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

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Food Service Manual for Health Care Institutions 450 • Use the protective guards and safety devices supplied for potentially dangerous machines and equipment, such as meat slicers. • Use appropriate tools for opening cartons and other containers. • Follow safe procedures for lifting heavy objects (see Figure 14.5). Figure 14.5. Safe Lifting Procedure Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 1. Approach the load and size it up (weight, size, and shape). Consider your physical ability to handle the load. Step 2. Place your feet close to the object to be lifted, 8 to 12 inches apart for good balance. Step 3. Bend your knees to the degree that is comfortable and get a good handhold. Then, using both leg and back muscles… Step 4. Lift the load straight up, smoothly and evenly, pushing with your legs and knees. Keep the load close to your body. Step 5. Lift the object into carrying position, making no turning or twisting movements until the lift is completed. Step 6. Turn your body with changes of foot position after looking over your path of travel to make sure it is clear. Step 7. Remember that setting the load down is just as important as picking it up. Using leg and back muscles, comfortably lower the load by bending your knees. When the load is securely positioned, release your grip. Source: R. P. Puckett, Dietary Managers Training Program, Division of Continuing Education, University of Florida, 2001.
• Use dry potholders or cloths to handle hot utensils. • Maintain good housekeeping conditions in all work areas by keeping equipment clean and by properly storing equipment and supplies not in use. • Carefully follow the established operating instructions for all tools, equipment, and machines. • Use other personal protective equipment as appropriate. Personal protective equipment may include gloves, gowns, aprons, goggles, face shields, or ventilation devices. Gloves may be disposable nonlatex gloves or heavy-duty utility gloves. The food service director and supervisory personnel are responsible for establishing and maintaining a safe working environment for all food service employees. There are a number of ways in which this can be accomplished: • Perform regular and thorough department inspections. The sample checklist in Exhibit 14.6 can be used as an inspection model. • Appoint a department safety committee. • Analyze every work-related accident and then correct any problems identified. • Take immediate action when employees behave inappropriately (for example, engage in horseplay or in fighting), show evidence of substance abuse, or express poor attitudes toward their work. • Train employees to be safety conscious. • Maintain records of training. • Know what to do after an on-the-job accident. • Be sensitive to employees’ work-related problems and avoid placing undue pressure on them in the workplace. Safety Training and Self-Inspection of Safety-Training Programs The food service director and all food service managers are key people in developing a safetyminded workforce. Safety training begins with a new employee’s first day on the job and is reinforced by leadership style and regularly scheduled training sessions. (Posters and safety reminders are one way to help keep employees alert to safety procedures.) It must be stressed that employees should report any safety hazards immediately to get the problem corrected quickly. The entire department should be periodically inspected for safety compliance in addition to scheduled inspections of equipment by manufacturers’ representatives or by the institution’s maintenance supervisor. Local fire departments can assist in fire-prevention training. Regular safety-training programs should include at least: • Procedures for safely lifting heavy objects • Procedures for handling hazardous materials • Procedures for ensuring fire safety • Procedures for reporting on-the-job accidents • Procedures for disaster and emergency preparedness A system for self-inspection of department safety programs should be conducted at regular intervals. Again, Exhibit 14.6 can be used as a safety evaluation checklist and as a basis for developing a self-inspection program. Employees should participate in developing and enforcing the department’s safety program. Fire Safety and Prevention Safety, Security, and Emergency Preparedness The danger of fire in the food service department is always present. All employees should know and practice the department’s fire-prevention and fire-response procedures, revised 451
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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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