There may be a time when you are faced with not enough dietary staff for a meal service. To be ready for that occurrence, you can utilize the resources found on this page to orient non-dietary staff to help in the kitchen and with meal service.
You need to be sure those persons have a basic understanding of personal hygiene, food handling equipment safety and meal service before they work in your kitchen — for their personal safety and for the health and safety of the vulnerable population at your community.
Before you send a non-dietary staff member into the kitchen to work, ask them to review Basic Food Service Orientation and retain a copy in their personnel file.
- 1 Handwashing Poster – A reminder to staff members on how to properly wash their hands.
- 2 Using Gloves poster– A useful tip sheet for using gloves safely and effectively.
- 3 Employee Hygiene In-Service – Build habits of good personal hygiene in health care food service staff.
- 4 Food Storage Chart – An indispensable tool for storing food correctly.
- 5 Food Cooling Procedure – A useful reminder of how to chill your food.
- 6 Temperature Log – A simple tool to help you record temperatures of meals served throughout the day.
- 7 Cross Contamination In-Service – Learn the steps to prevent cross-contamination.
- 8 Food Allergens In-Service – Understand the cause and effect of food allergens.
- 9 Food Safety and Food from Outside Sources Tip Sheet – A tip sheet on serving food safety including food from outside sources.
- 10 Meal Service Poster – Tips on how to serve food safely before, during and after meals.
CMS Kitchen Observation Form 10055- 2017 – Kitchen food service and observation form from Centers for Medicare and Medicaid Services