1. Infant & Child Food Safety Handbook for Healthcare facilities Project supported with a grant from International Association of Infant Food Manufacturers International Hospital Federation – Infant and Child Food Safety Program

2. Background Part of a project granted by IFM Advisory committee 2 fields missions: Peru & Indonesia: - On site observations - Workshop with front line workers - Meeting with hospital decision makers -> Development of the handbook

3. Why ? Infant food safety not seen as a priority because not a major cause of facility However, unsafe preparation, storage, delivery, will impact patient outcomes Lack of practical guidance Lack of leadership Gap between international recommendations and actual practices

4. What? A practical handbook that include key areas for actions: Determination of concerned actors and definition of roles Situation analysis, including actual practices, existence of guidelines, task assignments Implementation of Hazard Analysis Critical Control Point (HACCP) plans and Sanitation Standards Operating Procedures (SSOPs), within infection control processes Sustained evaluation processes

5. For who? Hospital decision makers Supervisors Front-line health workers Developed and developing countries