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

Food Service Manual for Health Care Institutions
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Technological advances continue to be made in systems design for reducing energy consumption.
The basic premise behind these energy savers is to reduce the amount of air drawn
from the kitchen. Separate air-supply ducts and exhaust ducts are placed in the hood; untempered
air flows down the ducts, draws off heat and fumes under the hood, and is expelled.
Some air from the kitchen is used, but much less than by conventional methods. A design specialist
should be consulted so that the most economical, efficient, and safe ventilating and heat
recovery system can be selected for the operation.
Plumbing and Electricity
The food service director should work closely with the architects and engineers to plan for adequate
floor drains in the kitchen, dish room, and steam equipment area; the location of sinks in
the main area and in restrooms; and adequate drains to sewer lines for water disposal equipment.
The amount of voltage needed for equipment should be supplied to the architects and engineers.
All pipes and wiring going into the kitchen should be enclosed and out of sight. Fuse
boxes should be conveniently located.
Worktables
The types and sizes of worktables needed in the food production center are based on the specific
tasks to be performed, the number of employees using the space available, optional work
heights, and the amount of storage needed for small equipment or food supplies. Well-planned
and properly located tables can save time and reduce employee fatigue. A 12- to 14-gauge
stainless-steel work surface is preferred because lighter weights are not as durable.
Tables equipped with locking heavy-duty casters provide greater flexibility for rearranging
the work center and facilitate cleaning. In determining the length and width of tables needed,
consider employees’ normal reach and need for space in which to arrange supplies or pans.
Tables 6 feet long or shorter are recommended if they are to be on wheels. Standard 30-inch
widths accommodate most preparation tasks. Tables with straight 90-degree turned-down
edges can be placed together without gaps that collect food particles and fit tightly into corners.
For wall arrangements, tables are available with a 2-inch turn-up on the back. Adjustable
feet, under-shelves, tray slides, roller-bearing drawers that self-close, sink bowls, and overhead
shelves or pot racks can be selected as optional features. Under-shelves and drawers may be
made of galvanized metal, painted or anodized metal, or stainless steel. Because of the high cost
of specially designed tables, the many options available in standard models should be thoroughly
investigated.
Portable stainless-steel or less-expensive but durable plastic or fiberglass bins are convenient
for bulk storage in food production centers. Worktable designs should be planned so that
bins can be rolled beneath work surfaces where needed. Also available are portable drawer
units that offer convenient storage for small utensils and tools.
Sinks
The exact number of compartment and hand sinks needed in the food service department
depends on the extent and complexity of the kitchen layout and local health code requirements.
Several recommended construction features include the following:
• Stainless-steel (14-gauge) sinks with coved corners in each compartment and integral
drain boards on each side
• Ten-inch splashboards over drain boards and sinks
• Hot and cold faucets for each compartment unless a swing faucet is provided
• Separate drain systems for each compartment, with an exterior activated-lever drain
control and a recessed basket strainer for the drain
• Variable compartment size (but pot and pan sinks should be at least 11 to 14 inches deep
and capable of accommodating 18- by 25-inch pans)