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Four Steps to Food Safety: Clean, Separate, Cook, Chill

Clean: Wash your hands and surfaces often.

Germs that cause food poisoning can survive in many places and spread around your kitchen.

Wash hands for 20 seconds with soap and water before, during, and after preparing food and before eating.
Wash your utensils, cutting boards, and countertops with hot, soapy water.
Rinse fresh fruits and vegetables under running water.

Separate: Don't cross-contaminate.

Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods—unless you keep them separate.

Use separate cutting boards and plates for raw meat, poultry, and seafood.
When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods.
Keep raw meat, poultry, seafood, and eggs separate from all other foods in the fridge.

Cook: To the right temperature.

Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its color and texture.

Use a food thermometer to ensure foods are cooked to a safe internal temperature. Check this chart for a detailed list of foods and temperatures external icon
- 145°F for whole cuts of beef, pork, veal, and lamb (then allow the meat to rest for 3 minutes before carving or eating)
- 160°F for ground meats, such as beef and pork
- 165°F for all poultry, including ground chicken and turkey
- 165°F for leftovers and casseroles
- 145°F for fresh ham (raw)
- 145°F for fin fish or cook until flesh is opaque

Chill: Refrigerate promptly.

Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours (or 1 hour if it’s hotter than 90°F outside).

Keep your refrigerator at 40°F or below and know when to throw food out
Refrigerate perishable food within 2 hours. (If outdoor temperature is above 90°F, refrigerate within 1 hour.)
Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw foods on the counter, because bacteria multiply quickly in the parts of the food that reach room temperature.

How Long should you wash your hands:*

A. 20 Seconds

B. 60 Seconds

C. 35 Seconds

D. 50 Seconds

Which of these steps are important for food safety?*

A. Clean

B. Separate

C. Cook

D. Chill

E. All the above

How do you know if food was cooked correctly?*

A. By looking at it

B. By Smelling it

C. By tasting it

D. By checking the temperature

When shopping for your client you should keep meat with:*

A. Bread

B. Other Meats

C. Vegetables

D. Fruit

Ground meats, such as beef and pork should be cooked to:*

A. 160 Degrees F

B. 180 Degrees F

C. 200 Degrees F

D. 100 Degrees F

Falls in older adults

One out of five falls causes a serious injury such as broken bones or a head injury,
Each year, 3 million older people are treated in emergency departments for fall injuries.
Over 800,000 patients a year are hospitalized because of a fall injury, most often because of a head injury or hip fracture.
Each year at least 300,000 older people are hospitalized for hip fractures.
More than 95% of hip fractures are caused by falling,8 usually by falling sideways.
Falls are the most common cause of traumatic brain injuries (TBI).
In 2015, the total medical costs for falls totaled more than $50 billion. Medicare and Medicaid shouldered 75% of these costs.

One out of five falls causes a serious injury such as broken bones or a head injury*

True

False

Each year, 1 million older people are treated in emergency departments for fall injuries*

True

False

Falls are the second most common cause of traumatic brain injuries (TBI).*

True

False

Over 800,000 patients a year are hospitalized because of a fall injury, most often because of a head injury or hip fracture.*

True

False

It is very important that all caregivers understand the procedures and policies pertaining to a patient's hospitalization. Virginia Home Care Services will not pay caregivers when the client you are working with is in the hospital or admitted to a medical facility. Personal care services shall not be billed to include time the individual is receiving hospital emergency room care or during emergency transport of the individual to such facilities and/or hospitalization. It is very important that you understand, you cannot work if your client goes into the hospital or any other medical facility where they are admitted. If your client is admitted to the hospital, you must call Virginia Home Care Services to report the information.

If your client is in the hospital you should go to work at the hospital to make sure your client is taken care of.*

True

False

If your client is admitted into the hospital you should call Virginia Home Care Services and report the time and date your client is admitted into the hospital.**

True

False

Our services, are only to be provided in the clients home or a community setting, never in the hospital.*

True

False

Electronic Visit Verification (EVV) is a requirement under both state and federal law for certain services paid through the Medicaid program.

In order to meet EVV compliance, the CURES Act requires the collection of the following data elements for EVV:

The type of service(s) performed
The individual receiving the service(s)
The date of the service
The location of the service delivery (can either be in an individual's home or community setting) at the beginning and the end of the service (location is not tracked during the shift)

The individual providing the service; and

The time the service begins and ends

As a team member of Virginia Home Care Services, we ask that you take time and make an effort to completely and accurately complete your EVV notes. It is very important that you clock in and out at your clients location, complete the list of tasks and answer all of the questions at the end of the shift.

In order to use Respite hours, the family or the client must call Virginia Home Care Services and schedule the hours needed. As a caregiver you cannot clock in and out using respite without prior notification to the office.

It is still acceptable to fill out timesheets for your clients.*

True

False

You do not have to complete the portion of your visit showing which tasks were performed*

True

False

When completing your EVV Visit you must ensure that:*

A. You clock in and out accurately

B. You are at the correct location

C. Complete services on the correct date

D. All of the above

If the client is requesting respite hours you must:*

A. Fill out a timesheet

B. Just work the hours

C. Call the office to schedule

D. Let the office know later

Professionalism in the Workplace In-Service

What is professionalism?

It’s a style of behavior in the workplace which includes high quality of work, ethics, attitude and behavior. Professionalism begins with respect for self and for others. Characteristics of a professional: trustworthy, approachable, respectful, accountable, responsible, empathetic, honest, sensitive to others needs, compassionate care, flexible, dependable, and well groomed clean wrinkle free uniform, bathed, wears deodorant and avoids heavy perfume/cologne use.

Professional Behaviors include:

Skilled & caring when giving care
A team player Respectful of others time and belongings
Truthful Reports change to RN supervisor
No name calling of patients
No inappropriate language with patients or their family members
Timely and correct documentation
Adheres to company policy rules
Ask for assistance when needed
Accountable
Knows boundaries/limits limits amount of self disclosure to patients
Doesn’t gossip
Clear Communication
Leaves personal issues out of workplace

Professionalism in the Workplace In-service TEST

Every employee should act professional.*

True

False

Professionalism begins with self respect.*

True

False

Its fine to tell patients all your personal information.*

True

False

Making fun and calling patients names is an acceptable behavior.*

True

False

Name*

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Additional In Services 1

Four Steps to Food Safety: Clean, Separate, Cook, Chill

Falls in older adults

Professionalism in the Workplace In-Service

About VHCS

Family Support

Caregiver Resources

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