Club Health

Archive for September, 2011

My mission in this article is to give you a feel for the kind of equipment that’s usually required by the health department and equipment that’s traditionally used in a personal kitchen but can also be used to get your business started. I’ve also included a few helpful tips that can make your work a little easier, less time consuming and more profitable.

Here’s your first money-saving tip: used commercial equipment will more than satisfy your needs. Commercial equipment tends to have a long operating life when it’s taken care of properly.

The following equipment list will be especially helpful if you’re operating on a shoestring budget. It will also be useful if you are uncertain about operating this type of business and want to test the waters.

Ovens – The health department has no requirements concerning the size, type, or make of oven used in your business. You can use the same type of conventional stove that you have in your personal kitchen if it bakes properly and produces the results you need. But you should be aware that conventional ovens limit the quantity you can bake at one time and the speed of baking.

To increase production and keep up with demand, you’ll need a commercial oven, preferably convection. Convection ovens bake fast and efficiently. Before purchasing a commercial electric oven, inquire about wiring and outlets needed for operation. Before purchasing any type of gas oven, make sure you have enough space for a hood fan and proper ventilation.

Mixers – If you have budget concerns, a home-style stand mixer will work perfectly to get you started. I recommend KitchenAid mixers. If you have product demand and the budget, definitely invest in a commercial mixer. A used twelve or twenty-quart commercial mixer will get you off to a great start.

Refrigerators/Coolers – Are you watching the budget? If so, here’s another tip that will save you many dollars. Home-style refrigerators will work perfectly for your start-up and established business. Commercial refrigerators (referred to as coolers) can be expensive, even the used ones. So consider carefully the amount of space you have, the amount of product to be chilled, and your budget for refrigeration. Before purchasing a commercial cooler, inquire about the necessary electrical wiring and outlets needed for operation.

Proofing Cabinets – If you’re making large quantities of yeast breads, you will benefit from having a proofing cabinet. This cabinet maintains a warm temperature that’s perfect for the stage of bread making when the dough needs to rise and double in bulk.

Work Sinks – A stainless-steel compartment sink is usually a requirement of the health department. Even if this type of sink is not required, you should consider buying one. The convenience and ease of washing large sheet pans, large mixing bowls, and other oversized pieces make it well worth the cost.

Work Tables – The health department usually requires a certain kind of work surface for food preparation and protection. Stainless-steel tables are the most popular because they can be easily cleaned and do not absorb germs and other contaminants. There may be other tabletop surfaces that meet approval. Ask your health department for more information. The size table you buy should be determined by available space and the task to be performed. Rolling Pan Racks (Shelves) These heavy-duty metal racks are made to hold both half- and full-size sheet pans. They vary in height and the number of pans they hold. They are excellent space savers. Use them for cookies and cakes (before and after baking), ingredients, supplies, and more. One of the great convenience features is mobility. They can be moved to wherever you’re working. A pan rack is not required by the health department, but it should be near the top of your list of necessities. Used racks will work perfectly.

Storage Shelves – You’ll need lots of storage space for dry ingredients, packaging supplies, and other items. It’s always a great idea to make the most of your work space from floor to ceiling.

Hand Sink – A hand sink is generally a small sink used to wash your hands before and during work. This sink is usually required by the health department. You can save on cost by purchasing a fiberglass sink (called a utility sink) at most building supply stores.

Ingredient Bins – It’s not necessary to buy commercial storage bins for items like flour and sugar. Just go to a building supply store and purchase large thirty-two-gallon trash cans with lids. They must be new, of course. These cans will store a fifty-pound bag of flour or sugar and more. Do not empty the product directly into the trash can. Instead, drop the unopened bag into the can, and then open the top of the bag and dip out the product as needed.

More Tips: Before purchasing any large equipment, measure all doorways that the equipment has to pass through before it can be placed in the work area.

Always ask for a warranty. Most companies offer at least a thirty-day warranty on used equipment.

There are six tiers or levels of healthcare response to a disaster. Planning and coordination has to occur at each of the levels. Each level must know how to support the next lower level and how to access the help from the next higher level.

