Food Service & Nutrition - Volume 1 No.2 - 17


CSNM CORPORATE MEMBER PROFILE

HFS - Part of the
Healthcare Community
Healthcare Food Services has been a leader
in helping LTC foodservice departments
across Canada make mealtimes wonderful for their residents. HFS was founded
in 1980 by four forward-thinking Eastern
Ontario healthcare institutions that saw
an opportunity to do something innovative. Revolutionary in its day, HFS was a
pioneer in the concept of a central shared
commissary designed to produce convenience food for a variety of healthcare
institutions. Word quickly spread beyond
the original four organizations. Soon
facilities across Eastern Ontario, then all
across Ontario and then all across Canada

were keen to take advantage of the great
quality, nutrition, convenience and efficiency of HFS prepared items. Today the
company serves a wide range of clients
from coast to coast to coast. These include
the leading long term healthcare institutions in the country, many of whom excel
at delivering superior resident satisfaction
while maintaining responsible control over
their foodservice budgets.
IT ALL STARTS WITH GREAT
TASTING FOOD.
HFS items are developed especially for
residents and patients in healthcare. They

SimplyGOOD™ Bakeshop offers healthy, flavourful snacks and meal accompaniments.

combine great taste with great nutrition to provide menu items that you can
serve with the same pride as you would
your own. Their hand-crafted approach
mimics what you would do in your
kitchen - careful selection of ingredients
(that means no preservatives, no trans
fats, no artificial sweeteners), a craftsman's approach to developing flavourful recipes and a dietitian's keen eye for
delivering superior nutrition in every bite.
HFS has a wide range of products
including breakfasts, soups, sandwiches,
main meals, desserts and specialty items.
These specialty items include special
diets such as vegetarian, vegan, halal,
low sodium, low potassium and of course
a wide range of flavourful texture modified items. HFS markets its products
under the "Simply Good" brand name to
signify that they are made with natural,
wholesome ingredients, simple recipes
and no preservatives. They are quite
simply good.
HFS items are produced in a state-ofthe-art facility that is one of the most
modern and efficient commissaries in
North America. Food safety is paramount
to the operation which is Halal certified, nut free, HACCP certified, federally
regulated and SQF certified to Global Food
Safety Initiative standards. Healthcare
professionals from around the world regularly come to tour the facility and HFS
is often invited to share its expertise by
speaking at international food conferences around the world.
HFS provides a wide range of items for
Long Term Care clients but bakeshop and
texture-modified foods are two of the
product lines that are most popular for
Long Term Care.
"Muffins and loaves are especially popular in long-term care." says Clodie Gravel

F O O D S E RV I C E & N U T R I T I O N

17



Table of Contents for the Digital Edition of Food Service & Nutrition - Volume 1 No.2

President’s Message
Malnutrition: Becoming Food Aware
Food Service Systems Management
Clinical Nutrition Competency
CSNM Corporate Member Profile
Ask an Expert
Advertiser Index
Management Notebook
Industry & CSNM News
Continuing Education Quizzes
Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - cover1
Food Service & Nutrition - Volume 1 No.2 - cover2
Food Service & Nutrition - Volume 1 No.2 - 3
Food Service & Nutrition - Volume 1 No.2 - President’s Message
Food Service & Nutrition - Volume 1 No.2 - Malnutrition: Becoming Food Aware
Food Service & Nutrition - Volume 1 No.2 - 6
Food Service & Nutrition - Volume 1 No.2 - 7
Food Service & Nutrition - Volume 1 No.2 - 8
Food Service & Nutrition - Volume 1 No.2 - 9
Food Service & Nutrition - Volume 1 No.2 - Food Service Systems Management
Food Service & Nutrition - Volume 1 No.2 - 11
Food Service & Nutrition - Volume 1 No.2 - 12
Food Service & Nutrition - Volume 1 No.2 - 13
Food Service & Nutrition - Volume 1 No.2 - Clinical Nutrition Competency
Food Service & Nutrition - Volume 1 No.2 - 15
Food Service & Nutrition - Volume 1 No.2 - 16
Food Service & Nutrition - Volume 1 No.2 - CSNM Corporate Member Profile
Food Service & Nutrition - Volume 1 No.2 - 18
Food Service & Nutrition - Volume 1 No.2 - Ask an Expert
Food Service & Nutrition - Volume 1 No.2 - Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - Management Notebook
Food Service & Nutrition - Volume 1 No.2 - 22
Food Service & Nutrition - Volume 1 No.2 - Industry & CSNM News
Food Service & Nutrition - Volume 1 No.2 - 24
Food Service & Nutrition - Volume 1 No.2 - 25
Food Service & Nutrition - Volume 1 No.2 - Continuing Education Quizzes
Food Service & Nutrition - Volume 1 No.2 - Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - cover4
Food Service & Nutrition - Volume 1 No.2 - outserts1
Food Service & Nutrition - Volume 1 No.2 - outserts2
Food Service & Nutrition - Volume 1 No.2 - outserts3
Food Service & Nutrition - Volume 1 No.2 - outserts4
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