Thermometer CalibrationFoods cooked, stored and held at the proper temperatures do not allow bacteria to grow.  If bacteria do not grow, then people who eat the food will not get food borne illness.  Proper use of a thermometer can help assure that the food prepared in your kitchen is safe…

How to Cool Food ProperlyLimiting the time food spends in the temperature danger zone (41° F to 140° F) is a way in which facilities can prevent food borne illnesses.  Food that will not be used immediately need to be cooled quickly and stored in the refrigerator or freezer.  Slow…

As the holidays approach we like to celebrate by entertaining friends and family, throwing parties, and preparing feasts. From the buffet table to the office party, food moves center stage throughout the holiday season. Food safety is the most important ingredient in preparing food for the holidays. Be sure to…

F 325 Nutritional Status - Advance copy of Guidelines released

The Center for Medicare and Medicaid Services (CMS) has recently released the newly revised nutrition and sanitation regulations and investigative guidelines to surveyors.  Slated to become effective September 1, 2008, the intent of F 325 ( previously…

Nutrition Services for the Healthcare Industry of the Future

The Center for Medicare and Medicaid Services (CMS) has recently released the newly revised nutrition and sanitation regulations and investigative guidelines to surveyors. Slated to become effective September 1, 2008, the intent of F 325 ( previously F…

Salmonella Contamination in Pistachios and Pistachio ProductsSetton Pistachio, the nation's second-largest pistachio processor which sells nuts to Kraft Foods and 35 other wholesalers across the country, has recalled more than 2 million pounds of nuts over fears of possible salmonella contamination.  The Food and Drug Administration (FDA) states California-based Setton…

You Are What You EatThe old adage, though many would like to believe otherwise, is very true… we are what we eat.   One of the main reasons people become overweight or obese is overeating.  And for those who eat out frequently, portion size can be a detriment contributing to…

Restorative Dining Programs can Improve Outcomes, Promote Well-being, Reduce Risk, and Boost Payment

All people involved in the caregiving process must be focused on the purpose of caregiving in the broadest sense to help the resident be as comfortable and functional for as long as possible. Restorative programs…

Proper Feeding TechniquesLong-term care residents should be encouraged to maintain their independence and feed themselves whenever possible. However, there are many reasons why a patient may require feeding assistance.  Physical problems (for example, being unable to hold a fork, tremors that prevent getting spoon to mouth, etc) or cognitive problems…

When In Doubt, Throw It OutAs consultant dietitians, we are asked many questions regarding food spoilage: How long can I keep leftovers in the refrigerator? How long can I keep meat in the freezer? How can I prevent food spoilage? Don’t let spoiled food spoil your business. Read more for…