Food Service Policies and Procedures Manual for Health Care Facilities – 2012 Edition

By Dietary Directions, Inc. Written by Mary Vester-Toews, RD, Lesli Davis-Doshier, RD, Rhonda Gostanian, RD, Cheryl Engle, RD, and Nikki Bishop, RD. Editor: Lesli Davis-Doshier, RD

Our “Cutting Edge” Policy & Procedures Manual is now available to order! This manual is a great reference guide for ensuring quality care of your clients and better survey outcomes. With over 350 pages of information for your facility and user friendly supportive forms for a variety of needs - you won't want to miss out on this Policy and Procedures Manual! It has extensive coverage on a variety of topics, including:

  • Menus and Cultural Change Dining
  • Restorative Dining Program
  • Food Production and Safety
  • Sanitation and Infection Control (HACCP) reflecting F-371 updates, US Food Code, Cal Code, and Title 22
  • Disaster Planning/Evacuation Plan
  • Clinical Documentation & Alternate Nutrition Interventions for CMS updates and Nutrition Care Process
  • Quality Assurance with 12 new month Audit Schedule and Forms
  • Personnel Management/Inservices/Job Descriptions
  • California Qualifications for Dietary Service Supervisors

Cost: $135, non-DDI Customers ($120, DDI Customers - will be credited on invoice)

Discounts available on volume orders >10 – contact us