【ミニシンポジウム報告】／セントラルキッチンの導入と医療福祉施設との提携

Abstract

With reform of the medical-care system and revision of the nursing care insurance system as the background, medical and welfare institutions have been called on to reduce costs for hygienic and nutrition control of hospital food service. A central kitchen has captured attention as a solution for this situation. Introduction of a new cook-chill system into the central kitchen allows thoroughgoing hygienic and nutrition control, productivity enhancement, and cost reduction. However, since it requires a significant initial investment, it is essential that the supply of hospital meals increase and a tie-up with nursing care institutions be created.