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
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                       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
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                            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
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                            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