An Update on Current Issues in Healthcare Dietetic Services

Save this PDF as:
Size: px
Start display at page:

Download "An Update on Current Issues in Healthcare Dietetic Services"

Transcription

1 An Update on Current Issues in Healthcare Dietetic Services Terri Blackwell-Goetz MPH, RD Public Health Nutrition Consultant III Copyright 2012 by California Department of Public Health. All rights reserved. No part of this publication may be reproduced, scanned, or distributed in any printed or electronic form without permission of the California Department of Public Health. The commercial use of this publication is strictly prohibited.

2 Objectives Provide update regarding Dietary Services Supervisor qualifications and the link to RD Collaboration Provide overview of the requirement for patient menu nutritional adequacy and the diet manual Provide overview of current hot topics with regards to food preparation to ensure safe food handling

3 Objectives Provide a foundation for collaboration with the facility Infection Control Preventionist (ICP). Provide an update on QAPI as it relates to dietetic services and healthcare compliance

4 Dietary Service Supervisor Qualifications

5 Who is responsible for ensuring compliance? Dietary Services Supervisor Registered Dietetic Technician Registered Dietitian Infection Control Preventionist Medical Director Administrator

6 Who is responsible for ensuring compliance? Registered Dietitian Regulatory requirement Full time vs. Part time or consulting Responsibilities dietetic service and nutrition care Examples of collaboration Reporting requirements

7 Title 22, California Code of Regulations If a dietitian is not employed full time, a full time person who (meets the requirement of Health and Safety Code ) shall be employed to be responsible for the operations of the food service. Changes effective January 1, 2009

8 Health & Safety Code A Dietetic Services Supervisor must complete at least one of the following 7 educational requirements:

9 Health & Safety Code A baccalaureate degree with a major in food or nutrition, dietetics or food management and as one year of experience in the dietetic service of a licensed health facility

10 Health & Safety Code A graduate of a dietetic technician training program approved by the American Dietetic Association (ADA), accredited by the Commission on Accreditation for Dietetic Education, or currently registered by the Commission on Dietetic Registration (DTR)

11 Health & Safety Code A graduate of the dietetic assistant training program approved by the ADA. Program no longer exists Existed May still see these

12 Health & Safety Code A graduate of a dietetic services training program approved by the Dietary Managers Association (DMA) and is a certified dietary manager (CDM) credentialed by the Certifying Board of the DMA, maintains their certification and has at least six hours of in-service training on the specific California dietary service requirements contained in California Code of Regulations (CCR) Title 22 prior to taking on full-time duties as a dietetic services supervisor at the health facility.

13 Health & Safety Code A graduate of a college degree program with major studies in food/nutrition, dietetics, food management, culinary arts, or hotel and restaurant services and is a certified dietary manager (CDM) credentialed by the Certifying Board of the DMA, maintains their certification and has received at least six hours of inservice training on the specific California dietary service requirements contained in CCR Title 22 prior to taking on full-time duties as a dietetic services supervisor at the health facility.

14 Health & Safety Code A graduate of a state approved program that provides 90 or more hours of classroom instruction in dietetic services supervision, or 90 hours or more of combined classroom instruction and instructor led interactive web based instruction in dietetic service.

15 Health & Safety Code Has received training experience in food service supervision and management in the military that is the equivalent to any of the above Generally requires verification of equivalency either through the DMA or one of the CA State approved programs

16 Health & Safety Code-1250 A Licensed Healthcare Facility under includes: General Acute Care Hospital Acute Psychiatric Hospital Skilled Nursing Facility (SNF) Intermediate Care Facility (see 1250 for those that apply) Special Hospital (ex. Maternity) Nursing Facility

17 Health & Safety Code Originally the code did allow for a period of time for healthcare facilities to apply for Program Flexibility requests, while current staff could pursue & complete requirements. However, the final date for this request was 12/31/2009.

18 Diet Manual, Menus and Nutritional Adequacy

19 Diet Manual Title 22: A current therapeutic diet manual, approved by the RD and the policy committee, shall be readily available to dietetic personnel and licensed healthcare practitioners Defines the diets routinely ordered Reviewed annually and revised at least every 5 years

20 Menus and Nutritional Adequacy Menus must meet the needs of the residents in accordance with the RDAs of the Food and Nutrition Board of the National Research Council To ensure this requirement is met, a nutritional analysis of the menus must be completed and include all the nutrients listed in the RDAs and DRIs

21 Menus and Nutritional Adequacy Nutrition analysis of the menu is the tool used to determine if the menus meet the nutritional needs of the resident The menus must be prepared in advance and must be followed

22 Menus and Nutritional Adequacy Title 22: The current and following week s menus for regular AND therapeutic diets must be posted in a conspicuous and prominent location, accessible to the public.

23 Food Storage, Preparation & Service to Ensure Safe Food Handling

24 Why is this important? The Licensing & Certification regulations were designed to protect the vulnerable, fragile and compromised healthcare population CDC estimates that 1 in 6 persons will become sick due to food borne illness annually. Of these known cases, 128,000 are hospitalized and 3,000 die from food borne illness.

