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...
August 2008
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…
Read more...
September 2008
Food Safety and Sanitation Training in Long Term Care
With recent requirements in the state of Illinois and others, that an employee with Sanitation Certification Training—in Illinois, the Food Service Sanitation Manager Certification (FSSMC)—be on duty in a Category 1 or “High Risk” facility whenever food…
Read more...
June 2010
How does properly stored food lower food cost?Proper food storage protects the quality of food and prevents unnecessary spoilage and theft. Good storage practices include maintaining safe and secure physical conditions and following sound food storage procedures and practices that include:immediately after a product is received it is placed in…
Read more...
March 2009
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…
Read more...
September 2008
Prepare for the Baby Boomer Generation!
A new group of health care consumers has begun to utilize the services of long term care. These are the Baby Boomers who total approximately 78 million, born between 1946 and 1964. These men and women, some of whom have reached…
Read more...
September 2009
Accurate Weight Measurements - a MUST HAVE for LTC!Accuracy of weight measurements is essential to the nutrition assessment of a resident in long-term care and sets the stage for nutrition intervention. Weight measurement is used to calculate energy, protein and fluid needs; used as an indicator of nutritional and health…
Read more...