Room by Ron Elbourne who personally ensured we were well looked after whilst we enjoyed the Roast of the Day, Honey Soy Stir Fry Vegetables with Tofu and individual Lemon Meringue Pies completing the culinary affair. Guests included representatives from Big Ben, SAJ, Unilever and Sunny Queen who acknowledged our Chef Manager Simon and his fabulous team did an outstanding job and all have requested an invitation to the next lunch. Jo and I were lucky enough to visit Community Chef where the CEO Joe Ciccarone took us on a personal tour of the premises which was very interesting and we also learnt a new word being Fragilisation! In the Fragilisation area (work station) food items are removed from their packaging and prepared for the cooking process. We were treated to a delicious lunch of spiced pumpkin and lentil soup followed by Chicken ala King and orange cake with chocolate blancmange. The reason for our visit was to investigate the possibility of having some of the meals supplied to Broughtonlea whilst the kitchen is renovated. Who is Community Chef? Community Chef opened in December 2010 operating in a 1600m2 state-of-the-art commercial food manufacturing facility in Altona. Staffed by highly qualified and experienced food technologists and chefs, they currently produce and deliver more than 100,000 meals a month, including five hospitals and three aged care facilities in Melbourne, rural and regional Victoria. Community Chef is a local government-owned, social enterprise that provides high quality meals at affordable prices for people who are nutritionally at risk. Community Chef was formed as a direct outcome of concerns expressed by all levels of government, about long-term food security for nutritionally at-risk residents and the failure of the private market to provide suitable meal quality and variety at affordable prices. In a ground-breaking solution 13 municipalities formed the joint venture Regional Kitchen Pty Ltd.

A message from Liz

Welcome to the June edition of Hospitality News. I am very pleased to begin this edition of the Hospitality News with two award announcements. Congratulations to Christian and his team at Broughtonlea for beng awarded the 5-Star Rating Award for Good Hygiene (Food Safety Program and Training). Congratulations to Tina and her team at Hansworth for being awarded The City of Monash Golden Plate Award for Food Safety. Our Autumn Supplier Lunch at Livingstone Gardens commenced with a very special welcome to Bennett Dining

Our STARFish for June is awarded to Gardenia Chef Manager, Craig

Botterill and FSAs Anne Boonsermsakkun and Sherlyn Luntayao for making the below

croquembouche cake for the Royal Wedding Luncheon, in honour of Meghan Markle and Prince Harry, which was celebrated recently at

Gardenia.

June 2018

Community Chef’s production kitchen was purpose-built by international award-winning architect Francois Tesniere. One of only five in the world and the first in Australia, the facility incorporates cutting-edge technology that ensures the highest standards of food safety, maximum efficiency and a superior work environment. The kitchen design is the recipient of four international awards.

Craig Menezes and Joe Ciccarone

FOOD SAFETY TIP

WHS TIP OF THE MONTH

BIRTHDAY CELEBRATIONS AT TARRALLA

102nd BIRTHDAY AT

LIVINGSTONE GARDENS

Damaged containers and crockery must be

thrown out and replaced, never to be used again.

This includes containers in the kitchen, cool room,

freezer, dry store, serving kitchen and tea and

coffee stations.

Chopping boards must be replaced as soon as

they show signs of fading and knife damage.

It is all staff’s responsibility to ensure all spills

and food items are cleaned/picked up from the

floor as soon as they occur.

They are not to be left for others to clean up/pick

up.

Resident Katie Woods turns 102 and celebrates in style with

this fabulous cake made by FSA Samira Rahimi – the cake

was the talk of the day across the home!!

Katie was married for 43 years to late husband George. She

has 3 daughters, 2 sons, 13 grandchildren and 16 great

grandchildren. Katies secret for a long life is “don’t drink or

smoke and eat healthy”.

Congratulations

Alice Tuttey on your

100th Birthday

103rd BIRTHDAY CELEBRATIONS

AT WILLOWMEADE

Willowmeade celebrated with Shirley Dally on her 103rd Birthday in May.

About 50 residents helped Shirley celebrate this momentous day. Shirley was accompanied by her son and daughter-in-law and they enjoyed the afternoon party, finishing off with a wonderful chocolate cake and a rousing rendition of Happy Birthday.

Shirley was happy to give a short snippet of some the changes she has noticed over those 103 years.

IVANHOE CELEBRATES IT’S FIRST BIRTHDAY

BlueCross Ivanhoe celebrated it’s first birthday in

style. Close to full capacity after 12 months, an

afternoon tea was held with staff, residents and

colleagues from Central Office.

Residence Manager, Christine Sneddon gave a

passionate speech as the food and champagne was

enjoyed by all in attendance.

The spectacular cake, which was enthusiastically

demolished in record speed, was created by

Chef Manager, Vanessa Monkcom.

SoupedUp Update

SoupedUp has recently undergone a major upgrade and as previously advised it is recommended all Chef Managers use Google

Chrome as their browser. If using Internet Explorer, you will find an increase in time taken to save resident choices and generate

reports which will greatly reduce your ability to complete office tasks in a timely manner.

Resident profiles now have drop-down boxes in the following categories

Allergies/Intolerances

Likes

Dislikes

Supplements

Assistive Devices

+ 14 other Dietary Fields

These drop-down boxes, along with the inclusion of radio buttons will make data entry easier and add consistency to terminology.

