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

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Food Service Manual for Health Care Institutions 410 Exhibit 13.2. HACCP Documentation Items to be Initialed by Shift Leader Date Critical Control Point (CCP)/Control Point (CP) Employee Behavior CCPs Proper hand washing III employees not working Proper uniform Hair covered Processing CCPs Equipment and utensils sanitized Avoid direct contact with hands Production CCPs Use appropriate cutting board for raw and cooked products Food cooked to proper temperature Avoid cross-contamination Hot Holding CCPs Avoid mixing leftovers with new Discard unused cooked product Food protected from contamination Transporting CCPs Food protected from contamination Step 6: Establish procedure to verify that the HACCP system is working First, the critical limits that have been established for the CCPs should be verified that they will prevent, eliminate, or reduce hazards to an acceptable level. Second, the overall effectiveness of the HACCP plan should be verified. Setting up a record-keeping system is essential to providing documentation that proves that HACCP is being used. Food service professionals may consider the record-keeping phase burdensome, but not keeping records is the same as not having an HACCP program. Records need to be reviewed (some daily) to make sure that the controls are effective, the correct data are collected, and the employees are completing their duties. When the records are reviewed on a daily basis, problems can be immediately identified, investigation made, and corrective action taken. All records should be filed, and any action taken should be documented. Record keeping makes the HACCP system work. The sophistication depends on each individual operation, but the simplest form of record keeping is the best. Essential records to maintain are as follows: • Clearly identify CCPs and critical points • Inspection sheets • Flowcharts Initial
Food Safety, Sanitation, and Hazard Analysis Critical Control Points • CCP monitoring and recording procedures • Review of deviation and their resolutions, including the disposition of food • Implementation strategy • Visual inspection to determine if CCPs are under control • A list of teams and responsibilities, training, and competency • Description of product and intended use • The monitoring of temperatures on all equipment and deficiencies corrected • Random sample collection and analysis • Periodic monitoring of room temperature and humidity (a kitchen that is too hot will promote the use of fans that can stir up microorganisms) • The monitoring of temperature throughout the food storage, preparation, and service cycle • Monitoring requirements for finished product and distribution • All data on equipment repairs • The monitoring of the frequency of pest control and the use of all chemicals (material safety data sheets must be made available, and personnel must know the hazards of chemicals and be well trained in their use) • Flowcharts (include as part of the procedure manuals) • Records Flowcharts from receiving to consumption CCPs for each step as appropriate Hazards associated with each CCP and the preventive measures Critical limits Monitoring system Corrective action plans for deviation from critical limits Record-keeping procedures Procedures for verification for HACCP system It is suggested that all records be kept for a minimum of six months. These records can be reviewed by inspectors or surveyors. The documentation allows for validation of the HACCP plan development, changes in processes, changes in equipment, changes in food supply problems that occur, and any new information. An example of the HACCP plan documentation for the cooling step is provided in Figure 13.9. Figure 13.9. HACCP Cooling Plan Documentation Process Step Cooling CCP Critical Point # XXX Criteria or critical limit Cool food rapidly in small quantities to 41°F (5°C) cool for 2 hours to 70°F (21°C) plus 4 hours to 41°F Establish monitoring Department personnel break down food into small quantities and monitor cooling process Corrective or preventive action Modify cooling procedures or discard HACCP records Blast chiller cooling log HACCP system verification Safety audit by shift leader 411
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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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