HCSG KNOWLEDGE
HCSG's Vision Statement?
Our Vision is To Be The Choice For Our Customers
How many sets of Tray Tickets should we print and utilize each day?
3 sets - 1 for each meal of the day
On what date are all LearnUpon inservices and staff inservices due each month?
The 15th of each month
165 degrees
HCSG Leftover Policy is for how many days?
Seven
Your individual client group may require you to follow a 3 or 5 day policy, but HCSG policy is 7 days.
The Three Service Options HCSG Provides.
What are Environmental Services, Dining Services and Nutrition Services.
How many Production sheets should we print and utilize each week?
7 for the week
1 each day for maximum utilization and efficiency
How many days following the RD completion of the Kitchen Sanitation Audit does the POC need to be completed?
Within 7 days of completion (ideally sooner)
What is the minimum hot holding temperature?
135 degrees per the Critical Pathway
Name at least 2 items that State will ask Dietary for when entering the building
Scheduled Meal Times
Location of Dining Rooms
Copies of all Current Menus (including therapeutic menu that will be served for the duration of the survey)
Policy for food from outside sources (refer to your diet manual)
Source - according to the department of health and human services CMS worksheet
The number of States HCSG Operates In.
48 States
(5K accounts, 35K employees)
True or False
You as the Account Manager, absolutely cannot make any changes to menus and how they print in Meal Tracker.
False
You absolutely can. Utilizing the Chef's Choice menu provides more freedom to make changes. These changes will print accurately on your tray tickets, diet guides, WAG's and production sheets. Always discuss changes with your RD and make sure the Substitution Log is signed off timely.
What needs to be entered into the HUB each day?
Your daily census
You should obtain preferences for all new admissions within how many hours?
48 hours
List the 6 People/Roles that are required to sign your Diet Manual annually.
Account Manager
Director of Nursing
Medical Director
Speech Pathologist
Administrator
Registered Dietitian
(in no particular order)
Name the President, Chief Executive Officer of HCSG
Ted Wahl, President/CEO
And just FYI
Andy Kush, COO
Jim Bedotto, SVP
True or False
Dislikes and Portion Adjustments just need to be entered into the notepad.
False
Both entries have their own area. When utilized correctly, you will be able to accurately forecast your meal production with correct production sheets. Tray tickets will prompt you to serve a different item if the menu item is a dislike.
Kitchen Sanitation Regulation Number (bonus - how many points does it take aware from the facilities start rating)
F812
16 points
Per the Diet Guide, what size serving of Mandarin Oranges would you serve to your residents?
1/2 cup
#8 Dark Grey Scoop
What is Wet Nesting?
Wet-nesting occurs when wet dishes (pots/pans, serving ware) are stacked, preventing them from drying and creating conditions that are ripe for microgranisms to grow.
HCSG was founded in what year?
HCSG was founded in 1976
Founded by Dan McCartney with $10,000 in start up capital and a few dedicated associates. HCSG was taken public in 1983.
How many recipes should we print and utilize per week, minimum?
21 recipes
Who needs to be notified when a resident experiences a significant weight loss?
Who is the resident (or guardian/RP) and physician?
Additionally, the account managers should know who are losing weight to also have additional attention and focus on these residents.
What temperature should food be served to residents at?
It's residents preference and palatability. There is no set regulatory temperature.
During your Annual State Survey, if state requests a copy of something from you, what should you do?
Everything goes through the Administrator First
Make 2 copies of the requested item
Give both copies to the administrator. He/She will provide the requested item to surveyors, or give you the go ahead to provide it.