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

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Food Service Manual for Health Care Institutions 716 basis of volume needs, handling convenience, and product quality level. Bowls are raised or lowered by hand lifts on small-capacity mixers or by power lifts on larger ones. Timed mixing controls with automatic shutoffs are available. Some models have transmissions that allow speed changes while the mixer is in operation. Speed controls range from three to four or more changes in large models. Standard equipment with most mixers includes one bowl (either heavily tinned or stainless steel), one flat beater, and one wire whip. Optional accessories include bowl adapters to accommodate smaller bowl sizes, splash covers, bowl extenders, bowl dollies, and mixer agitators such as dough hooks, pastry knives, and other specialty whips and beaters. To make this equipment even more versatile, mixers are constructed with a hub on the front of the machine. Attachments such as a slicer, dicer, grinder, chopper, strainer, and shredder can be purchased to increase productivity and reduce human labor. When purchasing more than one mixer or kitchen machine, the same hub size should be selected so that attachments are interchangeable. Food Cutters Various types of specialized food cutters and choppers can supplement mixer attachments or perform functions not otherwise possible. High-speed vertical cutter-mixers perform cutting, blending, whipping, mixing, and kneading functions. The capacities of these floor machines range from 25 to 130 quarts. The unit can be mounted on locking casters or permanently installed. Various cutting and mixing blades are available. One model is equipped with an easily removable plastic bowl inserted into the outer metal bowl to facilitate removal of food; the metal bowl also tilts for easy emptying. Bowl covers can be made of solid metal or transparent plastic. Counterbalanced bowl covers interlock with the motor for safety. Because of the extremely high speed of the knife blades, large amounts of food can be prepared in seconds. Vertical cutter-mixers should be located near a hot and cold water supply and convenient floor drain for cleaning. Several other types of food cutters are available to make production jobs more efficient. Careful study of the construction features and the functions that can be performed by each must be undertaken before a selection is made. Capacities vary considerably, so food-processing requirements must be analyzed carefully. Food cutters can be obtained in table or pedestal models. Attachments for grating, dicing, slicing, and shredding also are available for some brands. Good safety features are built into every reputable manufacturer’s models. However, this does not eliminate the need for the continuous training and supervision of personnel. Food Slicers Food slicers are machines designed to slice meats and other foods uniformly. Manual or automatic models come in various sizes, and models are available with gravity or pressure feeds. In gravity-feed machines, the food carriage is slanted, and the weight of the food pushes it against the blade. Most automatic machines have more than one carriage speed and can be operated manually. A dial for adjusting cut thickness is standard on slicers. Optional features include chutes for such foods as celery and carrots that are to be cut crosswise or fences for the carriage that allow placement of two or three rows of similar items for simultaneous slicing. Heavy-duty slicers should be driven by a 1 ⁄2-horsepower motor, and cutting blades should be 12– to 14-inch stainless steel. All machines should have a minimum and maximum slice thickness and be certified by the NSF. The machine’s safety features and ease of operating and cleaning should be checked before a slicer is purchased. Safety features should ensure maximum protection against contact with the knife when the slicer is in use and when the blade is being sharpened. Food slicers should be easy to disassemble for cleaning. Toasters The preferred serving temperature and texture of toast is difficult to achieve in food service departments where the time lapse between preparation and service is considerable. If toast must be made in the production or central assembly area, a rotary toaster capable of producing large
quantities in a short time is preferable. Gas and electric models are available for toasting both bread and buns. An automatic sensing and compensating device is helpful for maintaining desired color during consecutive cycles and voltage fluctuations. Employees must be made aware of preheating and production times to avoid serving cold, dry, or soggy toast. Toast is better made at the point of service using a heavy-duty conventional toaster. Twoslice units, four-slice units, or a combination of these can provide more flexibility and certainly a better product with a little extra labor time. Models are available to accommodate bread and buns of varying thickness. All types of toasters should have good controls and be made of materials that are durable and easy to clean. Baking Equipment A separate baking unit may not be necessary