Episode #6
The Grocery Store Run: Infection Control Lessons
A parasite is moving through the U.S. food supply right now. And the thing most likely to protect your residents this week isn't anywhere in your infection control binder. It's in how your kitchen orders produce. In this episode of TALATalks, Anthony Ormsbee-Hale uses the ongoing cyclospora outbreak to walk Texas assisted living Executive Directors through two decisions that belong to them alone: closing the gap between your approved supplier chain and what actually shows up in your kitchen, and knowing exactly when to pick up the phone and call your local health authority. You'll also get practical guidance on connecting your dietary team's food safety training to infection prevention, a rundown of CDC's free Project Firstline training modules, and a communication framework for families and residents when something is spreading in your building. The four questions to ask your dietary manager Where does our fresh produce come from, and can you show me an invoice? Is anything we're buying right now under recall? When's the last time we ran short and sent somebody to the store, and what did they come back with? If I told you today to pull every raw leafy green and fresh herb garnish for two weeks, what would you serve instead? Resources: Texas Notifiable Conditions: https://www.dshs.texas.gov/notifiable-conditions FDA investigation, cyclospora and iceberg lettuce (July 2026): https://www.fda.gov/food/outbreaks-foodborne-illness/investigation-5-state-outbreak-cyclospora-illnesses-iceberg-lettuce-july-2026 Project Firstline home: https://www.cdc.gov/project-firstline/index.html To learn more about TALATalks and stay updated on upcoming episodes, visit https://tala.org/talatalks/ or reach out to Anthony Ormsbee-Hale at anthony.ormsbee-hale@tala.org.
