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Aim of Eldercare Food Service System

To provide specialized diet for our residents.


To achieve optimal food satisfaction among our
residents.
To rule out malnutrition among Eldercare
residents.
To prevent hazards in our food provision process.
To ensure food of good quality and sufficient
portion delivered to our residents.
Inspect product quality and quantity
Ensure proper temperature for
fish/chicken products.
Frozen products should be frozen
during receiving.
Check cans for dents or deterioration.
Check on expiry dates.
Keep log on quantity received.
Dry Storage
Store foods away from sources of heat and
light, which decrease shelf life.
Store dry goods in air tight container. (eg:
flour, spaghetti)
Store foods off the floor and away from walls
to allow for adequate air circulation.
Follow FIFO system.
Separate chemicals storage from food storage.
2in
ch

How to place
The shelves
In the
drystorage?

Wall
ll
2in Wa
ch Food items 2in
6 inch ch
Slip-Free Floor from the floor
Refrigerated Storage

- Ensure that the fridge temperature is below -5c always.


- Store fruits and vegetables in the fridge immediately after
receiving.
- Clean the fridge on weekly basis.
- Ensure space in between the goods to ensure good air circulation.

Freezer Storage

- Ensure that the fridge temperature is below -15c always.


- Store the chicken and fish immediately after receiving.
- Clean the freezers on weekly basis.
- Ensure space in between the goods to ensure good air circulation.
Food preparation
- Wash hands the right wayfor 20 seconds with plain
soap and running water.
- Wash surfaces and utensils after each use.
- CLEAN AS YOU GO
- Wash fruits and veggiesbut not meat, poultry, or eggs!
Heres how to do it:
1. Wet your hands with warm or cold running water and apply soap. According to
FDA, you should use plain soap and water.
2. Rub your hands together to make a lather and scrub them well. Be sure to scrub
the backs of your hands, between your fingers, and under your nails. Bacteria can
hide out here too!
3. Continue rubbing hands for at least 20 seconds. Need a timer? Hum Happy
Birthday from beginning to end twice.
4. Rinse your hands well under running water.
Dry your hands using a clean towel or air dry.
HAND WASHING

And when to do it:


Before eating food.
Before, during, and after preparing food.
Before and after treating a cut or wound.
Before and after caring for someone who is
sick.
After handling uncooked eggs, or raw meat,
poultry, seafood, or their juices.
After blowing your nose, coughing, or
sneezing.
After touching an animal or animal waste.
After touching garbage.
After using the toilet.
- Use separate cutting boards and utensils for cooked food, fruits, vegetables
and meat products.
- Keep meat, poultry, seafood, and eggs separate from all other foods in the
fridge.
Thaw in the refrigerator - safest way
Thaw in cold water put the frozen package in a watertight plastic bag >
running tap water/ submerge in cold water > change the water every 30
minutes > cook the food immediately.
Thaw in the microwave - Faster way
use defrost setting > cook immediately.
Cook without thawing Still safe
Cooking time will be approximately 50%
longer than fully thawed meat.
To marinate food safely, always marinate in the refrigerator.
Tips
Soups, stews, gravy bring to boil to make sure that they have reached 70C

Meat and poultry makes sure juices are clear, not pink.

Safe temperature
Keep cooked food piping hot (>60C) prior serving.

Store cooked food 2 hours after cooking


Reminders

Do not leave cooked food under room temperature for more than 2 hours.
Serve food within 2 hours of cooking.
Ensure all cooked food are covered.
Do not start cooking 2 hours before serving.
Nutritional value of our meals
5 meals per day
Breakfast 1 (Bread + Milk/Tea/Coffee)
Breakfast 2 (Porridge/soup/cake/biscuit)
Lunch (Rice/Spaghetti, chicken/fish/egg, vegetable, fruit, soup)
Teatime (Grains porridge)
Dinner (Rice/Spaghetti, chicken/fish/egg, vegetable, soup)

We are providing 1500kcal per day through our meals.


Our meals comprises of :
6-7 servings of rice/bread/grain/tuber/cereal products
3 servings of vegetables
1 serving of fruit
1-2 servings of milk
3 servings of poultry/fish/egg/legume
Types of diet
Diabetic diet
Diet for hypertension/ stroke
Diet for dyslipidemia
High protein diet
Liquid diet
Soft diet/ blended diet/ minced diet
Other individualized diet
Enteral & Parenteral nutrition care
Food portioning
Water schedule
Aim: To achieve optimal hydration through minimum fluid intake of 1500mL/day)

8am : 250mL (before morning exercise)


10am: 250mL (after morning exercise & before
2nd breakfast)
1pm: 250mL (15mins after lunch)
3pm: 250mL (15mins before teatime)
6pm: 250mL (30mins before dinner)
7.30pm: 250mL (30mins after dinner)
Food presentation
Two or three colors on a plate are more interesting than one.
Garnishes should be simple, edible garnishes that have a
close kinship to the dish (need to make sense to the tongue)
may use coriander leaves/ spring onion.
Keep food off the rim of the plate.
Use sauce and gravy attractively, and dont drown every plate
in sauce or gravy. You dont always have to add the sauce to
the food, you can consider putting the sauce in small bowl on
the plate with a herb garnish to make the best of both.
Serve food with cutleries arranged for the convenience of the
residents.

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