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Employee Connection 2/5/2010 - 2010-02-04
EMPLOYEE CONNECTION
2/5/2010
HAPPY BIRTHDAY!
JEFF CASEY, 2/6
LORI MATTHEWS, 2/6
LISA TESSMAN, 2/8
SUSIE HAMROCK, 2/9
KAREN FRANKLIN, 2/10
DIANE OVERTON, 2/10
Policy Review
Personnel Policy 7-11
· It is the policy of Fayette County Hospital and Long Term Care to maintain an appropriate environment for quality patient care within the hospital and a healthy smoke-free environment for all of its employees. Fayette County Hospital and Long Term Care also desires to encourage community health education concerning health hazards associated with smoking and inhalation of side-stream smoke.
· Smoking and smokeless tobacco use by employees, medical staff, and volunteers is prohibited anywhere inside the facilities on the campuses at Fayette County Hospital and Long Term Care, including private offices, hospital vehicles, courtyards, or in any area designated as a visitor/patient smoking area.
· Employee smoking and smokeless tobacco use is permitted in the designated area outside the ambulance garage or in the employee’s personal vehicles.
· Employees are expected to communicate the smoking policy with respect, courtesy, and diplomacy to any person, whether employed or not, in violation of the smoking policy.
· Employees may smoke during their designated rest and meal periods.
· Employees found smoking or using tobacco inside any FCH<C building will be subject to termination.
Wellness Committee
Recipe of the Month!
Chipotle Bean Nachos
Ingredients
- 1 spray(s) cooking spray
- 1 tsp canola oil
- 1 medium shallot(s), or 1 small onion, finely chopped
- 1 medium garlic clove(s), minced
- 15 oz canned kidney beans, rinsed and drained
- 1/8 tsp table salt
- 1/8 tsp chili powder, chipotle variety, or more to taste
- 20 item(s) baked low-fat tortilla chips
- 7 Tbsp low-fat shredded cheddar cheese, sharp variety
- 1/3 cup(s) salsa
- 3 Tbsp cilantro, fresh, minced, plus extra leaves for garnish
Instructions
- Preheat oven to 400ºF.
- Coat a large nonstick skillet with cooking spray. Heat oil over medium heat; then add shallot and garlic. Cook, stirring frequently, until shallots are tender, about 5 minutes. Add beans, salt and chile powder; mash with back of spoon or potato masher to make a pulpy mixture. Remove from heat; set aside.
- Place tortilla chips on a rimmed baking sheet. Spoon bean mixture over top and sprinkle with cheese. Bake until cheese melts, about 3 minutes. Remove from oven and spoon salsa over top; immediately sprinkle with cilantro. Yields five topped chips per serving.
- Servings: 4
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