Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
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Figure 12.4. Food Service Energy Management Survey
Instructions:
Questions have been divided into seven categories and points assigned to each question. Circle the
points for each question if you can answer “yes” at least 90 percent of the time. Do not circle point
value for a question answered with “no” or “not applicable.”
At end of each section, total the circled points and record on the survey summary sheet. Record
the points in each section that were not applicable for specific design of your operation.
Question Points if Yes Not Applicable
Category 1—Lighting
1. Has a lighting survey been completed? 2
2. Is sunlight used (and overhead lights turned off) during the day?
3. Has lighting in storerooms and aisles been reduced to one-half
1
of the tray line? 2
4. Are lights turned off in the cafeterias when not in use? 2
5. Have iridescent bulbs been replaced with fluorescent? 2
6. Have rheostats been placed in large lighting-usage areas? 1
7. Are lights cleaned at least monthly? 1
Total Points for Category
Category 2—Heating, Ventilation, Air Conditioning
1. Can heat requirements be controlled by area of the kitchen? 3
2. Is heat-generating equipment placed so that heat can provide
employee comfort? 2
3. Are ventilation hoods designed to recirculate heat? 5
4. Are filter hood screens cleaned weekly? 2
5. Are hoods thermostatically controlled? 4
6. Are hoods covering all ovens, grills, dishwashers, kettles,
and steamers? 2
7. Can air conditioning be adjusted in the kitchen? 3
Total Points for Category
Category 3—Serving Area
1. Are serving wells individually controlled? 1
2. Are all serving wells covered when on? 3
3. Is water in the serving wells (up to 50 percent saving over dry)? 3
4. Is warm-up time for all hot wells, plate warmers, etc.,
controlled to 15 min. or less? 3
5. Are serving wells turned off 10 min. before the end of the
serving period? 1
6. Are compressor filters on carbonated beverage and juice
machines cleaned weekly? 1
7. Are warmers individually controlled? 1
8. Are refrigeration units cleaned and free of ice?
Total Points for Category
Category 4—Refrigeration
1. Are compressor screens cleaned weekly? 1
2. Are thermostats set at maximum acceptable temperatures? 1
3. Do all walk-in doors have automatic closers? 1
4. Are food items unboxed before storage so energy is not
used to cool cardboard boxes? 2
5. Are issues designed so that all items needed for a meal are
collected at the same time to reduce door openings? 4
6. Do all items being refrigerated require refrigeration? 3
7. Are frozen items defrosted in the refrigerator? 1
Total Points for Category