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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.

TABLE OF CONTENTS 4. Menu and Resource Overview 5. Emergency Menus: 5. 7-Day Low-Labour Menu 8. 3-Day No Power Menu 11. 3-Day No Water Menu 14. Scheduling Emergency Menus in Synergy Tech Suite 15. Outbreak Management Resources 22. Appendices: 23. Food Safety Best Practices:

24. Clean, Separate, Cook, Chill 25. Internal Cooking Temperatures 26. Length of Food Storage Guidelines 28. Hand Washing Best Practices 29. Outbreak Foodservice Audit 33. Dietary Cross Training Handouts 33. Food Handling 39. Meals & Snacks 45. Hand Hygiene 47. Emergency Preparedness Staple Shopping List 49. Disposable Shopping List

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.

All Emergency Menus Are Available In Synergy Tech Suite!

Also included in this toolkit:

OUTBREAK MANAGEMENT RESOURCES 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 MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

SUNDAY

BREAKFAST Orange Juice

125ml

Cranberry Juice

1 Each

Crushed Pineapple

125ml

Corn Flakes Cereal180ml

Special K Cereal

180ml

Sausage Patty

1 Each

Cheddar Cheese Slice

30g

Whole Wheat Toast

2 Slice

Whole Wheat Toast

Margarine 2% Milk Coffee

1 Each 250ml 180ml

Margarine 2% Milk Coffee

Special K Cereal

180ml

Honey Nut Cheerios Cereal

Peanut Butter

2 Each

Peanut Butter

White Toast

2 Slice

White Toast

Raspberry Jam

1 Each

Grape Jelly

Hot Tea

180ml

Hot Tea

Banana Half

125ml

Apple Juice

125ml Orange Juice

Chilled Peach 125ml Banana Half Slices Honey Nut Corn Flakes Cheerios 180ml Cereal Cereal Hard Boiled Scrambled 1 Each Egg Eggs

Cranberry Juice Mandarin 1 Each Oranges 125ml

180ml

Special K Cereal

125ml

Orange Juice

125ml

Apple Juice

125ml

Chilled Diced Pears

125ml

Mango

125ml

180ml

Honey Nut 180ml Cheerios Cereal

Corn Flakes Cereal 180ml

Creamy Yogurt

100g

Hard Boiled Egg

1 Each

Whole Wheat Toast

2 Slice

Whole Wheat Toast

2 Slice

Margarine 2% Milk Coffee

1 Each 250ml 180ml

Margarine 2% Milk Coffee

1 Each 250ml 180ml

1 #16 Cheddar 30g sc. Cheese Slice Whole Whole Wheat Whole Wheat 2 Slice 2 Slice 2 Slice Wheat 2 Slice Toast Toast Toast 1 Each Margarine 1 Each Margarine 1 Each Margarine 1 Each 250ml 2% Milk 250ml 2% Milk 250ml 2% Milk 250ml 180ml Coffee 180ml Coffee 180ml Coffee 180ml Honey Nut Rice Krispies Special K 180ml 180ml 180ml Cheerios 180ml Cereal Cereal Cereal Peanut 2 Each Peanut Butter 2 Each Peanut Butter 2 Each 2 Each Butter 2 Slice White Toast 2 Slice White Toast 2 Slice White Toast 2 Slice Strawberry 1 Each 1 Each Raspberry Jam 1 Each Grape Jelly 1 Each Jam 180ml Hot Tea 180ml Hot Tea 180ml Hot Tea 180ml

