On October 31st, I helphelped one of the dietary aideaides with breakfast for the 3rd floor. The first thing I had to do was take the temperaturetemperatures of the fridge and food. The fridge is checked in both in the morning and at the afternoon. The temperature that day was within range, at 38F. The scrapple was 151F, the scrambled eggs were 180F, and the oatmeal was 178f.

When serving breakfast, we tried to make sure that each resident had the same amount of food. The CNA’s will sometimes ask for more or less food, if they know how much the residents eatresident eats. It was also very important that we watched portions, because we were only sent one tray of eggs and aone tray of scrapple. If we ran out, we would need to call the kitchen to bring more up. When serving eggs, I used a 3 oz. serving spoon. Each resident had one piece of scrapple. For the oatmeal, we used a 4 oz. servingsserving spoon to serve the cereal. All of the food was covered and put on top of the warmer.