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Supplier: Sysco
Raw, freezon and dry good are received on Monday and Thursday.
Breads delivery is on Wednesday.

Responsibility of receiving person:
- Inspect the vehicle and delivery
- Check the temperature of refrigerator and freezer units on the vehicle.
- Check the internal temperature of refrigerator and freezer food.

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- Major production equipment used are stove, soup kettle, oven, stemmer.
- Staff involved: Cooks, nourishment person.
- How much to cook?
Cooking is currently for 109 residents and cooking is depends on forecasting.

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Kitchen Area part

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Dry storage
Grocery person needs to following guidelines while stocking such as FIFO method, note the date on product: best before date, expiry date or use by date; labeled the food, all food must be stored 6inch off the floor.

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Freezer
Grocery person/store person is responsible for receiving delivery and stocking shelves on Mondays and Thursday.

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Fridge

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Kitchen Area

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Nourishment Area
Is an area where mechanical diet order made such as minced, meat minced, pureed.

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Cook
- Setting up equipment and supplies for food preparation.
- Preparing meals and snacks according to production sheets, recipes and other menu document as provided.
- temperatures logs and in portion controlled quantities.
-Purchases food and other supplies from Sysco.

Nourishment person
- Is an area where mechanical diet order made such as minced, meat minced, pureed.
Grocery Person
- person is responsible for receiving delivery and stocking shelves on Mondays and Thursday.
- Grocery person needs to following guidelines while stocking such as FIFO method, note the date on product: best before date, expiry date or use by date; labeled the food, all food must be stored 6inch off the floor.

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Food service manager/ Director of Dietary Services

Directing and monitoring the effectiveness of all operational activities within the dietary department.

Overseeing all food and non food production, purchases, receiving, inventory control.

Recruitment, employee and labour relations, orientation, occupational and non-occupational injury/illness, performance management, training, education.

Responding promptly to concerns of residents and family members, mediating a satisfactory response to concerns..

Sustaining clinical care in a manner that is resident centered.

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FSS
-Consults and works with the home’s Dietitian as necessary on operational/clinical issues.
-Supervises food and drink production including food and non-food purchases, receiving, inventory control.
-May assist in that the Dietary Department operates in compliance with provincial long-term care legislation related to dietary standards, as well as with other relevant legislation affecting the department e.g. Occupational Health and Safety Committee, Ontario Labour Act, Union agreements, Human Rights Code, Public Health legislation.
-Ensure that the recommended menu package is being followed.
-Ensure invoices are approved and sent to Support Services Office according to set policies.

- Supervises all aspects of food production and service of all meals and nourishments.
-Conducts a daily inspection of the kitchen and serverise to identify and resolve problem issues.
-Conducts regular meal service rounds for all dining areas in the home.
-May assist in maintenance of all temperature sheets for all meals, refrigerators, freezer and dish machine temperature records.
-Purchasing and ordering goods.