25 Regulations State vs. Federal Title 22 California Code of Regulations Federal Certification Regulations A, F, W Authoritative Guide for Safe Food Handling 2009 Food Code FoodProtection/FoodCode/FoodCode2009/ default.htm

26 Potentially Hazardous Foods- PHF Food Code authoritative reference Most recent revision 2009 One of the changes include additions to the definition of a Potentially Hazardous Food (PHF) Based on current science Annex provides rationale

27 Potentially Hazardous Foods- PHF Food that requires TCS to limit pathogenic microorganism growth or toxin formation Raw or heat treated animal food; heat treated plant food; raw seed sprouts; cut melons, leafy greens, or tomatoes unmodified Water content and ph

28 Time and Temperature Control TTC for Safety Crucial concept for surveying to food safety The facility needs to ensure foods are not in the danger zone (>41 degree F and <135 degree F) for more than four hours

29 Salad Preparation & Cooling - TTC Chicken, tuna, egg, pasta & potato salad Leftover meat or hot ingredients should have been properly cooked and cooled Consider chilling ingredients before making salad Cooled to 41 within 4 hours if prepared from ingredients at room temperature

30 Cooling Foods - TTC Two-step method: Within 2 hours from F** Within an additional 4 hours from F **Can reheat to 165 F & restart One-step method: Cooled within 4 hours to 41 F or less if prepared from ambient foods (tuna) or reconstituted foods Immediate Jeopardy potential

31 Methods for Cooling Foods Reduce the quantity and size of the food Remove from original cooking pan Loose, vented covering in shallow pan Remove any juices Ice water bath Ice paddles Blast chiller

32 Use of Leftovers - TTC Use of leftover foods is acceptable, however --- High potential for food borne illness It must have been cooked and cooled properly and must be reheated to an internal temperature of 165 F for 15 seconds.

33 Infection Control Program and Preventionist

34 Infection Control Program & Preventionist Recent update to Federal Interpretive Guidelines in the Acute Care and SNF regulations include the role of the Infection Control Practitioner ensuring a sanitary environment and ensuring an IC program for the prevention, control and investigation of infections and communicable disease.

35 Infection Control Preventionist - ICP Dietetic Service food safety and sanitation monitoring activities: food storage, preparation, serving, dish rooms, refrigerators, ice machines, pest control, waste disposal Employee health and hygiene practices Involvement of ICP in development of policies and procedures Investigating food borne illness

36 Continuous Quality Assurance & Improvement (QAPI)

37 Continuous Quality Assurance & Improvement Federal Regulations for both Acute Care and Skilled Nursing Facilities require some component of Quality Assurance and Quality Improvement This includes a dietary services component especially when there is deficient practice identified during a survey

38 QAPI - Purpose A strong QAPI program is essential to provide safe, high quality care Identification of problems BEFORE they are identified by the regulatory agency The best QAPI is data driven and show results

39 QAPI - Steps Identification of problems Data Driven QA vs. QI and Communication Priority high volume, problem prone, high risk Complexity of issue? Dependence or collaboration w/ other areas or disciplines?

40 Action Plan Analysis QAPI - Steps What are you trying to fix? What changes will be implemented? Who will you involve? How will this change be implemented? How will you measure your success?

41 QAPI - Steps Implement Change/Action Plan Planning the implementation Communication, Communication and More Communication! Systemic Changes Go ahead and JUST DO IT!

42 QAPI - Steps Evaluate the success of the change More Data Communicate the success (or failures) Develop new, more or changes to the Action Plan Repeat QAPI steps until you have met the goal Sustainability Caution - Continue to monitor

43 Questions

Maricopa County. Food Code References for Produce. Receiving. Storage

Maricopa County. Food Code References for Produce. Receiving. Storage Maricopa County Environmental Services Department 1001 N. Central. Avenue Suite 300 Phoenix, AZ 85004 esd.maricopa.gov Food for Produce This guidance document was developed for food establishments interested

More information

BUSINESS AND PROFESSIONS CODE SECTION 2585-2586.8

BUSINESS AND PROFESSIONS CODE SECTION 2585-2586.8 BUSINESS AND PROFESSIONS CODE SECTION 2585-2586.8 2585. (a) Any person representing himself or herself as a registered dietitian shall meet one of the following qualifications: (1) Been granted, prior

More information

481 58.24 (135C) Dietary. 58.24(1) 58.24(2)

481 58.24 (135C) Dietary. 58.24(1) 58.24(2) IAC Ch 58, p.1 481 58.24 (135C) Dietary. 58.24(1) Organization of dietetic services. The facility shall meet the needs of the residents and provide the services listed in this standard. If the service

More information

Student Name: Last First MI Present Address: Street City State Zip Telephone: Home Cellular Work Date of birth: Email:

Student Name: Last First MI Present Address: Street City State Zip Telephone: Home Cellular Work Date of birth: Email: Student Name: Last First MI Present Address: Telephone: Home Cellular Work Date of birth: Email: Home Work Work History: Current Employment Information: Present Employer Current Position Previous Position

More information

The course and qualification may be taken as a stand-alone certificate, or as part of a wider course of training.

The course and qualification may be taken as a stand-alone certificate, or as part of a wider course of training. Level 2 Foundation Award in Food Hygiene January 2016 Guided Learning Hours 7 Total Qualification Time 7 Ofqual Qualification Number 601/8306/8 Description: The RSPH Foundation Award in Food Hygiene is

More information

HACCP Plan Designing a HACCP Plan for Your Facility. Calvert County Health Department Division of Environmental Health

HACCP Plan Designing a HACCP Plan for Your Facility. Calvert County Health Department Division of Environmental Health HACCP Plan Designing a HACCP Plan for Your Facility Calvert County Health Department Division of Environmental Health What is a HACCP Plan? HACCP stands for Hazard Analysis Critical Control Point. It is

More information

CTE Culinary Arts I Curriculum Map Teacher Pages Chandler Unified School District #80

