Beyond Hunger’s Post

A Responsible Case Study: At-a-glance 🏥Client: Creative Solutions, a skilled nursing facility with nearly 200 locations, cares for over 10,000 residents across Texas. 🔎Challenge: Ensuring food safety compliance and consistent training across a large number of geographically spread facilities, many in remote areas. 🧠Solution: Partnering with Responsible Training, Creative Solutions implemented an online training platform that provided flexible, standardized food safety courses accessible to all staff, no matter their location. 💬"With Responsible Training, I have peace of mind knowing that all our employees are properly trained and understand the rules, which helps ensure the safety of our residents." - Amy Wees, VP of Nutrition Services, Creative Solutions 🏆Results: Improved food safety compliance, streamlined training for staff, and increased peace of mind for families, knowing their loved ones were in safe hands. Curious about how a partner like Responsible training can give your residents and their families peace of mind? Reach out! We love to hear from you! #FoodSafety #TrainingCompliance #SeniorCare #HealthcareTraining #OnlineTraining #SafeFoodHandling #SkilledNursing #PatientSafety #ElderlyCare #WorkplaceCompliance #ComplianceMatters #PreventFoodborneIllness #FoodSafetyFirst #SeniorLiving #HealthAndSafety

Week 07 01. Identify the project and its goals. *Providing lunch and dinner to a home. Ensuring that elderly residents are fed nutritious meals on a daily basis, improving their overall well-being and providing ongoing support to the nursing home. 02. Gather information. *Assessment of nutritional needs and dietary preferences of elderly residents. Identified gaps in current food provision and determined required resources (e.g. food supplies, kitchen staff). 03. Project planning. *A meal plan is developed to meet the nutritional needs of the residents. Coordinated with local suppliers for food procurement. Establish a schedule for food distribution and assign responsibilities to volunteers or staff. Implementation 04. Implementation. *The catering service was implemented starting from a pilot phase to address any issues. Ensures food is prepared and delivered as per schedule. The quality of food and service was observed. 05. Evaluation. *Regularly reviewed feedback from nursing home residents and staff. Analyzed food service effectiveness and made adjustments based on feedback and observed results. #SSlessonWchrish #Horizoncampus

Do you prefer your nursery to have an onsite kitchen? For many people, the answer is yes - food is freshly made and bespoke to your child’s dietary requirements… But reality is often a little more complicated than that. For many nurseries, it’s very hard to maintain an efficient kitchen team - running a kitchen is an entirely different business to running a nursery. When we started off with V&Me I interviewed dozens of nursery cooks. All of them used short cuts like jarred or frozen sauces, or sometimes even ready meals from the supermarket (!) But at the same time, nurseries and parents typically didn’t feel like they had a choice. For decades, outsourcing your nursery meal meant that your children’s food is cooked in a different city, shipped over to their nursery all mushy and overdone because it’s been traveling in a hot container for the whole morning… Just like what we’ve done for our retail customers, we are now offering nurseries a solution without compromise. We operate like a restaurant, cooking to your setting’s eating time. Everything is made from scratch by our chefs in our central London kitchen - freshly on a daily basis. Nothing frozen, nothing ultra processed. So if you think your nursery should move to using V&Me please do get in touch! #earlyyearsnutrition #nursery

Week 07 01. Identify the project and its goals. *Providing lunch and dinner to a home. Ensuring that elderly residents are fed nutritious meals on a daily basis, improving their overall well-being and providing ongoing support to the nursing home. 02. Gather information. *Assessment of nutritional needs and dietary preferences of elderly residents. Identified gaps in current food provision and determined required resources (e.g. food supplies, kitchen staff). 03. Project planning. *A meal plan is developed to meet the nutritional needs of the residents. Coordinated with local suppliers for food procurement. Establish a schedule for food distribution and assign responsibilities to volunteers or staff. Implementation 04. Implementation. *The catering service was implemented starting from a pilot phase to address any issues. Ensures food is prepared and delivered as per schedule. The quality of food and service was observed. 05. Evaluation. *Regularly reviewed feedback from nursing home residents and staff. Analyzed food service effectiveness and made adjustments based on feedback and observed results. #SSlessonWchrish #Horizoncampus

Week 07 01. Identify the project and its goals. *Providing lunch and dinner to a home. Ensuring that elderly residents are fed nutritious meals on a daily basis, improving their overall well-being and providing ongoing support to the nursing home. 02. Gather information. *Assessment of nutritional needs and dietary preferences of elderly residents. Identified gaps in current food provision and determined required resources (e.g. food supplies, kitchen staff). 03. Project planning. *A meal plan is developed to meet the nutritional needs of the residents. Coordinated with local suppliers for food procurement. Establish a schedule for food distribution and assign responsibilities to volunteers or staff. Implementation 04. Implementation. *The catering service was implemented starting from a pilot phase to address any issues. Ensures food is prepared and delivered as per schedule. The quality of food and service was observed. 05. Evaluation. *Regularly reviewed feedback from nursing home residents and staff. Analyzed food service effectiveness and made adjustments based on feedback and observed results. #SSlessonWchrish #Horizoncampus

