Meal Preparation – Breakfast Performance Checklist

Meal Preparation: Breakfast

Planning

• Check care plan for allergies or dietary restrictions.
• Consider client preferences and type of diet ordered.
• Consider staple and food availability when planning meal.
• Include choices from all food groups when planning meal.
• Consider portion sizes as per Canada Food Guide.

Preparation

• Demonstrate and maintain appropriate hand/personal hygiene.
• Maintain safety and sanitation of food and eating areas.
• Prepare meals using a variety of cooking methods.
• Prepare food textures according to care plan.
• Dispose of garbage, compost and recyclables in proper containers.

Serving Meal

• Prepare table for meal according to client’s needs.
• Safely deliver food to table.
• Serve hot food while hot and cold food while cold.

Assist client with eating as necessary.

After Meal

• Clear the table after the meal. Rinse and wash the dishes in hot soapy water and dish soap or rinse and place in the dishwasher.
• Dispose of garbage, compost and recyclables in proper containers.
• Safely store leftovers in appropriate containers. Label containers with date and time they were stored.
• Wipe off cooking surfaces, counters and appliances with clean soapy water and dry.

Return client to bed or chair. Perform hand hygiene. Provide for safety and comfort. Tidy area.

Measure intake if required. Report and record observations, according to agency policy.