“Sous chefs may be slicing everything up
right up front, there are flames shooting out of the pans, and there’s often counter seat- ing,” he adds, which is great for solo diners and social interaction. But it also requires attention to chef training as well as to de- sign—getting the right counter heights and edges, for instance. Outdoor venues need to be designed to
protect diners from strong sun or wind, with sturdy furnishings, and outdoor kitchens need attention to holding temperatures and insect hazards.
Some unanticipated hazards But in the dining room, “the number one risk is the same as across all of senior living: falls,” says Elizabeth Norman, director of risk control services for Glatfelter. A recurring potential trouble point is on holidays, when families, mobility devices,
extra chefs or buffet stations, decorations, and musicians or other entertainment up the traffic flow. Advance planning can make these smoother. Advances in flooring, particularly use of
poured floor surfaces, help keep spills from becoming a slip hazard. However, Glatfelter has found dining-area falls aren’t usually related to anything specific to the environ- ment—they don’t happen in any greater proportion than in other areas. Alternate dining options may require
more staff, Yingling points out, as well as more staff training. “Flexible dining schedules and more food available at more times makes it easier for residents to have a healthy diet—but it’s no longer a healthy choice if it’s not properly taken care of.” “And there are more people holding
food-related social events, such as cooking demonstrations and wine tastings,” Nor-
man adds. Chefs or visitors holding these can model good preparation practices. In fact, these can be opportunities to pass along food safety knowledge to residents in an en- joyable way.
RESOURCES
• To learn more about the National Restaurant Association’s work with Active Managerial Control and systems in institutional dining, contact
foodsafety@restaurants.org.
• For more about ServSafe, visit:
servsafe.com
• Glatfelter Healthcare Practice has a library of risk management bulletins on its website under “Safety Central”:
glatfelterhealthcarepractice.com
Argentum Members: ACCESS YOUR SERVSAFE
TRAINING DISCOUNTS
Argentum established a new partnership with the leader in food safety training and certification—the National Restaurant Association’s ServSafe™ program. ServSafe is widely respected as the leader in food safety training and certification, offering resources and examinations created by foodservice and regulatory experts. Through this partnership, Argentum members are eligible to receive a 10% discount on resources that can be used to prepare for the ServSafe certification examination.
Visit
argentum.org/servsafe today to take advantage of this offer!
MAY/JUNE 2019
ARGENTUM.ORG 29
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60
