Recipe for Success: Take your Healthcare Training to the Highest Level

Healthcare Customer Service

Healthcare foodservice has made significant strides to improve food quality and customer service to meet the desire for contemporary, healthy menus and service expectations from consumers. Operators must be prepared to provide patients and their guests with an experience rather than just a meal, whenever possible.


Many employees entering jobs in healthcare foodservice come with minimal culinary experience. Training plays an important role in ensuring foodservice teams are equipped with the tools they need to deliver quality food and service to consumers they interact with daily.


Employers can instill confidence in their teams by focusing on three key areas of healthcare foodservice: food safety, food allergies and customer service.


Food Safety

According to the CDC, every year in the United States, 48 million or (1 in 6) Americans experience foodborne illness. They estimate roughly 128,000 Americans are hospitalized and 3,000 die of foodborne diseases each year³.


Understanding how to handle and prepare food safely back-of-house and when serving to residents and guests is a critical component for foodservice teams. Equipping teams with practical skills, proper hygiene guidelines, and an understanding of their role in the food flow process is vital to the health and safety of those that consume the food they prepare and serve.


Food Allergies

It is important for foodservice employees to know how to successfully prepare and serve food to residents and guests with food allergies and intolerances. According to a 2017 study, approximately four percent of Americans have a food allergy¹. Although nearly all foods can trigger an allergic reaction, there are eight foods that account for 90 percent of all food-allergic reactions²:

  • Eggs
  • Fish
  • Milk
  • Peanuts
  • Shellfish
  • Soy
  • Tree Nuts
  • Wheat


Foodservice employees should understand the importance in taking proper food allergy precautions when handling and serving food, know how to respond to an allergy emergency and how to identify potential cross-contact situations that may cause an allergic reaction.




Customer Service

Healthcare operators rely on their foodservice teams to be brand ambassadors to their guests. They are responsible for describing, selling and delivering products to customers; proper preparation and knowledge of menu offerings can help provide a positive dining experience for residents and their guests.


Invest in Your Team with Tyson Foodservice

Tyson Foodservice is pleased to offer its new Online Training Academy which offers in-depth training for healthcare professionals participating in the Real Rewards Cafe Program. This program is offered as an innovative solution to support and improve business operations for hospitals, senior care and post-acute care foodservice programs. Through the implementation of targeted, crew-level learning content, operators may streamline their onboarding and ongoing training efforts while ensuring a high and consistent standard for safety and service.


To learn more about how you can utilize the Real Rewards Cafe® Program to implement the Online Training Academy, visit or contact


Real Rewards Café is a trademark of Real Cool Synchrony, Inc.


¹ May 2017, Journal of Allergy and Clinical Immunology

² FDA “What You Need to Know about Food Allergies

³ Center for Diseases Control and Prevention “Burden of Foodborne Illness: Findings