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

Food Service Manual for Health Care Institutions
698
Receiving
The receiving area’s location and space requirements depend on the health care operation’s
purchasing policies. For example, if a materials management department is responsible for
procuring all goods used by the facility, a central receiving point should be provided for all
deliveries. Because materials used in the food service department account for a large proportion
of the total deliveries, a location close to food service is desirable.
In designing a new facility, the traffic flow that surrounds the facility, the space needed for
parking delivery trucks, and building constraints should be taken into account. Some states
require that food service receiving areas be separated from the central docking area. The receiving
dock should be covered, if possible, to protect receiving clerks and supplies from inclement
weather. The size of the receiving area depends on the delivery schedule, the volume of goods
in each shipment, the time lapse between receipt and storage, and proper receiving equipment.
For safety and security reasons, storerooms should be designed with walls that extend from
floor to ceiling and with ceilings that cannot be entered from adjoining room(s). The ingredient
room should be adjacent to the receiving and storage area.
Storage
Space for nonperishable foods and supplies may be shared with other departments in the institution,
or the food service department may have its own storeroom. In either case, a location
reasonably close to the kitchen and service areas reduces transportation time. Usually, a shortterm
dry storage area is provided near or within the kitchen or as part of an ingredient control
center. The space needs of the system are based on procurement policies related to product volume,
purchase frequency, inventory level, and delivery schedule.
General construction features to consider when evaluating current facilities or planning
new ones include materials used for floors, walls, and ceilings; ventilation and temperature controls;
lighting; and safety and security.
To prevent contamination by rodents and insects, the floor, walls, and ceiling of dry storage
areas should be smooth, moisture proof, and free from cracks. Light colors are preferable.
Floors should be level with the surrounding areas to facilitate the use of mobile equipment in
moving supplies. Floors should be made of nonslip, easily cleaned material.
Good ventilation is essential to retard the growth of bacteria and molds, to prevent mildew
and rusting of metal containers, and to minimize the caking of ground or powdered foods.
Ventilation and air circulation help maintain proper temperature and humidity. Temperatures
should be kept between 50°F and 70°F (10°C and 21°C). Several methods can be used to
accomplish this. The installation of doors with louvers at the floor level allows fresh air to enter
the storeroom, and louvers at ceiling level enable warm air to escape. However, this simple system
is not adequate in many warm-weather locations, and so mechanical means such as intake
and exhaust fans or air-conditioning must be used.
Water heaters, compressors, motors, and other heat-producing equipment should not be
located in the storeroom. All steam or hot water pipes should be insulated, and condensation
from cold water pipes or cold walls must be controlled. One or more wall thermometers should
be placed strategically in the storeroom and checked at regularly scheduled intervals to ensure
compliance with state and local health codes. When humidity seems to be a problem, a recording
hygrometer can be installed to determine its extent.
Adequate lighting is needed for good housekeeping and inventory control. A level of 15
foot-candles is recommended, with fixtures centered over each aisle for best light distribution.
Windows should have frosted glass to protect food from direct sunlight.
A security sash, screen, or bar should be installed on windows in storerooms located at
ground level. Other security measures include provisions for locking doors from the outside but
allowing them to open from the inside without a key for safety purposes.
The storage area should include space for nonperishable food as well as refrigerator and
freezer space for storing perishable goods. The dry storage space should be close to the receiving