1. 7
Institutional Food Services

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Learning Objectives
After this lecture, you should be able to complete the following Learning Objectives:
7.1 - Define commonly used terms, abbreviations, and acronyms.
7.2 - Describe how food operations are handled in the health care industry.
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Learning Objectives
After this lecture, you should be able to complete the following Learning Objectives:
7.3 - Discuss the importance of food safety.
7.4 - Identify ways to prevent foodborne illness.
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Learning Objectives
After this lecture, you should be able to complete the following Learning Objectives:
7.5 - Review policies and procedures related to food hazards.
7.6 - Promote healthy eating.
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5. Learning Objectives
After this lecture, you should be able to complete the following Learning Objectives:
7.7 - Consider the impact of incorporating medical nutrition therapy into patient care services.
7.8 - Recognize the opportunity for food service to become a revenue-producing department.

6. 7.1 - Define commonly used terms, abbreviations, and acronyms.
Key Terms
7.1 - Define commonly used terms, abbreviations, and acronyms.

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Key Terms
foodborne
foodborne illness
food preparation area
food safety
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8. Key Terms
microorganism
outsourcing
pathogen
self-operation

9. Introduction

10. Food Service
When patients stay at your facility overnight, you need to feed them
As the administrator, you need to be aware of what is going on in the kitchen

11. In-House or Outsource
7.2 - Describe how food operations are handled in the health care industry.

12. Ways to Provide Food Self-operation Outsourcing
Food service activities are managed and performed by employees of the facility
Outsourcing
Facility contracts with a company that specializes in supplying all food activities

13. 7.3 - Discuss the importance of food safety.

14. Food Safety
Responsibility, and obligation, to ensure that all edible substances cannot cause harm

15. Legal Requirements FDA and CDC publish the "Food Code"
State and local governments often adopt this guidance
All those involved with preparing, serving, and storing food have a legal obligation to ensure food will not cause harm

16. Potential Hazards Involving Food
7.4 - Identify ways to prevent foodborne illness.

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Food Safety Manager
All employees must wash their hands properly and maintain good personal hygiene
Foods must be received from approved sources
Foods must be kept at required temperatures
Foods must be protected from contamination
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Food Safety Manager
Potentially hazardous foods must be cooked and cooled properly
Multi-use equipment and utensils must be cleaned and sanitized before and after each use
All measures to prevent cross-contamination of ready-to-eat foods must be implemented
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19. Food Safety Manager
All employees must receive proper training in food safety as relevant to their job descriptions

20. HACCP Hazard Analysis and Critical Control Point (HACCP)
Critical Control Points
Implementation and Monitoring
Verification and Documentation

21. 7.5 - Review policies and procedures related to food hazards.

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Foodborne Hazards
Biological
Physical
Chemical
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23. Foodborne Hazards Biological Pathogens [bacteria and viruses]
Parasites can be transmitted through edibles
Fungi [molds and yeasts]
Naturally occurring poisons

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Biologicals
Foodborne viruses
Hepatitis A
Rotaviruses
Norwalk virus
Norwalk-like viruses
Small round structured viruses (SRSVs)
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25. Biologicals Foodborne viruses Foodborne parasites Roundworms Flatworms
Protozoa

26. Foods Most Commonly Associated with Foodborne Illness
Raw foods of animal origin
Filter-feeding shellfish
Bulk raw milk, pooled raw eggs, and ground beef
Fruits and vegetables consumed raw

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Foodborne Hazards
Physical
Environmental hazards that can get into food
Dust and dirt from the air, rubbish, or equipment
Broken glass, string, staples, fingernails, buttons, hair, bandages, bolts, or screws
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28. Foodborne Hazards Chemical Pesticides Cleaning procedures
Dissolved metals from metal containers

29. Promoting Healthy Eating
7.6 - Promote healthy eating.

30. Healthy Eating Initiatives
Health care facilities have a role in guiding employees and patients to staying well-nourished and healthy
Support fight against chronic diseases such as obesity, hypertension, and diabetes
Recognize and educate about the link between food and nutrition

31. Nutrition Therapy
7.7 - Consider the impact of incorporating medical nutrition therapy into patient care services.

32. Nutrition Therapy Medical Nutrition Therapy (MNT)
Aimed at managing symptoms of heart failure
Maintaining optimal nutritional status

33. Healthy Eating Initiatives
Managing the menus
More fresh vegetables and fruits, a greater variety of salads, with more fish, poultry, and meat choices
Good taste is challenged by dietary restrictions, religious or cultural food requirements

34. Food Service is Business
7.8 - Recognize the opportunity for food service to become a revenue-producing department.

35. Food Cost Calculations
Food components
Food additives
Labor
Equipment

36. Food Costs
Food cost % = Total Cost of Food
Total Sales

37. Expense or Revenue
Restaurant and room service models are increasing the value of health care food service to the organization's bottom line
Room service model can be expanded to serve staff and visitors providing additional revenue

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Summary
Inpatient and resident health care facilities are obligated to provide food for their patients.
As the administrator, you must be aware of what is going on in the kitchen, ensure food safety procedures are followed, and everything possible is done to prevent foodborne illness and hazards.
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39. Summary
The facility must educate patients, visitors, and staff by promoting healthy eating.