Do you have a daycare or school or hoping to start one soon? These are public health measures you should think about. It's not exhaustive but should be able to guide. Classrooms/Play areas - Should be clean and well maintained. Toys regularly sanitized. Soft ground coverings to prevent injuries. Food hygiene -Proper handling, preparation and storage of food. Use FIFO-First In First Out. Separate zones for raw and cooked food to prevent cross-contamination. Food handlers-Appropriate clothing. Valid medical certificates. Trained on food hygiene practices. Water-What is your water source?Is it tested to ensure it's safe for consumption? Sanitation facilities -Adequate and separate child sized toilets for boys and girls. Clean and well maintained. Handwashing stations -Strategically located near toilets and dining areas. Should be equipped with soap. Handwashing techniques should be taught and monitored for compliance. Waste management - Proper segregation of waste. Well lined and covered bins. Pest control-Ensure the premise is free of pests and vermins. Ventilation and lighting -Should be adequate. Artificial and natural lighting. What are your thoughts?

Week 07 01. Identify the project and its goals. *Providing lunch and dinner to a home. Ensuring that elderly residents are fed nutritious meals on a daily basis, improving their overall well-being and providing ongoing support to the nursing home. 02. Gather information. *Assessment of nutritional needs and dietary preferences of elderly residents. Identified gaps in current food provision and determined required resources (e.g. food supplies, kitchen staff). 03. Project planning. *A meal plan is developed to meet the nutritional needs of the residents. Coordinated with local suppliers for food procurement. Establish a schedule for food distribution and assign responsibilities to volunteers or staff. Implementation 04. Implementation. *The catering service was implemented starting from a pilot phase to address any issues. Ensures food is prepared and delivered as per schedule. The quality of food and service was observed. 05. Evaluation. *Regularly reviewed feedback from nursing home residents and staff. Analyzed food service effectiveness and made adjustments based on feedback and observed results. #SSlessonWchrish #Horizoncampus

Week 07 01. Identify the project and its goals. *Providing lunch and dinner to a home. Ensuring that elderly residents are fed nutritious meals on a daily basis, improving their overall well-being and providing ongoing support to the nursing home. 02. Gather information. *Assessment of nutritional needs and dietary preferences of elderly residents. Identified gaps in current food provision and determined required resources (e.g. food supplies, kitchen staff). 03. Project planning. *A meal plan is developed to meet the nutritional needs of the residents. Coordinated with local suppliers for food procurement. Establish a schedule for food distribution and assign responsibilities to volunteers or staff. Implementation 04. Implementation. *The catering service was implemented starting from a pilot phase to address any issues. Ensures food is prepared and delivered as per schedule. The quality of food and service was observed. 05. Evaluation. *Regularly reviewed feedback from nursing home residents and staff. Analyzed food service effectiveness and made adjustments based on feedback and observed results. #SSlessonWchrish #Horizoncampus

Dignity, Empowerment and Person Centred Care. Three nouns at the forefront of catering and nutrition within the healthcare industry. Plate guards empower residents to eat without intervention in a dignified way. Non-white table cloths allow contrast for dementia residents to view their food in a more positive manner. Show me, tell me plates allow residents to see and choose meals without verbal communication. Allowing residents to choose their meals and what goes on their plates (vegetables, carbohydrates, sauces etc) encourages their appetites and their personal autonomy in making the decisions in how they want to dine. Some great, simple and quick fix tips on dementia dining can be found here: https://lnkd.in/eZ3_zPDZ) #dignity #dining #dementia #dementiacare #catering #carecatering #healthandsocialcare #socialcare #elderlycare #nursing #nursingcare #dementiaawareness #headchef #carehome

🍎🍗 September is National Food Safety Education Month! 🍗🍎 Did you know that about 48 million people suffer from foodborne illnesses each year in the United States? That's 1 in 6 Americans! Even more concerning is that these illnesses result in approximately 128,000 hospitalizations and 3,000 deaths annually. 😮 🌟 As Employee Benefits Consultants, we understand the impact that health and wellness have on employee productivity and overall well-being. That's why we're committed to raising awareness about food safety. 🌟 This month, don't be passive. Take an active role in creating awareness to prevent foodborne illnesses! Talk with your workforce about simple steps like washing hands before handling food, cooking meat to the correct temperature and avoiding cross-contamination. Join us in taking the initiative to educate our workforce and our communities on this critical issue. Because when it comes to food safety, knowledge is the best defense! #NationalFoodSafetyEducationMonth #NFSEM #EmployeeWellness #FoodSafetyTip!