Special K Cereal 180ml

Rice Krispies Cereal 180ml

Peanut Butter

2 Each

Peanut Butter

2 Each

White Toast

2 Slice

White Toast

2 Slice

Raspberry Jam

1 Each

Strawberry Jam

1 Each

Hot Tea

180ml

Hot Tea

180ml

Cream of Asparagus Soup

180ml

LUNCH Chicken Noodle Soup

180ml

Cream of Broccoli 180ml Soup

Unsalted Crackers 2 Each

Sliced Beef Sndw 1 Each on Wheat

Turkey Salad on Wheat

1 Each

Coleslaw

Four Bean Salad

125ml

Chilled Tropical Fruit Coffee

125ml 125ml 180ml

Macaroni & Cheese

180ml

Tomato Slices

3 Strips

Chilled Diced Pears Coffee Egg Frittata Omelette

180ml 1 Each

Multi Grain Roll 1 Each Buttered Brussels 125ml Sprouts Margarine

Chocolate Pudding Cup 2% Milk Hot Tea

125ml

1 Each

250ml

Vanilla Ice Cream 125ml

250ml 180ml

2% Milk Hot Tea

250ml 180ml

Cream of 180ml Mushroom 180ml Soup Unsalted Unsalted Unsalted 2 Each 2 Each 2 Each Crackers Crackers Crackers Cheddar Turkey Ham Salad on Cheese Sndw 1 Each 1 Each Salad on 1 Each WW on WW Wheat Mixed Salad Cucumber Tomato 125ml with Italian 125ml 3 Strips Slices Slices Dressing Fresh Apple Chilled Peach 1 Each 125ml Applesauce 125ml Slices Slices Coffee 180ml Coffee 180ml Coffee 180ml Roasted Chicken Pot 1 3x4 Breaded 1 Each Vegetable 1 Each Pie in Pollock Lasagna French Fries 10 Each California Sunrise 125ml 125ml Coleslaw 125ml Vegetables Vegetables Tartar Margarine 1 Each 1 Each Sauce Chocolate Ice Strawberry 125ml Rice Pudding 125ml 125ml Cream Ice Cream 2% Milk 250ml 2% Milk 250ml 2% Milk 250ml Hot Tea 180ml Hot Tea 180ml Hot Tea 180ml Tomato Basil Minestrone 180ml Bisque Soup

Turkey Vegetable 180ml w/Pasta Soup Unsalted 2 Each Crackers Cucumber Cream Cheese Sndw on 1 Each WW Mediterranean Salad

125ml

Chilled Tropical 125ml Fruit Coffee 180ml Stuffed Cabbage 2 Each Rolls

Unsalted Crackers 2 Each Sliced Chicken Sndw on WW

1 Each

Mixed Green Italian Salad

125ml

Fruit Cocktail

125ml

Coffee

180ml

Spinach & Cheese 2 Each Cannelloni

Multi Grain Roll 1 Each Sliced Carrots

125ml

Margarine

1 Each

Vanilla Pudding Cup 2% Milk Hot Tea

1 Each 250ml 180ml

Italian Mixed Vegetables

Pudding Butterscotch Cup 2% Milk Hot Tea

125ml

1 Each 250ml 180ml

DINNER Chicken Kiev

1 Each

Mashed Potatoes 125ml Green Beans

125ml

Buttertart Square 1 2x2 Coffee

180ml

Egg Salad Sndw on 1 Each Wheat

Mixed Green Italian Salad

125ml

Applesauce

125ml

2% Milk Hot Tea

250ml 180ml

Sweet & Sour Meatballs

6 Each

Baked Sole Fillet

90g

Chicken Strips 3 Each Roast Beef 90g

Barbecue Tartar Sauce 30ml 30ml Beef Gravy 30ml Sauce Mashed Baked Potato Mashed Rotini 125ml 125ml 125ml 125ml Potatoes Wedges Potatoes Broccoli Creamed Diced Carrots 125ml 125ml Cauliflower 125ml 125ml Florets Corn Triple Choc Fudge Mini Assorted 1 2x3 1 Each Date Square 1 2x3 Carrot Cake 1 2x3 Cake Cheesecake Coffee 180ml Coffee 180ml Coffee 180ml Coffee 180ml Egg Salad Chicken Salad Corned Beef Tuna Salad 1 Each 1 Each 1 Each Sndw on 1 Each Sndw on WW on Wheat Sndw on WW Wheat Mixed Mixed Salad Tossed Ranch Four Bean Greens 125ml with Balsamic 125ml 125ml 125ml Salad Salad w/Berry Drsg Vinaigrette Chilled Diced Crushed Mandarin Oranges 125ml Fruit Cocktail 125ml 125ml 125ml Pears Pineapple 2% Milk 250ml 2% Milk 250ml 2% Milk 250ml 2% Milk 250ml Hot Tea 180ml Hot Tea 180ml Hot Tea 180ml Hot Tea 180ml

