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Dietary Policies and Procedures DRAFT for Review

 Section 1 Dietary Procedures  
1.1 Philosophy of the Dietary Department1.2 Objectives of the Dietary Department1.3 Dress Code
 1.4 Orientation Program1.5 Orientation Checklist1.6 Lunch and Coffee Breaks
1.7 Procedure Manual1.8 Work Appraisal1.9 Food Service Worker Training
Section 2  Dietary Services  
2.1 Menu Planning, Review and Approval2.2 Food Preparation and Serving Procedures2.3 Portion Control
2.5 Recipes – Standardized2.6 Nourishment Carts2.7 Tray Service
2.8 Pleasurable Dining2.9 Visitor Meals2.11 Resident Food Committee
2.12 Meals On Wheels2.13 Internal Catering2.14 External Catering
2.15 Adult Day Program2.16 Posting of Menus2.17 Food Service Temperatures
2.18 Meal Service2.19 Food Production2.20 Production Sheets
2.21 Food Tasting2.22 Production of Textures2.23 Food Brought in From Outside Sources
2.24 Dietary Contingency Planning2.26 24 Hour Food Availability 
 Section 3  Purchasing and Storage  
3.1 Supply Purchasing3.2 Receiving3.3 Storage of Dry Foods
3.4 Storage of Freezer Foods3.5 Storage of Refrigerator Foodss3.6 Storage of Prepared and Cooked Foods
3.7 Labelling of Perishable Items Received    REVISED3.8 Planovers3.9 Retention of Food Samples
3.10 Food Product Shortages  
 Section 4  Nutrition Risk and   Management  
4.1 RAI MDS Overview4.1.1 RAI MDS Coding Related to Nutrition  REVISED4.1.2 RAPS Related to Nutritional Care
4.1.3 RAI MDS Quarterly Nutrition Assessment4.1.4 RAI MDS Annual Nutrition Assessment4.2 Nutrition Assessment and RAI MDS – Admission, Quarterly and Annually  RENAMED
4.3 Nutrition Care and Hydration Program  REVISED & RENAMED4.4 Nutrition & Hydration Risk Within RAI MDS Process  REVISED4.5 Weight Change Management
4.6 Diet Order and Temporary and Trial Diets Policy REVISED4.6.1 Medical Directive For Writing Diet Orders  NEW4.7 Diet Requisition Nutrition Referral  NEW
4.9 Management of Residents with Refusal to Eat  REVISED4.9.1 Refusal of Dietary Treatment Nutrition Care  REVISED4.10 Recording Food and Fluid Intake  NEW
4.11 Oral Nutrition Supplement4.12 Chronically Low Food and Fluid Intakes  NEW4.13 Small Portions  NEW
4.14 Diabetes Food Replacements4.15 Fluid Diets  REVISED4.15.1 Dietary Management During Outbreak-Transition Diets  NEW
4.16 Bowel Management4.18 Dysphagia Managment4.19 Enteral Feeding  REVISED
4.20 Palliative Care4.21 Detailed Food Fluid Intake Record4.22 Food Allergies and Intolerances
4.23 Assistive Devices for Eating Drinking4.24 Restorative Feeding Program4.25 Encouraging Fluid Intake
4.26 Hydration Assessment and Management4.27 Nutrition Supplement Medication Pass4.29 Nutrition and Skin Integrity  REVISED
4.33 Nutrition Management of Diabetes Mellitus  
 Section 5  Infection Control  
5.1 Infection Control5.2 Personal Hygiene5.3 Handwashing
5.4 Manual Dishwashing5.5 Health Inspector5.6 Isolation Tray Service
5.7 Cleaning Kitchen Log Sheets5.8 Equipment Cleaning5.8.1 Cleaning – Carts
5.8.2 Cleaning Small Appliances5.8.3 Cleaning Freezers5.8.4 Hood Cleaning
5.8.5 Cleaning – Ice Machine5.8.6 Cleaning – Microwave5.8.7 Cleaning – Ovens
5.8.8 Cleaning – Ranges5.8.9 Cleaning – Refrigerators5.8.10 Cleaning – Steam Tables
5.8.11 Cleaning – Toaster5.8.12 Cleaning – Slicer5.8.13 Cleaning Coffee Machine
5.8.14 Cleaning Dishwasher5.8.15 Cleaning – Floors5.8.16 Sinks
5.8.17 Cleaning Tables and Counters5.8.18 Cleaning Steamer5.8.19 Cleaning Mixer
5.8.20 Cleaning Steam Jacket Kettle5.8.21 Cleaning Kitchenettes and Serveries5.10 Glove Use
5.11 Kitchen Sanitation Forms – Handwashing 
 Section 6  Health and Safety  
6.1 Receiving and Storage6.2 Dish and Pot Washing6.3 Food Preparation Safety
6.4 China and Glassware Safety6.5 Kitchen Utensil Storage6.6 Refrigeration and Freezer Equipment Safety
6.7 Food Preparation Equipment Safety6.8 Cooking Equipment Safety6.9 Food Service Safety
6.10 Garbage6.11 Emergency Eye Wash6.12 Knife Safety
6.13 Lifting Techniques6.14 Malfunctions and Repairs – Equipment6.15 Safe Footwear
6.16 Pre Use Equipment Inspection  
 Section 7  Continuous Quality Improvement  
7.1 CQI Dietary Services7.2 Quality Dining Meal Service Audit7.2 Quality Dining Meal Service Audit
7.4 Dining Room Appearance Audit7.5 Dishwasher Temperature Audit7.6 Refrigerator Temperature Audit
7.7 Food Temperature Audit7.8 Food Service Employee Safety Audit7.9 Hydration Audit
7.10 Nourishment Audit7.11 Nutrition Care Plan Audit7.12 Plate Waste Audit
7.13 Resident Satisfaction Audit7.14 Sanitation and Food Safety Audit7.15 Weight Loss Audit
7.16 Meal Production Service Audit  

