What is the main responsibility of food service personnel in an ARF with 16-49 residents?

The primary responsibility of food service personnel in an Adult Residential Facility (ARF) with 16 to 49 residents encompasses food planning, preparation, and service. This role is crucial as it directly impacts the well-being and health of the residents. Food service personnel must ensure that meals are not only nutritionally balanced but also appropriate for the various dietary needs of the residents.

In this setting, the personnel are tasked with planning menus that incorporate a variety of food groups while considering the preferences and any dietary restrictions that residents may have. This ensures that each resident receives meals that are not only healthy but also appealing. Preparation involves cooking and presenting meals in a manner that meets safety and sanitation standards while ensuring that meals are served at proper temperatures and in a timely fashion.

While monitoring dietary restrictions, preparing gourmet meals, and managing a larger team of cooks may be aspects of food service roles in other contexts, the essential responsibilities in an ARF focus specifically on the overarching processes of planning, preparation, and service related to meal provision for the residents. Therefore, this choice accurately reflects the main duty of food service personnel in that specific environment.