Food Service Policies and Procedures for Residential and Intermediate Care Facilities - 2012 Edition

By Dietary Directions, Inc. Written by: Mary Vester-Toews, RD, Rhonda Gostanian, RD, Josephine Ho, MS, RD, and Lesli Doshier, RD; Edited by: Lesli Doshier, RD

Our updated Food Service Policies and Procedures Manual for Residential and Intermediate Care Facilities is available for purchase. This manual focuses on policies and procedures for providing quality care to residents/clients in the home setting. In addition, the manual contains several user–friendly forms that can be utilized by staff on a daily basis. Policy and procedure topics include:

  • Disaster Planning
  • Personnel/Inservices
  • Clinical Documentation
  • Food Purchasing
  • Menus and Meal Preparation
  • Quality Assurance
  • Employee Safety Guidelines
  • Sanitation and Infection Control (HACCP) in the home setting

Cost: $70, non-DDI Customers ($50 DDI customers, will be credited on invoice)

Discounts available on orders >5 – contact us