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Table of Contents TABLEOFCONTENTS Section 1-Administration and Operations Page1.0– AcknowledgementandApprovalof Manual Page2.0– Nutrition Services Department Philosophy & Management Page3.0– Organization of the Nutrition Services Department Page4.0– Budgetfor the Nutrition Services Department Page5.0– DressCodeandPersonalHygiene Page6.0– JobDescriptions Page7.0– Nutrition Services Department Staffing Pattern Page8.0– Nutrition Services Department Staff Scheduling Page9.0– Nutrition Services Employee Performance Evaluations Page10.0–JobDutySchedules Page11.0–HiringProcedure Page12.0–NewHireOrientation Page13.0–Inservice Training Page14.0–Nutrition Services Time Studies Section 2-Dining Services Page1.0–Dining Services Program Page2.0–DietManual Page3.0–DietOrders- General Information Page4.0–DietOrders- Procedure for Ordering Individual Diets Page5.0–MealServiceCensus Page6.0–MenuPlanning Page7.0–Fortified Foods Page8.0–MenuSubstitutions Page9.0– Snacks/Nourishments Page10.0–ThickenedLiquids Page11.0–OutsideFoodsServedToResidents&F371 Page12.0–PortionControl Page13.0–PureedFoodPreparation Page14.0–Handling of Leftover Food Page15.0–DateMarking Page16.0–TrayandDiningRoomMealService Page17.0–Offering Food Alternates at Meals Page18.0–FoodProcurement Page19.0–Purchasing Page20.0–StorageProcedures Page21.0–Determining Food Yields Page22.0– Standardized Recipes Page23.0–FoodProductionGuidelines—Sanitation & Safety ©2009ArmstrongNutrition Management (888) 760 - 7003 Table of Contents Section2continued:DiningServices Page24.0–FoodPresentation Page25.0–FoodTemperatures-ServingLine Page26.0–MealService Page27.0–SequenceofMeals/TraysandTrayCards Page28.0–EarlyandLateMeals Page29.0–RecordRetention Page30.0–GuestTrays Page31.0–ProvidingFoodandSuppliestoOtherDepartmentsandAdministration Page32.0–EmergencyFeedinginCaseofaDisaster Page33.0–UseofDisposableProducts Page34.0–China/GlasswareBreakageRecord Section3-ClinicalNutrition Page1.0–ResidentEducation Page2.0–InterviewingResidents Page3.0–ReferralsfortheNutritionPractitioner Page4.0–FoodAcceptance Page5.0–FoodandBeverageConsistencytoMeetIndividualNeeds Page6.0–IndividualsReceivingFoodforPleasure Page7.0–NoncompliancewithorRefusalofthePhysicianOrderedDiet Page8.0–NutritionalAssessment Page9.0–MinimumDataSet(MDS)andCareAreaAssessment(CAA) Page10.0–NutritionCarePlan Page11.0–AssistiveDevices Page12.0–CalorieCounts Page13.0–EnteralNutrition Page14.0–WeightandHeightRecords Page15.0–UnintendedWeightLoss Page16.0–IndividualsatNutritionalRisk Page17.0–Hydration Page18.0–NutritionalSupplements Page19.0–SkinandWoundCare Page20.0–HotFoodandLiquidSafety ©2009ArmstrongNutrition Management (888) 760 - 7003 Table of Contents Section 4-Personnel Health and Hygiene Page1.0–EmployeeHealthStandards Page2.0–Nutrition Services Department Access Page3.0–Sanitation and Infection Control Page4.0–FoodBorneIllness Page5.0–Handling of Eating Utensils, Glasses, and Dishes Page6.0–HandWashing Page7.0–Insect and Rodent Control Page8.0–Isolation Service Page9.0–Sanitizing Water Pitchers Section 5-Safety Page1.0–Nutrition Services Department Safety Page2.0–ProperLifting Page3.0–EquipmentRepair andService Section 6-Sanitation Page1.0– Nutrition Services Department Sanitation Audit Page2.0– Nutrition Services Sanitation Guidelines and Terminology Page3.0–Cleaning CompoundsTerminology and Guidelines Page4.0–Cleaning Schedules Page5.0–Cleaning Dishes and Utensils - Dish Machine Operation Page6.0–RecordingDishMachineTemperaturesandSanitizer Concentration Page7.0–Cleaning Equipment Page8.0–GarbageandRefuse Page9.0–ManualWashingofDishesandCookware Section 7-Cleaning Procedures Page1.0– Automatic Toaster Page2.0– BenchCanOpener Page3.0–FoodPreparation Equipment Page4.0–CoffeeMachine Page5.0–CoffeeUrns Page6.0–Cutting Boards Page7.0–DeepFatFryer Page8.0–De-Limingthe Dish Machine Page9.0–Cleaning andSanitizing Floors ©2009ArmstrongNutrition Management (888) 760 - 7003 Table of Contents Section 7 continued: Cleaning Procedures Page10.0–FoodandUtility Carts Page11.0–FoodGrinder Page12.0–Mixer Page13.0–FoodScales Page14.0–FoodSlicer Page15.0–GarbageCans Page16.0–GarbageDisposal Page17.0–Grill Page18.0–Hand-WashingSink Page19.0–HoodsandFilters Page20.0–IceMachineandScoop Page21.0–Ingredient Bins Page22.0–Insulated Food Containers Page23.0–MetalShelving Page24.0–MopsandBuckets Page25.0–Ranges Page26.0–Ovens Page27.0–Pots,Pans,andSmallUtensils Page28.0–Reach-InRefrigerators and Freezers Page29.0–Scoops Page30.0–Steamer Page31.0–Steam-JacketedKettle Page32.0–DiningRoomTableTops,Bases,andChairs Page33.0–Tilting Skillets Page34.0–Steamtables Page35.0–Walk-InFreezerand Refrigerator Page36.0–Walls Page37.0–WorkTablesandCounters Section 8-Nutrition and Dining Inservices Page1.0–Training and Inservicing Page2.0–Inservice: Effects of Aging on Eating and Nutrition Page3.0–Inservice: Emergency Preparedness Page4.0–Inservice: Food Allergies and Intolerances Page5.0–Inservice: Food Safety ©2009ArmstrongNutrition Management (888) 760 - 7003
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