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We have various storage areas: salad fridges, freezers, milk fridge, dry storage room, beverage fridges, rooms for disposable utensils, a chemical storage area, catering room, wine storage, and waste disposal zones.

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flow of food in our catering service. This includes everything from ordering and receiving to storing, prepping, cooking, serving, dishwashing, and managing food waste. Each step is carefully coordinated to ensure high-quality, safe, and efficient service for our residents.

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Dishwashing staff typically work from 11:30 AM to 7:30 PM. They are dietary aide. Normally, Dishwashing is one of the most physically demanding tasks for them. To prevent fatigue and minimise the risk of chronic issues such as joint or shoulder pain, managers implement a rotational schedule. This ensures that no staff member is assigned to dishwashing for an extended period, promoting overall well-being and reducing the likelihood of work-related injuries.

The Process of dishwashing:

1.      Dietary aides first scrape uneaten food into green bins designated for food waste.

2.      Dirty plates, utensils, and serving equipment are rinsed under running water in the sink.

3.      The items are then loaded into the dishwasher with detergent for cleaning.

4.      Once cleaned, items are dried and returned to their appropriate storage areas.

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The temperature of the freezer should always keep around between -18°C and -29°C. There is Temperature checking paper on the door, the assigned staff should check every AM PM shift to make sure the ventilation and cooler work properly. Freezer stores kinds of meats, seafoods, ice-cream, cakes, etc.

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Dry store stores most of the products are sealed, like jam, sauces, cans, powder, rice etc. Once the products is opened, we should put back to the fridge. we should keep the dry store dry, and items should 6 inches off the floor.

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The service is a crucial in the catering processes where prepared meals in appropriated portioned, plated, and served to clients. Dietary aides should ensure meals are delivered based on client preferences and dietary needs like regular, puree, minced meat etc. To maximize the service workflow efficiency, with hot foods, cold foods, clean and catering table, clients table setting, and food delivery in a logical sequence.

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We rely on major production equipment like ovens, stoves, and mixers. Cooks use production sheets and daily orders to determine the exact quantities of regular, minced, and pureed dishes as needed. Their experience, combined with monthly ordering data, ensures efficient and accurate cooking to meet daily requirements. They also have standard recipes for each dish which keeping in the file in the kitchen. They also participate in discussing menu creation. These help them to know what they need to cook and how to cook for their clients.

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In the milk fridge, temperature should keep between 1°C and 4°C. Temperature checking paper should be checked and signed every shift. It stores juice, milk, yogurts, cheeses etc.

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The prep areas are located centrally in the kitchen and include specialized zones for salads, hot dishes, and main dishes. Salad prep is done next to the salad fridge and dry storage, with easy access to the ice machine for keeping dishes cool during transport. Hot dish prep occurs near the freezer and milk fridge for efficient handling of meat and eggs. The menu, displayed on the kitchen board, guides cooks on what to prepare. and for how much to prepare. Past statistics of the meals and experience of the cooks also help ensure accurate preparation.

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Deliveries arrive on Thursday and Monday mornings, typically around 10 a.m. (If there are any products have to return or missing, lead cook and the manager have time to reorder their products on the same day). The delivery personnel assist in placing products in their assigned storage areas. For example: putting the vegetables into the salad fridge. The lead cook or assigned staff check each delivery—inspecting for freshness, expiration dates, broken packaging, and verifying quantities against invoices.

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They use the "First In, First Out" (FIFO) technique, labelled well with delivery dates for proper sequencing. The lead cook and manager oversee inventory quality, but all staff—cooks, dietary aides, and housekeepers—contribute to maintaining cleanliness and stock levels. Temperatures are checked and recorded during every shift to ensure compliance with safety standards. Storage rules like keeping items six inches off the floor, closing doors securely, and reporting issues like leaks, spoiled food, or ventilation malfunctions are strictly followed.

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In our facility, the lead cook and manager are responsible for placing food orders using the "Complete Purchasing Service Inc." software. Orders are submitted every Wednesday and Friday before 3pm, with deliveries scheduled for Thursday and Monday. We source our supplies from different vendors, including Sysco, Bamford, and Canada Bread to ensuring quality and consistency in our products. Before ordering, lead cook should check all the quantity of inventory which need to be order as well as the following 4 days menus, or any special items that have to replace. Lead cook make the order on the software system, and the manager will check and approved the order. The manager will try to balance the budgets with the menu, check any recall or limited items she has to find substitutions.

