EMERGENCY PREPAREDNESS TOOLKIT
In collaboration with
ABOUT THIS TOOLKIT
In the face of emergencies, preparedness is key to ensuring the safety and well-being of Residents in Healthcare and Senior Living communities. The Sysco Nutrition Services Team, in collaboration with Seasons Care Dietitian Network, has developed this comprehensive Emergency Preparedness Toolkit to support foodservice operations in meeting the unique challenges of emergency meal planning. This toolkit is specifically designed to assist you in navigating the complexities of various emergency scenarios.
This toolkit provides practical guidance and inspiration for creating balanced, nutritious meals that accommodate dietary needs and restrictions even in challenging conditions, such as power outages, water shortages and limited staffing. With specific menus, tips and educational tools suited for situations where utilities are compromised, you’ll be empowered to keep your residents nourished and cared for regardless of the circumstances. Our resources also include outbreak management guidelines to help you maintain safety and adhere to infection control measures while continuing to meet the dietary requirements of your community.
Sysco offers a broad portfolio of products, allowing you to meet diverse dietary preferences and needs at any time. For real-time updates on available supplies, please stay in close contact with your Sysco account representative and use our ordering platforms to ensure you have the essentials on hand.
In collaboration with
Seasons Care is a network of Registered Dietitians and Nutrition Managers specializing in Long-Term Care, Retirement, Assisted Living, Independent Living and Aging at Home. Since 1996, Seasons Care has been the leader in Seniors Nutrition across Canada. We support our partners in making a difference in the lives of their Residents and we love what we do. Please visit SeasonsCare.com to learn more about the Services we have to offer and how we can make a difference in the lives of your Residents.
DISCLAIMER
The information, tolls and strategies included in this toolkit are provided as general guidelines for managing foodservice operations during an emergency situations. Always refer to and follow local public health and ministry guidelines, as well as any facility-specific protocols, to ensure compliance with the most current requirements and recommendations.
MENU & RESOURCE
OVERVIEW
7-DAY LOW-LABOUR MENU
• PURPOSE: Ideal for situations with limited kitchen staff.
• FEATURES: Utilizes pre-prepared products, pantry staples, and simple recipes with minimal ingredients.
• ADAPTABILITY: Available for 5 therapeutic diets and 6 modified texture types as a 7-day menu rotation, and individual days.
3-DAY NO POWER MENU
• PURPOSE: Designed for short-term power outages with access to a gas stove top.
• FEATURES: Includes cold menu options and easy-to-prepare recipes using refrigerated and frozen items.
• ADAPTABILITY: Available as individual days that can be scheduled consecutively or stand-alone.
3-DAY NO WATER MENU
• PURPOSE: For scenarios without running tap water, but with limited water available for handwashing and dishwashing.
• FEATURES: Avoids items requiring water addition (e.g., juice concentrates, soup mixes). Offers one hot and one cold option per meal, using bulk and pantry items served in disposable dishes.
• ADAPTABILITY: Available as individual days that can be scheduled consecutively or stand-alone.
Also included in this toolkit:
OUTBREAK MANAGEMENT RESOURCES
All Emergency Menus Are Available In Synergy Tech Suite!
Provide guidance on operational considerations, tray presentation, delivery strategies, menu adaptations, and product packaging solutions during an outbreak.
Sysco 7-Day Low Labour Emergency Menu
STRATEGIES TO MANAGE A LABOUR
SHORTAGE IN FOODSERVICE
OPTIMIZE MENU OFFERINGS: Simplify the menu by focusing on core items that are easy to prepare and popular with residents. Reducing the complexity and variety can help streamline kitchen operations and minimize the need for specialized skills.
STREAMLINE FOOD PREPARATION PROCESSES: Review and optimize food preparation processes to eliminate unnecessary steps. This might include pre-portioning ingredients, using time-saving kitchen tools, or reorganizing the kitchen layout for better efficiency.
OFFER LIMITED-TIME SPECIALS: Introduce limited-time specials that are quick and easy to prepare. These specials can help manage expectations and keep the menu fresh while accommodating limited staffing.
USE READY-TO-EAT PRODUCTS: Incorporate ready-to-eat products that require minimal preparation, such as pre-cooked meats, ready-made sauces, and pre-cut vegetables. These items can help maintain menu variety while reducing the workload on the kitchen staff. More detailed strategies are available on the next page.
USE SIMPLIFIED COOKING METHODS: Opt for cooking methods that require less active monitoring, such as slow cooking or batch cooking. These methods can help reduce the demand on kitchen staff during peak hours.
EXPLORE ALTERNATIVE DISHWARE SOLUTIONS: Using disposable dishware and cutlery can significantly reduce the time and effort spent on dishwashing. This can be particularly useful in maintaining efficiency during peak times or when staff is limited.
IMPLEMENT BULK PREPARATION: Identify opportunities for bulk preparation of menu items. For instance, preparing two days' worth of sandwiches or cooking pasta in large quantities can save time and reduce the daily workload.
CONSIDER ALTERNATIVE SOURCES OF LABOR: When kitchen staff is limited, adopt an "all hands on deck" approach by utilizing staff from other departments. Additionally, compile a contact list of local foodservice staff who can be called upon as backup. Always ensure adequate training is provided to all staff members involved.
CROSS-TRAIN STAFF: Train staff to handle multiple roles within the kitchen and dining areas. Crosstraining ensures that staff can step in where needed, helping to cover gaps and maintain smooth service.
LEVERAGE TECHNOLOGY: Utilize technology to enhance efficiency such as automated inventory management, and kitchen display systems. These tools can reduce manual work and improve interdeparmental communication.
MENU ADAPTATIONS DURING A LABOUR SHORTAGE
MENUITEM
Entreesfromscratchorsemi-scratch
Lasagna,quiche,mac&cheese,chili,pot pies,etc
Sandwiches&wraps
Slicedmeatsorsaladfillings from scratch
Entreeproteins
Chickenbreast,roastbeef,eggdishes, etc
LOW LABOUR SUBSTITUTE
• Pre-prepared,heat&serveproducts
• Pre-cooked meats with RTS sauce
• (ex: cooked breaded chicken balls with sweet & sour sauce)
• Pre-cookedand/orpre-slicedproteins(meat,eggs)
• RTSsaladfillings
Soupsfromscratchorsemi-scratch
Dessertfromscratch, semi-scratchorbulk
Fruit&vegetables
Salads&slawsfromhomemade
Starches
Condiments&Sauces
Gravy,ketchup,preserves, salad dressings
Beverages
RTS – ready to serve
PC – individual portions
RTB – ready to bake
• Pre-slicedand/orpre-cookedmeats
• Pre-preparedomelets,frittata,scrambledeggs
• Pre-preparedsoups(fromfrozen,RTS,condensed)
• Serve fruit juice or vegetable juice in place of soup 2-3 times per week
• Preparedcakes,pies,cookies,bars& crisps
• RTSPCitems(gelatin,icecream,pudding,moussecups)
• Pre-choppedfromfrozen,cannedorfresh
• PCitemslikeapplesauce,fruitsaladcups,etc.
• Pre-choppedsaladmixesandblends
• RTSsaladsandslaws
• Parboiledrice,pre-cookedpasta,RTBpotatosides
• PreparedandPCitems
• Individualportionsofmilk,juice,water,etc.
3-Day No Power Menu
STRATEGIES TO MANAGE
FOODSERVICE OPERATIONS DURING A NO-POWER SCENARIO
Preparing for outages of power in healthcare and senior living communities is vital for safety and comfort. Here are some tips to help stay resilient during such disruptions. Please note: always refer to your Home specific policies and procedures.
