Dietary and Nutritional Services Flashcards
7 cards from real ALF practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Dietary and Nutritional Services flashcards as text
What internal temperature must a mechanical dishwasher's final sanitizing rinse typically reach in a high-temperature system?
Answer: At least 180°F
High-temperature dish machines generally require a final sanitizing rinse of at least 180°F.
A facility contracts with an outside vendor to prepare and deliver resident meals. Who remains responsible for the safety and nutritional adequacy of those meals?
Answer: The facility and its administrator retain full responsibility
Contracting out food service does not transfer the facility's regulatory responsibility for meal safety and adequacy.
Which practice best prevents time-temperature abuse when holding hot foods on a steam table before service?
Answer: Keeping hot foods at 135°F or above and checking temperatures with a calibrated thermometer
Hot foods must be held at 135°F or above, verified with a calibrated thermometer, to keep them out of the temperature danger zone.
A resident with diabetes skips lunch to attend an outing. What should dietary services do?
Answer: Provide an equivalent meal or appropriate substitute when the resident returns or a packed meal for the outing
Residents who miss scheduled meals should be offered nutritionally comparable substitutes, which is especially important for diabetic residents.
How should dry goods such as flour and rice be stored in the facility's food storage area?
Answer: In labeled, covered containers at least six inches off the floor
Dry goods must be kept in labeled, sealed containers elevated off the floor to prevent pest access and contamination.
A surveyor asks to see evidence that menus meet residents' nutritional needs. Which document set best demonstrates compliance?
Answer: Dietitian-approved cycle menus with documented substitutions actually served
Approved cycle menus plus records of substitutions served show that planned and actual meals met nutritional standards.
Which situation most clearly requires a food employee to be excluded or restricted from the kitchen?
Answer: The employee has been diagnosed with a foodborne illness such as Salmonella or norovirus
Employees diagnosed with communicable foodborne illnesses must be excluded or restricted from food handling to protect residents.