Kitchen Confidential
Surveyors observing trayline service expect staff to perform this practice between handling different foods to prevent cross-contamination.
What is proper hand hygiene (handwashing)?
During an interview by a surveyor you are asked what temperature should hot food be when they are delivered to a resident.(give the correct response)
What is we want our food to be palatable and it's per resident preference. We want our hot foods to be hot and our cold foods to be cold.
It’s safe to thaw frozen meat on the counter overnight as long as it’s covered. True or chew?
What is False?
(It must be thawed in the refrigerator, under cold running water, or in a microwave.)
HCSG years of service.
What is 50 years?
This is the maximum amount of time potentially hazardous food can safely sit at room temperature before it must be refrigerated or cooked.
What is 2 hours?
During the kitchen inspection the surveyor finds that your dry storage room floor has onion peels and food debris under the racks this may result in this F-tag being cited.
What is F812 (Food Safety / Sanitary Conditions)?
A trayline worker can touch ready-to-eat food after handling raw meat if they change gloves but skip handwashing.
What is False?
(Handwashing is always required before glove use to prevent contamination.)
The amount of states HCSG services
What is 48 states?
This tool is used to ensure cooked foods reach the correct internal temperature before serving.
What is a food thermometer?
Surveyors trace a resident who is on a thickened liquid diet and notice they were given thin liquids at lunch. This violates which F-Tag?
What is F692 (Nutrition / Hydration / Therapeutic Diet Compliance)?
Surveyors expect that all food-contact surfaces must be sanitized even if the food served does not touch them. True or chew?
What is True?
This is the purpose of HCSG.
What is to foster fulfillment in communities?
This document must show the resident’s diet order and is used by dietary staff to ensure the correct meal is served.
What is the Diet Requisition form?
During your annual survey the surveyor completes a test tray and finds that the food is "bland" and unpalatable. (Name the F-tag that may be cited)
What is F804 - Nutritive Value/Appear, Palatable/Prefer Temp
Cold potentially hazardous foods can be safely held at 45°F if they will be served within two hours. True or chew?
What is False?
(Cold foods must be 41°F or below.)
Name two of HCSG values
What are: integrity, collaboration, empowerment, and passion & perseverance
hot foods on the tray line should be maintained at or above this minimum safe temperature.
What is 135°F?
During annual you serve a resident with an order for a two handled cup their drinks in a regular tumbler. identify the f-tag you may receive.
What is F810: Assistive Devices ‐ Eating Equipment/Utensils
It’s acceptable for a food item to cool from 135°F to 50°F over 4 hours as long as it reaches 41°F within 6 total hours. True or chew?
What is False?
(Two-stage cooling must follow: 135°F → 70°F within 2 hours, then 70°F → 41°F within 4 additional hours.)
HCSG Brand essence