RCFE - Residential Care Facility for the Elderly Nutrition and Food Service Questions and Answers

Question 1

An RCFE with a capacity of 20 residents must have its menus written in advance. According to Title 22 regulations, how long must copies of the menus, as served, be dated and kept on file?

Accepted Answer

For 30 days

Answer

For 7 days

Answer

For 14 days

Answer

For 1 year

Question 2

A new resident is admitted to an RCFE with a physician's order for a therapeutic, low-sodium diet. Which of the following actions is the facility required to take?

Accepted Answer

Provide the modified diet as prescribed by the physician.

Answer

Inform the resident's family that they must supply all special meals.

Answer

Consult a nutritionist before deciding whether to honor the request.

Answer

Offer standard meals but with the salt shaker removed from the table.

Question 3

To ensure resident needs are met during an emergency, Title 22 mandates that an RCFE must maintain a minimum supply of food on the premises at all times. Which of the following correctly states this requirement?

Accepted Answer

A 1-week supply of nonperishable food and a 2-day supply of perishable food.

Answer

A 3-day supply of nonperishable food and a 1-day supply of perishable food.

Answer

A 5-day supply of nonperishable food and a 5-day supply of perishable food.

Answer

A 1-week supply of all food types, both perishable and nonperishable.

Question 4

To ensure residents receive adequate nutrition and do not go for an extended period without food, Title 22 sets a maximum time that can elapse between two specific meals. What is the maximum number of hours allowed between the third meal (dinner) of one day and the first meal (breakfast) of the next?

Accepted Answer

15 hours

Answer

12 hours

Answer

10 hours

Answer

18 hours

Question 5

A kitchen staff member at an RCFE unloads a food delivery and places a box of raw, unwashed spinach on a shelf directly below a package of raw chicken in the refrigerator. This action creates a significant risk of which food safety hazard?

Accepted Answer

Cross-contamination.

Answer

Reduced nutritional value of the spinach.

Answer

Freezer burn on the chicken.

Answer

Pest infestation in the refrigerator.

Question 6

Which of the following is a key requirement of the dietary service in a Residential Care Facility for the Elderly (RCFE)?

Accepted Answer

Menus must be planned for at least one week in advance and be accessible to residents.

Answer

All meals must be personally prepared and served by a registered dietitian.

Answer

The facility must serve a minimum of four meals per day plus snacks.

Answer

Residents requiring modified diets may be charged an additional daily fee for the service.