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Dinex Perfect Temp, Implementation Manual

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Perfect•Temp Implementation Manual 

________________________________________________________________________________ 

21 

Form 5 

 
 

Meal Service Master Rethermalization Schedule 

 

Activity 

Unit Unit  Unit Unit Unit Unit 

Breakfast: 

 

 

 

 

 

 

   Program Start 

 

 

 

 

 

 

   Program End 

 

 

 

 

 

 

   Pour Hot Beverages 

 

 

 

 

 

 

   Deliver Tray 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lunch: 

 

 

 

 

 

 

   Program Start 

 

 

 

 

 

 

   Program End 

 

 

 

 

 

 

   Pour Hot Beverages 

 

 

 

 

 

 

   Deliver Trays 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dinner: 

 

 

 

 

 

 

   Program Start 

 

 

 

 

 

 

   Program End 

 

 

 

 

 

 

   Pour Hot Beverages 

 

 

 

 

 

 

   Deliver Trays 

 

 

 

 

 

 

 

Summary of Contents for Perfect Temp

Page 1: ...WWW DINEX COM 800 523 9752 Perfect Temp Implementation Manual Revised July 2007 INTERNATIONAL INC 628 2 HEBRON AVE GLASTONBURY CT 06033 ...

Page 2: ...x Representative s Responsibilities 4 Customer s Responsibilities 4 Perfect Temp Implementation Tools 5 System Implementation Basic Overview of Process and Managing Change 7 Pre implementation 8 1 Overview of System by Dinex Staff 8 2 Schedules Policies and Procedures 9 3 Patient Tray Service Schedules 10 4 Food Service Staff In service Training 12 Implementation 14 Post implementation 15 Forms 16...

Page 3: ...entation The majority of the material is devoted to pre implementation planning including schedules policies and procedures and work analyses In service training is also covered in some detail Forms are provided at the back of the manual to assist in the process of planning for implementation The manual also includes a section on the responsibilities of the sales representative Perfect Temp staff ...

Page 4: ...e Audit Summary Report Form and Account Service Report Customer s Responsibilities Food Service Management Department Submit purchase order for system Make alterations to the facility as required Identify supervisors and personnel to uncrate set up and install equipment Provide Dinex with current blueprints and facility drawings for equipment installation menus schedules for employees patient feed...

Page 5: ...functioning following start up and review with Dinex sales representative Perfect Temp Implementation Tools System Information Included in one binder Perfect Temp Implementation Manual Perfect Temp User s Guide Perfect Temp Equipment Operation and Maintenance Manual Forms Pre implementation Implementation Perfect Temp Schedule for In service Training Form 1 Perfect Temp Start up Checklist Form 2 P...

Page 6: ...ce News Form 10 Perfect Temp Menu Distribution Collection Form 11 Cart Delivery to Units Form 12 Cart Retrieval from Units Form 13 Labor Schedule Form 14 Post implementation Perfect Temp Food Service Audit Summary Report Form 15 Account Inventory Report Form 16 System Implementation Basic Overview of Process and Managing Change ...

Page 7: ... benefits to be derived from the change A review of current problems and how the new system addresses them is worthwhile A review of the alternatives will help everyone understand why this particular option was selected 3 Reiterate the fact that problems are natural with any new system Patience will be required by all Problems don t indicate that the system was a bad idea but that something signif...

Page 8: ...ons manuals It cannot be overemphasized that prior training is crucial to smooth system start up Topics to Review Food production Menu review compatible item plating Standardized recipes Ingredient control Advanced production schedule Blast chilling product time charts Product storage refrigerator temperatures review Degree of final cooking Portion thickness and height Product moisture content Toa...

Page 9: ...rmance and patient satisfaction 2 Assessment of physical layout of assembly area cart storage and sanitation areas Develop trayline assembly stations based on the menu to be used personnel available and motion economy List components to be stored at each station Identify outlets required for refrigerated equipment cold food tables air curtains milk refrigerators Organize starter station and select...

