Nursing Home Design Guide
2006
2 hours at breakfast, 1-2 hours at lunch
Clean-up
and 1 hour in the evening. To maximize
Maintaining high standards of
orderliness and safety in food
food service staff time, dishwashing of
residents' dishes and utensils is done on
handling
Information management
the unit or between two pantries, using
appropriate equipment and meeting
Quality control and supervision
requirements for water temperature. It
Safety - particularly in terms of floor
covering
is common for food service staff to
interact with the residents during dining
Room temperature and plans for
and participate with nursing assistants in
HVAC, relative to maintaining food
some of the beverage distribution and
temperature.
clean-up.
Central Kitchen (See Figure 3.44)
With the assistance of professional food
service consultants, kitchen design
should identify how the following
operations will be accomplished:
Receive inventory
Delivery and distribution or serving
Prepare, clean, cut,
mix, season, pan,
and bake
Distribution
Pot Washing
Freezer
or Serving
Cook Line
Access
Separate and store for
freezing, chilling, cold
Cooler
and dry products
Production
Produce meals by
Dry
cooking, cutting, and
Storage
placing in containers for
Storage
Cooler
Office
delivery
JC
M
W
Figure 3.44
Kitchen Organization
Office of Facilities Management
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