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

California Code of Regulations, Title 22, Section 87555(b)(6) requires that in facilities licensed for 16 or more persons, menus must be written at least one week in advance, and copies of the menus as served must be dated and kept on file for at least 30 days.

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

According to Title 22, Section 87555(b)(7), modified diets prescribed by a resident's physician as a medical necessity must be provided by the facility. The facility is obligated to meet the prescribed dietary needs of its residents.

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

Title 22, Section 87555(b)(26) explicitly requires that RCFEs maintain supplies of nonperishable foods for a minimum of one week and perishable foods for a minimum of two days on the premises.

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

California Code of Regulations, Title 22, Section 87555(b)(1) states, "Not more than fifteen (15) hours shall elapse between the third and first meal." This regulation ensures residents do not have an excessively long overnight fast.

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

Placing raw meat, poultry, or fish above ready-to-eat foods like fresh produce is a classic example of a cross-contamination risk. Juices from the raw chicken, which may contain harmful bacteria, can drip onto the spinach, contaminating it. Proper food storage is a key principle of food service sanitation to protect resident health.

RCFE (Residential Care Facility for the Elderly) Practice Test

RCFE (Residential Care Facility for the Elderly) Practice Test

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