Hospital Kitchens
HOSPITAL KITCHENS
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Introduction
·
Kitchen is one of the most important service
of the hospital unlike others
·
The main objective of this service is to make
provision of clean, hygienic and nutritious diet for the indoor patients as per
their caloric requirement
Planning
of a Kitchen
·
Location & Size
o
Ideally on the ground floor but away from the
main traffic
o
Access to lories
o
Size varies as per the number of beds in a
hospital
o
Up to 200 beds (20 sq ft/bed)
o
200-400 beds (16 sq ft/bed)
o
500 and above (15sq ft/bed)
·
Physical Facilities
o
Peripheral Component
§ Collection of diet and demand
§ Distribution of diet
o
Central Component
§ Administrative area
§ Cooking, preparation, receiving and service area
§ Dry ration storage and cold rooms for perishable items
§ Garbage collection & Washing area
§ Toilets
·
Environmental Planning
o
Adequate Ventilation & Garbage disposal
o
Enough light and gas pipeline
o
Solid stainless flooring
o
Water & Steam supply
·
Administrative Area
o
Chief Dietician office
o
Dietician office
o
Clerk office
o
Steward Office
o
Staff changing room
o
Toilets
·
Equipment's
o
Cooking utensils & Distribution trolley
o
Cooking Ovens & Chapati maker
o
Dish cleaning
o
Grinder, weighing and mixer machine
o
Cutting equipment's
·
Manpower
o
Chief Dietician
o
Senior Dietician & Dietician
o
Steward
o
Diet Clerk
o
Head Cooks
o
Therapeutic Cooks
o
Assistant Cooks
o
Masalchi
o
Attendant, trolley bearer & safaiwala
·
Menu Planning
o
High calorie Diet
o
General Diet
o
Soft Diet
o
Liquid Diet
o
Nephrotic Diet
o
Diabetic Diet
·
Material Planning
o
Demand estimation and Indenting
o
Storage
o
Issue to the kitchen on daily basis
·
Procurement & Storage
o
Through approved contractors
o
Dry ration on monthly basis and perishable
items on daily basis
o
Kept perishable items in cold room
o
Non perishable items in racks and ventilated
room
Functions
of Kitchen
·
Dieticians
o
Quality Control & making policies
o
Menu planning, budgeting, work scheduling
& staff hygiene
o
Diet counselling, education & training
·
Steward
o
Supervision & Control
o
Preparation of diet demands
o
Collection of ration from store for cooking
·
Store Keeper
o
Indent & receipt of ration
o
Storing of ration
o
Accounting and pest control
·
Head Cook
o
Overall supervision of cooks
o
Check pilferage
o
Kitchen discipline
·
Cook
o
Distribution of food to different places
o
Assist in preparation and cooking
o
Assist in cleaning and drying utensils
·
Masalchi
o
Maintenance of cleaning in kitchen area
o
Washing of utensils
o
Proper disposal of waste
Quality
Control
o There should be a policy of checking raw materials
o Ration should be procured from government approved
contractors
o Standardization of cooking methods
o Surprise testing of cook food
o Schedule cleaning of kitchen
o Proper ventilation and smoke exhaust
Evaluation
o Number of food complaint received
o Number of food poisoning cases
o Instance of false diet distribution
o Wastage & Pilferage incidences
o Pests and Rodents
Video
Description
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