Writing current menus, not cycle menus, for the homes with recipes, food preparation, and shopping guidelines for direct care/service staff.
Completes dietary-nutritional quarterly and annual assessments. Continuous training and yearly formal training of staff on food preparation, diet/nutrition components, food safety, sanitation, storage, and personal hygiene. A five-page wellness education sent monthly on food preparation, recipes, exercises for balance integrity. Both group and individual clients.
Councils on Aging
COUNCILS ON AGING
On-going and regular center visits assessing the food service. Reviews and creates menus specific for the Councils. A five-page wellness education format sent monthly.
On-going staff training and a formal yearly inservice on foods, nutrition, exercise, assessment criteria, local, state, and federal mandate guidelines components.
Individual and group foods/nutrition/exercise/balance training presented at the centers for staff, volunteers, and participants.
ServSafe Food Manager Course Program
SERVSAFE FOOD MANAGERS COURSE PROGRAM
An Instructor and Proctor for the National Restaurant Association since 1992. Offers training three times each month on the newly expanded 7th Edition textbooks for students. My fee for the program is the lowest in the state, which includes the answer sheet. Please contace me for individual fees and I will travel to your location for group class testing.
Call 318-547-5225 for more information.