Northern Light Health

On-the-job Training

• Employer Practices
  • Understands and complies with basic employment requirements
  • Adheres to employee dress code and health department standards of appearance
  • Understands his/her role and responsibilities within the parameters of the support team; Understands his/her duties and primary function
  • Measures and records data via company standards
  • Knowledgeable in facility design and layout
  • Respectfully aids co-workers and customers
• Food Production
  • Monitors food production to ensure procedures are followed; prepares appropriate quantity of food per menu specifications
  • Prepare menu items as directed
  • Arranges food for service
  • Assists with preparations for special meals or diets
  • Uses cleans and maintains equipment and tools
  • Performs inventory controls and follows re-stocking procedure
  • Ensures food quality
  • Maintains workflow so meal service is not delayed or disrupted.
  • Cleans and restocks workstation after each meal period
  • Returns trucks containing patient trays on schedule so the flow of work for the dish room staff is not delayed or disrupted
• Infection Control/ Employee Hygiene
  • Employs hygienic practices (e.g. not touching face or hair without hand washing)
  • Properly washes hands with soap and water to prevent cross-contamination; before serving food and after collecting soiled plates and food waste
  • Practices appropriate hand hygiene and glove use during food preparation activities
  • Uses hair restraints and beard guards per employer standards
  • Covers open sores, cuts and bandages completely when handling food
  • Knows the causes of foodborne illnesses and infections, their characteristics and the most commonly infected items
  • Prevents eating surfaces of dishware from coming into contact with staff clothing
  • Handles cups/glasses on the outside of the container; handles knives, forks and spoons by their handles
  • Practices hand hygiene after coming into contact with resident's skin or secretions.
  • Demonstrates understanding of infection control precautions per facility's policy
  • Follows facility protocol for employee's who are coughing, sneezing, nauseous, have a fever or vomiting
  • Cleans and sterilizes dishes utensils, and equipment per facility standards
• Safety and Disaster Preparedness
  • Understands and enforces employer's written policy regarding food brought in by family or visitors
  • Demonstrates the principles of creating and maintaining a safe work environment
  • Understands the safety standards for using equipment and maintaining facility
  • Follows required reporting process for accidents and injuries
  • Follows procedures for facility-wide drills per disaster planning protocols
  • Understands and demonstrates action plan for natural disaster, evacuation, security incident, fire or other similar events
  • Maintains correct storage and labeling of chemicals and other hazardous materials in compliance with local and state laws
  • Uses personal protective equipment as required
  • Follows procedure for lifting and/or moving heavy objects
  • Uses safe practices in handling hazardous materials or broken glass
  • Demonstrates proper use of chemicals including use of personal protective devices when appropriate
  • Cleans & sanitizes refrigerators, holding trucks and food storage areas on on-going basis.
• Abuse and Resident Rights
  • Knows and follows facility abuse reporting protocols (both verbal and physical)
  • Respects residents right to refuse treatment or care
  • Speaks with residents politely, respectfully and maintains patient confidentiality
  • Honors patients preferences when possible so as not to conflict with prescribed action plan
• Compliance and Ethics
  • Understands, supports and demonstrates commitment to facility's mission statement
  • Promotes an atmosphere of cooperation between kitchen staff and other departments
  • Understands and supports facility's compliance and ethics programs
  • Interacts with coworkers and customers in an honest, ethical and fair manner
• Menus and Nutritional Adequacy
  • Understands that menus are developed and prepared to meet resident needs and to accommodate choice wherever possible including nutritional, religious, cultural and ethnic needs while applying national guidelines and approval of an RDN
  • Communicates with RDN/CMD concerning menu inconsistencies and modifications that need documentation
  • Understands and follows prescribed diet orders; menu spreadsheets and recipes
  • Appropriately interprets portion sizes and utensils needed
  • Understands menu substitutions and use of nutritionally equivalent foods
  • Understands therapeutic diets and fluid restrictions
  • Monitors portion sizes
  • Observes food intake and reports progress
• Customer Service
  • Represents facility in a professional and respectful manner providing exceptional assistance to staff and guests
  • Uses initiative /recognizes customer needs
  • Takes food orders and relays orders to kitchen to be fulfilled
  • Assembles food trays in sequence & in compliance with sanitation, presentation, and accuracy guidelines
  • Examines food trays to ensure they contain the required items
  • Delivers patient trays to floor and patient rooms with 100% accuracy
  • Monitors food distribution ensuring that food is delivered to the correct recipients and that dietary guidelines are followed
  • Determines where patients or patrons would like to eat their meals and provides personal assistance
  • Provides adaptive equipment to residents as needed
  • Assists families and customers in menu planning and food selection based upon nutritional needs and dietary plans
  • Removes trays and dishes for return to kitchen
  • Understands diversity and can work with people from a wide range of backgrounds and cultures
  • Demonstrates initiative in solving problems