These drop-down boxes will require customising to suit each residence and this will be done on a site by site basis with upcoming

accreditation sites taking precedence. Currently customising will only affect inputting of new residents if requirements are not listed.

If you require additions made to any drop-down box, email details to joannea@bluecross.com.au We will endeavour to make any

change as quickly as possible to ensure all Dietary Lists are current and up to date.

Important

Resident Meal Choice Sheets are not to be printed a week ahead. Changes will not be reflected which could lead to residents

receiving incorrect textures or fluid consistencies. Swallowing difficulties can lead to choking and in some instances death but if

procedure is followed and printing of Resident Meal Choice Sheets only one day ahead is adhered to, it will significantly reduce any

risk to our residents.

Please also ensure all lists displayed on trolleys or in folders, as well as tray tags are updated immediately after a dietary change is

received via the AutumnCare Resident Menu & Dietary Choices form.

Texture Labels

You can now print your own texture modified fluid labels as well as labels containing resident’s names for both supplements and texture modified fluids.

These are designed for use with Avery J8651 labels.

WILLOWMEADE

A few of the Residents and staff of Willowmeade

enjoyed a $10 Fish and Chip dinner at the Lancefield

Hotel. A fun evening sharing stories was had by all.

The residents were invited to St Patrick’s Church by the committee for lunch. Thirteen residents enjoyed hot soup, party pies and sausage rolls, a great variety of cakes and fruit to finish off a wonderful meal. Assumption College students also enjoyed the meal and the spent half an hour or so in conversation with the residents before they left to come home, which is only 2 minutes around the corner The residents commented on the lovely lunch and time they spent. An invitation has already been extended for November, which is the next luncheon date.

Willowmeade held their annual Pink Day to raise money for cancer research. The residents were treated to Mini Tic Toc’s and Marshmallow Cappuccinos for morning tea which some of the residents made earlier. A selection of local Pizza’s for lunch. (The local pizza shop opened and made the pizza’s especially for us as they don’t usually open till 5.00pm)!!. Beautiful Pink cupcakes from Chef Kate for afternoon Tea. We raised just on $200. Thanks goes to everyone who assisted with a very successful day.

GARDENIA Gardenia celebrated a Royal Wedding luncheon in

great style – please see the front page of this

newsletter for the STARFish award

FOOD ALLERGEN TRAINING WORKSHOP

“Whitehorse City Council held a comprehensive, half day education session on allergies, intolerances and the labelling laws pertaining to food manufacturing businesses. Ten of our Chef Managers attended the session which refreshed everybody’s knowledge of allergens, what products they can be found in, what alternative names they can sometimes be known by and also discussed at length ‘Lupin’ which was added to the list of allergens that must be declared as of May 2018. The session also highlighted the difference between a food allergy and a food intolerance. There were several speakers, all of whom presented knowledgably on different aspects of allergen awareness and the real life impacts food allergies have. We heard from a doctor who works in the emergency department of a hospital as well as an environmental health officer from the Mornington Peninsula shire – both of these speakers gave real life examples of how easily a customer in a food business can be provided with the wrong meal with sometimes disastrous consequences. It was a very insightful session, well organised and something that I believe all participants got a lot of value from attending.” Vaughan Rollings – Operations Manager Hospitality

“I found the Allergen Training extremely informative. The main issue pointed out to me was the fact that there are many hidden allergens in packaged items that you would not expect to be in the product. It has alerted me to read the full package contents before using a product that I am not familiar with. As the saying goes “fresh is best” and a lot safer too. At least you know what you are using.It was a very valuable 3.5hrs of learning and enjoyable too.Thanks for the opportunity.” Vanessa Monkcom – Chef Manager, Ivanhoe

“Training was amazing I loved it but it was a lot to take in all at once in the time you have only 3.5 hours. What I took away from the training was anything can happen with allergens so quickly and easy it is scary. Plus it pays to be very careful with any allergen and all staff should know and be trained about this topic as there are so many and types it is crazy.” Adrian McLachlan – Chef Manager, Ashby

“It was very helpful and I enjoyed this training. Before attending this training there were a few small things that I was careless about; such as not knowing that there is soy in the oil spray and coconut powder with dairy, etc.Thank you so much for sending us for the training.” Boon Wei Lai - Chef Manager, Highgrove

“The training was all about the importance of food allergens. There are 11 identified known food allergens that must be identified on all food packaging in Australia. So, we must be aware and train our food service staff of these foods that can cause significant health issues if given or, sometimes, can cause death. We have a responsibility to be able to make sure that we do not give these types of foods to our residents that present to us with allergies. The main information that I will be using in my future role will be to make sure that the information that is received from family and residents on their admission to our facility is accurate and we quickly identify allergies and intolerances to food. Getting to know our residents and working with them to make sure that the food we give them is of the highest standard.” Suzanne Moore, HSM Ivanhoe

NEW PRODUCT CHELSEA MANOR

Chelsea Manor celebrated the Royal Wedding, staff (and

one husband was forced to) dressed up in their wedding

attire and we organised a parade for the residents. Two

male residents were in their tuxedos walking the brides

down the isle….Autumdale were invited of course

Afternoon tea was British themed cupcakes with a

wedding cake with a cake topper at the top and lots of

champagne.

We are still finding the confetti throughout the facility but

we all had fun and it was good to look back at all the

different styles of wedding dresses around back in the

day.

Kylie Stephens – Chef Manager, Chelsea Manor