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

can result in fatigue and low productivity among employees. The Occupational Safety and
Health Administration has set standards for permissible noise exposure. The use of acoustical
materials in ceilings appreciably reduces the noise level. However, the selection of ceiling materials
should be based on their ease of cleaning as well as their noise-reducing characteristics.
Lighting
The proper amount and kind of lighting in all work areas are important for cleanliness, safety,
and efficiency. Natural lighting should be used as much as possible. When energy conservation
is the only lighting consideration given, fluorescent lights are used. Because the natural color
of foods is enhanced when displayed under incandescent light, however, high-intensity incandescent
lighting should be used in display and merchandising areas. Low-intensity incandescent
lighting is used in dining areas for mood enhancement. A lighting expert should be consulted
for special requirements. Table 21.2 lists lighting guidelines for food service areas.
Utilities and Ventilation
In some areas, both natural gas and electricity are available and are used as the power sources
for various pieces of equipment. The selection of gas as a heat source for cooking equipment
should be coordinated with the health care operation’s engineering department. Food service
directors should be familiar with the power requirements of various pieces of equipment and
evaluate the electrical plans to make sure that enough outlets are available and that they are
appropriately located. In most operations, the form of energy most often used is electricity. Two
voltage systems are used: 110 to 120 volts and 200 to 240 volts. Correct voltage must be available
for the particular piece of equipment.
Proper heat, ventilation, and air-conditioning systems are important for food quality
preservation, employee comfort, and building maintenance. The department director should
work with the project engineer to identify areas of excessive heat and humidity to ensure that
space is properly ventilated. Excessive moisture or heat can ruin walls and ceilings as well as
employees’ dispositions. Therefore, heat must be provided in the winter, and during the summer
the air should be cooled and dehumidified to acceptable comfort levels.
Ergonomic Considerations
The need to reduce physical fatigue, variations in climate, and repetitive motion injuries need
to be considered when selecting flooring; machines; small equipment; heights of equipment;
any job that requires repetitive action, such as cashiering; travel distance; locker rooms; restrooms;
and dining facilities. Experts such as physical and occupational therapists can provide
guidance.
Table 21.2. Effective Lighting Guidelines
Light Intensity,
foot-candles Activity
10–20 Walkways, halls, corridors
15–20 Dining area
15–35 Rough work
35–70 Food display
70–150 Reading computer printouts, measuring ingredients, inspecting, checking,
record keeping
Note: Foot-candle, a unit for measuring illumination, is the amount of direct light thrown by a source of one candle on a
square foot of surface, every part of which is 1 foot away from the source and facing directly toward the source.
Facility Design and Equipment Selection
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