2. Food Service

FSM1: Food Protection Certificate

FSM2: Quality Improvement

Report

Report-FSM-2Download
FSM2_-Instrument-Of-data-collectionDownload
IDDSI-International-Dysphagia-Diet-Standardization-Initiative-1Download
Consumer_Handouts_for_Adults_All_LevelsDownload

FSM3: HACCP (Hazard Analysis and Critical Control Points) Assignment

FSM3_-HACCP-Hazard-Analysis-and-Critical-Control-Points-AssignmentDownload

FSM4: Participate in management and use of resources- develop and evaluate recipe

  1. Develop one new recipe for a population of patients/clients with consideration of cultural
    diversity
  2. Standardize recipe for 100 portions
  3. Identify Cost
Recipe-1Download
Recipe-Calorie-and-Nutrition-CalculatorDownload

5. Develop data collection tools and evaluation forms

  1. Recruit a sample of participants from the population and conduct a taste test
Tasting_Form-Sheet1-1Download
Cost_Calculations-Download
Untitled-document-1Download
BROOKLYN-COLLEGE-DIETETIC-INTERNSHIP-HOURS-AND-ACTIVITY-LOG-1Download
FSM5_-Theme-MealDownload