Foodborne illness outbreaks can be detrimental to healthcare facilities, not just patients, so it is up to managers to help prevent them.
Waterman Village also features high-end fitness facilities, luxurious new homes and weekly social activities.
Hospital kitchens face the same challenges as families but on a much grander scale.
Ochsner LSU Health Shreveport overcomes daunting obstacles and challenges to accommodate rapid increases of COVID-19 patients
Mark provides objective evidence that food service operations in healthcare facilities and other settings meet key food safety criteria
Goal was to provide guidance that would help foodservice teams at individual hospitals best manage their own situation
Specialists observed workers, noting how when and where they were lifting improperly, pulling, pushing and reaching
Campaign persuades hospital to close Burger King
Management team decided to create secondary menus to ensure they had backup plan
Objective is to provide nutritious food and education to help diabetic patients make healthy decisions
Patients and families concerned with health are venturing outside more thanks to vaccine rollouts
Instead of delivering meals to COVID-19 patients themselves, kitchen coordinates with nursing staff
Before discharge, patients choose meals from a menu that supports individual health needs
Hospital also sent information to its 5,600 employees and 110 physician’s offices
How can managers use staff effectively to deliver a quality product and meet customer expectations?
University of California San Francisco Health relaunches delivery in main facility
Cost pressures probably will force dining programs to seek relief
Healthcare systems are seeking to prevent disease and health issues in communities by addressing social determinants of health
Atlanta hospital has eliminated self-serve stations, room service-style patient menus, and cash
Service had to continue where many traditional models no longer were feasible
Programs had to rethink and revamp operations while still ensuring the health of patients
Meal prep service helps people enjoy a stress-free, healthy meal at their convenience
CDC recommendations for vaccination priorities acknowledge risks facing key employees in healthcare facilities
To deal with the COVID-10 pandemic, dining operations have had to change
The facilities have offered dessert stations before but never a complete station dedicated to chocolate
Managers in these operations no longer can use their tried-and-true ways of working
Micromarkets have popped, offering an easy way for hospital workers to pick up items without entering grocery stores
At UF Health Shands Florida Hospital, dining staff started delivering food directly to COVID patients
A properly developed, executed and periodically reviewed plan is key
Employees can now order and pay through the hospitals’ payroll deduction system