DINING SERVICES POLICIES AND PROCEDURES FOR LONG-TERM CARE COMMUNITIES

DINING SERVICES POLICIES AND PROCEDURES FOR LONG-TERM CARE COMMUNITIES

TABLE OF CONTENTS

CHAPTER I ? PURPOSE AND ORGANIZATION Purpose philosophy and scope Company organizational chart Facility organizational chart Dietary organizational chart Communication - Contact list ? dietary staff Communication - Contact list ? vendors Department communication Employee schedules

CHAPTER II ? EMPLOYEE MANAGEMENT Department communication and meetings Job descriptions

Dietary Manager (DM) Cook Dietary Aide Dietetic Technician, Registered (DTR) Registered Dietitian Nutritionist (RDN)

PERSONNEL ADMINISTRATION Work schedules and task assignments

AM Cook task assignments (sample) PM Cook task assignments (sample) AM Diet Aide task assignments (sample) PM Diet Aide task assignments (sample) Employee evaluation Health and safety Employee Health and Personal Hygiene Handbook Employee orientation and training

CHAPTER III ? BUDGETS & INVENTORY Budgeting and accounting Food budget percentage wheel Accounting procedures Purchase records

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Page

I I-A-1 I-A-2 I-A-3 I-B-1 I-B-2 I-B-3 I-B-4

II-A-1 II-A-2 II-A-3 II-A-4 II-A-5 II-A-6 II-A-7

II-B II-B-1 II-B-2 II-B-3 II-B-4 II-C II-C-1 II-C-2 II-C-3

III-A III-A-1 III-A-2 III-A-3

DINING SERVICES POLICIES AND PROCEDURES FOR LONG-TERM CARE COMMUNITIES

TABLE OF CONTENTS

CHAPTER III ? BUDGETS & INVENTORY (continued)

Record of invoices received Records of invoices received (blank template)

Expense spend-down General ledger distribution Food and supply monthly/weekly accounting summary (cost report) Non-resident food events ? guest meals Non-resident food events ? activities and special functions Non-resident food events ? facilities selling employee meals Non-resident meals and special functions Ordering food and supplies Meal service items Receiving Damaged goods Resolving vendor grievances Storage

CHAPTER IV ? FOOD PRODUCTION MANAGEMENT

Cycle menus

Menu production sheet (sample)

Meal replacement and food groups substitution

Alternate menu selection

Menu planning for nutritional adequacy

Meal and nourishment service and time of service

Snacks, nourishments and supplements

Always available meal alternates and substitutes

Mechanically altered foods

Deviations from the regular portions

Recipes and recipe manual

Portion control

Portion basics at a glance

Common scoop sizes

Food preparation

Diet census

Diet census log

Production schedules and instructions

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III-A-4 II-A-4 III-A-5 III-A-6 III-A-7 III-A-8 III-A-9 III-A-10 III-A-11 III-B III-B-1 III-C III-C-1 III-C-2 III-D

IV-A IV-A-1 IV-A-2 IV-A-3 IV-A-4 IV-A-5 IV-A-6 IV-A-7 IV-A-8 IV-A-9 IV-B IV-B-1 IV-B-2 IV-B-3 IV-C IV-C-1 IV-C-2 IV-C-3

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DINING SERVICES POLICIES AND PROCEDURES FOR LONG-TERM CARE COMMUNITIES

TABLE OF CONTENTS

CHAPTER IV ? FOOD PRODUCTION MANAGEMENT (continued) Detailed daily production sheet Production sheets ? breakfast, lunch & dinner Food handling Cooling HACCP Food temperature cooling log HACCP logs / flowcharts

CHAPTER V ? DINING PROGRAMS Meal service and set-up Setting up trays and tray line service Tray sequence for meal service Tray set-up Table set-up Assistive devices and equipment Dining program guidelines Types of dining programs Family and social dining Recording food intake

CHAPTER VI ? NUTRITIONAL CARE MANAGEMENT Weight variance assessment and intervention (blank) Medical nutrition therapy (MNT) assessment process Nutritional assessment process flowchart Nutritional screening and data collection forms Nutritional screening and data collection forms (blank) Nutritional risk factors Nutritional risk checklist ? ranking scale Nutrition at Risk (NAR) Committee Food preferences interview Dietary quarterly progress notes Dietitian referral log Dehydration risk assessment Free fluids restriction Pressure sore intervention protocol Weight variance assessment and intervention Protocol ? decreased appetite poor intake or refusal of meals

