The Joint Commission’s Post

🗣️ Tell your colleagues! Contrary to common belief, The Joint Commission does NOT have specific standards that dictate where healthcare workers can and cannot have food and beverages. Rather, The Joint Commission assesses whether organizations adhere to the Occupational Safety and Health Administration's Bloodborne Pathogens Standard, which requires employers to prohibit food and drinks in areas that pose contamination or infection risk. However, if circumstances permit, organizations can set policies to prevent contamination of areas where food and drinks are permitted, allowing staff to meet their needs while caring for patients. Thanks to the American Medical Association for helping us bust this myth. Check out their article to learn more: https://lnkd.in/eu2a_8hD

Hilda (Hermenigilda) Luna, RN, BSN, MBA

Retired - Director, Nursing Services at University of Arizona Cancer Center-Dignity Health

5d

As a healthcare administrator, I learned that it was important to educate all of the healthcare team on the OSHA standards and dispel this myth. It's important to teach the "why" behind this health standard and not just expect compliance with a supposed TJC standard.

I have been sharing this for years… but thank you for sharing the truth.

Cynthia Dixon, MSN, RN

Interim Executive Leader (COO/ CNO); Healthcare Change and Project Management Consultant; PI/ QI subject matter expert; and Leadership Coach and Educator

1w

It is an OSHA standard. Not TJC. Nurses just know it is a "regulatory" requirement.

I was once cited by TJC because my space heater was too close to the wall.  A door that was cracked open an inch too wide, or a cardboard box left in the hallway by maintenance staff could result in deemed status.  My overall experience with the TJC surveyors in a 30 year healthcare career was they were too mean-spirited and punitive, not at all interested in coaching or helping hospitals serve their patient.  When we later switched to DNV , we found a more supportive partner, more closely aligned with our goals of improving patient care.

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George Mathew

🚀Strategic planning and evaluation /Change management/Organizational design /Healthcare Administration / Educational leadership /Quality improvement

1w

Thanks for sharing, employers may allow food and beverages in designated work areas where they have determined there is no risk of contamination. And I understand that having a hot beverage nearby can be comforting during a busy shift. However, to ensure everyone’s safety take care when potential exposure to blood, bodily fluids, or other potentially infectious or toxic materials.😊

Cheryl Sharp, MSN, RN, CIC

Nursing leader focused on Quality, IP, accreditation, patient safety

1d

It’s more of an OSHA issue. I highly recommend patient care units designate a hydration station, so staff can safely grab a drink and quickly get back to work. Employee drinks on wows and near the patients’ bedside is definitely not safe.

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Rachel Murphy

Founder and CEO at The Grafter | Helping founders build, scale, and exit their business | 2x previous exits and £250M+ in successful transactions for clients

2d

So much misinformation around this... good to set the record straight!

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Gayle Nash, RN, MPH

Chief Executive Officer at Nash Healthcare Consulting

1w

Thanks for sharing

Stephen Walsh

Our technology and services improve the quality of facilities through data driven automation. We support our clients in their daily goal to provide a clean, safe, high-performance environment.

5d

Great post! So many people have misconceptions about what TJC actually requires. This will help.

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