Competencies for Foodservice Employees

Transcription

1 Nutrition and menu planning Competencies for Foodservice Employees Ensures all meals served meet current nutritional standards and meal pattern requirements Ensures use of nutritionally equivalent foods, when menu substitutions are necessary Makes sure special food and nutrition needs are met for patients with an appropriate approved diet order Checks for service of a variety of nutrient-dense foods, if patient is selecting own menu Implements an approved menu system that offers food choices of high nutritional value to patients Monitors portion sizes of meal components served to patients to ensure that meals are nutritionally adequate Provides required substitutions or modifications in meals for patients whose special needs restrict their diets Knows methods of modifying menus to reduce fat, sodium, and sugar Incorporates use of herbs and spices to enhance flavor when using less salt/sodium Nutrition and menu planning Plans and provides menus that encourage patient and employee consumption Knows how food habits and attitudes toward food influence lifetime diets

2 Understands impact of operational influences on menu planning (eg, physical facilities, equipment, constraints, schedules) Ensures preparation of food combinations that add interest, contrast, and variety to a menu Works with supervisors to plan menus around special occasions and holidays Identifies needed menu modifications based on patient acceptability information Provides an environment conducive to protecting the health and wellness of the patients and employees through high levels of sanitation standards Knows state and local code requirements for food service establishments Understands basic principles of food service sanitation for equipment, personnel, food, and facility Can explain the causes of foodborne illnesses and infections, their characteristics, and the most commonly infected items Has knowledge of the procedures to follow to prevent bacterial food poisoning Follows the principles of personal hygiene Has understanding of the principles of Hazard Analysis and Critical Control Point (HACCP) system or other appropriate safe food-handling techniques Knows the sanitation principles associated with disposal and storage of garbage and refuse Understands the importance of verifying safety and security of food items received from food vendors Realizes the importance of maintaining a food safety policy Maintains a practice of handling clean and sanitized equipment and utensils to protect them from contamination Ensures process for maintaining food at the proper temperature at all times during freezing, thawing, preparation, holding, and serving Implements rules of safe practice for handling and discarding of leftover foods Keeps daily temperature records of the equipment and food as dictated by the supervisor, noting deficiencies and corrections Implements a system of properly using, cleaning, and disinfecting approved garbage and trash receptacles, as well as surrounding area, on a regular basis Demonstrates ability to recognize food quality and usability

3 Maintains storage cleanliness and sanitation in accordance with good housekeeping practices and sanitation guidelines Has firm understanding of infection control precautions Cleans food contact surfaces at least once every 4 hours Uses cutting boards according to the type of food Stores cleaning cloths in sanitizing solution Demonstrates an understanding of food temperature/time controls Cooks food adequately to required internal temperatures for potentially hazardous foods Uses thermometers to check food temperatures Demonstrates knowledge of proper cooking temperatures for foods Assures that hot foods are held at 135 F or higher, after they are heated to a minimum internal temperature Checks to make sure cold foods are held below 41 F Makes sure that leftovers are reheated rapidly to 165 F in 2 hours Checks and records temperatures prior to service Uses rapid cooling methods to achieve 135 F to 70 F in 2 hours, and 70 F to 41 F in 4 additional hours Knows time and temperature relationships associated with microbiological safety, appearance, and palatability of food

4 Practices acceptable personal hygiene habits Wears clean and appropriate uniforms, including proper shoes Limits jewelry worn to watch, simple earrings, and plain ring Keeps fingernails short, unpolished, and clean Smokes only in designate areas (for smokers) Uses and changes gloves and utensils, as necessary Washes hands, as necessary Eats, drinks, and chews gum only in designated areas, away from food preparation areas Wears hair restraints Observes restrictions for working with food when with an infection, and notifies manager immediately Follows appropriate actions when coughing or sneezing Covers open sores, cuts, or splint/bandages completely when handling food Wears name badge at all times Practices sanitary and safe refrigerator/freezer storage Stores raw and cooked foods separately Practices the first-in, first-out method of inventory rotation Keeps the refrigerator/freezer clean Wraps, dates, and labels all foods properly Takes and records temperatures daily, and takes corrective action, as appropriate Assures that thermometers are conspicuous and accurate Stores food 6 off the floor and 18 from the ceiling

5 Provides sanitary and safe dry storage Stores chemicals away from food and other food-related supplies Keeps food stored in proper containers Assures that dry storage temperatures are between 50 F and 70 F Wraps, dates, and labels all food properly Clears area of debris, and keeps area clean Practices the first-in, first-out method of inventory rotation Stores food 6 off of the floor and 18 from the ceiling Practices sanitary ware-washing principles Allows utensils to air dry Uses three-compartment sink appropriately Documents mechanical and manual ware-washing parts-per-million (ppm) temperatures Checks dishes and trays for chips and cracks, and discards if necessary

