Perfect•Temp Implementation Manual
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13
assign employees to the tasks of pouring and placing beverages and adding frozen desserts.
A tally sheet may be useful to provide handy counts for employees working on this set of
tasks.
Hold and Maintain Cycle / Cart Plugging and Unplugging.
Review this procedure a
number of times and have each employee physically plug and unplug a cart.
Test for Proper Rethermalization.
To avoid passing an improperly rethermalized
tray, show employees how to do a quick test for proper rethermalization by touching the
bottoms of the heat pads. They should be warm or cool to the touch, depending upon the
switch placement: (Also see Forms 7 & 8.)
Three
Position
Switch:
Two
Position
Switch:
- Switch up = entrée plate and soup bowl ON
Each pad has its own control-
- Switch in middle position = both OFF
Up is ON
- Switch down = entrée plate OFF, soup bowl ON
Down is OFF
Cart/Tray Retrieval and Washing
. Employees assigned to these functions will need
a review of acceptable procedures for cart washing. The method is outlined in the
User’s
Guide.
It cannot be overemphasized that care should be used in handling and cleaning the
carts to maintain them in peak condition.
If Perfect•Temp carts are used to transport soiled trays to the kitchen, a little extra
attention should be given to placing trays in the carts so that food is not spilled or splashed on
cart surfaces
.
Do not wash Perfect Temp carts with either a water hose or steam. Use
only a light detergent and cloth.
The need to retrieve and clean Perfect•Temp carts within a narrow time frame will
depend upon tray assembly schedules and the number of available Perfect•Temp carts.
Therefore, scheduling these tasks is determined after considering tray assembly, delivery and
cart availability.
Tray washing (as well as domes or covers) should be similarly scheduled with the
added consideration of adequate rack drying time to reduce moisture on trays at the time of
the next tray assembly. Instructing staff in the proper storage of tray servers, covers and
domes (standing on their sides) after washing will facilitate drying.
Nursing Unit Staff.
To foster greater acceptance and improve cooperation, give each
unit information on the new system and the changes to come prior to implementation. In
addition, leave each unit some written information on the system and whom to call for
assistance. Show nursing staff how to remove trays from carts and how to handle soiled
trays, covers and domes.
