Segment 1
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Your General Responsibilities and the 4 week cycle Menu
1) When Food service is provided by the facility, the administrator or person designated by the administrator shall:
- Be responsible for total food services and the day to day supervision of the food service staff.
- This information must be in kept in writing in your Facility
2) The Administrator or designee must PERFORM his or her duties in a safe and sanitary manner.
3) PROVIDE regular meals which meet the nutritional needs of residents and therapeutic diets .
4) These individuals must obtain a minimum of 2 hours continuing education annually in topics pertinent to Nutrition and Food service and 1 hour of Safe Food Handling in ALF, Adult Day Care Center and Group Homes.
MENUS:
- Menus are to include a 4 or 5 week cycle Menu which include 3 meals, including snacks as necessary and portion sizes shall be indicated on the Menus.
- Meals shall be evenly distributed throughout the day with not more than six hours between meals and no more than 14 hours shall elapse between the end of an evening meal containing protein food and the beginning of a morning meal.
- They shall be reviewed and signed annually by a Registered Dietitian with an effective and expiration date.
- There should be an Alternate Menu for Substitutions.
- And any other Therapeutic Menus as ordered by the Physician.
- Menus should be posted or easily available to residents and Family to view and Menus should be easy to read and in a clear understandable language for the residents and the employees in charge of cooking, serving and handling food.
Segment 2
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Dietary Standards to Evaluate the Meals and Substitutions
The nutritional standard used to evaluate the Menus are: The current USDA Dietary Guidelines for Americans and The Recommended Dietary Allowances (RDIs) established by the Food and Nutrition Board of the Institute of Medicine of the National Academies.
These are the followings examples of the Minimum portions daily:
Protein (6 oz)
Vegetables (3 – 5) (A green leafy vegetable and a yellow orange vegetable should be offered daily)
Fruit (2 – 4) (one serving should include a good source of Vitamin C)
Bread and Starches (6 – 11) – Offer Whole Grains
Milk or Equivalent (2)
Fats, Oils and Sweets, used in moderation
Water / Beverage (1 cup served at each meal)
Menus to be served shall be dated and planned at least one week in advance with substitutions noted before or when the meal is served and shall be kept on file in the facility for 6 months.
Segment 3
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Portion and Temperature Measuring Devices:
MEASURED AMOUNT DEVICE
(4oz) MEAT / POULTRY / FISH OUNCE CALIBRATED SCALE
(4oz) or (8oz) LIQUIDS LIQUID MEASURING CUPS
(6 oz) SOUPS (6 oz) LADLE
(8 oz) SOUPS / CASSEROLES / STEWS (8 oz) LADLE
(3 OZ) MEAT SALADS #10 SCOOP (Ivory Handle)
(3 ¼ oz)
Or (3 oz) Spoodle
(1/2 cup) FRUITS / VEGETABLES # 8 SCOOP (Gray Handle)
STARCHES / DESSERTS (4 oz)
Or (4 oz) Spoodle
- Spotless can opener.
- Food thermometers to check food temperature. (Hot food 165 °F/ cold food 41 °F)
- Wipe Thermometers clean with alcohol and calibrate in ice at (32 °F ) OR ( Hot Water 212 °F) (Follow Manufacturers Instructions for Calibration)
- Thermometers in all refrigerators and freezers, visible to all dietary staff (Refrigerator: 41 °F or Lower )(Freezer: 0 °F or Lower )
Portion measuring devices are critical in your home to make sure you are providing the adequate portions
Temperature devices are also critical because it’s the only way to make sure your food is safe.
Segment 4
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Sanitation, Food Safety and Handling and Handwashing
The appearance of your Kitchen and Staff is very important. Keep your Kitchen Clean and Organized:
- All Personal Items and Chemicals should be stored away from food.
- All wash towels and rags should be placed in bleach/water between uses (1 oz Bleach /2 gallons of Water)
- Keep a Clean Refrigerator. Fan guards in refrigerator and freezer must be free of dust and rust.
- Hood system must be free of grease.
- Stove Top and oven should be clean and free of Grease.
- Keep Kitchen Floor Clean and use Rubber Mats For Safety.
- Use Hairnets or Hat for all foodservice staff and no dangling excess jewelry. (You cannot wear bracelets, watches or rings except a solid band)
- Keep fingernails short and clean.False fingernails and Nail Polish are not allowed.
- All Foodservice Staff with Clean Clothes or Uniforms and Aprons.
- Wear Shoes that are covered with non-skid – non slip rubber soles.
- Use Food service gloves when directly handling food. Do not touch the Food Contact Area of the Dish or Glasses Or use Tongs
Proper way to hold a plate: View Demonstration
If you change a task for example: Pick up a dirty Fork or touch a used Glass then: CHANGE GLOVES AND WASH HANDS
- Designated hand sink for food service workers (DEMONSTRATION) (Sign, paper towels, and anti-bacteria soap, Water at 100 °F ).
