Patient Identification
Two of these must be used when delivering meals.
What is patient identifiers?
Healthcare facility accrediting organization.
What is the Joint Commission?
The process of bacteria transferring from one substance to another.
What is cross-contamination?
You should do this after entering the kitchen, touching your face, using the restroom, sneezing, touching raw food items, smoking, touching cell phones, etc.
What is wash your hands?
This is used to communicate the hazards of hazardous chemical products and can be found inside the chemical closet.
What is Safety Data Sheet?
Patient's name
Patient's last four
Patient's bedside
Nurse identification
What are patient identifiers?
Patient Identification
Safety
Sanitation
What are the Joint Commission Patient Safety Goals?
6 inches above floor and 18 below sprinkler head.
What is proper food storage requirements?
The first three things you do when entering the kitchen.
What is: 1. Put on your hair net, 2. Wash your hands, 3. Put on a pair of clean gloves.
RACE: Rescue, Alarm, Contain, Evacuate/Extinguish
PASS: Pull, Aim, Squeeze, Sweep
What are the procedures during a fire and for operating a fire extinguisher.
Patient identifiers used for unresponsive or sleeping patient.
What is patient wristband or bedside chart?
Ignore
Be rude or sarcastic
Lie
Complain
What is inappropriate behavior toward a Joint Commission surveyor?
This should be done at the beginning and middle of tray line.
What is checking food temperatures?
"Don't forget to wash your hands :)."
What is giving your co-worker a friendly reminder to use proper hand hygiene?
Equipment worn to minimize exposure to a variety of hazards.
What is Personal Protective Equipment?
Tray tickets should be discarded here.
What is the shred bin inside the C/O office?
"I don't know, but let me ask my supervisor for you."
What is the correct response if you don't know the answer to a question that a Joint Commission surveyor is asking?
Place thermometer in the thickest part of the food item for 17 seconds.
What is the proper temperature taking procedure?
This should be done after tray line, preparing food, and after washing dishes.
What is cleaning and sanitizing your station?
This is a system for reducing the risk of safety hazards in food.
What is a Hazard Analysis Critical Control Point Plan(HACCP) plan?
Health Information Privacy Protection Act
What is HIPPA?
How you should respond to a Joint Commission surveyor question.
What is a short answer?
Reheat food to proper temperature
Discard food
What are actions that can be taken if food is found to be out of the proper temperature range?
Immediately after getting off the elevator, in between floors, when touching patient property, when adjusting patient tray table.
What are times you should sanitize and put clean gloves on when delivering trays to patients?
Credit Union parking lot, east side of building 5.
What is our emergency meeting place?