Perfect•Temp Implementation Manual
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18
Form 2
Perfect•Temp Start-up Checklist
Activity
Who
Date
Completed
All equipment at designated locations
All equipment uncrated, washed, set in place
Refrigerators installed
Controllers installed
working
programmed
Perfect•Temp carts working
Drying/storage racks assembled
All trays and dishware uncrated
washed
stored appropriately
Menus and recipes tested
Production schedule set
Blast chill procedure and schedule set
Thermalization schedule set
programmed
posted
Employee schedules reviewed and revised
Employee job descriptions reviewed and revised
Employees trained
Policies and Procedures set for
diet changes
late trays
isolation trays
kosher trays
All disposables purchased
Appropriate pans, utensils, etc. in house for
food bank
tray assembly
Existing dishware, mugs, milks, juices, etc.
verified for compatibility w/Perfect•Temp tray
System monitoring in place:
temperature logs
cold table diagrams
plating diagrams
Daily schedule of job duties
Test tray procedure
Patient surveys
