VA HANDBOOK 7610 (224)
December 5, 1979
(
8) Food Service Coordination Center:
In medical centers of 500 beds or less..............................................................................................................14.9 NSM (160 NSF)
In medical centers of 501 or more beds ............................................................................................................22.3 NSM (240 NSF)
Meal service is coordinated and all activities pertaining to diet orders generate from
this area. Activities include preparation of new diet cards, diet changes, delayed
trays, special test meals, individual and medication nourishment orders. Patient
cardexes are maintained here.
b. (Serving) Cafeteria Line Unit
(Do not duplicate this space when provided elsewhere.)
Planned beds served by unit: Up to 120......................................................................................................... 87.3 NSM ( 940 NSF)
121-160 ..............................................................................................108.3 NSM (1165 NSF)
161-240 ..............................................................................................118.2 NSM (1273 NSF)
This unit includes the following work counters: cafeteria serving line, backup units,
salad bars, beverages stations, and nonfood storage. Dining space is provided under
individual chapters.
c. Patient Central Tray Service
(1) Tray Makeup
Total Number of
Maximum Tray
Beds Served by
Preparation Time,
NSM (NSF)
Patient Tray Service
per Meal, in Minutes
Less than 50
60
16.3 (175)
50-150
60
31.6 (340)
151-250
60
53.9 (580)
251-300
70
69.7 (750)
351-450
90
85.5 (920)
129.5 (15001)
451-600
70
169.9 (18301)
601-900
90
1
Space provided is for two lines.
This unit includes all facilities for the assembly and transportation of food or trays to
patients and includes tray preparation areas. It does not include the patient tray
service backup units, which for the purpose of these criteria are part of food
processing and preparation:
(2) Food Cart Storage
(a) Tray Cart ............................................................................................................................................................ 1.9 NSM ( 20 NSF)
(20 trays/cart)
(b) Bulk Food Cart .................................................................................................................................................. 2.8 NSM ( 30 NSF)
(One (1) hot cart and one (1) cold cart for each 100 meals.)
224-2
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