Commission praises new menu cycle and housekeeping work at Riverside
Summary
Dietary and housekeeping staff briefed commissioners on a new seasonal menu cycle, local sourcing and monthly resident input meetings; laundry and cleaning staff described infection-control roles and readying the facility for unannounced surveys.
Dietary and housekeeping teams told the Strafford County Commission they are changing operations to improve resident experience and infection control.
Dietary staff said the facility will move to a three-season menu cycle to increase variety and creativity in the kitchen, and that cooks consult residents monthly to shape menus. “We shop around…All local vendors,” the dietary presenter said, describing efforts to keep costs reasonable while sourcing locally.
Laundry and housekeeping staff described routine deep cleaning, floor restoration and work with infection-control and nursing to reduce germ transmission and maintain residents' dignity. Staff emphasized that regulatory surveys are unannounced and require continuous readiness: “it's not like we know surveys coming…they could walk in at any time,” a staff member said.
Commissioners praised the teams and noted that food and cleanliness are central to resident satisfaction and retention; staff recounted a resident who returned after a brief stay elsewhere, saying food quality was a deciding factor.
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