Overview

Textured modified foods is an art and a process of redefining a natural food product into a new form – a form that represents the corresponding regular diet from a presentation standpoint – as well as providing a flavorful experience. PUREé will bring a new dimension to our residents in your community.

“Equal emphasis” is the guiding principle of PUREé and the operating standards that will create a consistent delivery on quality, nutrition, flavor and artistic presentation for seniors in our communities. Textured menu items should receive the same attention to details as it relates to plating, quality, flavor and choices as offered to residents dining in other dining venues in your community. Textures should be properly executed and utilize the same quality of ingredients with excellent visual appeal. They should exude a pleasant aroma while maintaining the appropriate smooth texture for a safe dining experience.

By following the PUREé standard operating procedure provided in this manual, you can create an attractive, safe, and quality experience which will enrich the lives of seniors in your community.

PUREé Standard Operating Manual has been developed to meet two levels or outcomes in our business.

Level #1 is designed for communities with less than or equal to 15 purees* Level #2 is designed for communities with equal to or greater than 16 purees

Minimum Standards Required for Level #1: Protein Formed or Shaped, Starch Piped or Formed, Vegetable Piped or Formed, Dessert Molded, Piped or Parfait and Fruits Molded

Minimum Standards Required for Level #2: Starch Piped or Formed, Vegetable Piped or Formed and Dessert Molded, Piped or Parfait