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

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Food Service Manual for Health Care Institutions 512 Irradiation does not make foods radioactive or change taste or nutritional content. All foods that have been irradiated must be labeled with the international symbol (Figure 16.3) and contain the words “treated by irradiation.” Genetically Modified Foods The FDA regulates genetically modified foods for safety. Genetically modified foods are crop plants used for food by humans and animals that have been modified by a molecular biological process known as recombinant DNA technology. Recombinant DNA technology produces a new combination of genes by splicing in new genes or suppressing or eliminating existing genes. Through this process, the genetic makeup of a food can be modified. These plants have been modified in the laboratory to enhance desired traits such as increased resistance to herbicides, improved nutritional content, reduced spoilage, and improved flavor. More than forty genetically modified products have been approved from fields to store. Some of these products are tomatoes, soybeans, corn, potatoes, cotton, rice, papaya, squash, sugar beet, cantaloupe, canola (rapeseed oil), and flax. Soybeans and corn are the largest crops that have been genetically modified. Currently the FDA has policy guidelines about food product labeling. These guidelines apply to food and food ingredients, including products developed through biotechnology. New foods that contain a new substance or an allergen that is new to that food or that exhibit a different level of certain dietary nutrients or increased toxins are required to be tested before being marketed. If a product is one of the categories approved by the FDA, that food would be labeled with information about the food’s content and characteristics. However, if a peach is a peach— whether produced through conventional breeding techniques or through biotechnology—no special label is required. At present, the FDA does not require genetically modified foods to be labeled; however, it has developed a guiding document for companies that wish to declare genetically enhanced ingredients in their food. A number of alternative proposals are being considered concerning the labeling of foods obtained through biotechnology. Organic Standards The USDA has also developed nutritional “organic standards” for agricultural products. The labeling must be consistent from coast to coast. Supermarkets must also display organic foods separately from nonorganic products. Figure 16.3. International Irradiation Logo
The USDA organic seal appears on foods labeled as follows: • 100 percent organic: products made entirely from organic ingredients • Organic: products containing 95 percent organic ingredients • Made with organic ingredients: products containing 70 percent organic ingredients • Some organic ingredients: products containing less than 70 percent organic ingredients (Dimitri and Greene, 2002) Organically grown foods must not contain synthetic herbicides, insecticides, or fertilizer. Milk must come from cows raised on pastureland free of all chemical compounds. To be considered organically produced, animals and poultry must not have been given growth hormones or antibodies. Labeling Food product sellers provide nutrition labeling. Such labeling contains information on the nutritive content of the food. Food nutritional labeling is used only if a food is fortified, a nutritional claim is made, or the food serves a special dietary purpose. Figure 16.4 shows the standardized information required by law. Finally, in this chapter, considerations pertinent to purchasing equipment—utensils, service ware, dinnerware, and hollowware, for example—are discussed. Upon completing this chapter, food service directors and purchasing agents will be able to communicate freely and collaborate on purchasing decisions that facilitate departmental and organizational goals, profitability, and service delivery. Figure 16.4. Standard Label Information Nutrients listed are for one serving Number of servings per container Labels may show amounts of cholesterol and sodium in 100 grams of food and in a serving NUTRITION INFORMATION (per serving) Serving: 1 cup Servings per container: 2 Calories 110 Protein 1 gram Carbohydrate 25 grams Fat 1 gram Sodium (970 mg/100 gm) 275 milligrams Percentage of U.S. Recommended Daily Allowances (U.S. RDA) Protein Vitamin A Vitamin C Thiamine Riboflavin Niacin Calcium Iron 2 25 25 25 25 25 4 4 Nutrients in metric weight as grams (1 ounce = 28 grams) Percentages of U.S. RDA Product Selection 513
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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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Figure 13.6. HACCPs for Cook-and-Ch
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Page 490 and 491: Food Service Manual for Health Care
Page 528 and 529: Restaurant-Style Health Care Menu f
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Page 549 and 550: Table 16.1. (continued) Meat Descri
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Page 561 and 562: Natural, Processed, and Imitation C
Page 563 and 564: Table 16.4. Common Cheeses Cheese D
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Page 567 and 568: Celery Celery, mainly the Pascal va
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Page 583 and 584: Summary Food service purchasers mus
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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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