We all do our best to serve our meals to patients at the correct temperature – hot food hot and cold food cold. It is a huge challenge which can often be overcome by using a state of the art meal delivery system that provides active temperature maintenance.
Monthly Archives: October 2010
Absenteeism is not a unique problem to food service operations, however is usually present. This is due to increased presence of the union environments and changing economic times. People, even in a “recession” seem to have choices, rights and more options than before. With these in mind, Absenteeism has become not only an issue, but a cause of lower production, decreased quality of work and increased costs of labor. In this article we will discuss some common causes of absenteeism and how to handle it.
In long term care settings and rehabilitation hospitals and even in other institutional settings that provided extended care, the creation of a foodservice committee made up residents, family, and staff is critical to the success of a dietary functional program.
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.
There are many special considerations when it comes to feeding residents within a long term care facility. These residents were once able to feed themselves and have now lost that ability, yet another piece of their independence has been taken away.