Turkey Schnitzel 1 Each

Baked Ham

Baked Potato Wedges

Mashed Potatoes 125ml

125ml

Broccoli Florets 125ml Boston Cream Cake Coffee Ham Salad on WW

Wax Beans

125ml

1 Slice

Apple Pie Slice

1 Slice

180ml

Coffee

180ml

1 Each

Salmon Salad on WW

1 Each

Coleslaw

125ml

Cucumber Slices 125ml Chilled Peach Slices 2% Milk Hot Tea

90g

125ml

Mandarin Oranges 125ml

250ml 180ml

2% Milk Hot Tea

250ml 180ml

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 MENU ITEM Entrees from scratch or semi-scratch Lasagna, quiche, mac & cheese, chili, pot pies, etc

Sandwiches & wraps Sliced meats or salad fillings from scratch

LOW LABOUR SUBSTITUTE • Pre-prepared, heat & serve products • Pre-cooked meats with RTS sauce • (ex: cooked breaded chicken balls with sweet & sour sauce) • Pre-cooked and/or pre-sliced proteins (meat, eggs) • RTS salad fillings

Entree proteins Chicken breast, roast beef, egg dishes, etc

• Pre-sliced and/or pre-cooked meats • Pre-prepared omelets, frittata, scrambled eggs

Soups from scratch or semi-scratch

• Pre-prepared soups (from frozen, RTS, condensed) • Serve fruit juice or vegetable juice in place of soup 2-3 times per week

Dessert from scratch, semi-scratch or bulk

• Prepared cakes, pies, cookies, bars & crisps • RTS PC items (gelatin, ice cream, pudding, mousse cups)

Fruit & vegetables

• Pre-chopped from frozen, canned or fresh • PC items like applesauce, fruit salad cups, etc.

Salads & slaws from homemade

• Pre-chopped salad mixes and blends • RTS salads and slaws

Starches

• Parboiled rice, pre-cooked pasta, RTB potato sides

Condiments & Sauces Gravy, ketchup, preserves, salad dressings

• Prepared and PC items

Beverages

• Individual portions of milk, juice, water, etc.

RTS – ready to serve PC – individual portions RTB – ready to bake

3-Day No Power Menu Day One

Day Two

Day Three

BREAKFAST

Banana Half

1 Each

Banana Half

1 Each

Banana Half

1 Each

Bran Flakes Cereal

180ml

Rice Krispies Cereal

180ml

Raisin Bran Cereal

180ml

Vanilla Smooth Cottage Cheese 1 Each

Cheddar Cheese Slice

30g

Fruit Yogurt

1 Each

Whole Wheat Bread

2 Slice

Whole Wheat Bread

2 Slice

Whole Wheat Bread

2 Slice

Apple Jelly

1 Each

Apple Jelly

1 Each

Apple Jelly

1 Each

2% Milk

250ml

2% Milk

250ml

2% Milk

250ml

Apple Juice

1 Each

Cranberry Cocktail

1 Each

Orange Juice

1 Each

Banana Half

1 Each

Banana Half

1 Each

Banana Half

1 Each

Special K Cereal

180ml

Raisin Bran Cereal

180ml

Special K Cereal

180ml

Peanut Butter

2 Each

Peanut Butter

2 Each

Peanut Butter

2 Each

White Bread

2 Slice

White Bread

2 Slice

White Bread

2 Slice

Apple Jelly

1 Each

Apple Jelly

1 Each

Apple Jelly

1 Each

2% Milk

250ml

2% Milk

250ml

2% Milk

250ml

Apple Juice

1 Each

Cranberry Cocktail

1 Each

Orange Juice

1 Each

LUNCH

Minestrone Soup

180ml

Beef Vegetable Barley Soup

180ml

Chicken Noodle Soup

180ml

Unsalted Crackers

2 Each

Unsalted Crackers

2 Each

Unsalted Crackers

2 Each

Egg Salad Sndw on Wheat

1 Each

Tuna Salad Sndw on WW

1 Each

Salmon Salad on WW

1 Each

Chickpea Salad

125ml

Iceberg Salad

125ml

Cucumber Slices

125ml

Italian Dressing

1 Each

Fruit Cocktail

125ml

Chilled Diced Peaches

125ml

Mandarin Oranges

125ml

Grape Drink

125ml

Fruit Punch

125ml

Lemonade Drink

125ml

Minestrone Soup

180ml

Beef Vegetable Barley Soup

180ml

Chicken Noodle Soup

180ml

Unsalted Crackers

2 Each

Unsalted Crackers

2 Each

Unsalted Crackers

2 Each

P B & J on Wheat

1 Each

P B & J on Wheat

1 Each

P B & J on Wheat

1 Each

Chickpea Salad

125ml

Iceberg Salad

125ml

Cucumber Slices

125ml

Vanilla Pudding Cup

1 Each

Social Tea Cookies

1 Each

Chocolate Pudding Cup

1 Each

Grape Drink

125ml

Fruit Punch

125ml

Lemonade Drink

125ml

DINNER Spaghetti & Meat Sauce

DINNER 250ml

DINNER

Sweet Hickory BBQ Baked Beans

250ml

Mashed Potatoes

125ml

Macaroni & Cheese

250ml

Garden Peas

125ml

California Vegetables

125ml

Creamed Corn

125ml

Multi Grain Roll

1 Each

Multi Grain Roll

1 Each

Margarine

1 Each

Margarine

1 Each

Uniced Chocolate Brownie

1 Each

Buttertart Square

1 2x2

Date Square

1 2x2

Lemonade Drink

125ml

Peach Drink

125ml

Cranberry Drink

125ml

P B & J on Wheat

1 Each

P B & J on Wheat

1 Each

P B & J on Wheat

1 Each

Strawberry Applesauce

1 Each

Applesauce Cup

1 Each

Applesauce Blueberry Unsweet PC 1 Each

Chilled Apricots

125ml

Chilled Diced Pears

125ml

Pineapple Tidbits

125ml

Lemonade Drink

125ml

Peach Drink

125ml

Cranberry Drink

125ml

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

SPECIAL DIETARY NEEDS

•

Keep Residents informed about meal changes and availability during the power outage. Provide updates to families about food and nutrition management during the outage.

•

Adapt meals to meet special dietary requirements using available supplies. Work with Registered Dietitian to ensure nutritional needs are met during power outages.

FOOD INVENTORY

FOOD HANDLING

•

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)

•

Ensure proper hygiene practices when handling food to prevent contamination. Store and handle food in clean, safe containers to avoid contamination.

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. © Seasons Care Dietitian Network 2024 9

EQUIPMENT

FOOD SAFETY

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.

