Food Programs Pivot in Response to Pandemic

December 10, 2020

MikeDotta / Shutterstock.com

The COVID-19 pandemic has changed nearly for healthcare organizations, and food programs are no exception.

When the COVID-19 erupted nationwide in March, hospital dining programs had to quickly transition to serving patients sick with the virus while finding ways to do it safely for employees. Many moved from traditional room service models to providing meals at set times for nurses to deliver to COVID-positive patients to reduce the number of people with exposure.

Healthcare foodservice programs also continued to serve doctors and nurses. Dining directors quickly realized that it wasn’t a hot entrée that would make the biggest impact on those workers. Instead, it was toilet paper and cleaning supplies and bulk meals. These micro markets popped up on hospital grounds, offering an easy way for hospital workers to pick up items without having to stop at grocery stores, according to Food Management.

Consider the example of University of North Carolina REX Healthcare. Like other healthcare institutions, it had to institute emergency protocols to face the coronavirus crisis, meaning extra pressure on its employees. To help ease the burden, the system’s culinary and nutrition services team has turned a retail cafés closed by the crisis into a retail market where employees can buy staple foods, prepared meals like pizza and other household items.

Click here to read the article.

See the latest posts on our homepage


Share

Topic Area: Food Service


Recent Posts
Recent Posts

Prevent Infections Rather Than Have To Cure Them


Hospitals need to give greater attention and budget to preventing healthcare acquired infections

6/15/2021

Hospital’s Construction Delayed Over COVID-19


Plans for new $240 million facility have been delayed again

6/15/2021

HEPA Purifiers Can Reduce Airborne COVID-19: Researcher


Air purifiers could benefit hospitals where aerosol-generating procedures occur

6/15/2021

Which State Just Opened Its First New Hospital in 30 Years?


$543 million hospital has been more than a decade in planning

6/14/2021

New OSHA Standard Targets COVID-19 in Healthcare


ETS requires employers to help protect workers where suspected or confirmed COVID-19 patients are treated

6/14/2021





Post Comment




FREE
NEWSLETTER

News & Updates • Webcast Alerts • Building Technologies

All fields are required.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.