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To establish a policy on the use of internal and external catering for all departmental events, parties and celebrations.
Mercy Hospital Jefferson will control its expenditures with regards to catering and other food purchases throughout the institution; specifically, departmental purchases of internal/external catering or food purchases.
All catering/food purchases will be approved by a Vice President, before any order or food purchase is made by any department. For external catering and food purchases, the Catering Food Request form should be completed and approved prior to the catered event. For internal catering requests, VP approval is indicated by selecting “yes” from a drop down on the electronic catering request form.
Justification for catering or purchase of food will be hospital related and for special events/celebrations and not for general meetings. (There are Administrative exceptions to this rule, such as Board Meetings.)
Unless otherwise authorized, all cost for the event will be charged to the department having said celebration/event.
Typically, cost should not exceed Nine ($9.00) per person. If the cost of Nine ($9.00) per person is to be exceeded, then sound justification needs to be given in detail to the Vice President for approval. There is a minimum cost of $25 for any delivered services. There is no minimum cost for pick up orders.
All catering/food purchases will be approved by a Vice President, before any order or food purchase is made by any department. For external catering and food purchases, the Catering Food Request form should be completed and approved prior to the catered event. For internal catering requests, VP approval is indicated by selecting “yes” from a drop down on the electronic catering request form.
Justification for catering or purchase of food will be hospital related and for special events/celebrations and not for general meetings. (There are Administrative exceptions to this rule, such as Board Meetings.)
Unless otherwise authorized, all cost for the event will be charged to the department having said celebration/event.
Typically, cost should not exceed Nine ($9.00) per person. If the cost of Nine ($9.00) per person is to be exceeded, then sound justification needs to be given in detail to the Vice President for approval. There is a minimum cost of $25 for any delivered services. There is no minimum cost for pick up orders.
As with any purchase, reimbursement will be made with the proper records, including all receipts and a copy of the (V.P.) signed Catering/Food Request Form. If the form is lost or being filled out after the fact, it may not be authorized. This will mean that the Director will be responsible for the bill. Any post authorization will be at the sole discretion of the Vice President of that division. This will include all caterings/food purchases.
To provide and maintain general nourishment stock levels in patient care units and ensure all food items are kept in a safe and sanitary manner.
Floor Stock will be provided and rotated by Food Techs from the Kitchen
1. Food Techs collect quantities of dry goods, juices, milk, gelatin and pudding from kitchen storage areas.
2. Food Techs date individual juice containers before delivery to Nursing Units.
3. All refrigerator/freezers will be cleaned on a daily basis and defrosted as needed. Frost or ice should never exceed 1/ inch. Dates of defrosting should be included on the temperature log sheet. The refrigerator/freezers can be cleaned using a food grade disinfecting wipe.
4. Food Techs inventory individual nursing units / kitchens daily and provide additional stock needs as indicated on pre-determined nursing unit par lists and record usage.
5. Food Techs rotate supplies of juices, milk, pudding, and gelatin daily. FIFO - First In, First Out Method is utilized. Expired product is discarded.
a. Check that each item is labeled with and expiration date and throw away any expired or undated items.
b. Stock each item according to requested par level with the oldest items in front and newest items in back.
c. Patient snacks and food items brought from outside the facility must be covered, labeled with the patient initials, room number and date and may remain for up to two days at the discretion of the Food Tech. Any item undated, uncovered, or appearing to be hazardous will be thrown away immediately (if there is visible mold, for instance, it will be thrown away, regardless of the date).
d. No staff food will be allowed in patient food refrigerator/freezers.
e. No medications may be stored in any patient food or breast milk refrigerator/freezer.
f. No breast milk may be stored in any patient food refrigerator/freezer.
g. All Floor Stock refrigerators are to be clearly labeled “Hospital issued food for patients only.”
6. Emergency stock requests are provided by contacting the Supervisor On Duty.
