Clinical Documentation
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Food Safety
Kitchen Safety
Emergecy Preparedness
100
within 48/72 hours of admit, quarterly, annual, sig change
What is WHEN TO COMPLETE DIETARY MANAGER SCREEN/ASSESSMENT
100
At least 2 meals per day and always at breakfast
What is HOW OFTEN ARE FORTIFIED ITEMS ON THE MENU
100
In refrigeration or completely submerged under cool running water
What is HOW TO SAFELY THAW FOODS
100
In front of sinks or areas with water
What is WHERE OSHA SAYSTHAT YOU SHOULD HAVE A FLOOR MAT
100
tuna, peanut buttter, canned entree's
What is SUGGESTED PROTEIN ITEMS TO KEEP ON HAND FOR EMERGENCIES
200
can not be completed until the day after the ARD
What is WHEN SHOULD A MDS BE COMPLETED
200
Ham, Sausage, Cheese, Potato Chips, Pickles
What is ITEMS THAT ARE OMITTED ON NAS DIET
200
Remove from hot pan, put small batches in approved storage container with lid, containers set in pan of ice. Cool from 140 to 70 within 2 hours and down to 40 in additional 4 hours.
What is HOW TO CORRECTLY COOL DOWN FOODS
200
Wash immediately and put away-do not leave laying on the counter
What is WHAT TO DO WITH A SOILED KNIFE THAT YOU ARE FINISHED USING
200
disaster plan in place and staff educated
What is FEDERAL REQUIREMENTS FOR EMERGENCY PREPAREDNESS
300
All MDS's should have documentation to support the MDS. A progress note or a wt note can be used for this
What is MEDICARE 14, 30, 60 DAY ASSESSSMENTS
300
4 CHO per meal, milk, fruit, starch and bread
What is HOW ARE LCS DIETS PLALNNED, HOW MANY CHO WITH EACH MEAL AND WHAT ITEMS HAVE CHO
300
During the cooking process, at the beginning of the serving line and occassionally at the end of the line
What is WHEN TO TAKE FOOD TEMPERATURES WITH A PROPERLY CALIBRATED BIMETALIC STEM THERMOMETER
300
metal mesh gloves recommended, unplugged, turned to zero and covered
What is HOW TO PROPERLY USE, WASH AND STORE A MEAT SLICER
300
2 alternate sources of water, source of potable water and plan for distribution
What is FEDERAL REQUIREMENTS ON RECENT SURVEY FOR EMERGENCY WATER
400
All new admits x 4 weeks, TF residents, sig wt changes and trending losses and gains
What is WHO SHOULD HAVE WEEKLY WEIGHTS
400
Ice Cream, sherbet, liquids with canned fruit and vegetables, soup and watermelon
What is WHAT ITEMS SHOULD BE OMITTED ON THICKENED LIQUID DIET
400
Sanitized thermometer inserted into the thickest part of the meat, not touching the bone or pocket of fat. Inserted past the dimple on the stem of the thermometer
What is PROPER PROCEDURE TO MEASURE THE TEMPERATURE OF A FOOD
400
with your knees and not above your head
What is HOW TO LIFT A HEAVY OBJECT
400
staff alternate contact list, location of all emergency supplies including paper goods, water and food, diet list or tray cards, RD contact info, vender contact info, location of outlets that are on generator
What is INFORMATION ALL STAFF SHOULD KNOW FOR EMERGENCY PREPAREDNESS-TO BE KEPT IN EMERGENCY BINDER ( not locked in manager office)
500
This should be done with each DM screen/assessment unless the resdient recevies a selective menu or is cognitively unable
What is WHEN SHOULD THE FOOD PREFERENCES SECTION OF THE DM SCREEN BE COMPLETED
500
Prepared to a smooth consistency, not too thick and served with additional sauce or gravy
What is PROPERLY PREPARED PUREE DIET
500
Only during the process of washing fruits and vegetables
What is WHEN CAN FOOD BE TOUCHED WITH BARE HANDS
500
when any accident occurs--your supervisor, nursing or administrator
What is WHEN TO COMPLETE AN ACCIDENT REPORT AND WHOM TO NOTIFY
500
hourly temp log, utilize refrigerated food before frozen, only use foods in safe temperature zone, record and discard any items that are not acceptable or use
What is WHAT TO DO IF POWER FAILURE OF REFRIGERATION UNITS
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