DTY100 - Basic Orientation for Dietary Aides (1.0 HR)

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: 1) Define foodborne illness. 2) Describe the characteristics of what the FDA Food Code identifies as time/temperature control for safety foods (TCS foods). 3) Describe the appropriate use of disposable gloves in the preparation and/or service of foods. 4) Describe the fundamentals of the food safety “danger zone” including time and temperature. 5) Identify how to decrease the risk of cross-contamination between food, hands, and/or equipment. 6) 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.