Study Guide for Unit 1

Review these management concepts and principles

Lesson 1:

 Classification of healthcare facilities

 Mission statements
 Roles of team members in nutrition care
 Professional code of ethics
 Confidentiality
 Using reference materials

Lesson 2:

 Variations of meal service

 Menu styles, options and types
 Culture Change
 Flow of work
 Standardized recipes
 Recipe testing
 Product evaluation
 Recipe math
 Recipe abbreviations
 Standard weights and measures
 Portion control
 Food preparation standards

Lesson 3:

 Food production systems

 Time and temperature controls
 Forecasting
 Preparing a production schedule
 Employee training
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  Nutrition support
 Client needs
 Steps in quality improvement

Lesson 4:

 Safe food handling

 Employee health
 Flow of food
 HACCP
 Foodborne illness
 FOTTWA
 FAT TOM
 PHT/TCS foods
 Hazard Zone
 Thermometers
 Crisis management