Housekeeping and Laundry Policies and Procedures DRAFT for Review

 Section 1  Housekeeping  
1.1 Philosophy of the Housekeeping Department1.2 Philosophy of the Laundry Department1.3 Objectives – Housekeeping
1.4 Objectives – Laundry  
Section 2  Housekeeping Procedures  
2.1 General Cleaning Practices2.2 General Room Cleaning – Daily2.3 Cleaning of Entrances, Hallways, Reception Areas and Lounges
2.4 Cleaning of Washrooms2.5 Wet Mopping – Cleaning of Floors2.6 Dust Control – Mopping of Floors
2.7 Cleaning Interior Windows2.8 Washing of Walls2.9 Floor Polishing
2.10 Spray Buffing2.11 Carpet Maintenance – Vacuuming2.12 Carpet Maintenance – Cleaning
2.13 Floor Stripping2.14 Floor Finishing2.15 Thorough Cleaning of Rooms – Pullouts
2.16 Cleaning Tools2.17 Inventory Control2.18 Public Washroom Cleaning
2.19 Elevator Cleaning2.20 Dining Room Cleaning 
 Section 3  Equipment and Supplies  
3.1 Maintenance and Use of Floor Polisher3.2 Maintenance and Use of Autoscrubber3.3 Burnisher
3.4 Maintenance – Vacuum3.5 How to Use the Swifter Mop3.7 Microfibre Cleaning
3.9 Storage of Supplies  
 Section 4  Laundry Services  
4.1 Laundry and Linen Service4.2 Contract Linen Service4.3 Contact With Linen Service
4.4 Linen Supply Daily4.4.1 Emergency Supply of Linen4.5 Handling of Clean Linen
4.6 Soiled Laundry4.7 Sorting Soiled Linen4.8 Washing of Laundry
4.9 Drying Laundry4.10 Delivery of Laundry4.11 Resident Personal Clothing Laundry Process
4.12 Valet Services – Mending of Resident’s Clothing4.13 Laundering of Special Care Items4.14 Laundry Chemicals
4.15 New Resident Admission4.16 Resident Clothing Guidelines4.17 Labeling Resident’s Personal Items  REVISED
4.18 Personal Belongining Inventory Policy4.18a Personal Belonging Inventory Form Appendix A4.19 Personal Clothing – Missing  REVISED
4.20 Water Temperatures4.21 Linen Inspection4.23 Floor Safety – Laundry
4.24 Laundry Room Cleaning4.25 Dryer Lint Trap Cleaning 
Section 5  Continuous Quality Improvement  
5.1 CQI Housekeeping and LaundryCQI Audits 
 Section 6  Health and Safety  
6.1 Lifting Techniques6.2 Safe Footwear REVISED6.3 Personal Protective Equipment
6.4 Uniforms6.5 WHIMIS 20156.6 Fire Safety
6.7 Resident Room Safety  
Section 7  Infection Control and Best Practices  
7.1 Resident Room Cleaning7.2 Discharged Resident Room Cleaning REVISED7.3 Tub Room Cleaning
7.4 Housekeeping Cart7.5 Housekeeping Room7.6 Infection Control – Housekeeping
7.7 Hand Washing7.8 Isolation Cleaning7.9 Clostridium Difficile (c-diff)
7.10 Scabies7.11 Routine Practices for Environmental Cleaning 7.12 Procedure for Cleaning Rooms of Residents on Contact Precautions for VRE
7.13 Procedure for Cleaning Rooms of Residents on Contact Precautions for MRSA7.14 Procedure for Cleaning a Biological Spill7.15 Pest Control
7.16 Waste Management7.17 Handling of Wastes Associated with Cytotoxic Drugs7.18 Bed Bug Prevention and Control