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

Food Service Manual for Health Care Institutions
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Sometimes detailed information is required on the amount of energy needed to produce
specific recipes. The following method, described by Romanelli in a 1979 issue of Hospitals,
can still be used for electrical equipment:
1. Record the “on” time of the thermostat signal light immediately after placing food
item into the equipment.
2. Record the total “on” time of the signal light upon removal of food product from
equipment.
3. Repeat steps 1 and 2 throughout five duplications for the same recipe using identical
ingredients, pans, cooking temperature, and initial and final internal temperatures.
4. Calculate average “on” time for the five replications.
5. Divide average “on” time by 60 to determine percentage of cooking time in hours.
6. Multiply percentage by electrical rating of equipment to obtain estimated kilowatthour
consumption.
7. Record estimated kilowatt-hours on standard recipe (if meters are not available).
The final activities in step 2 are to estimate annual energy cost and compute the cost of the program
and anticipated savings.
Based on results of information collected and analyzed in step 2, the team can move on to
step 3, develop an energy management plan for the food service department. This step involves
the establishment of ambitious, realistic energy conservation goals; identification of specific,
measurable objectives; determination of specific strategies; and estimation of cost savings for
each strategy. Strategies should focus on improving employee practices and on the operation
and maintenance of equipment in the areas of receiving and storage; food preparation; heating,
ventilation, and air conditioning; sanitation; and waste disposal.
Step 4, plan implementation, is key because it relies heavily on employee participation and
cooperation. Thus, training employees in energy-efficient practices and providing implementation
incentives (for example, department energy conservation awards or employee suggestions
for energy efficiency innovations) are imperative.
After implementing each proposed strategy, the team should evaluate the program’s effectiveness
(step 5), including the quantity of energy saved in both BTUs and energy costs. The
energy management program should be modified or maintained so that program goals can be
attained continuously.
Numerous program maintenance guidelines are available in the literature and from equipment
manufacturers. Table 12.2 summarizes some common energy conservation practices in
food service operations. The book Energy Management in Foodservice by Unklesbay and
Unklesbay provides comprehensive coverage of various aspects of energy use and conservation.
(Selecting energy-efficient equipment is discussed in Chapter 21.)
Air Pollution
For decades now, concerns about air pollution have commanded national and international
attention. Air pollution is defined as the presence of substances in the air in an amount sufficient
to interfere directly or indirectly with human comfort, safety, and health. Most pollutants
emerge from activities associated with human comfort and a lifestyle oriented to conveniences
and possessions. Widely recognized pollutants are products of combustion and include carbon
monoxide, sulfur and nitrogen oxides, hydrocarbons, and other particulates. These pollutants
have been linked to environmental concerns such as global warming (the greenhouse effect),
ozone depletion, and acid rain.