Florida Nursing Home Administrator Exam Review - Module 5

The Florida Nursing Home Administrator Licensing Course is a 3-week intensive independent study program designed to help students prepare for the State Laws and Rules exam administered by the National Association of Boards of Examiners (NAB). The course provides students with a personalized and structured learning environment, and monitors their progress through email.

The instructor of the Florida Nursing Home Administrator Licensing Course offers no guarantees that the course will result in a passing score on the licensing exam. Success on the exam depends on individual factors like work experience, academic preparation and personal commitment.

The Florida Nursing Home Administrator Licensing Course includes a personalized test organizer that is crucial for success. It provides the instructor with a way to track progress, and allows the student to organize and track their scores for review.

The instructor of the Florida Nursing Home Administrator Licensing Course monitors student progress through email communication to help them stay focused and complete their assignments timely.

The Florida Nursing Home Administrator Licensing Course is taught by Stan Mucinic, a Licensed Nursing Home Administrator (LNHA).

The course material for the Florida Nursing Home Administrator Licensing Course is copyrighted by Stan Mucinic, and includes the material from Rule 64E-11 (Food Hygiene).

The Florida Nursing Home Administrator Licensing Course includes a test organized into two parts: Examination 1 and Examination 2, providing a comprehensive review of course material.

The student is responsible for registering and paying for the licensing exam and any retakes.

Equipment used for food storage must be capable of maintaining safe temperatures during all stages of storage, preparation, display, and serving.

A thermometer used to measure the temperature of food in refrigerators and freezers, accurate to within 3 degrees Fahrenheit.

A thermometer used to measure the internal temperature of food on steam tables, steam kettles, and heat lamps.

A sink used for washing kitchenware and equipment that doesn't require sanitizing.

A sink used for washing kitchenware and equipment that requires sanitizing, with three compartments for washing, rinsing, and sanitizing.

Non-food-contact surfaces must be easily cleaned to prevent food contamination.

Food-contact surfaces need to be smooth and free of cracks to prevent bacteria growth.

A designated sink for cleaning mops and mop water.

Food must be kept at least 6 inches above the floor to prevent contamination. This helps reduce the risk of insects, rodents, or spills affecting the food.

Solid cuts of meat like steaks or roasts must be covered in storage. Sides of meat can be hung uncovered on clean sanitized hooks as long as no other product is stored beneath them.

Food must not be stored in areas where it could be contaminated by moisture, such as directly under exposed sewer or water lines. Automatic sprinkler heads are an exception.

Dispensing utensils like spoons or tongs must be stored in a clean and sanitary way. Options include: In the food itself (handle extending out), clean and dry, in running water, or in hot water wells.

To prevent contamination, food must be prepared with minimal manual contact.

Utensils and containers used with potentially hazardous foods must be sanitized before use. Food being transported needs to be covered or wrapped.

Unwrapped foods displayed on counters must be protected from contamination with sneeze guards or similar enclosures.

Food must not be stored in places like toilet rooms, locker rooms, dressing rooms, or garbage rooms due to the potential for contamination.

Food that can support the growth of harmful bacteria, such as raw meat, poultry, seafood, eggs, dairy products, and cooked rice or beans.

Keeping potentially hazardous foods at a safe temperature to prevent bacterial growth. Cold temperatures are 41°F or below, and hot temperatures are 140°F or above.

The process of lowering the temperature of potentially hazardous foods to 41°F or below within four hours to prevent bacterial growth.

Before washing, pots and pans should be pre-soaked and scraped to remove food scraps and residue.

The process of thawing frozen potentially hazardous foods safely. This can be done in a refrigerator, under cold running water (with agitation), or during the cooking process.

Cooking potentially hazardous foods to a high enough internal temperature to kill harmful bacteria. This temperature varies depending on the type of food.

Utensils and equipment, sinks, drain boards, and dish tables must be rinsed and sanitized before use.

Ground meat that is made by combining different cuts of meat. It is considered potentially hazardous as it has a larger surface area for bacteria to grow.

Equipment and utensils should be flushed, scraped, and soaked to remove food particles before being placed in a dishwasher. The items should be placed in racks or trays to ensure that all food-contact surfaces are exposed to the detergent wash and rinse.

Food that is prepared and ready to eat directly, such as salads, sandwiches, and desserts. It's considered safe if it was handled safely and kept at the correct temperature during preparation and storage.

Mechanical dishwashers require thermometers to ensure the correct water temperature. The thermometers must be accurate to within plus or minus 3 degrees Fahrenheit.

The amount of time potentially hazardous food can safely stay within the 'danger zone' (between 41°F and 140°F). This time is generally limited to four hours.

The wash water temperature for chemical or cold water dishwashers must be at least 120 degrees Fahrenheit.

Chemical sanitizing rinse water must be at least 75 degrees Fahrenheit or the temperature specified by the machine's manufacturer.

A test kit or other device is needed to measure the concentration of the sanitizing solution in chemical or cold water dishwashers.

Lighting fixtures and infrared heat lamps in food areas must be shielded to prevent contamination.

All areas where food is handled, prepared, or served, including restrooms and garbage storage, must have proper ventilation to remove odors and fumes.

Ventilation hoods must be designed to stop grease and condensate from dripping onto food.

Employee clothing and personal belongings must be stored in separate areas outside of food preparation and utensil washing areas.

Cleaning procedures must minimize contamination of food and food-contact surfaces. Cleaning should be done when food exposure is minimal.

A designated utility sink must be used for cleaning mops and disposing of mop water to prevent contamination of food preparation areas.

Soiled linens, aprons, and uniforms must be kept in separate containers until they are laundered.

Living quarters cannot be used for food service operations, and there should be no direct access from living quarters to the food service area.