COMMUNICATION
• Keep Residents informed about meal changes and availability during the power outage.
• Provide updates to families about food and nutrition management during the outage.
FOOD INVENTORY
• Ensure a 3-day (minimum) supply of water, foods, beverages, enteral feedings, supplements are available.
• Regularly check and rotate emergency food supplies to avoid expiration. Follow FIFO (First In, First Out)
MENU PLANNING AND MEAL PREPARATION
• Use Regular menu or Emergency menu
• Utilize pre-packaged, shelf-stable meals that require no cooking or minimal preparation.
• No-Cook Recipes: Prepare meals that do not require cooking, such as salads, sandwiches, and fruits.
SPECIAL DIETARY NEEDS
• Adapt meals to meet special dietary requirements using available supplies.
• Work with Registered Dietitian to ensure nutritional needs are met during power outages.
FOOD HANDLING
• Ensure proper hygiene practices when handling food to prevent contamination.
• Store and handle food in clean, safe containers to avoid contamination.
EQUIPMENT
No Walk in Fridge and Freezer
• Store perishable items in coolers with ice packs to maintain a safe temperature.
• Regularly monitor the temperature of coolers to ensure it stays below 40°F (4°C).
• Keep cooler and refrigerator/freezer doors closed as much as possible to retain cold air.
No Gas Stove/Ovens/ Grill
• Use alternative cooking methods: gas-powered stoves, portable camping stoves or BBQ if safe and available. No Dishwasher
• Use disposable plates, utensils, and cups
No Smaller Appliances ( Toaster, Food Processor, Coffee Machine, Juice Machine etc.)
• Substitute Bread for Toast
• Substitute frozen prepared minced and pureed or RTS minced and pureed items
• Ensure a sufficient supply of bottled water for drinking and food preparation.
• Ensure a sufficient supply of RTS juices and alternate shelf stable beverages. No Menu Software available
• Refer to Dietary Emergency Binder for Resident information.
No Steamtable/ Portable Serving Station
• Use chafing Dishes, or tray and deliver hot meals from a central location.
FOOD SAFETY
• Check Food Quality: Discard any perishable food that has been above 40°F (4°C) for more than 2 hours.
• Prevent Spoilage: Use ice or gel packs to keep food cold and reduce spoilage risks.
• Use food thermometers to ensure safe temperatures for cooked foods if cooking is possible.
EMERGENCY PREPAREDNESS
• Have a Dietary Emergency Binder easily accessible to staff in the main kitchen with menus, therapeutics, Resident information and guidelines.
• Conduct regular drills and ensure staff are familiar with emergency protocols.
• Maintain an updated inventory of emergency supplies and equipment.
• Have a backup generator to power essential equipment.
• Develop a list of suppliers who will deliver food and or in the event of an interruption to food services.
3-Day No Water Menu
STRATEGIES TO MANAGE
FOODSERVICE OPERATIONS
DURING A NO-WATER SCENARIO
Preparing for outages of water in healthcare and senior living communities is vital for safety and comfort. Here are some tips to help stay resilient during such disruptions. Please note: always refer to your home specific policies and procedures.
COMMUNICATION
• Inform Residents and families about the water shortage and its implications.
• Keep Residents informed about changes in meal plans and availability of food.
• Update families about the Home's food and nutrition management during the emergency.
EMERGENCY PREPAREDNESS
• Ensure staff are trained on emergency protocols related to water shortages.
• Designate roles and responsibilities for managing water-related tasks.
EMERGENCY SUPPLIES
• Have an emergency water supply always available in storage. The water supply should be dated upon receipt and used and replaced on an annual basis.
• Stock up on shelf-stable, easy-toprepare foods and beverages for emergencies.
• Maintain an inventory of food supplies and regularly check expiration dates.
HYGIENE & SANITATION
• Maintain strict hygiene practices with available resources, such as using hand sanitizers and sanitizing wipes.
EQUIPMENT- NO DISHWASHER OR RUNNING WATER
• Have a stockpile of bottled water for drinking and essential needs.
• Use disposable plates, utensils, and cups to avoid washing dishes.
• Dispose of food waste properly to avoid contamination and pests.
• Arrange for alternative water sources, like bottled or bulk water deliveries.
MENU PLANNING AND MEAL PREPARATION
• Use Regular menu or Emergency menu.
• Plan menus based on the available non-perishable and ready-to-eat foods.
• Opt for canned, dry, or shelf-stable foods that do not require water for preparation and only require heating, if possible.
• Ensure that food preparation areas are clean and free from contamination.
SPECIAL DIETARY NEEDS
• Ensure that special dietary needs are met with available resources (e.g., gluten-free, vegetarian).
• Communicate any changes in diet or meal plans to Residents and their families.
FOOD SAFETY
• Ensure all food handling and storage practices are followed to prevent contamination.
• Use food thermometers to ensure safe temperatures for cooked foods if cooking is possible.
SCHEDULING EMERGENCY MENUS
IN SYNERGY TECH SUITE
MENU OPTIONS AND USAGE GUIDELINES
7-DAY LOW LABOUR MENU
• Available as a stand-alone menu within Master Menus or as individual days in Special Events Menus
3-DAY NO POWER AND NO WATER MENUS
• Available as individual days within Special Events Menus. You can schedule each day as a stand-alone or consecutively.
STEPS TO CUSTOMIZE MENUS
• Find the desired menu, save a copy to My Menus, and make necessary adjustments. If no changes are needed, schedule as-is.
SCHEDULING NOTES
STANDARD MENUS SCHEDULING
Scheduling the Standard Emergency Menu will erase any future forecasting in your Standard Cycle Menu. Reforecasting is required once you resume the standard menu. Use this option if:
• You anticipate needing the emergency menu for at least 7 days, or
• Your home has not completed future forecasting that would be impacted
SPECIAL EVENTS SCHEDULING
Scheduling emergency menus as Special Events will only erase forecasting for those specific days. This option is recommended for:
• Emergency menu use of fewer than 7 days,
• Non-consecutive days.
The Emergency Menus included in this toolkit are available with enhanced functionality in Synergy Tech Suite –Sysco Canada’s end-to-end software & hardware foodservice management solution designed for the healthcare and senior living industry.
FOR MORE INFORMATION ON OUR SYNERGY TECH SUITE SOFTWARE, CLICK HERE
For questions or support with scheduling your emergency menu please reach out to support@mealsuite.com.
OUTBREAK MANAGEMENT RESOURCES
During outbreaks of infectious diseases, it is essential to have specialized resources and strategies in place to prevent and control the spread of illness. The following resources provide key considerations and best practices for food service in healthcare and senior living settings, focusing on maintaining strict hygiene standards, safe food handling, and effective communication. By following these guidelines, facilities can minimize the risk of transmission and ensure a safe dining environment for all.
STRATEGIES TO MANAGE
FOODSERVICE OPERATIONS DURING
DURING AN OUTBREAK SITUATION
Outbreaks pose a serious risk in healthcare and senior living communities, where Residents are more vulnerable. Effective foodservice outbreak management can help reduce this risk, maintain safety, and ensure continuity in foodservice operations. Below are best practices and resources designed to assist teams in creating safe and responsive foodservice environments during outbreaks.
INTENSIFY SANITATION MEASURES:
• Increase frequency of disinfecting hightouch surfaces in kitchens, dining areas, and food delivery carts.
• Use approved disinfectants and ensure staff are trained on correct application.
CONDUCT DAILY HEALTH SCREENINGS:
• Implement daily health checks for all foodservice staff, including temperature and symptom screening.
• Immediately isolate any symptomatic staff and arrange for testing before they return to work.
