COURSE OUTLINE

TRAINER: SILAS CHEPKWESI CLASS: HSS UNIT CODE:

MED/CU/HSS/CR/04/5A
UNIT NAME: HOSPITAL CATERING PROCEDURES LEVEL:5

UNIT DESCRIPTION
This unit involves planning and preparation procedures for hospital catering services, delivering as well as
monitoring and evaluating of hospital catering services. It also involves winding up procedures for hospital catering
services
OBJECTIVES
By the end of the unit, the learner should be able to:
➢ Plan and prepare for hospital catering services
➢ Deliver hospital catering services
➢ Monitor and evaluate hospital catering services
➢ Wind-up hospital catering services
DURATION:
WEEK TOPIC SUB-TOPIC
1 Plan and prepare for hospital ➢ Term used in hospital services
catering services ➢ Hospital catering services:
➢ Hospital catering layout
➢ Principles of hospital services
➢ Hospital catering organogram
➢ PPEs in hospital catering services
➢ Hospital catering equipment apparatus

Deliver hospital catering ➢ Role of health services support provider in hospital catering
services ➢ How to produce and prepare a meal
➢ Essentials of Customer care
➢ Hospital layout
➢ Special considerations in hospital catering services
➢ Food handling techniques
➢ Food spoilage and contamination
➢ Meal preparation process
➢ Co-ordination of catering work flow chart
➢ General OSH Principles
➢ Hospital catering issues and incidents
➢ Occupational hazards/risks recognition
➢ Systematic gathering of OSH issues and concerns
Monitor and evaluate hospital ➢ Hospital hazards
catering services ➢ Hazard and risk control measures
➢ Hospital catering incidents
➢ Hospital catering policy
➢ Hospital policies related to hospital catering services
➢ Purposes and components of occupation safety and health act
Wastage in catering services
 ➢ Wastage control measures in catering services

Wind-up hospital catering ➢ Cleaning the hospital catering equipment and tools
services ➢ Documentation of hospital catering services
➢ Waste management
➢ Report writing

The assessment will be three-fold:

1. Continuous Assessment Tests (20%) At least two assignments.
2. Practical (50%)
3. End term formative assessment (50%).

REFERENCES:
Kinton Ceserani &Foskett (2009).Theory of Catering
 TOPIC 1: Plan and Prepare for Hospital Catering Services
1. Terms Used in Hospital Services

Inpatient Services: Care provided to patients admitted to the hospital.

Outpatient Services: Services for patients not requiring hospital admission.

Emergency Services: Immediate care for acute medical conditions or injuries.

ICU (Intensive Care Unit): A specialized section for critically ill patients.
Ambulatory Services: Non-emergency medical care provided on an outpatient basis.

Triage: The process of determining the priority of patients' treatments based on the severity of
their conditions.
2. Hospital Catering Services

Dietary Planning: Creation of meal plans tailored to patient nutritional requirements, including
therapeutic diets.

Patient Meal Services: Preparation and delivery of meals to patient rooms or wards.

Staff and Visitor Cafeteria: Provision of meals and refreshments for hospital staff and visitors.

Special Diets: Preparation of specific diets such as diabetic, gluten-free, or low-sodium.

Hygiene Standards: Ensuring all food is prepared in compliance with hospital hygiene and safety
regulations.

3. Hospital Catering Layout

Storage Area: Dedicated spaces for dry, chilled, and frozen ingredients.

Food Preparation Area: Segregated zones for handling raw and cooked foods to prevent cross-
contamination.

Cooking Section: Equipped with stoves, ovens, and steamers to cook various meals.

Serving Area: Counters or trolleys used to assemble and distribute meals.

Washing Area: Separate sink facilities for washing dishes, utensils, and hands.

Staff Room: Space for catering staff to rest or store personal belongings.
4. Principles of Hospital Services

Patient-Centred Care: Catering to the specific needs of individual patients.

Hygiene and Sanitation: Maintaining a high standard of cleanliness to prevent contamination

and infections.

Efficiency: Timely preparation and delivery of meals without compromising quality.

Nutrition: Ensuring meals meet dietary guidelines and patient requirements.

Safety: Compliance with health and safety protocols, including proper equipment handling.
5. Hospital Catering Organogram

Sample Structure:
Head of Catering Services

Dietitian/Nutritionist

Catering Supervisors

Chefs/Cooks

Food Handlers/Servers
Cleaning Staff

6. PPEs in Hospital Catering Services

Hairnets: Prevent hair contamination in food preparation areas.

Face Masks: Maintain hygiene and reduce the risk of droplet contamination.

Gloves: Protect hands and prevent direct contact with food.

Aprons: Shield clothing and body from spills and splashes.

Safety Shoes: Prevent slips and protect feet from hot spills or sharp objects.
Goggles/Visors: Protect eyes during handling of cleaning chemicals.

7. Hospital Catering Equipment and Apparatus

Cooking Equipment: Stoves, ovens, steamers, microwaves, and pressure cookers.

