Leader Walk Through
You are in the fridge, what are you looking for?
Cleanliness, Food off the floor, label and dates, FIFO, temperature log
*DOUBLE JEOPARDY *Why do we have managed guides?
Support with staying on budget
aligned with recipes and nutritional’s
rebates
creating consistently from village to village
What are the 3 corrective actions that should be put into mealsuite when temperatures fall into the danger zone?
Chill food to 39F/4C
Reheat food to 160F/72C
Contact direct leader/chef/cook for additional direction
What is the acronym to follow when putting away stock?
FIFO
For an added bonus what does each of those letters stand for?
What is step 1 of rolling out a new menu?
Copy the menu over to "My Menu" in MealSuite
You are in the the storeroom, what are you looking for?
FIFO
heavy items are not stored above shoulder level
items are not stored on the floor
items aren’t near the sprinklers
packages aren’t wide open
floor is clean
dented cans
What time should your order be in by?
When making permanent menu changes in MealSuite, what 3 things do you need to check?
Cost, nutritionals, thereapeutics
What temperature should be considered when cooling cooked foods?
Cooked food must be chilled rapidly, ideally cooling from 60 Celsius to 20 Celsius within 2 hours, and then from 20 Celsius to 4 Celsius or colder within the next 4 hours
What is step 2 of rolling out a new menu?
Meet with food comittees to review menu (don't forget to review meal and snack times)
Review menu and changes with team
You are in the dishroom, what are you looking for?
keeping clean and dirty seperate
handwashing
temperatures
knives not in soapy water
3 sink compartments are being refreshed
robot coupe is not going through the dishmashine
chemical test strips available
What 2 things should your receiver be checking when putting away stock?
shorts, damages
Why are thickened fluids showing up on my production sheet?
Assigning production items
What should you do with cooked food that is left of room temperature for more than 2 hrs.
Never leave perishable food out at room temperature for more than two hours. If it's been out longer, it's safer to throw it away.
Whats is step 3 of rolling out a new menu?
Print menus, therapeutics, nutritionals
You are in the kitchen, what are you looking for?
start up lists, temperatures and cleaning lists are complete
recipe and production compliance
handwashing and health and safety
using the equipment appropriately
*DOUBLE JEOPARDY* Why should you use an order guide?
efficency/time management
provided consistentcy between leaders
Where in MealSuite do you find the linked products?
Recipes
What are the minimum wash and rinse temperatures for high-temperature dishwashers?
Wash - 60°C (140°F) Rinse - 82°C (180°F)
What is step 4 of rolling out a new menu?
RD and FSM to complete menu approval tool
You are watching your team in the kitchen, what are you looking for?
Recipe compliance, handwashing, health and safety, production compliance, efficiency in steps and time management, food safety
How do you get a product that is not on the managed guide?
Email George, Sharon and Nick
Where is one place to look when a resident is missing menu items from POS/IO?
personalized menus
When storing food in the fridge, should ready-to-eat/cooked foods be stored above or below unprocessed vegetables?
Above
What is step 5 of rolling out a new menu?
Ensure all items are assigned in Mealsuite. Schedule menu and go live.