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Dinex Perfect Temp Implementation Manual

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Perfect•Temp
Implementation Manual
Revised July, 2007
WWW.DINEX.COM
800-523-9752
INTERNATIONAL, INC.
628-2 HEBRON AVE, GLASTONBURY, CT 06033

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

  • Page 2: Table Of Contents

    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....................

  • Page 3: Introduction

    The manual also includes a section on the responsibilities of the sales representative, Perfect•Temp staff and customer; tools that are available from Dinex to assist in the process of implementing a system; a basic overview of the system; and information on managing the change process.

  • Page 4: Responsibilities And Tools

    The Dinex representative will: • Review implementation procedures with customer at least 4 – 6 weeks prior to start- • Act as liaison between customer, Dinex staff, and corporate office. • Complete Perfect•Temp Start-up Checklist and review as implementation approaches, updating as necessary •...

  • Page 5: Perfect•Temp Implementation Tools

    • Arrange for the removal of existing equipment and movement of any existing plumbing fixtures • Be on site for start-up of system • Evaluate system functioning following start-up and review with Dinex sales representative Perfect•Temp Implementation Tools System Information (Included in one binder) •...

  • Page 6: System Implementation

    Perfect•Temp Implementation Manual ________________________________________________________________________________ • Food Service 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) •...

  • Page 7: Pre-Implementation

    This approach can have powerful results in terms of a smoother change. It also allows those most affected by the new system to “buy into” it. Remember, preparation, planning, training, and communication are the key elements for successful implementation. Pre-implementation Overview of System by Dinex Staff...
  • Page 8 Operations. Approximately six weeks prior to start-up, a cart, refrigerator and necessary trays and dishware will be provided for use in testing recipes and training. A Dinex specialist will assist with production, scheduling, job descriptions, use of equipment and review of operations manuals.

  • Page 9: Schedules, Policies And Procedures

    Proper storage and drying Cart cleaning Refrigerator cleaning Dinex representatives will assist with the pre-implementation services as outlined above. Schedules, Policies and Procedures 1. Employee Job Descriptions, Work analyses and Scheduled Hours. These need to be carefully reviewed in light of the required production, tray assembly and other schedules (e.g., delivery of carts, tray passing) necessary to ensure optimal system performance and...

  • Page 10: Patient Tray Service Schedules

    Perfect•Temp Implementation Manual ________________________________________________________________________________ Late trays. Establish policies for hot meal cut-off times, cold meal service and trayline assembly of back-up late trays for each meal. Give thought to who will deliver or pick up late trays. Diet changes. Establish where and when this will be done. This will depend partially on whether you are rethermalizing centrally or in decentralized pantry units.
  • Page 11 Perfect•Temp Implementation Manual ________________________________________________________________________________ Areas of Consideration a. Tray Assembly Schedule. The initial weeks of implementation will probably require longer trayline assembly periods. Times can be reduced once employees adjust to new procedures. b. Tray Transfer Schedule. Use if trays will need to be transferred from transport carts to Perfect•Temp carts prior to service.

  • Page 12: Food Service Staff In-Service Training

    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.
  • Page 13 Do not wash Perfect Temp carts with either a water hose or steam. Use only a light detergent and cloth.

  • Page 14: Implementation

    Perfect•Temp Implementation Manual ________________________________________________________________________________ Implementation Flexibility, patience and a sense of humor are attributes that will make the first few on the new system a little easier. Problems are to be expected, and employees will probably be less than happy about having to work with new procedures and schedules. Changeover.

  • Page 15: Post-Implementation

    Perfect•Temp Implementation Manual ________________________________________________________________________________ Post-implementation Once the system has been up and running for four to eight weeks, it may be advisable to perform a system audit as follows: 1. Perfect•Temp Foodservice Audit Summary 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.