TRANSITION TO IN-ROOM DINING:
• Limit or eliminate communal dining and shift to in-suite meal delivery if an outbreak is detected.
• Use disposable or single-use trays, utensils, and condiments to reduce contact.
SIMPLIFY MENU OFFERINGS:
• Develop a streamlined menu that focuses on nutrient-dense meals, which are easy to prepare and transport.
• Prioritize individually packaged items to minimize handling.
SET UP DESIGNATED STAFF ZONES:
• Create specific zones within food prep areas to reduce cross-traffic and minimize contact.
• Assign staff to specific zones or shifts to control exposure and prevent crosscontamination.
IMPLEMENT PERSONAL PROTECTIVE EQUIPMENT (PPE) PROTOCOLS:
• Ensure all foodservice staff wear appropriate PPE, including masks, gloves, and hair coverings.
• Train staff on proper PPE usage and disposal and provide regular refreshers.
STRATEGIES TO MANAGE FOODSERVICE OPERATIONS DURING DURING AN OUTBREAK SITUATION
ENHANCE STAFF TRAINING ON
OUTBREAK PROTOCOLS:
• Conduct focused training on hygiene, cleaning protocols, and food handling to prevent contamination.
• Repeat training sessions regularly to reinforce practices during an outbreak.
USE SEALED AND DISPOSABLE PACKAGING:
• Serve food in individually sealed packaging to limit exposure and maintain hygiene standards.
• Consider using disposable containers and utensils to minimize handling.
IMPLEMENT TRANSPARENT
COMMUNICATION CHANNELS:
• Regularly update Residents, staff, and families on changes to foodservice, safety practices, and dining protocols.
• Provide contact information for questions to reassure families about their loved one’s safety.
CONTROL TRAFFIC IN FOOD
PREPARATION AREAS:
• Limit the number of staff allowed in kitchens and food prep zones at one time to allow for physical distancing.
• Stagger shifts and schedules to reduce the number of people in contact at any given time.
STRATEGIES TO MANAGE
IN SUITE SERVICE
OPERATIONAL CONSIDERATIONS & DELIVERY STRATEGIES
• CHOOSE A DELIVERY METHOD: Carts, bags, trays, etc. Designate one cart for serving (ensuring food is covered during transport), and one cart for clearing to avoid cross-contamination
• ASSIGN AN AREA OF THE KITCHEN to package meals and/or assemble trays
• COMMUNICATE FOOD SERVICE CHANGES to all staff across relevant departments
• ADJUST JOB TASKS AS NEEDED and clarify staff roles & responsibilities
• IF POSSIBLE, IMPLEMENT FOOD SERVICE CHANGES ONE MEAL AT A TIME to get staff and Residents comfortable with the new mealtime routine
• ENSURE DELIVERY TIME RESPECTS LOCAL TEMPERATURE HOLDING REGULATIONS:
Hot foods should be maintained at a minimum temperature of 60˚C/140˚F & cold foods should be maintained below 4˚C/40˚F
STRATEGIES TO MANAGE IN SUITE SERVICE
ADAPTING YOUR MENU
• SELECT FOODS THAT TRAVEL WELL, maintaining their look & taste 15-30 mins after plating.
• KEEP SAUCES & DRESSING ON THE SIDE to prevent soggy food.
PACKAGING SOLUTIONS
• USE PRODUCTS THAT PREVENT LEAKING and spills for a more enjoyable and safer mealtime experience.
• USE APPROPRIATE PACKAGING FOR HOT AND COLD ITEMS to comply with temperature holding regulations and to maintain food quality.
• USE BIODEGRADABLE DISPOSABLES WHENEVER APPROPRIATE, including straws and utensils, to reduce environmental impact.
Check out the Appendices in this toolkit for a list of disposable products available at Sysco!
Always Remember To Communicate Any Menu Changes To Residents.
STRATEGIES TO MANAGE
IN
SUITE SERVICE
TRAY PRESENTATION
For more tips & tricks on tray presentation, please contact your Sysco account representative for the Elevate the Plate Toolkit.
• OPTIMIZE TRAY PRESENTATION to make mealtime more enjoyable and encourages Residents to eat!
• Follow a TRADITIONAL PLATE PRESENTATION as much as possible
• USE COLOUR to brighten up meal presentation (coloured tray liners, plates, napkins)
• AVOID CLUTTER by limiting the number of containers on the tray & organize items neatly
• USE PICTURES OR DIAGRAMS AS A GUIDE for staff for consistent tray assembly
Serve soup in an insulated bowl with lid
Place PC condiments together in a container
Single use, pre-packaged beverage options may also be a possible solution for tray service.
Serve starch and protein in a 2compartment clam shell disposable food container. Serve salad in a small container.
Serve cold drinks in paper cups with lids. Serve hot drinks in insulated cups with lids. Add coffee creamers and sugar on the side.
Serve sauce in a small condiment cup.
Most Residents are right-handed; place any beverages/mugs on the upper right side of the tray.
STRATEGIES TO MANAGE IN SUITE SERVICE
RESIDENT EXPERIENCE
• ADAPT RESIDENT ROOMS to create a safe and comfortable eating space (accessible seating, tables, etc.)
• Check that EACH TRAY IS COMPLETE & SPILL-FREE before delivery
• ENSURE EACH RESIDENT RECEIVES ADEQUATE MEALTIME ASSISTANCE & SUPERVISION, especially those at risk of choking/dysphagia
• SEEK FEEDBACK FROM RESIDENTS AND STAFF and adapt as needed
APPENDICES
FOOD SAFETY
BEST PRACTICES
During emergency situations, it is important to continue to prioritize food safety.
• Continue to adhere to standards and food safety requirements including strong sanitation and hygiene practices.
• Always ensure proper hygiene practices are in place, especially while handling food –this includes hand washing, cooking meat thoroughly and avoiding cross- contamination.
• Ensure you are using cleaning and disinfecting products that have been approved by local health authority guidelines.
• Ensure you are following all local food safety guidelines for cooking temperatures and hot holding guidelines
• Hot foods should be held at >140F/60C. Temperature should be taken every 2 hours during holding
CLEAN, SEPARATE, COOK, CHILL PRACTICES
CLEAN
• Hand washing is one of the best methods to keep you and your food safe. Follow proper hand washing methods.
• Ensure all kitchen equipment and dishes are washed properly. Follow proper sanitizing instructions provided by your chemical supplier.
• Always wash food thoroughly, removing all bruised and damaged areas which are more susceptible to harmful bacteria.
SEPARATE
• Be aware of all sources of cross-contamination.
• Always keep raw and ready-to-eat foods separate.
• Common sources of cross-contamination include:
• Cutting boards, counter-tops and all other food surfaces
• Serving utensils, knives and tongs
• Food probe thermometers
• Follow proper storage and food handling practices to avoid cross contamination in your communities
COOK
• Food must always be kept out of the danger zone (between 4°C (40°F) and 60°C (140°F)
• Follow standard temperatures specific to eat type of meat (poultry, fish, beef, pork, etc)
• Hold hot food >140°F/60°C. Temperature should be taken every 2 hours during holding. Always refer to local or regional public health regulations for any hot holding time limits
• Do not leave perishable food out of refrigeration for >2 hours
CHILL
• Always keep cold foods cold:
• 4°C (40°F) or colder in the fridge
• -18°C (0°F) or colder in the freezer
• Follow safe refrigerator and freezer storage time
• Always thaw food in refrigeration, microwave or thaw sealed packages in cold running water.
