what is included in a diet history? - Answer- describes intake, provides information
about food choices, food allergies/intolerances and other factors
decentralized meal service - Answer- bulk quantities of prepared foods are sent hot or
cold to other locations for finishing and service
how can you ensure employees' compliance with FDA food safety regulations? -
Answer- -offer training in short sessions (20)
-provide demonstrations
-observe after the training and offer feedback
-conduct periodic progress checks
How is a critical control point (CCP) used? - Answer- where loss of control during the
flow of food could lead to unacceptable health risk
ex.: cooking to a recommended time and temperature
who typically makes up the interdisciplinary team in long-term care? - Answer- -
administrator
-registered dietitian nutritionist
-certified dietary manager
-MDS nurse
-occupational therapist
-physician
-social worker
-speech pathologist
identify the three major categories of food hazards and give an example of each -
Answer- -Biological: bacteria, viruses, fungi, toxins, prions
-chemical: pesticides, toxic metals, cleaning compounds
-physical: hair, glass, metal shavings
what is a production schedule? - Answer- a tool/document that outlines what to
produce, how much to produce, and who is responsible
, what are some of the CMS regulations regarding meal service? - Answer- -frequency of
meals
-meal substitutions
-liquids at meal times
what safe work practices can the CDM implement to avoid repetitive motion injuries? -
Answer- -rotate workers through jobs with repetitive tasks
-use mechanical aids for chopping, dicing, or mixing foods or purchase pre-cut
vegetables and fruits
-select ergonomically designed tools
how should previously cooked foods be reheated? - Answer- 165 degrees for 15
seconds within two hours
what should the specification for a stainless steel worktable include? - Answer-
construction and design characteristics such as stainless steel gauge and the type of
finish such as polished
when a client writes in a food on a selective menu, how is this handled? - Answer- if the
facility has a policy on write-ins, that should be followed first.
what corrective action, according to HACCP, should be taken when a critical limit has
not been met? - Answer- a critical limit is an endpoint temperature along with time for
cooking. if something is cooked too low, the item should be returned to the oven to cook
until the desired endpoint temperature and time are reached.
what information is needed to forecast for an upcoming menu? - Answer- the manager
would use both historical data, such as census and tally figures from the last time the
menu was offered, as well as the current census.
what would be an acceptable food substitute for broccoli? - Answer- -food substitutes
should be of similar nutrient content and color
-brussel sprouts or pea pods, green beans, mixed vegetables, or asparagus
what are performance standards? - Answer- specific statements describing the outcome
of the work to be performed.
-specify what the task is, how it is to be done, and how well it has to be done.
according to the 2013 FDA food code, what are the six diseases employees are
required to report to their employer? - Answer- -Norovirus
-Shigella
-Hepatitis A
-Typhoid fever
-Salmonella
-Shiga toxin-produced E. coli
about food choices, food allergies/intolerances and other factors
decentralized meal service - Answer- bulk quantities of prepared foods are sent hot or
cold to other locations for finishing and service
how can you ensure employees' compliance with FDA food safety regulations? -
Answer- -offer training in short sessions (20)
-provide demonstrations
-observe after the training and offer feedback
-conduct periodic progress checks
How is a critical control point (CCP) used? - Answer- where loss of control during the
flow of food could lead to unacceptable health risk
ex.: cooking to a recommended time and temperature
who typically makes up the interdisciplinary team in long-term care? - Answer- -
administrator
-registered dietitian nutritionist
-certified dietary manager
-MDS nurse
-occupational therapist
-physician
-social worker
-speech pathologist
identify the three major categories of food hazards and give an example of each -
Answer- -Biological: bacteria, viruses, fungi, toxins, prions
-chemical: pesticides, toxic metals, cleaning compounds
-physical: hair, glass, metal shavings
what is a production schedule? - Answer- a tool/document that outlines what to
produce, how much to produce, and who is responsible
, what are some of the CMS regulations regarding meal service? - Answer- -frequency of
meals
-meal substitutions
-liquids at meal times
what safe work practices can the CDM implement to avoid repetitive motion injuries? -
Answer- -rotate workers through jobs with repetitive tasks
-use mechanical aids for chopping, dicing, or mixing foods or purchase pre-cut
vegetables and fruits
-select ergonomically designed tools
how should previously cooked foods be reheated? - Answer- 165 degrees for 15
seconds within two hours
what should the specification for a stainless steel worktable include? - Answer-
construction and design characteristics such as stainless steel gauge and the type of
finish such as polished
when a client writes in a food on a selective menu, how is this handled? - Answer- if the
facility has a policy on write-ins, that should be followed first.
what corrective action, according to HACCP, should be taken when a critical limit has
not been met? - Answer- a critical limit is an endpoint temperature along with time for
cooking. if something is cooked too low, the item should be returned to the oven to cook
until the desired endpoint temperature and time are reached.
what information is needed to forecast for an upcoming menu? - Answer- the manager
would use both historical data, such as census and tally figures from the last time the
menu was offered, as well as the current census.
what would be an acceptable food substitute for broccoli? - Answer- -food substitutes
should be of similar nutrient content and color
-brussel sprouts or pea pods, green beans, mixed vegetables, or asparagus
what are performance standards? - Answer- specific statements describing the outcome
of the work to be performed.
-specify what the task is, how it is to be done, and how well it has to be done.
according to the 2013 FDA food code, what are the six diseases employees are
required to report to their employer? - Answer- -Norovirus
-Shigella
-Hepatitis A
-Typhoid fever
-Salmonella
-Shiga toxin-produced E. coli
