Food service researched in special project
1979
Unklesbay, Nan | Balsley, Marie
With the use of large-scale food service systems in hospitals, new problems with food sanitation, food quality, and energy conservation arise. Because time and temperature influence bacterial growth and food quality, nine time-temperature checkpoints were identified: food procurement, storage, packaging, preprocessing, heat processing, heat processing of precooked menu items, distribution, and food service. A pilot project is being conducted to develop recommendations for a food service sanitation training and certification program. Food quality is mainly influenced by ingredients, formulas, and holding at high temperatures. Maintaining quality with alternative ingredients and maintaining nutritive value in varying food preparation systems especially are problems. Energy-efficient equipment with heat recovery mechanisms and efficient heat transfer has the greatest impact on energy conservation. Effective food-handling procedures are also important.
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