directly service the piece of equipment requiring a drain. Minimize runs of
piping from equipment to drains. Cart washers and can washers may be
included in some large medical centers. If cart/can washers are provided,
planners should consider water supply and drainage in these areas.
Telephones with speaker/microphone features are required
throughout the food service department (offices, tray assembly, serving
lines, storage and receiving areas). Coordinate telephone requirements with
required in all office areas and at each cashier station. Hands-free
intercom features are required in all offices, at each cashier station and
at patient tray assemble workstations. A class B telephone line (post or
base only capability) should be included in the dining facility for medical
staff paging responses.
A toilet/shower/locker room shall be provided for the dedicated
use of the nutrition care staff. Access to these rooms shall be from within
the food service department only.
Dietary trash and waste handling requirements must be considered
in conjunction with the total health facility waste handling requirements to
minimize duplication of facilities (see Section 18 Waste Management).
Dining, food preparation, servery and processing areas will be designed to
avoid transporting trash through food handling and/or preparation areas for
disposal. Waste pulping disposing systems will be provided to minimize the
volume of solid waste product disposal. Recycling areas shall be provided
within the food service department for separating and recycling of cardboard
All point of sale equipment (cash registers and their
interconnected Personal Computer) shall be on emergency power. See Section
10 (Electrical) and Appendix A for emergency power source requirements.
Equipment shall be evaluated for inclusion on the emergency power system to
assure food service operations are not impacted by loss of power. If gas
and steam equipment is provided, verify its electrical needs to assure that
adequate emergency power is available to maintain these items in operation.
Some cooking equipment must not run if exhaust hoods are not operating,
therefore, confirm emergency power to exhaust hoods is also provided, where
required. Lighting within the food service areas must be at an acceptable
level so continued food service operations can occur under emergency
conditions. Provide a dedicated electrical supply for the cash register
system. Provide conduit runs from each cashier station to the office which
will house the managers' computer workstation. The cash register electrical
power system shall be on emergency power.
Where gas and direct steam are locally available, a mix of gas,
direct steam and electric equipment will be utilized. Care must be taken to
minimize the use of electric equipment when gas and/or steam is available.
The use of gas and/or steam equipment provides a significant cost savings
that should be considered when planning utilities in the food service area.
Portable equipment (locking casters, quick disconnects, cords
and plugs) will be utilized to the maximum extent possible (production,
serving and assembly areas). When portable equipment is not possible, wall
mounted equipment (i.e. kettles, trunnions) will be used. Equipment will
not be installed on raised bases. When wall mounted or cantilevered
equipment is used, adequate wall backing and bracing must be detailed in the
Where steam operated equipment permits direct contact between
food and steam, intermediate steam shall be generated directly or