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» Hours of Meal Service: • Breakfast 8-8:30 AM • Lunch 11:45 AM-12:30PM • Dinner 5pm-5:30pm
Current Week's Menu must be posted on the dining room bulletin board.
» At the beginning of the shift, check notebook for any notes on residents and check diet and allergy roster for any changes.
These rosters are dated and located in a binder on the stand in the back corner of the dining room.
Check for expired milk, and rotate milk.
Clean any green to-go containers.
Any containers brought in by residents for take-out must be washed and sanitized before food can be placed in them
Cook vegetables- start at 10:30, so not cooking them last minute before served.
30 minutes before food delivery, tum the thermalizer on to 2
Wrap silverware with gloved hand
Ensure tables have butter packets, salt / pepper, and creamer.
Check the menu for lunch to see what condiments you will need.
Clean off all the tables with cloth & soapy water, then re-wipe with cloth & sanitize solution.
Make reg & decaf coffee and hot water - start 15 minutes before serving
5 minutes before meal service, put out cold condiments out on the table.
When food arrives - check all items delivered to ensure that the amount delivered is equal to the amount ordered
If not call Unity to request more - # 723-7000 ext 2676
Take temps and record on the production sheet
Check to see that items delivered are the same as on the menu, if not record the substitutions
Put all the cold items in the fridge
Put hot items in the thermalizer
*Dinner shift make sandwhiches* Meal Service
Record temperatures at serving time.
Hot foods must be above 165 degrees before they can be served.
If temperature is below 140 then reheat to 165. Use microwave if necessary. Remove all plastic wrap from food before starting to serve
Plating - All food items for breakfast, lunch and dinner meals are to be served on china plates and bowls. This includes fruits and desserts.
Portioning- refer to Daily Data Sheet for proper portion size. Use corresponding size scoop or spoodle
Separating hot and cold foods - hot foods are to be served on one plate.
Cold foods, such as mixed green salads, coleslaw, canned fruits, cakes, pies, and cookies are to be served on separate plate
When serving beverages, handle, cups, glasses by the base only not the top two inches of the glass
Meal delivery & Green containers
Only residents who are ill are delivered their meals.
Meals for residents who do not eat in the dining room are not boxed until the seated residents have been served.
Left Overs - Offer leftovers to residents ie. Fruit, cookies, chips. Left over entree food is tossed.
Staff may eat left overs, but not during meal service and not in the kitchen.
All food must be consumed in the building. No food can be taken out of the building.
Any food returned to the fridge must be wrapped & dated.
Dated food is only kept for 3 days. Do not save surplus sandwiches, rolls etc.
Clean and sanitize all plates, silverware and cups.
Clean any pots and pans used including the trays in the thermalizer.
Toss any leftover food.
Follow kitchen cleaning check list for daily chores
Glasses and mugs are placed on the decking.
Prewash cups, plates, dishes, bowls, and silverware in wash bay and place in rack.
Place racks and silverware basket in dish machine.
Rinse temperature on gauge must reach 180 degrees.
If it doesn't reach 180 degrees after 3 cycles, notify supervisor.
Silverware is to be pre washed and placed in the dish machine basket with the handles up.
Silverware is also placed in the grey holder handles up.
Wear gloves when handling silverware
All equipment and utensils used must be sanitized - this includes counter tops, coffee pots, can openers, lids, pans, microwave etc. Sanitize in the dish machine or sanitize in sink. Standard is "No Visible Dirt" on all surfaces including under toasters, coffee machine, microwave, sinks and stove top.
When toaster used it needs to be cleaned including crumb racks emptied and cleaned
Allow clean dishes and silverware to air dry in racks and basket.
Dishwashing Procedure - wash - rinse - sanitize-air dry- all for 1 minute.
Remove rack from dish machine immediately once cycle is complete.
Items must be completely dry before being stacked - no moisture or water droplets.
All tableware which has been preset must be collected and washed, rinsed, and sanitized
Only wipes from sanitizer pails can be used to wipe equipment.
Thermalizer pans used are washed, dried food scrubbed after every use.
Sweep floor after every meal and mop floor at end of shift
Appliance heavy cleaning schedule. BUT any spills on appliances and cart are cleaned at time of spill.
Resident meal attendance is recorded on the resident roster.
If a resident has not attended a meal for the day, staff must contact resident to check on well-being.
If there is an issue of if the resident goes to the hospital please call the on-call administrator using the on-call number.
Resident roster is stapled to production sheet and placed in the kitchen binder.
When the thermalizer is in use the hood fan from the stove needs to be turned on
Use a sheet pan with pan liner under all food pans in thermalizer to protect pan and prevent spills on the thermalizer
Clean stove top after every use Temperature control for food
Refrigerators must be 45 degrees, freezers O degrees or lower. If not, check again in 20 minutes. If still not in proper range notify administrator
Temperature control is necessary to keep these foods safe.
Do not put anything flammable on stovetop. Stovetop is to be used only for pots and pans.
Report any broken or malfunctioning equipment (refrigerator, freezer, stove, dish machine, etc.) to the administrator
- Personal Care
- Assisted Living
- Nursing Homes
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