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Prevent Listeriosis in Healthcare Foodservice

Q: What do the following have in common?


  1. They make up a large percentage of a healthcare population; and,
  2. They are at a higher risk of being sickened by foodborne illness like Listeriosis.

1,600 people in the U.S. contract listeriosis each year; 260 die1, making it “by far the most deadly” foodborne illness.5

Download Infographic: Fast Facts About Listeria

In a healthcare setting, implementing and following stringent infection control policies is critical when food is prepared, stored and served to patients, staff, and visitors.3

Unlike other bacteria, Listeria can multiply at cold temperatures and survive in equipment like ice makers and ice storage bins. 2 To help prevent Listeria contamination in ice machines, the following practices should be part of the facility’s operations:

  • Clean and sanitize the ice storage chests weekly
  • Ice scoops should be cleaned and sanitized daily and should avoid contact with contaminated surfaces such as floors, access door handles, service carts and non-food contact surfaces
  • Doors to ice storage chests and ice machines should remain closed except when removing ice
  • Consider routine microbiologic sampling of the ice and ice contact surfaces of the machine4

Make Sani Professional® No-Rinse Sanitizing Wipes a key part of your foodservice operations.

They're EPA-registered and NSF certified. They're the first and only disposable wipe that effectively kill 99.999% of Listeria monocytogenes on food contact surfaces, along with other common foodborne pathogens.


Sani Professional No-Rinse Sanitizing Wipes are so convenient to use when you need them, where you need them, so the food prepared for patients is safe.

Sani Professional is a division of PDI, a trusted name in infection prevention. 

Click Below To Receive Your FREE Sample!

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* See Technical Data Bulletin
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