7 Institutional Food Services

continued on next slide Learning Objectives After this lecture, you should be able to complete the following Learning Objectives: 7.1 - Define commonly used terms, abbreviations, and acronyms. 7.2 - Describe how food operations are handled in the health care industry. continued on next slide

continued on next slide Learning Objectives After this lecture, you should be able to complete the following Learning Objectives: 7.3 - Discuss the importance of food safety. 7.4 - Identify ways to prevent foodborne illness. continued on next slide

continued on next slide Learning Objectives After this lecture, you should be able to complete the following Learning Objectives: 7.5 - Review policies and procedures related to food hazards. 7.6 - Promote healthy eating. continued on next slide

Learning Objectives After this lecture, you should be able to complete the following Learning Objectives: 7.7 - Consider the impact of incorporating medical nutrition therapy into patient care services. 7.8 - Recognize the opportunity for food service to become a revenue-producing department.

7.1 - Define commonly used terms, abbreviations, and acronyms. Key Terms 7.1 - Define commonly used terms, abbreviations, and acronyms.

continued on next slide Key Terms foodborne foodborne illness food preparation area food safety continued on next slide

Key Terms microorganism outsourcing pathogen self-operation

Introduction

Food Service When patients stay at your facility overnight, you need to feed them As the administrator, you need to be aware of what is going on in the kitchen

In-House or Outsource 7.2 - Describe how food operations are handled in the health care industry.

Ways to Provide Food Self-operation Outsourcing Food service activities are managed and performed by employees of the facility Outsourcing Facility contracts with a company that specializes in supplying all food activities

7.3 - Discuss the importance of food safety.

Food Safety Responsibility, and obligation, to ensure that all edible substances cannot cause harm

Legal Requirements FDA and CDC publish the "Food Code" State and local governments often adopt this guidance All those involved with preparing, serving, and storing food have a legal obligation to ensure food will not cause harm

Potential Hazards Involving Food 7.4 - Identify ways to prevent foodborne illness.

continued on next slide Food Safety Manager All employees must wash their hands properly and maintain good personal hygiene Foods must be received from approved sources Foods must be kept at required temperatures Foods must be protected from contamination continued on next slide

continued on next slide Food Safety Manager Potentially hazardous foods must be cooked and cooled properly Multi-use equipment and utensils must be cleaned and sanitized before and after each use All measures to prevent cross-contamination of ready-to-eat foods must be implemented continued on next slide

Food Safety Manager All employees must receive proper training in food safety as relevant to their job descriptions

HACCP Hazard Analysis and Critical Control Point (HACCP) Critical Control Points Implementation and Monitoring Verification and Documentation

7.5 - Review policies and procedures related to food hazards.

continued on next slide Foodborne Hazards Biological Physical Chemical continued on next slide

Foodborne Hazards Biological Pathogens [bacteria and viruses] Parasites can be transmitted through edibles Fungi [molds and yeasts] Naturally occurring poisons

continued on next slide Biologicals Foodborne viruses Hepatitis A Rotaviruses Norwalk virus Norwalk-like viruses Small round structured viruses (SRSVs) continued on next slide

Biologicals Foodborne viruses Foodborne parasites Roundworms Flatworms Protozoa

Foods Most Commonly Associated with Foodborne Illness Raw foods of animal origin Filter-feeding shellfish Bulk raw milk, pooled raw eggs, and ground beef Fruits and vegetables consumed raw

continued on next slide Foodborne Hazards Physical Environmental hazards that can get into food Dust and dirt from the air, rubbish, or equipment Broken glass, string, staples, fingernails, buttons, hair, bandages, bolts, or screws continued on next slide

Foodborne Hazards Chemical Pesticides Cleaning procedures Dissolved metals from metal containers

Promoting Healthy Eating 7.6 - Promote healthy eating.

Healthy Eating Initiatives Health care facilities have a role in guiding employees and patients to staying well-nourished and healthy Support fight against chronic diseases such as obesity, hypertension, and diabetes Recognize and educate about the link between food and nutrition

Nutrition Therapy 7.7 - Consider the impact of incorporating medical nutrition therapy into patient care services.

Nutrition Therapy Medical Nutrition Therapy (MNT) Aimed at managing symptoms of heart failure Maintaining optimal nutritional status

Healthy Eating Initiatives Managing the menus More fresh vegetables and fruits, a greater variety of salads, with more fish, poultry, and meat choices Good taste is challenged by dietary restrictions, religious or cultural food requirements

Food Service is Business 7.8 - Recognize the opportunity for food service to become a revenue-producing department.

Food Cost Calculations Food components Food additives Labor Equipment

Food Costs Food cost % = Total Cost of Food Total Sales

Expense or Revenue Restaurant and room service models are increasing the value of health care food service to the organization's bottom line Room service model can be expanded to serve staff and visitors providing additional revenue

continued on next slide Summary Inpatient and resident health care facilities are obligated to provide food for their patients. As the administrator, you must be aware of what is going on in the kitchen, ensure food safety procedures are followed, and everything possible is done to prevent foodborne illness and hazards. continued on next slide

Summary The facility must educate patients, visitors, and staff by promoting healthy eating.