CTE Culinary Arts I Curriculum Map Teacher Pages Chandler Unified School District #80 Culinary Arts I Curriculum Map Teacher Pages Culinary I Curriculum Map Teacher Pages Semester 1 1.0 APPLY SANITATION AND SAFETY PROCEDURES 1.1 Define Hazard Analysis Critical Control Point (HACCP) 1.2

More information

Template for Review and Update of the Child Nutrition Food Safety Plan i

Template for Review and Update of the Child Nutrition Food Safety Plan i Taking Care of Business: Food Safety and Finance for School Foodservice Template for Review and Update of the Child Nutrition Food Safety Plan Our Town District Child Nutrition Food Safety Plan City, Mississippi

More information

Stark State College Dietary Manager & Dietetic Technician Programs

Stark State College Dietary Manager & Dietetic Technician Programs Stark State College Dietary Manager & Dietetic Technician Programs Accredited by: Association of Nutrition & Foodservice (ANFP) 406 Surrey Woods Drive St. Charles, IL 60174 800 323 1908 www.anfponline.org

More information

Approved by Commissioner: LATEST REVISION: June 28, 2013

Approved by Commissioner: LATEST REVISION: June 28, 2013 POLICY TITLE: FOOD SERVICE MANAGEMENT, GENERAL PAGE 1 OF 13 POLICY NUMBER: 11.6 CHAPTER 11: FOOD SERVICE STATE of MAINE DEPARTMENT OF CORRECTIONS Division of Juvenile Services Approved by Commissioner:

More information

Table of Contents. Introduction... 1. Personal Hygiene... 2. Temperature Control... 5. Cross-contamination... 6. Cleaning and Sanitizing...

Table of Contents. Introduction... 1. Personal Hygiene... 2. Temperature Control... 5. Cross-contamination... 6. Cleaning and Sanitizing... Table of Contents Introduction... 1 Food Handler Certification Program... 1 Personal Hygiene... 2 Temperature Control... 5 Cross-contamination... 6 Cleaning and Sanitizing... 6 Dishwashing... 7 Food Storage...

More information

GUIDELINES TO THE OHIO DEPARTMENT OF HEALTH S CERTIFICATION IN FOOD PROTECTION

GUIDELINES TO THE OHIO DEPARTMENT OF HEALTH S CERTIFICATION IN FOOD PROTECTION GUIDELINES TO THE OHIO DEPARTMENT OF HEALTH S ERTIFIATION IN FOOD PROTETION To protect and improve the health of all Ohioans 9/98 ertification in Food Protection Guidelines Page 1 of 14 TABLE OF ONTENTS

More information

FOOD SERVICES SUPERVISOR

FOOD SERVICES SUPERVISOR JOB DESCRIPTION MICHIGAN CIVIL SERVICE COMMISSION JOB SPECIFICATION FOOD SERVICES SUPERVISOR Employees in this job direct or assist in directing the food services operation in state facilities. The employee

More information

Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles

Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles United States Department of Agriculture Food and Nutrition Service June 2005

More information

STANDARD OPERATING PROCEDURE S (SOP S) FOR HAZARDOUS ANALYSIS CRITICAL CONTROL POINT (HACCP) PLANS

STANDARD OPERATING PROCEDURE S (SOP S) FOR HAZARDOUS ANALYSIS CRITICAL CONTROL POINT (HACCP) PLANS STANDARD OPERATING PROCEDURE S (SOP S) FOR HAZARDOUS ANALYSIS CRITICAL CONTROL POINT (HACCP) PLANS RECEIVING: All food must be from approved sources. Foods must be wholesome and not adulterated. No home-prepared

More information

GUIDELINES TO THE LEVEL TWO CERTIFICATION IN FOOD PROTECTION

GUIDELINES TO THE LEVEL TWO CERTIFICATION IN FOOD PROTECTION GUIDELINES TO THE LEVEL TWO CERTIFICATION IN FOOD PROTECTION 6/2013 Certification in Food Protection Guidelines Page 1 of 11 TABLE OF CONTENTS SECTIONS PAGE NUMBER MISSION STATEMENT 2 I. DEFINITIONS 3

More information

TRAINER: Read this page ahead of time to prepare for teaching the module.

TRAINER: Read this page ahead of time to prepare for teaching the module. Module 7 Overview: Safe Cooking TRAINER: Read this page ahead of time to prepare for teaching the module. PARTICIPANTS WILL: 1. Describe potential hazards of eating food that has not been safely cooked.

More information

Hospitality, Tourism, and Recreation Food Science, Dietetics, and Nutrition Nutrition

Hospitality, Tourism, and Recreation Food Science, Dietetics, and Nutrition Nutrition CTE PROGRAM OF STUDY COMPLETED 2009-2010 Secondary & Post Secondary Industry Sector: Career Pathway: Program: Hospitality, Tourism, and Recreation Food Science, Dietetics, and Nutrition Nutrition Levels

More information

Food manager certification/recertification training Food manager orientation of food safety programs Preparation for food management employment

Food manager certification/recertification training Food manager orientation of food safety programs Preparation for food management employment NEHA 720 South Colorado Boulevard, Suite 1000-N Denver, Colorado 80246-1926 Tel (303) 756-9090 ext. 340 Fax (303) 691-9490 Email support@nehatraining.org Web www.nehatraining.org Two-Day Syllabus NEHA

More information

Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles

Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles United States Department of Agriculture Food and Nutrition Service June 2005

More information

Hygiene Standards for all Food Businesses

Hygiene Standards for all Food Businesses Hygiene Standards for all Food Businesses Food hygiene laws are not simply a list of rules. They are intended to let food business operators assess the risks to food safety in their business and apply

More information

Dietary Managers Program Information Sheet 2014-2015

Dietary Managers Program Information Sheet 2014-2015 Dietary Managers Program Information Sheet 2014-2015 The program is offered in: Three, 10-week modules: fall (Medical Nutrition and Therapy), winter (Safety and Sanitation), and spring (Quantity Food Production

More information

02.11 Food and Nutrition Services

02.11 Food and Nutrition Services 02.11 Purpose Audience To assure proper and safe food handling, storage, and preparation. All Department of employees. Personnel The following guidelines shall be used to monitor proper and safe food handling,

More information

Safe Storage of Raw Animal Foods

Safe Storage of Raw Animal Foods Module 13 Overview: Safe Storage of Raw Animal Foods TRAINER: Read this page ahead of time to prepare for teaching the module. PARTICIPANTS WILL: 1. Define CROSS-CONTAMINATION. 2. Identify RAW ANIMAL FOODS.