•

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 Day One

Day Two

Day Three

BREAKFAST

Apple Juice

1 Each

Orange Juice

1 Each

Apple Juice

1 Each

Banana Half

1 Each

Banana Half

1 Each

Banana Half

1 Each

Bran Flakes Cereal

180ml

Rice Krispies Cereal

180ml

Raisin Bran Cereal

180ml

Cheddar Cheese Slice

30g

Vanilla Smooth Cottage Cheese

1 Each

Fruit Yogurt

1 Each

Whole Wheat Toast

2 slice

Whole Wheat Toast

2 slice

Whole Wheat Toast

2 slice

Apple Jelly

1 Each

Apple Jelly

1 Each

Apple Jelly

1 Each

2% Milk

250ml

2% Milk

250ml

2% Milk

250ml

Apple Juice

1 Each

Orange Juice

1 Each

Apple Juice

1 Each

Banana Half

1 Each

Banana Half

1 Each

Banana Half

1 Each

Special K Cereal

180ml

Raisin Bran Cereal

180ml

Special K Cereal

180ml

Peanut Butter

2 Each

Peanut Butter

2 Each

Peanut Butter

2 Each

White Toast

2 Slices

White Toast

2 Slices

White Toast

2 Slices

Apple Jelly

1 Each

Apple Jelly

1 Each

Apple Jelly

1 Each

2% Milk

250ml

2% Milk

250ml

2% Milk

250ml

LUNCH

Minestrone Soup

180ml

Cream of Broccoli Soup

180ml

Chicken Noodle Soup

180ml

Unsalted Crackers

2 Each

Unsalted Crackers

2 Each

Unsalted Crackers

2 Each

Egg Salad Sndw on Wheat

1 Each

Cheddar Cheese Sndw on WW

1 Each

Salmon Salad on WW

1 Each

Seasoned French Green Beans 125ml

Green Beans

125ml

Four Bean Salad

125ml

Fruit Cocktail

125ml

Chilled Diced Peaches

125ml

Mandarin Oranges

125ml

Grape Juice

1 Each

Cranberry Cocktail

1 Each

Grape Juice

1 Each

Minestrone Soup

180ml

Cream of Broccoli Soup

180ml

Chicken Noodle Soup

180ml

Unsalted Crackers

2 Each

Unsalted Crackers

2 Each

Unsalted Crackers

2 Each

Chicken Pot Pie

1 Each

Egg Frittata Omelette

1 Each

Stuffed Cabbage Rolls

1 Each

Seasoned French Green Beans

125ml

Green Beans

125ml

Four Bean Salad

125ml

Multi Grain Roll

1 Each

Multi Grain Roll

1 Each

Margarine

1 Each

Margarine

1 Each

Vanilla Pudding Cup

1 Each

Arrowroot Cookies

1 Each

Chocolate Pudding Cup

1 Each

Grape Juice

1 Each

Cranberry Cocktail

1 Each

Grape Juice

1 Each

DINNER

Meat Lasagna

1 3x4 in

Vegetable Chili

180ml

Macaroni & Cheese

250ml

Garden Peas

125ml

Diced Beets

125ml

Creamed Corn

125ml

Multi Grain Roll

1 Each

Multi Grain Roll

1 Each

Margarine

1 Each

Margarine

1 Each

Uniced Chocolate Brownie

1 Each

Buttertart Square

1 2x2

Date Square

1 2x2

Cranberry Cocktail

1 Each

Grape Juice

1 Each

Tomato Juice

1 Each

Tuna Salad Sndw on WW

1 Each

Turkey & Swiss Sndw on WW

1 Each

Ham Salad on WW

1 Each

Garden Peas

125ml

Diced Beets

125ml

Creamed Corn

125ml

Chilled Apricots

125ml

Chilled Diced Pears

125ml

Pineapple Tidbits

125ml

Cranberry Cocktail

1 Each

Grape Juice

1 Each

Tomato Juice

1 Each

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

HYGIENE & SANITATION

•

• •

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.

EQUIPMENT- NO DISHWASHER OR RUNNING WATER • • • •

EMERGENCY SUPPLIES •

•

Maintain strict hygiene practices with available resources, such as using hand sanitizers and sanitizing wipes.

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.

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. © Seasons Care Dietitian Network 2024 12

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. 14

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:

IMPLEMENT TRANSPARENT COMMUNICATION CHANNELS:

•

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.

•

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.

Always Remember To Communicate Any Menu Changes To Residents.

• 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! 19

STRATEGIES TO MANAGE For more tips & tricks on tray presentation, IN SUITE SERVICE please contact your TRAY PRESENTATION

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

Place PC condiments together in a container

Single use, pre-packaged beverage options may also be a possible solution for tray service.

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 soup in an insulated bowl with lid

Serve starch and protein in a 2compartment clam shell disposable food container. Serve salad in a small container.

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.

Ontario Ministry of Health and Long-Term Care. (2011) Food Safety.

INTERNAL COOKING TEMPERATURES WHOLE POULTRY (chicken, turkey, duck)

82°C (180°F)

POULTRY PIECES (chicken, turkey, duck)

74°C (165°F)

STUFFING IN POULTRY

74°C (165°F)

DUCK, GOOSE, PHEASANT

74°C (165°F)

BEEF, VEAL, LAMB OR GOAT (pieces and whole cuts)

Medium Rare: 63°C (145°F) Medium: 71°C (160°F) Well Done: 77°C (170°F)

PORK OR FRESH CURED HAM (pieces and whole cuts)

71°C (160°F)

BEEF, VEAL, LAMB AND PORK GROUND MEAT AND MEAT MIXTURES (burgers, sausages, meatballs, meatloaf, casseroles)

71°C (160°F)

GROUND POULTRY

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

74°C (165°F)

FOOD MIXTURES CONTAINING POULTRY, EGGS, MEAT OR FISH (soups, stews, casseroles, stocks, gravy)

74°C (165°F)

LEFTOVERS

74°C (165°F)

HOT DOGS

74°C (165°F)

Ontario Ministry of Health and Long-Term Care. (2011) Food Safety.

