DTY100 - Basic Orientation for Dietary Aides (1.0 HR)
To increase the understanding of employees of health care facilities whose primary role is meal service in the areas of food safety and sanitation, the importance of following menus and care plan approaches, and customer service.
Purpose: To increase the understanding of employees of health care facilities whose primary role is meal service in the areas of food safety and sanitation, the importance of following menus and care plan approaches, and customer service.
Objectives:
- Define foodborne illness.
- Describe the characteristics of what the FDA Food Code identifies as time/temperature control for safety foods (TCS foods).
- Describe the appropriate use of disposable gloves in the preparation and/or service of foods.
- Describe the fundamentals of the food safety “danger zone” including time and temperature.
- Identify how to decrease the risk of cross-contamination between food, hands, and/or equipment.
- Describe the responsibilities of the food service employee in the serving of a meal in accordance with the menu and the resident’s diet order and in maintaining the privacy and confidentiality of the resident.
Continuing Education Credits: 0 contact hours Iowa BON #335; 0 contact hours CA Board of Nursing CEP 14033; 0 contact hours CE Broker # 50-4572 Florida and District of Columbia; 0 contact hours for Social Work State of Illinois Department of Financial and Professional Regulation. License No. 159.001315; 0 contact hours for Physical Therapy State of Illinois Department of Financial and Professional Regulation. License No. 216.000284; 0 contact hours for Occupational Therapy State of Illinois Department of Financial and Professional Regulation. License No. 224.000164; 1.0 CE hours for certified nursing assistants; long term care department heads; and other health care disciplines.