Posts Tagged ‘homepage’
Kitchen Onboarding in 3 Hours
Emergency Action Planning (EAP)
Learn the core elements of safely responding to emergencies. Objectives Understand the importance of emergency action planning in various industries; Learn how to develop an effective emergency response plan Roles Emergency Manager; Safety Manager; Compliance Officer; Facilities Manager; Public Safety Officer; Maintenance Staff; Housekeeping Staff Departments Safety and Compliance; Emergency Response Planning; Emergency Management; Facilities…
Read MoreKnife Skill & Safety: Types of Knives
This video provides an overview of knife handling and safety procedures for food preparation in a healthcare setting. It covers the different types of knives, proper stance, and cutting techniques. Objectives Understand the importance of proper knife handling and safety procedures; Learn how to properly use different types of knives Roles Cook; Teacher; Instructor; Chef…
Read MoreThe Foodservice Manager’s Role in the Dining Room
The training highlights the importance of servant leadership and community engagement in food service management, with a focus on feedback loops. Objectives Apply servant leadership principles to food service management; Engage with residents and staff in the dining room Roles Administrator; Food Service Manager; Maintenance Staff; Janitor; Dietitian; Nurse; Registered Dietitian Departments Foodservice; Clinical; Housekeeping;…
Read MoreRubicon Puree Waffle – IDDSI Levels 4, 5, 6 & 7EC
IDDSI Levels 4, 5, 6 & 7EC – Products Used: Rubicon Puree Bread Mix & optional Rubicon Pancake/Waffle Flavoring. Contact Rubicon at [email protected] or visit www.rubiconfoods.com. Objectives Understand the importance of proper food preparation techniques; Learn how to prepare a safe and healthy meal Roles Production Manager; Executive Chef; Chef Instructor; Quality Assurance Specialist; Cook;…
Read MoreCutting Board Practices
A clear and concise guide to essential cutting board practices for maintaining food safety in the kitchen. Learn the best techniques to prevent cross-contamination and keep your meals safe. Objectives Implement color-coded cutting board system; Understand proper handling and storage of ingredients Roles Chefs; Dietitians; Kitchen Staff; Inspectors; Food Service Managers; Line Cooks; Quality Assurance…
Read MoreHow to Pre-Bus Entrees
This is an effective, efficient system for servers to pre-bus entrees. Objectives To learn how to efficiently stack plates and manage multiple tasks; To understand how to prioritize responsibilities and handle customer interactions Roles Sales Associate; Server; Waiter; Cashier Departments Foodservice; Customer Service; Cafeteria or Food Service; Food and Beverage Service; Environmental Services Industries Retail;…
Read MoreDetails of IDDSI Testing
The IDDSI testing method provides a standardized approach to diet language and food safety, which can be applied in various settings. Objectives Understand the importance of standardized diet language; Apply the Itsy testing method for improved food safety Roles Chef; Cook; Therapist; Server; Nurse; Dietitian; Educator Departments Foodservice; Clinical; Nutrition Education; Dining Services; Culinary Arts…
Read MoreHow to Scan a QR Code
This video teaches viewers how to use a smartphone or tablet to scan a QR code and access training content. Objectives Scan a QR code using a mobile device; Access training content via QR code Roles Production Manager; Maintenance Technician; Teacher; Sales Associate; Nurse; Admin; Bureaucrat; Policy Maker; Doctor; Marketing Manager; Maintenance Staff Departments Sales…
Read MoreBest Practices for Senior Care, Part 1
In this video, Suzanne Quiring shares some best practices when it comes to senior care dining. This is part 1 of 3.
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