Failure to Ensure Safe Service of Hot Liquids
Summary
The facility failed to ensure the safe service of hot liquids, resulting in a resident sustaining burns. The incident occurred when a server spilled coffee on a table, which then dripped onto the resident's left forearm and inner thigh, causing first and second-degree burns. The resident, who had a history of right-sided weakness following a stroke and other medical conditions, was unable to move quickly enough to avoid the spill. The resident's cognitive status was intact, and he required partial to moderate assistance for eating. The facility did not have a clear process for managing the temperature of hot liquids, and staff were not adequately trained to handle and serve hot beverages safely. Observations revealed that coffee temperatures were not consistently checked before serving, and there was no established safe temperature range for serving hot liquids. The coffee machines used by the facility did not display temperatures, and staff were unaware of the appropriate temperature limits to prevent burns. Interviews with staff indicated a lack of awareness and training regarding the safe handling of hot beverages. The dietary supervisor and servers were not informed of the necessary actions to take if coffee temperatures were too high. Additionally, the facility's policy did not specify a maximum safe temperature for hot liquids, and there was no protocol for cooling hot beverages before serving them to residents. This lack of clear guidelines and training contributed to the incident and posed a risk to all residents in the facility.
Removal Plan
- All residents were reviewed for conditions that may make them more at risk for the unsafe handling and distribution of hot beverages. Care Plans and assessments updated as needed.
- All dietary and nursing staff were educated on safe handling of hot beverages, safe vessels to hold hot beverages, temperature checking of coffee prior to serving, and notification to appropriate vendors of equipment malfunction.
- The coffee vendor was called to verify that all coffee makers are functioning properly and are producing coffee at the lowest safe temperature that the machine can brew.
- The facility Administrator and IDT reviewed policies and procedures on serving hot beverages and food to residents, including At Risk Food Temperature Policy, Hot Water Temperature Policy, Incidents & Accidents, Coffee Machines Owner's Manual, and developed A Cool Liquid Program.
- The Administrator and Assistant Administrator completed a QA audit tool for the Dietary Department to ensure that taking temperatures of hot beverages is occurring prior to the serving of coffee each meal.
- Coffee shall be served for the general population between 120-140 degrees and below 120 degrees for the at risk population.
- The results of the QA Audits shall be reviewed by the Facility QAPI team to determine any necessary changes.
- An Emergency QA meeting was held by the Administrator with the IDT and Medical Director to review the removal plan.
- The QA Committee shall meet and review the results of the QA audits. Changes to the policy and procedure shall be made as indicated by the QA results.
- This will be monitored by the Administrator and Assistant Administrator.
Penalty
Resources
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