Chapter 224 - Nutrition and Food Service - Office of Construction ...
Chapter 224 - Nutrition and Food Service - Office of Construction ... Chapter 224 - Nutrition and Food Service - Office of Construction ...
Department of Veterans Affairs VA Space Planning Criteria (224)Washington, DC 20420 March 2008 (SEPS Version 1.6)estimated model of operation for the facility. This information is processed throughmathematical and logical operations in VA-SEPS.Q. Kitchen: A kitchen designed and equipped to produce food for the main facility andone or more Satellite Units. In addition to conventional cooking, the kitchen may useblast-chilling. Due to the cost of equipment and utilities, the use other types ofcook/chill food production such as tumble chilling/vacuum packaging, or cook/chilltank production, must be justified. A special study is required.R.S.T.U.V.W.X.Y.Z.Non-Patient: A paid or non-paid employee, volunteer, or contractor who is providedwith a meal, typically lunch.Patient Room Service: Patients may request meals anytime during the meal serviceperiod, typically, 7 AM to 7 PM. Orders are placed via phone, or spoken to a hostesson the patient floor. If a patient is unable to make a request, a non-select meal traymay be issued. A typical tray assembly area consists of a short-order cooking line, acook’s counter with hot and cold stations on the cook’s side and a tray conveyor onthe server’s side. Typical tray line support equipment is used. This may include cartsfor trays, dishes, cups and glasses, heated pellets and dishes, and refrigerators forplated cold food, beverages, and desserts. Meals are delivered within 45 minutes ofthe order.Peak Volume Single Meal: The maximum number of meals served during a singlemeal period (Breakfast or Lunch or Dinner). It includes meals served to patients andnon-patients in the Satellite Units, and if in Concept of Operations, those served inthe Canteen Service Cafeteria.Peak Volume Meals per Day: The maximum number of meals served during a singleday (Breakfast and Lunch and Dinner). It includes meals served to patients and nonpatientsin the Satellite Units, and if in Concept of Operations, those served in theCanteen Service Cafeteria.Program for Design (PFD): A space program generated by VA-SEPS based oncriteria set forth in this document and specific information entered about Concept ofOperations, Workload projections and Staffing levels authorized.Rethermalization: A technical term for heating cook/chilled or frozen food to aminimum core temperature of 165 degrees F.Satellite Unit, Campus: Receives meal trays or food in bulk from a Main Kitchen orCPK on the same medical center campus. The Satellite Unit may be connected to theMain Kitchen or CPK via interior corridors and elevators or will require delivery bytruck. The food service for each Satellite Unit may vary significantly, ranging from thedelivery of ready to serve meal trays, to a tray assembly line, to a patient cafeteria.Satellite Unit, Remote: For purposes of space planning, the Remote Satellite Unit isthe same as a Campus Satellite Unit, except it is not located on the medical centercampus, but is off site within the VISN. Meal trays or food in bulk is transported fromthe Main Kitchen or CPK via truck. The Remote Satellite Unit may have the capabilityto prepare part of each day’s menu (usually breakfast), as well as simple, basic, butcomplete menus for several days under emergency conditions. Unless authorized toreceive hot food or hot/cold meal trays, food in bulk or trays that are received will beall cold, to be rethermalized on site.SEPS (VA-SEPS): Acronym for Space and Equipment Planning System, a digital tooldeveloped by the Department of Defense (DoD) and the Department of VeteransNutrition and Food Service (Chapter 224): Page 4 of 19
Department of Veterans Affairs VA Space Planning Criteria (224)Washington, DC 20420 March 2008 (SEPS Version 1.6)Affairs to generate a Program for Design (PFD) and an Equipment List for a VAhealthcare project based on specific information entered in response to Input DataQuestions. VA-SEPS incorporates the propositions set forth all space planningcriteria chapters. VA-SEPS has been designed to aid healthcare planners in creatinga space plan based on a standardized set of criteria parameters.AA. Tray Assembly, Centralized: Meal trays are assembled in the kitchen and thentransported on carts to patient floors or pantries. Food used on the central tray linemay be hot and cold, or all cold, depending on whether a cook/serve or cook/chillproduction system is used.BB.Tray Assembly, Decentralized: Plated cold food and food in bulk is transported topantries on patient floors. Meal trays are assembled in pantries.CC. Tray Cart, Hot / Cold: A self-contained cart that features one refrigerated section andone heated section. The carts use special trays with separate sections for hot andcold food items. Some use two small trays, one for hot and one for cold food that arecombined at the time of service.DD. Tray Delivery System, Conventional: Trays are assembled with hot and cold foods,loaded onto standard delivery carts and moved to patient areas. Heated pellets orbases, and heated plates are used to maintain temperatures of hot foods. Insulatedor chilled plates are used for cold foods.EE. Tray Retherm, Centralized (ADS): There are basically two types of centralized trayretherm. One consists of a walk-in refrigerator fitted with multiple docking stationswith one station for each retherm cart. The second consists of individual dockingstations that may be arranged in a central location in the Main Kitchen, in the CentralProduction Kitchen, or in the Satellite Unit. See “Tray Retherm Cart” in this section foradditional information.FF. Tray Retherm Cart System, Conducted Heat (ADS): The two components of theconducted heat system are a meal tray delivery cart and a docking station for thecart. The cart