Segment 5
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Sanitation, Storage and Cooking Temperatures
WASH RINSE SANITIZE PROCEDURE:
- Separate cutting boards to prevent cross contamination. Also keep your food items separated in grocery bags and in your refrigerator. Make sure you’re using the colors correctly: Red for Raw Meat, Orange or Yellow for Poultry, Blue for Fish, Green for Fruits and Vegetables. Keep them in good condition and sanitize them well.
Learn the Wash, Rinse, Sanitize Procedure.
- In a Three compartment sink , scrape the dishes, Wash in Hot water at least 110 F, rinse in clean water and then sanitize in a solution of 1 oz Bleach in 2 gallons of Water. Test Strips are excellent to measure the concentration of the sanitizing solutions reading (50 PPM) if using Chlorine.
If you have a 2 compartment sink, use containers to sanitize. Submerge your Utensils for 2 minutes. Now you’re ready to Air Dry.
- All Pots and pans are inverted.
- Silverware is stored with the handles up. And
- All glassware should be stored inverted in clean shelves and racks
FOOD STORAGE:
Everything in your kitchen must be covered, dated and nothing expired.
- Once a can or bag of food is opened, it needs to be placed in a sealed plastic bag or transferred to a covered container with Labels and Dates.
- No scoops should be stored in sugar, rice, or flour bins. If you have an ice maker, the scoop is stored outside. And Finally
- All food, chemicals and paper products must be stored six inches off of the floor.
REFRIGERATOR DEMONSTRATION:
Let me give you a demonstration on the Maintenance of your Refrigerator:
Keep a Food Thermometer in view for your Kitchen staff reading less than 41 F.
Everything must be covered, dated and nothing expired. First things in are the first things out.
All left over food must be labeled and dated. Per regulations you can Discard after seven days however it is best to discard after three days.
Ready prepared food is stored on Top. Store eggs in containers. Don’t serve broken or Raw eggs.
Meats are stored and thawed on bottom shelf and Chicken is stored at the lowest point in your Refrigerator. And
Same way in your Freezers. Ready prepared food is stored on Top and your Meats at the Bottom. Keep a thermometer in your Freezer reading O F or less.
There are Only Four ways to legally thaw meat.
- Refrigerator
- Under constant cold running water less than 70 F
- Microwave
- As part of the cooking process
And now you’re ready to cook your food. Use your Favorite Recipes. You can use a variety of Cooking Methods.
But most important before the food is served that it reaches the correct Temperature. Use a Food Thermometer and and place it in the thickest part of the meat and make sure that it reads at at least 165 °F.
Hot Food must be served over 135 F and Cold Foods at 41 F or Lower. All Left over Food must be chilled quickly in shallow containers, then covered, dated and stored in the Refrigerator. Keep Food out of the Danger Zone which is 41 F – 135 F.
Segment 6
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This Segment is on your Disaster supplies and Employee Health.
Check your local counties to find the appropriate amount of supplies needed whether it be for 3, 5 or 7 days. The quantity will be based on the resident census.
Your menu should consist of nonperishable foods such as dry and canned goods that do not need to be refrigerated. Containers must be sealed, labeled, and dated. Do not use dented cans. Rotate your supplies every 6 months to ensure safety. A helpful tip is to choose items that can be used as part of your daily menu to reduce waste.
Make sure you have a variety of food that is balanced. The areas you need to focus on are: Proteins, vegetables, fruits, starches, milk, soups and water. These items should be stored in Food Groups for organization in your Facility.
For Breakfast you can serve:
100% fruit juices
Dry cereals and milk
In the milk group you can pick canned, boxed or dry milk. If you pick dry milk, make sure to plan enough water to prepare it
For the Lighter meal you can serve:
Canned Soups with either peanut butter and jelly , canned fish, chicken or meats served with crackers and a variety of canned vegetables and fruits.
For the Main meal you can serve:
A meat pasta like ravioli, beef stew, chicken and dumplings or chili with beef served with crackers, canned vegetables and a dessert.
Simple desserts can be puddings that don’t need refrigeration and assorted simple cookies.
For Snacks you can serve fruits, 100% Fruit juices and Milk with cookies or crackers.
For serving you must have enough disposable Plates, bowls, cups, and plastic silverware.
And Make sure you have one gallon of water per person per day.
Lets talk about Employee health
Employees need to know the Big 6 Foodborne illnesses. Which are:
Salmonella, nontyphoidal salmonella, the norovirus, hepatitis A, shigella, and E. coli
You must notify your manager if you have experienced symptoms Like:
- Vomiting
- Diarrhea
- Jaundice
- Sore throat with fever within the last 48 hours:
All staff must have a free of communicable disease statement in their file annually
And Lastly: All food service employees need to know the cleanup and disinfection procedures for the norovirus
Step 1: You must wear a mask, apron, and gloves. Remove vomit or diarrhea right away using paper towels only. Dispose the paper towels in a plastic trash bag. Wash surfaces with soapy water, rinse with clean water and wipe dry with paper towels only.
Step 2. Disinfect the surfaces with 1/3 cup of bleach to a gallon of water and then rinse the surfaces.
Step 3. Take off your mask, gloves, apron and Wash hands with soap and water for 20 seconds.