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With residents dining in their rooms, additional precautions should be implemented to ensure food safety. As a safety and quality measure – food should be consumed or discarded within 2 hours from time of assembly. Consider labeling each food delivery cart with a sign that indicates the time the trays were assembled, and the time…

Sanitizer. When we sanitize a surface, we are taking steps to reduce the number of pathogens on that surface to what is considered a safe level for public health. In most types of cleaning situations, including in food service locations, a sanitizer may be all that is needed. Disinfectant. When disinfectants are used, hygienic cleaning…

We’re listening and sharing the great things coming from our Long Term Care foodservice community! Here are a few additional ideas and resources for coping with infection control precautions. Communication – Have a daily huddle with all staff. Consider using a white board to post daily up-to-date information. Have a little fun with a theme…

Infection Control Procedures The latest update from CMS regarding Infection Control and Prevention of COVID-19 was released on March 13. Click here to read the full memorandum. The guidance from CMS advises cancelling group activities including communal dining while also reminding residents to practice social distancing and perform frequent hand hygiene. Dining Operation Best Practices…

We all have a story. We all come from a long generational line originating from somewhere in the world that had their own cultural practices and beliefs. Some of us still practice those beliefs and customs and celebrate traditions such as Thanksgiving, Hanukkah, Ramadan and so on. These traditions are a part of who we…

The International Dysphagia Diet Standardization Initiative (IDDSI) has laid out a framework for all foods to fit within a food or fluid level. Previously, recipes had been written to meet the criteria in the National Dysphagia Diet (NDD) – however, NDD was never fully supported by interdisciplinary providers like Speech Language Pathologists (SLP). Within IDDSI,…

People are rarely without a cell phone. Cell phones go everywhere with us and are constantly touched by hands and faces, resulting in thousands of pathogens on their surfaces. A recent article in TIME magazine stated: “cell phones carry 10x more bacteria than a toilet seat”. As foodservice professionals, we should leave cell phones out…

Morale is crucial to the success of your team. Foodservice is hard work and, not every day is a walk in the park. As a manager, ask yourself “Do my team members like being at work?” and “Do I like being at work?” You are an agent of change. As the leader of the department,…

An estimated 215 residents of long term care facilities and hospitals died in the aftermath of Hurricane Katrina in 2005 and 14 residents of a long term care facility died last year after Hurricane Irma. We are here to help your foodservice team prepare for whatever may come your way. Our Guideline and Procedure Manual…

This week have you misplaced your keys? Left your jacket at work? Forgot to pick up bread at the grocery store? Occasions such as these leave us feeling forgetful. We all lead busy lives and the hustle and bustle of the week can effect how we care for ourselves. Small steps to better care for…