The Food Service Technician I: Assigned to Dining Rooms, Central Kitchen Trayline and/or Dish Room, the Food Service Technician I serves and assists with the preparation, pre-dish, and assembly of food and beverages; cleans and sanitizes all food service equipment, dining tables and chairs; labels and dates food items using the First In, First Out (FIFO) method; has the correct food items according to the menu/meal tickets with the correct diets and modified diet/liquid textures; ensures that all food is portioned correctly; ensures all cold food items are maintained and served below 41ºF or hot food above 165ºF; assists the loading and unloading of all meal delivery food carts and transit carts on refrigerated trucks between the Central Kitchen and Dining Rooms; receives weekly food and non-food supplies from the Central Kitchen and puts them away in the dining room pantries; follows HACCP Procedures, the Nutrition Services Policy & Procedures Manual, hospital Administrative Directives, and all other policies that may apply. The commitment categories of patients treated at DSH-Metropolitan: Lanterman-Petris-Short (LPS) Act, Incompetent to Stand Trial (PC 1370), Offenders with Mental Health Disorders (Penal Code Section 2964/2972/2974), Not Guilty by Reason of Insanity (PC 1026).