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When Ordering there is a process involved to follow by the purchaser person
1. The receiver does the inventory
2. Inventory gets enter in the CBORD (software utilized)
3. Re orders get created in order scheduled
4. Purchase Order get sent to the company

Orders are made everyday, there is a calendar with suppliers for food and non food items that supposed to be ordered by day
-Mondays- Weston Bread, Bamfords (fruits and vegetables), All non food items
-Tuesday - Bamfords, Frozen Chicken Breast Halal, Frozen Chicken thigh and Sysco
-Wednesday- Weston Bread, Agropur (Dairy products), Sysco (breads and fillings )
-Thursday- Bamfords (fruits and vegetables), Sysco,
-Friday- Agropur (Dairy products), Bamfords(vegetables and fruits)
-Friday- Agropur, Bamfords, and Sysco

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There is one person/employee which is the encharged in receiving the supplies ( Receiver) , storing them respectively and putting inventory away. The receiver will use respectively PPE, as soon as the delivery gets in the site he will start taking everything to its respectively storage area and the time given for the receiving process is within 2 hours from the time that starts discharging the supplies from the truck so the items will be safe. First the receiver will take the goods and place them on a safe temperature, then he will check the temperature of delievered items to ensure are in good state , amount delivered and quality of all items and last he will store them respectively. The main supplier in the organization is Sysco, on average 90 % of the supplies are from Sysco and the remaining from other different suppliers. There are deliveries from different suppliers daily.

-Mondays- Sysco (Meats, starches, vegetables, soups, desserts/pastries, beverages and more),  Agropur (Dairy products), Western Bakery ( bread supplier)
-Tuesdays- Bamford products ( vegetables and fruits), Veritiv - Bunzl(paper goods)
-Wednesdays- Sysco and Bamford (vegetables and fruits)
-Thursdays- Sysco, and Bamford products
-Fridays- Sysco and Agropur (Dairy products)

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There are different types of storage. There are 2 dry storage, 12 cold storages (9 fridges) and (3 freezers).
DRY STORAGE
*One of the dry storage,  which is actually in the picture, will be the storage are for all the papper supplies as paper plates, paper bowls, paper cups, disposable cutlery, disposable trays, disposable containers, disposable lids,  cling film. Also in this are are stored thicken up powders, and supplements (Nepro, Resource 2.0, Isource 1.2, Compleat 1.5, boosters, ensure, etc.
* 2nd dry storage: This will be the storage area for Condiments (sugar, sweetner, broiwn sugar, Mrs dash, salt, pepper), also crackers and different cookies are stored here, canned foods, powder soup bases, and cereals. Technically in this area is found all what requiered for nourishments.
COLD STORAGE
-fridge 1: is where all what need to be thaw will go into and also is a holding fridge for any kind of food items that need to be refrigerated, whether is cooked or not yet.
-fridge 2: preparation and proportioning fridge. This is the fridge that the staff involved in the preparation and proportioning will place food items after being prepared and proportioned  respectively(sandwishes, fruits, desserts, supplements, and liquids that requiere to be ticken.
-fridge 3: This is the fridge where all desserts will be stored
-fridge 4: This is the chef holding fridge. In this fridge is kept whatever food items that the chef will need in order to perform his task daily
- Freezer 5: This is where all food items that need to be frozen will be, technically most of this area is occupied by Sysco supplies ( soups, vegetables, entries, and more)
- fridge 6: This is the breakfast items fridge ( muffins, pureed fruits, scones, pancakes, french toasts, omelettes and egg waffles.
-fridge 7: Soild carts holding fridge
-fridge 8: This is the Dairy Fridge. In this fridges are found items as all kind of milks, yogurts, and also margarine, breads, cheeses and sour cream
-fridge 9: This is the juices fridge
- Freezer 10: This will be the storage area for mince abd puree food items.
-fridge 11: This is the beltline holding fridge, whatever that the beltline need or might need will be placed in this fridge daily.
- fridge 12: This is the beltline and runner holding fridge.
This is the fridge where trays are going to be kept before being transported to every unit to be warm in the burlodge. Also this is where all daily requiered tube feedings are placed

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There are 2 main preparation areas, there is 1 staff assigned for each of them. These areas are:
1. Sandwish and proportioning area:
Where all the desserts, fruits, sandwishes, fillings, juices, and supplements are made; Also in this area liquids that requiere to ticken as  juices, supplements, and water will be made. The staff encharged, will get a tally report daily with the average of the food items that they might need for the day and next day and then according to that report provided, she will prepare whatever assigned.
In this area also thicken powder will be proportioned into bags of 50g and 70g each ; These bags are proportioned and then are sent to the 2nd prepping area where the soups get thicken, so some of the soups depending on the bag size and also the flavour will requiere different amount of thickener, for instance vegetable soups will need 70g and other soups 50g
2. Food preparation area :
This is the chef area, here is where everything is prepared before being cooked. There is 1 person en-charged in this area, he will get daily a tally report, with the amount of meals that will have to prepare on average, and then he will prepare it 1- 2 days ahead of time, once cooked food will be taken to the Blast Chiller , then to the freezer or fridge and then will be served as last (Cold Plated method)