INTERNAL COOKING
TEMPERATURES
WHOLE POULTRY (chicken, turkey, duck)
POULTRY PIECES (chicken, turkey, duck)
STUFFING IN POULTRY
DUCK, GOOSE, PHEASANT
BEEF, VEAL, LAMB OR GOAT (pieces and whole cuts)
PORK OR FRESH CURED HAM (pieces and whole cuts)
BEEF, VEAL, LAMB AND PORK GROUND MEAT AND MEAT MIXTURES (burgers, sausages, meatballs, meatloaf, casseroles)
GROUND POULTRY
82°C (180°F)
74°C (165°F)
74°C (165°F)
74°C (165°F)
Medium Rare: 63°C (145°F)
Medium: 71°C (160°F) Well Done: 77°C (170°F)
71°C (160°F)
71°C (160°F)
74°C (165°F)
PORK (pieces and whole cuts) 71°C (160°F)
SEAFOODS (fish, shellfish and other seafood) 70°C (158°F)
EGG DISHES
FOOD MIXTURES CONTAINING POULTRY, EGGS, MEAT OR FISH (soups, stews, casseroles, stocks, gravy)
LEFTOVERS
HOT DOGS
(165°F)
74°C (165°F)
74°C (165°F)
74°C (165°F)
LENGTH OF FOOD STORAGE
GUIDELINES
FRESH MEAT
Beef - Steaks, Roasts 2-4 days 10-12 months
Pork-Chops, Roasts 2-4 days 8-12 months
Lamb-Chops, Roasts 2-4 days 8-12 months
Veal Roasts 3-4 days 8-12 months
Ground Meat 1-2 days 2-3 months
FRESH POULTRY
Chicken, Turkey - whole 2-3 days 1 year
Chicken, Turkey - pieces 2-3 days 6 months
FRESH FISH
Lean fish (e.g., cod, flounder) 3-4 days 6 months
Fatty fish (e.g., salmon) 3-4 days 2 months
Shellfish (e.g., clams, crab, lobster) 12-24 hours 2-4 months
Scallops, Shrimp, Cooked Shellfish 1-2 days 2-4 months
HAM
Canned ham 6-9 months Don't Freeze
Ham, fully cooked (half & slices) 3-4 days 2-3 months
BACON & SAUSAGE
Sausage, raw (pork, beef, turkey) 1-2 days 1-2 months
Pre-cooked, smoked links or patties 1 week 1-2 months
LEFTOVERS
Cooked meat, stews, egg or vegetable dishes 3-4 days 2-3 months
Gravy & meat broth 1-2 days 2-3 months
Cooked poultry and fish 3-4 days 4-6 months
Soups
LENGTH OF FOOD STORAGE
GUIDELINES
HOT DOGS & LUNCH MEATS
TV DINNERS / FROZEN CASSEROLES
DAIRY PRODUCTS
HAND WASHING
BEST PRACTICES
OUTBREAK FOODSERVICE AUDIT
FOOD SERVICE AUDIT DURING AN OUTBREAK
Home: ______________________
Resident Home Area: ______________ Date: ____________
Completed By: __________________
SANITATION AND INFECTION CONTROL: YES NO
Proper hand hygiene is followed upon entering kitchen, prior to food preparation and as needed. Gloves are used properly and changed regularly. (Hand Hygiene followed between use).
Food is handled properly during Storage, Thawing, Preparation, Cooking, Cooling, Reheating, and Serving.
Standardized Recipes, Therapeutics and Production Sheets are followed, and Modified Diets and Textures are prepared properly according to Standardized Recipes.
Food Temperatures are taken in kitchen to ensure internal cooking temperatures are met and are recorded daily.
Thermometers are calibrated regularly.
Foods are properly stored in Refrigerator and Freezer (i.e. Cooked or RTS foods are stored above Raw foods).
Open or leftover foods that have not left the kitchen, are covered, labeled and dated.
Food storage bins are clean and sanitized. Scoops are not stored in bins. Bins are clearly labeled.
Refrigerators/Freezers in Kitchen are at proper temperature (4°C (40°F) or colder/ -18 °C (0 °F) or lower)
• Temperature logs are completed daily.
Dishmachine temperatures and chemical PH levels for Dishmachine and 3 pot sinks are recorded daily.
Equipment is clean and in good working order. Pre-start-up Checklists are posted and followed (If Applicable)
COMMENTS / ACTION REQUIRED:
SANITATION AND INFECTION CONTROL:
Appropriate Sanitizing Solution is meeting 200-400ppm and checked and documented daily.
All surfaces, worktables and legs are cleaned and sanitized with appropriate sanitizing solution.
Chemicals are properly labeled with WHMIS labels and stored in a room separate from foods. SDS sheets are available to all staff.
Personal Protective Equipment (PPE) is available and used as per manufacturers’ instructions.
Cleaning schedule is posted and followed daily in the kitchen.
Servery and equipment are clean and in good working order. Cleaning schedule is posted and followed daily.
All drawers/cabinets are clean. No food debris.
Servery Refrigerator/Freezer temperature logs are completed daily.
MEAL SERVICE: YES NO
Seating plan is posted and followed. Any changes in the seating plan, are updated and posted.
Weekly menu is posted, current and followed. Any changes to Weekly menu are communicated to Residents.
Daily menu is posted and matches the Weekly menu. Any changes to the Daily menu are communicated to Residents.
• Menu changes/substitutions are documented.
Dietary Database (MDL) and therapeutics are available in the Servery and on Beverage Cart.
• Diet census is updated regularly.
COMMENTS / ACTION REQUIRED:
COMMENTS AND ACTION REQUIRED:
Appropriate utensils are used during meal service (Assistive Devices provided, if required).
Residents’ hands are washed or sanitized prior to and after meal service (Including Residents eating in their rooms).
Staff are using proper hand washing techniques in the dining room (prior to and after meal service, after handling dirty dishes and after assisting Residents).
Food and fluid temperatures are taken and recorded prior to the start of meal service. Hot food is > 60°C (140°F) and cold food is <4°C (40°F).
• If an unacceptable food temperature is observed, immediate corrective action is taken.
Serving staff are using the Dietary Database (MDL) and therapeutic spreadsheets to plate food.
• Correct Diet and Textures are provided to Residents.
Serving staff are plating food with appropriate scoops and utensils and not touching food with their hands.
Food choices are offered to all Residents.
Alternate food items are offered, if Resident is refusing both meal choices.
Residents are monitored during meals.
Residents are provided with personal assistance and encouragement required to safely eat and drink as comfortably and independently as possible.
All staff use safe feeding practices and proper techniques with Residents who are at high risk or require assistance including, sitting to feed, safe positioning, use of teaspoons etc.
Meals are served to Residents that require total assistance with eating, ONLY when staff are ready to start feeding the Resident.
COMMENTS AND ACTION REQUIRED:
Focus remains on Resident; staff do not engage in personal conversation amongst themselves.
Residents are provided enough time to complete their meal.
Separate dish cart is available for clearing dirty dishes and off to the side away from serving carts. Sanitation bucket is available on dish cart.
Dining room is cleaned and sanitized after each meal service with appropriate sanitizing solution.
TRAY SERVICE: YES NO
Is Tray Service and Paper Products utilized if Home is in an Outbreak?
All items on the trays are covered and labeled.
If tray tickets are utilized, tickets match items on tray.
Residents receiving tray service are supervised.
If Residents are in isolation or receiving tray service in their rooms, dishes/paper products are collected/disposed of on a separate dish cart with appropriate PPE.
RECOMMENDATIONS:
COMMENTS AND ACTION REQUIRED:
DIETARY CROSS TRAINING HANDOUTS
FOOD HANDLING
This resource identifies key information when training staff from other disciplines on:
✓ Safe food handling
✓ Hand washing
✓ Temperatures – Food and equipment
✓ Food Labeling and Storage
✓ Standardized recipes and portions
✓ Cleaning and sanitation
SAFE FOOD HANDLING
Everyone has an important role to play in reducing foodborne illness and the spread of germs through food.
