2. Software needed: Majority of the ordering placed in the Sysco company by using eSysco app or software. There are some other companies too for some different product like supplement and so on. The ordering placed on their app. Sometimes the ordering also placed by phone call or email. The software program helps to track what they have, predict what they need, organize their orders, and keep in touch with suppliers.

3. Food Service Manager placing the order on Tuesday and Food Service Supervisor placing the order on Friday.

Keeping storage areas nicely clean and organized. The temperature is controlled without any tolerance, keeping the food safe.

Cold Prep Area: This area is for washing, cutting, and getting vegetables and fruits ready.

 Hot prep area: This area is for cook and prepare hot food using stoves, ovens, and grills.

Meat prep area: This is for preparing meats or meat item. It has places to cut meat and keep it cold.

 Snacks and leveling food area: This area used for snacks item and leveled food.

People who work: 1. Head cook, 2. Prep-cook, 3. Dish cleaner.

How they decide what and how much to prepare: They decided by menu planning, checking stocks, production sheet and also sometime by talk to the manager and RD.

1. Commercial Ovens

2. Ranges and Stovetops

3. Comby oven

4. Steamers

Preparation Equipment:

1. Food Processors

2. Mixers

3. Slicers

4. Prep- table for vegetable and meat item

5. Pasta boiler

Refrigeration and Freezing Equipment:

1. Walk-in Refrigerators/Freezers

2. Undercounter Refrigerators

Cleaning and Sanitation Equipment:

1. Commercial Dishwashers

2. Sinks and wash stations

 Specialized Equipment:

1. Pasta Makers

2. Pizza warmer

3. Hot table for keeping hot food

In the Wexford, many staff members work in the kitchen, like Cooks and Prep Cooks, and Kitchen Aides

1. Temperature Control

2. Control Cross-Contamination

3. Use Personal Hygiene

4. Maintain Equipment and Surface Sanitation

5. Follow Proper Food Handling method

6. Maintain Allergen Management

Corrective Action for Any Deficiency:

1. Immediate Response

2. Staff Training/Re-Training

3. Equipment Maintenance or Upgrade

4. Review and Update Policies

5. Documentation and Reporting

6. Follow-Up Audits

1. Dietitians/Nutritionists

2. Cooks

3. Dining room staff

4. Activity coordinators

5. Nursing staffs

6. PSW

 Ways to communicate meals: Menu list.

1. Knowing what to serve and who gets what is by individuals meal plan, training and meal chart.

2. Portion Sizes is maintained by customized adjustment and standardized portions.

Safety concerns and management are Allergen, Cross contamination, Choking hazards, Food borne illness, and Hygiene.

Identifying Residents by the name of identity and communication with PSW and Nurses.

Every after cooking and serving the food the dish wash become essential. In the dinning the food service worker cleans the dish temporary and the porters cleans all the dishes used for cooking and meal preparation.

The Steps of cleaning the dishes:

1. Scraping and Rinsing

2. Washing

3. Sanitizing

4. Drying

5. Storage

Rules to follow:

1. Wears gloves and washes their hands.

2. Hot water is used to make sure all the germs are killed.

3. Chemicals used for cleaning are kept safe and used the right way.