Cultural sensitivity in healthcare food service
Allergens in Foodservice
Debunking The Egg Cholesterol Myth
Low Sodium Diet: The New Regular
Controlling Food Waste and Increasing Patient Satisfaction
Dressing up Dysphagia Diets
Hospital Food Around the World
Food Safety: Training Ideas for Staff
DESSERT TROLLEY IN LONG TERM CARE? WHY NOT
Gluten Free and Healthy?
Wheatgrass: Detoxify Like Ironman!
Harold, A Purple Crayon, and Customer Service
Hygiene Is a Go
In health care foodservice, rethermalization of food has become the norm. This practice is omnipresent in large hospitality foodservice such as banqueting, catering, and hotels where large numbers of people need to be fed within a short time frame. Technological improvements over the years now allow foodservice operators to use state of the art equipment that delivers quality outcomes every time. In Healthcare Foodservice there are different demands compared to banqueting and hotel catering but many of the benefits are the same.
The Canadian Medical Association has weighed in on the Canadian Government’s health care reform proposals.
The Allergists voted to scratch it, but the Dermatologists advised not to make any rash moves.
Glove usage has become a controversial and hot topic in the food service industry in the past couple years, glove supporters have tried to make it legislation that it be mandatory for food handlers to wear gloves; this point is argued by Operators seeing the immediate benefits of creating a barrier between the handler’s hands and the prepared food.
In August 2010, the US Publication ‘Foodservice Director’ announced that they had completed there Food Service Director Census for 2009 and that while the total foodservice revenues in hospitals rose on average by 6% compared to 2008, there was a noticable decline in the use of ‘on-demand room service’ style meal delivery