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The vendors/suppliers are Gordon Food Services and Meditech
Ordering for produce, meals on wheels, and packaging is executed by the Food Service and Production Supervisors.
The order sheets are made up and sent to the receiving dock area.
The ordering is done on Mondays, Wednesdays and Fridays
The foods are stored immediately after receiving a delivery.
We make sure everything is properly labelled and check the use by and best before dates.

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Implementing food Safety Procedures, the Flow of Food at Bridgepoint is as follows-
1. Purchasing/ Ordering
2. Receiving
3. Dry storage
4. Frozen storage
5. Cold storage
6. Preparing
7. Production (cooking)
8. Cold and hot holding prepared food
9. Belt line assembly
10. Tray assembly & Serving to the patients' rooms

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Different dry storage supplies such as canned, flours, cereal, juice packets, jelly, powders, nut butters, pudding mix, crackers, sauces, dressing packets, dry pasta, rice, cookies, tea, coffees, alternatives, and many more are stored in the dry storage area
Each packaging is checked before storing all dry supplies.
Any damaged packaging observed is rejected and returned to the supplier.
The stock is rotated using first-in, first-out principles.
The stock is checked for Use-by dates
The FSWs are responsible for receiving and checking

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Regularly checked for freezer temperatures.
Audits are taken daily for adequate air circulation, and right temperatures.
Any exposed packages are closed properly by the end of the day.

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All kinds of meat, whole cuts and processed are stored here

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Here is the inventory taken by me for the meat fridge under the supervision of the Production supervisor

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All sorts of breads such as white, brown, multigrain, dinner rolls, fruit breads, gluten free breads are stored in the milk-bread fridge

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All kinds of milk- including whole, 1% 2 % , non fat, lactose free, vegan (Soy) , chocolate and vanilla flavored milks are stored in this part of of the fridge

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Soon as we leave the cold storage area, Breakfast prep station comes up.
In the morning, breakfasts such as cold cereals, sandwiches and oatmeal are prepared in this section.
It is followed by Dessert prep station where all the desserts such as fruit cups, puddings, sweets and ice creams are portioned and assembled for the trays.
The  breakfast are prepared by the junior chef.
The desserts are assembled by the FSWs.

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Following the Breakfast and dessert prep stations comes the Cooking area where most of the meals are prepared from scratch. It has two ovens and one stove, 4 deep frying equipment, one laminated combi oven, commercial mixer, one meal slicer, worktables and 2 electric steam jacketed kettles.
The Senior chefs are in charge of the cooking.

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Following the Production area, is the Nourishment and snack holding fridge for the beltline. All the required (AM,PM, HS) nourishments are prepared and packed the day before and are put in this fridge. Thus by making the meal assembly well-heeled.

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The Beltline meal assembly has a conveyor belt which provides efficient tray preparation, maximizes the productivity, very easy to clean and maintain.
At the start of the belt line, there is the soups, congee, sauces, gravy sections which are hot held for the individual trays.
As the beltline progresses, we see three 2 cold holding fridges for desserts and salads.
The entrée station is in the middle of the beltline.
At the end there is final assembly of the trays and beverage station. (Tea, coffee, hot water)
The FSWs and helpers are in-charge of the assembly.
The diet technician observes the assembly making sure the tray has everything that has been checked on the menu by the respective patient.

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At the end of the belt line, all the trays are covered by an insulated cover and are kept on large carts to be sent to the patients' rooms that are on the upper units of the building.
There are separate elevators just for the staff to utilize for meal deliveries which is a very efficient method.

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The plates, trays, carts, utensils post meal time are brought from the opposite side of the kitchen (Second entrance) and are sent directly to the pot washing area.

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A small commercial dishwasher is situated after the three sink area and the temperatures are always recorded during each use.
This is utilized for metal pans, pots, and utensils that require high heat to be cleaned.

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Clean dishes are placed in these racks to be utilized for the upcoming meal time.

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The larger utensils, trays and composting materials are sent to a larger dishwasher that is situated to the right of the smaller one.
Here, the trays and plates are first cleared of any soiled, leftover meals and are thrown in the compost bin situated at the end of the dishwasher.
The cleared plates are kept on the conveyor belt manually which goes inside the machine and comes out from the receiving end clean and sanitized.
The temperatures of the machine should be recorded at all times. (AM, Lunch, PM).

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The cleaning supplies storage rooms are situated at the end of the dishwashing room.
The doors are closed at all times.
All the PPE that the staff are supposed to be wearing are also stored in one of the rooms.
The staff are to be wearing the PPE such as gloves, goggles and masks before handling the supplies.