Storage: Refrigerators, freezers, and pantry shelves.

Serving Tools: Trolleys, trays, insulated food containers.

Food Preparation Tools: Knives, cutting boards, mixers, blenders.
Cleaning Equipment: Dishwashers, sanitizers, mops, and detergents.

Specialized Apparatus: Calibrated scales for portioning, and thermometers for temperature
monitoring.
 TOPIC 2 : Deliver Hospital Catering Services
Role of Health Services Support Provider in Hospital Catering

Assist with meal planning based on dietary requirements.

Ensure patient meals align with medical instructions.

Facilitate communication between dietitians and kitchen staff.

Oversee hygiene and safety compliance in food handling and preparation.

Essentials of Customer Care

Display a professional and friendly attitude.

Listen attentively to customer needs and concerns.

Respond promptly and effectively to complaints or feedback.

Ensure meals meet customer expectations in taste and presentation.

Provide clear information about food allergens and special diet options.

How to Produce and Prepare a Meal

Plan the menu and portion sizes.

Select and gather fresh, high-quality ingredients.

Follow standardized recipes to ensure consistency.

Maintain proper hygiene practices throughout the preparation process.

Present meals attractively and ensure timely delivery to patients or the cafeteria.

Hospital Layout

Storage Areas: Dry storage, refrigerators, freezers.

Preparation Areas: Dedicated zones for raw and cooked food.

Cooking Stations: Spaces equipped with stoves, ovens, and steamers.

Serving Areas: Patient meal distribution stations and cafeterias.

Dishwashing Stations: Separate areas for cleaning and sanitizing utensils.

Special Considerations in Hospital Catering Services

Tailored meal plans for special diets (e.g., diabetic, low-sodium).

Timely meal delivery to align with medication schedules.
Adherence to hygiene and allergen management protocols.

Addressing cultural and religious dietary preferences.

Food Handling Techniques

Wash hands and sanitize surfaces regularly.

Separate raw and cooked foods to prevent cross-contamination.

Cook foods to the recommended temperatures.

Store foods at safe temperatures (e.g., refrigeration at or below 40°F).

Use proper personal protective equipment (PPE) during handling.

Food Spoilage and Contamination

Causes of spoilage

Improper storage, Temperature abuse, or Contamination.

Signs of spoilage:
Off-odor,

Discoloration

Texture changes.

Prevention:

Maintain cold chain storage and practice proper hygiene.

Safe disposal practices for spoiled or contaminated food items.

Meal Preparation Process

Review dietary requirements and orders.

Gather and prep ingredients.

Cook food to required specifications.

Assemble and plate meals appropriately.

Ensure correct labelling and timely distribution.

Coordination of Catering Workflow Chart

➢ Step 1: Meal planning by dietitians.

➢ Step 2: Ingredient procurement and inventory management.
➢ Step 3: Food preparation by kitchen staff.
➢ Step 4: Cooking and portioning.
➢ Step 5: Meal distribution and feedback collection.

General OSH Principles

Ensure workplace cleanliness and orderliness.
Provide regular training on health and safety measures.
Conduct routine equipment inspections and maintenance.
Enforce the use of PPE to reduce risks.
Encourage reporting and documentation of hazards or incidents.
Hospital Catering Issues and Incidents

Meal delivery delays impacting patient care.

Allergen exposure due to improper labeling.

Cross-contamination from insufficient hygiene practices.

Equipment malfunctions causing meal prep delays.

Staff shortages leading to workflow disruptions.

Occupational Hazards/Risks Recognition

Physical risks: Slips, burns, and cuts.

Biological hazards: Exposure to bacteria or viruses.

Chemical hazards: Cleaning agents and sanitizers.

Ergonomic issues: Repetitive tasks causing strain injuries.

Psychological/Stress: High-pressure environments impacting mental health.

Systematic Gathering of OSH Issues and Concerns

Regular safety audits and inspections.

Employee feedback sessions and suggestion boxes.

Incident reporting systems for hazards and near-misses.

Review of workplace accident and illness records.

Implement corrective actions based on gathered data and analysis.
 TOPIC 3: Monitor and Evaluate Hospital Catering services
Hospital Hazards

Hospitals are dynamic environments with unique hazards that require careful management. Key
hazards include:

Biological Hazards: Exposure to pathogens and infectious diseases.

Chemical Hazards: Handling cleaning agents and disinfectants.

Physical Hazards: Slips, trips, falls, and ergonomic challenges.

Fire Hazards: Equipment malfunctions and improper storage of flammable materials.

Food Safety Risks: Contamination during food preparation, storage, or distribution.
Hazard and Risk Control Measures

Effective hazard management involves identifying risks and implementing controls:

Personal Protective Equipment (PPE): Use gloves, aprons, and masks as required.

Training and Awareness: Conduct regular training on safety protocols.

Sanitation Practices: Maintain hygiene in food preparation and storage areas.

Equipment Maintenance: Regularly inspect and service kitchen equipment.