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IV-C-4 IV-C-4 IV-D IV-D-1 IV-D-2 IV-D-3

V-A-1 V-A-2 V-A-3 V-A-4 V-A-5 V-A-6 V-B V-B-1 V-B-2 V-C-1

VI-A VI-A-1 VI-A-2 VI-A-3 VI-A-4 VI-A-5 VI-A-6 VI-A-7 VI-A-8 VI-A-10 VI-A-11 VI-A-12 VI-A-13 VI-A-14 VI-A-15 VI-A-16

DINING SERVICES POLICIES AND PROCEDURES FOR LONG-TERM CARE COMMUNITIES

TABLE OF CONTENTS

CHAPTER VI ? NUTRITIONAL CARE MANAGEMENT (continued) Clinical pathway ? weight loss prevention flowchart Anthropometric system review Food fortification program Supplementation decision tree for weight loss intervention Enteral nutrition Enteral audit log Diet manual House diets Diet order transmission Tray cards Diets and color codes used in this facility Hydration Clinical role delineation according to scope of practice Clinical dietitian scope of responsibility Clinical dietitian & DTR orientation and training Registered dietitian nutritionist competency review RDN/DTR reference clinical guidelines WVC RDN quick reference guide Analysis of avoidable vs. unavoidable weight changes

CHAPTER VII ? GENERAL SANITATION Sanitation standards Cleaning schedule Sanitation checklist Temperature records ? cooking Temperature records ? deliveries Temperature records ? equipment Temperature records ? cooking & cooling log Food thermometer calibration Thermometer calibration record Handwashing General sanitation Environmental safety ? safety & accident prevention Cabinets and drawers Can opener and base Cleaning of dining areas Cleaning of floors

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VI-A-17 VI-A-18 VI-A-19 VI-A-20 VI-A-21 VI-A-22 VI-B VI-B-1 VI-B-3 VI-B-4 VI-B-5 VI-B-6 VI-C-1 VI-C-2 VI-C-4 VI-C-5 VI-C-6 VI-C-7 VI-C-8

VII-A VII-A-1 VII-A-2 VII-A-3 VII-A-4 VII-A-5 VII-A-6 VII-A-7 VII-A-9 VII-A-10 VII-B VII-B-1 VII-B-2 VII-B-3 VII-B-5 VII-B-6

DINING SERVICES POLICIES AND PROCEDURES FOR LONG-TERM CARE COMMUNITIES

TABLE OF CONTENTS

CHAPTER VII ? GENERAL SANITATION (continued) Coffee brewing equipment Monitoring dishwashing machines General dishroom sanitation Machine dishwashing, drying and storage Manual dishwashing Juice dispenser Dry storage areas Electrical food machines Garbage and trash disposal Hoods, vents and filters Hot food tables, tray carts and shelves Cleaning of ice machines Ingredient bins Storage of cleaning supplies and janitor's closet Mops and mop buckets Pest control and monitoring Ranges and ovens Refrigerator and freezer ? dietary Refrigerators in resident rooms Sanitizing cloths in red buckets Shelves, countertops and other surfaces Steamers and steam kettles Walls and ceilings Employee health and personal hygiene handbook

CHAPTER VIII ? DISASTER AND EMERGENCY MANAGEMENT Disaster and Emergency Management Disaster and mass casualty food service Emergency menu Suggested inventory guide Serving sizes to provide approximately 2 oz. protein Emergency water plan Water heater instructions Emergency food delivery list Disaster and emergency checklist Emergency disinfection drinking water

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VII-B-7 VII-B-8 VII-B-9 VII-B-10 VII-B-11 VII-B-12 VII-B-13 VII-B-14 VII-B-17 VII-B-18 VII-B-19 VII-B-21 VII-B-22 VII-B-23 VII-B-24 VII-B-25 VII-B-26 VII-B-27 VII-B-28 VII-B-29 VII-B-30 VII-B-31 VII-B-32 VII-C

VIII-A VIII-A-1 VIII-A-2 VIII-A-3 VIII-A-4 VIII-A-5 VIII-A-6 VIII-A-7 VIII-A-8 VIII-A-9

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