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On easy products would you specify grade A or AA when ordering? - ANSWER✔✔Grading is a voluntary process and refers to quality attributes such as appearance, color, or size. Both eggs and butter are graded and specifying at least Grade A or AA would be the best quality for most foodservice operations. Define Assistive devices - ANSWER✔✔CMS guidelines require foodservice departments to provide devices that will assist clients in eating. They help the client overcome disabilities caused by stroke or other medical conditions. What are the most common food allergies in the U.S.? - ANSWER✔✔The 'Big Eight'
- Peanuts
- Tree nuts
- Shellfish
- Fish
- Egg
- Milk
- Soy
- Wheat What is the daily protein allowance? - ANSWER✔✔The RDA for protein (for a healthy client) is 0.8 grams/kg of body weight. For example, a woman weighing 156 lb. (70.90 kg), the protein allowance would be 70.9 x .8 = 56.73 grams or 57 grams of protein per day. What cooking procedures destroy vitamins? - ANSWER✔✔1. Cooking too long
- Cooking at too high of a temperature
- Adding baking soda during cooking? Define Endpoint Temperature - ANSWER✔✔The temperature a food reaches at the end of cooking. Usually associated with PHF/TCS foods where both an endpoint temperature and time are combined. Example: cooking ground beef to 155F for 15 seconds
What does Hippa Protect? - ANSWER✔✔The privacy of clients, including names, diagnoses, and medical records. What kind of eggs have been recommended for use by USDA and FDA? - ANSWER✔✔Pasteurized Eggs Refer to food code, cms, and usda and state regulations for information pertinent to the specific operation. Pasteurization of Eggs - ANSWER✔✔A process using a combination of time and temperature heating eggs in the shell, destroying bacteria and eliminating salmonella contamination. What is the primary objective of a care conference? - ANSWER✔✔The purpose of this is to develop, with the interdisciplinary team and the client, a plan of care that addresses the multifaceted needs of the client. What two treatments must be present in a dairy product that doesn't require refrigeration? - ANSWER✔✔1. ultra-high temperature pasteurized (UHT)
- be packaged in aseptic (sterile) packaging. What would be included in a product standard for cooked pasta? - ANSWER✔✔A standard for cooked pasta should include the following: pasta should hold its shape and not be too soft or mushy. Pasta that is too soft breaks up when held or served with sauce or soup. What tool is used for tracking amounts of food served and leftovers? - ANSWER✔✔Frequently, facilities use a tally sheet for production that requires a notation for the number of servings of a food item that is served, how much was leftover(if applicable), or what time the food ran out. This is a useful tool for forecasting how much food to produce the next time the menu is served. Food Requisition - ANSWER✔✔Used to sign food out of storage areas. It serves as a record for what is taken out of storage and is useful in cost control and inventory management. 1 oz - ANSWER✔✔30 ml (30 cc)
What is the CMS regulation for time between evening meal and breakfast? - ANSWER✔✔According to CMS regulations, the time between the evening meal and breakfast cannot exceed 14 hours, or 16 hours if a nourishing snack is offered at bedtime. What is the first priority to consider when wanting to replace a piece of equipment.