  • Page 16: Forms

    Perfect•Temp Implementation Manual ________________________________________________________________________________ Form 1 Page 1 of 2 Perfect•Temp Schedule for In-service Training Topics Who Should Attend When / Time Completed General: Review job descriptions Food Service Director Review scheduling – personnel, Managers, Supervisors tray assembly, delivery, meal times, menu distribution, sanitation etc.
  • Page 17 Perfect•Temp Implementation Manual ________________________________________________________________________________ Perfect•Temp In-service Training (continued) Form 1 (continued) Page 2 of 2 Topics Who Should Attend When / Time Completed Tray Passing; Hot beverage service/frozen Food Service Workers desserts Cart delivery Patient identification Isolation procedures Tray presentation Proper cover handling Tray retrieval/stacking Schedules –...
  • Page 18 Perfect•Temp Implementation Manual ________________________________________________________________________________ Form 2 Perfect•Temp Start-up Checklist Date Activity 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...
  • Page 19 Perfect•Temp Implementation Manual ________________________________________________________________________________ Form 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...
  • Page 20 Perfect•Temp Implementation Manual ________________________________________________________________________________ Form 4 Perfect•Temp Central Rethermalization Rethermalization and Delivery Schedule Meal_____________ Placed Tray Retherm Retherm Cart to Trays Patients Carts Assign- Units Carts Passers Start Stop Poured Tray Elevator Passed Served Retrieved ments...
  • Page 21 Perfect•Temp Implementation Manual ________________________________________________________________________________ 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 Perfect•Temp Implementation Manual ________________________________________________________________________________ Form 5a Unit Meal Rethermalization Schedule Unit:__________________ Program Program Pour Hot Deliver Start Beverages Trays Breakfast Lunch Dinner...
  • Page 23 COOK/CHILL PERFECT•TEMP SYSTEM 200-500 BED FACILITY ITEM ITEM DESCRIPTION DESCRIPTION Dome Storage Cart Conveyor Starter Station Tray Drying Rack Cold Food Unit Perfect•Temp® Retherm Cart Air Curtain Refrigerator DINEX INTERNATIONAL, INC. 628-2 HEBRON AVENUE, GLASTONBURY CT 06033 • 1.800.523.9752 • WWW.DINEX.COM...
  • Page 24 Perfect•Temp Implementation Manual ________________________________________________________________________________ Form 7 Perfect•Temp System Operation Domes or Insulated Covers 1. Make sure switches beside trays to be heated are in the on position. 2. Make sure switches beside trays not to be heated are in the off position. 3.
  • Page 25 Perfect•Temp Implementation Manual ________________________________________________________________________________ Form 8 Perfect•Temp (3 Position) Switch Positions...
  • Page 26 Perfect•Temp Implementation Manual ________________________________________________________________________________...
  • Page 27 Perfect•Temp Implementation Manual ________________________________________________________________________________ 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 Perfect•Temp Implementation Manual ________________________________________________________________________________ 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.
  • Page 29 Perfect•Temp Implementation Manual ________________________________________________________________________________ Form 11 Perfect•Temp Meal Service Schedule: MENU DISTRIBUTION / COLLECTION Pass Tues Thurs Menu Tray Tray Tray Tray Tray Tray Tray Pick Tues Thurs For Use Tues Thurs Tues Thurs...
  • Page 30 Perfect•Temp Implementation Manual ________________________________________________________________________________ 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 Perfect•Temp Implementation Manual ________________________________________________________________________________ Form 14 Perfect•Temp Meal Service Schedule: LABOR SCHEDULE Work Flow Chart for: Position 10am 11am 12pm...
  • Page 32 Perfect•Temp Implementation Manual ________________________________________________________________________________ Form 15 Page 1 of 2 Perfect•Temp Food Service Audit Summary Report Institution______________________ Location____________________________ Account #______________________ Representative______________________ Please Print All Information: Tray Audit Temperatures Food Item Tray Assembly Pre-rethermalization Post-rethermalization Refrigeration Temperature: Comments: ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ Production/Menu ___ Food prepared according to recipe ___ Food cooked to desired doneness...
  • Page 33 Perfect•Temp Implementation Manual ________________________________________________________________________________ Audit Summary Report (continued) Form 15(continued) Page 2 0f 2 Tray Assembly ___ Foods at proper temperature (33-38°F.) ___ Proper portion sizes used ___ Proper plating procedures followed ___ Proper placement and use of dishware ___ Back-up foods properly refrigerated during tray assembly ___ Domes placed properly ___ Cart loaded bottom up ___ Switches set properly...
  • Page 34 Perfect•Temp Implementation Manual ________________________________________________________________________________ Form 16 Account Inventory Report Institution_______________________ Location____________________________ FSD___________________________ Account #___________________________ Current Census________ Date_________ Spare Parts Inventory Part Inventory Order Comments: Soup Pads _________ _______ _______ ______________ Entrée Pads _________ _______ _______ ______________ Side Pads _________ _______ _______ ______________ Switches...
  • Page 35 Perfect•Temp Implementation Manual ________________________________________________________________________________ Notes:...

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