This includes but is not limited to: continuous cleaning of work areas as food is prepared and served, inspection of work areas for evidence of rodents or pests, safety hazards, environmental services and maintenance problems, safely, efficiently, and economically uses food supplies and equipment, ensures proper cleaning techniques and preventative maintenance schedules are followed. This includes but is not limited to: proper handling, storing, and disposal of food supplies and prepared foods per facility procedures, prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences.