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

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Food Service Manual for Health Care Institutions 402 Table 13.7. Hazardous Practices Observed in Food Service Operations (continued) Condition/Area Hazardous Practices Preparation of entrees, • Cooked food left at room temperature for several hours soups, sauces, stews, and • Inadequate cooking of poultry, pork, and other foods that are other viscous products likely to be contaminated with vegetative forms of food-borne pathogens • Temperatures of batches of meat, poultry, items containing ground meat, and stuffed items not monitored at the completion of cooking • Insufficient thawing of foods before cooking, which may contribute to inadequate cooking • Leftovers reheated to insufficiently high temperatures • Kitchen personnel handling or otherwise touching cooked foods with their bare hands • Kitchen personnel handling raw foods or eggshells either with their hands or gloves and then handling cooked foods • Table surfaces or cutting boards used for raw meat, raw poultry, raw seafood, and then (without washing or disinfecting) used for either cooked foods or foods that will not be heated subsequently • Clothes and sponges used to wipe raw-food areas or equipment Holding of hot food • Foods held warm, but not hot, for eight hours or longer • Foods not held at temperatures of 130°F (54.4°C); (140°F [60°C] to satisfy requirements in many codes) or higher, sometimes in the temperature range of 70°F to 120°F (21.1°C to 48.9°C) within which bacterial growth can be very rapid • Hot-holding units not used as designed, for example: Foods on display in baking pans or baskets that are tilted up by objects under the back end of the pans or baskets Foods in bowls while displayed in steam tables Packaged foods on edges of heating elements and on the side framing of the units Items stacked on top of other items • Hot-holding units not operated as intended, for example: Thermostats turned lower than recommended or necessary to hold foods at temperatures of 130°F (140°F to satisfy requirements in many codes) or higher Fans in units not turned on Glass walls removed from units Steam-table water not in Cooling of products • Storing foods while they are being cooled in large containers, for storage such as: Five-gallon (22.7 L) plastic buckets Stockpots Soup-kettle inserts Pans (plastic or metal) that have heights greater than 4 inches (10 cm) • Tightly covered containers of hot foods during initial cooling • Containers of foods being “cooled” while stacked on top of others • Refrigerator temperatures higher than 40°F (4.4°C) • Inadequate number of racks in refrigerators to adequately store shallow pans of foods • Shelf spacing in refrigerators too great to facilitate the storage of the needed number of shallow pans
Food Safety, Sanitation, and Hazard Analysis Critical Control Points Figure 13.4 identifies the components of food hazards analysis by defining the CCPs and the process to be used for each. Figure 13.5 depicts a “decision tree” that can be applied to each step in food preparation where a hazard has been identified. Figure 13.4. Components of Food Hazard Analysis Critical Control Points Process Supplier Certification to safe PMo*, chemical, and HFO* Purchasing standards levels Standard plate count* data proving a stable process Just-in-time delivery, approved source Receive: Food, beverage, check, sort, trim
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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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Excerpt from Annual Food Service De
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Sample Monthly Operating Statement
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Labor Cost Analysis 334 Figure 11.5
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336 Exhibit 11.6. Example of a Mont
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Part Two Operation of the Food Serv
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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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