has two heating pads that rethermalize the chilled hot food items. In thedecentralized model, all-cold meal trays are loaded into carts that are moved into rollinretherm refrigerators located in remote pantries or areas. Before meal service thedocking station automatically goes into a retherm mode. The chilled hot food isrethermalized while the cold portion of the tray continues to be refrigerated. In thecentralized model carts are rolled into a walk-in refrigerator with multiple rethermdocking stations. In both models the retherm cycle is programmed to startautomatically or manually. Special dishes are required to heat foods. Cold foods areserved on conventional dishes.GG. Tray Retherm Cart System, Convected Air (ADS): The two components of theconvected air system are a meal tray delivery cart and a docking station for the cart.A meal tray with chilled hot foods on one side and cold foods on the other is placedinto the cart. The cart is rolled into a docking station that uses forced air to refrigeratethe entire tray. Before meal service the docking station automatically goes into aretherm mode. The chilled hot food is rethermalized while the cold portion of the traycontinues to be refrigerated. In the centralized model multiple retherm dockingstations are located in the kitchen near the tray line. In the decentralized model, thedocking stations are located in the floor pantries or dining rooms. Standard ceramicdishes and wares, or disposable dishes are used.Nutrition and Food Service (Chapter 224): Page 5 of 19
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Department <strong>of</strong> Veterans Affairs VA Space Planning Criteria (<strong>224</strong>)Washington, DC 20420 March 2008 (SEPS Version 1.6)Affairs to generate a Program for Design (PFD) <strong>and</strong> an Equipment List for a VAhealthcare project based on specific information entered in response to Input DataQuestions. VA-SEPS incorporates the propositions set forth all space planningcriteria chapters. VA-SEPS has been designed to aid healthcare planners in creatinga space plan based on a st<strong>and</strong>ardized set <strong>of</strong> criteria parameters.AA. Tray Assembly, Centralized: Meal trays are assembled in the kitchen <strong>and</strong> thentransported on carts to patient floors or pantries. <strong>Food</strong> used on the central tray linemay be hot <strong>and</strong> cold, or all cold, depending on whether a cook/serve or cook/chillproduction system is used.BB.Tray Assembly, Decentralized: Plated cold food <strong>and</strong> food in bulk is transported topantries on patient floors. Meal trays are assembled in pantries.CC. Tray Cart, Hot / Cold: A self-contained cart that features one refrigerated section <strong>and</strong>one heated section. The carts use special trays with separate sections for hot <strong>and</strong>cold food items. Some use two small trays, one for hot <strong>and</strong> one for cold food that arecombined at the time <strong>of</strong> service.DD. Tray Delivery System, Conventional: Trays are assembled with hot <strong>and</strong> cold foods,loaded onto st<strong>and</strong>ard delivery carts <strong>and</strong> moved to patient areas. Heated pellets orbases, <strong>and</strong> heated plates are used to maintain temperatures <strong>of</strong> hot foods. Insulatedor chilled plates are used for cold foods.EE. Tray Retherm, Centralized (ADS): There are basically two types <strong>of</strong> centralized trayretherm. One consists <strong>of</strong> a walk-in refrigerator fitted with multiple docking stationswith one station for each retherm cart. The second consists <strong>of</strong> individual dockingstations that may be arranged in a central location in the Main Kitchen, in the CentralProduction Kitchen, or in the Satellite Unit. See “Tray Retherm Cart” in this section foradditional information.FF. Tray Retherm Cart System, Conducted Heat (ADS): The two components <strong>of</strong> theconducted heat system are a meal tray delivery cart <strong>and</strong> a docking station for thecart. The cart has two heating pads that rethermalize the chilled hot food items. In thedecentralized model, all-cold meal trays are loaded into carts that are moved into rollinretherm refrigerators located in remote pantries or areas. Before meal service thedocking station automatically goes into a retherm mode. The chilled hot food isrethermalized while the cold portion <strong>of</strong> the tray continues to be refrigerated. In thecentralized model carts are rolled into a walk-in refrigerator with multiple rethermdocking stations. In both models the retherm cycle is programmed to startautomatically or manually. Special dishes are required to heat foods. Cold foods areserved on conventional dishes.GG. Tray Retherm Cart System, Convected Air (ADS): The two components <strong>of</strong> theconvected air system are a meal tray delivery cart <strong>and</strong> a docking station for the cart.A meal tray with chilled hot foods on one side <strong>and</strong> cold foods on the other is placedinto the cart. The cart is rolled into a docking station that uses forced air to refrigeratethe entire tray. Before meal service the docking station automatically goes into aretherm mode. The chilled hot food is rethermalized while the cold portion <strong>of</strong> the traycontinues to be refrigerated. In the centralized model multiple retherm dockingstations are located in the kitchen near the tray line. In the decentralized model, thedocking stations are located in the floor pantries or dining rooms. St<strong>and</strong>ard ceramicdishes <strong>and</strong> wares, or disposable dishes are used.<strong>Nutrition</strong> <strong>and</strong> <strong>Food</strong> <strong>Service</strong> (<strong>Chapter</strong> <strong>224</strong>): Page 5 <strong>of</strong> 19
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