EXPERIENCE
The Mount Sinai Hospital
At The Mount Sinai Hospital I had the opportunity to work in two departments, the clinical nutrition department and the food service department. These two departments work in a synergistic fashion to deliver the highest level of quality and service to their patients. I would spend my mornings learning about nutritional values, the use of nutrition in order to aid the healing of the patients, chart audits on QAPI and performing auditing in the feeding units. While in the afternoon, I performed food temperature monitoring and meal tray accuracy checks to ensure that the patients were receiving the correct food and to avoid the chances of exposing them to allergens.
Queens College Dining Services
During my fieldwork at Queens College Dining Services, the focus was totally different, than the hospital environment, this was exclusively a food service environment where I was exposed to organizational charts, policy & procedures, lines of authority, regulatory guides for operation, HACCP principles in the following areas: delivery, refrigeration, cooking/cooling, tray line, inventory, receiving, delivery, and storeroom procedures, QAPI for the kitchen, and conduct tray line auditing.
North Shore Northwell Hospital
At Northshore Northwell Hospital, I was exposed to a very fulfilling experience, I was responsible for providing adequate nutrition by assisting patients with their meals, ensuring safety by performing meal tray accuracy checks, identifying patients at risk of a swallowing disorder and by helping them to meet their overall nutritional needs.
Queens College Food Pantry
During my fieldwork at the Queens College Knights Table Food Pantry I was responsible for providing adequate nutrition to the people in need by assisting on preparing well balanced grocery boxes. Ensuring that all the food groups were included. Similarly, assuring safety and quality control by performing food accuracy checks, identifying the individuals with food allergies and by helping them to meet their overall nutritional needs. Also, I help designing the promotions, flyers, website, social media, and the tools to keep track of the food inventory.
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