Nursing homes and healthcare facilities must take steps to ensure food safety and prevent foodborne illness. The Centers for Medicare & Medicaid Services (CMS) requires that facilities procure food from approved sources, follow professional standards for food service safety and sanitation, and identify and control potential food safety hazards. Facilities must also follow the U.S. Food and Drug Administration's Food Code and the Centers for Disease Control and Prevention's food safety guidance. Critical control points in the food preparation process, such as thawing, cooking, cooling, holding, and reheating of foods, must be monitored and controlled to prevent food safety hazards. Facilities must also use proper hygienic practices and store chemicals and cleaning products separately from food items. If there is reason to believe a potential foodborne illness/outbreak has occurred, facilities must consult with the local Department of Public Health.

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