More information

Assessment: 27308 Basic Culinary Arts

Assessment: 27308 Basic Culinary Arts Culinary Arts Study Guide Assessment: 27308 Basic Culinary Arts Aligned with the Standards for Family and Consumer Sciences Education, American Association of Family and Consumer Sciences (AAFCS) Culinary

More information

POSITION DESCRIPTION

POSITION DESCRIPTION ACCOUNTABILITY OBJECTIVE POSITION DESCRIPTION The Certified Cook prepares nutritious meals and snacks, for the residents of the division they are employed with, and meets Canada s Food Guide requirements

More information

ro INTROduct ioninint

ro INTROduct ioninint ro INTROduct ioninint Chapter 6: Menu Planning and Sample Menus For some participants, the food they eat at the CACFP adult day care program will be the tastiest and healthiest food they will have all

More information

MISSISSIPPI. Downloaded January 2011

MISSISSIPPI. Downloaded January 2011 MISSISSIPPI Downloaded January 2011 101.08 Dietitian. The term dietitian shall mean a person who is licensed as a dietitian in the State of Mississippi, or a Registered Dietitian exempted from licensure

More information

FOOD POISONING. Information Leaflet. Your Health. Our Priority. Infection Prevention Stepping Hill Hospital

FOOD POISONING. Information Leaflet. Your Health. Our Priority. Infection Prevention Stepping Hill Hospital FOOD POISONING Information Leaflet Your Health. Our Priority. Page 2 of 5 What is Food Poisoning? Food poisoning is an illness that occurs after eating or drinking anything that is contaminated. Usually

More information

Culinary Arts and Hospitality Mangament, July 2012, Page 1 of 6

Culinary Arts and Hospitality Mangament, July 2012, Page 1 of 6 Indiana Department of Education Academic Course Framework CULINARY ARTS AND HOSPITALITY MANAGMENT Culinary Arts and Hospitality Management prepares students for occupations and higher education programs

More information

FOODSERVICE 2015 PREPARATORY

FOODSERVICE 2015 PREPARATORY PREPARATORY SANITATION/SERVSAFE This class provides foodservice managers with basic sanitation principles, ways to apply them in practical situations, and methods for training and motivating employees

More information

Interpretive Guidelines Nutrition programs (C1, C2 & NSIP meals) COMPLIANCE REQUIREMENT INTERPRETIVE GUIDELINES VERIFICATION ACTIVITIES NUTRITION

Interpretive Guidelines Nutrition programs (C1, C2 & NSIP meals) COMPLIANCE REQUIREMENT INTERPRETIVE GUIDELINES VERIFICATION ACTIVITIES NUTRITION Interpretive Guidelines Nutrition programs (C1, C2 & NSIP meals) COMPLIANCE REQUIREMENT INTERPRETIVE GUIDELINES VERIFICATION ACTIVITIES Congregate nutrition service providers shall serve an annual average

More information

Dietary Manager Online Training. Program Information Guide

Dietary Manager Online Training. Program Information Guide Dietary Manager Online Training Program Information Guide The Dietary Managers Online Course is provided and approved through the following agents: Dietary Managers Association 406 Surrey Woods Dr St Charles,

More information

a. Be responsible for orientation, training, scheduling and supervision of dietary employees on all shifts; (1-1-88)

a. Be responsible for orientation, training, scheduling and supervision of dietary employees on all shifts; (1-1-88) 107.DIETARY SERVICE. 01. Dietary Supervision. A qualified food service supervisor shall be designated by the administrator to be in charge of the dietary department. This person shall: (1-1- a. Be responsible

More information

SCOPE OF WORK: HOME DELIVERED MEALS PROGRAM

SCOPE OF WORK: HOME DELIVERED MEALS PROGRAM OFFICE ON AGING POLICY AND PROCEDURES MANUAL EFFECTIVE DATE: OCTOBER 1, 2006 HOME DELIVERED MEALS 1 SCOPE OF WORK: HOME DELIVERED MEALS PROGRAM NOTE: An italicized word in the body of the scope of work

More information

Food Safety: Temperature control of potentially hazardous foods

Food Safety: Temperature control of potentially hazardous foods Food Safety: Temperature control of potentially hazardous foods Guidance on the temperature control requirements of Standard 3.2.2 Food Safety Practices and General Requirements First printed edition August

More information

Food Safety Evaluation Checklist. Directions

Food Safety Evaluation Checklist. Directions Food Safety Checklist The following self-assessment can help you find food safety gaps in your operation. It can also help you put food safety systems, such as active managerial control, into place. This

More information

FACILITIES DESIGN ASSESSMENT AND PERMITTING QUESTIONNAIRE: (For use by all food risk categories 1-3 or higher)

