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

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Food Service Manual for Health Care Institutions 730 • Pertinent information related to the equipment purchased is recorded on a permanent record card or sheet, as shown in Exhibit 21.1. When this record is complete, accurate, and upto-date, it will prove invaluable in ordering new parts, having repairs made, checking warranties, making the decision to replace the equipment, and performing equipment inventories. • The instruction manual on the operation and care of the equipment is studied thoroughly. • Written operating instructions are developed for the employees who will be using the equipment. The instructions should be simple and easy to understand. Instructions for cleaning the equipment and the supplies to be used should also be included. After employees are trained, these instructions should be posted near the equipment for easy reference (Exhibit 21.2). Exhibit 21.1. Equipment Record Card Name of equipment:________________________________________________________________ Name, address, and telephone number of manufacturer: _________________________________ __________________________________________________________________________________ Date of purchase: __________________________________________________________________ Price: ___________________________________________ Model No.: ______________________________________ Serial No.: _______________________________________ Warranty (what parts): ______________________________________________________________ Length of time of free service: ______________________ Preventive maintenance necessary to keep equipment in good running order: _______________ Repairs: ____________________________________ Repairs: ___________________________ Date: ______________________________________ Date: _____________________________ Cost: ______________________________________ Cost: _____________________________ Keep an extra copy of the operator’s manual and parts list number on file. Exhibit 21.2. Equipment Cleaning Record XYZ Hospital Food and Nutrition Service Name of equipment: ________________________________________________________________ Location in department: _____________________________________________________________ Who is authorized to use: ____________________________________________________________ ___________________________________________________________________________________ Operating instructions: Safety precautions: Cleaning Procedure Daily ______________________________________________________________________________ Weekly ____________________________________________________________________________ (Include after each use)
• A maintenance and inspection schedule is developed. Instructions should be explicit and complete and should include diagrams that indicate the location of key points or parts. The schedule should also indicate what, when, and how activities are to be performed. • The employees responsible for performing maintenance tasks are trained. It is important that the employees understand the instructions and time schedules. • A follow-up method of inspection is developed. A master check-off sheet that lists the equipment, the activities to be performed, and the employees responsible is useful. However, other types of systems also work well. The key is to devise a system that works best for the institution (Exhibit 21.3). • Review records periodically and take action before a malfunction occurs. If service is required too frequently for any piece of equipment, the records should be checked. Repair costs may far exceed replacement costs in the long run. Accurate records provide management with data that can be presented to administrators in requesting new equipment. • File manuals and other information received from the manufacturer in a location convenient to the food service director and engineering department personnel. Such materials should be part of the permanent equipment file for the life of the equipment. If the engineering department is in charge of routine inspection and care, an up-to-date file may also be located in that department. Files should be reviewed periodically and outdated materials discarded. Preventive maintenance circumvents the effects of equipment breakdowns, and employees trained properly in the operation and care of equipment can be a valuable asset to management in this respect. The malfunctioning of equipment not only can damage product quality, it also is frustrating and possibly unsafe for employees. After training, many employees can practice preventive maintenance on the equipment they use (Exhibit 21.4). All employees should learn to report suspected malfunctions, unusual noises, and any other problems with equipment to the food service director. In many health care institutions, maintenance department personnel are trained in routine inspection, care, and minor repairs. Large institutions may have a staff member who is specially trained to perform these duties. Enhanced diagnostics permit operators to more easily locate the source of equipment problems and begin repairs. Having skilled personnel within the organization helps equipment repair times. However, additional salaries are involved, and money and storage space may be tied up in an inventory of spare parts. Alternative methods for equipment maintenance and repair are contract service agreements with the equipment manufacturer or vendor or informal agreements with a local repair service. Whatever the arrangement, it is important that factory-trained repair people and spare parts be available within a reasonable distance of the food service operation to eliminate lengthy delays in equipment repair. The cost, convenience, and delay time for each service should be evaluated before a maintenance decision is made. Exhibit 21.3. Equipment Management Inventory Equipment Acquisition Identification Frequency Name Date Number Location Classification Safety of Repairs Note: E indicates electrical; S, steam; and G, gas. E S G By whom Cost Facility Design and Equipment Selection 731
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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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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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