Food Service Systems:

Katherine Schulz, MS, RD, LDN

Food Service Systems:

Katherine Schulz, MS, RD, LDN

Food Service Systems:

Katherine Schulz, MS, RD, LDN

Providing the best

Food Service Systems:

Katherine Schulz, MS, RD, LDN

Providing the best for your residents

Director of Dietary Services. . .juggles many duties

. . . and wears many hats!!

Dr. Suess: The Cat in the Hat

Food Borne Illness Some can be fatal.

Organism Food Source Symptoms Prevention

* Salmonella raw or undercooked 6 – 48 hours Sanitary food handlingBacteria eggs, meat, poultry nausea, fever, chills, Cook food thoroughly

vomiting, diarrhea Refrigerate properlyCAN BE FATAL

* Staphylococcal Toxin produced in eggs, ½ - 8 hours Same as aboveToxin meat, poultry, salads, rarely fatal

cream-filled pastries

* E. Coli Improper food contaminant Cook until donecaused by handling.

Common Deficiencies

Food Storage

Temperatures in Freezer and RefrigeratorFreezer

Eleanor Whtney: Understanding Nutrition

Common Deficiencies

Food Not Covered/labeled/datedItems past expirationMeat/eggs stored on bottom of shelf

Common Deficiencies

Handwashing SinkDish Machine/ wet nesting3 compartment sinkCross contamination

Common Deficiencies

Tray Line Food temperatures

140°

Common Deficiencies

OtherSeparate Food and chemicals6” above floorContamination from above

Larson: The Far Side

• Menu prepared at least one week in advance (and followed)

• Substitutions

Diabetes and the Consistent Carbohydrate Diet

* Carbohydrates for blood glucose control

Eva Brzezinski. MS, RD

Eva Brzezinski. MS, RD

Eva Brzezinski. MS, RD: Carbohydrate Counting

Eva Brzezinski. MS, RD

Consultant Dietitian --• Do Sanitation Check• Nutritional Assessment/Care Plans• High Risk Residents Charted• Recommendations Followed

Food Service Systems: Food Service Systems: Food Service Systems: Food Service Systems: Slide Number 5Slide Number 6Slide Number 7Slide Number 8Slide Number 9Slide Number 10Slide Number 11Slide Number 12Slide Number 13Food Borne Illness�Some can be fatal.Common DeficienciesSlide Number 16Common DeficienciesCommon DeficienciesCommon DeficienciesCommon DeficienciesSlide Number 21Slide Number 22Slide Number 23Slide Number 24Slide Number 25Slide Number 26Slide Number 27Slide Number 28Diabetes and the �Consistent Carbohydrate Diet Slide Number 30Slide Number 31Slide Number 32Consultant Dietitian --