All Foodservice and Nutrition Care Managers recognize that maintaining accurate information regarding patient allergies is an important responsibility for a Food and Nutrition Services Department.  This responsibility is separated into three categories:

     • Maintaining individual patient records
     • Full knowledge of which food items and recipes contain allergic ingredients
     • Assuring that a patient is not delivered items which contain the allergens

This document assists in comparing the costs associated with maintaining allergy records manually and using automation.

Input your numbers into the textboxes, then click the Calculate button. All fields required.

Enter the time that you would expect to be expended to send/receive a call from a nursing station, patient room or F&NS office, to your diet office requesting for an update to a patient record indicating an allergy and, to update the any menus, nourishment list/labels or tray cards that have been processed.

Enter the time that it would take, on average, for a F&NS employee to update the patient Cardex.

Enter the time that it would take, on average, for a F&NS employee to visit the storeroom, find an item, read the ingredient label and update any menus, nourishment lists/labels and tray cards that have been processed for a patient to remove the allergy and enter a substitute item.