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Catering department - HBN 10

Health Building Note 10 (1997), Catering department, provides guidance to health authorities on the design and equipping to health authorities on the design and equipping of a range of catering facilities, including:

• conventional catering departments
• central food production units (CFPU)
• satellite end kitchens
• ward kitchens and pantries
• beverage and dining facilities for staff and visitors

Contents of Health Building Note 10

1: Scope of Health Building Note 10
• Introduction
• Statutory and other requirements
• Catering systems
  Conventional; central food production unit
• Purpose of a CFPU
• Advantages of the system
• Disadvantages of the system
• Inclusions
• Feasibility studies
• Cost allowances
• Equipment
• Capital Investment Manual
• Works Guidance Index

  2: Service and general functional and design requirements for central food production units

• Sizing
• Food containers
• Reusable food containers
• Disposable food containers
• Distribution
• Engineering services
  Drainage; water supply

  3: Environmental health and finishes considerations in central food production units and satellite end kitchens

• Introduction
• Ventilation and air-conditioning
• Noise
• Natural and artificial lighting
• Pest control
• Disposal of food waste
• Refuse
• Finishes – general
• Floors
• Ceilings
• Walls
• Windows
• Doors

  4: Specific functional and design requirements for a central food production unit

• Functional relationships
• Storage
• Preparation
• Cooking
• Portioning, chilling, storage areas and despatch
• Container returns bay and pre-wash container park
• Central wash up

  Detailed description of spaces

• Delivery area
  Delivery bay; drivers’ WC; empties store; storekeeper’s office; dry bulk store; ingredients control room; ingredients transfer lobby
• Cold stores
  General; fats and cheese cold store; vegetable cold store; raw meat and poultry cold store; cooked and prepared food cold store; raw frozen food store; raw frozen meat, poultry and fish store; frozen pre-wash-cooked food; hygiene control bay
• Food preparation rooms
  Introduction; raw meat, poultry and fish preparation room; vegetables preparation room; salads and cold food preparation room; pastry and hot sweet preparation room; cold sweet preparation room; test and quality assurance kitchen/dietetic advice; hygiene control bay
• Cooking area
  Meat, poultry and fish cooking section; vegetable cooking section; sauces and soups cooking section; diet cooking section; pastry and hot sweet cooking section; head chef’s office; portioning room; blast chilling and freezing bay; bulk chilled food store; frozen meal store
• Meal despatch
  Chilled food assembly area and despatch bay; CFPU drivers’ WC; container returns bay; pre-wash-wash container park; central wash-up and rack/container wash
• Support spaces
  Detergent store; cleaners’ rooms; clean linen store; dirty linen store; switchcupboard; gas meter room; water meter; refuse store
• Offices and staff accommodation
  Main entrance and lobby; manager and assistant manager’s office; control clerk’s office; quality assurance control office; staff changing rooms; staff rest room and beverage bay; first-aid room; seminar room

  5: Distribution and transport from a central food production unit to satellite end kitchens

• Introduction
• Distribution from the CFPU to the satellite end kitchen
• Reception of chilled food from CFPU

  6: Service and general functional and design requirements for satellite end kitchens

• Introduction
• Workflow
• Workload
• Location
• Inclusions
• Exclusions

  7: Specific functional and design requirements for satellite end kitchens

• Delivery area
  Delivery bay; storekeeper’s office; empty returns store; CFPU returns bay
• Stores
  Provisions store; bread store; diet food store; dairy products cold store; frozen food store; bulk chilled food store; general cold store; hygiene control bay
• Food preparation rooms
  Salad and cold food preparation room; diet preparation and cooking room
• Meal despatch
  Patients’ food service room; clean ward trolley room; staff food service room; return ward trolley park; central wash-up; trolley wash bay; pot-wash bay
• Support spaces
  Detergent store; cleaners’ room; clean linen/uniform store; dirty linen/uniform store; switchcupboard; gas meter room; refuse store
• Offices and staff accommodation
  Entrance lobby; catering manager’s office; staff changing room; staff rest room

  8: Patients’ food service systems

• Distribution of trolleys from the end kitchen to patients’ food service areas
• Food service to patients in wards
• Facilities required in wards
  Ward pantry
• Other types of food service
  Cafeteria type food service; plated food service; family food service

  9: Staff and visitors’ food service systems

• Restaurant and coffee lounge
  Entrance lobby; restaurant servery; food store; restaurant; coffee lounge servery; coffee lounge; linen and disposable goods store; cleaner’s room; restaurant supervisor’s office; furniture store
• Vending machine service
• Food courts

  10: A conventional kitchen on a hospital site

• Introduction
• Functional requirements
• Location
• Workflow and functional relationships

  11: Other general functional and design requirements

• Fire safety
• Security
• Smoking
• Signposting
• Component data
• Information technology
• Disabled people
• Environment and design
• Art in health buildings
• Courtyards
• Telephones
• Maintenance and cleaning

  12: Engineering services

• Introduction
• Model specifications
• Economy
• Maximum demands
• Activity data
• Safety
• Noise
• Fuel selection
• Space for plant and services
  Access to control and isolation devices
• Engineering commissioning

  Mechanical services

• General
• Hot, cold and drinking water services
  Non-food handling areas; food handling areas
• Heating
  Non–food handling areas; food handling areas
• Ventilation – general
• Ventilation of cooking area
• Ventilation control – CFPU
• Ventilation control – end kitchens
• Ventilation control – ward pantry
• Ventilation (substances hazardous to health)
• Gas services
• Kitchen equipment
• Temperature controlled storage
  Blast chillers; cryogenic chillers; liquid nitrogen storage; liquid nitrogen distribution; electro-mechanical blast chillers
• Refrigeration plant
• Refrigeration distribution system
• Refrigerant leak detection system
• Terminal units
• Condenser heat recovery

  Electrical services

• Electrical installation
• Socket-outlets and power connections
• Emergency electrical supplies
• Ward pantry electrical load
• Lighting
  Lighting in restaurants and coffee lounges; lighting in food handling areas; lighting in refrigerated stores
• Main entrance security systems
• Security alarm
• Telephones
• Data links
• Clocks
• Lightning protection
• Internal drainage
  General; design parameters; general areas; food processing and cooking areas

  13: Cost information

• Introduction
• Departmental Cost Allowance Guides
• Locational factors
• Functional units
• Essential complementary accommodation (ECA)
• Optional accommodation and services (OAS)
• Dimensions and areas
• Circulation
• Communications
• Land costs
• Engineering services
• Schedules of accommodation

  14: Activity data

• Introduction
• Activity data applicable to this Note

  Appendix I: Glossary

  Appendix II: Ergonomic data sheets

  References and bibliography