# data[].attributes.headline
The tray tickets and food item counts are distributed to each ward/floor of the hospital by the dietary clerks. The dietary aids collect these and see how much food they need to bring to their ward from the kitchen (soup and oatmeal bags to heat up, juices, fruits, Steamplicitly meals) and then begin preparing the trays in their ward in the pantry.

# data[].attributes.subject
The tray tickets and food item counts are distributed to each ward/floor of the hospital by the dietary clerks. The dietary aids collect these and see how much food they need to bring to their ward from the kitchen (soup and oatmeal bags to heat up, juices, fruits, Steamplicitly meals) and then begin preparing the trays in their ward in the pantry.

# data[].attributes.headline
The trays are delivered on trolleys to and then brought to each room. There is a tray ticket on each tray indicating what is on the tray and what patient it is going to. The papers menus for the day are delivered with breakfast to most patients and then collected that same day and are to be programmed for the next day. Other patients get to choose their menu by being offered the options and then the chosen ones to be inputted on a iPad.

# data[].attributes.subject
The trays are delivered on trolleys to and then brought to each room. There is a tray ticket on each tray indicating what is on the tray and what patient it is going to. The papers menus for the day are delivered with breakfast to most patients and then collected that same day and are to be programmed for the next day. Other patients get to choose their menu by being offered the options and then the chosen ones to be inputted on a iPad.

# data[].attributes.headline
The orders are placed on Mondays, Wednesdays, and Thursdays by the purchasing manager on the computer in the purchasing managers office. The suppliers include Sysco, Steamplicity, and Bamford for produce. 

# data[].attributes.subject
The orders are placed on Mondays, Wednesdays, and Thursdays by the purchasing manager on the computer in the purchasing managers office. The suppliers include Sysco, Steamplicity, and Bamford for produce. 

# data[].attributes.headline
There are 3 hand washing sinks in the kitchen and each pantry is equipped with a hand washing sink and sanitizer to clean surfaces. There is hairnets and masks available at each entrance to the kitchen.

# data[].attributes.subject
There are 3 hand washing sinks in the kitchen and each pantry is equipped with a hand washing sink and sanitizer to clean surfaces. There is hairnets and masks available at each entrance to the kitchen.

# data[].attributes.headline
There are 4 production areas in the kitchen. There is the nourishment area where they prepare, portion, and or thicken the nourishments (Ensure or Glucerna) and prepare the HS snack trays to be delivered. There is the sandwich area where they prepare the sandwiches. There is the cereal area where they portion the cereal and there is the side foods area where they portion the gravies (dark and light gravy) and prepare and portion the jello and salads. 

# data[].attributes.subject
There are 4 production areas in the kitchen. There is the nourishment area where they prepare, portion, and or thicken the nourishments (Ensure or Glucerna) and prepare the HS snack trays to be delivered. There is the sandwich area where they prepare the sandwiches. There is the cereal area where they portion the cereal and there is the side foods area where they portion the gravies (dark and light gravy) and prepare and portion the jello and salads. 

# data[].attributes.headline
All of the hot meals are pre packaged and pre portioned ready to eat after microwaved. There are a wide variety of meals available and meals for different diets (regular, renal, low fibre, minced, pureed). This is indicated with a label on top of each meal with production and expiry dates. These meals are produced by a company named Steamplicity and are kept in their own fridge called the Steamplicity fridge. 

# data[].attributes.subject
All of the hot meals are pre packaged and pre portioned ready to eat after microwaved. There are a wide variety of meals available and meals for different diets (regular, renal, low fibre, minced, pureed). This is indicated with a label on top of each meal with production and expiry dates. These meals are produced by a company named Steamplicity and are kept in their own fridge called the Steamplicity fridge. 

# data[].attributes.headline
There is one main dishwasher in the kitchen. The dishes are done after each main meal (breakfast, lunch, and dinner). Most dietary aides are assigned to help out in the dish room and there is a dishwashing shift for one person every day from 10:30-18:30.

# data[].attributes.subject
There is one main dishwasher in the kitchen. The dishes are done after each main meal (breakfast, lunch, and dinner). Most dietary aides are assigned to help out in the dish room and there is a dishwashing shift for one person every day from 10:30-18:30.

# data[].attributes.headline
There are 2 main fridges and the Steamplicity fridge in the kitchen. There are 2 smaller fridges for nourishments and cold snacks. There are 2 freezers in the kitchen. There is a fridge located in each pantry. 

