Overview Driving a route, you will have the ability to: drive a route (with up to 25 clients), deliver meals to these clients, and to briefly monitor any changes the client might be expressing or is unable to express, and report those changes to the office staff or if necessary, call 911.
Responsibilities
1.
Before the catering truck arrives with the meals for the clients
a.
Check in with the office and pick up the route binder
b.
Each binder has a client card for each client
c.
Check the binder’s Communication Sheet (left side of binder) for any changes that might affect the route that day
d.
Count the binder cards for each client to make sure they match the count on the communication sheet
e.
Make sure to have enough bags for your route (currently bags supplied by caterer)
2.
Taking the Temperatures of the meals
a.
Will need to grab a thermometer from the office
b.
Document the temperatures for each type of meal, chilled and frozen in the container, on the form provided during pick up and before the last delivery.
c.
Sign and turn into the office at the end of the route
3.
Once the catering truck arrives
a.
Collect your containers from the staging area, then check
i.
Black container/cooler with daily meal inside
ii.
Cooler with milk/juice/fruit for the day
b.
Please count the meals in each container.
There should be the same number of milk trays as daily meals.
c.
If you are missing any meals, please notify the office BEFORE you leave on your route.
The catering company will only allow a credit if we have followed this procedure.
4.
Once on your route
a.
Record your mileage and keep track of anything over 20 miles
b.
Each binder contains a binder card for each client
c.
The binder cards are typically in the order that route is driven
d.
Follow the instructions on each binder card:
i.
White binder cards receive (2) chilled and (5) frozen meals
ii.
Gold binder cards will receive the same as white binder cards and in additional (5) breakfast meals
iii.
Pink binder cards will receive bagged grocery bag food
5.
Things to know on the route
a.
You may be the only person our clients sees today
b.
If a client is in distress, call 911, wait for the First Responders to arrive, then call the office (510) 412-0166
c.
If a meal is leaking or unsealed, please let the office know.
We might be able to reseal it so the food doesn’t spoil.
6.
After the route is completed
a.
Bring the containers back to the office
b.
Unload containers from your vehicle and
i.
If Crockett, or Hercules: put inside the senior center
ii.
If San Pablo: give to catering driver or if the driver has already left for the day, put in room 8
c.
Make sure to write any notations on the Communication Sheets that may have occurred during the route.
For example: If Ms.
Jones was not home, please note it on the Communication Sheet
d.
Bring the binder back to the office or leave in the appropriate place
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