Patient Identification
How many patient identifiers must be used when delivering meals?
Two
Who is the Joint Commission?
What is cross-contamination?
process of bacteria transferring from one substance to another
When should you wash your hands?
After touching face, using restroom, sneezing, touching raw food items, smoking, touching cell phones, etc.
What is SDS? and where are they located?
Safety Data Sheet
Inside chemical closet
Is it okay to look at name on room board and deliver tray by addressing patient by name?
No, must use two identifiers!
If you find out Joint Commission is surveying facility today, what should you do?
Continue work normally and as scheduled
No! Must be 6 inches above floor and 18 below sprinkler head
When should gloves be changed?
When switching from any dirty side to clean side, after working with raw meat, after touching patient item on wards, in between wards when passing trays
What do PASS and RACE stand for?
PASS: Pull, Aim, Squeeze, Sweep
Race: Rescue, Alarm, Contain, Evacuate/Extinguish
If patient is unresponsive or sleeping, how can you identify?
Wristband or bed chart
If surveyor asks you a question, how should you respond?
Appropriately, if you know the answer
How many times should food temps be checked on tray line during a meal service?
Twice! beginning and middle of trayline
whats the single most important act to prevent infections?
Hand washing!
What are PPE
Personal Protective Equipment
Where should tray tickets be discarded?
In shred bin inside C/O office
If surveyor asks you a question, and you don't know the answer, how should you respond?
Tell them you're unsure but you will ask the supervisor.
How should food temps be checked?
With HACCP manager thermometer, placed through the middle of the thickest part of food item for 15 seconds.
Is it okay to come to work when you are sick or have infection?
No! Please notify supervisor
What is a HACCP plan?
Hazard Analysis Critical Control Point Plan
What is HIPPA?
Health Information Privacy Protection Act
Is it okay to ignore the surveyor if they're speaking to you?
No!
What temp can hot food be held at?
135 for no longer than 2 hours
What are the five steps of handwashing?
1. Wet hands and arms in water, as hot as you can handle.
2. Apply soap, enough to build up good lather
3. Scrub hands and arms for 10-15 seconds, clean under finger nails and in between fingers
4. Rinse hands and arms under running water
5. Dry hands and arms - using single use paper towel or hand dryer
Where will everyone meet in case of an emergency?
In Credit Union parking lot, east side of building 5