• Safe food handling is important because we are serving a vulnerable population.
• There is potential to spread illness through food.
• Food borne illnesses can be dangerous and may result to hospitalization for older adults.
HAND HYGIENE HAND WASHING:
• Hand washing continues to be the most effective way to prevent the spread of infections. Hand hygiene is vital to keep Residents and the whole team safe.
TWO METHODS OF HAND HYGIENE:
• Washing with soap & water – when hands are visibly soiled. Wash hands for at least 20 seconds and scrub all surface areas.
• Sanitizing with alcohol-based hand sanitizer – when hands are free from visible soil.
WHEN TO COMPLETE HAND HYGIENE AT MEALS AND SNACKS:
• After using the washroom
• When returning from break
• After sneezing or coughing or touching your face
• Before starting to serve foods
• In between handling raw foods and ready to eat foods
• When returning to the kitchen from the refrigerator, freezer or storeroom
• In between handling clean and dirty dishes
DIETARY CROSS TRAINING
HANDOUTS
FOOD HANDLING
TEMPERATURES
The danger zone is the temperature range that supports the growth of bacteria. The danger zone is between 4°C (40° F) and 60°C (140°F). Bacteria can begin to grow if food is in the danger zone for as little as 2 hours!
Food must be maintained in these ranges:
• Cold food is to be held at 4°C (40° F) or below
• Hot food is to be held at 60°C (140°F) or above
RECORDING FOOD TEMPERATURES
FOOD TEMPERATURES ARE TO BE OBTAINED AND RECORDED:
• During food preparation
• Before serving food at meals
HOW TO TAKE FOOD TEMPERATURES:
It is important that food maintains a safe temperature during storage, preparation, cooking, holding and re-heating.
• Insert the probe thermometer into the thickest section of the food & wait 15 seconds or when the dial stops moving
• Record the temperature on the sheets provided and initial
• Wash, rinse and sanitize the probe thermometer after testing each item
If there are foods with temperatures within the danger zone, let the Nutrition Manager know.
THERMOMETER CALIBRATION
• Thermometers used for food temperatures are calibrated regularly.
• Discuss with the Nutrition Manager or a dietary team member if you think that the thermometers are not functioning well.
DIETARY CROSS TRAINING HANDOUTS
FOOD HANDLING
EQUIPMENT TEMPERATURES
• It is important that temperatures of equipment that are holding foods and washing dishware and utensils are monitored regularly.
• This ensures that they are functioning properly at all times.
HOW TO TAKE EQUIPMENT TEMPERATURES:
1. The equipment has built in thermometers for you to check.
2. Record the temperature on the sheets provided and don’t forget to initial.
Let the Nutrition Manager know if the temperatures are not according to guidelines.
APPLIANCE RATIONALE TEMPERATURE CHECK
FRIDGE
FREEZER
Ensure That All Cold Foods Are Kept Cold
Ensure that all frozen foods are frozen and do not thaw prematurely.
Maintain a temperature of 4º (40ºf) or lower
Maintain a temperature of18ºC (0ºF) or lower
High Temp Washer:
• Wash: 65°C (150°F)
Twice A Day
DISHWASHER
Ensure that all dishes are adequately cleaned and sanitized
• Final Rinse: 82°C (80°F)
Low Temp Washer:
• Wash: 60°C (140°F)
• Final Rinse: 82°C (180°F)
Twice a day
Twice a day
DIETARY CROSS TRAINING HANDOUTS
FOOD HANDLING
FOOD STORAGE AND LABELLING
• COVERING FOOD: Cover or wrap all food and fluids securely to prevent cross-contamination. Food should be stored in clean containers.
• LABELLING FOOD. Ensure all food is covered and labeled when storing in the refrigerator or freezer. Include the name or type of food and preparation date (day/month/year).
• STORAGE. Food are be organized and used in first-in-first-out (FIFO) basis.
• CHECK BEST BEFORE DATES ON ALL PRODUCTS USED. Occasionally, check if refrigerated items such as condiments are expired
• FREEZER STORAGE. Monitor foods which may be damaged or have freezer burn due to prolonged freezing.
• DO NOT OVERLOAD: Both the fridge and freezer should not be overloaded as this can affect airflow and cause damage to the equipment.
• Storage of staff’s personal foods and lunches in servery fridge and freezers are not recommended
Adhering to food labelling and storage guidelines will ensure food remains free of bacterial growth, is fresh & tasty, all while providing safe and palatable food to our Residents.
DIETARY CROSS TRAINING HANDOUTS
FOOD HANDLING
STANDARDIZED RECIPES AND PORTIONING
• Standardized recipes ensure consistent food quality and yield, no matter who is cooking.
• It ensures that meals are prepared in an organized manner using consistent ingredients, and cooking and serving directions.
• Use the portioning guide when plating meals.
The therapeutic menu ensures that the correct serving sizes are provided to Residents. It is important to follow correct scoop sizes so that Residents are getting adequate nutrition at meals.
DIETARY CROSS TRAINING
HANDOUTS
FOOD HANDLING
CLEANING AND SANITATION
• Keep work surfaces clean and clutter-free as much as possible. Wipe down areas and properly store food items away if not being used.
• Foods should not be touched with hands. Use scoops, ladles and tongs.
• Don’t touch the surfaces of clean dishes, cups and utensils that come into contact with mouths or food.
• If a utensil or a dish still appears dirty after washing, return to be washed again in the dishwasher.
TO CLEAN AND SANITIZE SURFACES, YOU WILL NEED:
• Wipe cloths or rags
• Small bucket for soapy water
• Small bucket sanitizing solution
• Sanitizing solution mixed at the proper concentration, as per manufacturer’s direction.
STEPS TO CLEAN AND SANITIZE SURFACES:
1. Clean the surface with a wipe cloth and soapy water
2. Wipe with a wipe cloth soaked in the sanitizing solution.
3. Allow to air dry.
THE CORRECT ATTIRE WHEN HANDLING AND SERVING FOOD:
• Clean uniform
• Clean apron
• Clean hairnet or cap, and beard net if needed
• Low heeled closed-toe shoes with non-slip sole
• Watches and wedding rings may be worn
CLEARING TABLES AND HANDLING SOILED ITEMS:
• Clearing tables can be done respectfully.
• Avoid picking up dishes and utensils by the eating surfaces.
• Don’t clear more dishes than you can handle!
STEPS TO CLEARING TABLES:
1. Remove soiled items from the table and bring them to the busing area.
2. Scrape leftover food off of plates and pour out liquids in designated bin.
3. Pre-soak utensils in designated cleaning solution.
Cleaning and sanitizing reduces the risk of cross-contamination, which can lead to foodborne illnesses. It also ensures that the meals we serve are wholesome and unadulterated.
Cleaning removes obvious pieces of food, dirt and stains.
Sanitizing reduces the number of germs to safe levels.
DIETARY CROSS TRAINING
HANDOUTS
MEAL AND SNACKS
This resource identifies key information when training staff from other disciplines on:
✓ Hand-hygiene
✓ Providing assistance at meals
✓ Reading the Diet List
✓ Food and fluid documentation
✓ Communicating with the team
✓ Meal service
✓ Snack service
✓ Tray service
HAND HYGIENE
TWO METHODS OF HAND HYGIENE
Hand hygiene is vital to keep Residents and the whole team safe.
Everyone has an important role to play in reducing illnesses and the spread of germs to Residents in Long Term Care.
