Public Health Regulations and Dietary Department policies and procedures, including:
- Reviewing menus and standardized recipes before preparing menu items and snacks.
- Complying with daily production charts, standardized recipes and therapeutic menus.
- Preparing and serving the alternative choice for main course, vegetable and dessert at the same time as the first choice.
- Portioning menu items in compliance with therapeutic extension menus and using the appropriate utensils.
- Making menu substitutions as necessary, and recording these substitutions the production menu before commencing
production.
- Ensuring that food temperatures remain in the Danger Zone (4C – 60C) for as short a time as possible.
- Thawing frozen foods either in the refrigerator or under cold running water.
- Cooking/reheating foods to the minimum internal temperatures indicated on the temperature logs.
- Cooling all pre-prepared foods uncovered in the refrigerator.
- Cooling all prepared foods in pans no deeper than 10 cm.
- Serving hot foods to residents at a minimum temperature of 60C and cold foods at a maximum of 5C.
- Taking and recording food temperatures both after cooking, and at point of service.
- Labeling and dating all foods received, prepared, in process, or leftover.
- Taking, labeling, and properly storing food samples.
- Meeting the time schedule for service of meals and nourishments.
- Directing the flow of meal service.
- Following proper food handling techniques, including: Washing hands at the hand washing sink in kitchen or on the RHA.
- Reducing risk of cross contamination by cleaning and sanitizing equipment after each use.
- Using appropriate utensils when preparing/serving food.
- Reporting food, supply and equipment needs to the dietary manager.
- Alerting food service manager to problems and making recommendations about corrective action.