Individual Facility Level

Tier 1 is the individual healthcare facility, such as a hospital, public health department, community health center, or nursing home. These facilities will activate and manage their disaster plan in response to a local event. This is an everyday event in healthcare, because of surge capacity/surge capability minidisasters. At some point during the crisis, the local facility will return to regular activities or activate its hospital incident command system when the event surges beyond its capacity. When the event exceeds the capability of the facility, the next tier of response occurs by notifying other healthcare facilities, the public health department, and emergency management agencies.

Local Coalition or System of Individual Facilities

Tier 2 is a healthcare system, such as a collaboration of hospitals, community health centers, nursing homes, and the public health department(s) in a localized area. This organization of community healthcare assets gathers to respond in a systemwide manner. Pre-event planning and coordination must have already occurred at this tier. Common communications and incident command systems are critical for this level of response. If the event exceeds the capabilities of this local system, the next tier of response occurs by notifying the public health department and emergency management.

Area Coalition or System of Individual Facilities Level

Tier 3 is an area healthcare system, such as a collection of local systems in a larger area than Tier 2 (e.g., susbstate region ) This area system will provide support and resources from a larger geographic area of the state without having to draw on all statewide resources. Pre-event planning and coordination must have also occurred at this tier and usually involves the state public health department, the state Emergency Management Agency ( EMA ), and other needed state-level agencies. Common communications and incident command systems are critical for this level of response. If the even exceeds the capabilities of this area system, the next tier of response occurs by area or substate regional public health departments and emergency management notifying the appropriate state agencies.

Statewide Coalition or System of Individual Facilities Level

Tier 4 is a healthcare system made up of a statewide collection of healthcare facilities, resources, and personnel. The state system will provide support and resources from the entire state and will be a combination of governmental and private responders and volunteers. Pre-event planning and coordination must also have occurred at this tier and involves the state public health department, the state EMA, the state governor’s office, and other state-level agencies. Common communications and incident command systems are absolutely essential for this level of response. If the even exceeds the capabilities of this state system, the next tier of response occurs by the state public health department, emergency management, or governor’s office notifying the appropriate multistate and federal response agencies.

Multistate Coalition or System of Individual Facilities Level

Tier 5 is multistate healthcare system made up of regional states’ healthcare facilities, resources, and personnel. The multistate system will provide support and resources for a state or states impacted by a mass casualty disaster. Pre-event planning and coordination must have occurred at this tier and involves the state public health department, the state EMA, the state governor’s office, other state-level agencies from numerous states, and regional national response agencies. Common communications and incident command systems are absolutely essential for this level of response. If the event exceeds the capabilities of this area system, the next tier of response occurs by regional national response agencies notifying the appropriate national response agencies.

Federal Regional or National System of Individual Facilities Level

Tier 6 is the federal regional and national healthcare systems. The regional or national response will provide federal healthcare resources and personnel to support the healthcare needs of a state or states. Pre-event planning and coordination must have also occurred at this tier and involves the state public health department, the state EMA, the state governor’s office, other state-level agencies from multiple states, and federal response organizations, including FEMA, the Department of Homeland Security, and the Department of Health and Human Services. Common communications and incident command systems are essential for this level of response.

Once a healthcare facility commits to implementing its role in a tiered response system, it is essential that incident management tools be developed and implemented that are consistent throughout the United States.

If you enjoy assisting others with their healthcare concerns and being a teacher at the same time public health nursing may be for you. Public health nurses specialize in treating and preventing ailments. Many work for local clinics and community health centers. They also spend a great amount of time traveling and educating individuals on health care issues. Many also travel to make home visits to seniors who are unable to leave their homes to go to doctor’s appointments or to visit new mothers to ensure that their newborn babies are developing properly. Being a public health nurse will allow you to use a variety of skills in a variety of different settings.

One of the main responsibilities and goals of a public health nurse is the focus on prevention. In clinical settings such as hospitals the goal is to treat a condition and cure the condition if possible. Public health nurses do treat ailments, but their main objective is to prevent diseases and complications from occurring. Many work in organizations such as Planned Parenthood to prevent the spread of sexually transmitted infections through community outreach programs directed towards schools and high-risk populations. Some also participate on councils and assist in research projects to offer data and suggestions on improving access to healthcare for specific populations and communities with the goal of increasing awareness and improving the health and lifestyles of individuals in order to prevent the onset of disease and conditions.

The majority of public health nurses work for the local government, although many can be found working in clinics, schools, community centers and other establishments. Unlike nurses who work in hospitals,