FRASER HEALTH
DIETETIC INTERNSHIP
FOOD SERVICE ADMINISTRATION
SMH FNS Questions
Burnaby Hospital- Food Services Placement
Complete the following document to help demonstrate performance objectives
(PerfObj) are met.
Overview – PerfObj 5:
Demonstrate familiarity with interrelated roles of staff in food service areas
Job Shadow/Observation Activities:
Job Shadow/Observation
Activity
Check
When
Done
Early Kitchen Supervisor
Late Kitchen Supervisor
Early Diet Office Supervisor
Late Diet Office Supervisor
Secretary
Trayline Operation
Dishroom Operation
Delivery/Pickup of Mealtrays
Delivery of
Nourishments/TF’s
Ordering/Purchasing
Receiving
Production- head cook
Production-cooks
Tally food preparation
Safety and Sanitation – PerfObj 1
What is a Food Safety Plan? Why is it needed?
What is HAACP?
Assignment: Identify the critical control points from receiving of a food item until
the point the menu item leaves the kitchen. (complete on another sheet).
Dishroom Observation: (provide brief, consise answers on another sheet)
D:\106755016.doc
FRASER HEALTH
DIETETIC INTERNSHIP
FOOD SERVICE ADMINISTRATION
SMH FNS Questions
a) Give the names of the two dishmachines and the their use.
b) Provide the names of 6 chemical and their use. Ensure WHIMIS binder is up
to date.
c) Explain how the mealservice carts are sanitized.
d) Explain how cutlery is washed. Comment on the process regarding sanitation.
e) What temperatures are routinely done in the dishroom and pot washing room.
f) What is litmus paper used to “measure”. (what chemical and how many ppm?)
g) How do the FSW know what station in the dishroom they are to work?
h) How does universal precautions relate to the dishroom operation?
i) What items are recycled in the dishroom?
k) What items are presently not recycled but could be?
Safety and Sanitation – PerfObj 2
l) How does the eyewash station work (try it). Give an example of when it might
be used.
m) What does “lock out” refer to? What piece of dishroom equipment is regularly
locked out and what is the process? What other pieces of equipment have
lockout procedures in place?
n) Complete a mock incident report/accident investigation report based on at
FSW slipping on a patch of water in the tray assembly area. The FSW fell to the
ground in the process twisted her right ankle and her right wrist is also sore.
(not required if involved in 1-2 actual investigations)
o) What are the 4 types of isolation precautions that patients are on? For each
type of isolation precaution, what is the process for delivering a mealtray?
Safety and Sanitation – PerfObj 3
p) What is “emergency power” or “essential power”? How do you know what is on
emergency power? Connect with Tim Kelly in Plant Services.
D:\106755016.doc
FRASER HEALTH
DIETETIC INTERNSHIP
FOOD SERVICE ADMINISTRATION
SMH FNS Questions
q) What are the major considerations when there is a loss of water supply? What
is the plan in place if there is a loss in water supply?
r) What are the major considerations when there is loss of electricity?
s) What obvious possible changes to mealservice should be considered when
there is loss of water and/or electricity?
Food Production – PerfObj 1 to 5
a) What are the advantages and disadvantages of a cook-chill production
system?
b) What is the advantage of a computerized ordering system?
c) How does the tally information (ie 354 servings of chicken) interpret into what
is on the production/ pull sheet? How would you know how many bags/pans to
pull from the fridge/freezer?
d) How long is food tempered? At what temperature is food tempered? What is
the risk if food if this process is not correctly done?
e) Observe critical control points during food preparation.
Meal Service Systems (assembly and distribution) – PerfObj 1, 2 & 3
Assignment: Track a diet order entry from being made (by a dietitian or nurse )
through to the system to the mealticket being generated and delivered to trayline.
a) What is the name of the diet order entry system used by dietitians and
nurses?
b) What is the name of the computerized menu processing system used by the
Diet Office Supervisors?
c) What is an “interface”? Why is it important? What information comes across
the interface?
d) How is nutrition services notified of a patient’s food allergies? What is the
process in nutrition services for processing food allergies?
e) How are tube feeds ordered? What does a diet office supervisor do to set up a
patient to receive the correct tube feeding formula and the correct amount?
f) What diets routinely receive between meal nourishments?
D:\106755016.doc
FRASER HEALTH
DIETETIC INTERNSHIP
FOOD SERVICE ADMINISTRATION
SMH FNS Questions
g) What is the Change Analysis report and how is it used?
Meal Service Systems (assembly and distribution) – PerfObj 5
h) What are the advantages/disadvantages of the end point retherm system?
Include workflow, staffing, equipment, space, menu impact, client
satisfaction……
i) What is the advantages/disadvantages between a centralized retherm and
decentralized retherm system. Give examples when each one would be
used/not used.
j) Draw a diagram of trayline for Breakfast,Lunch and Dinner, identifying each
station and the items at each station.
k) How do the FSW know how much to serve to maintain portion control?
l) When are temperatures of food taken on trayline and by who?
m) Take the temperature of two menu items on trayline. Take the time and
temperature of the product from the start of trayline, every 15 to 30 min until the
end of trayline. Comment on your findings.
n) When and how is water provided for patients? What are the
advantages/disadvantages of how it is provided?
o) A colour coding system is used with the mugs on trayline. What is the system
(what colour of mug contains what food?) and why is it desireable.
p) What is the system used to ensure that the runner knows when there are
missing items on a patient tray?
q) What temperature checks are done during tray delivery? By who? What is the
goal temp? What is done if the food is not at goal temp?
Meal Service Systems (assembly and distribution) – PerfObj 7
a) What is a “closed” tube feeding system?
b) When and how are tube feed formulas delivered?
D:\106755016.doc
FRASER HEALTH
DIETETIC INTERNSHIP
FOOD SERVICE ADMINISTRATION
SMH FNS Questions
Human Resources – PerfObj 1
a) What are the names of the 2 collective agreements routinely used in FNS?
Which employees are under which agreement?
b) What is a job description? What is a work routine?
c) What information can not be asked on a job application or in an interview?
d) What is the difference between “orientation” and “training”? Which is the
correct term for when a new employee starts?
Human Resources – PerfObj 2
f) What is 16.01c and why is it important?
g) What is the scheduling process when a FSW phones in sick for the next day?
h) What is the scheduling process when a FSW phones in sick for the week?
i) What is the scheduling process when a FSW is authorized 2 weeks vacation in
1 month from now.
k) What are yearly attendance sheets (one per employee) and what value are
they?
D:\106755016.doc