Freezer

Fridge for Eggs, Meat, Cheese & Margarine

Fridge for Vegetables & Fruits

Fridge for Milk & Bread

Dry Goods

The receiving team brings the cart to the respective areas but then the cook place them in the correct sections from there. Food Service Assistant takes care of the maintenance and cleaning of the storage areas.

They prep everything the day before for intensive recipes and they thaw the meat 3 days before to ensure it is properly ready to be cooked.

The cooking is done from scratch in-house which makes the area used more frequently. Major equipments used are combi-oven, steam jacketed kettles, mixer, steamer, and stove.

Before the start of the beltline, the temperatures are taken and the food consistency is checked by the supervisors. Modified textures and diet trays need to be personally checked by the supervisors.

There are many positions such as loader, runner, checker, entree, dessert, condiments, toasts, milk assigned which helps fill the trays. The tray ticket indicates the patient names, room, choice of meal, serving size and number of portions.

The elevator porter then takes the tray carts upstairs on the patient floors where they receive their trays.

The dishmachine shifts start at 9:30, 1:30 and 6:45 every day when the supervisor does the temperature audit for the machine. Food Service Assistant are assigned various positions on the machine for different tasks in the incoming trays.