Nutritional Safety

2. What must be updated promptly when a diet changes to avoid wrong‑diet errors?
7. What condition related to swallowing requires texture‑modified diets and extra caution?
9. What practice keeps hot foods hot and cold foods cold to prevent foodborne illness?
10. What do you always confirm using two identifiers before handing a tray to a patient?
12. What must staff do with hands before preparing, plating, or serving food?
13. What document lists a patient’s current diet order (e.g., carb‑consistent, renal, pureed)?
14. Before giving any food or drink, what must you check to ensure it matches the order?

1. What label on the diet order alerts you to avoid a specific food, like “no gluten”?
3. What team member specializes in matching medical conditions to safe, appropriate diets?
4. What is the safest action before cutting food or opening packages for a patient with limited mobility or vision—“May I _____ you with that?”
5. What code means a patient must not take anything by mouth, including water?
6. What must be clearly documented to prevent exposure to foods like nuts or dairy?
8. What type of reaction can occur if you ignore a peanut or shellfish warning?
11. What do you check on the food tray to verify it matches the diet order and allergies?