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

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Figure 13.6. HACCPs for Cook-and-Chill Procedures 406 Critical Control Points Monitoring Procedures Action if Monitoring Procedure Is Not Met Discard food Return food to supplier Separate raw and cooked foods Documentation of source Approved temperature of food or storage Separation of raw and cooked foods Approved source Raw/cooked separated in storage Refrigerate 41ºF or below Receive ingredients Discard food Observe quantity of food at room temperature Observe time food is held at room temperature Observe hand-washing procedures Observe sanitizing of equipment Wash hands, wash and sanitize equipment Minimize hand contact with products that will not be cooked Prechill all ingredients including vegetables Prepare ingredients Continue cooking until food product reaches proper temperature Ensure food reaches proper internal temperature Cook products containing poultry to 180ºF, pork to 150ºF, and other potentially hazardous foods to 150ºF Cook Discard food Measure temperature during cooling Food depth, food iced Food stirred, food size Food placed in rapid chill refrigerator Food uncovered Rapidly cool from 140ºF to 70ºF in two hours or less and from 70ºF to 41ºF in 4 hours or less; cooling methods may include shallow pans, rapid chill refrigeration, ice bath, or blast freezing Cool Discard food Observe worker Measure food temperature Observe hand washing Avoid direct hand contact; use properly washed and sanitized equipment and utensils; hand washing Combine ingredients Discard food Observe worker Measure food temperature Maintain product temperature at 41ºF or below; minimize time between heating and service Cold hold Ensure food reaches proper temperature Continue cooking until the food product reaches proper temperature Wash hands, wash and sanitize equipment; minimize hand contact with products that will not be cooked; Cook to proper temperature: Beef - 145ºF Poultry - 180ºF Pork - 150ºF Other potentially hazardous foods - 140ºF Rethermalize Check equipment for proper working condition Chill/heat to correct temperatures Ensure food temperatures are maintained for entire period of service Food temperature: Hot - 145ºF or above Cold - 41º or below Serve Note: A hazard may occur at any step of the process. Also, temperature requirements vary from one governmental agency to another.
Figure 13.7. HACCPs for Cook-and-Serve Procedures Critical Control Points Monitoring Procedures Action if Monitoring Procedure Is Not Met Discard food Return food to supplier Separate raw and cooked foods Documentation of source Approved temperature of food or storage Separation of raw and cooked foods Approved source Raw/cooked separated in storage Refrigerate 41ºF or below Receive ingredients Ensure food reaches proper temperature Continue cooking until the food product reaches proper temperature Wash hands, wash and sanitize equipment; minimize hand contact with products that will not be cooked; Cook to proper temperature: Beef - 145ºF to 170ºF Poultry - 180ºF Pork - 160ºF to 170ºF Other potentially hazardous foods - 145ºF Rethermalize Check equipment for proper working condition Chill/heat to correct temperatures Ensure food temperatures are maintained Note time not kept at proper temperature Food temperature: Hot - 145ºF or above Cold - 41ºF or below Serve Note: Temperature requirements vary from one governmental agency to another. 407
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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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352 Exhibit 12.2. Selection of Wast
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354 Exhibit 12.4. Selection of Wast
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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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