VA HANDBOOK 7610 (224)
December 5, 1979
i. Cleaning Equipment Facilities
Planned Daily Peak Meals Served:
Less than 200 ....................................................................................................................................................... 6.5 NSM ( 70 NSF)
200-400 .................................................................................................................................................................. 9.3 NSM (100 NSF)
401-2,000 ...............................................................................................................................................................12.5 NSM (135 NSF)
This area provides space for storage of environmental sanitation equipment and
supplies.
j. Food Processing and Preparation
Planned Daily Peak Meals Served:
Less than 60 .................................................................................................................................................... 37.2 NSM ( 400 NSF)
60-130 ........................................................................................................................................................... 55.7 NSM ( 600 NSF)
131-250 ......................................................................................................................................................... 116.1 NSM (1,250 NSF)
252-500 ......................................................................................................................................................... 172.8 NSM (1,850 NSF)
501-750 ......................................................................................................................................................... 130.0 NSM (1,400 NSF)
751-1,000 ...................................................................................................................................................... 213.9 NSM (2,300 NSF)
1,001-1,400 ..................................................................................................................................................... 269.6 NSM (2,900 NSF)
1,401-2,000 ..................................................................................................................................................... 334.7 NSM (3,600 NSF)
2,001-2,500 ..................................................................................................................................................... 372.0 NSM (4,000 NSF)
This area includes work centers for the following: cooking, meat processing, vegetable
preparation and assembly, bread storage and ice making. Space is included for speed
or batch cooking units.
k. Nourishment Preparation.................................................................................................................................23.2 NSM (250 NSF)
(Space applies to medical centers of up to 500 beds. In medical centers of 501 beds and
over, space for function can be absorbed in the space provided for the preparation
area.)
This area provides space to prepare special feeding under stringent aseptic control.
l. Ingredient Control
Total Beds :
Less than 250 .......................................................................................................................................................11.6 NSM (125 NSF)
250-500 ..................................................................................................................................................................13.9 NSM (150 NSF)
Over 500................................................................................................................................................................16.3 NSM (175 NSF)
This area is where the exact amounts of the materials required for food preparation are
assembled, weighed and/or measured for one day's use.
m. Housekeeping Aids Closet............................................................................................................................... 3.7 NSM ( 40 NSF)
n. Food Beds
Total Beds:
Less than 250 .......................................................................................................................................................13.9 NSM (150 NSF)
250-500 ..................................................................................................................................................................22.3 NSM (240 NSF)
Over 500.............................................................................................................................................................. 27.9 NSM (300 NSF)
This area provides space for up to 5 days food requirements and should be contiguous
to ingredient control.
224-4
Previous Page
