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The facility manager oversees the procurement of supplies for 224 residents using the myorders platform. This platform includes products from two approved suppliers, Sysco and Bamford, with items exclusively from Compass-approved brands. The manager manually adjusts quantities and adds items on the platform to create a shopping list. The saved shopping cart list is revisited and edited every four weeks when the menu cycle resets to week 1. Orders are typically placed on Mondays and Thursdays. Monday orders include products for Wednesday, Thursday, and Friday menus, as well as daily use items like condiments and tea/coffee. Thursday orders cover products needed for Saturday through Tuesday.

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Deliveries are delivered to the location on Tuesdays at  11 a.m. and Fridays at 1 p.m. Among other duties, a designated staff member puts away the inventory, arranges frozen goods in the freezer, and places dry goods in the dry storage during this process. The staff member has to make sure that the supplier's invoice is present before moving forward and double-check all of the delivered goods. The management must be notified right away if any item is lost or damaged, and a record must be made for future credit. The crew member then dates and signs a form for future documentation.

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At our facility, we generally have a dry storage area and a walk-in fridge and walk-in freezer. In the dry storage area, items which are non-perishable such as pasta, grains, canned goods & other pantry staples are stored. In the walk-in refrigerator, perishable foods like vegetables & fruits, cheese, dairy products, juices, yogurts etcetera are kept. In the walk-in freezer, all frozen items are kept. In these storage areas, every item is labelled and has an expiry code date on it. The maintanence of these areas is done daily by the cleaning staff which involves, sweeping and mopping the floors, removing any ice build-ups, discarding extra cardboard boxes and more.

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There are 2 prep stations available for the staff for prepping meals throughout the day and pre-prep for the upcoming day as well. A production sheet is available to all cooks and the prep cook at all times. It is a compilation of all 4 weeks. But it should be changed daily and correctly according to week and day by the cook. This sheet has all types of items including their quantities required on it. There is one prep cook at our site who is responsible for basic preparation of the meals for the cooks for example, washing, peeling, chopping items for the 3 meals. The prep cook thoroughly reads this sheet and assists the cooks with it. On the same station, later on, assembling & garnishing the items of one course for each floor serveries is done by them.

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A food processor or robot coupe, a rational oven, a food warmer, a steamer, a soup kettle, a stove plus oven, a mixer and an exhaust hood are among the kitchen essentials needed for food preparation. The residents' meals are prepared by two full-time cooks. The cooks have access to full details about the daily menu options through a product sheet binder that is kept in a kitchen area. Weekly meal recipes are arranged alphabetically in two different binders, one for lunch and one for dinner. These binders help the cooks know portion sizes, necessary equipment, supplies, and other important information for preparing meals.

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There are two serveries on all 3 floors except 1. The dietary aides are responsible for bringing the food from the food warmer to their hot table stations on each floor assigned and set it up before taking temperature readings. Some food safety issues like handwashing before serving, using different scoops for different items, checking temperature are involved. A dining audit is conducted to ensure the DAs follow these procedures. To ensure correct scoops are used, a therapeutic binder with the menu choices and scoops number is given. During serving time, a flipcardex sheet which has full diet order and allergies for each resident is used by the DA and the PSW is used. The PSW calls out the name of the resident and asks for their menu item preference and the DA then serves the food accordingly. It could be a safety concern if wrong texture food is given to residents. For the residents, menus are posted outside dining rooms and sample plates are shown at each table before meals.

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There is one scheduled pot washer daily and the DAs collect the dishes from their assigned floors and bring them to the dish wash machine. The machine is high temp meaning the final rinse cycle temperature has to be 180 degree F or more. The DA is supposed to note the temp and start cleaning after. Usually two persons stay on the clean side, organise dishes on carts and the two persons on front side, spray off water or stack dishes. Pots person uses the 3-compartment sink with the quat solution sanitizer and at the end of each shift, also clean the black mats.

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Nourishment giving is one such area that is the responsibility of the dietary aides. Every resident is to receive snacks before breakfast, lunch and dinner. These snack carts are set up for all 4 floors at the site and each servery on the floors. They include things like napkins, straws, enough cups/glasses, juices, fruits, special nourishment (carnation, prunes) and much more. Another area that I would like to discuss is the special storage area for supplies like gluten free products, extra stock for utensils and plastics.