Personal Hygiene
HOW MANY SECONDS SHOULD YOU WASH YOUR HANDS?
20 SECONDS?
TRUE OR FALSE. WIPING DOWN THE DINING TABLES WITH A WET CLOTH IS SUFFICIENT.
FALSE. SURFACES MUST BE CLEANED AND SANITIZED.
WHAT TEMPERATURE SHOULD MOW FOOD BE DELIVERED?
135 OR HIGHER.
NAME TWO WORDS WE SHOULD NOT USE WITH PARTICIPANTS RELATED TO MEALS.
1. BIB
2. FEEDER
WHAT MEALS WILL WE PROVIDE AT THPMC?
BREAKFAST, LUNCH, SNACK
LIST AT LEAST THREE TIMES YOU MUST WASH YOUR HANDS BEFORE HANDLING FOOD.
Wash hands before and after handling food, after using the bathroom, helping participants with toileting, before and after treating a cut or wound, before and after caring for someone who is sick, after blowing your nose or coughing or sneezing, after touching garbage.
TRUE OR FALSE. WET SURFACES SHOULD BE DRIED WITH A TOWEL.
FALSE. SURFACES SHOULD BE AIR DRIED.
WHAT IS THE DANGER ZONE?
THE RANGE IN WHICH BACTERIA GROWTH OCCURS MOST RAPIDLY IN FOOD.
WHAT ARE TWO SIGNS OF DEHYDRATION.
Dry or sticky tongue, increased confusion, hollow or sunken eyes, fast pulse.
WHO PROVIDES THE MEALS AT THPMC?
MOW
WHAT IS SOMETHING YOU SHOULD WEAR WHEN SERVING FOOD?
HAIRNET AND GLOVES
WHAT IS CROSS-CONTAMINATION?
Cross-contamination is how bacteria can be spread. Improper handling of raw meat, poultry, seafood, and eggs can create an inviting environment for cross-contamination. As a result, harmful bacteria can spread to food and throughout the kitchen.
•Sit beside or across from the participant
•Be aware of any deficits (hearing loss, vision loss) and adjust positioning
•Never stand over the participant
WHAT IS THE EXPECTATION FOR STAFF DURING MEAL SERVICE?
ALL HAND ON DECK
NAME A FOODBORNE ILLNESS.
NOROVIRUS, NONTYPHOIDAL SALMONELLA, E. COLI
TRUE OR FALSE. FOODBORNE BACTERIA CANNOT BE SEEN, TASTED, OR SMELLED.
WHAT TEMPERATURE SHOULD A REFRIGERATOR BE KEPT BELOW?
40 DEGREES F OR LESS
NAME THREE WAYS TO PREPARE PARTICIPANTS FOR MEAL TIME.
•Did the participant toilet?
•Did the participant receive any necessary medications?
•Does the participant have any necessary assistive devices (glasses, dentures, etc.)?
•Are the participant’s hands clean?
•Is the room temperature comfortable?
•Does the participant prefer a cloth protector?
•Is the participant comfortably seated in a chair or wheelchair?
WHAT IS OUR MOTTO AT THPMC RELATED TO FOOD SAFETY FOR OUR PARTICIPANTS?
NOT ON OUR WATCH
WHEN SHOULD YOU CHANGE YOUR GLOVES?
-After handling raw meat
-Before touching ready-to-eat food
-When gloves become dirty or torn
-Before starting a new task
NAME THE DIFFERENCE BETWEEN CLEANING AND SANITIZING.
Cleaning removes dirt and debris from the surface and sanitizing reduces pathogens on a surface.
WHAT IS THE BEST WAY TO PREVENT CROSS CONTAMINATION?
SEPARATE RAW MEAT, POULTRY, SEAFOOD, EGGS FROM FRESH FRUIT, VEGGIES, AND READY-TO-EAT FOOD.
DEMONSTRATE "HAND OVER HAND" FEEDING.
-Temperature checking
-Preparing participants- toileting, medications, dentures/glasses/hearing aids.
-Seating participants for max socialization
-Passing trays and drinks
-Double checking for food allergies and preferences
-Assisting with feeding
-Engaging with participants
-Cleaning up and recycling
-Restocking supplies