Production & Service Systems

Overview

Food production is concerned with the preparation of food items in a timely and cost effective manner of good quality and desired quantity to meet the needs of the hospital. To aid in this endeavor the hospital employs a food service management company that has standardized recipes, menus, accounting systems as well as relationships with vendors, which helps to run the department smoothly. This module contains the theme meal project, taste panel, waste reduction recommendations, production schedule, sensory evaluation, review of facility diet manual, menu modification project, as well as menu analyses.

The module checklist and supporting evidence can be found below.

Metz Culinary Management

This facility uses a local culinary management company called Metz to run the dietary department. They are responsible for managing all aspects of food production from recipes, menus, procurement and management staff.

“Our goal is to provide the highest level of quality foodservice to everyone in your care. Our dietitians meet the specific nutrition needs of a wide variety of customers. By working as a team with care providers, we offer an assortment of value-added services such as nutritional analyses, food-medication interaction reports and room service options.” –Metz Culinary Management

Image Source

Theme Meal Project

The theme meal project consisted of creating:

  1. Production Schedule
  2. Production Log
  3. Standardized Recipe (see full write up)
  4. Sensory Evaluation (see full write up)
  5. Theme Meal Budget

The full write up consist of an introduction, analysis, discussion, standardized recipe, sensory evaluation outcome, as well as some sustainability suggestions. The production schedule and production log were filled out leading up to and on the day of the event and budget was calculated in advance of the event. All of these documents can be found separately, linked above.

Taste Panel

Part of the Test Tray evaluation we conducted a taste panel that involved tasting different menu items for two consecutive days. The evaluation rated appearance of food, quality/preparation, as well as the taste/aroma. This is the full write up.

Then, on Monday, October 8th the staff tasted a new Brussels sprouts menu item. Employees are able to make recipe modifications and adjustments on the Cafe menu based on their experience with customers. For this day one of the cooks was testing out a particular recipe for Brussels sprouts for service the next day. This was done informally and staff was queried on the taste and acceptability of this menu item. Some staff found it salty, but acceptable overall once adjusted for salt. I found the menu item simple, appropriate texture and overall it tasted good.

Waste Reduction Ideas

This facility already does cardboard, can, and plastic recycling. There is a designated cardboard box collection and can receptacle in the dishwashing room. There is also a plastic bin for foodservice cans and a separate plastic recycling bin in the kitchen. In the cafe there are signs urging customers to recycle plastic in bins located next to the trashcans.

Some ideas for general sustainability:

  • Recycle old cracked hotel pans, broken tongs, un-usable scoops and anything made of at least 75% metal.
  • Encourage employees to use reusable coffee cups and offer discounts for coffee/teas.
  • Ask US Foods to ship items with less packaging or recyclable packaging.
  • Ask US Foods to ship certain items in reusable containers.
  • Implement food composting strategies instead of putting all leftovers down the drain.
  • Remove the fryer, which is not as energy efficient, and uses oil, which must be handled properly and discarded safely, and produces fried foods, which are considered to be unhealthy.

Facilities Diet Manual

Diet Manual Review

The diet manual was manually reviewed and the following items were found. There were few specific macro/micro nutrient indications for each diet listed in the diet manual. Where macro/micro nutrients were found they are listed next to the line item. Most lists contained allowable and non-allowable food lists with no quantities.

  1. Regular menu (customer copy)
  2. Food safety Procedures from Eatright Nutrition Care Manual
  3. Laminated list of Gluten free menu items
  4. Laminated list of menu items (word document printout)
  5. Metz Spoken Menu Food Guidelines for Regular, Puree, Ground/Mechanical Soft, Chopped, GI soft/fiber restricted, clear liquid, full liquid, Carbohydrate Controlled, Heart Healthy/Cardiac, Renal, Renal/Carbohydrate, High Fiber, Lactose Controlled, Gluten Free, Fluid Restricted, Tyramine Restricted, Full Term Infant, Toddler, Pre-Schooler, School Age, Adolescent.
  6. Quick Guide to Diet Orders Pocono Medical Center Dietary Department Printouts with food groups, foods allowed and not allowed for quick reference for:
    • Clear Liquid– only clear fruit juices, tea, beef/beg/chicken broth, fruit gelatin, italian ice, ensure clear.
    • Bariatric Clear Liquid – only tea, sugar-free beverages, beef/beg/chicken broth, sugar-free gelatin, Italian ice, EAS protein shakes, salt, sugar substitutes
    • Full Liquid – only coffee, tea, soda, juice, icead tea, milk, cream of chicken soup or broth, ice ceram, gelatin, Italian ice, sherbet, pre-packaged cream of wheat, oatmeal, farina, pudding, milkshake with breakfast
    • Diabetic-Carbohydrate Consistent– contains different calorie count orders for 1800, 1200, 1400, 1500, 2000 and 2500 consistent calories, only sugar free/diet foods served
    • Renal– limit protein to 1oz (breakfast), 2oz (lunch), 3oz (dinner), limited ½ dairy per day. Only low sodium food options, and omit high potassium foods.
    • Cardiacrestricts high fat food and high sodium foods. Used for heart problems, water retention, weight issues and/or high cholesterol. No salt packets.
    • Puree– pureed foods items, prepackaged pureed entrees.
    • Mechanical Soft– No solid foods, hard foods, or foods with chunks, French fries, apples, oranges, raisins, toast, cookies, bagels, pepper or spices.
    • Neutropenic– only cooked/canned/frozen foods. Restrict fresh fruits and vegetables, lunch meats, fermented/cured foods, Swiss cheese, tap water and blue cheese dressing
    • Gluten Free – no gluten containing foods, wheat, rye, oats, barley.
    • Low Residue/Low Fiber – restrict whole milk, half and half, cream, tough meat, fried meats, fried eggs, whole wheat/whole grain items, broccoli, cauliflower, corn, cooked greens, onions, potato skins, garden salads, raw fruits except peeled apples, ripe banana and melons.
  7. Kosher Meals Basics and Guidelines
  8. Kosher Meals Menu list with items that are available
  9. Items on Patient’s Tray and Guest Tray
  10. Safe Tray Notification Process
  11. Tube Feeding Formula Substitution Reference
  12. Gestational Diabetes Sample 1-Day Menu
  13. National Dysphagia Diet: Level 3 Tips
  14. Kosher Dietary Guidelines from eatright
  15. Fiber-Restricted Nutrition Therapy from eatright (<2g fiber per serving)
  16. Celiac Label Reading Tips from eatright
  17. Celiac Disease Nutrition Therapy from eatright
  18. Tyramine-Restricted Nutrition Therapy from eatright
  19. Onion/Garlic allergy restricted menu item list
  20. Vitamin K food list
  21. Hepatic Diet, Protein values per order list (1 protein = 7g). 1 at breakfast, 3 at lunch, 3 at supper

Menu  Analysis Assignment

I completed a manual nutrient analysis for a regular diet, which details the macronutrient, cholesterol and sodium content of menu items.

Menu Modification Assignment

Combined Manual Nutrient Analyses

I completed modification of the regular menu items found above into three therapeutic diets, including the macronutrients, cholesterol and sodium content of modified diets found below:

  1. Sodium (Na) Controlled (2g)
  2. CHO Controlled (300g)
  3. Cholesterol Controlled (200mg)