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The Nutrition Manager is responsible for overseeing the procurement of groceries, utilizing Sysco for general grocery items and FreshStartsFood for vegetables, with orders being placed on Wednesdays and Fridays to ensure a continuous supply of fresh ingredients.

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Deliveries occur on Tuesday and Thursday from Sysco and FreshStart Food, employees of these suppliers drop the order inside the receiving area, and our staff who are scheduled for the delivery shift are responsible for putting the inventory in the storage area.

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Assigned kitchen staff oversee dry, refrigerated, and freezer storages, handling non-perishable items, perishable products, and frozen goods accordingly. Tasks include conducting daily checks of temperatures, ensuring cleanliness, and applying the FIFO method for inventory control.

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The main prep areas include the cold prep, hot prep, and baking prep areas, with chefs, cooks, and prep cooks using tablets and station monitors to clearly view recipes, quantities

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The major production equipment in the kitchen is food processor. Staff involved in cooking are cooks, prep cooks, and dietary aides and they use tablets and monitors having software " One Touch MealSuite" to determine production sheet and method of preparation.

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In a servery or belt-line system with four floors, each equipped with hot box food warmers that also have built-in coolers for three different floors and steam tables on each floor, key food safety audits like sanitation and dining audits are conducted monthly, with corrective actions taken for any deficiencies; patients and residents are informed of what is being served through weekly and daily menus posted every day, with staff including servers and dietary aides involved in meal service.

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Staff use the One Touch MealSuite app, which provides detailed information on each resident's diet texture, fluid consistency, allergies, preferences, and supplements, linked to the daily menu, and servers with a nourishment cart refer to MealSuite on an iPad at each table to verify resident details and serve meals accordingly, considering allergens, serving size and personalized menu.

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Dishwashing involves staff such as dishwashers, dietary aide who operate in a dishwashing area, after meals, using commercial dishwashers and sinks to clean, wash and sanitize, and store dishes, utensils, and cooking equipment. The process includes washing with hot water and detergent, scraping, rinsing, then sanitizing and drying.
Areas within the food service department not part of the Front of House (FOF) include inventory management.