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The dishwashing station for each floor is at the main servery. After dinner service, the FSA assigned to the satellite servery will take care of the dishwashing, while the FSA assigned to the main server will make sure that all cleaned dishes are put away and set up the HS Nourishment Carts at the same time. They are not using the slide-in or conveyor type of dishwashing machines due to a lack of available space. FSAs will set up the three-compartment sink for the wash, rinse and sanitize before loading it to the dishwashing machine.

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The program Continyou Care is used by MHLTC. The dashboard will display the daily menu, the inhabitants' names, their diets, and other pertinent data. PSW will be using the tablets with Continyou Care installed. The PSWs will end each after-meal session and update for the following use. The second image will display the setup and table number along with the name of the resident. They will click on the table number so that the third photo displays the resident's particular diet, as well as the texture, consistency, and allergens of their food. The menu options are shown in the fourth image, and you can select one of them. The PSWs will follow their orders, and the FSA's monitor will display it on the fifth photo. The residents' order is shown in the sixth photo on the PSW's iPod, which is mounted on the wall, and the caption reads "Waiting." As soon as the PSW gives the residents the food and selects "Action," the seventh photo will display on the iPod that it has been "Delivered."

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(5.a) Mackenzie Health LTC - Service Area

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(5.a) Mackenzie Health LTC - Service Area

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Apart from the long-term care, Mackenzie Health LTC has interim units on three of its floors. Due to seclusion and other factors, residents typically eat in the dining room rather than ordering room service. The facility operates a separate meal service for each floor.

Food Service Associates gets the temperature first prior servings making sure that it is not in the danger zone. They conduct food safety checklist prior staring their shift.

There are two independent serveries on each floor, known as Main and Satellite. Compared to the satellite, Main has more residents. The institution uses the Plate Service Meal, where the PSWs use software to take the residents' orders, which are then automatically displayed on the food service associates' monitors. The PSW will thereafter provide services to the residents one at a time.

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(4) Mackenzie Health LTC - Prepping and Cooking Area

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(4) Mackenzie Health LTC - Prepping and Cooking Area

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Two cooks work each day at Mackenzie Health LTC. One will arrive at 6:00 in the morning to prepare breakfast and lunch, and the second will arrive at 9:30 to prepare for the following day and cook dinner. The facility has 174 residents but in the production sheets, cooks only prepare for 164 residents.

The Mackenzie Health Hospital Food Service and the MHLTC share a common kitchen. MHLTCs main kitchen is located adjacent to the cold storage. Preparation Area is towards the end of the cooking area because it is a small space. Stainless steel sinks with two compartments and a prep table are included.

The MHLTC's kitchen is located on the front part, next to the main entrance. It comes equipped with a blast chiller, a mixer, soup-steam kettles, stove top, and food processors used primarily for minced and pureed textured food products. However, the steamer, double convection oven, and combi oven were shared by the MHLTC cooks and hospital cooks.

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(3.b) Mackenzie Health LTC - Storage Area

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(3.b) Mackenzie Health LTC - Storage Area

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The food service dry storage of Mackenzie Health Hospital is shared with Mackenzie Health Long-Term Care. The MHLTC only used one/third of the available space.

Dry storage must maintain a temperature between 10°C and 21°C to guarantee that the shelf life of the dry products is extended as much as possible.

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(3.a) Mackenzie Health LTC - Storage Area

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(3.a) Mackenzie Health LTC - Storage Area

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Within the facility, there are three walk-in cold storages. One is a combination walk-in refrigerator (1115H) and freezer (1115H1) while the other is a walk-in refrigerator (1115B). The bread is kept in this walk-in refrigerator (1115B), which is used to hold cold prepared foods. The "Cold Holding Cart" is also stored there each evening for use the following morning.

Maintaining a refrigerator temperature between 0 and 4 degrees Celsius and a freezer temperature of at least -18 Celsius is required.

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(2) Mackenzie Health LTC - Receiving Area

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(2) Mackenzie Health LTC - Receiving Area

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The ordering for MHLTC takes place every Tuesday and Thursday. Under the direction of their nutrition manager, their storekeeper staff carries out this task. Before placing an order in the afternoon, the storekeeper will do an inventory in the morning. MHTLC places orders for their products with Gordon Food Service and Sysco Source.

Deliveries are scheduled every Tuesday and Thursday for frozen and dry goods. While every Monday and Friday for milk with Natrel as the primary supplier, and lastly, every Tuesday for breads from Dempster's.

Every Tuesday and Thursday, when he is on duty, the storekeeper oversees keeping all deliveries away. All other deliveries made between Monday and Friday are handled by the cook for that day.

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Week 4_Virtual Site Tour_FLow of FOod_Julie Vannie Palaca

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(1) Mackenzie Health LTC Kitchen Floor Plan

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(1) Mackenzie Health LTC Kitchen Floor Plan

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Week 4_Virtual Site Tour_FLow of FOod_Julie Vannie Palaca