Program Definitions
Enacted in 1965 to reduce hunger and food insecurity, promote socialization and preserve the health of older individuals living in the United States.
What is The Older American Act?
It is the barrier between food and germs that protects against salmonella and other bacteria living on your hands.
What is SINGLE USE STERILE GLOVES
They can serve the meals or clean up afterwards, but they may not go in the kitchen to cook or get supplies from the storage.
Who are VOLUNTEERS
The site manager makes the desicion to use them, if there is a problem with the delivered food.
What is EMERGENCY STOCKED FOOD
The office staff will find these in the red folder when the courier brings them on Mondays
What are:
Daily Food Checklist
Whitsons/Site Temperature sheets
Signature Logs
Provides funding for the Nutrition Program at senior centers and Meals on Wheels
What is Title lllC of the Older American Act.
Harmful bacteria that causes food borne illnesses prefer to grow between these "Danger Zone" temperatures.
What is 41 to 135 degrees F
The answers recorded in this form are reported to the federal government to help them distribute the money for all Senior Nutrition programs across the nation
What is the blue form: National Aging Program Information System, (NAPIS)
Mrs. Smith always has not come in at all for five days, even though she made reservations. She does not answer the phone when you call her home. When she finally comes in, you notice that she is wearing the same clothes as when she came in last week and she is a little smelly. You should probably file this report.
What is a "Red Flag Report"
This is sent to the office after the Site Manager reviews it to make sure it is completed by each new participant and before the person can have a meal.
What is the NEW PARTICIPANT PACKET.
Transportation resources to aid the disadvanted and the elderly
What is TRADE
What temperatures are recommended for REFRIGERATING foods?
What is 40 degrees or below.
Inspecting the food delivery, taking temperatures at delivery and before serving, gathering and training volunteers, keeping the equipment cleaning schedule and solving urgent problems are the responsibility of this most important leader.
Who is the Site Manager
This situation was caused by SCPAs not washing their hands, or putting the defrosted meats on top of the vegetables in the refrigerator, and could lead to an emergency.
What is CROSS CONTAMINATION
These personal information records get updated twice a year, along with the Nutrition Survey. Managers write the updates and guard their confidentiality.
What are EMERGENCY CONTACT CARDS
A person 60 or older, their spouse or disabled relative living with them.
What is an eligible participant of the Senior Nutrition Program.
These are the third and fourth steps in the cleaning process, after the food is scraped off the trays...
WASH - to remove soils with soap
RINSE - to inmerse in clean water
What is
SANITIZE - to wash with chemical to kill bacteria
and
AIR DRY - to eliminate moisture
At the end of each meal service, managers make sure that the signatures are legible and that each person is accounted for in the black book.
What is "BALANCING THE BOOKS".
The site manager is in charge of managing accidents during the meal service. When a serious accident happens, they should alsways do this BEFORE calling the office.
What is CALL 911
Reservations, cancelations and waitlists are found here and are balanced every month using the six steps delineated on the printed pink card stock
What is the BLACK BOOK
Described in section 315 of the OAA, these are voluntary and confidential.
What are VOLUNTARY DONATIONS.
When cooking or re-thermalizing, meats and poultry must reach this minimum temperature before they are safe to serve.
What is 165 degrees F
The office sends materials for the site manager to distribute or a presenter to deliver them. These count as credit for the program's funding.
What are NUTRITION EDUCATIONAL UNITS.
You may file this report when the Water company issues an alarm to not use tap water, but your staff served the morning coffee made with this water before you were notified and people drank it.
What is an INCIDENT REPORT
Is responsible for securing the funding and improvements of the Senior Nutrition program through proper record keeping, good sanitation measures and staff management implementation.
What is the SITE MANAGER