Procedure for Holding Food Safely during Meal ServiceAll potentially hazardous foods, especially those items that are cooked and held for service, need to be maintained in order to prevent the growth of bacteria.  It is important to remember that microorganisms can grow at temperatures between 41oF and 135oF, so to…

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…

As our residents age, they experience changes in their physical and mental abilities which may require alterations in the consistency of their diet. Dysphagia affects anywhere from 35 to 60 percent of elderly people living in long term care facilities. It is important as health care providers to ensure that…

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…

The menu is the cornerstone of the food service department. Effective planning and established systems result in a productive operation, reduced food cost, and enhanced customer satisfaction by providing variety in the menu and consistent quality in the meals served. In addition to menus being nutritious, safe, and cost effective;…

HydrationNext to oxygen, water is the nutrient most needed for life. A person can live without food for a month, but most people can survive only three or four days without water. Water helps you to maintain body temperature, metabolize body fat, aids in digestion, lubricates and cushions organs, transports…

We don’t work in a facility, we work in their home. Phrases like “culture change” and “resident centered living” have been popping up in meetings, newsletter, and research regarding how we manage long term care facilities. What do all of these words mean and why all of this change now? …

Alternate Forms of Hydration in the Summer MonthsIn these hot summer months, the body is begging for liquids.  But instead of reaching for a glass of water, why not eat a slice of watermelon?   A suitable daily allowance for water in adults is 2.5 liters per day, or approximately 2.5…

Budget compliance and controlling costs are ongoing challenges for the food service manager.  And in these times of rising costs, managers must continually find ways to reduce food costs by identifying any inefficiencies and waste within the department.  

The top ten reasons for excess food costs include: Read more...

The Hospitality Concept and Health Care Food Service

The long term care industry provides meal services to thousands of residents daily.  Providing a meal service that complies with state and federal regulations can be daunting.  It is easy to get so caught up with meeting regulations and day…