Emergency Preparedness: Develop and rehearse emergency response plans.

Hospital Catering Incidents

Common incidents in hospital catering include:

Foodborne illnesses due to poor hygiene or contamination.

Burns and cuts from handling hot or sharp kitchen equipment.

Allergic reactions caused by unlisted allergens in meals.

Accidental spillage leading to slips and falls.

Hospital Catering Policy

Hospital catering policies ensure:

Food Safety: Compliance with food safety standards and regulations.

Nutritional Standards: Provision of balanced and dietary-appropriate meals.

Staff Training: Regular education on hygiene and food safety protocols.
Incident Reporting: Prompt documentation and investigation of catering-related issues.

Hospital Policies Related to Catering Services

Hospital policies guide catering operations to:

Promote patient health and recovery through proper nutrition.

Ensure food preparation complies with health and safety standards.

Minimize cross-contamination risks in the kitchen.

Reduce environmental impact through sustainable practices.

Purposes and Components of Occupational Safety and Health Act

Purposes:

To ensure workplace safety and health for all employees.

To prevent accidents and reduce hazards in work environments.

Components:
Duties of Employers: Ensure a safe work environment and provide training.

Duties of Employees: Follow safety protocols and report hazards.

Risk Assessments: Conduct regular evaluations to identify potential risks.

Inspections and Enforcement: Monitor compliance with safety standards.

Wastage in Catering Services

➢ Wastage in catering services can occur due to:

➢ Over-preparation of meals.
➢ Improper storage leading to spoilage.
➢ Lack of portion control.
➢ Inefficient inventory management.

Wastage Control Measures in Catering Services

Inventory Management: Track stock levels to prevent overordering.

Meal Planning: Forecast demand accurately to minimize leftovers.

Proper Storage: Use correct storage techniques to extend shelf life.

Portion Control: Serve appropriate meal sizes to reduce uneaten food.

Staff Training: Educate staff on reducing waste and efficient practices
 Topic 4: Wind-up Hospital Catering Services

Cleaning Hospital Catering Equipment and Tools

Proper cleaning and maintenance of catering equipment and tools ensure hygiene, safety, and
longevity of assets.

Key Cleaning Practices:

Daily Cleaning:

Wash cutting boards, knives, and utensils after every use.

Sanitize countertops and food preparation surfaces.

Empty and clean bins regularly to avoid contamination.
Scheduled Maintenance:

Perform deep cleaning of ovens, fryers, and refrigerators weekly.

Descale kettles and water dispensers monthly.

Inspect and replace worn-out parts to ensure efficiency.

Cleaning Agents:

Use approved detergents and sanitizers.

Follow manufacturer instructions for each equipment type.

PPE for Cleaning Staff:

Ensure the use of gloves, aprons, and eye protection during cleaning.

Documentation of Hospital Catering Services

Accurate documentation is essential for accountability, regulatory compliance, and service
improvement.

Key Areas for Documentation:

Daily Meal Records:

Record types and quantities of meals prepared.

Track dietary specifications (e.g., allergens, portion sizes).
Inventory Records:

Maintain an updated list of raw materials and supplies.

Track incoming and outgoing stock to manage wastage.

Cleaning and Maintenance Records

Document the schedule and tasks performed during cleaning.

Note any issues or repairs for equipment.

Staff Training: Records

Keep records of staff certifications and ongoing training sessions.

Best Practices:

Use digital systems for better tracking and data analysis.

Ensure that all records are stored securely and accessible for review.

3. Waste Management in Hospital Catering

Efficient waste management ensures environmental responsibility and cost savings.

Types of Waste in Catering:

Food Waste: Leftovers, expired ingredients, and spoiled items.

Non-Food Waste: Packaging materials, plastic utensils, and disposable items.

Hazardous Waste: Cleaning agents and chemicals.

Waste Management Strategies:

Reduce: Plan portions and use ingredients efficiently.

Reuse: Repurpose ingredients, e.g., turning vegetable trimmings into stocks.

Recycle: Sort and dispose of waste into recyclable bins.

Composting: Convert organic waste into compost for gardening use.

Compliance and Training:

Adhere to local waste disposal regulations.

Train staff on proper waste segregation and disposal techniques.

4. Report Writing

Effective report writing is critical for communication, compliance, and operational improvement.

Types of Reports in Hospital Catering:

Incident Reports:
Document accidents, food safety concerns, or equipment failures.

Performance Reports:

Evaluate meal quality, service speed, and patient satisfaction.

Waste Reports:

Analyze the quantity and types of waste generated.

Inspection Reports:

Record outcomes of internal or external audits.

Key Elements of a Good Report:

Clarity: Use simple and precise language.

Structure: Organize content with headings, subheadings, and bullet points.

Relevance: Include only essential details and data.

Actionable Insights: Provide recommendations based on findings.

Tips for Effective Report Writing:

Start with a clear objective or summary.

Use templates or standardized formats for consistency.

Proofread before submission to ensure accuracy.