DTM 362 - Sanitation/Meal Srvc Field Exp

1. Interpret State and Federal survey requirements for sanitation and meal service
2. Update policy and procedures that address sanitation and meal service
3. Identify the relationship of microorganisms to clean, safe food
4. Use sanitary techniques for warewashing and dishwashing
5. Practice appropriate personal hygiene for food service work
6. Plan an inservice on personal hygiene for presentation to dietary personnel
7. Practice proper sanitary procedures for food and supply storage
8. Describe cleaning procedures and schedule for cleaning, updating as necessary
9. Plan an inservice on the use of cleaning compounds, with an explanation of MSD’s for presentation to dietary personnel
10. Develop a policy and procedures for facility pest control program; update as needed
11. Practice safety methods in the preparation, storage and serving of food, and cleaning operations
12. Plan an inservice on the safe use of equipment for presentation to dietary personnel
13. Develop a disaster plan/procedure for facility
14. Coordinate disaster plan/procedure with other facility departments
15. Complete a one-week menu evaluation for serving attractive and appetizing food for diets by following a written menu
16. Select and discuss proper serving utensils for a given menu
17. Update policies and procedures addressing Meal Service for discussion with other dietary staff
18. Interpret Work Simplification process to make jobs easier to accomplish