Food safety and sanitation is important to keep a facility up to appropriate standards, and is especially important in skilled nursing facilities due to the nature of the demographic they serve. The audit was used to determine areas for improvement to ensure the safety of the high-risk patients. A time and temperature study was also done, and test tray evaluations were completed throughout a seven week cycle. I conducted an in-service on appropriate receiving procedures to the entire dietary staff, and reviewed the MSDS/HACCP policies for the department. 

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