Discuss centralized meal assembly system in a health care facility.
A foodservice director has many options for food production and service. Most foodservice directors inherit a foodservice system, but may make modifications to that system or select and build a new system. For example, in today’s environment it is very difficult to find adequate labor, which is forcing school foodservice directors to consider alternatives in food production. Also, there is a great concern about food safety,
including Hazard Analysis Critical Control Point (HACCP) program implementation, and quality control that might be improved in centralized food production. If a change is to be made in the system, it is important to know what alternatives are available.
There are some characteristics of foodservice that make it
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