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Virtual site tour explanation

Time: 5 mins

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This process involves checking inventory, noting down stock, checking menu and noting down items required and submitting order requisition form, and finally going into Sysco and choosing the items according to the requisition form and placing order

The person responsible for ordering is the nutrition manager and the software that is used to order is Sysco.

The manger puts in an order every Friday, Tuesday and Thursday before 4:30 pm. The main supplier for the items is Sysco

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The stock comes in every Monday, Wednesday and Friday

Receiving Procedure involves checking invoice against delivery, inspect for quality and quantity, arrange al the items according to their storage area, for example dry foods in the dry storage

The staff Responsible for receiving and arranging the delivered stock is the store person

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Types of Storage: Dry storage, freezer, fridge, thawing fridge, chest fridges, cooling storage (indicated in order of picture)

Maintaining Storage Areas: FIFO (First In, First Out) method, temperature monitoring, separating raw food from cooked food, storing food 10 cm above from ground, separating different meats and vegetables

Staff responsible: Store persons, cooks

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Prep Areas: Kitchen stations: Early, middle and late cook, nourishment, meat prep, meat thawing area

Staff Involved: Early, middle and late cooks, nourishment person

Prep info: Recipes, productions sheets, menu

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Major production equipment used: Commercial ovens, stove tops, steamers, soup kettle, blender

The staff involved are cooks and they get the information to cook from production sheets, standardized recipes and menus

Serveries are located in each floor separate, separate kitchen for each floor, food carts are used to distribute prepared meals to the floors, and the FSWs are responsible for making the plate for the residents. The PSW's are responsible for serving the food to the residents. All the staffs follow HACCP guidelines

Residents know what is being served to them by the menus posted and through resident council meetings that happens every month where the residents get an opportunity to choose what they want to have for a day. The staffs involved in meal service are the FSWs, PSWs and RPN

Staff follow menu and individual dietary preferences of each resident while serving them food

Resident's food preference sheet and diet sheet is posted in each floor and the staff has access to it

Portioning tools like scoops are used to portion out meals

Information about safety concerns is also obtained from diet sheet

Food is plated in such a way that it is appetizing and not mixed up

Meals are given according to their preferences and all the residents are seated in the dining area and they have a reserved spot

If some resident wants tray service to their rooms, that is also facilitated

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Staff involved in dishwashing are porters. The FSW staff bring the dirty dishes from their floors to the kitchen. The porters first scrape off the food, rinse it and then scrub it with dishwashing liquid and later sanitize the dishes

For dishes that can be run through the dishwashing machine, they food is first scraped off and then rinsed a little with water and then send through the machine.