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At least 37 records · Page 2Linked to original sources
PubMed1983

Vitamin contents of pre-prepared foods sampled from a hospital food service line.

Thiamin, riboflavin, and ascorbic acid in pre-prepared foods sampled from a hospital food service line decreased slightly during a one and one-half hour serving period and differed somewhat according to month of sampling. On a per serving basis, entrée foods supplied 4% to 17% of the RDA for thiamin and 12% to 18% of the RDA for riboflavin for adult men and women. Potato dishes and fruit gelatins furnished 12% to 26% of the RDA for ascorbic acid, but salads were negligible sources. The data suggest a need to furnish additional sources of these vitamins.

Ascorbic Acid↗
PubMed1982

Determining labor production time for roast entrées in hospital food services.

The Master Standard Data (MSD) Quantity Food Production Code was used to simulate entrée production in a hospital food service for 100 through 400 portions of roast entrée at intervals of 25 portions. Increases in labor time occurred at 125, 225, and 325 portions and were due to increased handling of containers and pans by employees. Production schedules, based on the MSD Quantity Food Production Code, may be developed and implemented in facilities where managers have identified standards for labor production time.

Food Service, Hospital↗
PubMed1999

[Experience with knowledge development in food handlers with te implementation of Hazard Analysis Critical control points (HACCP) in a hospital food service].

The present article has as objective to describe the methodology of an experience of implantation of Hazard Analyses Critical Control Points (HACCP) with food handlers in a hospital food service establishment, inside of a conception of relationship and construction of knowledge. Meetings with the food handlers and nutritionists, with the objective of raising the difficulties poined for the sector and the work to be developed. The HACCP consisted of the evaluation of the operations, following the sequential steps recommended, looking itself to instruct the food handlers on the methods of the operations and its interpretations. The detected critical points, the measures of control, the criteria of correction and the monitoring have widely been argued, serving as didactic elements for the reconstruction of quality of the preparations. The discussions generated actions that were developed in short term, revealing the need of a more effective and continuous partnership for the new proposals.

Food Handling↗
PubMed2006

Hospital food service: a comparative analysis of systems and introducing the 'Steamplicity' concept.

BACKGROUND: Patient meals are an integral part of treatment hence the provision and consumption of a balanced diet, essential to aid recovery. A number of food service systems are used to provide meals and the Steamplicity concept has recently been introduced. This seeks, through the application of a static, extended choice menu, revised patient ordering procedures, new cooking processes and individual patient food heated/cooked at ward level, to address some of the current hospital food service concerns. The aim of this small-scale study, therefore, was to compare a cook-chill food service operation against Steamplicity. Specifically, the goals were to measure food intake and wastage at ward level; 'stakeholders' (i.e. patients, staff, etc.) satisfaction with both systems; and patients' acceptability of the food provided. METHOD: The study used both quantitative (self-completed patient questionnaires, n = 52) and qualitative methods (semi-structured interviews, n = 16) with appropriate stakeholders including medical and food service staff, patients and their visitors. RESULTS: Patients preferred the Steamplicity system overall and in particular in terms of food choice, ordering, delivery and food quality. Wastage was considerably less with the Steamplicity system, although care must be taken to ensure that poor operating procedures do not negate this advantage. When the total weight of food consumed in the ward at each meal is divided by the number of main courses served, at lunch, the mean intake with the cook-chill system was 202 g whilst that for the Steamplicity system was 282 g and for the evening meal, 226 g compared with 310 g. CONCLUSIONS: The results of this small study suggest that Steamplicity is more acceptable to patients and encourages the consumption of larger portions. Further evaluation of the Steamplicity system is warranted.

Adult↗
PubMedDate not supplied

[Microbiological verification of a self control plan for a hospital food service].

During the past years, it has been an increment of food related infectious diseases. In order to avoid micro biological food contamination, adherence to good manufacturing is required through control measures of food safety practices. Updated national and European regulations underline the need to apply the HACCP system, overcoming the old concept of sample control on the end user product. This work shows results of microbiological controls made along the whole productive chain. Measurements are made using biomolecular techniques (PFGE) in order to assess the management of the micro biological risk of the self control plan applied to a hospital food service of Naples. The use of the PFGE applied on some micro-organisms gram negative potentially pathogen, underlines the circulation, continued in time, of these micro-organisms within the cooking area. In addition, cross contamination between several matrixes of samples has been detected.

Consumer Product Safety↗
PubMed1982

[Organization of the hospital food service in a provincial general hospital. Criteria and initial evaluation].

The results of restructuring the meals service in Ivrea Hospital are reported. 7 diet-sheets with food prepared by the central kitchen composed: 2 of normal nutritional content (the first cooked with normal ingredients; the second using special recipes for the bed-ridden); one hypoprotein (50 g/24 hrs of protein), one hypoglycidic (145-170-210 g/24 hrs of glycides), 1 hyposodic (0.6-1.4 g of N/24 hrs), one semiliquid and one divided into 6 small meals. Special diets were needed for 0.5-6-12-2-0.1% of the patients. The amount of uneaten food fell (from 30% to 10%) and there was a real increase in calories (1390 leads into 1870 cals/24 hrs) and protein consumption (70-95 g/24 hrs). The cost remained the same (2079-2176 lire/per day/per capita).

Diet, Diabetic↗
PubMedDate not supplied

[Quality assurance of cooked food in conventional hospital food service].

The aim of this study was to evaluate the effectiveness of the hospital food service of the Azienda in preserving microbiological quality and temperature of cooked foods during the distribution to the different wards of the hospital. During three years, microbiological parameters and temperatures were monitored in the central kitchen before distribution (T0), in the first (T1) and in the last ward (T2) of the distribution route during a three-year period for a total of 337 analytical determinations. Temperature values before distribution improved during the study period, whereas the capacity of keeping adequate temperature values during the distribution decreased over time, in spite of the introduction of a new technology after the first year of the study. No significant deteriorations of the microbiological quality of the cooked foods were detected. The results of the study clearly indicate that an integrated approach involving new technology, work organization and personnel training is needed in preserving food quality in hospitals.

Food Handling↗
PubMed1989

Consider two time-honored legal concepts related to hospital food service liability.

An earlier article ("MMs must be selective in awarding food contracts because of potential liability," HMM July, p.20-1) developed the law concerning the immediate liability of a hospital for food served to patients, employees and the public in the snack bar or cafeteria. That article was concerned mostly with products liability law, but it had some references to liability arising from implied warranties. In this dialogue, Dr. Decker discusses the long-range or continuing liability of the hospital in both situations.

Consumer Product Safety↗
PubMed1982

Mineral contents of selected pre-prepared food sampled in a hospital food service line.

Twenty-four pre-prepared foods sampled as served at the VA hospital in Tacoma, Washington, were analyzed for contents of nine minerals (sodium, potassium, magnesium, calcium, iron, copper, zinc, manganese, and phosphorus). Samples were taken at three different times during the menu cycle. There were significant differences among the three monthly sampling times for nearly all minerals. Variation by month was partly attributed to varying proportions of food components in mixed food samples received in the food service line and to different manufacturers, food lots, and sources of raw materials. Two prepared foods labeled "low-sodium" contained 36 to 43 percent as much sodium as the comparable "regular" foods.

Adult↗