HOME NEWS FOOD JOY MENU FAVORITE RECIPE WORK WITH US ABOUT MATLAGET CONTACT Food joy The food team in Gällivare / Matglädje The food team's main task is to ensure that all our customers receive food every day of the year. We cook home cooking with a modern touch. We strive to serve varied menus adapted to the different needs of our diners. Our raw materials are of high quality and handled with care. We cook the food quickly and efficiently according to a carefully established menu. The large kitchen has modern equipment and a special kitchen with its own air system. There we prepare special diets adapted for people with various allergies or gluten-lactose sensitivity. All meals are carefully planned based on content, balance and quantity. We produce basic menus in a four-week cycle throughout the year and customers can then order which varieties they want. Every day, both for lunch and dinner, there are two dishes and a vegetarian alternative to choose from. We can cook all kinds of food! Meat, vegetables and fish - everything should be of the best quality possible. We always strive to cook the food from scratch and try to influence the producers to avoid additives. Being able to serve locally produced and organic food is one of our most important goals. THIS IS HOW IT WORKS We cook the food quickly and efficiently. The food is quickly cooled down and transported. In the reception kitchen, the food is heated and finally cooked and then served. The method means that all nutrients are preserved. We control the temperature on several occasions throughout the process. We have enormous demands on controls in our kitchen, which is of course very important. We have developed our own modern self-control system. It is a system that has become so efficient and good that we have sold and implemented a similar one at Sunderby Hospital. Through the system, we can, among other things, follow the food at a distance, we measure the temperature several times a day - as much as seven to nine times. Via our logs that we program, activate and that accompany our food, we can see exactly how hot or cold the food is. If someone opens the refrigerator, we see it. All this information is collected, stored and documented. The information is reported against the self-monitoring program. We are ambitious with the accounting and spend a large part of our working time on using and developing the self-monitoring program. Jenny is one of our raw material suppliers. We are also constantly connected to the National Food Administration to have all information available. There is a lot of food that can be extremely important to know. From all dishes, a small portion is saved in the fridge for possible follow-up. SERVING Retirement homes and the Norrbotten Region get ready-made dishes, the schools make their own accessories such as mashed potatoes, salad and bread. We strive for all the food we produce to be well-cooked, every day all year round. We are located at Gällivare Hospital. There we also serve our food to staff and the public in the restaurant Kristallen. FOOD ADVICE AND DIETARY MEETINGS - A CHANCE TO ENJOY At least once every six months, we meet our customers to talk about food and menus. It is a good opportunity for us to capture thoughts and ideas, but also to be able to tell about how we think when it comes to food. During these meetings, customers can approve the intended menus, make comments and make suggestions. 925000 PORTIONS 7000 KILOS OF MINCED MEAT 800 KILO GURKA 500 KILOS OF CREAM The food team in Gällivare © 2016