Hand washing continues to be the most effective way to prevent the spread of infections.
1. Washing with soap & water – when hands are visibly soiled. Wash hands for at least 20 seconds and scrub all surface areas.
2. Sanitizing with alcohol-based hand sanitizer – when hands are free from visible soil.
HAND HYGIENE FOR RESIDENTS
All Residents should have the opportunity to wash their hands before & after eating.
o Warm water & wash cloths - Use one wash cloth per Resident, then dispose in laundry bin.
o Disposable hand wipes – Use to remove visible debris on Residents’ hands, dispose in the garbage.
o Hand sanitizer pump - Residents may require cueing to massage hands together to dissolve.
WHEN TO COMPLETE HAND HYGIENE AT MEALS AND SNACKS
1. Before meal and snack service
o Upon entering the dining room or Residents’ rooms.
o Before touching dishes or utensils or before setting tables.
2. During meal and snack service
o Before assisting a Resident with eating/drinking.
o After touching soiled dishes, glasses or cups.
3. After meal and snack service
o After wiping a Resident’s mouth or hands.
o Going out of the dining room or Residents’ rooms.
DIETARY CROSS TRAINING
HANDOUTS
MEAL AND SNACKS
PROVIDING SAFE EATING ASSISTANCE
EATING ASSISTANCE GUIDELINES:
POSITIONING: Ensure Residents are sitting in their designated seat. Assist only when the Resident is alert and awake. Make sure that the Residents are sitting upright in their chair (90º angle).
PROPER STAFF POSITIONING: Sit at an eye level to safely observe the Resident swallow food and fluids.
PROVIDE HALF TO ONE TEASPOON WORTH OF FOOD AT A TIME.
This ensures Residents are able to chew and swallow safely.
FEED SLOWLY. Give food at a pace that suits the Resident. Watch for cues when the Resident no longer wants to eat
ENGAGE THE RESIDENT IN MEANINGFUL CONVERSATION. Maintain a positive dialogue between Residents and other team members
All Residents are monitored at meals. Some are independent, while some require monitoring and assistance.
Safe feeding practices help to ensure Residents receive adequate nutrition & hydration.
DIETARY CROSS TRAINING
HANDOUTS
MEAL AND SNACKS
MEAL, SNACK AND TRAY SERVICE
• You may be asked to assist Residents who need help eating. Let the care team or nurse know if you would prefer to assist with other tasks instead.
• Request assistance from the care team or the nurse if you need further guidance or directions.
• Please refer to the Diet List at all times. Be aware of texture modifications, fluid consistencies and allergies.
• If drinks such as tea or coffee need to be thickened, request assistance from the care team or the nurse
• Always follow hand hygiene procedures. Increase frequency of hand hygiene as you assist in between Residents or going from different locations, such as the dining room or in between going to Residents’ rooms.
• Follow current guidelines when it comes to the use of personal protective equipment (PPEs), for example when going into Residents’ rooms to deliver snacks or trays.
MEAL SERVICE
MEAL SERVICE GUIDELINES:
• When setting up tables, maintain cleanliness and avoid touching surfaces that go into contact with Residents’ food or mouths.
• When needed, use disposables.
• Call the Residents by their name when you speak to them.
• Place clothing protector on the Resident if they have agreed.
• With two choices available, provide Show Plates and allow choice.
• If a Resident does not want what is on the menu, offer alternatives such as yogurt, canned soup, or toast with peanut butter or cheese.
• Serve course by course. This minimizes clutter of the Resident’s place setting.
• Maintain hand-hygiene in between handling soiled dishes and providing the next course.
Ensure you do your best to maintain a calm and enjoyable dining experience for Residents.
DIETARY CROSS TRAINING
HANDOUTS
MEAL AND SNACKS
SNACK SERVICE
SNACKS CARTS CONTAIN THE FOLLOWING:
• Regular and diet juices
• Milk (2% and lactose-free)
• Coffee, tea and water
• Sugar and sweetener
• Pre-made thickened beverages
• Thickener and appropriate measuring spoon
• Snack menu item such as cookies, biscuits. loaves or scones
• Texture modified version of the menu snack
• Labelled items such as sandwiches or CIB or CD
OTHER ITEMS ON THE SNACK CART INCLUDE:
• Resident Diet List
• Nourishment menu
• Hand-sanitizer
• Tongs for serving cookies and scoops for portioning pureed items
• Small bowls, glasses, mugs and assistive devices such as nosey cups or kennedy cups
• Napkins, stir sticks and spoons
• Bin of ice or camchiller tray for cold and perishable items
• Garbage bin and a bus bin
SNACK SERVICE GUIDELINES:
• Increase frequency of hand hygiene when giving snacks and going in and out of Residents’ rooms.
• All Residents have the opportunity to have some snacks or drinks from the snack cart.
• Provide menu items on the menu and any labeled items on the snack cart from the RD
• Avoid directly touching snacks and use tongs if needed.
• Do not leave drinks or snacks at the bedside if the Resident is sleeping.
• Note that Residents require monitoring, and some will need assistance in their rooms.
• Please communicate with the care team and nurse when a snack is available and when the Resident can be assisted.
Snack times provide opportunities for Residents to eat and drink in between meals. Only beverages are available in the morning snack. A small snack item and beverages are given in the afternoon and evening.
DIETARY CROSS TRAINING HANDOUTS
MEAL AND SNACKS
TRAY SERVICE
TRAY SERVICE GUIDELINES:
Residents who are ill may require isolation and receive all meal s and snacks in their rooms to prevent others from being sick.
• Residents who need tray service are to be assisted after all other Residents in the dining room have been helped.
• Residents receiving trays are to be given the option to choose at meals and snacks.
• Trays will be arranged and labelled in the dining room serveries.
• Ensure that the tray is covered when delivering from the dining room to the Resident’s room.
• Note that all Residents need to be monitored, and some require assistance.
• Please communicate with the care team and nurse when a tray is available and when the Resident can be assisted.
INFECTION CONTROL PROCEDURES:
• Increase frequency of hand hygiene when delivering trays and going in and out of Residents’ rooms.
• If using bedside or tray tables, ensure these are cleaned and sanitized after each use.
• Follow current guidelines when returning soiled dishware and utensils.
• Disposable plates, cups and cutlery may be used to further lower risk of contamination.
• Follow current guidelines for methods of disposing in the garbage.
READING THE DIET LIST
The Diet List Contains:
• Diet, Food Texture and Fluid Consistency
• Food allergies or intolerances
• Individualized dietary interventions
• Cultural and personal preferences
• Adaptive devices required to help Residents with eating
Dietary Interventions:
• Dietary interventions are in place for Residents who have a specific need to manage a disease or chronic condition.
• Some examples would be dietary interventions to manage diabetes or renal disease.
• The RD may add Carnation Instant Breakfast (CIB) at meals, Chartwell Delight (CD) or other labeled snacks to increase calorie intake.
• Please follow dietary interventions at all times.
The Diet List is a Point of Service (POS) reference tool that contains information about the needs for each Resident at meals and snack service. They are in paper format, printed out and available at the servery or on snack and beverage carts.
DIETARY CROSS TRAINING
HANDOUTS
MEAL AND SNACKS
FOOD AND FLUID DOCUMENTATION
DOCUMENTING FOOD INTAKE AT MEALS:
• Food intake is documented as 0-25%, 26-50%, 51-75% and 76-100%.
• Start by visualizing all of the meal. Consuming all of the meal would be considered 100% intake.
• Be sure to capture all aspects of the meal, for example cereal, soup, the entree, which includes the protein, salad/vegetables and starch as well as the dessert.
