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Final Presentation

Final Presentation. Hailey Koch October 30, 2013 . 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

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Final Presentation

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  1. Final Presentation Hailey Koch October 30, 2013

  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. Plate Waste Study • 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

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

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

  10. 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

  11. Patient Satisfaction Survey

  12. 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

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

  14. Cost Benefit Analysis

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

  16. Life-Cycle Cost Calculator 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

  17. 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

  18. 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

  19. 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”

  20. 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

  21. 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/Guthire.ashx • W Thompson. (2013 June 12). Patient Services Rotation. Retrieved from 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 • Allen, S.D. (2012). Employee Food Safety Service: Personal hygiene & handwashing. Association of Nutrition and Foodservice Professionals Inservice Series, 2nd Ed. Retrieved from www.anfponline.org/Docs/Inservices/InserviceHygiene.pdf

  22. Questions??

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