About 5 minutes to read
Key points to remember
- Patient Food and Nutrition Services (PFANS) incorporates our Michigan Medicine Core Values into their daily work through a number of initiatives.
- PFANS initiatives demonstrate our core values and help improve the experience for our patients, employees and community.
- Check out The Wrap podcast episode below to learn more about the important work being done by our PFANS team.
Throughout Michigan Medicine, faculty and staff work hard to provide exceptional patient care, education, and research.
Part of this effort is centered on the core values of the organization. Every day, you can find extraordinary examples of caring, inclusion, innovation, integrity and teamwork.
In honor of Health Food Service Worker Week, here’s a look at how Patient Food and Nutrition Services – or PFANS – lives these values every day.
When you think of PFANS, you often imagine cooks in hospital kitchens, call center representatives taking orders over the phone, or staff members delivering nutritious food to each of the hospital’s inpatient rooms. organization.
But you may not think about the logistics of such an operation. That’s why the team launched the “Shoes for Crews” program.
Thanks to this initiative, the department provides non-slip footwear covered by a guarantee. The objective of the program is to prevent slips, slips and falls, especially for team members who work in wet areas, such as where dishes are washed after use.
“Being in this industry for almost 20 years, I have scoured a number of different shoes and work styles and know how difficult it can be to find the right pair that is not only comfortable for a full day but can also provide the slip-resistant safety required for working in a kitchen,” said Ashleigh Isaacs, Food Services Manager. “The Shoes for Crews program has provided staff with access to a high-quality shoe that meets standards of comfort and safety that he might not have been able to find or buy on his own.I strongly believe that the program has led to greater employee job satisfaction while maintaining a “ safety first!”
The figures confirm Isaacs’ observation: almost 90% of the personnel who participated in the program said they were satisfied with it.
Michelle Melotti, MBA, Director of Food Services and Head of Diversity, Equity and Inclusion, provided bystander intervention training to the entire Food Services team. The training used job-specific role plays to engage staff and foster a more inclusive environment.
“The most impactful part of the training was seeing a staff member relate the concept of the script to their own personal experience and feel comfortable sharing it with the group,” Melotti said. “It led to meaningful conversations and a better understanding of the impact of our words and actions.”
In May, the department’s room service and room service call center teams, in coordination with the bedside implementation team, activated a bedside “Let’s Eat” app in MyChart.
The new feature allows patients to access appropriate room service menus based on their individual dietary needs. They also have access to large print menus and menus in Arabic, Spanish and Chinese.
“Electronic menus are nice for patients, especially when space is limited inside a patient’s room,” said Jocelyne Clancy, MS, RDN, Room Service Call Center Manager . “I remember a few times a patient couldn’t locate their menu when they reached the meal order line. The tablet is useful for keeping everything in one place.
Each month, the PFANS Safety Committee visits a different operating unit or area to reinforce high reliability principles and address safety issues. These concerns are then conveyed and addressed transparently through the rounding process.
According to Seneka Harris, food service worker, safety management is critical in all areas of service.
“[Safety rounding] not only ensures the safety of our patients, but also the safety of our employees,” said Harris. “Without this, we could have a lot of unnecessary injuries and/or accidents that could have been avoided.”
This is a collaborative effort with Michigan Medicine Community Health Services.
How much teamwork goes into Meals on Wheels? Consider this: UM Health executive chef Curtis Stevens creates MOW menus with input from the staff who prepare the food. Next, Meals on Wheels’ Registered Dietitian Nutritionist evaluates the menus. Food service workers then prepare the food and another team packs and prepares it for delivery. At this point, MOW volunteers pick up the meals and deliver them to program participants.
When presented with the opportunity in 2016 to join the team responsible for preparing and packaging food for Meals on Wheels, Carletta Richardson – who has worked at PFANS since 1988 – said she “n’t didn’t even hesitate.
Richardson starts her day at 5 a.m., but she said it was worth it and she worked to prepare the food as if she were preparing it for her own family.
“It’s all about the community and the people we help. I do it for other people’s parents,” she said. “I just want people to be happy with what they get.”
If you want to hear more about the important work of this team, check out The Wrap’s employee podcast below! And thank you to all Michigan Medicine food service workers for all you do every day!