3 Day Meals on Wheels

This is an abridge version of the plan for Meals on Wheels for staff.

Procedures for catering staff in Day Care Centre

 

  • Check temperature before coming into work or have it test prior to going in (there will be a non contact thermometer available)
  • Wear masks or visor
  • Wear uniform
  • Disinfect door handles and surfaces at start of work and at end
  • Clean hands thoroughly frequently (at least 20 seconds) – gloves (to my knowledge) relatively ineffective
  • Keep contact log of who everyone you meet inside and outside of work
  • Keep within the zones outlined in the Day Care Centre
  • Clean & disinfect transport bags for meals
  • Clean & disinfect drop of table in Day Care living area.
  • Keep physical distance of at least 6 feet from driver (the further the better)
  • Do not come into work or stay at work if you are in doubt

building zone covid19

Menu

 

Day Meal Veg Dessert
Tuesday Bacon Cabbage Rice pudding
Wednesday Pork chops Carrots & parsnips/onions Trifle
Thursday Beef stew Includes carrots & onions Apples & custard

 

 

Work schedule – Tuesday

 

Time What Comment
9.30 Cut up cabbage  
9.45 Peel apples & put on to stew  
10.00 Peel Potatoes  
10.15 Take of apples  
10.20 Make up white sauce  
10.40 Put on Bacon to boil  
11.00 Make up custard  
  Monitor bacon  
  Cool custard  
12.15 Reheat white sauce  
12.30 All ready  
  Ring clients to let them know to put out chairs or tables to drop of meals  
13.00 Serve out  
13.15 Deliveries  
13.45 Finish  
14.00 Break  
14.30 Clean up  
15.00 Prepare trifle  
15.30 Finish  

 

Wednesday

 

Time What Comment
9.00 Prepare trifle (if not already done)  
9.20 Cut up onions  
10.00 Peel Potatoes  
10.20 Peel & chop carrots & parnsips  
11.00 Lightly fry chops and onions  
11.30 Put on potatoes  
12.00 Put on carrots, arsnips   
  Put chops in oven  
12.30 All ready  
  Ring clients to let them know to put out chairs or tables to drop of meals  
13.00 Serve out  
13.15 Deliveries  
13.45 Finish  
14.00 Break  
14.30 Clean up  
15.30 Finish  

 

 

Thursday

 

Time What Comment
9.00 Peel carrots  
9.20 Peel onions and chop  
10.00 Fry up beef  
10.20 Apples  
10.40 Custard  
10.20 Add vegetables and fry  
10.25 Add stock & flour  
11.30 Put on potatoes  
12.10 Make up ox tail soup and add to stew  
12.30 All ready  
  Ring clients to let them know to put out chairs or tables to drop of meals  
13.00 Serve out  
13.15 Deliveries  
13.45 Finish  
14.00 Break  
14.30 Clean up  
15.30 Finish  

Ted Bradley                                                                                                                         May 2020

 

 

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