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

area as well as to the ingredient preparation and control area. Storage space needs are based
on procurement policies related to product volume, purchase frequency, inventory level, and
delivery schedule. A separate storage area should be provided for cleaning supplies, chemicals,
paper goods, and other nonfood materials; space needs, equipment requirements, and sanitary
construction features are just as important for these goods as for food supplies.
Space requirements for standard and low-temperature walk-in units vary considerably
among food service operations. Specific needs depend on menu offerings, the amount of preparation
done before purchase, and the volume of perishables and frozen foods purchased and
delivered at specified times. Analysis of these factors and the usable space provided by stationary
or mobile shelving can be used as a guide.
Standard and low-temperature, self-contained refrigerator units provide convenient storage
at point of use. Where space is limited and in small facilities, self-contained units should be considered
in place of walk-ins. Many options are available, so construction features, size, and where
and how the unit will be used should be considered before the purchasing decision is made.
Food Production
The production area should be close to raw ingredient storage areas, the ingredient control
area, and on a direct route to assembly and service areas. The size and shape of the area allocated
to production influence equipment arrangement and work-flow patterns. The shortest
possible route from one area to the next with a minimum of backtracking or cross-traffic is preferred.
In large rectangular kitchens, work and materials can flow in parallel lines by using an
island arrangement for cooking equipment. In square or small kitchens, a U-shaped, L-shaped,
or E-shaped arrangement for equipment may be more efficient.
Major cooking equipment such as ranges, ovens, braising pans, and fryers usually are
grouped together. Steam-jacketed kettles and compartment steamers are placed close by for
convenience. Compact central arrangements of such equipment facilitate construction of effective
exhaust hoods over all cooking surfaces and steam equipment. The aisles between equipment
should be wide enough to park carts, turn them around, and permit employees to use
them without blocking traffic.
Space for vegetable and salad preparation, baking, and food preparation should be allocated
within the main production area; when ingredient control rooms are used, a smaller
space may be allocated for vegetable preparation. Dividing the open space into operational
areas by equipment arrangement rather than by partitions is an effective way to create a sense
of spaciousness, improve air circulation, simplify cleaning, permit more effective supervision,
and allow greater flexibility for equipment additions and use of mobile equipment.
Meal Service
The work space, equipment, and layout needed for the assembly of food for patients or residents
requiring tray service all depend on the type of delivery and service systems selected (as
detailed in Chapter 20). All assembly areas require careful planning to achieve maximum efficiency
and to ensure delivery of high-quality meals at a reasonable cost to consumers. In a centralized
service system, the assembly area should be close to production areas, storage areas,
dish-washing facilities, and tray-cart storage areas. Easy access to food and materials and minimization
of transportation time greatly improve quality and help control costs. Analysis of the
basic functions to be performed and the equipment needed to simplify tasks helps determine
space requirements. Factors to consider during the planning stage are the following:
• Number of patients or residents served at each meal
• Menu composition (the number of food components offered and selected for normal
and modified diets)
• Type of tray assembly, delivery, and service
• Time limitations for tray assembly
Facility Design and Equipment Selection
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