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Virtual site tour of "The Wexford Residence"

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Virtual site tour of "The Wexford Residence"

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Main entrance of the Wexford residence

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Sysco delivering foods and food item after receiving order from FSM. They delivered the food twice a week on Monday and Thursday. Ordering also placing twice a week on Tuesday and Friday.

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Food and food item receive area. After delivery all the products are checked with the invoice, also checked the expire date, accuracy, temperature or any damage.

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Food and food item receive area. After delivery all the products are checked with the invoice, also checked the expire date, accuracy, temperature or any damage.

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Food storing in the freeze according to the product. Meat on the bottom, vegetable in the middle and dairy in the top.

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Food preparation  area and table or production area

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Food preparation  area and table or production area

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Cook is preparing food for the residents.

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Food preparation  area and table or production area

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Food preparation  area and table or production area

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Food preparation

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Food preparation  area and table or production area

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Food preparation  area and table or production area

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After production cook placed the food on the hot table for keep it warm. Food service workers will collect food from the table and place in the cart.

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Placing the production on the tray for delivery to the dinning and food service workers will take it to the dinning for serve it to the residents.

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Placing the production on the tray or food cart for delivery to the dinning. This is a thermal tray and keeps the hot food hot and cold food cold.

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Dinning area for the resident in the floor. There are different types in the sitting, like some has three and some table for the wheel chair only.

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Dish washing machine in the dinning area.

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Dish washing machine in the dinning area.

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Small dishes are washed primarily in the dinning sink and washing machine by the food service workers.

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After cleaning the porter keeps the dishes in the racks for next use.

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Snakes carts are keeping safe for the next snack serving. Food service workers delivered it to the dinning three times a day with the snacks.

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The overall process for food ordering in the Wexford residence:

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The overall process for food ordering in the Wexford residence:

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The food service manager or the Food service supervisor review the menu for the next week to understand what they need, checked the menu and the choices, checked the inventory lists to know about the item, physically checked the storage to find out the shortage or the availability of the product, make an inventory to do ordering, select a supplier. After those mentioned steps, next step is placing an order.

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1. Who orders: In ‘The Wexford’ residence Food Service Manager place an order on Tuesday and Food Service Supervisor place order on Friday. Food service manager and Food service supervisor are responsible for ordering food products.

2. Software needed: Majority of the ordering placed in the Sysco company by using eSysco app or software. There are some other companies too for some different product like supplement and so on. The ordering placed on their app. Sometimes the ordering also placed by phone call or email. The software program helps to track what they have, predict what they need, organize their orders, and keep in touch with suppliers.

3. Food Service Manager placing the order on Tuesday and Food Service Supervisor placing the order on Friday.

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Sysco or other companies delivered their orders on Thursday and Monday. In some cases, they also do special delivery on request. Porters are responsible in that residence for receiving the products and goods. First, they check the temperature of the frozen foods, check the time how long it stayed outside the freezers, they follow the method FIFO, they also check any dent or damage. After checking the product, the porters start storing the products according to dry food, frozen food and so on.

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Types of storage are Dry storage: Refrigerated storage, Freezer storage, Non-Food storage.

Keeping storage areas nicely clean and organized. The temperature is controlled without any tolerance, keeping the food safe.

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In Wexford, porters get and store the products after receiving from the delivery company. Maintenance staff look after storage gear and the storage places. Management team ensure everyone follows the rules for storage and maintenance.

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Preparation area, Who works, how to decide

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Preparation area, Who works, how to decide

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Main Prep Areas

Cold Prep Area: This area is for washing, cutting, and getting vegetables and fruits ready.

Hot prep area: This area is for cook and prepare hot food using stoves, ovens, and grills.

Meat prep area: This is for preparing meats or meat item. It has places to cut meat and keep it cold.

Snacks and leveling food area: This area used for snacks item and leveled food.

People who work: 1. Head cook, 2. Prep-cook, 3. Dish cleaner.

How they decide what and how much to prepare: They decided by menu planning, checking stocks, production sheet and also sometime by talk to the manager and RD.

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Cooking Equipment:

1. Commercial Ovens

2. Ranges and Stovetops

3. Comby oven

4. Steamers

Preparation Equipment:

1. Food Processors

2. Mixers

3. Slicers

4. Prep- table for vegetable and meat item

5. Pasta boiler

Refrigeration and Freezing Equipment:

1. Walk-in Refrigerators/Freezers

2. Undercounter Refrigerators

Cleaning and Sanitation Equipment:

1. Commercial Dishwashers

2. Sinks and wash stations

Specialized Equipment:

1. Pasta Makers

2. Pizza warmer

3. Hot table for keeping hot food

In the Wexford, many staff members work in the kitchen, like Cooks and Prep Cooks, and Kitchen Aides

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Key Food Safety Issues/Audits:

1. Temperature Control

2. Control Cross-Contamination

3. Use Personal Hygiene

4. Maintain Equipment and Surface Sanitation

5. Follow Proper Food Handling method

6. Maintain Allergen Management

Corrective Action for Any Deficiency:

1. Immediate Response

2. Staff Training/Re-Training

3. Equipment Maintenance or Upgrade

4. Review and Update Policies

5. Documentation and Reporting

6. Follow-Up Audits

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How residents find out what's being served

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How residents find out what's being served

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Residents knows by menu board, daily announcement, sometimes by event flyers.

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Who helps with serving meals:

1. Dietitians/Nutritionists

2. Cooks

3. Dining room staff

4. Activity coordinators

5. Nursing staffs

6. PSW

Ways to communicate meals: Menu list.

1. Knowing what to serve and who gets what is by individuals meal plan, training and meal chart.

2. Portion Sizes is maintained by customized adjustment and standardized portions.

Safety concerns and management are Allergen, Cross contamination, Choking hazards, Food borne illness, and Hygiene.

Identifying Residents by the name of identity and communication with PSW and Nurses.

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How each meal, whether on a plate or tray, is served to a resident

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How each meal, whether on a plate or tray, is served to a resident

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How each meal, whether on a plate or tray, is served to a resident is, by a dietitian plans what food each resident needs to eat. This plan includes the resident's likes, dislikes, and any special diet they need for their health. Cooks in the kitchen prepare the food according to the plan. The kitchen staff puts the food on a plate or tray. They follow the dietitian's plan to get the right foods and the right amounts. If a resident needs their food cut up or blended because they have trouble eating, the kitchen staff does this before the meal is served. Before the meal leaves the kitchen, food service workers check to ensure it matches the resident's meal plan. A staff member takes the plate or tray to the resident. They make sure to bring it to the right person. If a resident needs help eating, a PSW or Nurse help them. After the resident has finished eating, the staff collects the plates or trays and cleans them.

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Who Does the Dishwashing: In the Wexford Food service workers and porters do cleaning the dishes.

Every after cooking and serving the food the dish wash become essential. In the dinning the food service worker cleans the dish temporary and the porters cleans all the dishes used for cooking and meal preparation.

The Steps of cleaning the dishes:

1. Scraping and Rinsing

2. Washing

3. Sanitizing

4. Drying

5. Storage

Rules to follow:

1. Wears gloves and washes their hands.

2. Hot water is used to make sure all the germs are killed.

3. Chemicals used for cleaning are kept safe and used the right way.

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Other area that falls with the food service is sanitation and waste management and resident’s left over.

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A virtual tour in the Wexford residence