within 48/72 hours of admit, quarterly, annual sig change
What is When in a Dietary screen/assessment completed
100
At least 2 meals a day and always at breakfast
What is How often are fortified foods on the menu each day
100
In refrigeration or completely summerged under running water
What is How should food be thawed safely
100
If front of sinks or areas with water
What is Where does OSHA say you should put mats
100
F 371 and F 325
What is Which tags are cited frequently-sanitation and nutrition
200
the day after the ARD up to 14 days after ARD
What is What is the time frame to complete a MDS
200
Sausage, ham, cheese, potato chips, pickles
What is What foods are omitted on a NAS diet
200
During the cooking process and at the benning of the serving line-occassionally at the end of the line
What is When should food temperatures be taken with a calibrated bimetalic stem thermometer
200
Wash immediately or hand to dishwasher
What is What to do with a soiled knife
200
State and Federal agencies
What is Who surveys out facilities
300
All MDS's should have documentation to support the MDS-a process note or wt note can be used for this
What is Medicare day 14-30-60 assessments
300
4 CHO per meal, milk, fruit, starch, bread
What is How are LCS diet planned-how much CHO at each meal-what foods have CHO
300
Remove food from hot pan, put small batches in approved storage container with lid, containers set in pan of ice.
Cool from 140 to 70 in 2 hours and then down to 40 in additional 4 hours
What is What is the time frame and method to cool foods safely
300
nothing except during washing
What is What foods can be touched with bare hands
300
All the time
What is When should you get ready for your annual survey
400
All new admits x 4, tube feed residents, sig wt changes and trending losses
What is Who should have weekly weights
400
Ice cream, Sherbet, liquids with canned fuit and vegetables, soup, and watermelon
What is What foods should be omitted from a thickened liquid diet
400
165--145--155-
What is temperature to cook poultry and reheat left overs-165
145-temperature to cook whole beef or pork roast or fish
155-temperature to cook meat loaf
400
Menus, tray cards for accuracy, care plans, sanitation in kitchen, staffing, food storage, resident preferences
What is What items do surveyors look at
500
This should be done with each DM screen/assessment unless the resident receives a selective menu or is unable
What is When do you complete the food preferences section of the DM screen/assessment
500
Dairy products, ham, sausage, tomato products, oranges and juice, potatoes. High sodium, Potassium, Phosphorus foods
What is Which foods/items should be avoided on a renal diet
500
nothing except during the washing process
What is What foods can be touched with bare hands
500
any time a accident occurs, your supervision and nursing or administrator
What is When do you will out an accident report, who do you report injury to