Page 10: ...system Generally speaking since kosher packs need to be reheated in their unopened packaging you will need to establish a procedure for placing the kosher pack on the tray in the entrée section and ensuring that the entrée pad is set to remain cold The kosher meal will then be heated by microwave either in the kitchen or on the unit pantry prior to service Highlight menus in some fashion to make t...

Page 11: ...enus will need to reflect the change to avoid patient and staff confusion f Diet Office Diet Corrections The time available between the arrival of early shift employees and breakfast delivery is usually limited You may need to have early shift diet clerks start earlier to correct for diet changes and allow time for trayline personnel to replace trays In addition have the diet clerk assemble the me...

Page 12: ...ar with the manual starting procedures outlined on 6 Since the controllers on the roll in refrigerators are above the refrigerator doors some employees may need a stepladder to reach the key or the Dinex Remote Key Pad which plugs into the Station Commander is operated from the floor Item Number 6803993 Beverage Service 1 Decentralized Service Instruct employees who will be serving trays on the me...

Page 13: ... 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 nee...

Page 14: ...ory personnel to assist assembly employees Make additional Food Nutrition management back ups available on the patient floor to instruct food service and or nursing personnel in the delivery and handling of the trays Daily Meetings Have short daily meetings before and immediately following trayline assembly and service to reinforce what employees need to know answer questions and provide support F...

Page 15: ...ary Form Form 15 Using this form as a guideline review the entire system daily in a manner similar to that used to inspect other operational components 2 Weekly Monthly Employee Meetings Continue these to review and solve problems clarify information and support employee efforts 3 Meal Rounds Checking tray delivery to the patient will continue to be important as well as checking in with nursing st...

Page 16: ...ee of final cooking Portion thickness and height Product moisture content Vegetables uncooked par cooked fully cooked Preparation of starches and cereals Blast chill basic principles Blast chill product time charts Food bank controls Food Service Director All production personnel Tray Assembly Cold table diagrams Cold temperature controls Use of food bank Portioning Plating standard special isolat...

Page 17: ...art delivery and retrieval Food Service Workers Tray Transportation Loading and unloading truck Truck Driver Sanitation Scraping of tray components Loading and unloading dish machine Proper storage and drying Cart cleaning Refrigerator cleaning Food Service Workers Maintenance Blast chill refrigerator Perfect Temp carts Refrigerators Controllers control panel Overall Maintenance Personnel System O...

Page 18: ... 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 b...

Page 19: ...3 Patient Tray Service Schedules Activity Breakfast Lunch Dinner Tray Assembly Tray Transfer Correct for Diet Changes Cart Delivery Start of Rethermalization Pour Hot Beverages Tray Delivery Tray Retrieval Ware washing Cart Cleaning Return Cart to Refrigerator Diet Office Menu Distribution Menu Collection Correct for Changes ...

Page 20: ...___________________ 20 Form 4 Perfect Temp Central Rethermalization Rethermalization and Delivery Schedule Meal_____________ Units No of Carts No Tray Passers Retherm Start Retherm Stop Hot Bev Poured Bev Placed on Tray Cart to Elevator Trays Passed No Patients Served Carts Retrieved Assign ments ...

Page 21: ...___________ 21 Form 5 Meal Service Master Rethermalization Schedule Activity Unit Unit Unit Unit Unit Unit Breakfast Program Start Program End Pour Hot Beverages Deliver Tray Lunch Program Start Program End Pour Hot Beverages Deliver Trays Dinner Program Start Program End Pour Hot Beverages Deliver Trays ...

Page 22: ...l ________________________________________________________________________________ 22 Form 5a Unit Meal Rethermalization Schedule Unit __________________ Program Start Program End Pour Hot Beverages Deliver Trays Breakfast Lunch Dinner ...