LENGTH OF FOOD STORAGE GUIDELINES PRODUCT

REFRIGERATOR 4ºC (40ºF)

FREEZER -18ºC (0ºF)

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

Chicken, Turkey - whole

2-3 days

1 year

Chicken, Turkey - pieces

2-3 days

6 months

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

Canned ham

6-9 months

Don't Freeze

Ham, fully cooked (half & slices)

3-4 days

2-3 months

Bacon

1 week

1 month

Sausage, raw (pork, beef, turkey)

1-2 days

1-2 months

Pre-cooked, smoked links or patties

1 week

1-2 months

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

2-3 days

4 months

FRESH POULTRY

FRESH FISH

HAM

BACON & SAUSAGE

LEFTOVERS

Ontario Ministry of Health and Long-Term Care. (2011) Food Safety.

LENGTH OF FOOD STORAGE GUIDELINES PRODUCT

REFRIGERATOR 4ºC (40ºF)

FREEZER -18ºC (0ºF)

HOT DOGS & LUNCH MEATS Hotdogs

2 weeks

1-2 months

Hotdogs - Opened

1 week

Lunch meats

2 weeks

1-2 months

Lunch meats - Opened

3-5 days

1-2 months

Deli meats

3-4 days

2-3 months

Store-prepared or homemade salads

3-5 days

Don't freeze

DELI FOODS

TV DINNERS / FROZEN CASSEROLES Keep frozen until ready to serve

3-4 months

EGGS

Fresh - in shell

3-4 weeks

Don't Freeze

Fresh - out of shell

2-4 days

4 months

Hardcooked

1 week

Doesn't freeze well

Milk Milk - opened

Check Best Before date

6 weeks

Cottage cheese Cottage cheese - opened

Check Best Before date

Yogurt Yogurt - opened

Check Best Before date

Cheese - Firm

5 weeks

DAIRY PRODUCTS

3 days Doesn't freeze well

3 days 1-2 months

3 days 3 months

Ontario Ministry of Health and Long-Term Care. (2011) Food Safety.

HAND WASHING BEST PRACTICES

OUTBREAK FOODSERVICE AUDIT

FOOD SERVICE AUDIT DURING AN OUTBREAK Home: ______________________ Resident Home Area: ______________

Date: ____________

Completed By: __________________

SANITATION AND INFECTION CONTROL: 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)

YES

COMMENTS / ACTION REQUIRED:

SANITATION AND INFECTION CONTROL: (continued)

YES

COMMENTS / ACTION REQUIRED:

YES

COMMENTS AND ACTION REQUIRED:

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: 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.

MEAL SERVICE: (continued)

YES

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.

MEAL SERVICE: (continued)

YES

COMMENTS AND ACTION REQUIRED:

YES

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: 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:

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

Everyone has an important role to play in reducing foodborne illness and the spread of germs through food.

SAFE FOOD HANDLING • 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!

It is important that food maintains a safe temperature during storage, preparation, cooking, holding and re-heating.

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: • 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

Ensure That All Cold Foods Are Kept Cold

Maintain a temperature of 4º (40ºf) or lower

Twice A Day

FREEZER

Ensure that all frozen foods are frozen and do not thaw prematurely.

Maintain a temperature of 18ºC (0ºF) or lower

Twice a day

High Temp Washer:

DISHWASHER

Ensure that all dishes are adequately cleaned and sanitized

•

Wash: 65°C (150°F)

•

Final Rinse: 82°C (80°F) Twice a day

Low Temp Washer: •

Wash: 60°C (140°F)

•

Final Rinse: 82°C (180°F)

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.

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.

• 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

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.

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.

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. © Seasons Care Dietitian Network 2024 38

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

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.

HAND HYGIENE TWO METHODS OF HAND HYGIENE Hand hygiene is vital to keep Residents and the whole team safe. 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. © Seasons Care Dietitian Network 2024 39

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.

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.

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

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 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.

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.

DIETARY CROSS TRAINING HANDOUTS MEAL AND SNACKS

Residents who are ill may require isolation and receive all meal s and snacks in their rooms to prevent others from being sick.

TRAY SERVICE TRAY SERVICE GUIDELINES: • 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. © Seasons Care Dietitian Network 2024 43

DIETARY CROSS TRAINING Food and fluid HANDOUTS 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).

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.

