1. Hailey Koch October 30, 2013 Final Presentation

2. Introduction Review kitchen compliance with Health & Safety checklist, tray service & meal service monitors Discuss plate waste study and solutions for current trends observed Evaluate feedback received during survey Explore cost-benefit analysis on a piece of equipment for new kitchen Review topic for in-service

3. Objectives Reinforce positive kitchen behaviors and identify areas that need improvement Understand patient preferences and the “substitute trend” Utilize survey feedback for future menu modifications Apply energy efficiency information to equipment purchases Learn about kitchen activities and behaviors that promote responsible use of resources

4. Health & Safety

5. Dining Rooms: K-2, A-2, & A-8 Health & Safety Checklist Temperature control/monitoring Receiving/Storage/Maintenance Rethermalization/Service Equipment Sharps security, Refrigerators/Freezers/Storage Personal Hygiene Practices Other Food transportation, food handling Tray Service & Meal Service Monitors Areas for Improvement

6. Plate Waste Study

7. Purpose: To investigate the “substitute trend” of tortillas & beans in K-2 dining room and to evaluate the preference for the tuna salad sandwich. Methods: Acceptance Rate Plate Waste

10. Plate Waste Study—Results Tuna acceptance was highest for all units

11. Plate Waste Study—Results Tuna consumption = 100% Tortillas & Beans consumption = 75-100%

12. Plate Waste Study—Discussion Reason for choosing a substitute Atypical preference for tuna salad SW Cost of tortilla & bean orders Cost of bread v. tortilla New menu item? Increased presence of tortillas/beans on menu? vs

13. Patient Satisfaction Survey

14. Patient Satisfaction Survey focus: substitutes Feedback Likes, Dislikes & Menu Additions Suggestions for Improvement Recipe modifications i.e. tuna salad sandwich Implementation Staff & Patient education i.e. exchanges

16. Quantity of patients preferring tortillas & beans, PB&J or cheese sandwich as substitute options. Quantity of patients and their weekly frequency for choosing substitutes.

17. Cost Benefit Analysis

18. Baxter Rack Oven (OV500G2-EE) Annual Utility Cost = $2520 Total Lifetime Cost = $58,200 Initial Cost = $28,000 Rebate = $2,000

19. By choosing to purchase the Baxter rack oven OV500G2-EE, we would save as much energy as the electricity used by 2 homes in one year Life-Cycle Cost Calculator BaxterBaseEnergy Efficient

20. Resource Responsible Employees Delegation of tasks & roles Floats Shortage strategy Money Identifying costly trends Learning about patient preferences Time Communication with nursing staff Productive down time

21. Resource Responsible Water Dishwashing system Energy Equipment choice Proper use of equipment Food and/or disposable goods Portion sizes Reporting leftovers Correct exchanges Reusable “to-go” containers

22. In-Service Education need Reliance on gloves for food handling and other activities Gloves: A False Sense of Security? Review of proper hand washing Discussion about glove usage “Often, Right way and Right time”

23. Conclusion Kitchen staff for A-2, A-8 and K-2 are competent in most kitchen activities concerning health & safety and meal & tray service The “substitute trend” was a worthy speculation but may not require an active solution at this time Patient feedback received will be valuable for informing menu decisions in accordance with preferences Viewing cost-benefit analysis of equipment through an energy-efficiency lens will pay off Wearing gloves equals sanitary food handling

24. References Gregoire, M.B. (2010). The Menu. In V.R. Anthony (Ed.), Food Service Organizations: A Managerial and Systems Approach (pp.52-55). Upper Saddle River, NJ: Prentice Hall. Guthrie, J.F. Plate Waste in School Nutrition Programs: How much is there? How can we reduce it? [Powerpoint slides]. Retrieved from http://www.iom.edu/~/media/Files/Activity%20Files/Nutrition/SchoolMeals/Guthir e.ashx http://www.iom.edu/~/media/Files/Activity%20Files/Nutrition/SchoolMeals/Guthir e.ashx W Thompson. (2013 June 12). Patient Services Rotation. Retrieved from http://wendythompsonwvudietetics.wordpress.com/tag/plate-waste http://wendythompsonwvudietetics.wordpress.com/tag/plate-waste Fisher, D. and Nickel, J. (2013, Oct 15). Gas Rack Oven Life Cycle Cost Calculator. Retrieved from fishnick.com/saveenergy/tools/calculators/grackovencalc.php Fisher, D. and Nickel, J. (2013, Oct 15). Qualified Rack Ovens. Retrieved from fishnick.com/saveenergy/rebates/rackovens.pdf New York State Department of Health. (2005 Oct). Handwashing & glove use for food workers – questions & answers. Retrieved from www.healthy.ny.gov/environmental/inddors/food_safety/washing.htm www.healthy.ny.gov/environmental/inddors/food_safety/washing.htm Allen, S.D. (2012). Employee Food Safety Service: Personal hygiene & handwashing. Association of Nutrition and Foodservice Professionals Inservice Series, 2 nd Ed. Retrieved from www.anfponline.org/Docs/Inservices/InserviceHygiene.pdf

25. Questions??