Guiding Principles • PUREé foods are prepared according to a standardized recipe and the standards of techniques listed in this guide. • Residents on pureé diets are served the same foods as residents on regular diets or a similar alternative in accordance with regulatory requirements and diet manual’s texture guidelines. • PUREé foods shall be fresh from today’s menu – NEVER use leftovers. • PUREé foods are served in normal dishware, not on a divided or lipped plate, in fruit dishes, mugs or soup bowls, unless required as an adaptive feeding device for residents to use for independent feeding. • PUREé foods are garnished, utilizing standardized garnishes listed in this PUREé guide. • Hot broths and/or sauces, thickened to the appropriate consistency, shall ALWAYS be served over entrees, starches and vegetables. • PUREé food items shall always be tasted before each meal to assure quality and consistency of foods.
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