# data[].attributes.body
One of 7 Oak's Store Room, where Kirusha, our diligent store porter, is doing the inventory and ordering. She checks the supplies for the upcoming meals, delivers the needs of the FSWs and Cooks, and writes the activities taken for record.

The general process of ordering are picking inventory, order placement, and sorting (from collecting a specified quantity of items from inventory to satisfy resident's needs, ordering to an order management system - Gordon Food Service, to separating items according to their destination - freezer, cooler, or store room).

Who are responsible?
1. Nutrition Manager
2. Store Porter

Software required
Gordon Food Service Ordering System

Ordering Days
Tuesdays, Thursdays, and Fridays

# data[].attributes.body
The Hallway where delivery boxes enters and some items sorted. On our left are the freezer and the cooler, while on our right are the office and the store room.

# data[].attributes.body
These rooms are two of our store rooms where general supplies such as dry ingredients, kitchen and dining materials are stored.

Delivery Days:
Mondays, Wednesdays, and Fridays

Receiving Procedure:
- only accept shipments from approved sources
- reject if there is evidence of pests
- ensure that chemicals have been stored separately
- check temperatures
- do not accept food that is spoiled, damaged or past its 'best before' date
- reject products with broken boxes, torn bags, or strange odours.

Staff responsible for putting delivery away:
- Home's Store Porter

# data[].attributes.body
A picture captured during one of the delivery days. When putting away a delivery, potentially hazardous foods requiring refrigeration are stored first.

# data[].attributes.body
Types of storage:
1. Dry storage - items here don't require climate controlled environment. They have a long time span of usability AKA long shelf life.
2. Refrigerated storage - foods that require a cool temperature.
3. Frozen storage - foods that require freezing.

Foods stored in the Fridge/Cooler & Freezer require a certain temperature to maintain their quality, freshness and nutritional value.

# data[].attributes.body
This is the main kitchen, where cooks prepare hot foods such as main dishes and soups.

# data[].attributes.body
The Main Prep areas:
1. Hot/Protein area - where cooks prepare hot foods such as main dishes and soups.
2. Vegetable area - where cooks/fsws prepare vegetables and salads
3. Desserts, Snacks & Nourishments area - where fsws prepare sweet recipes, snacks and sandwiches.

Staff involve:
1. Chefs/Cooks
2. Food Service Workers
3. Potwash Staff

The staff involve refers to the menu, recipe, and production binders to know what and how much to prepare for the day, and for the week.

# data[].attributes.body
Rasika, the home's cook, is measuring the litres of soup. I noticed that this giant is the most used equipment in the area. Steamers, convection ovens, tilt pan are often used, too. For food modificaiton, robot coupe (big and small) is frequently used.

# data[].attributes.body
Staff involve in the cooking:
1. AM Cook
2. PM Cook
3. They are sometimes assisted by other FSW, who is mainly assign in vegetable are.

They refere to the menu, recipe and production binders to know what and how much to cook for that day. They can also have an overview of the week and the whole 3 week kitchen production.

# data[].attributes.body
One of our cooks preparing breakfast porridge.

# data[].attributes.body
One of the kitchen areas.

# data[].attributes.body
Desserts, snacks, sandwiches and nourishment area.

# data[].attributes.body
A steamer where frozen vegetables are thawed.

# data[].attributes.body
At first sight, I could not believe that this is a pureed lasagna.

Residents know what is being served by showing them the menu card.

PSWs, FSWs, and Nursing staff are involved in the meal service. They are the ones who are closely involved with the residents during meal times.

# data[].attributes.body
Poached Eggs

I was not able to take a picture of the meal service, but I was able to gather information. Breakfast is at 8 am, Lunch is at 12pm and Dinner is at 5pm. Meals are delivered at each floor (5th - 1st) before meal time. Dining utensils and fluids are arrange, fsws portion the food, and fsws/psws deliver the food to residents. When the residents are done eating, fsws clean the tables.

Key food safety issues/audits:
- changes in food production and supply.
- changes in food temperature.
- changes in resident preferences and habits.

Corrective action:
- communication with the Nutrition and Food Service Management Team
- proper maintenance of food temperature - planning and timing of food service.
- communicate and update with the residents.

# data[].attributes.body
FSW, PSW/Nursing staff are involve in the service. They know what to serve by looking at communication book, menu and tray cards (which they can see their resident's specific diet order).

Guides or information on portion sizes can be found in the production binders.

Safety Concerns:
- prevent cross-contamination
- employee training
- flow of people, materials and waste.
- monitor and record

Process for each meal:
1. set-up tables and chairs in the dining area and tray service.
2. clean and sanitize tables and chairs, and trays.
3. set-up cutleries accordingly (diet order).
4. set-up fluids.
5. offer coffee/tea.
6. serve main meal (eg. a la carte).
7. serve dessert.

# data[].attributes.body
A special menu for the holiday (Holy Week)

# data[].attributes.body
Photo: This machine is similar with 7 oak's dishwashing area. every floor (1st - 5th) has it. https://www.easicook.co.uk/pass_through_hood_dishwashers.htm.

In the dishwashing area, fsws and potwashers are involve.
Basic process are:
1. Prep - where you scrape off food.
2. Fill - where comaprtments are filled with clean, hot water (2 with chemicals for cleaning and sanitizing, and the other is for rinsing).
3. Wash - scrub them under the water.
4. Rinse - wash off all suds and residue.

# data[].attributes.body
This is the kind of dishwashing equipment used in the main kitchen.

Photo from: https://www.webstaurantstore.com/article/620/three-compartment-sink-rules.html

# data[].attributes.body
In the office - planning, organizing and management are done. I believe it is an essential part of the food's flow. Priorities are establish systematically, differentiating urgent, important and unimportant tasks.

It's been an interesting, challenging experience and I will be continuing to learn, absorb and have fun.