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Gorden Food Service & Meditech is the platform used for orders & delivery. Delivery are received 3 times a week: Monday, Wednesday & Thursday. Mix of products comes on all 3 days rather than a particular each time.

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The storage area is divided into 5 areas:

Freezer

Fridge for Eggs, Meat, Cheese & Margarine

Fridge for Vegetables & Fruits

Fridge for Milk & Bread

Dry Goods

The receiving team brings the cart to the respective areas but then the cook place them in the correct sections from there. Food Service Assistant takes care of the maintenance and cleaning of the storage areas.

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The cooks prepare the food in this area with different stations assigned for different parts of the meal. The tallies for the previous cycles are attached to the wall where they can see how much to use with the recipes.

They prep everything the day before for intensive recipes and they thaw the meat 3 days before to ensure it is properly ready to be cooked.

The cooking is done from scratch in-house which makes the area used more frequently. Major equipments used are combi-oven, steam jacketed kettles, mixer, steamer, and stove.

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After the food is prepared, the cooks bring it on the beltline where the trays are prepared.

Before the start of the beltline, the temperatures are taken and the food consistency is checked by the supervisors. Modified textures and diet trays need to be personally checked by the supervisors.

There are many positions such as loader, runner, checker, entree, dessert, condiments, toasts, milk assigned which helps fill the trays. The tray ticket indicates the patient names, room, choice of meal, serving size and number of portions.

The elevator porter then takes the tray carts upstairs on the patient floors where they receive their trays.

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The utensils are washed & sanitized here in the dish machine after the trays are brought back from the patients.

The dishmachine shifts start at 9:30, 1:30 and 6:45 every day when the supervisor does the temperature audit for the machine. Food Service Assistant are assigned various positions on the machine for different tasks in the incoming trays.

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Ordering at Hennick Bridgepoint Hospital 

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Ordering at Hennick Bridgepoint Hospital 

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The hospital has 450+ beds which requires an intensive process of ordering. Our hospital has 28 day menu cycle which is compliant with IDDSI Standards. We have one production supervisor who orders everything except milk, bread, yogurt, ice cream & chemicals. The other 3 supervisors take care of the items stated above. Ordering happens on the basis of last 4 weeks tallies. The order comes in and the following steps takes place.

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The other areas which are involved in the food service department are: Nourishments area, food ware & cutlery storages, 3 sink compartment, pan storage, dry flours storage bins, and wash basins on every door entrance.

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A short video explaining the food flow