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.

Tips

• Complete an inventory of both front & back of house smallwares to determine if you have the correct service ware and tools to perform all techniques listed in this guide

• Inspect your food processor to determine if the blade is sharp, the bowl is in safe condition and the motor is operating correctly

• Work with your nursing team, dietitian and speech therapists in the planning phases of the PUREé rollout before implementing

• Create a PUREé tasting in your community and be sure to include nursing, dietitian and speech therapist

• Update your menu collection to include correct menu items as well as diet extension. This assures that correct recipes are being utilized and the appropriate pureed item is correctly spread (example: Chicken Stir Fry is NOT the best pureed dish to have as an extension) • Search PUREe recipes by filtering Recipe Source ML-Puree PUREe