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

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Food Service Manual for Health Care Institutions 596 Dry Storage Maintenance The amount of space required for dry storage depends on the types and amounts of foods needed, the frequency of deliveries, the facility’s policies on inventory size, and the amount of money invested in inventory. These factors vary from one institution to another. Storage areas should be dry and easy to keep free of rodents and insects. Walls and ceilings should be constructed of nonporous materials, and ceilings should be free from water and heating pipes. Any windows should be screened and equipped with an opaque security sash to protect supplies from direct sunlight. Floors, preferably made of quarry tile, terrazzo, or sealed concrete, should be slip resistant. All components—walls, ceilings, shelves, and floors—should be easy to clean. All parts of a storage room should be well lighted so that supplies and labeling are visible and housekeeping can be achieved properly. Light fixtures covered with wire mesh help protect against breakage and shield employees from falling glass should breakage occur. About two or three watts of light per square foot of floor area is recommended, with fixtures centered over the aisles. Ventilation and temperature control are critical to dry storage rooms for retarding deterioration of food supplies. A temperature range of 50°F to 70°F (10°C to 21°C) is recommended. A thermometer placed in a highly visible location (for example, at the entrance) is essential. Fans or other specially designed systems should provide ventilation. To promote security, it is preferable to have only one entrance to the storage area so that deliveries and supplies can be monitored. Access should be limited to employees responsible for inventory control and receiving. Secure locks should be installed on all doors, and keys should be carefully safeguarded (for example, by a key sign-out system). A door width of at least 42 inches allows easy movement of supplies into and out of the area. Miscellaneous supplies and broken (open) case lots can be stored on adjustable metal shelves installed at least 2 inches from the walls. Specific guidelines for shelving and spacing between shelves are discussed in Chapter 21. The aisles between shelves and platforms should be wide enough to accommodate mobile equipment. Metal or plastic containers with tight-fitting covers should be used for storing dry foods such as cereals, cereal products, flour, sugar, and broken lots of bulk foods. Containers, which should be legibly and accurately labeled, can be placed on dollies for ease of movement from one place to another. Foods packed in glass should not be exposed to direct sunlight or any other strong light. When possible, purchase and store products in plastic containers rather than glass. Toxic materials used for cleaning and sanitation should be clearly labeled and kept in a locked storage area away from food supplies. Empty food containers must never be used for storing broken lots of toxic materials, nor must empty cleaning and sanitation containers be used to store food. Food should be stored only in food-grade containers. A worktable should be provided near the entrance of the storeroom for unpacking supplies, putting up small orders of bulk products, and assembling orders. Large and small scoops should be on hand for each food container in use, such as bins for flour, sugar, cereal, and so forth. Scales need to be accessible for weighing small and large quantities of food. Several types of mobile equipment, such as platform dollies and shelf trucks, may be needed for delivering supplies to the various work areas. Hand-washing facilities are essential and should be located near the storeroom entrance. A regular cleaning schedule should be developed and a staff member or crew assigned to the tasks of cleaning the floor, walls, ceiling, light fixtures, shelves, and equipment in the storeroom. Routinely, the food service director or a supervisor should inspect the area. Any violations of sanitation standards and facility policies should be corrected immediately. Fireproof refuse containers that are located in conformance with local public health laws should be emptied at least daily. Leaking or bulging cans of food and spoiled foods must be
disposed of promptly. The storeroom should be treated regularly for the control of rodents and insects. Further information on safe and sanitary preservation of food and supplies in dry storage areas is available from local and state public health departments. Stock should be systematically arranged, and inventory records should follow the same system to save time when stock is issued or inventoried. New stock should be placed behind like items so that the older stock will be issued first, again using the FIFO method. As mentioned, each item should be marked or stamped with its date of delivery and unit cost as it is placed on the shelf. The cost can thus be noted on the inventory sheets as the actual count is taken in the physical inventory. This method permits rapid computation of the cash value of inventory on hand. Price marking also is an effective way of familiarizing production personnel with the cost of foods. Quantity lots of bagged items, such as flour and sugar, should be cross-stacked on slatted platforms or racks raised high enough above the floor to permit air circulation. Bulk cereals, rice, grits, cornmeal, dried vegetables, and dry milk should be refrigerated if the storeroom temperature cannot be maintained below 70°F. When cases of canned foods are stacked, their labels should be exposed for easy identification. Cartons of foods packed in glass jars should be kept closed because light tends to change the color and flavor of some foods. Dried fruits can be stored satisfactorily for a limited time in their original boxes if the storeroom temperature can be kept below 70°F and the humidity below 55 percent. If refrigerated space is available, storing dried fruits at lower temperatures will retard mold growth. Spices should be stored away from heat. They should be checked regularly for pest infestation. Bananas should be kept in the dry storage area or at a temperature of 60°F to 65°F (15°C to 18°C). To prevent bruising, they should be left in the delivery boxes. Because a temperature of 58°F (14°C) or below darkens the flesh of bananas, they should not be refrigerated. Unripened fruit and vegetables should be placed in dry storage until they become edible (unripe melons, peaches, pears, pineapples, plums, avocados, and tomatoes ripen at 65°F to 70°F [18°C to 21°C]; colder temperatures, however, can damage these products so that they will not ripen). Potatoes should be stored away from light, if possible, in a dry, well-ventilated room at a temperature of 40°F to 55°F (4°C to 14°C). If peeled potatoes are purchased, they should be refrigerated and held no longer than the number of days suggested by the processor. Sweet potatoes and winter squash keep best in a well-ventilated room at a temperature of 50°F to 60°F (10°C to 15°C). Sweet potatoes spoil more quickly under refrigeration than in dry storage. Onions keep best in dry storage at a temperature of 40°F to 60°F (4°C to 15°C). It is important to avoid indiscriminate overbuying because food quality can deteriorate even under the most ideal storage conditions. Products should be stored 6 to 10 inches above the floor, 2 inches from the wall, and 18 inches from overhead sprinklers. Low-Temperature Storage Maintenance To preserve their nutritional value and appeal, perishable foods should be placed in refrigerated or frozen storage immediately after delivery and kept there until they are to be used. The type and amount of low-temperature storage space required varies with the facility’s menu and purchasing policies. Some food service operations are fortunate to have separate refrigerated units for meats and poultry, fish and shellfish, dairy products, and vegetables and fruit, with separate freezers for ice cream and other frozen foods. Separate facilities are desirable because each kind of food has its own ideal storage temperature. However, satisfactory storage conditions can be maintained with fewer units following these temperature guidelines: • Fruit and vegetables (except those requiring dry storage): 40°F to 45°F (4°C to 7°C) • Dairy products, eggs, meats, poultry, fish, and shellfish: 32°F to 40°F (0°C to 4°C) • Frozen foods: –10°F to 0°F (–23°C to –10°C) Receiving, Storage, and Inventory Control 597
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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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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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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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