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June 29, 2010
1 Min Read
Janet Perez
Quality Management Dietitian
Miami VA Healthcare System
Miami
We conduct tray evaluations in which staff review trays of various diets. The evaluation includes taste, temperature, portion size, plating and presentation. After the review, information is placed on a tray diagram that depicts all this information including plating tips for cooks. When that meal is served in the future, the tray diagram is sent down the line for all to see.,
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