FACILITIES DESIGN ASSESSMENT AND PERMITTING QUESTIONNAIRE: (For use by all food risk categories 1-3 or higher) FACILITIES DESIGN ASSESSMENT AND PERMITTING QUESTIONNAIRE: (For use by all food risk categories 1-3 or higher) TO BE COMPLETED BY THE OWNER/OPERATOR AND SUBMITTED TO THE SNHD ENVIRONMENTAL HEALTH DIVISION

More information

Volume RESTAURANT X. 123 Main Street, Phoenix, Arizona. Food Safety Manual

Volume RESTAURANT X. 123 Main Street, Phoenix, Arizona. Food Safety Manual Volume 1 RESTAURANT X 123 Main Street, Phoenix, Arizona Food Safety Manual RESTAURANT X Food Safety Training Manual Note to New Author Thank you for your interest and your enthusiasm in developing your

More information

2011 2012 LEGISLATURE 2011 BILL. and (c) and 448.80 (title); to renumber and amend 448.70 (1m), 448.72 (1) (c),

2011 2012 LEGISLATURE 2011 BILL. and (c) and 448.80 (title); to renumber and amend 448.70 (1m), 448.72 (1) (c), 0 0 LEGISLATURE 0 0 AN ACT to repeal. () (r).,. () (a) and (b),. () (d),. () (f),. (),. (),. (),. (),. () (c),. () (a), (b) and (c) and.0 (title); to renumber and amend.0 (m),. () (c),. () (e),. (),. (),.,.

More information

Lesson plan: Food safety when preparing and cooking food

Lesson plan: Food safety when preparing and cooking food Lesson plan: Food safety when preparing and cooking food This lesson plan gives you delivery ideas for our GCSE Food preparation and nutrition (8585) The one hour session is designed to: enhance students'

More information

(8 years or younger)

(8 years or younger) What is iron? Iron deficiency in children (8 years or younger) Iron is a mineral found in food that your body needs. It is bound to hemoglobin, which is an important part of red blood cells. Iron helps

More information

Guidelines for the Administrator-In-Training Program

Guidelines for the Administrator-In-Training Program Maryland Board of Examiners of Nursing Home Administrators 4201 Patterson Avenue, Room 305 Baltimore, MD 21215-2299 Telephone: (410) 764-4750, FAX (410) 358-9187 E-mail: einese@dhmh.state.md.us Web:www.dhmh.state.md.us/bonha

More information

Registering for Classes is Now Even EASIER! ONLINE - 24 Hours a Day! 2014 FOODSERVICE Book 12-12-13LN_Layout 1 12/17/2013 2:38 PM Page 1

Registering for Classes is Now Even EASIER! ONLINE - 24 Hours a Day! 2014 FOODSERVICE Book 12-12-13LN_Layout 1 12/17/2013 2:38 PM Page 1 2014 FOODSERVICE Book 12-12-13LN_Layout 1 12/17/2013 2:38 PM Page 1 Registering for Classes is Now Even EASIER! You Can Register For Most Classes ONLINE - 24 Hours a Day! See insides for details January

More information

Long Term Care Career Guide The Key to Your Future in a Growing Profession

Long Term Care Career Guide The Key to Your Future in a Growing Profession Long Term Care Career Guide The Key to Your Future in a Growing Profession This guide was prepared by: CAHF/QCHF Workforce Committee 2201 K Street Sacramento, CA 95814 916.441.6400 Welcome We would like

More information

SOCCCD Collaborative 2009 CTE Grant Funded Externship Presentation by Mary E. Kozick Instructional Assistant, California Partnership Academy

SOCCCD Collaborative 2009 CTE Grant Funded Externship Presentation by Mary E. Kozick Instructional Assistant, California Partnership Academy SOCCCD Collaborative 2009 CTE Grant Funded Externship Presentation by Mary E. Kozick Instructional Assistant, California Partnership Academy Silverado High School 2008 2009 OC Orthopaedics: 3 levels of

More information

Prepare vegetables, fruit, eggs and farinaceous dishes

Prepare vegetables, fruit, eggs and farinaceous dishes Training Package Unit title Tourism, Hospitality and Events (SIT07) Prepare vegetables, fruit, eggs and farinaceous dishes HSC Requirements and Advice Unit code Competency field Sector SITHCCC009A Commercial

More information

Dietetic Technology Program Application Packet

Dietetic Technology Program Application Packet Dietetic Technology Program Application Packet AAS Degree Dietetic Technology Certificate: General Nutrition Certificate: Dietary Manager For more information contact: Judith Kaplan, MS, RDN, LD Program

More information

Yorketown Community Children s Centre. Food Safety and Healthy Eating Policy

Yorketown Community Children s Centre. Food Safety and Healthy Eating Policy Yorketown Community Children s Centre Food Safety and Healthy Eating Policy Policy Number 1 Link to CCQA Principles Family Day Care Quality Assurance (FDCQA) Quality Practices Guide (2004) Principle 4.2

More information

HYGIENE IN THE GALLEY

HYGIENE IN THE GALLEY HYGIENE IN THE GALLEY - good advice for self-assessment aboard Guidance for company and ship s management and galley crew Good hygiene is thinking twice about things when cooking for others. To limit the

More information

483.25(i) Nutrition (F325) Surveyor Training: Interpretive Guidance Investigative Protocol

483.25(i) Nutrition (F325) Surveyor Training: Interpretive Guidance Investigative Protocol 483.25(i) Nutrition (F325) Surveyor Training: 1 With regard to the revised guidance F325 Nutrition, there have been significant changes. Specifically, F325 and F326 were merged. However, the regulatory

More information

CULINARY ARTS COURSE DESCRIPTIONS. CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours

CULINARY ARTS COURSE DESCRIPTIONS. CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours CULINARY ARTS COURSE DESCRIPTIONS Beginning Production and Baking Certificate 16 Credits CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours Covers the basic rules of sanitation, food borne illnesses,

More information

Geneva CUSD 304 Content-Area Curriculum Frameworks Grades 6-12 Family & Consumer Science

Geneva CUSD 304 Content-Area Curriculum Frameworks Grades 6-12 Family & Consumer Science Geneva CUSD 304 Content-Area Curriculum Frameworks Grades 6-12 Family & Consumer Science Mission Statement The relationship between work and family is our unique focus. The mission of Geneva Community

More information

NEHA Food Safety Certificate Program Handbook

NEHA Food Safety Certificate Program Handbook NEHA Food Safety Certificate Program Handbook Guide to Policies and Procedures for NEHA s Certificate Programs Table of Contents NEHA s Mission 3 1. Overview 4 1.1 Food Handler 4 1.2 Food Protection Manager

More information

Candidate Study Guide for the Illinois Food Service Sanitation Manager Examinations

Candidate Study Guide for the Illinois Food Service Sanitation Manager Examinations Candidate Study Guide for the Illinois Food Service Sanitation Manager Examinations This information is intended to help you prepare for the Illinois Food Service Sanitation Manager Examinations. Part

More information

POSITION DESCRIPTION

POSITION DESCRIPTION POSITION DESCRIPTION POSITION: DEPARTMENT: SUPERVISOR: CLASSIFICATION: Nursing Home Administrator Nursing Home Tribal Administrator Regular; Full-Time PROGRAM DESCRIPTION The Comanche Nation Nursing Home

More information

Nutrition and Food March 2012 Needs Assessment

Nutrition and Food March 2012 Needs Assessment Nutrition and Food March 2012 Needs Assessment Prepared by Elisa Lewis Date: March 9, 2012 Nutrition and Food 1 Scope Data compiled in this report covers San Bernardino, Riverside, Orange, and Los Angeles

More information

Food delivery & storage

Food delivery & storage screen 1 Food delivery & storage 7. Rubbish bags in the way of deliveries This screen shows a delivery scene with a number of potential hazards to food safety. As a starting point students are encouraged

More information

Abilene State Supported Living Center Job Postings Week of November 23 rd, 2015

Abilene State Supported Living Center Job Postings Week of November 23 rd, 2015 Abilene State Supported Living Center Job Postings Week of November 23 rd, 2015 Position Rehab Therapy Tech I (Activity Centers) Salary $1,725.50 Posting # 301177 The Rehab Therapy Tech I typically works

More information

Culinary Arts Program Syllabus

Culinary Arts Program Syllabus Culinary Arts Program Syllabus Organization Washburn Institute of Technology Program Number 12.0505 Instructional Level Certificate Target Population Grades 11 & 12 Post-secondary Description This program

More information

MEDICARE WAGE INDEX OCCUPATIONAL MIX SURVEY

MEDICARE WAGE INDEX OCCUPATIONAL MIX SURVEY MEDICARE WAGE INDEX OCCUPATIONAL MIX SURVEY Date: / / Provider Number: Provider Contact Name: Provider Contact Phone Number: Reporting Period: / / - / / (MM/DD/YYYY) (MM/DD/YYYY) Introduction: Section

More information

Registered Nurse Job Description

Registered Nurse Job Description Registered Nurse Job Description Qualifications Education: A.D.N. or B.S.N. from accredited College of Nursing, accompanied by current nursing license in each state of desired practice. Experience: One

More information

Level 2 Award in. Food Safety in Catering (QCF) Specification. Ofqual Accreditation Number 600/0343/1

Level 2 Award in. Food Safety in Catering (QCF) Specification. Ofqual Accreditation Number 600/0343/1 Level 2 Award in Food Safety in Catering (QCF) Specification Ofqual Accreditation Number 600/0343/1 Ofqual Accreditation Start Date 01/01/2011 Ofqual Accreditation End Date 30/07/2018 Ofqual Certification

More information

Practice Test. Practice Tests and Answer Keys. Circle the best answer to each question below. Be sure to answer all 40 questions.

Practice Test. Practice Tests and Answer Keys. Circle the best answer to each question below. Be sure to answer all 40 questions. Practice Tests and Answer Keys Practice Test Name Date Circle the best answer to each question below. Be sure to answer all 40 questions. 1 Why are infants and young children at higher risk for getting

More information

(i) Meeting State requirements to practice dietetics, including licensure or certification, or

(i) Meeting State requirements to practice dietetics, including licensure or certification, or 42 C.F.R. 483.35 Dietary483.60 Food and nutrition services. The facility must provide each resident with a nourishing, palatable, well-balanced diet that meets thehis or her daily nutritional and special

More information

Guidance on Temperature Control Legislation in England, Wales and Northern Ireland. Introduction 1-6. The General Requirement 7-9

Guidance on Temperature Control Legislation in England, Wales and Northern Ireland. Introduction 1-6. The General Requirement 7-9 Guidance on Temperature Control Legislation in England, Wales and Northern Ireland Contents Section Paragraphs Introduction 1-6 The General Requirement 7-9 Foods subject to temperature control 10-16 Cooling

More information

Southern California Regional Occupational Center SCROC COURSE DESCRIPTION

Southern California Regional Occupational Center SCROC COURSE DESCRIPTION COURSE DESCRIPTION Course Title: CBEDS Title: Culinary Arts Food & Nutrition CBEDS Number: 4361 Job Titles: Baker Helper Waiter/Waitress Cook Helper Host Cashier Course Description: This culinary arts

