Leader Walk Through
You are in the fridge, what are you looking for?
Cleanliness, Food off the floor, label and dates, FIFO, temperature log
Why do we have managed guides?
Support with staying on budget
alighned with recipes and nutritionals
rebates
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 foor 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
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
Chilling food
Pathogens
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?
handwashing
temperatures
knives not in soapy water
3 sink compartments are being refreshed
robot coupe is not going through the dishmashine
What 2 things should your reciever be checking when putting away stock?
shorts, damages
Why are thickened fluids showing up on my production sheet?
Assigning production items
What temperature range is considered the “Danger Zone” for food?
4°C and 60°C (40°F - 140°F)
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 appropriatley
Why should you use an order guide?
provided consistentcy between leaders
Where in MealSuite do you find the linked prouducts?
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
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.