125 ml = 1 unit

Fluid equivalent from soup

125 ml = 1 unit

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 • How you were able to assist and if the Resident needs more help

Communicating with the interdisciplinary team ensures that the Residents are safe and nourished.

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 © Seasons Care Dietitian Network 2024 44

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

Hand hygiene must be performed before putting gloves on and after removing gloves!

WHEN TO CHANGE YOUR GLOVES:

REMEMBER, HAND HYGIENE WILL NOT ONLY PROTECT YOURSELF, BUT EVERYONE ELSE AROUND YOU

• • • •

When SOILED OR TORN When switching or leaving your task If they become contaminated Any time you would normally wash your hands

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 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 CEREAL CREAM OF WHEAT CEREAL WHEAT WHEATLETS GRANULE COFFEE GRND 100% COLO FINE W/F CORN CREAM STYLE FANCY CORN, CREAM STYLE CND DRINK BERRY ZERO GATORADE DRINK GINGER ALE DRINK MIX FRUIT PUNCH CAN DRINK MIX GRAPE CAN DRINK MIX ICED TEA CAN DRINK MIX LEMONADE CDN DRINK MIX PEACH CAN DRINK MIX RASP CAN FRUIT ASST TROPICAL 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 MARINARA SAUCE ALL PURPOSE MARMALADE ORANGE CDN MAYONNAISE IND MIX PANCAKE BTRMLK COMPLET MUSTARD PKT CANADA

BRAND SYS CLS ARCGARD ARCGARD ARCGARD ARCGARD

SUPC 6782270 7224713 7226013 7225143 7225158

SYS REL SYS REL ARCGARD ARCGARD ROBN HD ARDMILL CITAVO ARCGARD SYS CLS GATRADE SCHWEPP SYS CLS SYS CLS SYS CLS SYS CLS SYS CLS SYS CLS SYS CLS SAHAR B SYS CLS SYS CLS SYS CLS CORINA CORINA CORINA CORINA SYS CLS HSRCCLS HSRCCLS HEINZ AREZCLS HSRCCLS HEINZ SYS CLS HSRCCLS

3185436 2748184 7223943 7223939 6820563 6416337 0782011 7225236 5221967 5361437 6338945 0089672 0089847 0089698 0089854 0089870 0089813 5322033 5773320 3857352 3153210 3859073 7272803 7272807 7272843 7272802 4063954 0043372 1486703 2921708 3202395 2028777 3289063 0214759 9700535 47

EMERGENCY PREPAREDNESS STAPLE SHOPPING LIST DESCRIPTION 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 POTATO SCALLOPED CSRL REDU SOD 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 SAUCE CHEESE AGED CHEDDAR CDN SAUCE CHEESE INSTANT SAUCE PASTA TOMATO CDN SAUCE PLUM DIP CUP SAUCE SOY 504X8ML SAUCE TARTAR CUP SOUP MIX FRCH ONION NO MSG CDN SPICE PEPPER PAC CANADA TOMATO CRUSHED XHVY CONC14.5% TOMATO DICED IN JUICE TUNA CHUNK LIGHT IN WTR CAN VEGETABLE MIX SOUP STOCK TRIM WATER BOTTLED WATER BTLD PLAS WATER SPRING

BRAND SYS IMP AREZCLS SYS IMP AREZCLS AREZCLS AREZCLS AREZCLS AREZCLS AREZCLS SYS CLS HSRCCLS SYS REL SYS CLS SYS CLS SYS CLS SYS CLS SYS CLS HSRCCLS INDIA'S MEI LOI ANGELGI GIABRAN SYS CLS SYS CLS SYS CLS HSRCCLS CASACLS SYS IMP SYS CLS HSRCCLS HSRCCLS HSRCCLS SYS CLS SYS CLS AREZCLS SYS IMP PORTCLS SYS IMP AQUAFIN AQUAFIN ESKA

SUPC 6640388 7303308 7247362 3538026 3530411 3530476 3531318 3538065 3533629 4780559 1486505 5284120 0081463 7517610 7374622 7374994 7374697 9700808 4387591 7611351 4387751 5520426 9078338 1026038 5362651 0045427 8495715 5362432 5278805 0043109 5376599 1486307 6824171 1025865 3202935 5949656 9129214 2164491 4694372 5789920 7107640 48

