Perfect•Temp Implementation Manual Revised July, 2007 INTERNATIONAL, INC. WWW.DINEX.
Perfect•Temp Implementation Manual ________________________________________________________________________________ Table of Contents Introduction Purpose of the Implementation Manual................................................................. 3 Responsibilities and Tools Dinex Representative’s Responsibilities ............................................................... 4 Customer’s Responsibilities..................................................................................
Perfect•Temp Implementation Manual ________________________________________________________________________________ Introduction Purpose of the Implementation Manual This manual was written to serve as a guide to the sales representative and the customer before, during and after the implementation of a Perfect•Temp System. The basic intent is to provide a ready reference for both sales representative and customer.
Perfect•Temp Implementation Manual ________________________________________________________________________________ Responsibilities and Tools The Dinex representative will: • Review implementation procedures with customer at least 4 – 6 weeks prior to startup. • Act as liaison between customer, Dinex staff, and corporate office.
Perfect•Temp Implementation Manual ________________________________________________________________________________ • Provide floor/unit patient census information and desired sequencing of carts to patient floors • Review tray component and trayline stations required • Coordinate installation schedule with maintenance department and be sure that all prep work is completed, including utility modifications • Arrange for the removal of existing equipment and movement of any existing plumbing fixtures
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) • Account Inventory Report (Form 16) System Implementation Basic Overview of Process and Managing Change 6
Perfect•Temp Implementation Manual ________________________________________________________________________________ Implementation of a new system presents the challenge of facing a major change head on, and as with any major change of policy or procedure, problems can be expected. Some resistance to this type of change is natural and to be expected.
Perfect•Temp Implementation Manual ________________________________________________________________________________ Installation. An engineer will supervise and verify proper installation and hold training sessions on operation and maintenance of the equipment including troubleshooting, repair and calibration of all equipment. 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.
Perfect•Temp Implementation Manual ________________________________________________________________________________ Tray Passing: Cart handling Patient identification Isolation procedures Tray presentation Proper cover handling Tray retrieval and stacking Sanitation: Scraping of tray and components Loading and unloading dish machine Proper storage and drying Cart cleaning Refrigerator cleaning Dinex representatives will assist with the pre-implementation services as outlined above.
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.
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. c. Start of Rethermalization.
Perfect•Temp Implementation Manual ________________________________________________________________________________ Food Service Staff In-service Training Areas of Consideration Tray assembly. Consider allowing extra training for: • Component placement on trays, especially with insulated, covered trays (i.e.
Perfect•Temp Implementation Manual ________________________________________________________________________________ assign employees to the tasks of pouring and placing beverages and adding frozen desserts. A tally sheet may be useful to provide handy counts for employees working on this set of tasks. Hold and Maintain Cycle / Cart Plugging and Unplugging. Review this procedure a number of times and have each employee physically plug and unplug a cart. Test for Proper Rethermalization.
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. Follow these three steps on “changeover day”: 1.
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. 2. Weekly/Monthly Employee Meetings.
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 Review scheduling – personnel, tray assembly, delivery, meal times, menu distribution, sanitation etc.
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 desserts Cart delivery Patient identification Isolation procedures Tray presentation Proper cover handling Tray retrieval/stacking Schedules – unit meal rethermalizecart delivery and retrieval Food Service Workers Tray Tra
Perfect•Temp Implementation Manual ________________________________________________________________________________ Form 2 Perfect•Temp Start-up Checklist Activity Who Date Completed All equipment at designated locations All equipment uncrated, washed, set in place Refrigerators installed Controllers installed working programmed Perfect•Temp carts working Drying/storage racks assembled All trays and dishware uncrated washed stored appropriately Menus and recipes tested Production schedule set Blast chi
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 Correct for Changes 19
Perfect•Temp Implementation Manual ________________________________________________________________________________ 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.
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 21
Perfect•Temp Implementation Manual ________________________________________________________________________________ Form 5a Unit Meal Rethermalization Schedule Unit:__________________ Program Start Program End Pour Hot Beverages Deliver Trays Breakfast Lunch Dinner 22
PERFECT•TEMP SYSTEM COOK/CHILL PERFECT•TEMP SYSTEM 200-500 BED FACILITY 2 6 4 3 3 7 3 4 5 1 ITEM NO. 1 2 3 4 ITEM NO. DESCRIPTION Dome Storage Cart Starter Station Cold Food Unit Air Curtain Refrigerator 5 6 7 DESCRIPTION Conveyor Tray Drying Rack Perfect•Temp® Retherm Cart DINEX INTERNATIONAL, INC. 628-2 HEBRON AVENUE, GLASTONBURY CT 06033 • 1.800.523.9752 • WWW.DINEX.
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. Roll cart into refrigerator. (Open cart doors, if applicable.) 4. Connect the Drop Cord. 5. Close refrigerator door. (If applicable.) 6.
Perfect•Temp Implementation Manual ________________________________________________________________________________ Form 8 Perfect•Temp (3 Position) Switch Positions 25
Perfect•Temp Implementation Manual ________________________________________________________________________________ 26
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:______ 27
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. Some of our times may change slightly. Please bear with us. Thank you.
Perfect•Temp Implementation Manual ________________________________________________________________________________ Form 11 Perfect•Temp Meal Service Schedule: MENU DISTRIBUTION / COLLECTION Pass Menu On: Pick Up: For Use On: Sat Sun Mon Tues Wed Thurs Fri (B) (B) (B) (B) (B) (B) (B) Tray Tray Tray Tray Tray Tray Tray Sat Sun Mon Tues Wed Thurs Fri PM PM PM PM PM PM PM Sun Mon Tues Wed Thurs Fri Sat L-D L-D L-D L-D L-D L-D L-D Mon Tues Wed Thurs Fri
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 30
Perfect•Temp Implementation Manual ________________________________________________________________________________ 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 31 9pm
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 Food Item Temperatures Tray Assembly Pre-rethermalization Post-rethermalization Refrigeration Temperature: Comments: ____________________
Perfect•Temp Implementation Manual ________________________________________________________________________________ Audit Summary Report (continued) Form 15(continued) Page 2 0f 2 Tray ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ Assembly Foods at proper temperature (33-38°F.
Perfect•Temp Implementation Manual ________________________________________________________________________________ Form 16 Account Inventory Report Institution_______________________ Location____________________________ FSD___________________________ Account #___________________________ Current Census________ Date_________ Spare Parts Inventory Soup Pads Entrée Pads Side Pads Switches Stationary Casters Cable Assembly Pigtail Assembly Bolts Other (specify) Part _________ _________ _________ _______
Perfect•Temp Implementation Manual ________________________________________________________________________________ Notes: 35
