The efficient management of the service of providers is one of the most relevant plots in a hospital kitchen, because this will help to monitor the costs and the purchase process, with consequent optimization of budgets that this implies. It is a type of cuisine addressed to local groups in whose organization will influence various aspects: number and the characteristics of the patients, capacity of the facilities and, obviously, the type of activity that develops in the center.
With regard to the centralized hospital kitchen, it fits into the modality of explotation of internalization or of self-management. For the management of the food service is responsible in exclusive the hospital. In the system of centralized hospital kitchen, therefore, the various processes associated to the dinning room service (food production, perservation, serve the dishes and distribution) is develop in the central kitchen.
RULES OF SELECTION OF SUPPLIERS
For the preparation of meals is essential the collection of raw materials. At this stage of the process the suppliers enter, whose selection must be made through a contest of supplies organized by the hospital center.
In these contests there will be some requirements that must be complied. Suppliers must be in possession of the corresponding number of Registration General Sanitary Food in force, to have implemented and applied a HACCP (Hazard Analysis and Points of Critical Control) and allow for the completion of audits of staff appointed by the hospital in their facilities .
If they are responsible of supplying intermediate suppliers, that is, those who only are traders, these providers must certify that the raw materials have been obtained in establishments that meet the above requirements.
The hospital, or in his absence, the supplier agent, will develop a relationship of approved suppliers that include the raw materials that are authorized to provide.
In addition, there will be a record of both the controls to the raw materials supplied as the results of the audits. From the results of these audits may be done to take the corrective measures that may be required, which also include the termination of the contract with the supplier.
Moreover, in order to make effective the implementation of the HACCP system, the process of selecting suppliers also has to understand quality criteria. In this sense, we need to consider aspects such as the reputation of the supplier, his certificates and sanitary reports, the assurance of the quality of its service through systems of self-control and historical data, which can be supported by third party companies or even by other vendors.
The evaluation of the service of the provider through audits assumes the closure element of the selective system. It requires a program that to plan them for verify with safety the supply of raw materials. The audits may be carried out of the hospital staff or external to the center, provided that the persons in charge having the relevant professional qualification for this service. The program of audits, for its part, shall contain the time frequency of these activities and checkpoints of suppliers. All the results will be recording punctually.
RELATION OF RAW MATERIALS
When the time comes of specifying the necessary raw materials for to prepare the meals, it will follow the protocol of diets of the center and the model of technical data sheets of the central kitchen.
The list of the raw materials which are purchased from the suppliers must set out of accurately and updated. In this connection we will take note all the factors that are considered to be relevant, as the critical limits and levels of objectives that determine the acceptance or rejection of the raw materials.
There is no limit of extension for purchasing specifications, but always will have to include the following conditions: description of the raw material and its functionality and the list of ingredients, whether it is a product manufactured; intrinsic factors in detail and limits of tolerance; microbiological criteria established in the law or, in the absence of norm, absence of pathogens; packaging and labeling requirements; conditions of warehousing and transport ; and, finally, analytical sampling for the microbiological checks and nutritionals.
To ensured of compliance with the specifications listed, it is advisable to request analytical certificates of items.
THE HOSPITAL DIET
In last instance, the service of the provider must be adapted to a model of diets that stand out for their healthy and balanced character and, moreover, allow some customization, depending on patients, and present a pleasant texture and appearance to the time of ingest.
In the field of the diets must be valued the diversity of products especially recommended for patients, such as pre-cooked of fifth range and the shredded, so an extensive catalog will favour flexibility in the design of the diets. Also, a large margin of expiration will help save because it will avoid food waste. The regeneration of the food will also optimize time and costs.
In summary, the management of the service of providers is a key aspect of the hospital kitchen and requires a total planning and with conscience. This is the best formula that will prevent that scraps are produced.