FPM
41-135 Degrees Fahrenheit is used for
What is The Temperature Danger Zone
Baking, Roasting, Broiling, Searing, Pan Frying, Deep Frying, Grilling, Sauteing are forms of
What is Dry Heat Cooking Methods
If there is an Increase in Weight Greater than 5% in 30 Days
What is Considered Significant Weight Gain
72 Hours is the Guideline for
What is Resident Preference Time Frame
Dry Mouth, Dry Skin, Rapid Heart Rate, Headache and Decreased Urine Function are
What is Signs of Dehydration?
Eggs 145*F, Beef 155*F, Poultry 165*F, Pork 145*F, Casseroles 165*F are..
What is Minimal Internal Cooking Temperatures
For 20 seconds you need to
What is Handwashing
Jell-O, Ice Cream and Soup are Menu Items Calculated Towards
What is Fluid Restriction Diet
Running Under Cold Water, Refrigeration, Microwave, Being part of the Cooking Process
What is Thawing Methods
Therapeutic Diets F-Tag
What is F-Tag F808
180 Degrees Fahrenheit Minimum Temperature is for
What is High Heat Dish Machine Rinse Cycle Temperature
When wet dishes or pots and pans are stacked, preventing them from drying.
What is Wet Nesting
Resident Allergies, Preferences and Substitutions F-Tag
What is F-Tag F806
Upset Stomach, Cramps, Nausea, Diarrhea, Vomiting and Fever are symptoms of
What is Symptoms of Food Poisoning
Food Palatability F-Tag
What is F-Tag F804
The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
What is Cross Contamination
Physical, Chemical and Biological Hazards are
What is Hazards for food to become unsafe
Care Plan Timing and Provisions F-Tag
What is F-Tag F657
Swallowing and Nutritional Status is part of
What is MDS Section K
16 Hour Time Frame is used for
What is a Regulation of Hours between the Evening Meal and Breakfast Meal with Providing a Substantial Snack
Eggs, Fish, Tree Nuts, Peanuts, Milk, Shellfish, Wheat, Soy and Sesame are
What is Top Nine Allergens
A process used in food service to identify and prevent or correct hazards
What is HACCP (Hazard Analysis and Critical Control Points)
Frequency of Meals and HS Snacks F-Tag
What is F-Tag F809
3 out of every 4 people will leave their food service job within a year
What is Turnover Rates
Long-term care advocates for residents of SNIF, and AL facilities. This advocate can assist a residents in resolving concerns about care of treatment in a facility. The advocate can also educate consumers and families about resident rights and how to advocate for themselves.
What is an Ombudsman