- ANSWER✔✔Determine the need (safety, recurring repair problems, going green) The CDM has just been informed that a client on a mechanical soft diet has misplaced his dentures. What should the CDM do? - ANSWER✔✔Consult/alert speech, OT, or nursing staff according to facility policy, to observe client while eating to determine how well he is able to eat. When is the best time to involve employees in changes in the foodservice department? - ANSWER✔✔The best time to involve employees in change is as soon as the CDM knows about the changes. By sharing what you know as soon as you know, you will get better cooperation from the employees. Several clients who ate lunch and dinner at the hospital cafeteria are complaining of flu-like symptoms and are suggesting it could be food poisoning. What is the first step the CDM should take? - ANSWER✔✔Follow the facility crisis or foodborne illness plan. This may include asking the complainant a series of questions first and then calling the local department of health. The "Right-to-Know Law" is the same as what regulation? - ANSWER✔✔The "Right-to-Know Law" is the same as the Hazard Communication Standard and ensures that all employers receive information to inform employees about chemical they work with. 1 gallon - ANSWER✔✔128 oz The department of health has decided to implement HACCP-based inspections. How would you expect to prepare for this type of inspection? - ANSWER✔✔HACCP-based inspection focus on the flow of food through the facility. You would expect to identify foods that are PHF/TCS on recipes, be ready to show standard operating procedures (SOPs) related to sanitation and PHF/TCS, and be able to show a solid employee training program
What would you say to an employee who continually talks during inservice sessions? - ANSWER✔✔When the employee begins talking, identify him/her by name and ask them a question they will know the answer to or can relate to like, "How does this discussion impact your job?" If that doesn't work, meet with the employee after the meeting in private. What is the purpose of a test tray? - ANSWER✔✔According to CMS regulations, if a client complains about the food, the surveyor can request a test tray or test meal. The meal is sent to the unit that is the farthest from the kitchen and the food will be checked for temperature and palatability. The facility has decided to improve ergonomic factors. Where would the CDM begin? - ANSWER✔✔Ergonomics is the science of fitting the work environment to the employee. Begin by observing employees and watch for repetitive motions such as chopping, scooping food onto trays/plates, repetitive reaching, or worktable heights that don't fit the employee. How long should a client remain on a clear liquid diet? - ANSWER✔✔Not more than three days without supplementation What section of the MDS applies to foodservice? - ANSWER✔✔Section K What is a roux? - ANSWER✔✔Mixture of equal parts fat and flour, and used to thicken sauces and gravies. What would be appropriate substitutes for bread on a gluten-free diet? - ANSWER✔✔rice, potatoes, or legumes What should be the primary consideration when developing an employee schedule? - ANSWER✔✔The schedule fits the needs for production and service, based on volume of work and deadlines. How many FTEs would there be with total labor hours of 18,104 in a year? - ANSWER✔✔FTEs are the number of standard hours for one full-time employee. In one year, one FTE is 2,080 hours. To answer this question, divide 18,104 by 2,080 = 8.7 FTEs
How can you ensure employees' compliance with FDA Food Safely Regulations? - ANSWER✔✔Offer training in short sessions (20 mins); provide demonstrations; observe after the training and offer feedback; conduct periodic progress checks How is a critical control point (CCP) used? - ANSWER✔✔Is where loss of control during the flow of food could lead to unacceptable health risk. Examples might be cooking to a recommended time and temperature What would be the cost per person for a catered event where the total costs are $885 and 65 people will be attending? - ANSWER✔✔To determine the cost per catering client, divide the total costs by the number of clients: $885 / 65 = $13. (Round up to $13.75/person) Who typically makes up the interdisciplinary team in Long-Term Care? - ANSWER✔✔Administrator, Registered Dietitian Nurtitionist, Certified Dietary Manager, MDS Nurse, Occupational Therapist, Physician, Social WOrker, Speech Pathologist (if needed) What is the purpose of a performance review? - ANSWER✔✔Ensures that the supervisor and employee communicate needs and the supervisor provides feedback; identifies needs for improvement and growth; may serve as a formal basis for wage increases; provides documentation Identify the three major categories of food hazards and give an example of each - ANSWER✔✔Biological: Vacteria, viruses, fungi, toxins, prions Chemical: Pesticides, toxic metals, cleaning compounds Physical: Hair, glass, metal shavings What is a production schedule? - ANSWER✔✔A tool/document that outline what to produce, how much to produce, and who is responsible What are some of the CMS regulations regarding meal service? - ANSWER✔✔Frequency of meals; Meal substitutions; Liquids at mealtimes
