If services additional to those originally agreed are required, then a further referral via one of the pathways described in Section 5.1 above is required. The new referral must also meet the access criteria. 5.3 Time A hot meal will be provided to Service User as close as possible to the normal mealtime at midday, or evening as can be arranged, unless the distance from the contracted kitchen makes the provision of a hot meal impractical. 6 Service Components 6.1 Processes This Service will include the following components: Description Service Component Menu Planning and Menu planning with advance distribution of menus for the Service User’s Preparation information, taking into consideration the Service Users nutritional and cultural needs in sufficient quantities to meet nutritional specifications It will meet the requirements of the registered Food Safety Plan / Food Control Plan Purchase of food and supplies according to planned menu requirements Preparation of food and storage of prepared food according to food safety requirements Provision of which in their texture and nutritional composition are appropriate to the nutritional and clinical needs of the Service User. Chilled meals may be an option in emergency situations for example: one hot meal for today and one cold meal for tomorrow. Meal Delivery Co-ordination and provision of meal delivery service to the Service Users in Management of agreed settings (see Section 6.2, below) that are consistent with the Drivers assessed need and abilities of the individual Service Users by: organising transport of prepared food and delivery into the agreed setting ensuring efficient management of volunteer driver network ensuring that there is a means of formal identification, by the Service provider, in place for all staff and volunteers delivering the meals. Management of Assessment of safety issues in the Service User’s home including Food safety storage / re-heating capacity. Guidance to Service Users regarding the storage, defrosting and cooking of frozen meals. Assessment of Service User’s arrangements / facility for storage of food which takes account of: the time from preparation to delivery the individual Service User’s preference regarding further storage of cooked meals until evening
If services additional to those originally agreed are required, then a further referral via one of the pathways described in Section 5.1 above is required. The new referral must also meet the access criteria. 5.3 Time A hot meal will be provided to Service User as close as possible to the normal mealtime at midday, or evening as can be arranged, unless the distance from the contracted kitchen makes the provision of a hot meal impractical. 6 Service Components 6.1 Processes This Service will include the following components: Service Component Description Menu Planning and Preparation Menu planning with advance distribution of menus for the Service User’s information, taking into consideration the Service Users nutritional and cultural needs in sufficient quantities to meet nutritional specifications It will meet the requirements of the registered Food Safety Plan / Food Control Plan Purchase of food and supplies according to planned menu requirements Preparation of food and storage of prepared food according to food safety requirements Provision of which in their texture and nutritional composition are appropriate to the nutritional and clinical needs of the Service User. Chilled meals may be an option in emergency situations for example: one hot meal for today and one cold meal for tomorrow. Meal Delivery Management of Drivers Co-ordination and provision of meal delivery service to the Service Users in agreed settings (see Section 6.2, below) that are consistent with the assessed need and abilities of the individual Service Users by: organising transport of prepared food and delivery into the agreed setting ensuring efficient management of volunteer driver network ensuring that there is a means of formal identification, by the Service provider, in place for all staff and volunteers delivering the meals. Management of Food safety Assessment of safety issues in the Service User’s home including storage / re-heating capacity. Guidance to Service Users regarding the storage, defrosting and cooking of frozen meals. Assessment of Service User’s arrangements / facility for storage of food which takes account of: the time from preparation to delivery the individual Service User’s preference regarding further storage of cooked meals until evening