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Wednesday morning 6am Mario , peter received all delivery items. They took the temperature, checked HACCP, and if any major defect it will be return., The temp of frozen good is -18 degree C or low.

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After inventory, all information goes to the system, and than get the real numbers how much items need to order. Lorry sends email to suppliers for ordering. there are some suppliers like Sysco, Bamfords, Canada bread, Apetito, Agropur,. Normally each days of week m, they are ordering.

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All frozen new delivery boxes they put at back  of the shelves, and old boxes they put on front .Every morning and evening, they take the temperature. There are some ready made frozen food also put in the freezer. The temp of frozen food is -18 degree C.

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There are 2 rows are in involve for main food preparation IN one row, there are 2 steam kettles, sinks and in other row there are cook chiller, convention oven, for cooking food. Mohammed , William are main persons for food preparing. From diet office, they get the tally report, and they understand what, and how much they need to prepare for food production.
Frozen scramble eggs(pureed) for next day breakfast.

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Prepared food for lunch

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Steam kettle, Burlodge,, mixer, cook chiller, convention oven, meat slicer.

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The temp of food cooking food is 85 degree C or more. Chef William involves with cooking He get the tally report from diet office and then he knows how much he needs to cook..

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After cooking, put in the chiller for cooling

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On belt line four workers are involving to set up for meal trays.
When they set up all cold food in the work station for serving, some times food are staying here little but long. There temp goes to the room temp, especially top food one.
Corrective action - Need to check that food are in the bottom line. They are near by the ice ,so temp goes to 4 degree C.

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FSW knows from Ticket They know what to serve, who gets which items, and which portion patients need.

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From ticket, which one get from diet office. patient knows what they will eat. patient get it from beside their meal on tray.
Food department staff do not go to the directly to patient. They put the cart to the each floor. Their employees serve it.

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On the tray, main dish (protein) with carbs, vegetable, soups , and cold items like desserts, milk etc. are served. After boarding the carts , carts goes to the Burlodge for warming and cooling. After warming and cooling , carts goes for serving by transporter to patients. At that time temp of hot food is 60 degree C or more. and cold food is 4 degree C or less.

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All cold food goes to the fridges. The temp of cold food is 4 degree C or low.

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Some patients foods are in room temperature. like ensure milks , tube feeding, juices, cheeses, etc. They are in dry storages.

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Frozen soups or other items put in the fridge three days for thawing. the temp id 4 degree C .

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3/2 stuffs started  their work at 7am. At first, they received the last night trays of carts After finish they starts breakfasts carts to wash, and also lunch trays , other pots dishes by dish washer.
There is a chemical room for washing materials.

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They are making all sandwiches, thickeners for some patients, and other things also.

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some patients want to serve for them late breakfast, lunch , dinner or some especial snacks for them. Runner is running for them to serve those items. he collects tickets from diet office. some times some patients want to change their meal, so at that time runner is doing this work.