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Dietetic services wins sanitation award by Cindy Abole Public Relations In a display of admiration and meritorious achievement, MUSC’s Dietetic Services staff won kudos by receiving the Spirit of Sodexho Award for the second highest sanitation score in the country. The awards, sponsored by Modern Healthcare and Sodexho Health Care Services, is part of a contest and is presented to hospitals, health care facilities and systems and judged in the  categories of service spirit, quality spirit, community spirit and team spirit.  On Aug. 20, Sodexho vice-president, Ed West, presented a beautiful, inscribed crystal vase to Medical University Hospital Administration’s Lisa Montgomery, administrator for Financial Services, and MUSC Children’s Hospital children’s services director Carol Dobos along with a $2,000 check to benefit the hospital and recognizing Sodexho and MUSC’s 20-year work partnership. “This is a great award for all of us,” said Brad Masteller, Sodexho general manager of dietetic services. “Just to arrive at this point is an accomplishment that makes all of us proud. At the same time, it pressures us to raise the bar as we strive to maintain that same level of excellence.” Lucille Miles, front, and Margaret Gathers, Patient Services, dishes up trays to be delivered to MUSC patients. Masteller learned about the competition last fall. His district manager submitted an entry and required  narrative. Last spring, the facility underwent an inspection by the National Sanitation Foundation. In May, they received word that they won top honors in their regional division earning a 98.5 score and beating out 300 other hospital and other large food service facilities. Nationally, they placed number two. To Masteller and his staff, the subject of food safety is serious business, especially important when it relates to customers and a patient’s health and recovery. Dietetic services must feed and prepare meals for more than 4,000 people, seven days a week. Employees commit themselves to caring for  their customers and patients by providing fresh, nutritious meals, served at the appropriate time and temperature. This attention to details and customer service, combined with consistent training and safe food handling and preparation is their formula for success. Theme cuisine cook Arnold Brown has worked with dietetic services for five years and is a member of the department’s safety committee which maintains food handling and safety, plus manages staff training. “Winning this award proves that we must be doing our jobs right,” Brown said. “I see it as a real honor and pat-on-the-back from our managers and other food service professionals.” Patient services program supervisor Margaret Gordon has seen and filled many a meal tray working in her 34 years on the job. As supervisor of three daily work shifts, she manages 38 co-workers who dedicate themselves to provide good service to patients. “It’s important that we initiate cleanliness, a hard work ethic and good teamwork among all of us,” Gordon said. “Although this award proves that what we do is right, we have to know there’s always room for improvement. Each day we try to match our work with the needs of our clients—both patients and customers. If we continue to focus on them, we can’t go wrong.” Sodexho is the leading provider of food and facilities management in the United States and Canada. It offers innovative outsourcing solutions in food service, housekeeping, plant operations, health care and long-term care facilities, schools, college campuses and military sites.    Catalyst Online is published weekly, updated as needed and improved from time to time by the MUSC Office of Public Relations for the faculty, employees and students of the Medical University of South Carolina. Catalyst Online editor, Kim Draughn, can be reached at 792-4107 or by email, catalyst@musc.edu. Editorial copy can be submitted to Catalyst Online and to The Catalyst in print by fax, 792-6723, or by email to petersnd@musc.edu or catalyst@musc.edu. To place an ad in The Catalyst hardcopy, call Community Press at 849-1778.