What safe work practices can the CDM implement to avoid repetitive motion injuries - ANSWER✔✔Rotate workers though jobs with repetitive tasks; use mechanical aids for chopping, dicing, or mixing foods or purchase pre-cut vegetables and fruits; select ergonomically designed tools How should previously cooked foods be reheated? - ANSWER✔✔Foods must be reheated to 165F for 15 seconds within 2 hours What should the specification for a stainless steel worktable include? - ANSWER✔✔Specification for a worktable should include construction and design characteristics such as stainless steel gauge and the type of finish such as polished When a client writes in a food on a selective menu, how is this handled? - ANSWER✔✔If the facility has a policy on write-ins, that should be followed first. Write-in requests should be honored as practical and can be controlled by providing a standarzed list of write-in options What corrective action, according to HACCP, should be taken when a critical limit has not been met? - ANSWER✔✔A critical limit is an endpoint temperature along with time for cooking. If roast beef, as an example was to be cooked to 145F for 15 seconds and teh thermometer registers 135F, the corrective action would be to return the beef to the oven to cook until the desired endpoint temperature and the time are reached. What information is needed to forecast for an upcoming menu - ANSWER✔✔The manager would use both historical data, such as census and tally figures from the last time the menu was offered, as well as the current census. What would be an acceptable food substitute for broccoli? - ANSWER✔✔Food substitutes should be of similar nutruent content and color Brussels sprouts or pea pods both have similar vitamin A and vitamin C content. Green beans, mixed vegetables, and asparagus are similar in vitamin A content. What are performance standards? - ANSWER✔✔Performance standards are specific statements describing the outcomes of the work to be performed. They specify what the task is, how it is to be done, and how well it has to be done.
ethics. If there isn't one, talk with other managers and your supervisor about how this situation is handled in the facility. A new employee has a medical alert bracelet. How should this be handled - ANSWER✔✔Due to 2013 FDA Food Code, medical alert bracelets carry the same potential for transmitting disease causing organisms to food and are not allowed. Work with the emoloyee for a reasonable accomodation with the americans with disability act, to come up with a safe alternative to the bracelet - wear it around the ankle or wear as a necklace The supervisor has asked the CFM to calculate the employee turnover for the department. Why is this important? - ANSWER✔✔Employee turnover is costly to facilities. It costs managerial time, advertising expenses, temporary set-backs in productivity, adn stress for existing staff. How could the CDM begin to control energy costs? - ANSWER✔✔If this is not a facility-wide initiative, contact the local energy company. If other departments are also involved, begin with the maintenance department. How do you gather diet history information from a client who is unable to communicate? - ANSWER✔✔Use pictures or food models; seek the assistance of family members; observe them during meal times; review transfer information from the medical record What would be an appropriate menu change for a person on a high protein diet - ANSWER✔✔Add dried milk powder to drinks, cream soups, eggs, casseroles, etc. Spread peanut butter on crackers or snacks; add ice cream to commercial products as a milk shake There have been several shortages this week in the cash drawer for one of the cashiers. What is the fist step toward resolving this problem? - ANSWER✔✔When cash shortages occur, follow the policies and procedures in place for addressing discrepancies. Talk with the cashier and make sure safeguards are in place, such as the cashier and manager both count the drawer. What staff training topics could help expand dining options in healthcare? - ANSWER✔✔Dining options such as selective menus, restaurant-style service, and family-style dining; methods for seasoning foods to enhance flavors; suggestions for increasing fiber; and offering seasonal fruits and vegetables
List the steps for preparing to conduct an interview - ANSWER✔✔1. Prepare a set of relevant questions
- Schedule a private room free from interruptions
- Set a beginning time and stick to it
- Read over the application form What date marking should be stamped on a PHF/TCS food if the food is opened on June 2? - ANSWER✔✔Per 2013 FDA Food Code, you should use or discard the food item within seven days; counting the day you open the package as Day 1. If the product was opened June 2, the date make should be : Use or Discard by June 8, 20xx. Define Roast - ANSWER✔✔To cook food, usually meat, in the oven without adding liquid.
