found in a guideline drawn up by the Society of Children's Hospitals and Children's Wards in Germany (GKinD, 2005). The guideline is intended to guarantee the hygienically perfect preparation of baby food in clinics. The requirements include structural requirements, equipment, work processes, hygiene monitoring of the dairy kitchen and requirements for the staff.
In Austria, the work processes are based on the Hazard Analysis and Critical Control Points (HACCP guidelines) and the guidelines of the Austrian food supervisory authority. The HACCP concept is a system that aims to ensure the safety of the food supplied to consumers.
logistics
Food packs may only be brought into the production room without cardboard packaging and after disinfection by wiping , in order to prevent the introduction of spore-forming agents . In addition, there is surface disinfection and thermal processing of the cooking utensils and bottle slides. This is what sterilizers or thermodisinfectors available. The staff conducts hygienic hand disinfection on an ongoing basis and wears protective face masks that have to be changed every half hour. There are multiple temperature controls every day and the associated documentation of all cooling devices. Excess breast milk is frozen after the date of expression . Employees carry out a "nasal screening" to avoid contamination of the food with Staphylococcus aureus and other germs. The milk kitchen is separated from the outside by a sluice for the mothers to take out, in which work is carried out using refrigerators that pass through the breast.
literature
- ESPGHAN Committee on Nutrition: Complementary feeding: a commentary by the ESPGHAN Committee on Nutrition. J Ped Gastroenterol Nutr 2008; 46: 99-110
- EFSA. Scientific opinion on the appropiate age for introduction of complementary feeding of infants. EFSA Journal 2009; 7: 142
Web links
Individual evidence
- ↑ Alexander Blacky, Kurt Widhalm: The milk kitchen in the course of time . In: Journal of Nutritional Medicine . tape 13 , no. 1 , March 2011, p. 12–15 ( kup.at [PDF]).
- ↑ Enterobacter sakazakii in baby food , opinion of the Federal Institute for Consumer Health Protection and Veterinary Medicine , BgVV, May 13, 2002. Retrieved March 17, 2017.
- ↑ a b Opinion No. 040/2012 , Federal Institute for Risk Assessment, November 6, 2012. Accessed March 17, 2017.
- ↑ Karin Opper, Simone Fiege: Milk kitchen workplace . In: JuKiP . tape 02 , no. 02 , April 4, 2013, ISSN 1439-2569 , p. 64-67 , doi : 10.1055 / s-0033-1341646 ( thieme.de [PDF]).
- ↑ Alexander Blacky, Kurt Widhalm, University Children's Hospital Vienna - The dairy kitchen through the ages , Journal for Nutritional Medicine 2011; 13 (1), pp. 12-15. Retrieved March 22, 2017.