More information

Nutrition Education Competencies Aligned with the California Health Education Content Standards

Nutrition Education Competencies Aligned with the California Health Education Content Standards Nutrition Education Competencies Aligned with the California Health Education Content Standards Center for Nutrition in Schools Department of Nutrition University of California, Davis Project funded by

More information

1. POSITION TITLE: CERTIFIED DIABETES EDUCATOR CLINICAL DIETITIAN Coordinator, Diabetes Self-Management Education Program

1. POSITION TITLE: CERTIFIED DIABETES EDUCATOR CLINICAL DIETITIAN Coordinator, Diabetes Self-Management Education Program 1. POSITION TITLE: CERTIFIED DIABETES EDUCATOR CLINICAL DIETITIAN Coordinator, Diabetes Self-Management Education Program 2. General Description: The Diabetes Self-Management Education (DSME) Program Coordinator/Dietitian,

More information

Utah WIC Local Agency Policy and Procedures Manual FY 2016

Utah WIC Local Agency Policy and Procedures Manual FY 2016 Staffing Requirements I. Minimum Staffing & Responsibilities. Each WIC Agency must have the minimum staffing listed below. a. Local Agency Administrator/Director i. Oversees policy and staff. b. Registered

More information

Professional Food Manager Certification Training Version 4.0

Professional Food Manager Certification Training Version 4.0 Professional Food Manager Certification Training Version 4.0 Food Safety Center for Public Health Education Developed by the NSF Center for Public Health Education v Table of Contents Chapter 1 Introduction

More information

Mealtime Memo. Timesaving Tips for Mealtime

Mealtime Memo. Timesaving Tips for Mealtime Mealtime Memo National Food Service Management Institute The University of Mississippi for Child Care No. 6, 2009 Timesaving Tips for Mealtime Family day care home providers have a busy day. It starts

More information

Practice Test. 1. Which of the following statements is true? After touching raw ground beef, it is important to:

Practice Test. 1. Which of the following statements is true? After touching raw ground beef, it is important to: Practice Test This test shows you what you might see on the food handler certification test. You can use the book to look up the answers. The certification test is made up of 32 questions and you will

More information

Red Rose Culinary Academy For Prospective Students

Red Rose Culinary Academy For Prospective Students Red Rose Culinary Academy For Prospective Students About Red Rose Culinary Academy Description of the Program: Red Rose Culinary Academy is a 16-week training program 6 weeks will be completed in a classroom

More information

Assessment: 7308 Basic Culinary Arts 7309 Advanced Culinary

Assessment: 7308 Basic Culinary Arts 7309 Advanced Culinary Culinary Arts Study Guide Assessment: 7308 Basic Culinary Arts 7309 Advanced Culinary Aligned with the Standards for Family and Consumer Sciences Education, American Association of Family and Consumer

More information

Requirements for Temporary Food Establishments

Requirements for Temporary Food Establishments Requirements for Temporary Food Establishments Public Health-Madison and Dane County Environmental Health Division 2701 International Lane, Suite 204 Madison, WI 53704 (608) 243-0330 6/8/09 Requirements

More information

Name of Business. Record 1- Approved Food Suppliers List

Name of Business. Record 1- Approved Food Suppliers List Record 1- Approved Food Suppliers List Supplier No. Details of Supplier (Name, address, contact details) Product Description Approved Supplier Date approved Corrective Action Reject suppliers that do not

More information

Save Time and Money at the Grocery Store

Save Time and Money at the Grocery Store Save Time and Money at the Grocery Store Plan a Grocery List Making a list helps you recall items you need and also saves you time. Organize your list according to the layout of the grocery store. For

More information

Vegetarian Culinary Arts Courses 2015/2016

Vegetarian Culinary Arts Courses 2015/2016 Vegetarian Culinary Arts Courses 2015/2016 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 105. Professional Cooking: Baking and Pastry I VGCA 109. Professional Cooking: Soups,

More information

Important Information for Vendors at Temporary Events

Important Information for Vendors at Temporary Events Important Information for Vendors at Temporary Events As a food vendor, you are responsible for ensuring that your operation complies with the Colorado Retail Food Establishment Rules and Regulations.

More information

TEMPORARY FOOD EVENT PERMIT PACKET INSTRUCTIONS TO FOOD VENDORS

TEMPORARY FOOD EVENT PERMIT PACKET INSTRUCTIONS TO FOOD VENDORS TEMPORARY FOOD EVENT PERMIT PACKET INSTRUCTIONS TO FOOD VENDORS BACKGROUND Temporary food events have been responsible for causing major food borne disease outbreaks due to improper temperature control,

More information

ALASKA. Downloaded January 2011

ALASKA. Downloaded January 2011 ALASKA Downloaded January 2011 7 AAC 12.255. SERVICES REQUIRED A nursing facility must provide nursing, pharmaceutical, either physical or occupational therapy, social work services, therapeutic recreational

More information

CULINARY ARTS Effective Date: December 5, 2012

CULINARY ARTS Effective Date: December 5, 2012 MASSACHUSETTS STATE ARTICULATION AGREEMENT BETWEEN MASSACHUSETTS COMMUNITY COLLEGES AND MASSACHUSETTS CHAPTER 74 APPROVED SECONDARY CAREER/VOCATIONAL TECHNICAL PROGRAMS CULINARY ARTS Effective Date: December

More information

Food od hygiene: still a relevant nosocomial issue

Food od hygiene: still a relevant nosocomial issue www.webbertraining.com Page 1 Food od hygiene: still a relevant nosocomial issue Dr. Michael A. Borg Consultant (Hospital Infection ) St. Luke s Hospital, Malta Hosted by Paul Webber paul@webbertraining.com

More information

Mississippi Department of Education Office of Educator Licensure

Mississippi Department of Education Office of Educator Licensure Mississippi Department of Education Office of Educator Licensure Guidelines and Clarification of Requirements for Issuance of Career and Technical Education (Occupational Educator) Licenses August 1, 2014

More information

There may be an additional section covering health and safety concerns which fall outside the scope of the national food hygiene rating scheme.

