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…

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 you think of seasonal foods the first things that most likely come to mind are mouthwatering  foods of summer; golden corn on the cob, crisp green beans, juicy watermelon and fresh berries. The long cold days of winter may have you dreaming of summertime foods and outdoor activities but…

The holidays are over and you may be thinking that your scale is broken.  You can’t believe that in one month you have gained five pounds!! The holidays are definitely one of the best times of the year for many of us. Unfortunately, some of us over indulge in food…

Unintentional weight loss has been a prevalent concern among the elderly population in long term care. Residents who are experiencing unplanned weight loss may be at high risk for developing pressure sores, infections, muscle wasting, malnutrition, and increased health complications including death. For this reason, the facility heath care team…

Has your doctor ever told you, "You are borderline....."? Maybe at your last physical check up your cholesterol or triglycerides were slightly high. Or your fasting blood glucose was just on the edge of being diagnosed as diabetic. This warning may be a hard blow for some people. Others may…

The National School Lunch Program (NSLP) was established under the National School Lunch Act, signed by President Harry Truman in 1946. On December 13, 2010, President Obama signed into law the Healthy, Hunger-Free Kids Act of 2010 (HHFKA). This historic legislation marked the most comprehensive changes to school nutrition in…

“Storing, preparing and distributing food under sanitary conditions” otherwise known as F 371 is one of the most feared tags in dietary. This tag continues to make its way near the top as one of the most commonly cited deficiency. What determines if a facility is in compliance with F…

Financial accountability is essential to a successful food service operation. When you create a budget you determine a standard or a goal. When you compare actual food cost to the budget you create an early warning system to potential food cost problems. When you benchmark costs such as food cost…

A Calibrated Thermometer is an Essential Tool in Food Service


The regular and consistent use of a calibrated probe thermometer in any food service is an indispensable tool. It helps any food service protect their customers from foodborne illnesses which are a major health concern to…