6 Practices sanitary garbage storage and disposal Keeps kitchen garbage cans clean Removes boxes and containers from site Empties garbage cans, as necessary Date: Provides a safe environment for performance of work Demonstrates principles of creating and maintaining a safe work environment Understands accident prevention guidelines Knows procedures for the use of fire extinguishers and/or fire-extinguishing systems appropriate for each type of fire Has understanding of the safety standards for using equipment and maintaining facilities Is familiar with procedures for reporting accidents and injuries Follows procedures when handling utensils to prevent cuts and burns Ensures safety of facility floors, aisles, and walkways by eliminating factors that can cause trips and falls Demonstrates procedures for lifting and moving objects to prevent muscle and back injuries Maintains a system for labeling and storing all chemicals and other hazardous materials in compliance with all local and state laws Follows all manufacturers instructions for the proper use and care of equipment to prevent injuries, such as burns, cuts, etc Makes sure that procedures for all facility-wide drills are followed

7 Works in a way to demonstrate that safety and health are a shared responsibility, understanding that all employees must take ownership of their safety, as well as the safety of their coworkers Communicates any safety concerns to supervisor in a timely manner Understands and demonstrates knowledge of how to act in case of a tornado, fire, internal disaster, evacuation, bomb threat, security incident, chemical spill, or utility failure Knows the location of the Environment of Care Manual and Material Safety Data Sheets (MSDS) for all chemicals used in the kitchen Food production and service Applies appropriate principles to maintain high standards of control for quality food production and security Knows standards for preparing, holding, distributing, and serving food in volume that maintains nutrition and food quality Understands how ingredients and preparation techniques influence the quality of the food product Demonstrates understanding of the importance of using standardized recipes for effectively controlling food quality, recipe yield, portion size, and cost Has knowledge of the principles of planning and scheduling food production to maximize efficient use of time and equipment, and minimize production challenges Establishes procedures of food preparation to conserve the nutritive value, enhance flavor and attractiveness, and promote peak freshness of the final product Plans for arrangement of equipment and utensils to achieve high production standards Ensures production of adequate quantities of menu items, so that each patient is offered the advertised menu Tests new recipes and food products prior to service Food production and service

8 Follows standards of excellence for providing and maintaining quality in the presentation and service of food Identifies techniques to present menu items attractively on plate or tray Ensures that service is on time with minimum waiting and without food shortages Knows importance of quality presentation of the food served Demonstrates proper measuring and knife skills in the preparation of food Uses standard and appropriate portion sizes

9 Customer service and approach to job function Anticipates, monitors, and meets the needs of patients, visitors, and customers, and responds to them in an appropriate manner; demonstrates a personal commitment to identify apparent and underlying needs, and continually seeks to provide the highest quality service and product to all customers Understands time-management techniques, and practices planning and setting of priorities Knows importance of learning and implementing new techniques and methods to improve outdated activities Serves as a role model to demonstrate the value of caring about people in the organization, particularly the patients and food-service customers Promotes an atmosphere for cooperation between the kitchen staff and other departments within the facility s organizational framework Places a high priority on the satisfaction of those served Respects and appreciates individual differences Communication Communicates effectively with supervisors, visitors, patients, coworkers, and other employees Knows methods of effective communication and how they work Understands the importance of communicating needs and concerns to supervisor Gives clear directions, instructions, guidance, and information to staff members

10 Recognizes and applies verbal and nonverbal communication techniques Listens effectively to supervisor and other employees Is familiar with and works within the organization s lines of authority Uses methods of problem solving and decision making Obtains clarification of instructions, as necessary Adjusts communication style to meet the needs of different people and situations Takes a proactive approach to conflict resolution Relays feedback to supervisor, as appropriate Responds appropriately to questions or concerns regarding the progress of projects or resolution of problems Handles incoming and outgoing telephone calls with a customer-service and professional focus Accountability Accepts responsibility for own actions and decisions, and demonstrates commitment to accomplish work in an ethical, efficient, and cost-effective manner Demonstrates personal responsibility for maintaining safe and sanitary conditions Completes assigned tasks successfully and meets project deadlines by managing time and priorities Takes personal responsibility for interacting with coworkers and customers in an honest, ethical, and fair manner Follows up when situations change Assesses multiple demands/competing priorities, and identifies necessary resources to handle critical work demands Assumes responsibility for all personal decisions and actions Adaptability Date:

11 Adjusts planned work by gathering relevant information and applying critical thinking to address multiple demands and competing priorities in a changing environment Demonstrates willingness and flexibility to work outside normal schedule, routines, and duties Handles change in priorities, with proper training and experience, as workload fluctuates Adapts well to changes in job duties and responsibilities Provides or assists with training to help others adapt to change Assists others in transition, and demonstrates easier ways to complete assigned tasks Recommends strategies to address changes affecting kitchen Maintains flow of information to avoid stressful situations and ease transition to change Team focus Date: Works cooperatively and effectively with others to achieve common goals; participates in building a group identity characterized by pride, trust, and commitment Contributes fair share of effort to team s work Understands, supports, and demonstrates commitment to team goals Demonstrates willingness to assist in other areas of need to accomplish broader goals Approaches projects with team orientation in order to achieve common goals Provides input in the development of team goals Identifies and clearly communicates department/team goals and objectives References and recommended readings Cross E, Asperin AE, Nettles MF. Competency-based performance appraisals for school nutrition managers and assistants/technicians.

12 pdf. National School Food Service Management Institute website. Published Accessed July 7, Nettles MF, Carr DH, Hubbard SR. National School Food Service Management Institute. Onthe-job training for school nutrition assistants/technicians is essential. Insight. 2007;35: Review Date 7/14 G-1028