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

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Food Service Manual for Health Care Institutions 422 • To prevent cross-contamination, kitchenware and food preparation areas are washed, rinsed, and sanitized after every use and after any interruption of operations during which contamination could occur. Manufacturers’ instructions are followed for the cleaning of all equipment. • The food-contact surfaces of grills, griddles, and similar cooking equipment and the cavities and door seals of microwave ovens are cleaned at least once a day. Deep-fat cooking equipment and filtering systems need not be cleaned daily. Surfaces that do not come into contact with food should be cleaned as often as necessary to keep the equipment free from accumulations of dust, dirt, food particles, and other debris. • A ready supply of hot water (120°F to 140°F [49°C to 60°C]) is always available, and the temperature of the hot water meets the minimum requirements of state and local codes. • Adequate lighting (at least 20 foot-candles) is provided for all food preparation areas and at equipment and utensil-washing stations. All lighting fixtures located over, by, or within food storage, preparation, service, and display areas are equipped with protective shields that keep broken glass from falling into food. Areas where equipment and utensils are washed and stored are also protected from glass falling from broken light bulbs. • Effective rodent, pest, and insect control is carried out routinely. Openings to the outdoors are protected by tight-fitting and self-closing doors, tightly closed windows, and adequate screening or controlled air currents or by other means. • An adequate number of insect-proof, rodent-proof, and fireproof containers for garbage and refuse disposal are available, kept covered, and cleaned frequently. (Disposal of such materials should be in accord with local ordinances.) It is the food service manager’s responsibility to see that all equipment is clean, that all employees wash their hands, and that good housekeeping methods are rigidly followed. The food consumed by customers must be safe. Employees must be taught to clean as they go, to keep everything in its place, and to put away all supplies before leaving duty. Good work habits should be taught. Cleaning schedules should be posted and include what is to be cleaned, who is to do the cleaning, when the cleaning is to be done (frequency), and how the cleaning is to be done (for example, using cleanser and its proportions or sanitizer and its proportions). Every employee should have some cleaning responsibility. Inspections by the director and the supervisor should be made periodically using an inspection check sheet. Figure 13.11 is a proposed schedule for cleaning equipment. The results of inspections should be posted and areas that need attention should have follow-through. Using Cleaning Compound The food service department uses cleaning and sanitizing compounds. Detergents are most often used for cleaning. A detergent is a cleaning agent, solvent, or any other substance that will remove foreign material from surfaces. Detergents are designed to loosen grease and oil, deposits of minerals, protein-based stains caused by eggs or meat, and dirt that has been baked onto contact surfaces. The amount of detergent to use must be carefully measured according to the manufacturer’s instructions. Synthetic detergents are used in water to break down the dirt. All detergents contain agents called surfactants that dissolve in water and spread by means of suds. Detergents are usually inexpensive. They are the most cost-effective, all-purpose cleaning products. When rinsed properly, they do not leave a soapy residue, work well with chemical sanitizers, and are safe to use to clean food contact areas. The food service department uses three general types of cleaning compounds: acidic, alkaline, and neutral. It is important to use the correct cleaning compound to avoid harming food preparation surfaces or equipment being cleaned. The following recommendations should be considered:
Figure 13.11. Schedule for Cleaning of Equipment Weekly Clean sides of oven Refrigerators Clean drawers in tables Legs and undershelves of all tables Can-washing room 1. Remove and clean filters of hood over stove 2. Thoroughly clean ovens inside and outside 3. Thoroughly clean ranges inside and out, jets of burners, etc. 4. Defrost and clean freezers and refrigerators 5. Thoroughly clean coffee urn—remove and clean gauges 6. Ice machine 7. Thoroughly clean dish machine using a sanitizer 8. Clean vents in refrigerators Daily 1. Ranges and stoves washed 2. Can opener 3. Coffee urns 4. Coffee and tea dispensers 5. Garbage cans emptied after each meal and washed 6. Garbage disposals after each meal 7. Floors in kitchen and dining room after each meal 8. Clean outside of steam kettles 9. Refrigerators and freezers wiped and washed 10. Ovens wiped out and washed 11. Stainless-steel shelves, counters, and tables 12. Steam food warmers 13. Dining tables, chairs, stools, and counter after each meal 14. Food carts after each meal 15. Dish machine after each meal 16. Cart-washing area 17. Sweep and mop storeroom Monthly Ice cream cabinet Ice-making machines Walls Floor—clean completely, scrubbing, etc. Janitor’s closet—clean completely Flush out floor drains After Each Meal 1. Cutting boards 2. Drain boards 3. Potato peeler 4. Food chopper 5. Meat and food slicer 6. Steam jacketed kettle 7. Griddle 8. Broiler 9. Steamer 10. Food mixer, small and large 11. Toaster 12. Deep-fat fryers (filter grease) 13. Food grinders 423
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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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