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Falling for Comfort Food Preventing Healthcare-Associated Infections Reducing Food Waste

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Falling for Comfort Food Preventing Healthcare-Associated Infections Reducing Food Waste News and Views to Strengthen Your Healthcare Foodservice Operation™ FALL 2 014 Falling for Comfort Food Preventing Healthcare-Associated Infections Reducing Food Waste Gordon Food Service® Welcome to News and Views to Strengthen ™ Your Foodservice Operation™ ENRICH A quarterly publication of Gordon Food Service® ISSUE 14 · FALL 2014 EDITOR Meeting Challenges and Seizing Opportunities Andy Maier The healthcare industry continues to be challenged by the pressure to MANAGING EDITOR Danielle Bloom contain costs while improving the quality of care and enhancing satisfaction. Food and Nutrition Services, Environmental Services, and ancillary CONSULTING EDITOR Robin Watson departments are being asked to step up to the plate. This issue of Enrich™ highlights several strategies for doing more—and doing it better—with less. ADVERTISING Danielle Bloom In our customer profile on page 14, Corporate Dietitian Lora Arnold, RD-LD EDITORIAL DIRECTOR of the Barbourville Health & Rehabilitation Center in Kentucky, shares vital Dana Fillmore, RD, CP-FS information about how this facility is enhancing resident satisfaction. The EDITORIAL ADVISORS story of how Barbourville achieved its goal of expanding opportunities for Dana Fillmore, RD, CP-FS Sara Kwiatkowski, RD residents to socialize by expanding the food choices it offers is truly inspiring. Gerry Ludwig, CEC On page 10, our report on how the latest tabletop trends enhance the dining RECIPE DEVELOPMENT experience in healthcare foodservice shows yet another way to improve Ed Westerlund, CEC satisfaction rates. RECIPE NUTRITION Turn to page 6 to learn how proper infection-control practices not only Jessie Waalkes, RD reduce the spread of healthcare-associated infections such as Clostridium RESEARCH ANALYST difficile, MRSA, and norovirus, but also reduce costs. Another highly effective Ashley Moritz cost-control measure is reducing food waste—and on page 18, you’ll read PHOTOGRAPHY Julie Line, Big Event Studios about best practices for doing just that. Chuck Whitman, Whitman Photography Finally, as we head into autumn, our thoughts turn to comfort food that FOOD/PROP STYLIST soothes and satisfies. On page 23, you’ll find delicious comfort-food recipes Michelle Callaghan-Hale that perk up residents’ appetites and build sales in retail cafeterias. ACCOUNT MANAGER Melissa Ayotte This is the time of year when the pace of life picks up. There’s much to do to meet challenges and seize opportunities. As always, count on DESIGNER ® Julie Folkert Gordon Food Service as a trusted resource that can help with both. PRODUCTION MANAGER Deb Daniels DANA FILLMORE, RD, CP-FS, Editorial Director. Dana Fillmore manages Healthcare Published for Nursing Home and Hospital Foodservice Marketing for Gordon Food Service. Previously Dana was the Manager of Nutrition Directors as well as Senior Meal Program Operators, this publication provides timely information about food and Services for Gordon Food Service, providing expertise in matters related to nutrition service trends, industry information, regulatory and and food safety for all Gordon Food Service customers. Her professional membership in legislative updates, recipes, and new products. It is our goal the Academy of Nutrition and Dietetics and her background as Adult Foster Care that customers know Gordon Food Service understands Consulting Dietitian and Clinical/Foodservice Dietitian supports her specialty in their industry, their needs, and that we have the tools, nutrition and foodservice. Her professional food safety certification is supported by the resources, and solutions to help them be effective and National Environmental Health Association. efficient operators. The opinions, beliefs, and viewpoints expressed by the contributors to Enrich™ magazine do not necessarily reflect the opinions, beliefs, viewpoints, or official policies of Enrich magazine or of Gordon Food Service Inc. Enrich magazine and Gordon Food Service Inc. do not guarantee the accuracy of all published works. All works submitted to Enrich magazine for publication become the express property of Gordon Food Service Inc. No reproduction of the contents of Enrich magazine, in whole or in part, may be made without the express written consent of Gordon Food Service Inc. Copyright 2014, Gordon Food Service Inc. All Rights Reserved. Enrich, GFS, and Gordon Food Service are trademarks of Gordon Food Service Inc. Other company, product, and service names may be the trademarks or service marks of others. 50512/6M 12 22 24 features columns in the kitchen 6 PREVENTING HEALTHCARE- 10 ENHANCE 24 APPLE-BANANA STRATA ASSOCIATED INFECTIONS Setting the Table with TUNA CAVITAPPI Dietary workers can play a big the Right Stuff 25 role in reducing HAI dangers. TURKEY QUINOA MUFFINS 22 MANAGER’S MEMO 26 12 FALLING FOR Honing Knife-Safety Skills 28 CHICKEN AND GRITS BAKE COMFORT FOOD 32 INDUSTRY UPDATE 29 EGG WHITE BREAKFAST SANDWICH Improve appetites and Population Health Management attitudes with foods that 31 SPINACH AND CHICKEN LASAGNA embrace the season. 