Mealtracker Principles
This report found on mealtracker will tell staff what size portion each diet/texture should receive.
What is the Diet Guide?
This tool is used to ensure cooked foods reach the correct internal temperature before serving.
What is a food thermometer?
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?
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?
What is the favorites or special occasion menu?
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?
This federal regulation requires facilities to store, prepare, distribute, and serve food under sanitary conditions.
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 is the way to correct an issue where: A resident on honey thickened liquids ticket shows ice cream as their dessert
What is ensure the thickened and thin liquid groups are updated and edit the honey thickened liquids to ensure all thin liquids are substituted with an appropriate substitution.
Surveyors often verify that hot foods on the trayline are maintained at or above this minimum safe temperature.
What is 135°F?
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?
Surveyors observing trayline service expect staff to perform this practice between handling different foods to prevent cross-contamination.
What is proper hand hygiene (handwashing)?
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
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)?
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