TABLE OF CONTENTS. Table of Contents

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TABLE OF CONTENTS Section 1-Administration and Operations Page 1.0 Acknowledgement and Approval of Manual Page 2.0 Nutrition Services Department Philosophy & Management Page 3.0 Organization of the Nutrition Services Department Page 4.0 Budget for the Nutrition Services Department Page 5.0 Dress Code and Personal Hygiene Page 6.0 Job Descriptions Page 7.0 Nutrition Services Department Staffing Pattern Page 8.0 Nutrition Services Department Staff Scheduling Page 9.0 Nutrition Services Employee Performance Evaluations Page 10.0 Job Duty Schedules Page 11.0 Hiring Procedure Page 12.0 New Hire Orientation Page 13.0 Inservice Training Page 14.0 Nutrition Services Time Studies Section 2-Dining Services Page 1.0 Dining Services Program Page 2.0 Diet Manual Page 3.0 Diet Orders - General Information Page 4.0 Diet Orders - Procedure for Ordering Individual Diets Page 5.0 Meal Service Census Page 6.0 Menu Planning Page 7.0 Fortified Foods Page 8.0 Menu Substitutions Page 9.0 Snacks / Nourishments Page 10.0 Thickened Liquids Page 11.0 Outside Foods Served To Residents & F371 Page 12.0 Portion Control Page 13.0 Pureed Food Preparation Page 14.0 Handling of Leftover Food Page 15.0 Date Marking Page 16.0 Tray and Dining Room Meal Service Page 17.0 Offering Food Alternates at Meals Page 18.0 Food Procurement Page 19.0 Purchasing Page 20.0 Storage Procedures Page 21.0 Determining Food Yields Page 22.0 Standardized Recipes Page 23.0 Food Production Guidelines Sanitation & Safety

Section 2 continued: Dining Services Page 24.0 Food Presentation Page 25.0 Food Temperatures - Serving Line Page 26.0 Meal Service Page 27.0 Sequence of Meals / Trays and Tray Cards Page 28.0 Early and Late Meals Page 29.0 Record Retention Page 30.0 Guest Trays Page 31.0 Providing Food and Supplies to Other Departments and Administration Page 32.0 Emergency Feeding in Case of a Disaster Page 33.0 Use of Disposable Products Page 34.0 China/Glassware Breakage Record Section 3-Clinical Nutrition Page 1.0 Resident Education Page 2.0 Interviewing Residents Page 3.0 Referrals for the Nutrition Practitioner Page 4.0 Food Acceptance Page 5.0 Food and Beverage Consistency to Meet Individual Needs Page 6.0 Individuals Receiving Food for Pleasure Page 7.0 Noncompliance with or Refusal of the Physician Ordered Diet Page 8.0 Nutritional Assessment Page 9.0 Minimum Data Set (MDS) and Care Area Assessment (CAA) Page 10.0 Nutrition Care Plan Page 11.0 Assistive Devices Page 12.0 Calorie Counts Page 13.0 Enteral Nutrition Page 14.0 Weight and Height Records Page 15.0 Unintended Weight Loss Page 16.0 Individuals at Nutritional Risk Page 17.0 Hydration Page 18.0 Nutritional Supplements Page 19.0 Skin and Wound Care Page 20.0 Hot Food and Liquid Safety

Section 4-Personnel Health and Hygiene Page 1.0 Employee Health Standards Page 2.0 Nutrition Services Department Access Page 3.0 Sanitation and Infection Control Page 4.0 Food Borne Illness Page 5.0 Handling of Eating Utensils, Glasses, and Dishes Page 6.0 Hand Washing Page 7.0 Insect and Rodent Control Page 8.0 Isolation Service Page 9.0 Sanitizing Water Pitchers Section 5-Safety Page 1.0 Nutrition Services Department Safety Page 2.0 Proper Lifting Page 3.0 Equipment Repair and Service Section 6-Sanitation Page 1.0 Nutrition Services Department Sanitation Audit Page 2.0 Nutrition Services Sanitation Guidelines and Terminology Page 3.0 Cleaning Compounds Terminology and Guidelines Page 4.0 Cleaning Schedules Page 5.0 Cleaning Dishes and Utensils - Dish Machine Operation Page 6.0 Recording Dish Machine Temperatures and Sanitizer Concentration Page 7.0 Cleaning Equipment Page 8.0 Garbage and Refuse Page 9.0 Manual Washing of Dishes and Cookware Section 7-Cleaning Procedures Page 1.0 Automatic Toaster Page 2.0 Bench Can Opener Page 3.0 Food Preparation Equipment Page 4.0 Coffee Machine Page 5.0 Coffee Urns Page 6.0 Cutting Boards Page 7.0 Deep Fat Fryer Page 8.0 De-Liming the Dish Machine Page 9.0 Cleaning and Sanitizing Floors

Section 7 continued: Cleaning Procedures Page 10.0 Food and Utility Carts Page 11.0 Food Grinder Page 12.0 Mixer Page 13.0 Food Scales Page 14.0 Food Slicer Page 15.0 Garbage Cans Page 16.0 Garbage Disposal Page 17.0 Grill Page 18.0 Hand-Washing Sink Page 19.0 Hoods and Filters Page 20.0 Ice Machine and Scoop Page 21.0 Ingredient Bins Page 22.0 Insulated Food Containers Page 23.0 Metal Shelving Page 24.0 Mops and Buckets Page 25.0 Ranges Page 26.0 Ovens Page 27.0 Pots, Pans, and Small Utensils Page 28.0 Reach-In Refrigerators and Freezers Page 29.0 Scoops Page 30.0 Steamer Page 31.0 Steam-Jacketed Kettle Page 32.0 Dining Room Table Tops, Bases, and Chairs Page 33.0 Tilting Skillets Page 34.0 Steamtables Page 35.0 Walk-In Freezer and Refrigerator Page 36.0 Walls Page 37.0 Work Tables and Counters Section 8-Nutrition and Dining Inservices Page 1.0 Training and Inservicing Page 2.0 Inservice: Effects of Aging on Eating and Nutrition Page 3.0 Inservice: Emergency Preparedness Page 4.0 Inservice: Food Allergies and Intolerances Page 5.0 Inservice: Food Safety

Section 8 continued: Nutrition and Dining Inservices Page 6.0 Inservice: Taking Temperatures - Why and How? Page 7.0 Inservice: Heating, Holding, and Cooling Foods Page 8.0 Inservice: Fluids and Hydration Page 9.0 Inservice: Liberalized Diets Page 10.0 Inservice: Enhancing An Individual s Dining Experience Page 11.0 Inservice: Correct Use of Thickened liquids Page 12.0 Inservice: Tray Accuracy Page 13.0 Inservice: Customer Service Section 9-Quality Management Page 1.0 Quality Management Page 2.0 F325 and Chart Audit Page 3.0 CMS Kitchen/Food Service Observation Page 4.0 CMS Dining Observation Page 5.0 Menu Audit Page 6.0 Nutrition Services Satisfaction Survey Page 7.0 Diet, Supplement, and Snack Order Audit Page 8.0 Trayline Audit Page 9.0 Sanitation Audit

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