33 ASK THE DIETITIAN Food Allergies LET THEM EAT ICE CREAM ™ 14 ENGAGE In Every ENRICH A Kentucky skilled-nursing 34 The Care and Feeding community's ice cream shop 2 WELCOME TO ENRICH of Managers stirs excitement. 34 ADVERTISER INDEX 18 REDUCING FOOD WASTE Top waste-prevention strategies On the Cover: that build the bottom line and Rich, satisfying Tuna Cavitappi. do good for the planet. Recipe on page 25. ENRICH | Fall 2014 3 Enhance your Beverage Service Three cheers for great flavor and variety! Mosaic®, Harvest Valley®, and GFS® beverages offer a wide selection of coffees, teas, cocoas, and juices perfect for every menu. No matter what season or time of day, serve a beverage that relaxes, refreshes, and satisfies thirsty customers, all while enhancing your drink service and boosting your bottom line. Contact your Gordon Food Service® Customer Development Specialist for more information about how our team of beverage service specialists can work with you to source the proper equipment and utmost service to fit your needs. See page 34 for more information. See page 34 for more information. 4 Gordon Food Service AN ARRAY® OF PRODUCTS TO REDUCE YOUR RISK Help fight the spread of healthcare-associated infections with Array®. As always, start by following proper hand-washing and hand-sanitizing techniques. Preventing the spread of healthcare-associated infections is a hot topic in today’s healthcare facilities, and it’s important that your facility have a comprehensive cleaning and disinfecting program. Contact your Gordon Food Service® Customer Development Specialist for our Array chemical information sheet so you can be effective against infections like C.diff, MRSA, and norovirus. See page 34 for more information. ENRICH | Fall 2014 5 One in 25 people who enter a hospital leaves with a healthcare-associated infection. Healthcare-Associated Preventing Infections by: Erin Rodgers magine entering a healthcare facility to be treated for HAIs take a toll on human life as well as budgets. a broken leg. Imagine leaving with Clostridium diffi cile Facilities spend anywhere from $673 million to $2 billion I (C-diff), a virus that causes diarrhea so severe it can be treating these infections, according to CDC research. deadly. Or MRSA, an antibiotic-resistant virus that causes That’s on top of the cost of treating infected patients or infections on the skin, in the blood, or internal organs. residents they have acquired, which comes straight out Or norovirus, which leads to diarrhea, vomiting, fever, of the facility’s pocket. and headache. “That expense is no longer covered by Medicare and Now imagine dying from one of those viruses. Medicaid, so hospitals have to pay for excessive treat- This is no dystopian scenario; on the contrary, it’s here ment of the patient,” says Vickie Patterson, Corporate and now. One in 25 people who enter a hospital leaves Account Director, Foodservice, at Gojo Industries Inc., with a healthcare-associated infection, or HAI, of which an Akron, Ohio-based manufacturer of hand soap and the three “bugs” above are the most common. HAIs cause cleaning chemicals. 75,000 deaths a year, according to 2012 research, the In addition, beginning in October 2014, provisions most recent fi gures available from the Centers for Disease in the Affordable Care Act will fi ne hospitals with the Control and Prevention (CDC). highest rates of Hospital Acquired Conditions (HACs); Every year, 1.7 million Americans contract an infection those facilities will be fi ned one percent of their Medicare at a healthcare facility. Of those, 99,000 will die from that payment. The U.S. Department of Health and Human infection. In long-term-care facilities, where residents’ Services estimates that the average fi ne per facility will health is fragile to start with, the situation is more dire. be almost $210,000. And, while C-diff, MRSA, and Long-term-care facilities see anywhere from 1.6 million norovirus are not in the group of HACs that hospitals to 3.8 million infections a year, and, in such facilities, the will be penalized for this year, they are HACs targeted death rate from HAIs can be as high as 40 percent. for reduction to improve quality of care. Dietary 6 Gordon Food Service FEATURE: PREVENTING HEALTHCARE-ASSOCIATED INFECTIONS departments can and should play a major role in stopping “Sanitizer will reduce organisms, but you have to wash the spread of these deadly, expensive infections. your hands as well,” Kwiatkowski explains. “Infection control is often top of mind for clinical Neither are gloves a substitute for hand washing. Gloves departments and patient care, such as nursing,” says Dana should be changed after every task and before starting a Fillmore RD, CP-FS, Gordon Food Service® Healthcare new one; hands should be washed and sanitized before Marketing Manager. “But the whole foodservice putting on gloves. Never wash hands with gloves on, department often gets overlooked.” Kwiatkowski says. Also, workers should know the purpose Fillmore counts off the times dietary workers and of gloves: They’re to protect residents and patients from caregivers have contact with patients: When they deliver germs, not to protect the workers wearing the gloves.
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