There may be an additional section covering health and safety concerns which fall outside the scope of the national food hygiene rating scheme. Public Protection (food & safety) Food Premises Inspection Report Name of Business: The Merchants of Spice Address of food business: 30-32 Colegate, Norwich, NR3 1BG Date of Inspection: 5 November 2015

More information

Food Safety Guidance for Farmers Markets

Food Safety Guidance for Farmers Markets Food Safety Guidance for Farmers Markets Anyone selling food or drink from a market stall must comply with food hygiene legislation. Foods which are categorised as high risk include cooked meats, fish

More information

Mississippi Department of Education Office of Educator Licensure

Mississippi Department of Education Office of Educator Licensure Mississippi Department of Education Office of Educator Licensure Guidelines and Clarification of Requirements for Issuance of Career and Technical Education (Occupational Educator) Licenses July 1, 2013

More information

Form Approved OMB No: 0920-0445 Expiration Date: 11/30/2008 Food Service State Questionnaire School Health Policies and Programs Study 2006 Attn: Beth Reed, Project Manager 126 College Street Burlington,

More information

JD, MBA, MS, CNS, CCN

JD, MBA, MS, CNS, CCN Michael Stroka, JD, MBA, MS, CNS, CCN Executive Director, Certification Board for Nutrition Specialists Presentation at International Society of Sports Nutrition Annual Conference June 23, 2012 Mstroka@CBNS.org

More information

Chef and Cooking Careers, Jobs, and Employment Information

Chef and Cooking Careers, Jobs, and Employment Information www.careersinghana.com Email : info@careersinghana.com Tel: +233 245649846 Chef and Cooking Careers, Jobs, and Employment Information Chef, Cooking, and Food Preparation Career and Job Highlights Nearly

More information

Subject: Career and Technical Education SCOPE AND SEQUENCE

Subject: Career and Technical Education SCOPE AND SEQUENCE Unit 1 Unit 1: SAFETY & SANITATION Big ideas Demonstrate food safety and sanitation procedures. Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.

More information

College of Agriculture, School of Human Environmental Sciences

College of Agriculture, School of Human Environmental Sciences NOTE: The NFS (Nutrition and Food Science) prefix will change to () effective Spring 2013. * 101 HUMAN NUTRITION AND WELLNESS. (3) Food composition, digestion, absorption and metabolism as related to selection

More information

General food hygiene rules

General food hygiene rules General food hygiene rules Why food hygiene is important? Good food hygiene is essential to ensure that the food you and your family eats is safe. Poor hygiene procedures in your home can put you at risk.

More information

Instructions for Completing the Electronic ENP Meal Monitoring form

Instructions for Completing the Electronic ENP Meal Monitoring form Instructions for Completing the Electronic ENP Meal Monitoring form General Information: The ENP Meal Monitoring form is available on the PDA website. The monitoring form can be printed and completed manually

More information

[APPENDIX G46. CERTIFIED NURSING ASSISTANT QUALIFICATION STANDARD GS-621 Veterans Health Administration

[APPENDIX G46. CERTIFIED NURSING ASSISTANT QUALIFICATION STANDARD GS-621 Veterans Health Administration [APPENDIX G46. CERTIFIED NURSING ASSISTANT QUALIFICATION STANDARD GS-621 Veterans Health Administration 1. COVERAGE. The following are requirements for appointment as a Certified Nursing Assistant (CNA)

More information

Advantages and Disadvantages of Cook-Chill Food Production Within Hospital Setting. By Katie Garrett

Advantages and Disadvantages of Cook-Chill Food Production Within Hospital Setting. By Katie Garrett No. 16 Advantages and Disadvantages of Cook-Chill Food Production Within Hospital Setting By Katie Garrett March 21, 2012 NDFS 445 INTRODUCTION Getting food to patients in a hospital is a necessary, yet

More information

MOBILE RETAIL FOOD ESTABLISHMENT APPLICATION SEASONAL ANNUAL TEMPORARY/SPECIAL EVENT

MOBILE RETAIL FOOD ESTABLISHMENT APPLICATION SEASONAL ANNUAL TEMPORARY/SPECIAL EVENT Date Received: Application must be submitted at least 10 business days prior to proposed operation. MOBILE RETAIL FOOD ESTABLISHMENT APPLICATION SEASONAL ANNUAL TEMPORARY/SPECIAL EVENT PART 1 TO BE COMPLETED

More information

CONCEPTS OF FOOD SAFETY QUALITY MANAGEMENT SYSTEMS. Mrs. Malini Rajendran

CONCEPTS OF FOOD SAFETY QUALITY MANAGEMENT SYSTEMS. Mrs. Malini Rajendran CONCEPTS OF FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMS Mrs. Malini Rajendran Brief background 1963 - The Codex Alimentarius Commission was created by FAO and WHO to develop food standards, guidelines and

More information

Food Safety Is Top Priority

Food Safety Is Top Priority In this chapter, find answers to the following questions: Why is food safety a top priority?... (page 2) What is a foodborne illness and foodborne outbreak?... (page 2) Foodborne Illness... (page 2) Foodborne

More information