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Sunday Best Menu

Inside Scoop on Nutrition and Food Safety

Has Your Community Received a Recent Citation for Nutrition and Food Safety Violations? Read this.

Now, You Can Get a Useful Guide That Gives You the Tools to Prevent Citations BEFORE They Happen – at a Price that May Surprise You.

The Inside Scoop on Nutrition and Food Safety is an eBook chocked full of helpful advice, tools and tips to make sure your community knows what it takes to keep their residents as safe as possible from food borne diseases. This concise, information-rich resource uses fictionalized characters in a long-term-care community to teach awareness about the potential harmful effects of food borne illness and what you can do to promote good nutrition in older adults.

Food Safety is Critical. Get the Tools You Need – RIGHT NOW!

The Cost of Foodborne Diseases each year in the United States.

  • 48,000,000 Illnesses
  • 128,000 Hospitalizations
  • Approximately 3000 Deaths
  • $15 billion: estimated annual cost of foodborne illnesses regarding pain and suffering, reduced productivity, and medical costs.

The Simple Fact is Elders are More Vulnerable to Food Borne Illness.

When a person ages, nutritional aspects change, too. Their metabolism slows. Senses like taste, thirst, and smell get weaker. Digestion can be a problem. The immune system weakens, making it harder to ward off illnesses. Also, vital organs like heart, lungs and kidneys can start to function less efficiently. Getting older and losing independence can make people depressed. Dementia and other brain disorders are common as well, making it difficult to make sure those folks are getting enough nutrition. And, if there has been recent surgery, infection and/or skin impairments, protein needs increase.

How to Keep Residents in Long Term Care Safe and earn Valuable CEUs.

The Inside Scoop on Nutrition and Food Safety teaches awareness about the potential harmful effects of the changes that occur as we get older and what you can do to promote good nutrition in older adults and keep them as safe as possible.

cooking chefs
Objectives of Training:

  • Review the nutrition and hydration needs of the older adult
  • Explain the general nutrition requirements and dietary guidelines according to the Florida Administrative Code Dietary Standards 58A-5 and Florida Food Hygiene Rule 64E-12.
  • Identify what makes up an acceptable state-regulated ALF menu and show how to implement menu substitutions.
  • Outline the major causes of foodborne illness.
  • Recognize examples of cross contamination in a food service system and demonstrate what can be done to prevent them.
  • Demonstrate effective methods of hand washing.
  • Understand how time and temperature controls can help prevent foodborne illness.
  • Maintain the safe handling of food throughout the process of delivery, storage and service.

Food from Outside Sources Policy and Guidelines

You must have a policy in place for when residents, family members or friends bring food into your community. When foods are brought in from outside sources, everyone must take accountability to make sure proper food handling practices are followed. Receiving, storing, and handling of food from outside sources must continually be monitored by the community to ensure food safety.

ORDER The Inside Scoop on Nutrition and Food Safety and receive our Food from Outside Sources Policy and Guidelines form. This document presents a policy statement and the guidelines you can put in place to make bringing in and storing foods as safe as possible.