Food-Service-Manual-for-Health-Care-Institutions

Recommendations

Info

Figures, Tables, and Exhibits xii 13.5. Decision Tree for Critical Control Points (CCPs) . . . . . . . . . . . . . . . . . . .404 13.6. HACCPs for Cook-and-Chill Procedures . . . . . . . . . . . . . . . . . . . . . . . . .406 13.7. HACCPs for Cook-and-Serve Procedures . . . . . . . . . . . . . . . . . . . . . . . .407 13.8. Flowchart for Critical Control Points . . . . . . . . . . . . . . . . . . . . . . . . . . .408 13.9. HACCP Cooling Plan Documentation . . . . . . . . . . . . . . . . . . . . . . . . . .411 13.10. HACCP Action Plan for Implementation . . . . . . . . . . . . . . . . . . . . . . . . .412 13.11. Schedule for Cleaning of Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . .423 14.1. Food Service Safety Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .434 14.2. Basic Safety Tips for the Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .435 14.3. Universal Precautions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .448 14.4. Biohazard Symbol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .449 14.5. Safe Lifting Procedure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .450 14.6. Know Your Fire Extinguishers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .454 14.7. Types of Fire Extinguishers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .455 15.1. Food Guide Pyramid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .475 15.2. Pediatric Menu for Normal Diets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .493 15.3. Menu Repeat Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .494 15.4. Sample Gourmet Dinner Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .495 15.5. Restaurant-Style Health Care Menu for Normal Diets . . . . . . . . . . . . . .500 16.1. Procurement System Flowchart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .510 16.2. Procurement Subsystem . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .511 16.3. International Irradiation Logo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .512 16.4. Standard Label Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .513 16.5. Grade Stamps and Inspection Marks Used for Meat, Poultry, Eggs, and Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .515 17.1. Food Distribution System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .565 17.2. Procurement Process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .568 18.1. Receiving System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .591 18.2. Comparison of Par Stock and Mini-Max Inventory Systems . . . . . . . . . . .605 18.3. Accounting Process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .606
19.1. Flow of Products in Food Service Production System . . . . . . . . . . . . . . . .610 19.2. A Standardized Recipe Format . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .621 19.3. Product Evaluation Check Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .624 19.4. Production System Based on Ingredient Control . . . . . . . . . . . . . . . . . . . .625 19.5. Food Production Process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .628 20.1. Typical Tray Makeup Lines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .673 21.1. Flow of Planning Process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .694 21.2. Flow of Work and Materials . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .697 21.3. Cafeteria Service Line Configurations . . . . . . . . . . . . . . . . . . . . . . . . . . .700 Tables 2.1. Types of Power . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 4.1. Cultural Traits Shared by CQI Organizations . . . . . . . . . . . . . . . . . . . . . .76 7.1. Meeting Room Setup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .184 9.1. Nutrition Management Team . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .254 9.2. Cost Calculation for the Services of a Registered Dietitian . . . . . . . . . . .259 9.3. Physical Signs Indicative of Malnutrition . . . . . . . . . . . . . . . . . . . . . . . .267 11.1. Sample Monthly Operating Statement . . . . . . . . . . . . . . . . . . . . . . . . . .323 11.2. Sample Monthly Operating Statement and Revised Budget . . . . . . . . . . .326 11.3. Method for Calculating Revised Operating Expenses . . . . . . . . . . . . . . .328 12.1. Percentage Volume of Materials Disposed of by Two Noncommercial Food Service Operations . . . . . . . . . . . . . . . . . . . . . . . .347 12.2. Energy Conservation Practices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .365 13.1. Estimates of Leading Causes of Food-Borne Illness . . . . . . . . . . . . . . . . .372 13.2. Bacterial Growth Needs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .375 13.3. Nonbacterial Illnesses of Infrequent or Rare Occurrence . . . . . . . . . . . . .391 13.4. Sick Employees . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .393 13.5. Internal Cooking Temperatures of Food . . . . . . . . . . . . . . . . . . . . . . . . .397 13.6. HACCP Recipe Flowchart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .399 13.7. Hazardous Practices Observed in Food Service Operations . . . . . . . . . . .401 Figures, Tables, and Exhibits xiii
Page 1: Food Service Manual for Health Care
Page 7 and 8: Food Service Manual for Health Care
Page 9 and 10: Contents Figures, Tables, and Exhib
Page 11 and 12: Figures Figures, Tables, and Exhibi
Page 13: 8.3. Excerpt from a Performance Eva
Page 17 and 18: 6.2. Sample Job Description and Job
Page 19 and 20: Foreword It is truly an honor for m
Page 21 and 22: Preface The health care environment
Page 23 and 24: Acknowledgments The following indiv
Page 25 and 26: Introduction This edition of Food S
Page 27: Chapter 14 explains safety, securit
Page 53 and 54: Part One Management of the Food Ser
Page 55 and 56: Chapter 2 Leadership: Managing for
Page 57 and 58: oriented or people oriented and tha
Page 59 and 60: in an orderly manner, to manage the
Page 61 and 62: so as to anticipate and plan for fu
Page 63 and 64: Planning Through planning, the futu
Page 65 and 66:
Reward or punitive power is the str
Page 67 and 68:
• Building a team mind-set • Co
Page 69 and 70:
of these three factors jeopardizes
Page 71 and 72:
McClelland claims that “in some b
Page 73 and 74:
• Define limits of what situation
Page 75 and 76:
who have seen programs, processes,
Page 77:
Leebov, W., and Scott, G. Health Ca
Page 80 and 81:
Food Service Manual for Health Care
Page 82 and 83:
Page 84 and 85:
Page 86 and 87:
Page 88 and 89:
Page 90 and 91:
Page 92 and 93:
Page 94 and 95:
Page 97 and 98:
Chapter 4 Quality Management A prim
Page 99 and 100:
Figure 4.2. Deming’s PDCA Cycle A
Page 101 and 102:
Move to CQI in Health Care The term
Page 103 and 104:
care. Often these choices conflict.
Page 105 and 106:
Supplier Partnerships A customer or
Page 107 and 108:
analysis. Key benefits to having a
Page 109 and 110:
Exhibit 4.1. Team Documentation For
Page 111 and 112:
Figure 4.3. CQI Flowchart Quality c
Page 113 and 114:
Exhibit 4.2. Inspection Criteria fo
Page 115 and 116:
Once the departmental strategy is w
Page 117 and 118:
Before hiring a consultant, managem
Page 119 and 120:
selected for the issue in question.
Page 121 and 122:
Figure 4.6. Cause-and-Effect Diagra
Page 123 and 124:
not identical. CMS standards vary i
Page 125 and 126:
the concurrent stay using critical
Page 127:
Garvin, D. A. Managing Quality: The
Page 130 and 131:
Page 132 and 133:
Page 134 and 135:
Page 136 and 137:
Page 138 and 139:
Page 140 and 141:
Page 142 and 143:
Page 144 and 145:
Page 146 and 147:
Page 148 and 149:
Page 150 and 151:
Page 152 and 153:
Page 154 and 155:
Page 156 and 157:
Page 159 and 160:
Chapter 6 Organization and Time Man
Page 161 and 162:
Figure 6.1. Functional Organization
Page 163 and 164:
Process departmentalization allows
Page 165 and 166:
Characteristics of High-Performance
Page 167 and 168:
outcome. Team building should conce
Page 169 and 170:
necessary to assure that food servi
Page 171 and 172:
Figure 6.4. Organization of a Small
Page 173 and 174:
Figure 6.9. Organization of a Food
Page 175 and 176:
skilled-nursing unit in the hospita
Page 177 and 178:
service operations other than the c
Page 179 and 180:
Distributing Authority Authority, t
Page 181 and 182:
• What types of service does the
Page 183 and 184:
Exhibit 6.1. (continued) Why? Which
Page 185 and 186:
Exhibit 6.2. Sample Job Description
Page 187 and 188:
equires, and the best means of moti
Page 189 and 190:
Calculating FTE Needs Full-time equ
Page 191 and 192:
Exhibit 6.3. Sample Productivity Fo
Page 193 and 194:
Figure 6.10. Example of a Daily Sch
Page 195 and 196:
Figure 6.12. Example of a Work Sche
Page 197 and 198:
Figure 6.13. Example of a Manager
Page 199 and 200:
Figure 6.14. Example of a Food Serv
Page 201:
Lane, B. Managing People. Sunnyvale
Page 204 and 205:
Page 206 and 207:
Page 208 and 209:
Page 210 and 211:
Page 212 and 213:
Page 214 and 215:
Page 216 and 217:
Page 218 and 219:
Page 220 and 221:
Page 222 and 223:
Page 224 and 225:
Page 226 and 227:
Page 228 and 229:
Page 230 and 231:
Page 232 and 233:
Page 234 and 235:
Page 236 and 237:
Page 238 and 239:
Page 240 and 241:
Page 242 and 243:
Page 244 and 245:
Page 246 and 247:
Page 248 and 249:
Page 250 and 251:
Page 252 and 253:
Page 254 and 255:
Page 256 and 257:
Page 258 and 259:
Page 260 and 261:
Page 262 and 263:
Page 264 and 265:
Page 266 and 267:
Page 268 and 269:
Page 270 and 271:
Page 272 and 273:
Page 274 and 275:
Page 277 and 278:
Chapter 9 Clinical Nutrition Care M
Page 279 and 280:
Planning As already shown, a manage
Page 281 and 282:
• Room service for inpatients and
Page 283 and 284:
Figure 9.2. Organizational Chart—
Page 285 and 286:
among professional staff whose memb
Page 287 and 288:
Designing a Nutrition Services Paym
Page 289 and 290:
Nutrition service professionals can
Page 291 and 292:
Figure 9.4. (continued) Food histor
Page 293 and 294:
Figure 9.6. Goal of Nutrition Scree
Page 295 and 296:
Table 9.3. Physical Signs Indicativ
Page 297 and 298:
• A constant and valuable source
Page 299 and 300:
earlier, the patient may need to be
Page 301 and 302:
• Assessment: what the data mean
Page 303 and 304:
• Gives patients greater protecti
Page 305 and 306:
Chapter 10 Management Information S
Page 307 and 308:
Elements of an MIS In addition to t
Page 309 and 310:
automatically to report all vending
Page 311 and 312:
Usually, systems investigation is t
Page 313 and 314:
Function Function refers to the spe
Page 315 and 316:
located in a relatively clean envir
Page 317 and 318:
Figure 10.2. Sample Purchase Order
Page 319 and 320:
Figure 10.3. (continued) Inventory
Page 321 and 322:
Figure 10.5. Beef Barley Soup, Scra
Page 323 and 324:
Patients’ tray cards can be print
Page 325 and 326:
een entered into the menu, each ite
Page 327:
Bibliography Alexander, J. Selectin
Page 330 and 331:
Page 332 and 333:
Page 334 and 335:
Page 336 and 337:
Page 338 and 339:
Page 340 and 341:
Page 342 and 343:
Page 344 and 345:
Page 346 and 347:
Page 348 and 349:
Page 350 and 351:
Excerpt from Annual Food Service De
Page 352 and 353:
Page 354 and 355:
Sample Monthly Operating Statement
Page 356 and 357:
Page 358 and 359:
Page 360 and 361:
Page 362 and 363:
Labor Cost Analysis 334 Figure 11.5
Page 364 and 365:
336 Exhibit 11.6. Example of a Mont
Page 366 and 367:
Page 368 and 369:
Page 371:
Part Two Operation of the Food Serv
Page 374 and 375:
Page 376 and 377:
Page 378 and 379:
Page 380 and 381:
352 Exhibit 12.2. Selection of Wast
Page 382 and 383:
354 Exhibit 12.4. Selection of Wast
Page 384 and 385:
Page 386 and 387:
Page 388 and 389:
Page 390 and 391:
Page 392 and 393:
Page 394 and 395:
Page 396 and 397:
Page 398 and 399:
Page 400 and 401:
Page 402 and 403:
Page 404 and 405:
Page 406 and 407:
Page 408 and 409:
Page 410 and 411:
Page 412 and 413:
Page 414 and 415:
Page 416 and 417:
Page 418 and 419:
Page 420 and 421:
Page 422 and 423:
Page 424 and 425:
Page 426 and 427:
Page 428 and 429:
Page 430 and 431:
Page 432 and 433:
Page 434 and 435:
Figure 13.6. HACCPs for Cook-and-Ch
Page 436 and 437:
Page 438 and 439:
Page 440 and 441:
Page 442 and 443:
Page 444 and 445:
Page 446 and 447:
Page 448 and 449:
Page 450 and 451:
Page 452 and 453:
Page 454 and 455:
Page 456 and 457:
Page 458 and 459:
Page 460 and 461:
Page 462 and 463:
Page 464 and 465:
Page 466 and 467:
Page 468 and 469:
Page 470 and 471:
Page 472 and 473:
Page 474 and 475:
Page 476 and 477:
Page 478 and 479:
Page 480 and 481:
Page 482 and 483:
Page 484 and 485:
Page 486 and 487:
Page 488 and 489:
Page 490 and 491:
Page 492 and 493:
Page 494 and 495:
Page 496 and 497:
Page 498 and 499:
Page 500 and 501:
Page 502 and 503:
Page 504 and 505:
Page 506 and 507:
Page 508 and 509:
Page 510 and 511:
Page 512 and 513:
Page 514 and 515:
Page 516 and 517:
Page 518 and 519:
Page 520 and 521:
Page 522 and 523:
Page 524 and 525:
Page 526 and 527:
Page 528 and 529:
Restaurant-Style Health Care Menu f
Page 530 and 531:
Page 532 and 533:
Page 534 and 535:
Page 537 and 538:
Chapter 16 Product Selection Produc
Page 539 and 540:
Figure 16.2. Procurement Subsystem
Page 541 and 542:
The USDA organic seal appears on fo
Page 543 and 544:
Figure 16.5. Grade Stamps and Inspe
Page 545 and 546:
A carcass of good grade is blocky a
Page 547 and 548:
e accomplished by scalping, which p
Page 549 and 550:
Table 16.1. (continued) Meat Descri
Page 551 and 552:
harvesting and processing. This tas
Page 553 and 554:
Poultry Poultry products or domesti
Page 555 and 556:
Weight and Size of Shell Eggs Shell
Page 557 and 558:
Table 16.3. Manufacturing and Inspe
Page 559 and 560:
Eggnog Eggnog contains milk product
Page 561 and 562:
Natural, Processed, and Imitation C
Page 563 and 564:
Table 16.4. Common Cheeses Cheese D
Page 565 and 566:
• Bamboo shoots • Bean sprouts
Page 567 and 568:
Celery Celery, mainly the Pascal va
Page 569 and 570:
Size is another factor that affects
Page 571 and 572:
Fruit and Vegetable Specifications
Page 573 and 574:
Corn, , sunflower, and safflower oi
Page 575 and 576:
Organic Flour Organic flour is from
Page 577 and 578:
Relatively small quantities of wild
Page 579 and 580:
Herbal Tea Herbal teas do not come
Page 581 and 582:
alloy, the result is stainless stee
Page 583 and 584:
Summary Food service purchasers mus
Page 585:
U.S. Department of Agriculture, Agr
Page 588 and 589:
Page 590 and 591:
Page 592 and 593:
Page 594 and 595:
Page 596 and 597:
Page 598 and 599:
Page 600 and 601:
Page 602 and 603:
Page 604 and 605:
Page 606 and 607:
Page 608 and 609:
Page 610 and 611:
Page 612 and 613:
Page 614 and 615:
Page 617 and 618:
Chapter 18 Receiving, Storage, and
Page 619 and 620:
Figure 18.1. Receiving System Items
Page 621 and 622:
Merchandise Receipt Receiving, Stor
Page 623 and 624:
Receiving, Storage, and Inventory C
Page 625 and 626:
disposed of promptly. The storeroom
Page 627 and 628:
Issuing of Food and Supplies Receiv
Page 629 and 630:
A perpetual inventory record alone
Page 631 and 632:
Inventory Turnover Slow inventory t
Page 633 and 634:
Figure 18.2. Comparison of Par Stoc
Page 635:
Receiving procedures must ensure th
Page 638 and 639:
Page 640 and 641:
Page 642 and 643:
Page 644 and 645:
Page 646 and 647:
Page 648 and 649:
Page 650 and 651:
Page 652 and 653:
Page 654 and 655:
Page 656 and 657:
Page 658 and 659:
Page 660 and 661:
Page 662 and 663:
Page 664 and 665:
Page 666 and 667:
Page 668 and 669:
Page 670 and 671:
Page 672 and 673:
Page 674 and 675:
Page 676 and 677:
Page 678 and 679:
Page 680 and 681:
Page 682 and 683:
Page 684 and 685:
Page 686 and 687:
Page 688 and 689:
Page 690 and 691:
Page 693 and 694:
Appendix 19.1 A Culinary Glossary
Page 695 and 696:
Hors d’oeuvre Side dish or relish
Page 697 and 698:
Chapter 20 Distribution and Service
Page 699 and 700:
• What is the best type of servic
Page 701 and 702:
Figure 20.1. Typical Tray Makeup Li
Page 703 and 704:
Tray Delivery Because the point of
Page 705 and 706:
quality. In recent years, food serv
Page 707 and 708:
carrying their filled trays to thei
Page 709 and 710:
plate is not used. Place coffee or
Page 711 and 712:
minimized. The type of meal service
Page 713 and 714:
Standards that should be monitored
Page 715 and 716:
Exhibit 20.2. Sensory Assessment fo
Page 717:
Herz, M. L. Analysis of Alternative
Page 720 and 721:
Page 722 and 723:
Page 724 and 725:
Page 726 and 727:
Page 728 and 729:
Page 730 and 731:
Page 732 and 733:
Page 734 and 735:
Page 736 and 737:
Page 738 and 739:
Page 740 and 741:
Page 742 and 743:
Page 744 and 745:
Page 746 and 747:
Page 748 and 749:
Page 750 and 751:
Page 752 and 753:
Page 754 and 755:
Page 756 and 757:
Page 758 and 759:
Page 760 and 761:
Page 763 and 764:
Index A ABC method, 603 Absenteeism
Page 765 and 766:
CDC (Centers for Disease Control an
Page 767 and 768:
Delivery of products, 575-576 Deman
Page 769 and 770:
Exit interviews, 239, 240e Exotic v
Page 771 and 772:
described, 461; developing, 461-463
Page 773 and 774:
Horizontal communication tract, 194
Page 775 and 776:
Main-dish salads, 652 Maintenance-m
Page 777 and 778:
Nutrient analysis, 296 Nutrition aw
Page 779 and 780:
PERT (program evaluation and review
Page 781 and 782:
(1993), 4, 203; Federal Employee Po
Page 783 and 784:
Standing operational planning. See
Page 785:
Waste audit, 349 Waste-handling equ
show all

Food-Service-Manual-for-Health-Care-Institutions

Create successful ePaper yourself

Delete template?

Save as template?