Thank you for your interest in providing a home-cooked meal for the guest families of Ronald McDonald House. This program provides a much-needed service to families who are supporting their sick children and often don’t have the time, funds, or energy to prepare a healthy, home-cooked meal. These guidelines will help you plan a successful meal at our “home away from home” for families of critically ill children. Please share this information with all members of your group prior to your scheduled meal.

This program is for groups with a maximum of 15 volunteers and is usually a 3 to 4 hour time commitment. Unfortunately, we simply do not have the space to accommodate larger groups. Please consider breaking larger groups into two meals or having part of the group help with pre-preparations.

The Board of Health encourages us to have all meals prepared here in our House whenever possible. Food prepared in commercial cooking establishments such as restaurants, catering services or cafeterias and then brought in or delivered is acceptable.

Serving Requirements

• If providing a dinner, you will purchase and prepare enough food for 125 people.
• If providing a breakfast, brunch or lunch, purchase and prepare enough food for 70 people.

Please understand that these are strictly estimates. The actual number of people attending the meal varies greatly even when the House is full. This is due to a number of factors, none of which are predictable. Not all families will be able to make it to the House in time for your serving, but they will be searching for leftovers when they return. Some families will prepare to-go plates for children in isolation. Rest assured that whether the food is eaten in the kitchen at the time of the meal, carried away, or warmed up as leftovers later on, it will be eaten and is always very much appreciated.

Most cooking utensils and equipment are provided (pots, pans, large spoons). Plates, silverware, and glasses are provided, but you may choose to bring paper products for ease of cleanup. Bring any extra equipment you might need such as a rice cooker or specialty cake pans.

Milk and coffee are provided free of charge, and we have Coke products available for purchase at just 50¢. We also have an ice machine. It is not necessary to bring additional beverages, but if you prefer other types of drinks (like teas or juices) you are certainly welcome to do so.

Serving Times

Breakfast is served at 9 am. Brunch is served at 10:30 am. Lunch serves at noon, and dinner is at 6 pm. (Brunch would be in place of a breakfast and lunch). All meals may not be offered every day due to conflicting House routines. Check with us if you need to arrive before 10:30 for lunch as we may have a breakfast group still tidying up. For all other meals, you may arrive up to 2 hours before to begin preparing.

Menu Planning

A complete meal includes a main dish with both a meat and vegetarian option. Feel free to be creative or bring your own family favorites. Ingredients will not need to be displayed, but be prepared to verbally offer a list of ingredients in case of food sensitivities or restrictions. Additional meal ideas or help with quantities can be provided. If I do not hear from you sooner, I will be in contact about a week before your meal to confirm your menu choices as we share this with our families.

Upon Arrival

You may pull up into the big circle in front of the main door for unloading. Then park in any available spot. Rolling carts are available for transporting food and supplies. All members of your group must stop at the front desk to sign in, and the leader can pick up our Meal Group box. The box contains the kitchen cabinet keys, labeling materials and kitchen thermometers.

All adults in your group must sign in on our blue sign-in sheet, and every volunteer over 12 must wear a yellow visitor lanyard.

The Kitchen

We have a designated kitchenette at the rear of the kitchen especially for our meal groups with a gas stove top, convection oven and larger sized cookware. Should you need additional oven space, feel free to spread out to no more than 3 of the other 5 kitchen stations. We also have two gas grills on the patio.

The Meal Group Book can be found on top of the convection oven. In it, you’ll find:

• A checklist for your day.
• Operating instructions for the appliances.
• Answers to other frequently asked questions.
• Ingredient labels to mark dishes that have potential allergic or cultural taboos.
• Food safety, cooking temperature and hand washing guidelines.
• Journal pages for you to write down your own impressions of the event to share with other groups.

Serving

Stack plates and silverware to the end of the serving counter. You may pull dishes from any of the kitchen stations.

Let the front desk know when you are ready to serve, and we will make an announcement for our guest families.

Once prepared, set the meal out on the serving counter, buffet-style. Make sure that tongs and/or serving spoons are set out to choose foods. Please serve your main dish from behind the counter to control portions and ensure that all families share in the meal.

Keep potentially hazardous foods hot or cold. These are defined as foods in which bacteria are more likely to grow. These foods include:

• Animal products including eggs and dairy.
• Cooked starches (rice, beans, pasta and potatoes).
• Fruits and vegetable as follows: cooked vegetables, tofu, sprouts such as alfalfa or bean sprouts, cut melons.

Keep potentially hazardous foods out of the Danger Zone (41-140ºF). Maintain the following temperatures as foods are being held and served: hot foods: 140º F or higher and cold foods: 41º F or colder.

Once guest families have helped themselves, your volunteer group may also go through the line. You are welcome to sit and eat with the families.

Clean up

After approximately 45 minutes to an hour of serving time, you may begin clean up of the serving area. Guest families will clear and clean their own tables. The volunteer group will be responsible for packing and labeling leftovers, washing all dishes and returning them to their original locations, cleaning the counters and stove tops, sweeping the floors, and emptying the garbage.

Whenever possible, all dishes must be cleaned in the dishwashers. Larger pots, pans and serving dishes can be washed by hand in the hottest water possible.

Wipe down all surfaces with Clorox wipes or hot, soapy water, and leave the kitchen area at least as clean as when you arrived.

Place all leftovers in sealed containers or Ziploc baggies, label with date and contents, and place in refrigerator marked “leftovers”. (We provide the containers and baggies, but your donations are always appreciated.) If possible, portion leftovers into individual serving sizes. Blank labels and ‘ingredient’ labels are provided.

Turn off the gas burners, and lock all cabinets before you leave. Return the meal group box to the front desk.

