# data[].attributes.body
Ordering is done by the full-time Supervisor. Before inputting orders for the week, the supervisor does inventory to check supply levels to identify items that need restocking. This is usually done the day prior to the scheduled delivery, then on the same day orders will be made. They have different suppliers for both food and non-food items needed for the food service operations and they are scheduled on different days throughout the week. The hospital operates in a 7-day cycle menu and the deliveries are scheduled every Monday, Tuesday, Thursday and Friday.

# data[].attributes.attachment_caption
The Supervisor does the ordering according to schedule.

# data[].attributes.body
The delivery trucks of the suppliers dock in this area. This is located at the back part of the kitchen; having ease of accessibility to the storage areas and efficient work traffic.

# data[].attributes.body
The facility has 6 different storage areas; 1 dry storage, 3 walk-in fridge, 1 walk-in freezer and 1 reach-in freezer. Daily temperature logs should be recorded care of the Receiver (AM) and Supervisor (PM). Both built-in thermometer and portable thermometer should be checked.

# data[].attributes.body
The temperature should be at or below -18oC (0oF)

# data[].attributes.body
Stores frozen stocks such as soups, pureed items, minced items, porridge, and frozen vegetables.

# data[].attributes.body
The temperature should be at 0oC – 4oC (32oF – 40oF)

# data[].attributes.body
The type of food service production for this site is Assembly Serve for most parts. They have a separate designated storage for their pulled items that needs to be thawed 2-3 days ahead such as soups and porridge. The amount of bags to be pulled are determined by the supervisor through the distribution tally list.

# data[].attributes.attachment_caption
Production Walk-In Fridge: Portioned Beverages and Snacks Cart prepared by the Production Staff

# data[].attributes.body
Steamplicity meals are the hot meals provided to the patients during dinner time. There are variety of meals including regular, renal, low fibre, vegetarian and texture modified.

# data[].attributes.body
Different types of milk have their own designated area for storage and they are labeled accordingly.

# data[].attributes.body
This is where dry food and non-food items are stored. It is also where supplements and tubefeeds are kept.

# data[].attributes.body
Only cold food items are being prepared on site, the rest are delivered as Ready Prepared meals which does not require cooking. The production staff is responsible for preparing the cold food items that are part of the cycle menu which are sandwiches, salads, and gelatin. Minced meals are also assembled or plated in this area.The supplements and beverages that need to be portioned or thickened at a certain consistency (nectar or honey) will also be prepared by the production staff.

The preparation/production of items needed for each floor are based on the distribution tally report. This report reflects the number of items needed by the dietary aides working on floors each meal. After preparation. this will be put inside the Production Walk-In Fridge, organized according to category the food belongs to (Breakfast, Snacks,etc.)

# data[].attributes.attachment_caption
Area for supplement preparation (portioning and thickening).

# data[].attributes.body
In the facility, no further cooking is required for most of the meals; only heating with the use of a microwave. Each meals has its own specific program to be followed for heating. Each pantries the floor have 8-10 microwaves. The hot meals are not heated all at once. They have a system that dietary aides follow in order to ensure foods are within the safe temperature and to serve hot items hot.

# data[].attributes.body
After heating items and building the trays, they need to deliver after one cart is done. Then repeat the process until every patient receive their meals. The dietary aides deliver the meals room to room, except for ICU and Psych wards.

Upon delivery, they should ask for patient identifiers which are the name and DOB.

# data[].attributes.attachment_caption
Dietary aide finishing the trays by putting the milk last.

# data[].attributes.body
After gathering the dirty dishes from the floors, each dietary aides have assigned positions during dishwashing. Two people are assigned to strip the dishes,1 will load/sort, 1 will unload/sort and will be assigned in the Pots Area and sanitizing the carts.

# data[].attributes.body
Each dietary aides have their designated position during dishwashing for each meal. They will be rotated for the tasks.

# data[].attributes.body
Trays are placed on the carts upside down to allow complete drying for the next usage. Carts are parked in specific areas to avoid traffic in the kitchen.

# data[].attributes.headline
Background photo source: Photo by Glenn Hendry retrieved from 

# data[].attributes.subject
Background photo source: Photo by Glenn Hendry retrieved from 

# data[].attributes.attachment_link.title
Lakeridge Health Ajax opens new COVID therapeutic clinic | inDurham

# data[].attributes.attachment_link.description
Lakeridge Health opened a new COVID-19 Therapeutic Clinic in Ajax Wednesday to provide eligible patients with access to specialized treatment for COVID-19 with anti viral medications, including Paxlovid. “We’re excited to be able to provide these important treatments, which will help many throughout Durham Region avoid serious outcomes, including hospitalization and death,” said Cynthia Davis, President […]

# data[].attributes.body
The receiver will sort items from the skids and prioritize perishable items delivered to avoid fluctuation of temperature. Upon receiving the receiver will check the temperature, quality and quantity of items. The number of items received is to be compared with the purchase order, to ensure that the right amount and right kind of items are delivered. Any issues will be documented. All invoices should also be filed by the receiver.

# data[].attributes.attachment_caption
The blue cart/dolly is used to transport good from the receiving area to the different storages in the kitchen.

# data[].attributes.body
Monday and Thursday- Sysco & AgroPur (Milk)

Tuesday and Friday -Westney (Bread), Produce & Steamplicity

No fixed deliveries - Supplements, Tubefeeds, Disposables, Paper Products, Stationary

# data[].attributes.body
The softwares used for ordering are the following:

Orbit - Produce, Steamplicity

CIMS - Sysco, Milk, Bread, Cardinal

# data[].attributes.attachment_caption
Microwave/Heating station at the pantry.

# data[].attributes.body
This report is used by the Dietary Aides assigned on floors as basis for the items they need to pull from the storage areas to be taken to their respective pantries.

# data[].attributes.body
The dietary aide will build the tray according to the meal ticket.

# data[].attributes.attachment_caption
An example of a meal ticket and the components/information that can be found in it.

# data[].attributes.body
Each Steamplicity meal has a specific program indicated on the lid as a guide for heating. The packaging allows steam to heat food. The valve (green) controls the pressure inside the packaging to produce a well-heated meal.

After microwaving, a probe thermometer is used to check the temperature of the protein (Steamplicity), soup, pureed and minced meals to ensure that proper and safe food temperature is reached.

Min. Foodsafe Temperature = 74oC/165oF

Min. Soup Quality Temperature= 85oC/183oF

Max. Entree Quality Temperature = 85oC/183oF

# data[].attributes.body
Upon delivery, dietary aides should observe hand hygiene with the use of hand sanitizer. They also need to wear PPE upon entering rooms of patients having droplet and contact precautions.