Recipe Manual for Intermediate Care Facilities

By Patricia Rusch, MPH, RD, FADA, Updated and reviewed semi-annually by Rhonda Gostanian, RD with updates sent to facilities.

  • Recipes are planned for 6-8 servings
  • Easy to prepare recipes
  • Bold simple format
  • HACCP cook/chill guidelines included on all entrees
  • Garnishing reference table
  • Cook/Chill Temperature Charts
  • Food Thawing Techniques
  • Pureed food preparation techniques
  • Measurement tables

Cost: $80, non-DDI Customers ($45, DDI Customers - will be credited on invoice)

Discounts available on volume orders >10 – contact us