Management of kitchen and dietary services

a few guidelines for Govt hospitals

1. KITCHEN AND DIETARY
SERVICES
IN
GOVERNMENT HOSPITALS IN
H.P
BY
DR. D.S.CHANDEL
EX DIRECTOR HEALTH
SERVICES
SHIMLA (H.P.) INDIA

2. Equipments and
fixtures
oGas stove & LPG cylinders,
refrigerator,
weighing machine,
cooking utensils with stand,
food trolley,
separate trolley for clean and dirty linen,
bucket for mopping, mops, dusters, waste
trolley,
storage containers, work bench/work
station,
hangers for drying clothes, cup board etc.

3. RECEIVING
At the time of receipt, the
section/store verifies the
quality and quantity of goods
as per order.
Supplies such as fresh
vegetables/fruits except banana,
potato and onions, are preferably
washed in the receiving area.

4. STORAGE
The objective is to maintain
safety and quality of food at
given temperature and
conditions.

5. Separate storage areas
For dry ration like rice, pulses, flour,
condiments etc.
For fresh items like vegetables, fruits,
eggs etc.—dry room.
Deep refrigerator for milk, eggs, fish,
meat, fruit juices, cream etc.
For others like cook wares, trays,
crockery, gas cylinders etc.
For house keeping and cleaning
material like linen, dusters, brooms,
soap, detergents, brushes etc.

6. Specification for the
store
Well ventilated and lockable with adequate
light arrangements with temperature 50-80°F.
 It has the facility for weighing the items.
All measures are taken to provide protection
against rats, rodents, insects, animals etc.
There are separate areas for cutting of
vegetables, washing of vegetables and
kitchen wares.
The surface of the shelf being used for
cooking is of non absorbable material.
All perishable items are stored in the
refrigerator.

7. STORAGE OF DRY
GOODS
Cereals must be stored on shelves 1´ above
the floor level.
Sacks are stored on pallets and never directly
on the floor
Pallets should be removed weekly and
cleaned
Any spillages must be cleaned immediately.
Bread must be stored in a well ventilated, cool
area.
Flours and cereals are stored in sacks in a
damp-free environment and inspected
regularly for any infestation.

8. Storage of fresh items
Fruits and vegetables are stored in a dry
room.
Fruit and salad items should be stored in
such a way so as to allow air to circulate.
Potatoes must be stored in crates in a dry
room.
Milk, dairy products and cream must be
kept separate from all raw products in
refrigerator.
Cooked & uncooked items should be
stored/kept separately.

9. Refrigerator
Refrigerators should be kept
away from heat source and its
temperature should to be
checked & documented twice a
day/ regularly.

10. Preparation
Fresh vegetables are washed prior to pre-
processing.
All preparation surfaces must be kept clean.
Salad items must be thoroughly washed in “salad
wash container”.
Food which is at a high risk to getting infected (e. g.
sweet) should not be prepared much in advance.
Separate utensils are used for raw and cooked
foods.
Cooked food must be kept covered under the right
temperature before use.
Kitchen waste must be collected and disposed off
properly.

11. General cleaning
Adequate and suitable cleaning equipments
are available such as mops, mop buckets,
disinfectants, detergents, brushes as
required, scouring cloths, deck brushes and
cleaning cloths.
Cleaning supplies are stored, separate from
food items.
Mop heads are discarded at least once in
two weeks or as per needs.
Chopping Boards are washed after each use
and once washed should be allowed to dry
in an area. where the air circulates freely.

12. Cleaning of refrigerator
Switch off the unit and remove all food items,
ensuring that these are kept safe during the
cleaning process.
Remove all shelves and clean using detergent
solution mixed with lukewarm water.
Clean the fridge base and wipe the interior walls.
Scrub all shelves rinse and dry (if required)
otherwise wipe with damp cloth.
Defrost it and wipe down all walls with a clean
cloth.
Replace all shelves and items.
Switch on the unit.

13. Personal hygiene in the kitchen
It must be emphasized that personal
hygiene is important within the kitchen and
is applicable to all staff of kitchen.
The staff should maintain personal
hygiene and wear clean uniforms,
which is free of dirt and food spills.
“The staff is trained to protect the
consumers, from body substances of the
food handlers mixing with the food.
There is 24x7 water supply . There is
provision of hot water also.
Daily supervision.

14. Hygiene practices of
staff
● General safety rules.
● Hand washing, before beginning of the work.
● Hand washing, after each toilet use.
●Hand washing, between handling cooked and
uncooked food.
●Hair coverings are worn during cooking/pre-
processing / food servicing/tray line operation.
●Aprons are promptly changed a s and when
required basis.
●Fingernails are maintained clean and trimmed.
●Signs boards are displayed within all areas of food
and beverage department directing personal to
wash their hand appropriately.

15. Pest control
Objective: to maintain a sanitary
environment, preventing contamination/
spread/transmission of disease by insects
or rodents or any other crawling insects.
Routine spraying is done in such areas as
baseboards, backs of large equipment,
cabinets and lower level storage areas
with insecticide.
Traps are put out for rodents.
Any evidence of pests found by the staff
is reported immediately.

16. MEDICAL EXAMINATION
At the time of entry:
General physical examination
Routine blood tests like Hb TLC
and DLC,
Stool Routine examination
Chest X-ray
Widal Test
Manteaux / tuberculin test

17. Medical examination
Annual:
General physical examination
Routine blood tests like Hb TLC and
DLC,
Stool Routine examination
Chest X-ray
Widal Test
Monthly
General physical examination
Routine stool examination.

18. Waste disposal
Disposal of kitchen waste is very
important otherwise it becomes a
prime source of fly, cockroach
and rat breeding and their
potential hazards.
Kitchen waste is to be
segregated into wet and dry.
 Wet items can be taken for
composting.

19. Transportation
The food items are put into
covered containers and then sent
to the ward in food-trolley. It is
not handled directly with hands
and some serving spoon/utensil
should be used.
The food is not consumed in the
preparation and serving area.

20. HOPSITAL KITCHEN