DOCUMENTING FOOD INTAKE AT SNACKS:
• If a Resident consumed all of the snack, consider this as 76-100%.
• Refusal can be documented also.
DOCUMENTING FLUID INTAKE
• Fluid intake is documented in units.
• 125 ml = 1 unit and 250 ml = 2 units
• Be sure to record fluids consumed from all the following sources: soups, beverages at meals and snacks, such as water, milk, juice, tea, coffee and soda, as well as fluids consumed independently.
Please communicate with a care team member to let them know how much a Resident ate or drank.
COMMUNICATION WITH THE TEAM
Your assistance is appreciated!
PLEASE INFORM A CARE TEAM MEMBER:
• How much the Resident ate and drank
Food and fluid documentation keeps track of how much Residents eat and drink at meals and snacks. It also indicates if they are accepting dietary interventions in place. Intakes are documented on Point of Care (POC).
125 ml = 1 unit
Fluid equivalent from soup 125 ml = 1 unit
• How you were able to assist and if the Resident needs more help
PLEASE INFORM THE NURSE WHEN THE RESIDENT:
• Is having chewing or swallowing difficulties with food or drinks
• Dislikes a particular dietary intervention
• Is not eating or drinking well
• Is refusing to eat or drink
Communicating with the interdisciplinary team ensures that the Residents are safe and nourished.
DIETARY CROSS TRAINING
HANDOUTS
HAND HYGIENE
Hand hygiene relates to the removal of visible soil and removal or killing of microorganisms from the hands. Hand hygiene is vital to keep everyone safe.
METHODS OF HAND HYGIENE
1. Soap & Water - preferred when hands are visibly soiled
2. Alcohol-Based Hand Sanitizer - 70 to 90% alcohol-based hand rub is preferred. Remember to check expiration dates
WHEN TO COMPLETE HAND HYGIENE
During meal preparation, as well as throughout meal service and snack service. A good way to remember hand hygiene is before or after an “activity”.
MEAL PREPARATION
• Before touching food and after touching soiled utensils, pots and pans
• After handling raw foods and ready to eat foods MEAL SERVICE
• Before entering/ re-entering the dining room and before touching dishes or utensils to set the table
• Before assisting a Resident with eating or drinking.
• After assisting a Resident with wiping mouth or hands
• After touching/clearing soiled dishes, glasses, cups or utensils
• After meal service and after assisting Residents to go back to their rooms SNACK SERVICE
• Before entering and while leaving a Resident’s room
• Before assisting them with their beverage and snack
• After touching soiled utensils and cups
HAND HYGIENE IS ALSO MANDATORY:
• After using the washroom
• After returning from break
• After smoking, vaping or eating
• After sneezing or coughing or touching your face or hair
• After returning to the kitchen or servery from the refrigerator, freezer or storeroom
• After handling dirty dishes or garbage
DIETARY CROSS TRAINING
HANDOUTS
HAND HYGIENE
WHAT YOU NEED TO KNOW ABOUT GLOVES:
• Gloves are not a substitute for hand hygiene
• Gloves are SINGLE USE. This means they can be used one time and then thrown away
• Gloves are not completely leak-free. Tears and punctures can occur
• Gloves should not be washed or reused
WHEN TO CHANGE YOUR GLOVES:
• When SOILED OR TORN
• When switching or leaving your task
• If they become contaminated
• Any time you would normally wash your hands
Hand hygiene must be performed before putting gloves on and after removing gloves!
REMEMBER, HAND HYGIENE WILL NOT ONLY PROTECT YOURSELF, BUT EVERYONE ELSE AROUND YOU
RESIDENT HAND HYGIENE
All Residents should be offered an opportunity to complete hand hygiene. This can be done by offering to wash their hands, using hand sanitizer or sanitizing wipes before entering the dining room
ALL RESIDENTS SHOULD BE ASSISTED WITH HAND HYGIENE:
• Before and after meal and snack service
• Use disposable 70-90% alcohol-based hand wipes or hand sanitizer
• Some Residents may require cueing to massage hands together until solution is dissolved
EMERGENCY PREPAREDNESS
STAPLE SHOPPING LIST
DESCRIPTION BRAND SUPC
APPLESAUCE FCY UNSWTD CAN
BEAN BAKED W/PORK OLD FSHN
BEAN CHICKPEA
BEAN GREEN CUT
BEAN KIDNEY DARK RED 2.84L
BEANS, BAKED W/TOMATO BAKED W/ TOMATO
SAUCE CND
BEANS, CHICKPEAS/ GARBANZO CND
BEETS, DICED CND
CARROT DICED
SYS CLS 6782270
ARCGARD 7224713
ARCGARD 7226013
ARCGARD 7225143
ARCGARD 7225158
SYS REL 3185436
SYS REL 2748184
ARCGARD 7223943
ARCGARD 7223939
CEREAL CREAM OF WHEAT ROBN HD 6820563
CEREAL WHEAT WHEATLETS GRANULE
COFFEE GRND 100% COLO FINE W/F
CORN CREAM STYLE FANCY
CORN, CREAM STYLE CND
ARDMILL 6416337
CITAVO 0782011
ARCGARD 7225236
SYS CLS 5221967
DRINK BERRY ZERO GATORADE GATRADE 5361437
DRINK GINGER ALE SCHWEPP 6338945
DRINK MIX FRUIT PUNCH CAN SYS CLS 0089672
DRINK MIX GRAPE CAN SYS CLS 0089847
DRINK MIX ICED TEA CAN SYS CLS 0089698
DRINK MIX LEMONADE CDN
SYS CLS 0089854
DRINK MIX PEACH CAN SYS CLS 0089870
DRINK MIX RASP CAN SYS CLS 0089813
FRUIT ASST TROPICAL SYS CLS 5322033
FRUIT COCKTAIL CH IN PEAR JCE
FRUIT COCKTAIL IN LIGHT SYRUP
FRUIT COCKTAIL PEAR JCE CANADA
FRUIT COCKTAIL PEAR JUICE CONC
FRUIT CUP CCKTL IN PEAR JUICE
FRUIT CUP MNDRN ORNG IN PR JC
FRUIT CUP PEACH DCD PEAR JUICE
FRUIT CUP PEAR DICED IN JUICE
HONEY PURE GOLDEN LIQ
JAM STRAWBERRY CUP W/PECTIN
JELLY GRAPE CUP W/PECTIN
KETCHUP PACKET
SAHAR B 5773320
SYS CLS 3857352
SYS CLS 3153210
SYS CLS 3859073
CORINA 7272803
CORINA 7272807
CORINA 7272843
CORINA 7272802
SYS CLS 4063954
HSRCCLS 0043372
HSRCCLS 1486703
HEINZ 2921708
MARINARA SAUCE ALL PURPOSE AREZCLS 3202395
MARMALADE ORANGE CDN
HSRCCLS 2028777
MAYONNAISE IND HEINZ 3289063
MIX PANCAKE BTRMLK COMPLET
MUSTARD PKT CANADA
SYS CLS 0214759
HSRCCLS 9700535
EMERGENCY PREPAREDNESS
STAPLE SHOPPING LIST
DESCRIPTION BRAND SUPC
OIL COOKING FLVRD ZTF CDN
OIL OLIVE
PAN COATING ARSL ALL PURP ZTF
PASTA BOWTIE FARFALLE
PASTA MACARONI ELBOW HEAVY WAL
PASTA NOODLE EGG WIDE 1/2 IN
PASTA PENNE RIGATE HEAVY WALL
PASTA RIGATONI
PASTA SPAGHETTINI 20IN
PEANUT BUTTER CREAMY
PEANUT BUTTER SMOOTH CUP
PINEAPPLE SLI JCE CANADA
POTATO PEARL EXTRA RICH
SYS IMP 6640388
AREZCLS 7303308
SYS IMP 7247362
AREZCLS 3538026
AREZCLS 3530411
AREZCLS 3530476
AREZCLS 3531318
AREZCLS 3538065
AREZCLS 3533629
SYS CLS 4780559
HSRCCLS 1486505
SYS REL 5284120
SYS CLS 0081463
POTATO SCALLOPED CSRL REDU SOD SYS CLS 7517610
PUDDING CHOCOLATE RTU CANADA
PUDDING RICE RTU CANADA
PUDDING VANILLA RTU CANADA
RELISH SWT GRN PKT CANADA
RICE BASMATI WHT
RICE CALROSE MED GRN SUSHI
RICE JASMINE ANGELS THAI
RICE LONG PARBOILED
SALMON PINK FCY CLB
SALT PACKET CANADA
SAUCE ALFREDO INSTANT
SAUCE BBQ DIP CUP
SYS CLS 7374622
SYS CLS 7374994
SYS CLS 7374697
HSRCCLS 9700808
INDIA'S 4387591
MEI LOI 7611351
ANGELGI 4387751
GIABRAN 5520426
SYS CLS 9078338
SYS CLS 1026038
SYS CLS 5362651
HSRCCLS 0045427
SAUCE CHEESE AGED CHEDDAR CDN CASACLS 8495715
SAUCE CHEESE INSTANT
SYS IMP 5362432
SAUCE PASTA TOMATO CDN SYS CLS 5278805
SAUCE PLUM DIP CUP HSRCCLS 0043109
SAUCE SOY 504X8ML HSRCCLS 5376599
SAUCE TARTAR CUP HSRCCLS 1486307
SOUP MIX FRCH ONION NO MSG CDN
SPICE PEPPER PAC CANADA
SYS CLS 6824171
SYS CLS 1025865
TOMATO CRUSHED XHVY CONC14.5% AREZCLS 3202935
TOMATO DICED IN JUICE
SYS IMP 5949656
TUNA CHUNK LIGHT IN WTR CAN PORTCLS 9129214
VEGETABLE MIX SOUP STOCK TRIM
SYS IMP 2164491
WATER BOTTLED AQUAFIN 4694372
WATER BTLD PLAS AQUAFIN 5789920
WATER SPRING ESKA 7107640
DISPOSABLE PRODUCT LIST
POLY EMBSD WHT 28X46 COM
BAG SAND BAG 6.75SQ FOIL CDN
5990955
BAG SANDWICH DBL SEAL 6X6 7/8" SYS CLS 0441610
BAG STORAGE FRZR DBL SEAL 1GAL SYS
BAG STORAGE FRZR DBL SEAL 2GAL
BAG STORAGE FRZR DBL SEAL QRT
BOWL CMPSTBL & LID 8OZ PAPR
BOWL PAPER SOUP 12Z W/LID CDN
BOX FOOD T/O BLK #1 5X4.5X2.5"
0441594
BOX FOOD T/O WHT #4 8.5X6.25" SYS CLS 1576349
BOX FOOD T/O WHT #8 6.75X5.5" SYS CLS 1576519
BOX FOOD T/O WHT #9 8.75X4.5" SYS CLS 1576521
BOX SANDWICH WDG KRFT SSB WNDW SYS CLS 1577095
BOX SNACK LG CDN SYS CLS 1774495
BOX SNACK MED CDN SYS CLS 1774500
BOX SNACK SMALL CDN SYS CLS 1774516
CONTAINER CMPSTBL 2COMP 9"X6" ERTHPLS 5973559
CONTAINER CMPSTBL 6"SQ HLID ERTHPLS 5973187
CONTAINER CMPSTBL 8"SQ HLID ERTHPLS 5973340
CONTAINER CMPSTBL 8.75X5.5X3 ERTHPLS 5973472
CONTAINER CMPSTBL 9"SQ HLID ERTHPLS 5973431
CUP CMPSTBL & LID 12OZ PAPR
CUP CMPSTBL & LID 16OZ PAPR
CUP PAPER CLD POLY 5OZ
CUP PAPER CLD POLY 9OZ
CUP PAPER CLD POLY SQT 12OZ
ERTHPLS 7892286
ERTHPLS 7892249
SYSTRNZ 1992934
SYSTRNZ 1993704
SYSTRNZ 1993718
CUP PLAS PRTN TRANS 2OZ SYS REL 7790239
CUP PLAS PRTN TRNS 2 OZ CDN SYS CLS 7899352
DISPOSABLE PRODUCT LIST
DESCRIPTION
FOIL ALMN ROLL HVY 45CM X 100M
FOIL ALMN ROLL STD 30CM X 200M
FOIL ALMN ROLL STD 45CM X 100M
FORK PLAS PSM HVYWGT BEIGE
FORK WOODEN BULK UNWRPD
SYSCO 0123695
SYSCO 0123414
SYSCO 0123679
ERTHPLS 7064572
ERTHPLS 5590452
FORK WOODEN INDIVIDUALLY WRAP ERTHPLS 7259457
GLOVE NITRILE FDSRV PF BLK LRG SYS CLS 4685614
GLOVE NITRILE FDSRV PF BLK MED SYS CLS 4685594
GLOVE NITRILE FDSRV PF BLK SML SYS CLS 4685576
GLOVE NITRILE FDSRV PF BLK XL SYS CLS 4685621
KIT CUTLERY PSM BGE KFS/NAP/SP ERTHPLS 7064567
KNIFE PLAS PSM HVYWGT BEIGE ERTHPLS 7064570
KNIFE WOODEN BULK UNWRPD ERTHPLS 5590464
LID PLAS CLR FLT 2 OZ PORT CDN SYS CLS 7899374
LID PLAS CLR FLT W/SLT 12-24OZ
ERTHPLS 7473477
NAPKIN 1/8F DINNER BLK 2PL CDN SYS CLS 5242678
NAPKIN DINNER 2PLY WHT 188 CT
PAN FOIL STM TBL DEEPXH 2-9/16
SYS REL 0977375
SYS CLS 7465969
PAN FOIL STM TBL FULL DP 3-3/8 SYS CLS 7293283
PLATE BIODEG 10IN DW ETH+ CDN
PLATE BIODEG 7"DW EARTH+ CDN
PLATE BIODEG 9"
PLATE BIODEG 9IN DW ETH+ CDN
PLATE BIODEG FLTD 6"
PLATE PAPER CMPSTBLE 10IN 1CMP
PLATE PAPER COMPSTBLE 6IN 1CMP
PLATE PAPER COMPSTBLE 9IN 1CMP
PLATE PAPER FBR PFAS FREE 9IN
PLATE PAPER HVY WGHT 10" CDN
PLATE PAPER HVY WGHT 8.5" CDN
PLATE PAPER HVY WGT 5 7/8" CDN
PLATE PAPER MED WGHT 8.5" CDN
PLATE PAPER MLD FBR 6
SPOON PLAS PSM HVYWGT BEIGE
SPOON WOODEN BULK UNWRPD
SYSCO 5609039
ERTHPLS 6197307
SYS REL 5148178
SYSCO 5609027
SYS REL 5148158
ERTHPLS 7183993
ERTHPLS 7183986
ERTHPLS 7183992
ERTHPLS 7218532
SYSTRNZ 2828558
SYSTRNZ 2828574
SYSTRNZ 2828586
SYSTRNZ 2828592
ERTHPLS 7064425
ERTHPLS 7064574
ERTHPLS 5590478
7.75 ERTHPLS 5450008
