• Delivery Schedule

  • Deliveries are made daily except Saturdays

    • Monday to Friday: 4:30 - 5:00 AM

    • Sunday: 6:00 AM

• Receiving Process

  • Ingredient Control Center (ICC) is responsible for receiving and putting away inventory. On Mondays, Wednesdays, and Fridays, when there is a heavier volume of deliveries, three ICC members are assigned. On other days, two people handle the receiving tasks, while one person also stocks items and prepares carts for lunch and dinner production.

  • The person cross-references the delivery with the Purchase Order (PO) and invoices to ensure that items, quantities, and qualities match what was ordered.

• Handling Discrepancies

  • If any items are missing, damaged or incorrect, the receiving person reports the issue to the supervisor.

  • The supplier will prepare to return the wrong items on the next delivery or provide a credit memo.

• Inventory Management Method

  • FIFO (First In First Out) to manage inventory and to ensure that older stock is used before new stock.

    Suppliers

• Primary deliveries

  • Gordon (Sunday) and Sysco (Tuesday and Thursday).

  • Other back up suppliers and some for disposable items, fresh products, milk (Agropur), special meals such as Kosher.

Manual Stock Count and Inventory Control

• Weekly Inventory Count happens every Monday, and the reports sent to the office.

• Requisition Form: Units requesting items must complete a requisition form for inventory tracking. The ICC tracks all inventory.

• The requisition form helps track which units take what items. The supervisor calculates the inventory usage and charges each unit accordingly.

• Staff

  • Dietary Technicians

    • Screen Patients

      Use the CNST score system to assess dietary needs and preferences upon admission.

    • Generate Tally

      Create a summary of required meals to guide production staff.

    • Assess Meal Tickets

      Ensure diet orders are correct.

      Modify portions or food items based on dietary needs.

    • Cross-check Meal Tickets & Trays

      Verify that assembled trays match meal tickets.

      Handle last-minute changes in diet orders.

• Meal trays are assembled before being sent to patients.

• Meal Tickets show diet order, portion size, and restrictions for each patients, especially allergies and special diet orders are clearly highlighted.

• They use standardized tools for portioning (75 g ladle for protein dishes, 125 ml ladle for vegetables & starches, 250 ml scoop for bean & rice casserole, etc.)

• 2 beltlines operate simultaneously, with 4 staff members working in A Area (2 Staff) and B Area (2 Staff) to serve different units.

• The environment is cold to maintain food safety.

• Trays are divided into cold and hot sections.

• Meals are placed in Burlodge trolleys, which have built-in heating and cooling to maintain the correct temperatures until serving.

Food Safety

• Temperature Audit, that is conducted daily by a runner for one unit to ensure meal accuracy ,to ensure hot and cold food remain at the proper temperatures before serving.

  • If meal is out of the safe range, it is either keeping reheated, or substituted with other items.

• Staff wear PPE to prevent contact between allergens or unsafe food handling practices.

• Portion Accuracy, that is conducted occasionally, to ensure correct serving sizes per dietary requirements.

• Tray Accuracy, that is conducted occasionally, to ensure meals match diet orders and restrictions.

  • If errors are found, staff correct them immediately before serving.

Meal Delivery

• Burlodge trolleys ensure food are kept within the right temperature.

• Porters deliver the trays to units on schedule.

• Daily menus are distributed with the lunch trays.

• Meal Tickets on trays indicate meal item, portion size, and specific meal details so that patients know what they are eating.

  
  

General Dishwashing Process

• Sorting:

  • The dishwashers sort dishes by type (plates, soup cups, mugs, trays and utensils) to streamline the washing process.

• Washing and Sanitizing:

  • Dishes are washed using an industrial Hobart FT1021 war conveyor dishwasher, which can handle over 8,000 dishes per hour.

  • The another staff sorts cleaned dishes and utensils near the belt line.

  • The dish machine's temperature and ph is recorded twice a day to monitor wash, rinse, and final rinse temperatures.

• End-of-Day Cleaning:

  • The dishwasher is drained and cleaned at the end of each period (breakfast, lunch, and dinner) to maintain hygiene and efficiency.

Pot Washing Process

• Larger cookware such as pots and pans require more intensive scrubbing and sanitizing.

• The pot washer ensures all cookware is cleaned, sanitized, and returned for kitchen use.

Safety Measures

• The dishwashing area is frequently wet, so staff must wear non-slip shoes to prevent accidents.

• Some staff wear earbuds to help manage the constant noise from the dishwashing area.

• Tally from the Diet Office guide the cook what to and how much to prepare.

• Cooking schedules follow a 1-week menu cycle.

• Standardized recipes, that are available at each station, guide preparation.

• Main Equipment Used:

  • Steam kettle

  • Meat slicers

  • Pressure steamers

  • Deep fryer

  • Stoves

  • Gas convection oven

  • Cook & hold oven

  • Clamshell grill

Cooking - 1 Cook for patient & community meals

• Starches like rice and potatoes are cooked.

• Most foods are frozen, canned, or pre-made and require reheating or simple preparation.

• Production shifts typically end by 3 PM (peak time: 6-2).

• They record temperature audit for each item every day.

Bake Shop: Sandwiches & Nourishments - 2 Staff Members

• 1 Staff prepares AM, PM, HS snacks (fruit, cookies, yogurt, supplements, etc.).

• 1 Staff prepares sandwiches.

Cold Preparation (Desserts & Cold Meals) - 2 Staff Members

• Portioning with the correct tools (5.5 oz cup for Jell-O, pudding, etc. )

• Preparing Cold Items (Salads, Breakfast items (e.g., eggs, fruits), Desserts (e.g., canned pears, Jell-O, tarts, pudding), etc).