H1N1

A new coding system in hospitals.

I ran across an interesting story over the weekend. It actually was a follow-up to an article that had appeared in The Free Lance-Star, a newspaper in Fredericksburg, Va. Written by the newspaper's health reporter, the article told of an unfortunate side effect of a restriction on visitors that apparently was put into effect at a number of hospitals in the state.

The hospitals are using a "green/yellow/red" coding system to indicate who may visit a healthcare facility. Yellow means no one under 18 is allowed to visit, and red mean only immediate family may visit, and only two visitors at a time.

Jim Hall wrote, "A friend was surprised to find that she was welcome in Mary Washington Hospital recently but that her 16-year-old son was not. The two were headed to the hospital cafeteria when a security guard intercepted them near the front door."

Hall reported that his friend had known about the restriction but thought it pertains only to patient areas of the hospital. The Mary Washington cafeteria is located in the basement of the building.

That made me wonder whether this was a case of an overzealous security guard or a policy that could have a negative impact on foodservice operations. Assistant editor Becky Schilling will be checking on how hospitals are dealing with the threat of the H1N1 virus. We'd love to hear from all operators, healthcare and other. What procedures are you putting in place to protect staff, patients, employees, etc., from the "swine flu" virus?

E-mail me at pking@foodservicedirector.com. In particular we'd like to hear from hospital directors about visitor restrictions at your institutions and in what ways foodservice might be affected.

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources