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

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Food Service Manual for Health Care Institutions 522 Fish may be sold by different names in different parts of the country. For example, bass has many names: The Pacific bass may be called rockfish, sea bass, or striped bass; the Atlantic variety may be called striped bass, sea white bass, or common bass. Seafood may also be known as saltwater fish (cod, flounder, tuna, salmon, sole), freshwater fish (trout and catfish), molluscs (mussels, clams, oysters, scallops), or crustaceans (crabs, lobsters, shrimp). Some fish may be common to a particular area but are frozen and shipped to other areas of the country for consumption. Some of these include • Redfish: common to the South Atlantic and the Gulf of Mexico • Halibut: common to both the Pacific and the Atlantic • Mullett: common to the South Atlantic and the Gulf of Mexico • Northern pike: common to Canadian lakes • Pompano: common to the South Atlantic and the Gulf of Mexico • Salmon: common to the North Pacific • Scrod: common to the North Atlantic • Whitefish: common to the Great Lakes Inspection for sanitary conditions and wholesomeness—which is required for meat, poultry, and egg products—is not as widely applied to seafood. The FDA and U.S. Public Health Service Food Code states that “fish that are received for sale or service shall be commercially and legally caught or harvested and approved for sale or service.” The Seafood Quality and Inspection Division of the National Marine Fisheries Service, USDC, conducts a voluntary seafood inspection program on a fee-for-service basis for processors and other interested parties. Contract plant inspection means that the processing plant, equipment, and food handlers have met all required sanitation standards. In addition, a federal inspector has examined samples of the product and found it to be safe, wholesome, and properly labeled. Most seafood plants have implemented the hazard analysis critical control point system to ensure the safety of seafood. Seafood packed under federal inspection bears a statement of inspection on the label or the “Packed Under Federal Inspection” (PUFI) mark (see Figure 16.5). Product grading, which is voluntary, is an additional guarantee to consumers that the product meets a certain level of quality. Graded products may bear the appropriate grade mark: USDC grade A, B, or C. The grade stamp signifies that the product meets the following criteria: • The product is clean, safe, and wholesome. • The specified quality standard as indicated by grade designation has been achieved. • The condition of the establishment in which the fish was processed was acceptable as required by food control authorities. • The product was processed under supervision of federal food inspectors and was packed under sanitary conditions. • The common or usual name is accurately reflected on the label. The grading service is used primarily by large processors and only rarely by small ones. However, fresh and frozen products of excellent quality can be obtained from uninspected sources when the vendors are reputable and are known to follow adequate sanitary standards. Fresh Fish High-quality fresh fish has firm, elastic flesh with a smooth, slippery slime and shiny surface. The eyes should be bulging and clear, the gills should be pink to bright red, and there should be no strong “fishy” odor. As fish deteriorates, the slime becomes more viscous (sticky) and grainy, the odor changes from smelling like seaweed to smelling like ammonia, and the flesh softens. Because fresh fish deteriorates rapidly, great care must be taken in handling it during
harvesting and processing. This task becomes more difficult when markets are far from the source. For this reason, a large percentage of fish on the market is sold frozen. Frozen Fish Frozen fish, if properly processed, packaged, and stored, shows no sign of freezer burn. Packages are free from dripping and ice. IQF fillets and steaks are best to purchase (except for breaded fish products). The fish should have little or no odor. If handled properly, frozen fish will remain in good condition for relatively long periods. If the fish is purchased as a ready-tocook breaded product, the ratio of fish to breading should be checked to ensure that the department is getting its money’s worth of fish. Shellfish Shellfish is marketed live or cooked whole in the shell, headless, or shucked. The meat can be purchased fresh or frozen, cooked or raw, plain or breaded, and canned. Shellfish purchased live in the shell must be kept alive until cooked. Buyers of fresh shellfish should be well acquainted with their source of supply and should check to make sure that the products have been harvested from uncontaminated waters. A high proportion of shellfish is marketed frozen, and the quality characteristics of frozen shellfish are the same as those described for other frozen fish. Market Forms of Fish and Shellfish Fresh and frozen fish are available in several forms, some of which are as follows: • Whole or round: just as it comes from water; sometimes scales are removed • Whole and dressed: scales, entrails, and usually the head, tail, and fins are removed • Dressed: scales, head, tails, fins, and entrails removed • Steaks: cross-sectional slices are cut from large dressed fish with the skin off, usually 5 ⁄8- to 3 ⁄4-inch thick; must specify portion size • Fillets: the sides of fish are cut lengthwise, away from the bone; fillets are practically boneless and come with or without skin • Drawn: eviscerated through a small opening but not split; gills and scales may be removed, but head and tail still on • Butterfly fillet: both sides of the fillet connect at the top • Portions and sticks: large, solid, frozen blocks of boneless fish are machine cut. Pieces are dipped in batter or breading and may or may not be partially cooked. The designation precooked means that only the batter or breading is cooked and that the fish is raw. Fillets are available in many shapes and sizes and are ready to cook as purchased. Currently, many other seafood products are processed and sold in convenience form, either frozen or in a freeze-dried state. Frozen fish fillets or portions may be filled with stuffing, sauce, or nuts. Shrimp and crab are available freeze-dried, which helps reduce the amount of labor involved in preparation. Both products can be stored for long periods because they are cooked and cleaned before being frozen, freeze-dried, or canned. Reconstitution in water takes little time, the flavor and color are good, and the cost may be less than that of the fresh product at certain times of the year. Specifications for Fish and Shellfish When developing specifications for fresh or frozen fish and shellfish, the following information should be included: Product Selection 523
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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 500 and 501: Food Service Manual for Health Care
Page 528 and 529: Restaurant-Style Health Care Menu f
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Page 563 and 564: Table 16.4. Common Cheeses Cheese D
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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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