Traditionally, stainless steel has been one of the most widely-used materials in commercial kitchens. And there’s a reason for that. Continue reading Is Your Stainless Steel “COVID Clean”? – Disinfect The Right Way
Restaurants and Hospitals were among the major foodservice providers who changed their MOs and SOPs virtually overnight. This impacted food safety practices for them, their employees, clients and customers, and things may never be the same.
•Identify the huge operational shifts created for essential foodservice operators who must continue to operate during a pandemic and for the restaurants trying their best to do so
•Identify the food safety challenges created by this public health crisis and the strategies to address them.
•Summarize the lessons learned and forecasting future ones that will alter every step of the feeding process from supplier to operator to server to customer.
Presenter: Mary Angela Miller MS RDN, LD, President, KeepSafe Food, LLC
Moderated by: Marsha Diamond, MA, RDN, President, Diamond Approach
Sponsored by AHF-NJ, Alluserv and Lakeside Foodservice.
PDF of Presentation
In healthcare, mealtimes can be some of the most anticipated and enjoyable times of the day.
There’s no doubting the fact people love food. We love the way it tastes, the way it feels in our mouth, the way it nourishes us. We love the socialization that usually comes with food. Dining is an experience. And most important, it’s good for our mental health.
Nowhere is this more true than in our senior care and long term care communities. According to one study on senior care and foodservice, “mealtimes are a mainstay of life through which residents’ experiences are characterized, exemplified, and magnified. In the study, the three themes that impact a resident’s experience were emotional and psychological connections with other residents, managing competing interests with limited resources, and familiarity and routine.
Food and meals touch on all three.
1) Food brings residents together. Though traditionally in communal dining areas, meals are enjoyed together and provide opportunities for conversation and socialization.
2) Food provides a sense of control. When residents have meal choice, when they can literally decide what goes on their plate and what doesn’t, it provides an element of control that can often be hard to come by for residents in long term communities.
3) Food provides routine. For many in long term communities, mealtimes provide needed stabilization in terms of day-to-day routines. When you know you’re going to eat lunch every day at 11:30, it provides welcome familiarity
Senior Care Foodservice in the Age of COVID
Today, of course, we’re living in an entirely different world. The processes by which food is served in these types of communities have been turned upside down, and foodservice directors are doing whatever they can to help residents still achieve the three points above, the points that are so critical to the mental health and well-being of our seniors living in these communities.
The reality is, communal dining has pretty much been taken away from us due to the potential exposure created by the Coronavirus. Operations across the country are moving to models where food is ordered and delivered directly to residents’ rooms.
In terms of socialization, foodservice staff need to be creative. They need to understand the personal delivery of food in a resident’s room is still the highlight of the day in many cases, but now that highlight comes without the ability to dine with friends. Those brief interactions when food is delivered become critical for the well being of residents.
Choice is still choice. In some ways, the concept of calling in an order and receiving it delivered can be kind of fun for residents. Play up that angle. When residents are restricted from the dining room, creative room service can be a fun way to provide some joy.
And, lastly, food is still part of the routine. Though that routine may be a bit different, it still provides consistency in someone’s day, allowing them to feel reassurance that what someone is used to will continue.
Just because COVID-19 has changed senior care foodservice doesn’t mean everything is changed for the worse.
Discover the basics of this new era of senior care foodservice by learning more from our resident senior care expert. From new and creative ways to deliver food, as well as the systems that need to be in place to accomplish it, watch on-demand, or download, our webinar “Customer Confidence in Food Safety“.
"The World in the Windshield-COVID Responses: What's next for health care"
Learn about Lakeside's operator solutions for the most-needed foodservice operations equipment to thrive during COVID.
Get the latest intel from dozens of health care foodservice programs and their evolving needs and approaches to COVID-19.
You will learn:
- Specific tactics your health care operators are taking to serve their clients
- What solutions operators are requesting to prepare for now and post-COVID
- About Lakeside and Multiteria's new and existing products that meet these operator needs
Sponsored by Lakeside Manufacturing, Alluserv, and Multiteria USA.
