Mallory Salvi

Orientation Outline

A. Orientation to department

1. Introductions to management, supervisory staff and staff

2. Tour Department and observe flow of materials through department subsystems:
Receiving, Storage, Preparation, Service and Sanitation

The service area includes the tray service lines for breakfast, lunch and dinner. There are
counters, packaged products, condiments, beverages, and the food that is being served. The
receiving dock is in the back of the kitchen where they unload all of the products for the kitchen.
Storage areas include dry goods, ventilated storage, refrigerated and freezer storage in different
locations in the kitchen. The kitchen is organized and food items are easily accessible when
needed. The storage spaces are spread out enough that staff are not bumping into each other
and food production can run smoothly. The sanitation system includes dish which is near the
back of the kitchen, garbage disposals, and janitor service. There is a separate sink to wash fruit
and vegetables in with the produce sanitizer. The kitchen has vents and hoods to reduce cooking
odors and heat of the grills and other cooking equipment. The equipment that is found in the
food production areas are refrigerators, freezers, stove, broiler, deep-fat dryer, steam kettles,
steam cookers, mixer, pot rack, slicer, can opener, knifes, different utensils, hot food tables and
many other types of equipment.

3. Define the production areas (i.e. cold area, cooks area)

Cold Area

Slicers
Vertical cutter mixers
Wrappers

Hot Area

Can opener
Steam-jacketed kettles
Pumps/fillers
Blast or tumble chiller

Cooks Area

Stove
Fryer
Oven

Sanitation

3-compartment sink
Dishwashing machine.
Cart washers
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Warehouse/storage

Freezers and refrigerators

Forklifts
Scales

4. What are the special qualities of the employees? (i.e. skills, language, stability)

Special qualities of the employees here are a couple of the staff members are certified dietetic
technicians. Some of the staff and all of the managers are ServSafe certified and one of the chefs
has certification in advanced cooking. There is a lot of turnover in this department due to long
hours, work that employees are not interested in doing and arguments between employees.

5. What are the hours of operation

The hours of operation in the kitchen at Affinity Medical Center are 5:00am to 8:00pm. The caf
kitchen is open from 9:00am to 6:00pm.

6. Provide a description of the department (i.e. type of production and service, age of
equipment, computer use).

The type of production and service that is used is conventional. The use of computers in the
kitchen at Affinity Medical Center is little. The director and other managers each have a
computer that they use but the other employees use paper. The ambassadors who get all of the
patients orders write it down by hand and tally it up which is time consuming. I think it would
be beneficial to get tablets to take the orders and they automatically generate the number
needed for meal service. The age of the ovens and fryers are five years old, chargrilled is 6
months old, the dishwasher is eight years old and the can opener is replaced every month.

7. How long have the menus been in place? When was the last time the menus were
updated? Why were they updated? What is the project date for revision?

The menus have been in place since July 2017 and they were updated because the old menus
needed to be revised. The menu before was based off of southern meal components and there
were a lot of negative comments from the patients. They asked the patients what meal
components they would be interested in and completely changed the menu to benefit their
wants and needs. The menu is looked over annually and revised if necessary.

B. Orientation to facility Attend a hospital wide orientation if possible.

1. Review organizational chart of the facility. To whom does the Director of Food Service
report? If the department is run by a contract management company, discuss with the Food
Service Director the requirements of the contract. Discuss different types of contracts.

The foodservice director reports to the COO of Affinity Medical Center who is Elizabeth Pruitt.
The department is run by HHS who are contracted for three years and extended as needed.
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2. Read the Mission Statement. What are the long-range plans of the facility? Read the
progress reports to the administration. Arrange to meet and speak with the patient
advocate if possible.

The long-range plans of the facility are they are dedicated to providing safe, high quality,
compassionate care and will be the premiere healthcare resource in western Stark County and
surrounding communities. They will do this by assuring the patient satisfaction and customer
service remain out top priorities, offering a scope of services to fulfill the needs of our
community, maintaining a culture of quality improvement and patient safety, collaborate with
the community, medical staff, employees, and other healthcare providers to continue to deliver
excellent patient care, and develop exceptional healthcare providers by offering educational
opportunities as a teaching hospital.

3. Who inspections or surveys your facility? What is the date of the last and the next Joint
Commission survey? What other regulatory inspections are expected, and when will they
occur? Locate your state health code with your preceptor's help.

Centers for Medicare and Medicaid Services and the Healthcare Facilities Accreditation Program
inspect and survey the facility. The last date of the Joint Commission was July 2016 and occurs
every three years. The health department comes out twice a year and will follow up if there are
critical findings during the inspections. The state health code is on the Ohio Department of
Healths website under the Ohio Administration Code, Chapter 3717-1, Ohio Uniform Food
Safety Code.