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General process involved in ordering is to take order guide with you. Check the storage room, how many and how much items we need for next few days menu, and how much we have in stock right now. Then also double check with therapeutic too.

Also, there is a white board at the door of the storage room, as you can see in the picture, dietary team can also write stuff they need. One thing to keep in mind is because of lack of space, we can’t order things very early.

Director of dietary services (Manager)is responsible for ordering using Sysco(ECPS) and our ordering days is Monday , Wednesday and Friday.

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Monday’s delivery = Menu item for Wednesday and Thursday.

Wednesday’s delivery= Menu items for Friday, Saturday and assorted drinks and supplements.

Friday’s delivery= Menu item for Sunday, Monday and Tuesday .

Sysco park their truck at the back door of the kitchen. Receive invoice from Sysco. Then check off that all items are there.
Usually pot washer is responsible to put inventory away, but cook and other staff can also help them.

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Types of storing is dry storage, fridge and freezer. Every staff member is responsible for maintaining storage areas.

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Main prep areas are in the picture below. Cook and dietary team is involved in the preparation.

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Steamer and Oven is the major production equipment in our kitchen.

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 What to cook how much they need to cook

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 What to cook how much they need to cook

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From these pictures they get to know what and how much they are cooking. For example: there is a weekly menu, from which they come to know about each day's meal and in second picture, cook get to know how much they need to cook, how many residents are on regular, how many on puree, minced, vegetarian and everything. Dietary team is involved also involved.

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It depends on the shift they are doing; one staff member is for pushing utensils in and another is for picking.

(As of outbreak, we are using plastic containers and trays)

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For the servery, every time dietary staff member needs to take a temperature before scooping food into trays. There are 4 staff members around the table and one is a helper.

We have show plates and menu for the residents from which they come to know what is in the menu for today or what is being served to them.

Also there is a audit , which should be completed by manager or supervisor which is to  make sure that staff met each and every requirement asked in the audit.

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This is the audit when they are making trays for residents. Need to make sure they met each and every requirement.

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How staff know what is being served to residents:

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How staff know what is being served to residents:

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From these diet binders staff know what they need to serve to particular resident. In diet binders, there are residents’ diet, texture, their likes, dislikes , allergies, how much portion they need to serve.

In process of serving trays to residents, before this outbreak dietary staff serve to residents in the main dining room on the ground floor, but now residents are eating in their rooms. So, in this case , staff members give trays to PSW and then PSW serve to residents in their rooms.