DISPOSABLE PRODUCT LIST DESCRIPTION APRON POLY EMBSD WHT 28X46 COM BAG SAND BAG 6.75SQ FOIL CDN BAG SANDWICH DBL SEAL 6X6 7/8" BAG STORAGE FRZR DBL SEAL 1GAL 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" BOX FOOD T/O BLK #2 8.5X6.25" BOX FOOD T/O BLK #3 8.5X6.25" BOX FOOD T/O BLK #4 8.5X6.25" BOX FOOD T/O BLK #8 6.75X5.5" BOX FOOD T/O WHT #1 5X4.5X2.5" BOX FOOD T/O WHT #3 8.5X6.25" BOX FOOD T/O WHT #4 8.5X6.25" BOX FOOD T/O WHT #8 6.75X5.5" BOX FOOD T/O WHT #9 8.75X4.5" BOX SANDWICH WDG KRFT SSB WNDW BOX SNACK LG CDN BOX SNACK MED CDN BOX SNACK SMALL CDN CONTAINER CMPSTBL 2COMP 9"X6" CONTAINER CMPSTBL 6"SQ HLID CONTAINER CMPSTBL 8"SQ HLID CONTAINER CMPSTBL 8.75X5.5X3 CONTAINER CMPSTBL 9"SQ HLID 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 CUP PLAS PRTN TRANS 2OZ CUP PLAS PRTN TRNS 2 OZ CDN FILM PVC 2000FT ROLL SLI CUTR

BRAND SYS CLS SYS CLS SYS CLS SYS CLS SYS CLS SYS CLS ERTHPLS SYSCO SYS CLS SYS CLS SYS CLS SYS CLS SYS CLS SYS CLS SYS CLS SYS CLS SYS CLS SYS CLS SYS CLS SYS CLS SYS CLS SYS CLS ERTHPLS ERTHPLS ERTHPLS ERTHPLS ERTHPLS ERTHPLS ERTHPLS SYSTRNZ SYSTRNZ SYSTRNZ SYS REL SYS CLS SYS CLS

SUPC 5330899 5990955 0441610 0441586 0441594 0441608 7142769 7036595 1576737 1576819 1576837 1576844 1576869 1576062 1576299 1576349 1576519 1576521 1577095 1774495 1774500 1774516 5973559 5973187 5973340 5973472 5973431 7892286 7892249 1992934 1993704 1993718 7790239 7899352 0496026 49

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 FORK WOODEN INDIVIDUALLY WRAP GLOVE NITRILE FDSRV PF BLK LRG GLOVE NITRILE FDSRV PF BLK MED GLOVE NITRILE FDSRV PF BLK SML GLOVE NITRILE FDSRV PF BLK XL KIT CUTLERY PSM BGE KFS/NAP/SP KNIFE PLAS PSM HVYWGT BEIGE KNIFE WOODEN BULK UNWRPD LID PLAS CLR FLT 2 OZ PORT CDN LID PLAS CLR FLT W/SLT 12-24OZ NAPKIN 1/8F DINNER BLK 2PL CDN NAPKIN DINNER 2PLY WHT 188 CT PAN FOIL STM TBL DEEPXH 2-9/16 PAN FOIL STM TBL FULL DP 3-3/8 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 STRAW PAPR WHT FLEX WRAPD 7.75

BRAND SYSCO SYSCO SYSCO ERTHPLS ERTHPLS ERTHPLS SYS CLS SYS CLS SYS CLS SYS CLS ERTHPLS ERTHPLS ERTHPLS SYS CLS ERTHPLS SYS CLS SYS REL SYS CLS SYS CLS SYSCO ERTHPLS SYS REL SYSCO SYS REL ERTHPLS ERTHPLS ERTHPLS ERTHPLS SYSTRNZ SYSTRNZ SYSTRNZ SYSTRNZ ERTHPLS ERTHPLS ERTHPLS ERTHPLS

SUPC 0123695 0123414 0123679 7064572 5590452 7259457 4685614 4685594 4685576 4685621 7064567 7064570 5590464 7899374 7473477 5242678 0977375 7465969 7293283 5609039 6197307 5148178 5609027 5148158 7183993 7183986 7183992 7218532 2828558 2828574 2828586 2828592 7064425 7064574 5590478 5450008 50

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