Did You Know?

Beginning Jan. 1, 2020, the use of latex gloves in your facility’s kitchen will be prohibited. 

Governor Newsom signed Senate Bill 677 into law, which bans the use of latex gloves in food facilities and retail food establishments and requires food employees to use non-latex utensils, including non-latex gloves.

Please let your dietary managers know that all food service employees should wear non-latex gloves beginning Jan 1. They should also check to make sure any utensils that are made with latex are removed from service.

Contact Information

Carmen O'Connell

Dietary Program Manager

916-432-5208

Patti Owens

Director of Regulatory Affairs

916-432-5207

 

 

Watch Tools for a Competent Kitchen and learn all about the best practices for the Dietary Toolkit and videos here.

Is F812 Cooking in Your Kitchen? Register and watch here.

What's Cooking In Your Region? Register and watch here.

Having difficulty registering to view the webinars? For the registration's step-by-step guide click here.

Earn 1 CE unit (CDR, ANFP) for each webinar attended.

Sample Checklists
Must be modified for specific facility needs

Administrator Monthly Inspection Checklist

Competency Checklist - Cook

Competency Checklist - Food Service Worker 

Daily Supervisor Rounds Checklist

Huddle Agenda

New Employee Onboarding Checklist


Sample Logs

Must be modified for specific facility needs


Cleaning Log

Food Temperature Log

High Temperature Dish Machine Log

Ice Machine - Cleaning & Sanitizing Log

Low Temperature Dish Machine Log

Reach-In Cooler Log

Refrigerator/Freezer Temperature Log

Sanitizer Test Strip Log

Test Tray Evaluation

Thermometer Calibration Log

Tray Line Food Temperature Log

2-Stage Cooling Log

Walk-In Cooler Log

Work Order Maintenance Log


Miscellaneous Forms
Must be modified for specific facility needs

QAPI Plan

Resident Food Preferences

Resident Satisfaction Survey