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

Food Service Manual for Health Care Institutions
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If separate refrigerators and freezers are available, foods should be stored at the following
temperatures:
• Fruit: 45°F to 50°F (7°C to 10°C)
• Vegetables, eggs, processed foods, and pastry: 40°F to 45°F (4°C to 7°C)
• Dairy products: 38°F to 40°F (3°C to 4°C)
• Fresh meats: 34°F to 38°F (1°C to 3°C)
• Fresh poultry: 32°F to 36°F (0°C to 2°C)
• Frozen foods: –10°F to 0°F (–23°C to –10°C)
In large institutions, walk-in refrigerators and freezers are common. In smaller operations,
the trend is away from walk-ins and toward “reach-ins” because available storage space is used
more efficiently, less floor space is required, and cleaning is easier. Regardless of the type of
refrigeration available, location is the key for saving labor and avoiding nonproductive work.
Walk-in refrigerator doors should be flush with the floor so that movable racks or shelves can
be wheeled in and out with ease. Employees should be trained to obtain all supplies needed at
one time to eliminate the constant opening of doors, which increases energy usage.
Refrigerators and freezers should be provided with one or more thermometers, such as a
remote-reading thermometer, a recording thermometer, and a bulb thermometer. The remotereading
thermometer, placed outside the refrigerator, shows the temperature inside. The recording
thermometer, also mounted outside the refrigerator, has the added feature of continuously
recording the temperature in walk-in, low-temperature storage. One can see at a glance any fluctuations
in temperature. The bulb thermometer probably is the most common one used for
refrigerators and freezers that do not have a thermometer built into the door. The warmest area
of the unit should be determined and the thermometer placed there. Whichever type of thermometer
is used, a staff member should be assigned to check the temperatures in all units at least
once a day, preferably in the morning and in the evening, and to record the data on a chart.
Humidity also is important for maintaining food quality because perishable foods contain
a great deal of moisture, and evaporation will be greater when the air in the refrigerator is dry.
Evaporation causes foods to wilt, discolor, and lose moisture. Food held at low humidity
shrinks considerably and requires extra trimming. Although a humidity level as low as 65 percent
is suggested for some products, a range between 80 and 95 percent is recommended for
most foods.
Good air circulation should be provided throughout the refrigerators and freezers at all
times, with foods arranged so that air can circulate to all sides of the pan, box, or crate. For
sanitary reasons, foods should not be stored on the floor. All foods are to be covered and
labeled with the receiving date. Most foods should be left in their original containers—mandatory
for frozen foods—to reduce the possibility of freezer burn and drying. Fresh produce
should be examined for ripeness and spoilage before it is stored and may be transferred to specially
designed plastic containers if it passes inspection. The paper wrappings on fruit should
be left on to help keep them clean and to prevent spoilage, moisture loss, and bruising.
Inventory Control Procedures
Inventory represents money in the form of food, supplies, and small equipment. Efficient inventory
control keeps the size of inventory at a level appropriate for the facility and ensures the
security of goods on hand. Food service inventory management starts with the menu-planning
process. The quantities of food supplies needed to produce the menu items are projected on the
basis of how frequently individual items appear on the menu and on the probable demand for
each item as determined from records of its past popularity. Once appropriate inventory levels
have been established for various food supplies, they should be monitored continuously and
adjusted periodically to correct for any shortages and overstocks.