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

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Food Service Manual for Health Care Institutions 432 U.S. Department of Agriculture, Food Safety and Inspection Service. Use a Food Thermometer. Washington, D.C.: Food Safety and Inspection Service, U.S. Department of Agriculture, 2000. U.S. Department of Agriculture, Food Safety and Inspection Service. The Food Safety Educator. Vol. 7(2). Washington, D.C.: Food Safety and Inspection Service, U.S. Department of Agriculture, 2002. [http://www.fsis.usda.gov/oa/educator/educator.htm]. Accessed Jan. 2003. U.S. Department of Commerce, National Technical Information Services (5285 Port Royal Road, Springville, VA 22161) Report 2002100189. [http://www.cfsan.fda.gov/~dms/fc01-int.html]. U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition. Food Code 2001. Springville, Va.: U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition. The “Bad Bug Book”: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook. [http://www.cfsan.fda.gov/~mow/intro.html]. Accessed Jan. 2003.
Chapter 14 Safety, Security, and Emergency Preparedness A primary responsibility of health care food service professionals is to help ensure the maintenance of safe working conditions, equipment, and practices that promote a safety mind-set among employees, staff, and vendors. The most effective way this is accomplished is through a department safety plan that complements and reinforces the larger facility’s safety efforts while ensuring compliance with all federal, state, and municipal codes and standards for occupational safety and health. A critical part of safety is the security measures that help protect food, supplies, equipment, employees, and customers. This occurs on two levels—internally and externally. Internal security in food service has to do with instituting policies, procedures, and controls that ensure against jeopardizing employees, customers, food, equipment, and inventory whereas external security has to do with guarding against threats from outside the department. These include theft by visiting relatives, nondepartment personnel, and even delivery and catering personnel. Of course, no safety program would be complete without provisions for disaster or emergency planning. Floods, earthquakes, power outages or reductions, massive accidents (plane crashes, for example), and bioterrorist acts using nuclear, biological, or chemical agents can pose a threat to food service operations. This chapter addresses these three areas—safety, security, and disaster or emergency planning—as they relate specifically to food service operations. The chapter examines safe working conditions including ergonomics, Occupational Safety and Health Administration (OSHA) requirements, employees’ right to know with regard to hazardous chemicals in the workplace, self-inspection of safety training programs, fire safety, and first aid. Techniques for internal and external security are presented, along with a summary of key areas of security concerns for a food service operation. The chapter closes with pointers for designing and implementing a disaster planning program. Because some events are beyond a facility’s control, the chapter discusses measures to be taken in the event of flood, earthquake, power outage or reduction, and massive casualties (for example, from plane crashes, damaging weather, or civil unrest). Throughout all such contingencies, the food service director’s role and responsibilities are clearly delineated. 433
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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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