02 Sep The Cons of COVID-19 in Food Production
People all over the world have been impacted by COVID-19. The top priority for everyone is to try to live a normal life with all the changes. With everything going in the world, we have dealt with many losses and setbacks. All of which vary from jobs, food, and even the school systems. However, businesses are required to keep moving to provide for their consumers.
The cons of COVID-19 in food production:
- Keys to Cost Control monitor try line for portion control, waste, quality. Daily spend down. Track and change reports for census/production. Lock storage room when not in use. Monitor PPD monthly with the Administrator. Use food first and less costly supplements. Liberalize diets.
- Importance of analyzing food waste daily average regular menus= 2400 calories/day 85-100 grams protein/day. Nutritional needs of 85 YOF= 1200 calories/day 55 grams protein/day.
- Daily waste for 1 resident= 1200 calories 45 grams protein
- Keys to Control Food Costs Review menu and revisions. Adjust menus using cost-effective items. Adjust recipes for the census. Utilize leftovers (snacks, freeze, alternates). Follow portion sizes no large, doubles without orders. Consider small portions as appropriate with RDN approval.
- Factors for Substitution Decisions include frequency, the center of the plate appearance, costs, color, texture, shape, and taste. Make menu changes as appealing as possible to increase intake and avoid waste.
We must make sure we are doing everything possible to keep the world moving. It involves everyone to step up, reduce, and use our supply the best way possible. At this point and time, we do not have food to waste. Instead, we use the food available and hope that the shortage decreases.
To find out more information on how we are providing food to our consumers please visit our site: https://nutritiouslifestyles.com/webinar-providing-maintaining-food-budget-during-supply-chain-disruptions/.