Maintenance and Patient Perception of Optimal Food Temperatures in a Long Term Care Facility

Ronit Berson, B.S., Dietetic Intern, The Sage Colleges, Troy, NY ABSTRACT
It is the responsibility of Long Term Care Facilities to provide nutritious and safe meals for their residents. Problems arise when residents choose to not eat in the dining room due to dissatisfaction. Additionally, food served at unsafe temperatures poses a significant health risk to the resident. The purpose of this study was to identify the progressive temperature decrease of hot food from kitchen to plate, and to assess patient perception of optimal food temperatures. An observational chart was developed to record the temperatures of each hot food item on four random weekday lunch meals. A four-question survey was also administered to five residents (4 female, 1 male) regarding the temperatures of the meal being served. Results from the four day observational survey revealed a 20-35 F decrease in food temperature from the steam table to plate, and a 5-20 F decrease from the time the food was plated to it being served. That resulted in a serving temperature of 25-55 F less than optimal target temperature, which is usually 150 F for these hot foods. The cold foods temperatures also moved upwards toward room temperature, but in a range less than that of the hot foods. Results from the observations also found, approximately 60% of the food already plated was not covered while retrieving other foods. Results from the resident questionnaire revealed that 40% of the residents send their food back to be reheated. The questionnaire also revealed three out of the five residents (60%) reported the food tasted good, however their biggest complaint was food being served at temperatures lower than desired. The other two residents (40%) surveyed said they prefer their food to be on the cooler side, so they were happy with the lower food temperatures. In conclusion, long term care facilities should consider patient perception and preference regarding food temperature. The difference it can make in patient satisfaction and safety is significant.

OVERALL DROP IN FOOD TEMPERATURE MATERIALS AND METHODS

Survey 4 questions administered orally by staff to 5 residents (1 male, 4 female)

INTRODUCTION
A long term care facility has the responsibility to provide safe and nutritious meals to its residents. Food being served at unsafe temperatures is dangerous for the residents. In addition, the temperature at which food is desired varies among residents of long term care facilities. The temperature of food is important not only for the taste preference of the person consuming it, but also for killing potentially harmful microorganisms that are naturally found in food.

Questions asked were: was the hot food hot, was the cold food cold, was the temperature to their satisfaction, and how enjoyable was the overall meal Observations Items that were assessed were coffee, entre, and sides. Span of time the prepared food was out of the steam table was recorded (main kitchen to personal care dining room) The meal temperature was tracked at three points: when it arrived at the steam table in the Personal Care dining room, when it was plated (uncovered) and finally when it was served to the residents and then recorded Once all the data was gathered, a range was determined from steam table to being plated

CONCLUSIONS
Five possible remedies were offered to improve the unsatisfactory temperatures: Utensils with heat resistance handles, Using sleeve type covers for the handles, Additional staff member to plate up foods, Reorder the plating of food, Simply covering the plated foods with dome covers.

RESULTS
Servers said utensil handles were slightly burning their hands

PURPOSE
The purpose of this project was to identify the progressive decrease in temperature of hot food from kitchen to plate To assess patient perception of optimal food temperatures. To address unsatisfactory comments by residents regarding food temperatures

while serving Based on the survey results, 3 out of 5 residents were not satisfied with their meal temperature. Observations revealed: The overall temperature drop from steam table to being served ranged between 25-55F The coffee dropped between 29-40F, side dishes between 25-45F, and the entres between 35-55F The heat lamps above food on steam table were not turned on The servers plated hot foods first and ended by plating the cooler and room temperature items.

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