Quality controls
are essential at each step of a healthcare food
service operation, from the development of procurement
specifications through distribution and service
to the customer of the Division of Food Services.
Quality control includes those steps (criteria)
taken to ensure that behaviors meet or move toward
established performance standards.
The key to a quality food service assurance program
is continuous monitoring to determine if quality
standards are maintained in all aspects of the operation
to ensure that quality goods and services are produced.
Our Food Service Quality Control and Quality Assurance
program is a method of insurance to all of our customers
that they are receiving quality products and services.
Where has the Quality Assurance Program been established?
... In Our Menu.
to provide a menu system that satisfies residents/patients
and meets the goals of the Division of Food Services
... In Our Purchasing and Receiving.
to receive quality and quantity of merchandise at
the required time and at a fair price.
... In Our Production.
to provide a food production system that assures
the service of high quality food.
... In Holding and Distribution.
to maintain a system for food holding and distribution
that ensures only the highest quality.
