Posts Tagged ‘homepage’
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.
Read MoreDonning & Doffing PPE
This video demonstrates the CDC guidelines for using safe work practices to protect yourself and limit the spread of germs. It covers donning and doffing personal protective equipment, including gloves, gowns, masks, respirators, and goggles.
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