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

Food Service Manual for Health Care Institutions
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Some procurement policies prohibit the use of trade names, a proscription usually specified
in organizations that use a formal bid system. When this method is used, a great deal of care
must be taken to ensure that the equipment ordered actually meets food service requirements.
When brand names can be stated on the purchase order but the clause “or approved equal” must
be included so that competitive bidding can be undertaken, other manufacturers with reputations
for quality, dependability, and service should be listed. Another solution is to require that
bidders submit complete, detailed specifications of what they propose to furnish and then compare
these statements with the original specifications to be sure that they really are equal. The
burden of proof should be placed on the seller. Too often, items are purchased on the basis of
price alone. Equipment should be purchased primarily for its quality and performance. All
equipment may be purchased from one supplier as long as all specifications are met.
Specifications should spell out whether equipment is delivered “free on board” to the dock
or ”free on board” from the factory and who will be responsible for moving equipment from
the dock to the work site and for installing and testing the new equipment. Training personnel
in the use and care of the equipment must be made a term of the written purchase contract.
Follow-up on the performance of each piece and appropriate utilization by food service
employees is the responsibility of the food service director. A thorough understanding of what
is stipulated in the warranty, particularly the warranty period, replacement of parts, and service
included will save money in the future.
Receiving Equipment
The receiving area includes an outside area or loading dock, preferably covered, and adjacent
space to check, examine, and weigh or count food that is being delivered. The floor of the dock
should equal the height of a standard delivery truck bed; the height should be at least 8 feet.
Accurate scales are needed for weighing all foods purchased by weight. For most operations,
platform scales with a maximum capacity of 250 pounds are adequate (if large quantities of
products are to be received, a 500-pound scale should be installed). A desk or table, clipboards,
and file cabinets are additional pieces of equipment that help receiving personnel do their jobs.
In addition to the procedures described in Chapter 14, closed-circuit television or perimeter
alarm systems (or both) can be installed to increase security in the receiving area.
Heavy-duty two- and four-wheel hand trucks or semilive skids are essential. (Semilive skids
are low platforms mounted on wheels on which materials can be loaded for handling or moving.)
Skids are a good investment when large-quantity deliveries are received and storage space
is available. Cases can be loaded on skids, wheeled to the storage area, and dropped in place,
thus eliminating excessive handling.
Storage Equipment
The right equipment contributes to the maximum use of available space in storage areas.
Equipment for dry, refrigerated, and low-temperature storage areas is summarized below. The
storage area should be close to the receiving area. Dry storage area is space allocated to canned
foods, staples, and groceries.
Dry Storage Equipment
Equipment for dry storage areas may include shelving, metal or plastic containers on wheels or
dollies, and mobile platforms. Adjustable metal louvered or wire shelving is recommended to
permit air circulation and to allow exact shelf spacing. For safety and convenience, the top shelf
should be accessible without the use of a stool or stepladder. Local ordinances may specify at
least 6 inches from the floor to the lowest shelf. At least a 2-inch space between the wall and
shelf is needed for air circulation and cleaning access.
Shelving may be mobile or stationary. Selecting the right width and length of shelves is important.
Widths range from 12 to 27 inches. If space allows, shelves can be placed back-to-back for