Imagine you are the healthcare administrator of a 180-bed facility. Susan is a kitchen assistant who works in your healthcare facility. Susan was recently in contact with a family member who has influenza, then came to work with severe sniffles and sneezes. She also felt hot, and then cold, and had a few body aches. Susan believes she cannot afford to stay home, so she went to work and did not tell anyone how she was feeling. Susan assisted in the preparation of three meals before the chef noticed her physical condition and sent her home.

What contributing factors put your patients and other staff members at risk? What food preparation practices that Susan was involved in put the patients and other staff members at risk? Which of the top four contributing factors has Susan committed by coming to work as a kitchen assistant in your healthcare facility?