Food serving standards include providing the nutritious and appealing foods to customers. This includes foods that are appealing to the eye, served at proper times and at the appropriate temperatures. measurements are used to assure everything served is safe, uniform, and consistent.
Each patient is given options from a food menu. A
dietary representative helps each patient with the menus so patients receive
their favorite choices.
Nutrition is a very important aspect in recovery. All patients must have a diet ordered by their physician before any food can be served. For patients on modified diets, food choices may be restricted and/or limited. A consulting dietitian is available three days a week to evaluate nutritional needs of patients.
Illness may cause a change in appetite. Food may not sound, look, smell, or taste appealing. Some medications may even cause food to taste different, but it is a goal of the dietary department to satisfy each patient. All food trays are prepared with customer satisfaction in mind. Appetizing foods are presented to customers in a standardized fashion so that all items on the tray are in a specific location and easy for patients to find.
To ensure safety of food served, PMHC has developed a Hazard Analyze Critical Control Point program (HACCP) which controls and monitors time and temperatures of foods. Temperatures are taken and documented while cooking, before serving, and during holding periods.
The dietary department takes pride in being part of their patient’s health care and road to recovery.
Fun Facts:
In one year, PMHC serves approximately:
- 1,560 lbs. bacon
- 9,984 servings of orange juice
- 1,313 servings of green beans
- 14,436 servings of milk
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