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Beverage fridge and fridge for milk and opened sauces. 

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6. serving and catering with food safety

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Before serving dishes to customers, dietary aides must ensure the following:

1. Accuracy and Food Texture: Verify that the correct portions and textures (e.g., puréed, minced, or regular) are prepared according to the client’s dietary preferences.

2. Proper Food Storage: Ensure hot foods are kept in the steamer and cold foods are placed on ice to maintain appropriate temperatures.

3. Temperature Checks: Measure and record the temperature of the food to ensure it meets safety standards before serving.

4. Plating: Present food neatly and in a visually appealing manner.

5. Delivery: Serve the dishes promptly and accurately according to each client’s specific dietary needs.

These steps are essential to maintain food safety, ensure client satisfaction, and deliver high-quality service during meal preparation and catering.

obligations and guideline of catering in food safety:

Food safety issues before serving

1.    Keep Personal Hygiene: Staff must wear gloves, hairnets, and clean uniforms and frequently wash hands to maintain food safety.

2.      First of all Check the Temperature and record: Ensuring hot foods remain above 60°C and cold foods stay below 4°C to prevent bacterial growth. However, for resident satisfactory, dietary aides should make sure the hot food is hot enough, the temperature of hot foods are better to keep above 80°C.

3.      Prevent cross-Contamination: Avoiding the mixing of allergens like ONE dish ONE tongs/ never use the same tongs to service different kinds of foods.

4.      Food Quality: Checking that food is fresh, visually appealing, and served within appropriate timeframes like soup first then main dishes and then coffee and dessert. Residents receive diets and textures as needed.

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6. serving and catering (corrective plan)

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Corrective actions we should take for any deficiencies, we regular audit the staff for catering:

For Temperature Issues: If food is found at an unsafe temperature, it must be reheated, chilled, or discarded immediately, depending on the situation. Equipment such as hot holding units or refrigeration must be checked and make sure they are work properly.
For Prevent Cross-Contamination: Replace contaminated utensils or serving equipment immediately and retrain staff on proper handling practices.

Remind staff of hygiene protocols, make sure they have read and signed of the protocol, provide additional training if needed or arrange a personal discussion with them individually. For the Equipment: we should report and address those broken equipment, ensuring backup one during repairs, and annually maintenance is required.

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6. serving and catering (How Residents Know What is Being Served)

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A weekly menu is posted in the catering area and on bulletin boards in common spaces. At the start of each week, a printed version is delivered to each resident’s room, allowing them to know what will be served.
During meal service, all staff wear name tags, making it easy for residents to identify who is serving them. Additionally, there is a pre-determined number of staff assigned to serve meals based on a dining room table plan. For example, Dietary aide 1serves table 1-6 and dietary 3 serves table 11-15 at lunch.

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6. serving and catering (How Staff Know What to Serve)

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They know through protocols, policy and guideline, their schedules, and sufficient trainings, weekly menu, Diet reference list:

Protocols and Duty Guidelines: Each position in the kitchen has a detailed protocol and routine duty guideline posted near their workstation

Schedules: A monthly schedule with assigned daily positions is displayed on the kitchen notice board. For example, staff assigned to AL4 will serve the 4th-floor catering residents and can follow the routine duty protocol specific to their role.

Training: Before working independently, staff complete a three-day training program for each position. In the training, they learned how to check the dietary preference list and production sheet, take order, and the standard of serving.

We have Production Sheets and Diet Preference Lists: These documents, posted on each floor, outline each residents portion sizes, food textures, and residents’ diet preference, including allergies and any food alertness. Staff also take meal orders directly from residents before serving to accommodate individual choices.

Weekly menu:

Weekly menu which is put on the kitchen broad, staff know what the dishes they need to serve to their clients. They also ask the clients before each meal to know which choice they want.

Huddles before each meal
All catering staff will meet at the kitchen with cooks in the working table, cooks will tell them about today menus in regular, puree and what special in the menus. Cooks will also show them plate appeal.