Food Service Questions
Can I use "leftovers" in my facility?
Any food that is leftover (food that was meant to be served for a meal, but was not all served), should be used as follows: Leftovers should be covered, labeled and dated, then stored appropriately (refrigerated or frozen) within 1 hour. Leftovers must be cooled to less than or equal to 41 degrees F within 4 hours. Leftovers must be reheated to 165 degrees for a minimum of 15 seconds and then held at the proper temperature for service (>135 degrees F). Leftovers should not be used to make pureed food.
Do you have any sources for recipes for fortified/enhanced foods?
We have a 12 page guide with a number of fortified/enhanced recipes available for free on the Members Only section of our website. Membership is free - simply sign up from our home page, log in, and you can access this along with other free materials.
What should the food/beverage temperature be at point of service in LTC?
F364 states that food is "palatable, attractive, and at the proper temperature." The interpretive guidelines state: "Is food served at preferable temperature (hot foods are served hot and cold foods are served cold) as discerned by the resident and customary practice? Not to be confused with the proper holding temperature."
Policies & Procedures
I have been asked to redo the policy and procedure manual for clinical nutrition in my facility. Do you have any ideas on what should be on the clinical side of the table of contents?
We have a Policy & Procedure Manual for use in long term care facilities and hospitals, and an Operations Manual for Assisted Living. You can view the table of contents on our website. Both manuals have a nutrition care section. You might consider purchasing one of these and save yourself a lot of time. The extended care P&P manual can be purchased with a CD ROM for customization--a great time savings!
When labeling and dating in most facilities do they use a discard date on items or do they label and date with an open date? We are having a tough time agreeing on which is the best. Can you give us an idea of what most places do?
In our facilities it seems easier for them to do a "discard by" date for the food so there is no mistake about how long it should be kept. The "opened on" dating system leaves staff having to figure out when the product should be discarded (which may not be the best procedure). Facilities usually create a policy to determine how the dating is done in the foodservice department and that is the way they train the staff. Whatever your facility decides on, be consistent with it and make sure all staff are following the same procedure.
When should foodservice workers wear gloves?
Gloves should be worn whenever a worker is directly handling a food item with the hands. Staff need to wash their hands before putting gloves on. Gloves need to be changed any time they touch any soiled item, contaminated surface, or after coughing or sneezing, touching another person or themselves, touching the table, picking something else up with the gloves, etc.) Any time they change gloves, they should wash their hands.