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SURVEY PROCESS
SANITATION
FOOD SAFETY
MISCELLANEOUS 1
MISCELLANEOUS 2
100
MAINTAIN NUTRITIONAL STATUS UNLESS CLINICAL CONDITION DEMONSTRATES THIS IS NOT POSSIBLE
What is TAG F325
100
DAILY, WEEKLY AND MONTHLY
What is RECOMMENDED CLEANING SCHEDULES
100
165 DEGREES FOR 15 SECONDS
What is TEMPERATURE TO REHEAT LEFT OVERS, CASSEROLES, AND POULTRY PRODUCTS
100
LABELED HS SNACK
What DO RENAL AND LCS DIETS AUTOMATICALLY RECEIVE
100
THE PROTEIN RECEIVED FROM ENTREE WITHOUT SKIN/BONES/BREADING, ADDED SAUCE/MAYONNAISE AFTER COOKING. 1 OZEP = 7 GRAMS 3 OZ EP = 21 GRAMS 2 OZ EP = 14 GRAMS
WHAT IS EP (EDIBLE PROTEIN)
200
NOT COOKING WITH EXCESS WATER OR COOKING/HOLDING FOOD FOR TOO LONG
WHAT IS HOW TO PREPARE FOOD TO CONSERVE NUTRITIONAL VALUE
200
WASH 150 AND RINSE 180 DEGREES
WHAT ARE HIGH TEMPERATURE WASHING MACHINE TEMPERATURES
200
155 DEGREES FOR 15 SECONDS
What is TEMPERATURE TO COOK GROUND MEAT
200
LABELED 8 OZ THICKENED BEVERAGE AT SNACKS
What DO RESIDENTS ON THICKENED LIQUIDS RECEIVE IN WEBMENU
200
RICE, PEAS, CORNBREAD, RAW VEGETABLES/FRUITS (EXCEPT BANANAS)
What ARE FOODS AVOIDED ON MECHANICAL SOFT DIET
300
NO SOONER THAN 30 MINUTES PRIOR TO MEAL SERVICE
What is WHEN CAN FOOD BE PLACED ON STEAM TABLE.
300
120 DEGREES and 50PPM
What is LOW TEMPERATURE MACHINE REGULATION/RECOMMENDATION FOR MINIMAL TEMPERATURE AND HYPOCHLORITE LEVELS
300
GLOVES
What is WHAT YOU WEAR IF NOT ABLE TO USE UTENSILS FOR FOOD
300
NO WATER PITCHER IN ROOM; SPLIT AMOUNT BETWEEN NURSING AND DIETARY (CHECK WITH RESIDENT PREFERENCES AT MEALS). FLUID AMOUNT INDICATED ON TRAY CARD ALLOWED AT MEALS.
What is POLICY FOR FLUID RESTRICTION
300
RECIPES THAT SHOULD NOT BE USED FROM WEBMENU
What ARE PUREED RECIPES
400
SOMETHING EVERY RESIDENT SHOULD BE OFFERED AT NIGHT PER FEDERAL AND STATE REGULATION
What is HS SNACK
400
TOUCHING HAIR, AFTER GOING TO BATHROOM, SMOKING, COMING BACK FROM BREAK, BETWEEN GLOVE CHANGES, AFTER TOUCHING RESIDENT OR W/C, SNEEZING, COUGHING
What is WHEN TO WASH HANDS
400
APRONS
WHAT YOU DO NOT WEAR WHEN TAKING OUT TRASH, BREAK OR GOING TO BATHROOM. KEPT CLEAN.
400
WASH AND SANITIZE
What is WHAT SHOULD BE DONE TO ALL FOOD PREPARATION AREA BEFORE AND AFTER USING
400
BANANAS, POTATOES, ORANGES, MELON(EXCEPT WATERMELON), PRUNES, RAISINS, BEETS, SPINACH, MILK PRODUCTS
What ARE FOODS HIGH IN POTASSIUM
500
3 DAYS
What is HOW TO LABEL LEFTOVERS
500
plain metal band and stud earrings
What are the only jewelry items allowed to be worn in the kitchen per company policy
500
41-140 DEGREES
What IS DANGER ZONE FOR FOOD THAT ALLOWS FOR BACTERIA TO RAPIDLY GROW IN FOODS THAT MAY LEAD TO FOOD BORNE ILLNESS.
500
1 GALLON/RESIDENT/DAY. BACK UP PLAN FOR HOW TO GET WATER (SG LETTER, CULLIGAN, ETC.)
What is AMOUNT OF WATER NEEDED TO HAVE ON HAND FOR EMERGENCY PREPAREDNESS
500
DIARRHEA, FEVER, VOMITING, JAUNDICE
What ARE ILLNESSES THAT WILL PREVENT EMPLOYEE FROM GOING TO WORK.