Name that scoop
My capacity is 1 oz and my handle is typically black in color
#30
These have to be performed every month, sometimes on a weekly basis and can help us determine if a Patient is at nutritional risk
Weights
Color cutting boards are used to prevent this from occurring
Cross contamination
If you are not following menus or recipes as written, you might receive me during annual survey
F803
This must be present in order to take accurate food temperatures
Calibrated thermometer
My capacity is 1 5/8oz and my handle is typically yellow in color
#20
This macronutrient may be added as an intervention for a patient that has a pressure ulcer and can aid in healing
Protein
These must be worn when handling ready to eat food items
Gloves
If you don't have a policy addressing personal food items, you might receive me during annual survey
F813
If a patient doesn't want the main meal offered, this must be provided
My capacity is 3 oz and my handle is typically beige/tan in color
#10
If a patient refuses the diet ordered by the physician and requests a different diet, this must be in place
Informed Care Decision
Cold food must be held at this temperature threshold in order to be in compliance
41 degrees F or lower
If there are negative clinical indications, such as a patient losing weight while receiving a tube feeding, you might receive me during annual survey
F692
Hot items on the steam table must be held at this temperature threshold
135 degrees F or higher
My capacity is 4 oz and my handle is typically gray in color
#8
Name one high risk category of patient that may be referred to the Registered Dietitian
Wounds, TF, Dialysis, Significant weight loss
Handwashing stations are required by DPH to have these items present
Soap, paper towels, handwashing sign, hands free trash can with lid
If the director of food and nutrition services doesn't hold credentials, such as certified dietary manager, that satisfy CMS requirements, you might receive me during annual survey
F801
Meals cannot extend past this hour time lapse from dinner to breakfast the next day
14 hours
My capacity is 2 oz and my handle is typically blue in color
#16
This document indicates all the aspects of a patients care needs
Care plan
It is required in the state of Georgia that the person in charge (PIC) actively hold this certification
Servsafe Manager
I'm the Ftag most commonly received under food and nutrition services
F812
If serving a substitute that deviates from the originally planned menu, this licensed practitioner must agree and sign off
Registered Dieitian