SMQT- Surveyors & Survey Teams with correct answers

Food Service Regulation # correct answer 800 to 814 Refrigerator temp and cold food correct answer under 41 deg Hot Food correct answer 135 degrees or higher Grey scoop correct answer #8. = 1/2 cup 145 degrees correct answer Cooking Temperature for: Fish, seafood, eggs, steak, pork 155 degrees correct answer Cooking Temperature for Ground meat 165 degrees correct answer The internal temp of turkey, chicken, duck Food Danger Zone correct answer 41-135 practicable correct answer capable regardless of circumstances or resouces available to support an individual determined by the comprehensive resident assessment person centered interventions correct answer person centered care, resident centered outcomes, quality of care, quality of life Team coodinator offsite duties correct answer create and import survey shell, reviews facility info and completes offsite prep screen, assigns mandatory tasks, makes unit assignments, shares data with team, prints survey docs Create survey shell in ACO correct answer not more than 5 days before the survey Survey shell correct answer 70% offsite selected, preselected residents for closed record reviews Mandatory Tasks assigned to all surveyors correct answer dining, infection control, sufficient and competent nurse staffing Mandatory Tasks assigned to individuals correct answer SNF beneficiary protection notification review, kitchen observation, medication administration, resident council interview, QAA/QAPI Closed-record review catagories correct answer unexpected death, hospitalization, community discharge information within 4 hrs on entrance correct answer dialysis, antibiotic stewardship, QAPI, facility assessment