Dietary Flashcards
Wash cycle temperature
150 F
Rinse cycle temperature
160 F
Final rinse cycle
180 F
3 compartment sink includes…
Wash, Rise, Sanitizer
Water Temperature is ___ F with ___ PPM if bleach is used.
75 F with 50 PPM ( parts per million)
Water Temperature is ___ F with ___ PPM if iodine is used.
75 F with 12.5 PPM ( parts per million)
Hot foods are served at
135 F and above
Cold foods are served at
41 F and below
Freezer is kept at
0 F
Walk in fridges and all other refrigerators are kept at ___ and below.
41 F
Steam tables are kept at ___ and above.
135 F
Milk should be stored at ___ and below
41 F
The dietary section in the MDS is
Section K
Kitchen must be open ___ hours a day
12 hours
Max of ____ hours between evening meal and breakfast without a snack.
14 hours
Max of ____ hours may pass between dinner and breakfast with a snack
16 hours
a _____ is required before HS by federal law
bedtime snack
Pots and pans must be stored ____ inches off the floor
6 inches. (nothing may be on the floor)
Therapeutic diet
is anything that deviates from the regular diet
Who can order a diet?
only physicians (dietitians must approve the diet or determine the specifics)
A dietary manager must be ___ status.
Full time
If a dietary manager is not a registered dietitian they must have regular consultations with a RD ____.
Monthly
A Dietitian must be registered with _______
American dietetic association
Poultry should be cooked to
165 F
