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The Production Manager conducts ordering of the required dietary requirements to ensure adequate supply of the food items along with other essential items like supplements. The requisition list and receiving is handled by the store person who is also responsible for maintaining FIFO.

For the facility, SYSCO is the main supplier where:

Ordering is done in Monday, Wednesday and Friday.

And the delivery is in Tuesday, Thursday and Monday.

The Store Person is the one who is responsible to handle ordering list to the Production Manager, receiving and storing as per FIFO

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After the delivery of the items, the store person stores to its designated place and maintains FIFO ( First IN, First Out ) rule.

Types of Storage:

Produce Fridge

Dairy Fridge

Walk in Freezer

Dry Storage

Requisition Sheet Form - filled up by every staff taken for the food preparation from the storage areas.

Temperature log-in-sheet - was monitored by the early cook and the store person himself/herself to ensure proper storage of food items.

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The main part in the kitchen is prepping and cooking.

There are 3 shifts of the cooks in the day: Early Cook, Mid Cook and Late Cook.

Early Cook- responsible for the breakfast and lunch for the day and prep the lunch for the following day.

Mid Cook - responsible for the preparation of soup, meals for the ADP ( Adult Day Program), prep for dinner for the following day.

Late Cook - responsible for the preparation of dinner for the day.

The store person does the minced and pureed desserts for the following day.

Kitchen Production Report - tells the cooks the total quantity to prepare and also the quantity each floor needs for the day.

Oven, Kettle - major equipment used for the production.

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The Nourishment shift (full-time) - responsible for the preparation of all the nourishments for the day along with AM and PM snacks.

This is based on the nutritional needs of the residents as signed by the Dietician (major) or Clinical Managers; the labelling is printed by the Production Manager according to the referrals received and the responsible staff prepares the items according to the labels ( portion size, type of supplement, snacks) with the names of the residents.

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The hot holding devices are made ready with the meal, and the cold items for the day are placed only at the time of transferring the equipment to the floors.

The Nourishment and the porters are responsible to transfer the equipment to each floors and they are brought back by the FSWs working in the respective floors.

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When the meal is delivered to each floors, the FSWs will transfer to the steam table ( Hot meals) and freeze (Cold meals) until the time of serving. The temperature audit is done before the time of serving; meal service audit and tray service audit is done by the Managers as assigned by the Administrative bodies.

The table settings are done by the FSWs whereas the servings are done by the PSWs and the registered staffs in the home. The residents are shown the picture of the meal being distributed which is performed by the registered staffs in each floors; the residents choose their choices. FSWs and the registered staffs and PSWs are involved in the meal service.

The PSWs and the registered staffs communicate with the FSWs for the resident choices; then FSWs performs accordingly with the directions in the production sheet and diet Kardex.

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The Home has Behavioral Support Unit where the residents are receiving tray services; since there is no servery in the unit.

The other tray services are done according to the list given by the registered staffs to the FSWs; some residents are given tray service depending on their moods.

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The porters are responsible for the dishwashing and sanitation of the equipment. The pots from the floors and the kitchen equipment are cleaned by them along with the carts from each floors- 3 shifts in the day .

Since, the dish-machine has broken recently so the home has been hand washing all the dishes/equipment. Temperature log was seen to be maintained when it was in operation. However, the concentration has been maintained for the sanitation.

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Dishmachine-not in use