in small facilities or in large operations where most bread and pastry items are purchased ready to serve. However, if any baked goods are produced on-site, some basic equipment is needed, including portable bins, scales, mixers, baker’s table, pan storage, cooling racks, small steam-jacket kettle, dough divider, proofing cabinet, reel ovens, hand sink, preparation sink, and storage space for dry and refrigerated goods and other appropriate small equipment. In addition, cooling racks and equipment for storage of products are needed as well as space to store all the racks when not in use. Whether specialized bakery equipment is needed depends on the type and volume of goods produced. If a great deal of baking is done, the purchase of such labor-saving devices as a dough divider-rounder, electric dough rollers, and sheeters that can handle various types of doughs should be considered. Proofing cabinets are available in various sizes. Units may be manually or automatically controlled to maintain proper temperature, humidity, and air movement around the dough. Ventilation Equipment A good ventilation system is essential for maintaining a clean, comfortable, and safe working environment. Any equipment that produces heat, odor, smoke, steam, or grease-laden vapor should be vented through an overhead hood with a blower (fan) to move air through exhaust ducts that lead to an area outside the food service facility. Fire protection equipment also is essential. Hoods are made in canopy or back-shelf styles. Canopy hoods are either wall mounted or hung from the ceiling over a battery of equipment. They extend only partway over the surface rather than over the entire piece. Careful design and placement of either type are important for convenience and safety as well as operating efficiency. The size of a canopy hood is determined by the overall dimensions of the equipment to be covered and by local health and fire safety code requirements. A 6-inch overhang is adequate. A practical rule of thumb is 2 inches of overhang for each foot of hood clearance. The clearance between the surface of the equipment and the lower edge of the hood must be sufficient for employee safety and yet exhaust air effectively. A minimum of 6 feet 3 inches and a maximum of 7 feet are recommended for the distance between the floor and lower edge of the hood. The back-shelf hood does not require an overhang. It extends the width of the equipment and is about 18 to 22 inches deep, as measured from the back of each piece. Clearance above the work surface varies according to the type of equipment needing ventilation, the hood design, and the exhaust air volume. Because this type of hood is smaller and closer to the cooking equipment, fire hazards may be reduced and maintenance made easier. Both styles of hood are built with a filtering or extracting system to prevent grease deposits and other suspended particles from accumulating and creating fire and health hazards (see Chapter 14). The design and construction of exhaust fans and ducts are extremely important in energy conservation. To maintain a balanced ventilation system, proper air movement is necessary. A continuous supply of makeup air for comfort, cleanliness, and preservation of equipment must replace any that is expelled through the system. However, if makeup air is withdrawn too rapidly, drafts can occur, and energy usage increases. Filters should be cleaned at least once a week because clogged filters reduce airflow and the efficiency of the system. Facility Design and Equipment Selection 717
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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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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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Page 693 and 694: Appendix 19.1 A Culinary Glossary
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Page 697 and 698: Chapter 20 Distribution and Service
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Page 703 and 704: Tray Delivery Because the point of
Page 705 and 706: quality. In recent years, food serv
Page 707 and 708: carrying their filled trays to thei
Page 709 and 710: plate is not used. Place coffee or
Page 711 and 712: minimized. The type of meal service
Page 713 and 714: Standards that should be monitored
Page 715 and 716: Exhibit 20.2. Sensory Assessment fo
Page 717: Herz, M. L. Analysis of Alternative
Page 720 and 721: Food Service Manual for Health Care
Page 763 and 764: Index A ABC method, 603 Absenteeism
Page 765 and 766: CDC (Centers for Disease Control an
Page 767 and 768: Delivery of products, 575-576 Deman
Page 769 and 770: Exit interviews, 239, 240e Exotic v
Page 771 and 772: described, 461; developing, 461-463
Page 773 and 774: Horizontal communication tract, 194
Page 775 and 776: Main-dish salads, 652 Maintenance-m
Page 777 and 778: Nutrient analysis, 296 Nutrition aw
Page 779 and 780: PERT (program evaluation and review
Page 781 and 782: (1993), 4, 203; Federal Employee Po
Page 783 and 784: Standing operational planning. See
Page 785: Waste audit, 349 Waste-handling equ
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