Traditionally food in hospitals has not enjoyed good reputation. However, at present the clinics have become aware of the importance that has take nutrition care of the hospitalized patients, not only for that these should be kept well fed, but to also enjoy the moment and its food. A handicap faced by those who are to give to sick people eat is precisely the lack of appetite that usually suffer from the disease, but to recover and regain the health as soon as possible, that these are still good nutrition is an essential requirement.
That is why the menus are served in hospitals not only through rigorous control of food quality, but also require a long planning process to ensure that each patient receives the nutrients you need, avoiding those foods or food additives that are harmful to your health and enjoying the welfare that provides the time of the food . There are many details that must be cared for in the kitchen and the menu service of the sick and, in addition, hospitals need to do so with a reduced budget. Fortunately today, there are computing solutions that facilitate this task and allow to reduce time and costs, as well as avoid to a greater extent the waste. Hire professional services that have a software to keep an eye on the food quality is the ideal solution to give patients the best care and save on costs.
A body poorly nourished or undernourished is exposed to a significant lowering of defenses, and in this state, the body will be unable to fight the aggressions becoming vulnerable to disease. If already if the person is delicate health, your immune system may not perform the usual functions, including defense. The most important medicine for a patient is the correct nutrition. The only evidence there is to be made: the elderly that are well-nourished are living longer and less sick. While other countries that have a poor diet, more prematurely aging, suffering broken bones, take longer to recover from the illness and even are more exposed to suffer dementia due to dehydration and lack of nutrients in your brain.
Objectives and characteristics of THE hospital restoration
The kitchen or restaurant hospital has a clear objective: to ensure that the patient will recover quicker and better of your illness. As important as the ingredients used in the preparation of dishes, it's the method of elaboration, and the scrupulous care to treat the food stored at maximum nutrients, at the same time that are appetizing. In these work involved a group of experts as they are the leaders and the management staff, who are responsible for planning the menus, buy the ingredients and monitor the entire process, from the cooked until the service of the dish to the sick; the heads and managers of kitchen to ensure that everything goes as planned and there are no faults in the preparation and service of the menus and, finally, the cooks, scullions and ancillary staff who are responsible for cooking the food, to serve them and to maintain the hygiene of the kitchen.
The service is complete. Covers from the acquisition of supplies to the elaboration of the menus, passing by the control of the diets and the measurement of quantities, the service of food in a period of time correct, the quality of the dishes and their appearance and that those food maintain its ideal temperature until the time to be consumed. In addition, they must also take care of the budget allocated to its role and the entire service, taking into account that should give coverage to all patients admitted during the entire year without costing exorbitant to the hospital. The professionalism and training of the personnel involved are the foundations of success.
THE USUAL EQUIPMENT IN THE SERVICES OF HOSPITAL RESTORING
In addition to investing in quality food and varied, these professional services also do it in teams that provide a high productivity to the work they perform:
- Steam cookers : for vegetables, fish, etc. , that are cooked without fat and retaining nutrients and freshness of the food in a few minutes.
- Mixed ovens convection-steam: have the advantage that allow you to cook several classes of food at a time without to mix flavors or odors, which facilitates the preparation of many rations at the same time. .
- Deep Fryers continuous: allow for large productions and schedule the time and temperature of the oil.
- Appliances mixed, cooking tilting-kettles: to save space, oil, time, etc.
Autoclaves OF cooking
To prevent colds used hot cabinets, ovens and the bain-marie. In order to increase productivity and efficiency, the most common systems in the hospital kitchen are: cook-chilling, cooking-freezing and vacuum cooking.
he teamwork and coordinated will ensure good results of the service. That is why it is imperative to have a professional company that uses a special ERP program for clinics and hospitals to manage this service in a centralized manner and qualified, you'll get, on the basis of their experience, coordinate to the qualified staff to perform a good work at any time, avoiding the disorders that could cause to manage a large number of employees who, at different times, to submit problems or disenchantment with their work. It is also necessary to get food at a good price and maximize benefits while avoiding the loss of money and the waste of food, purchase and replacing equipment of high productivity and its maintenance over time, caring for the consumption of energy, and take advantage of the spaces.
Are basic rules to the time to proceed to the elaboration of the menus, keep and record the appropriate temperatures, to have high hygiene controls and use top quality ingredients. It is also essential care for the food that they can give food allergies or intolerances. Avoid, to a greater extent, the raw foods that are likely to contain microorganisms.
WHAT ADVANTATGES BRINGS COUNT WITH A SERVICE SPECIALIZED OF FOOD PREPARATION?
In addition to all the advantages outlined above, the collaboration of a service of preparation of food specialized get a greater variety and selection of food, improve the standards, increase the nutritional value of food and offer comprehensive service although part of the staff is absent. All of them are also advantages for the consumer. To ensure the successful completion of the work, there is a organized plan of menus, tabs preparation techniques and times of the menus, performance, and capacity of the blast chillers of temperature. It is also important to ensure that the staff is available, as well as having the necessary equipment and sufficient time for the preparation of the various menus.
Centralize the service entails a significant savings, in the sense that it reduces the labor required and the cost of food, as it controls the size of the rations, as well as purchases of large quantities at reduced prices. The use of equipment of intensive use, out as more cost-effective and should be developed a working strategy to organize the weekends without any lack of staff nor discontent among the same. It will be elaborated a periodic budget that will vary depending on the size of each unit, the number of units and the method applied to the development of the menus. In addition, the computerization also contributes to improving the service, through the automation of nursing orders, of the stocks, the listing of articles-provider-price, the menu, the inputs and outputs of gender.
THE PATIENTS AND THEIR DIET
Present a hospital menu has several objectives, in addition to ensuring its proper nutrition. The food has the power to heal or help to strengthen the defenses of the sick and meet their nutritional needs, but also aims at breaking the sense of isolation of the sick, allowing you to participate in the election of its menu and opt for a dish of your choice within the offer that your state of health allows. The foods will be chosen by the skilled personnel in accordance with its cost, the cost of its elaboration, if they can be prepared within the facilities and to allow its distribution without losing quality . Another requirement is that the case of food are accepted by the sick.
Custom Menus, allergies and other disorders
The hospital menus are oriented to each patient and their needs, to the point of that, many times, the diets are part of the medical treatment for the sake of your recovery. The foods must be prepared in relation to the state of health of the people, caring for the quantities of fat, salt, sugar and other elements that affect your body. Patients with diabetes, celiac disease, hypertensive or allergy must be treated with special care. In other cases, your doctor will determine if a patient needs a special diet, such as for example it can happen to the patients of the liver or other digestive disorders. Neither will it be the same need in regard to ration and the nutritional values of those patients that have emerged from a surgical intervention or of those who are going to undergo the same.
The hospital feeding is a matter of care that requires it to be in the hands of professionals to ensure the best treatment and care to the sick, and the balance cost-benefit to the hospitals. That is why it is extremely advisable hire a professional company to manage this service in a centralized manner.