grade, with stain and fade resistant properties, and include an anti-
Space shall be provided for automatic data processing operations
and equipment that are components of the food service department. Space for
a floor safe shall also be included within the food service department.
If the medical facility utilizes an information system or other
interdepartmental system (i.e. automatic writing transfer equipment), food
service shall be linked to this system. Any and all Nutrition Management
Information Systems will be connected to the hospital information management
Equipment in nourishment pantries shall be included on emergency
power. See Section 10 (Electrical) and Appendix A for emergency power
requirements. Include the following equipment on the equipment emergency
power system: ice machine, microwave oven, and refrigerator/freezer. The
service pantries will be designed to provide 24-hour access to the ice
machine and refrigerator/freezer. Food cart storage will be adjacent to 24-
hour access areas, but shall be designed so that they can be secured.
Coordinate requirements for full service pantries with the facility user.
Provide a small area to rethermalize foods and maintain refrigerated food
items. A sink, drinking water and ice source should also be planned in
A lockable refrigerator will be provided in a controlled, secure
area within the Department of Nursing for storage of emergency late meals
(patient and/or staff night suppers).
Grease traps, when utilized, will be located outside the
buildings. Grease trap access should be planned so that cleaning is easy to
accomplish. Coordination with local environmental regulations is required.
All openings or penetrations of any horizontal or vertical
finish surface must be thoroughly sealed so as not to provide hiding places
for vermin or encourage the growth of bacteria. Sealant must be water and
detergent resistant silicone.
FACILITY DATA REQUIREMENTS FOR FOOD SERVICE. To assure an
accurate design is prepared, facility and patient data will be provided by
the using service to the designer and the food service consultant as
The number of hospital beds.
The required number of dining rooms meals.
The number of male and female dietary employees.
(warewashing, tray assembly, cafeteria service)
Meal hours and peak hour
Percent of take-out meals
SEISMIC CRITERIA. The planning, selection and installation of
food service equipment will be carefully considered with regard to potential
damage by earthquakes. Special attention will be given to the mounting of
fixed equipment, to utility connections and to the design features of
selected equipment. The required seismic protection will depend on the
seismic design level prescribed for individual projects. All bracing