During this webinar we discussed what you can do for safety in your operations in order to thrive and focus on food excellence.
• Learn 5 tips to merchandise food for mobile delivery, retail venues and small dining events
• Understand safety elements of back-of-house social distancing
• Acquire understanding of solutions to increase customer confidence in your retail venues
• Strategize how to elevate food service experiences
One CEU credit is available.
Marsha Diamond, MA, RDN President, Diamond Approach Foodservice Branding and Sales Strategist New Business Development Non-Commercial and Hospitality Foodservice Specialist | Website: marshadiamond.com.
Suzanne Quiring, RD, CDM, CFPP, Founder of SuzyQ Meal Delivery System and owner of SuzyQ Menu Concepts | Website: Hotfoodcart.com
Nancy Lane, Senior Designer of Visual Merchandising & Product Concepts with the Sandstone Group | Website: MultiteriaUSA.com
Sponsored by Alluserv, Lakeside Manufacturing, and Multiteria USA.
Healthcare foodservice operations are multifaceted and complex. When you think about the different types of service required, it’s easy to understand why foodservice equipment needs to be dynamic, durable, and versatile in order to achieve operational objectives. When you consider the coronavirus and resulting COVID-19, those operations are even more complex.
In general, there are two types of operations, and within those operations, there are two types of service. There are additions, for sure, but as a rule of thumb, healthcare foodservice falls in either inpatient or out-patient applications. Within those applications, it’s either in-room dining for patients or residents, along with outside-the-room dining for medical staff and guests.
Let’s take a quick look at how COVID is impacting these distinct areas of healthcare foodservice.
SENIOR CARE & LONG TERM COMMUNITIES
As we look at inpatient care in the age of COVID, one of the hardest-hit segments of healthcare is, without a doubt, senior care and long term communities. This is due, in large part, because of age and compromising health conditions of residents.
Serving meals has largely gone directly to the residents’ rooms, as congregating in a dining room is much too dangerous for these populations. This, in turn, puts quality in jeopardy. Food must obviously be delivered safely, but the more time that elapses between the back-of-the-house and the bedside, the greater the chances food will lose heat, retain too much moisture, or even become unsafe.
There can be many solutions to these challenges. First is ensuring that plate warmers on the line are working properly and plates are the right temps. Plates should be between 140-190 degrees coming out of the warmer. Consider a laser thermometer to do spot checks on the top, middle, and bottom plates to confirm best results. Next is getting the food plated and covered as soon as possible and into a tray cart for delivery. Timers used in conjunction with a line up of tray carts are a great way to be sure meals aren’t plated and in the kitchen too long.
If the community is not using trays, consider a mobile steam table that goes door-to-door. This allows residents to choose exactly what they want and get hot food plated up right in front of them. Don’t forget to have a hydration cart or other way to serve dry goods on hand as well.
Like senior care and long term communities, hospitals must also provide foodservice for inpatient applications. In this case, though, patients are often amidst serious health conditions that make the success of a foodservice operation dependent on the health of the patient. Of course, the inverse is true, as well.
In the age of COVID, making sure meals arrive at patient rooms while reducing the risk of potential exposure is critical. Sanitizing dinnerware and flatware to recommended standards is critical, and changing ordering practices can help minimize person-to-person risks. Like in senior care communities, hospitals can also adapt phone ordering as a way of eliminating potential exposure risks.
In hospitals, staff and patient guests must also be part of the foodservice equation. What are some of the ways to minimize risk to these groups? In many cases, buffet-service cafeterias are a primary source of service. Retrofit them to become more staff-service instead of self-serve. Provide ample spacing and prevent overcrowding with signs and barriers. And in dining areas, space tables to sufficient distances.
WHAT’S GOOD FOR HEALTHCARE FOODSERVICE IS GOOD FOR OUR HEALTH
It’s clear that food can have great impacts on our health and well-being. That’s never truer than in the facilities and communities where health is typically the main reason for being there. In order to get well, we need to consider foodservice solutions that promote wellness. And in the age of COVID, that means minimizing invisible risks we never thought possible in the ways we’re experiencing them today. That being said, there are equipment solutions and processes that can help.