Health and Safety

• For the safety of our House children and parents, anyone in your group who has any symptoms of illness, has recently been exposed to, or has a communicable disease should not visit the House or be involved in any food preparation. We have children here in isolation or have immune-suppressed bodies that cannot fight even the simplest cold. Gloves are available for all visitors, and we encourage frequent hand-washing while in the House.


• The US Department of Agriculture has put together a free download of the Volunteer’s Guide to Food Safety which includes additional information you need to know to ensure that your meal is as safe as can be for our families. http://www.fsis.usda.gov/PDF/Cooking_for_Groups.pdf


• Frequent hand washing is required. Please use the small sink in our Coffee Nook for hand washing. Never wash your hands in the same sink where you wash dishes or prepare food.


• Never touch ready-to-eat foods with bare hands. Serving gloves (provided) are required. Hairnets are available upon request


• Important Rules for using gloves
  • Wash hands before using gloves.
  • Change gloves that get ripped.
  • Change gloves that might be contaminated.
  • Never wash or reuse gloves.
  • Change gloves between working with raw and ready-to-eat foods.
  • Throw gloves away after use.
  • Wash hands after taking off gloves.


• All kitchen surfaces must be wiped down before and after food preparation.


• There is a first aid box located just to the left of the meal group kitchen containing items for burns and cuts. The bandages are blue so that if they fall in food (lets hope not) they are easily noticed. Please feel free to use these materials if needed, but also advise front desk of any emergencies.

Menu Restrictions

The following foods are prohibited:

• Non-pasteurized juice and milk products
• Raw seed sprouts
• Undercooked meat, fish or eggs
• Alcohol of any kind

Special Notes

• In the unfortunate event that your group will be unable to meet your commitment to provide your meal, we would appreciate as much notice as possible so that we can make alternate arrangements to feed our guest families.
• If it is necessary to bring along younger children, they need to be supervised at all times for their safety and our guests’. Children are welcome to use the playroom, but it must be tidied before you leave.
• Volunteers may not take responsibility for supervising or caring for children of House Guests in the absence of a parent or guardian, either in the common areas or outside the House.
• Volunteers should never enter a family’s room for any reason.
• Before taking photographs, check with the front desk. A written release using our form must first be obtained from the parent of each child in the photograph. Photographs used for any type of publication or filming require advance permission and arrangements.
• We would appreciate your feedback! After your meal, please tell us about your experience and any suggestions you might have that could improve the experience for the next group.
• We’d be more than happy to give your group a tour of the House. Please notify the front desk when it is convenient for the group to do so.
• Absolutely no weapons of any kind may be brought onto RMH property including ANY firearms, knives, ammunition, etc.
• No community restitution or court ordered volunteers can be accepted.

For an up-to-the-minute list of available meals, please check our online calendar at http://calendar.yahoo.com/ldavisrmh (best viewed in month format). The calendar shows only meals that are available, so look for days that actually list the meal you are interested in. Contact me with the meal you’d like to provide, and I will reserve it for your group.

Thank you again for your generous offer to provide a meal for our families! Coming home from the hospital to a home-cooked meal, made by people who care, is a real gift to our families.

Lisa Davis
Meals & Activities Coordinator
513-636-2760
ldavis@rmhouse.org

The following are some ideas for meals, but feel free to be creative. For example: a slice of bologna on a white bread makes a good sandwich, but smoked turkey with spinach in whole wheat wrap is even better! Consider healthier, lower fat cooking options like grilling and steaming and avoid deep frying.

Entrées

• chicken
• turkey
• seafood
• pork
• chili
• low- fat casseroles
• soup and stews
• salad, pasta or potato bar
• ribs
• roasts hamburgers/hot dogs
• Italian, Mexican or Chinese themed meals
• breakfast meats
• lunchmeats
• pancakes/French toast

Side Dishes

• Green salads with assorted dressings
• Vegetable salads: potato, pea, coleslaw, bean
• Fruit: fresh, canned, salads, applesauce
• Potatoes: mashed, scalloped, French fried or in casseroles
• Rice: brown, wild or flavored
• Pasta: macaroni and cheese, fettuccine or spaghetti, ravioli
• Vegetables: raw, cooked, steamed, grilled, cheese covered, sautéed, stir fried or in casseroles
• Beans and peas: barbecued beans, ranch-style beans, black beans, navy beans, pinto beans, black-eyed peas, green peas, or creamed peas

Breads and Rolls

• white or wheat sliced bread
• hamburger/hot dog buns
• bake and serve dinner rolls
• hoagie or submarine buns
• yeast rolls dinner rolls
• croissants
• corn bread
• potato rolls
• biscuits
• garlic bread
• Italian or French bread
• corn or flour tortillas
• pita bread
• Focaccia
• bagels
• muffins
• cinnamon rolls

Condiments

• assorted jellies
• butter
• coffee creamer
• honey
• ketchup
• mayonnaise
• mustard
• pepper
• salad dressing
• salt
• soy sauce
• steak sauce
• sugar
• sugar substitute
• syrup
• Tabasco sauce
• bacon bits
• cheddar cheese, shredded
• chives
• crushed red pepper
• guacamole
• onions, diced or sliced
• parmesan cheese, grated or shredded
• salsa
• sour cream

Desserts

• cheesecake
• carrot cake
• fruit sorbet
• dessert ravioli
• fruit cobbler
• ice cream
• cookies
• brownies
• assorted cakes or pies
• watermelon or cantaloupe
• yogurt parfaits
• fruit pizza
• cupcakes
• root beer floats

To view all AVAILABLE meal, snack time and activity dates, visit the calendar at http://calendar.yahoo.com/ldavisrmh.

View www.bigrecipes.com for more ideas!