MIL-HDBK-1191
READY FOODS SYSTEM
FLOW DIAGRAM
PREPROCESSING
RECEIVING
STORAGE
Vegetable Processing
Room Temperature
Meat Processing
Refrigeration
Ingredient Procesing
Freezer
PREPARATION & ASSEMBLY
Cooking Center
SANITATION
TEMPERING
Baking Center
CENTER
Nourishment Center
Final Assembly & Preportioning Center
Pot Washing
Warewashing
SERVICE AREA
Cafeteria Serving Line
Tray Assembly
PACKAGING &
QUICK CHILL
PORTIONING
RETHERMALIZATION
or
Cafeteria
Pantry
QUICK FREEZ
CUSTOMER
Patients
Staff, Military Personnel, Guests
Figure 22-2:
Ready Foods System Flow Diagram
Heating equipment should be flexible and perform holding functions in
addition to rethermalization duties. Timers that heat food until "just
done" and then hold food at a safe temperature should be included into
planning of these systems.
22.9
PLANNING CRITERIA.
22.9.1
Food service design will provide for the movement of food
products (raw, in process or finished), warewashing, patient tray carts,
employees and ambulatory patients in a manner that will minimize cross
traffic, backtracking and queuing conditions.
22.9.2
Planning principles that will be considered for food service
system design are as follows:
22.9.2.1
All food storage, preparation, servery, assembly and sanitation
operations will be located on a single floor. The general configuration of
the food service operation will be rectangular.
22.9.2.2
The food service area will be in proximity to an independent
covered food delivery entrance. If a loading/receiving dock is required, it
shall be equipped with dock levelers to adapt to delivery trucks of varying
heights and sizes. A stairway from the dock to the driveways shall be
provided. The receiving area will include a platform scale with two digital
readouts, one located at the receiving point, with the second located at the
22-5
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