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There is 1 staff involved, "the chef" will be encharged in cooking all the meals for the patients in the hospital. The major production equipments used are Oven, Kettle, Blast Chiller and Steam Ketlle. The chef will get a daily tally report with the average of meals that he has to prepare, in the hospital the serving method used is cold plated, so meals are cooked 1-2 days ahead of time, then meals will get chilled and then stored in the freezer or frigde.

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The Hospital uses a 2 week cycle menu. Every day 3 assigned staff from the Food Service department will get a patient report from the nutrition and food service office, and then according to this patients report the staff will go to the rooms assigned and will do the spoken menu, which consist in letting know the patients what the menu of the next day will be, then the patient will choose what they will be eating the next day. Then these reports with every patient choice will go back to the main office, they will issue a new report for the next day. As everything is done ahead of time, there will be an updated report daily also where in some cases some patients have been discharged or there will be more meals to serve.
There is 1 staff assigned in gathering all what needed (position 7). This staff will get also a tally report which specifies the amount of food that they will need to serve, quantity of food items requiered, terapeuthic diets, etc. The staff now will place in a cart all what requiered for breakfast time, lunch time and dinner time; Once position 7 has setted up all what needed in the cart, he will be taking this cart to the Beltline Line Support staff.
There is 1 staff assigned in setting up the beltline , with all food items that the beltline will need in order to serve  this position is called Beltline line support. The Line Support staff will be the one setting up all the food in the beltline and also this staff will ensure that all the condiments are on placed, juices, supplements, desserts, dairy products and all what the beltline staff will need in order to serve all patient trays.

Meals are served in the Belt line, which is performed by 3 staff in breakfast and 4 in lunch and dinner ; They are called position 1 , position 2, position 3 and position 4. The beltline will be provided with the menus and respectively patients daily and so they will know what to add on the tray, if they want it double portioned, and food texture specifications, also the beltline is provided with specifications about servings scoops; There will be a specific scoop for soups, vegetables, starches, and protein. During breakfast position 1 will be the encharged in adding the cereal, entree, and starch; Position 2 will be the one adding condiemnts, milk and dessert; Position 3 will be the one adding the beverages and then placing the trays in the tray racket. For lunch and dinner, Position 1 will be the one encharged in serving the protein, starch and vegetable, then position 2 will be adding soups, then position 3 will add condiments and desserts, and then position 4 will place beverages and as last will place the tray on the tray racket respectively by unit. There is 1 staff assigned for transporting the trays to every unit ( early transporter(breakfast and lunch) and late transporter (dinner) ). Once these trays are finished being set they will be transported to every unit to the bur-lodge, where meals are going to get on its correct temperature to be served. The bur-lodge is programmed and when ready to serve it will make a noise and so PSW will know is done and will take the trays out of the bur-lodge and will delivery them to every patient, following the menu assigned on each tray.

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After trays are delivered to patients in every meal, they will have about an hour to eat and PSW will place these trays back on the tray racket. There is a position which is performed by 1 staff (transporter), this is the staff en-charged in delivering the trays to every unit and get  back the trays to be brought in the dish room.
The dish-room starts working at 7 am everyday until 3 pm, reason why the trays from dinner are kept in the soil fridge during the night, until they get washed in the morning time. Carts from the previous night (dinner) will be taken into the dish-room every morning and will get washed.
There is a Canada high- Temperature Dish machine Temperature Log which is placed in the wall of the dish room and temperature from the dish washing machine must be checked  and recorded 3 times a day (8:30; 11:30; 13:30) this is to ensure that the water is on the right temperature and so the chemicals will do the expected reactions; Dish washing machine recommended temperature is 180 F/80C or above, if is less than this then actions should be taken.
The Dish room is performed by 2 staff, position 1 and position 2. position will operate the dish washing machine (loading and discharging) while position 2 will take out the trays from the racket, and clean them out in order to place them in the dish washing machine; The trays, plates, bowls, glasses, wares, etc  must be clean before being placed in the dish washing machine, if not she/he will rinse it out first and then in the dish washing machine.
Once items come out from the dish washing machine they will be stored respectively.
After all the trays have been discharged from the rackets, those rackets are taken to another area in the dish room and here they are washed completely and get sanitised by 1 of the 2 staff from the dish room area.