Page 23: ...3 1 800 523 9752 WWW DINEX COM 23 1 Dome Storage Cart 2 Starter Station 3 Cold Food Unit 4 Air Curtain Refrigerator ITEM NO DESCRIPTION 5 Conveyor 6 Tray Drying Rack 7 Perfect Temp Retherm Cart ITEM NO DESCRIPTION COOK CHILL PERFECT TEMP SYSTEM 200 500 BED FACILITY 1 4 3 6 2 4 3 7 5 3 ...

Page 24: ...eside trays not to be heated are in the off position 3 Roll cart into refrigerator Open cart doors if applicable 4 Connect the Drop Cord 5 Close refrigerator door If applicable 6 Rethermalization cycle will start automatically at the scheduled time At End of the Cycle 1 Select the Cart Number on the Station Commander 2 Press Stop button 3 Unplug cart and remove from refrigerator 4 Close refrigerat...

Page 25: ...Perfect Temp Implementation Manual ________________________________________________________________________________ 25 Form 8 Perfect Temp 3 Position Switch Positions ...

Page 26: ...Perfect Temp Implementation Manual ________________________________________________________________________________ 26 ...

Page 27: ... Form 9 Hot Beverage Frozen Dessert Tally ___Breakfast ___Lunch ___Dinner Floor _____________ Add on Count Coffee__________ Total ______ Decaf Coffee ____ Total ______ Tea____________ Total ______ Decaf Tea_______ Total ______ Hot Cocoa _______ Total ______ Ice Cream_______ Total ______ Fruit Ice_________ Total ______ ...

Page 28: ...__________ 28 Form 10 Food Service News Our new service has started We do not believe this will impact any of the normal routines You may notice food service workers a little more often on your units making coffee just before meal service Some of our times may change slightly Please bear with us Thank you ...

Page 29: ...erfect Temp Meal Service Schedule MENU DISTRIBUTION COLLECTION Pass Menu On Sat B Tray Sun B Tray Mon B Tray Tues B Tray Wed B Tray Thurs B Tray Fri B Tray Pick Up Sat PM Sun PM Mon PM Tues PM Wed PM Thurs PM Fri PM For Use On Sun L D Mon B Mon L D Tues B Tues L D Wed B Wed L D Thurs B Thurs L D Fri B Fri L D Sat B Sat L D Sun B ...

Page 30: ..._____________________________________________________________ 30 Form 12 Perfect Temp Meal Service Schedule CART DELIVERY TO UNITS Unit Breakfast Lunch Dinner Form 13 Perfect Temp Meal Service Schedule CART RETRIEVAL FROM UNITS Unit Breakfast Lunch Dinner ...

Page 31: ...______________________________________________________________________________ 31 Form 14 Perfect Temp Meal Service Schedule LABOR SCHEDULE Work Flow Chart for Position 5am 6am 7am 8am 9am 10am 11am 12pm 1pm 2pm 3pm 4pm 5pm 6pm 7pm 8pm 9pm ...

Page 32: ..._____ ___________________________________________________________________ ___________________________________________________________________ Production Menu ___ Food prepared according to recipe ___ Food cooked to desired doneness ___ Food properly chilled after cooking ___ Food items dated and rotated under refrigeration ___ Sauces prepared with modified starches ___ Proper food items purchased ...

Page 33: ...ts plugged in properly ___ Rethermalization starts on schedule without delays ___ Hot beverages and frozen desserts added ___ Trays served on time ___ Late tray meal service handled per policy ___ All components returned to kitchen on time ___ Other___________________________________________________________________ Comments ___________________________________________________________________ ______...

Page 34: ...________ Switches _________ _______ _______ ______________ Stationary Casters _________ _______ _______ ______________ Cable Assembly _________ _______ _______ ______________ Pigtail Assembly _________ _______ _______ ______________ Bolts _________ _______ _______ ______________ Other specify _________ _______ _______ ______________ Sanitation Comments Trays Dish machine Carts No Problem _________...

Page 35: ...Perfect Temp Implementation Manual ________________________________________________________________________________ 35 Notes ...

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