MIL-HDBK-1191
receiving office.
The receiving area will not be accessible from outside of
the building.
22.9.2.3
The food service operation will be located in vertical and
horizontal proximity to the maximum concentration of patients and to the
staff cafeteria. All refrigerators and freezers will be connected to a
single control panel with temperature readout. All refrigerators will be
fitted with a visual and audible alarm that annunciates in the food service
department. An alarm annunciator in the facility management control room is
also suggested. All refrigerator systems shall be equipped with temperature
gauges located at the outside entrance of the walk-in unit. Compressors
shall be located in close proximity to the refrigeration's systems, in a
ventilated room with a floor drain and hose bib. See Section 8 (HVAC) for
ventilation criteria. Compressors shall be labeled as to which
refrigeration unit they service. When using chilled water backup, a
redundant pump should be included to avoid refrigeration and freezer
compressor damage and food product loss. All refrigeration and freezer
units shall be placed on the equipment emergency power system to provide
department functionality during periods of crisis. See Section 10
(Electrical) and Appendix A for emergency power requirements.
22.9.2.4
Food preparation work centers will be located to minimize
traffic from storage areas (ingredient issue room, dry storage and
refrigerated storage), servery, cafeteria and tray assembly and sanitation
warewash centers.
22.9.2.5
The patient tray assembly area, with appropriate serving
equipment, shall be located adjacent to both hot and cold work centers. If
hot food is served from the patient tray assembly, equipment will be
arranged so hot food is placed onto patient trays last. In some large
facilities a griddle with ventilation may be needed. Patient tray cart
storage will be located adjacent to the patient tray assembly area. There
will be a direct route from tray assembly to service corridors and/or
elevators and to patient care areas. Dedicated elevators will be provided
to food service in large medical centers. Depending on the cart delivery
system, the reconstituting of patient food may be accomplished at the
patient care floor nourishment center. Current practice is to serve patient
food directly from a cart with a tray of food that has already been
assembled and portioned. Patient tray assembly areas should also include
some type of energy distribution system that provides flexibility to the end
user. The design should also include pass through warmers and refrigeration
to ease bulk food movement. Beverage islands should be planned and should
include a water source, electricity, and an underfloor installation of a
100mm (minimum size) Polyvinyl Chloride conduit for "piggy-back" soda and
juice fountains. The tray line itself should be flexible to decrease or
increase trays without extensive infrastructure requirements. Electrical
outlet drops should also be planned from the ceiling for versatility of tray
line reconfiguration.
22.9.2.6
Dishwashing and warewashing (pot washing) will be designed to
prevent crossing workflows between soiled and clean wares, and service and
food preparation areas. Mechanical washers will be supplemented with
compartment (three compartments minimum) sinks. All dishwashers will be
equipped with blow-drying feature. All ware washers and pot and pan washers
shall be installed with a condensation hood designed to remove hot moisture
laden air. Special care will be taken to provide ware washers that pre-wash
at 100 - 120 F, wash at 140 - 160 F, rinse at 160 - 180 F, and final rinse
at 180 - 195 F. If low Temperature ware washers are used, they must be
designed to dispense a chemical sanitation agent. Problems with
environmental issues may out weigh the benefits of this type of ware washer.
The design must include floor drains in the ware washer center, located to
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