Temperature Histories of Menu Items During Meal Assembly, Distribution and Service in a Hospital Foodservice

Abstract

Temperatures from the same menu items were obtained during the processes of meal assembly, distribution, and service under actual operating conditions in a hospital using the cook/chill/re-heat/serve method of foodservice. Internal temperatures of all portioned menu items on one supper tray were recorded for a total of 18 meals, over a 6-week period. At meal assembly, internal temperatures of 20 chilled menu items, from a total of 93, were ≤45°F (≤7°C). After distribution of meals in unrefrigerated food carts from the central kitchen to galleys in patient units, internal temperatures of 11, from a total of 93 chilled menu items, were ≤45°F (≤7°C). After cold-holding in galley refrigerators or freezers, internal temperatures of 26, from a total of 99 menu items, were ≤45°F (≤7°C). During meal service, menu items that were to be served hot were heated in microwave ovens. Of the 40 menu items which were microwave-heated, internal temperatures of 25 items were ≤165°F (≤74°C). Findings emphasize the need for managers to become aware of temperature quality as meals are transported through subsystems in the food service on route to patients. Improvements in procedures and equipment used and increased supervision of time-temperature relationships were recommended, especially when microwave-heating menu items. Temperature surveys should be part of the Food Quality Assurance Program in every hospital foodservice.