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| − | PART 1 – GENERAL PLANNING CONSIDERATIONS
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| − | 1.1 CATERING SERVICES DEPARTMENT IN A HOSPITAL
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| − | A catering service department is concerned solely with the large-scale storage and production of food.
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| − | 1.2 LOCATION & RELATIONSHIP TO OTHER DEPARTMENTS
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| − | The catering service unit should be on one level to facilitate an effective work flow.
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| − | It should be located centrally to supply patients’ needs within the shortest time and have direct connection to most hospital corridors.
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| − | Ideally it should also be on the same level as the wards in order to reduce reduce the transport distance for food and the movement of people. See FIGURE 1.1.
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| − | If a multi-floor relationship with the service departments is unavoidable, the service elevators by which food must be transported to wards/divisions, must be close to the food service unit.
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| − | The service elevators must be reliable and supported by emergency power.
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| − | The transport corridors must be covered with an even surface, and ramps should be within the design tolerance required by the food trolleys. Alternative routes should be available in emergency situations.
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| − | Due to the nature of the activities taking place in the catering department, it is a high fire-risk area. Fire-fighting vehicles should therefore need to have immediate and easy access to the unit.
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| | The unit should not be located where it may be exposed to airborne and waterborne contamination. | | The unit should not be located where it may be exposed to airborne and waterborne contamination. |
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| − | [[Category:Support Services]]
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Revision as of 10:22, 4 September 2020
The unit should not be located where it may be exposed to airborne and waterborne contamination.
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