What What is the approved jewelry allowed when working in the kitchen
100
Tell you manager if the recipe amount if wrong, and have new ones printed
What is Recipes that are adjusted to the current census
100
Write the change on the production sheet including the portion size
What is What do you do if you have to change a menu item due to inavailability
100
salt and pepper shakers, ketchup bottles, selective menus
What is Examples of what dietary can do for culture change
100
Quarterly or more frequently as conditions change
What is When should care plans be updated
200
Beard guard, hair net
What is What should be work to cover hair and beard
200
Replace a vitamin A starch or vegetable with another vitamin A product
What is What do we need to do to help meet nutritional needs when you made a menu change
200
centering the meals around resident preferneces and requests
What is Culture change
300
remove before taking out trash or going to the rest room
What is Remove your apron
300
Follow the recipes that are given with special emphasis on the amout of protein, general products and including adding salt and butter per recipe
What is What do you do to ensure consistent food products
300
Replace a fruit dessert with another fruit dessert
What is what do you do if you change a dessert or use a dessert cart
300
offering a resident breakfast at 10 and evening meal at 8p
What is Example of working with meal time preferences as part of culture change
300
Express the concerns and preferences of the resident
What is A resident centered care plan
400
when coming in to work, after touching soiled items, touching face, sneezing or coughing, using the phone, leaving the department
What is Whe should you wash your hands
400
Keep track of how many residents chose which items last time served is called forcasting or count the items that are ordered when you have selective menus ahead of prep time
What is What can be done to prevent over production with selective menus
500
diarrhea, vomiting, open wounds
What is When should dietary employee call managers to discuss if they should come to work
500
Count meat portions, look at weights of frozen vegetables and potatoes, make half a cake
What is To help with budget-ensure you don't overproduce product