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EHATARE Has 76 private rooms and 12 double rooms. Nursing has 8 private , 10 (two- person and one 4 person). 32 beds in total. Serve the needs of Estonian aging population.

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So to prepare the recipes that are in menu, Complete purchasing site is used. To order the food, Login to complete purchasing and then go to ecPcPurchasing – Look for menu, look for the week and days for which you are going to order ingredients. Step by step look on the recipe and look for the ingredients it contains. Staple recipe will be more useful to order ingredients. If the ingredients you are looking is not in staple one then searches for it. You will get the different names and different brands for it. Choose the right ingredient accordance to its price. When you click on that ingredient, it will appear with its description and picture. On the top bar there is shopping list, click on that and add it to the menu. The chosen ingredient will be shown in your order guide. Then you can order as per your requirement.
Nutrition Manager is responsible for ordering the food. In Ehatare, ordering days are followed as Monday / Tuesday, Thursday/ Friday. Main suppliers are Sysco, GFC

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Usually receiving days for delivery is Monday, one of the chefs is responsible to collect all the deliveries. If the food is ordered on Monday then the delivery comes on Wednesday and if its on Friday then Deliveries come on Monday.

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STORAGE AREA (Freezer)- All the frozen items are stored in freezer or the items that are used for later purpose.
Dry Storage Area- All the dry ingredients are stored in this at room temperature and are stored 6 inches above the ground.

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STORAGE AREA ( FRIDGE) -All the vegetables, breads, milk etc. are stored in walk in fridge and the temperature for it is 32°F – 45 °F. There is a process caller FIFO. Whatever comes first has to be go out and the outside one has to be put in first.

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The main production area is kitchen, the staff included are cooks. There is diet chart and recipe binder from which cooks get to know about the menu and the production is done according to the number of residents.

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Area where residents have their meal.

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COOKING - The major production equipment used in preparing food are- Oven, Steam jacket, Fryer, cutting board, Mixer, Measuring cups and spoons, chief’s Knife.

There are main three cooks. One is morning cook which prepare breakfast, lunch and other cook prepare the dinner and prepare for the following weeks.  They prepare the food according to the number of residents. Manager provide the 4-week menu to them so they can start preparing beforehand

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SERVING-  The food is served by the cooks and the dietary aide take the food from them and put them in cart and then the food goes out in dining room. Food should be served at proper temperature to ensure food safety. Cold items should be put on ice or in fridge before giving to residents. For tray service, Meal is served to tray after the dining room residents are served. The trays are set up according to the names written on it.

Dietary aide writes down the menu on the board so that residents came to know what is being served and PSW and Dietary aide is responsible for serving the food to residents. Portion size they get to know from dietitian.

Tray – One glass milk, one glass juice, meal, dessert

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DISHWASHING- - Dietary aide is responsible for dishwashing. They empty all the dishes and then stack them in rack and rinse then put it in dishwasher.

All the areas are covered in flow of food. Residents who are unable to come to dining area, then tray service is used for them. They get everything in tray and PSW help them in feeding.