Organize and deliver in-service trainings in conjunction with the Team Leader and Foodservice Management to the Foodservice staff focusing on such topics as hand hygiene, potentially hazardous foods, dating / labeling, storage, sanitation, cross-contamination, proper cooking of foods to include cooling and reheating procedures, therapeutic diets, portion sizes and other topics regarding the function of the Foodservice Department to ensure compliance to local, state and Federal regulations. Review pertinent foodservice logs to ensure compliance to local, state and federal regulations: Cook's Temperature Log to review minimum internal cook-to temperatures, cooling procedures and reheating procedures; Dish Machine Temperature and PPM Logs to ensure proper sanitation; Refrigerator and Freezer Temperature Logs to ensure proper food holding temperatures; I.