Food is a very important part of our culture. Meat is consumed often twice a day – bread is served with all meals . Soup and salad is served at least once a day. Pork, bread and cheese compliments most meals.
Some Serbian have a fast days are Wednesday and Friday as well as religious feast days – on these days no animal products including meat and eggs are eaten. Religious feast day such as these are catered for at these times a requested by individual residents. On Religious feasts such as our Slava Day a special menu is provided a typical example would be:
Home made bread, walnuts and wheat paste, home made chicken soup with home made noodles, sauerkraut, cabbage rolls (salma) or stuffed capsicum , pork on a spit, cheese pie (pita), and large selection of small home made cakes with Serbian black coffee. A shot of Sljivovica (plum brandy)or a red wine is popular with the meal.
A favorite food at Pennwood is Pasulj which is bean soup with home made bread.
The notice boards in each House have copies of menus, Meal Times, information about Gastroenteritis and Information and guidelines for Families on special diets and bringing food into the facility.
Dietary needs and preferences are established on entry and monitored through the care reviews. Cultural dietary needs are taken into account and incorporated into menu planning. This has been done in consultation with residents, families, the Dietician, Speech Pathologist and a food service consultant.
Residents who require vitamised diets will receive food supplements as well mid-morning and mid afternoon snacks.
Catering staff attend “Food Handling” “Legislation and Compliance’ sessions on managing catering services. Hospitality services are provided in a way that enhances residents quality of life and meets best practise. Regular swabbing of food preparation areas is undertaken by an external service and results recorded. Local council carry out Annual Food Safety Plans to ensure services are up to standard.
Refrigeration temperature control has been monitored and documented daily according to required standards.
Satisfaction surveys on residents likes and dislikes are carried out annually. The compliments, comment, suggestions and complaints process indicate that there is a high rate of satisfaction with the choice and quality of meals.
Consultants have undertaken regular assessments of the kitchen and providing support and training for staff and assistance with diet planning and meal preparation procedures.
A preventative maintenance schedule has been implemented to ensure kitchens are kept clean and checks carried out according to the allocated timeframes. Electrical Items such as kettles that may require maintenance are logged in maintenance book for checking, tagging and if not safe to use removed from service.
