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

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Food Service Manual for Health Care Institutions 370 Spencer, R., and Tracy, K. Turning food waste into humus: The composting solution. Foodservice Director 5(10):46, 1992. Strutz, B. Getting a handle on food waste. Consultant 35(4):111–115, 2002. Thompson, P. K. Saving water can save you money. Restaurants USA 12(4):10–11, 1992. Townsend, J. Recycling in Hotels and Motels. Gainesville: Energy Extension Service, University of Florida, 1993. Unklesbay, N., and Unklesbay, K. Energy Management in Foodservice. Westport, Conn.: AVI Publishing, 1982. United Nations Environment Programme. More action needed to guarantee recovery of ozone layer: New substances may damage earth’s protective shield. Environment for Development Press Release, Sept. 2001. [http://www.unep.org/Documents/?DocumentID=214&ArticleID=2933]. Accessed Dec. 23, 2003. U.S. Department of Labor, Occupational Safety and Health Administration. Hazardous communication. Federal Register 48(228):53280–53348, 1983. U.S. Environmental Protection Agency, Office of Solid Waste. The Solid Waste Dilemma: An Agenda for Action. Final Report of the Municipal Solid Waste Task Force. Publication EPA/530/SW-89–019. Washington, D.C.: Government Printing Office, 1989. Weinstein, J. Greening of the giants. Restaurants and Institutions 102(19):146–150, 152, 156, 1992.
Chapter 13 Food Safety, Sanitation, and Hazard Analysis Critical Control Points Food service directors have a responsibility to ensure that their operations serve food that is safe and free of contamination. The most frequently reported causes of food-borne illnesses are improper cooling of food, a lapse of 12 or more hours between preparation and consumption, infected persons handling food, inadequate reheating, improper hot holding of food products, contaminated prepared food and raw ingredients, and contaminated food preparation surfaces. Other causes include food from unsafe sources, improper cleaning of equipment and utensils, and cross-contamination of raw and cooked food. These causes illustrate that most food-borne illness can be prevented if food sanitation practices and temperature controls are an integral component of a continuous quality improvement program (Table 13.1). According to the Centers for Disease Control and Prevention (CDC), food-borne illness is a major economic and health problem costing $8 billion to $75 billion annually. Hospitalization is estimated to cost $3 billion annually, and lost-production costs are estimated to range between $20 and $80 billion per year. It is estimated that one case may cost more than $1 million; the average cost is $250,000. This cost includes medical care, lost wages, legal action, lost business, and investigation of food-borne outbreaks. The CDC estimates that the number of foodborne illnesses in the United States ranges from 24 million to 81 million cases per year and that they cause 5,000 or more needless deaths. Research data from the CDC have shown a 23 percent overall drop for seven bacterial food-borne illnesses since 1996. The four major bacterial food-borne illnesses—those caused by Campylobacter jejuni, Salmonella species, Listeria monocytogenes, and Escherichia coli 0157:H7—collectively posted over a 20 percent drop. The CDC credits the reduction to a number of factors, including regulations of the U.S. Department of Agriculture (USDA) Pathogen Reduction/Hazard Analysis and Critical Control Points (HACCP) in meat and poultry plants, egg quality assurance programs, greater emphasis on food safety education, regulations to increase the safety of imported foods, and advances to reduce contamination. Health care food service operations should take particular caution to prevent food-borne illness caused by microbial (biological), chemical, or physical hazards. Certain consumers are among the high-risk populations for contracting food-borne illness, whereas healthy individuals are at less risk. At-risk groups—immune-compromised persons who cannot tolerate even small levels of microorganisms—include infants, fragile elderly, pregnant women, inpatients, malnourished individuals, those with controlled physical and metabolic disorders such as diabetes mellitus and high blood pressure, and persons with immune disorders. 371
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Food Service Manual for Health Care
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Contents Figures, Tables, and Exhib
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Figures Figures, Tables, and Exhibi
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8.3. Excerpt from a Performance Eva
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19.1. Flow of Products in Food Serv
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6.2. Sample Job Description and Job
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Foreword It is truly an honor for m
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Preface The health care environment
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Acknowledgments The following indiv
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Introduction This edition of Food S
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Chapter 14 explains safety, securit
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Part One Management of the Food Ser
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Chapter 2 Leadership: Managing for
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oriented or people oriented and tha
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in an orderly manner, to manage the
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so as to anticipate and plan for fu
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Planning Through planning, the futu
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Reward or punitive power is the str
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• Building a team mind-set • Co
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of these three factors jeopardizes
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McClelland claims that “in some b
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• Define limits of what situation
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who have seen programs, processes,
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Leebov, W., and Scott, G. Health Ca
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Chapter 4 Quality Management A prim
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Figure 4.2. Deming’s PDCA Cycle A
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Move to CQI in Health Care The term
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care. Often these choices conflict.
