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

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Food Service Manual for Health Care Institutions 514 Meat and Meat Products Meat is the most costly component of the daily menu, but it also is one of the most important sources of protein in the diet and must be selected carefully for use in the food service department. Both wholesomeness and quality of meat products must be considered, keeping in mind that various cuts are marketed in different-quality grades. The cut and grade of meat selection should be based on the meat’s intended use. Purchasers must be familiar with meat inspection variables, grades of meat, market forms of meat, meat specifications, and processed meats. Meat Inspection Meat products sold in interstate commerce must be inspected for wholesomeness and stamped for approval. Figure 16.5 illustrates the federal stamps that are affixed to carcasses of meat, on the label of processed meat, or on a meat product if the product has met specific standards. Each label designates that the product has been examined for disease and that any unwholesome part has been removed and destroyed, that the meat has been handled and prepared in a sanitary manner in a processing plant that meets federal sanitation standards, and that no harmful substances have been added to the meat. The combined letter and numeric designation in certain inspection stamps identifies the plant at which the meat was processed and inspected. Products purchased from processing plants within a certain state must meet minimum state sanitation criteria. The criteria and inspection program vary significantly from state to state and may not always be reliable. With the increased concern regarding the safety of meat, purchasing agents should carefully consider the risk and liability implications of purchasing meat that has not met federal standards. For purchases made locally, it is advisable to tour the plant and obtain a copy of the standards. The stamp or seal kosher (“fit to eat”) refers to the ritualistic manner in which meat was slaughtered and butchered by a sochet (a religious slaughterer) according to Orthodox Jewish dietary law. The symbol does not guarantee the wholesomeness or quality of the meat but indicates approval by the Union of Orthodox Jewish Congregations that the meat has met the standards of kosher and kashrut (“kosher-ness”). There is confusion concerning the certifying agencies such as VHM, Chaf K, Kehilloh, Star K, and others. Many rabbis use their own symbol or just a plain K to designate a product’s kosher status. The most common kosher agencies in the world include O/U, O/K, Star K, and Kof-K. Meat Grades The USDA has an established voluntary system for grading the quality of products. There are two types of grade: yield grade and quality grade. All operations use quality grade when selecting meat because it is a measure of the palatability—that is, the eating quality—of the product. Operations that purchase wholesale or primal cuts need to know the desired quality and yield grades. Quality grades are based on the following criteria: • Shape or conformation of the carcass • Class (kind) of animal • Sex of animal • Amount of exterior fat (finish) • Amount of intermuscular fat (marbling) • Firmness of lean and fat Yield grades are based on the amount of external fat, internal fat, size of the rib-eye area, and carcass weight. These are used only at the wholesale level. Quality grade refers to palatability or the overall taste appeal, tenderness, juiciness, and flavor of cooked meat. It is based on two factors, the amount of marble in the meat and the age of the animal.
Figure 16.5. Grade Stamps and Inspection Marks Used for Meat, Poultry, Eggs, and Seafood Federal grade stamp for meat Federal inspection stamp for seafood USDA poultry inspection mark USDA poultry grade mark USDA shell egg grade mark USDA egg products inspection mark Each general type of meat (described in the following subsections), poultry, and eggs is graded according to a specific set of requirements. After the grading process, the external surface of the meat carcass is marked with a shield indicating the federal grade (Figure 16.5). Product Selection 515
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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 492 and 493: Food Service Manual for Health Care
Page 528 and 529: Restaurant-Style Health Care Menu f
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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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