Alesia was recently hired as foodservice director for an assisted living senior-care facility. Her first task was to take a close look at the foodservice practices at the facility. First, Alesia noticed that residents were fed in a common dining room. Each caregiver was assigned to feed two residents. During the hectic lunch hour, Alesia witnessed caregivers taking residents to the restroom; wiping spilled food from residents; cleaning chairs, tables, and floors; and cleaning up vomit. The caregivers were careful to follow the operation’s vomit cleanup procedures. The caregiver’s primary concern was the safety of each resident, as well as overseeing residents’ nutritional needs and daily food intake. However, in their haste to return to the care of a resident, caregivers often failed to wash their hands correctly.
Next, Alesia spent time in the kitchen to watch meals being prepared by the cooks and prep workers. She noted that they carefully portioned food and checked and rechecked each resident’s individual dietary needs against the doctor’s prescribed meal type. However, she did not see final temperatures being taken before the food was portioned onto trays and loaded onto hot- and cold-holding carts. Each plate, dish, cup, or glass was covered with plastic wrap or a cover. Alesia noted that the food handlers and caretakers did wear disposable gloves. However, they did not always wash their hands prior to putting on new gloves when changing tasks.
Alesia knew that even with the demands of their jobs, most of these employees genuinely cared about the well-being of each resident. She also recognized that their practices must reflect the best practices in food safety when it comes to preparation, handling, service, and personal hygiene.
1 What areas do you see as critical and requiring immediate attention?

2 What practices require the retraining of current staff members?

3 What practices would you add to the orientation of new foodservice staff members who will work in this operation?