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Supplier Partnerships A customer or
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analysis. Key benefits to having a
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Exhibit 4.1. Team Documentation For
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Figure 4.3. CQI Flowchart Quality c
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Exhibit 4.2. Inspection Criteria fo
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Once the departmental strategy is w
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Before hiring a consultant, managem
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selected for the issue in question.
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Figure 4.6. Cause-and-Effect Diagra
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not identical. CMS standards vary i
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the concurrent stay using critical
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Garvin, D. A. Managing Quality: The
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Chapter 6 Organization and Time Man
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Figure 6.1. Functional Organization
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Process departmentalization allows
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Characteristics of High-Performance
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outcome. Team building should conce
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necessary to assure that food servi
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Figure 6.4. Organization of a Small
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Figure 6.9. Organization of a Food
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skilled-nursing unit in the hospita
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service operations other than the c
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Distributing Authority Authority, t
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• What types of service does the
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Exhibit 6.1. (continued) Why? Which
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Exhibit 6.2. Sample Job Description
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equires, and the best means of moti
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Calculating FTE Needs Full-time equ
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Exhibit 6.3. Sample Productivity Fo
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Figure 6.10. Example of a Daily Sch
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Figure 6.12. Example of a Work Sche
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Figure 6.13. Example of a Manager
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Figure 6.14. Example of a Food Serv
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Lane, B. Managing People. Sunnyvale
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Chapter 9 Clinical Nutrition Care M
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Planning As already shown, a manage
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• Room service for inpatients and
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Figure 9.2. Organizational Chart—
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among professional staff whose memb
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Designing a Nutrition Services Paym
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Nutrition service professionals can
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Figure 9.4. (continued) Food histor
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Figure 9.6. Goal of Nutrition Scree
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Table 9.3. Physical Signs Indicativ
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• A constant and valuable source
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earlier, the patient may need to be
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• Assessment: what the data mean
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• Gives patients greater protecti
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Chapter 10 Management Information S
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Elements of an MIS In addition to t
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automatically to report all vending
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Usually, systems investigation is t
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Function Function refers to the spe
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located in a relatively clean envir
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Figure 10.2. Sample Purchase Order
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Figure 10.3. (continued) Inventory
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Figure 10.5. Beef Barley Soup, Scra
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Patients’ tray cards can be print
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een entered into the menu, each ite
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Bibliography Alexander, J. Selectin
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Page 348 and 349: Food Service Manual for Health Care
Page 350 and 351: Excerpt from Annual Food Service De
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Page 364 and 365: 336 Exhibit 11.6. Example of a Mont
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Restaurant-Style Health Care Menu f
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Chapter 16 Product Selection Produc
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Figure 16.2. Procurement Subsystem
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The USDA organic seal appears on fo
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Figure 16.5. Grade Stamps and Inspe
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A carcass of good grade is blocky a
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e accomplished by scalping, which p
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Table 16.1. (continued) Meat Descri
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harvesting and processing. This tas
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Poultry Poultry products or domesti
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Weight and Size of Shell Eggs Shell
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Table 16.3. Manufacturing and Inspe
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Eggnog Eggnog contains milk product
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Natural, Processed, and Imitation C
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Table 16.4. Common Cheeses Cheese D
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• Bamboo shoots • Bean sprouts
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Celery Celery, mainly the Pascal va
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Size is another factor that affects
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Fruit and Vegetable Specifications
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Corn, , sunflower, and safflower oi
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Organic Flour Organic flour is from
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Relatively small quantities of wild
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Herbal Tea Herbal teas do not come
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alloy, the result is stainless stee
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Summary Food service purchasers mus
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U.S. Department of Agriculture, Agr
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Chapter 18 Receiving, Storage, and
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Figure 18.1. Receiving System Items
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Merchandise Receipt Receiving, Stor
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Receiving, Storage, and Inventory C
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disposed of promptly. The storeroom
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Issuing of Food and Supplies Receiv
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A perpetual inventory record alone
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Inventory Turnover Slow inventory t
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Figure 18.2. Comparison of Par Stoc
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Receiving procedures must ensure th
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Appendix 19.1 A Culinary Glossary
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Hors d’oeuvre Side dish or relish
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Chapter 20 Distribution and Service
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• What is the best type of servic
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Figure 20.1. Typical Tray Makeup Li
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Tray Delivery Because the point of
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quality. In recent years, food serv
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carrying their filled trays to thei
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plate is not used. Place coffee or
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minimized. The type of meal service
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Standards that should be monitored
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Exhibit 20.2. Sensory Assessment fo
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Herz, M. L. Analysis of Alternative
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Index A ABC method, 603 Absenteeism
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CDC (Centers for Disease Control an
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Delivery of products, 575-576 Deman
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Exit interviews, 239, 240e Exotic v
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described, 461; developing, 461-463
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Horizontal communication tract, 194
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Main-dish salads, 652 Maintenance-m
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Nutrient analysis, 296 Nutrition aw
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PERT (program evaluation and review
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(1993), 4, 203; Federal Employee Po
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Standing operational planning. See
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Waste audit, 349 Waste-handling equ
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