# data[].attributes.subject
There are 2 main fridges and the Steamplicity fridge in the kitchen. There are 2 smaller fridges for nourishments and cold snacks. There are 2 freezers in the kitchen. There is a fridge located in each pantry. 

# data[].attributes.headline
Fridge 1 - bulk amounts of juices, milk, yogurts

# data[].attributes.subject
Fridge 1 - bulk amounts of juices, milk, yogurts

# data[].attributes.headline
Fridge 2 - Pre prepared foods including, sandwiches, jello, salads. Fresh fruits and late trays.

# data[].attributes.subject
Fridge 2 - Pre prepared foods including, sandwiches, jello, salads. Fresh fruits and late trays.

# data[].attributes.headline
The orders are received at the loading dock on the basement level. Orders are received on Tuesdays and Fridays but smaller orders can be received any day depending on what is needed. There is one receiver working Monday-Friday 05:00-13:00 to receive and put away .

# data[].attributes.subject
The orders are received at the loading dock on the basement level. Orders are received on Tuesdays and Fridays but smaller orders can be received any day depending on what is needed. There is one receiver working Monday-Friday 05:00-13:00 to receive and put away .

# data[].attributes.headline
Each hot meal must reach a certain temperature (over 82 degrees celsius) and if they don't they must be heated up longer in the microwave.

# data[].attributes.subject
Each hot meal must reach a certain temperature (over 82 degrees celsius) and if they don't they must be heated up longer in the microwave.

# data[].attributes.headline
Steamplicity fridge - Steamplicity meals, bags or oatmeal, soups, gravies to thaw for the day from freezer.

# data[].attributes.subject
Steamplicity fridge - Steamplicity meals, bags or oatmeal, soups, gravies to thaw for the day from freezer.

# data[].attributes.headline
There are 2 boards for communication in the kitchen. One is located by the entrance of the kitchen with daily to monthly information and calendars. The other is in the kitchen where the dietary aids collect their tray tickets for each patient at each meal provided by the dietary clerks in the office in the kitchen.

# data[].attributes.subject
There are 2 boards for communication in the kitchen. One is located by the entrance of the kitchen with daily to monthly information and calendars. The other is in the kitchen where the dietary aids collect their tray tickets for each patient at each meal provided by the dietary clerks in the office in the kitchen.

# data[].attributes.headline
The tray tickets indicates the diet the patient is on and if they have any allergies. 

# data[].attributes.subject
The tray tickets indicates the diet the patient is on and if they have any allergies. 

# data[].attributes.headline
Each dietary aide is assigned a task when cleaning up at the end of the night. Some include working in the dish room, sweeping, and moping.

# data[].attributes.subject
Each dietary aide is assigned a task when cleaning up at the end of the night. Some include working in the dish room, sweeping, and moping.

# data[].attributes.headline
There is an area in the basement for overflow dry storage.

# data[].attributes.subject
There is an area in the basement for overflow dry storage.

# data[].attributes.headline
The menu for the patients provides options and variety and helps them know what they are receiving at each meal. There is also a standard menu for each diet when a patient does not fill out a menu or is non select.

# data[].attributes.subject
The menu for the patients provides options and variety and helps them know what they are receiving at each meal. There is also a standard menu for each diet when a patient does not fill out a menu or is non select.

# data[].attributes.headline
The major production equipment used in the cooking process are the microwaves. All the foods are heated up in the microwaves and they are available in the kitchen and in each pantry. The other equipment used is the hot water machines, coffee machines, toasters and cayenne heat and serve machines for the soups and oatmeal and these are all located in the kitchen and in each pantry.

# data[].attributes.subject
The major production equipment used in the cooking process are the microwaves. All the foods are heated up in the microwaves and they are available in the kitchen and in each pantry. The other equipment used is the hot water machines, coffee machines, toasters and cayenne heat and serve machines for the soups and oatmeal and these are all located in the kitchen and in each pantry.

# data[].attributes.headline
There is normally one person working in each of these production areas from 06:00-14:00 and help given by the floats or when someone has time to help. There are sheets provided by the dietary clerks upon arrival with counts of how much of what to make each day.

# data[].attributes.subject
There is normally one person working in each of these production areas from 06:00-14:00 and help given by the floats or when someone has time to help. There are sheets provided by the dietary clerks upon arrival with counts of how much of what to make each day.