Implementing a food commissary takes more than a dream

Abstract

The Marlin, Waco, and Temple Department of Veterans Affairs Medical Centers participated in an eight month study to determine the cost effectiveness and feasibility of a cook-chill commissary. An agitating kettle/cook-tank system was used. Food was prepared at and transported from Temple to Marlin and Waco, a round trip of 110 miles. Activation of this study resulted in doubling the capacity of food that was currently being produced in Temple and necessitated evaluation of the effectiveness of current staffing, equipment, and budget to support this program. Brainstorming sessions with key players from the three centers identified task forces to work with each activation component: menus, training, transportation, quality assurance, resources, and public relations. In spite of the hundreds of hours dedicated to the activation of this project, there were still many obstacles to overcome, such as recipe modifications, brand specific ingredients for product consistency, identification and utilization of excess food items, and inventory control. Successes included development of color-coded labeling to identify facility destination, automated billing from station-to-station, recipe development and enhancement, and joint microbiological testing. Our study indicated that food could be prepared and transported safely from facility to facility with maintenance of food quality. Staff and/or salary savings would vary between medical centers depending upon current staffing levels and the method of rethermalization. Utilization of a cook-chill system in a commissary setting can provide greater flexibility in staffing and menu design. However, numerous considerations must be made before a facility implements such a program.