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TEMPERATURE HISTORIES OF MENU ITEMS DURING MEAL ASSEMBLY, DISTRIBUTION AND SERVICE IN A HOSPITAL FOODSERVICE.

Author(s) : RIDLEY S. J., MATTHEWS M. E.

Type of article: Article

Summary

TEMPERATURES WERE OBTAINED IN A HOSPITAL USING THE COOK/CHILL/REHEAT/SERVE METHOD OF FOODSERVICE. INTERNAL TEMPERATURES WERE RECORDED: AFTER DISTRIBUTION IN UNREFRIGERATED FOOD CARTS FROM THE CENTRAL KITCHEN TO GALLEYS IN PATIENT UNITS, AFTER COLD-HOLDING IN GALLEY REFRIGERATORS OR FREEZERS, AFTER HEATING IN MICROWAVE OVENS. FINDINGS EMPHASIZE THE NEED FOR MANAGERS TO BECOME AWARE OF TEMPERATURE QUALITY AS MEALS ARE TRANSPORTED THROUGH SUBSYSTEMS IN THE FOODSERVICE ON ROUTE TO PATIENTS. IMPROVEMENTS IN PROCEDURES AND EQUIPMENT USED AND INCREASED SUPERVISION OF TIME-TEMPERATURE RELATIONSHIPS WERE RECOMMENDED, ESPECIALLY WHEN MICROWAVE-HEATING MENU ITEMS.

Details

  • Original title: TEMPERATURE HISTORIES OF MENU ITEMS DURING MEAL ASSEMBLY, DISTRIBUTION AND SERVICE IN A HOSPITAL FOODSERVICE.
  • Record ID : 1983-2275
  • Languages: English
  • Source: Journal of Food Protection - vol. 46 - n. 2
  • Publication date: 1983/02
  • Document available for consultation in the library of the IIR headquarters only.

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