FSM SOP Volume 5

FOOD SERVICE MANAGEMENT AND ADMINISTRATION
Volume 5
MANUAL FOR THE PLANNING

OF A
FOOD SERVICE UNIT AND DINING HALL
FOR A
HOSPITAL OR HEALTH INSTITUTION
Compiled by
Gauteng Provincial Administration
Department of Health
- 1997 -
Revised by Directorate Nutrition

- 2001 -
Copyright © 2001
Department of Health, South Africa
All rights reserved
This publication is intended to support nutrition activities and may be copied and distributed as required.
Distribution for remuneration is not permitted.
Permission from the copyright holder is required for any changes to the format or content of this publication
PREFACE
This manual can be used as a guideline (and for training purposes) by the planning team of
Food Service Units for Hospitals and Health Institutions.
Clients of Hospitals and Institutions are patients, resident and non-resident personnel on day
duty and night duty. Other institutions can be old age homes, care centres and orphanages.
Manual for the Planning of an Institutional Food Service Unit and Dining Hall for Hospitals and Health Institutions
Contents
PREFACE
ACKNOWLEDGEMENTS
1 INTRODUCTION 5
2 PURPOSE AND FUNCTION OF A FOOD SERVICE 5

2.1 Provision of Food to Clients 5
2.2 Clinical Dietetic Service to Clients 5
2.3 Management of a Food Service Unit 5
2.4 In-service Training of Food Service Personnel 5
3 NEEDS ASSESSMENT FOR THE PLANNING OF AN

INSTITUTIONAL FOOD SERVICE UNIT AND DINING HALL 5
3.1 Compiling a needs list 5
3.2 Factors influencing the needs assessment 6
3.3 Type of food preparation and food service systems 7
4 BUDGET AND FINANCIAL CONSIDERATIONS WITH THE PLANNING OF

AN INSTITUTIONAL FOOD SERVICE UNIT AND DINING HALL 13
5 THE PLANNING TEAM 14
6 THE PLANNING PROCEDURE 14
7 THE PLACEMENT OF A FOOD SERVICE UNIT AND DINING HALL 16
7.1 Placement of a food service unit 16

7.2 Factors influencing meal service in a dining hall 17
8 FLOOR AND FOOD PRODUCTION FLOW PLAN OF A FOOD SERVICE

UNIT AND DINING HALL 20
8.1 Code Guide to Schematic Representation of a Floor Plan 20
8.2 Schematic representation of a food production Flow plan 25
9 PLANNING OF AREAS WITH APPROPRIATE PLACEMENT OF

EQUIPMENT 25
9.1 Tabular representation of equipment and utensils 25
9.2 Analysis of Areas 28
10 EQUIPMENT AND UTENSILS FOR FOOD SERVICE UNITS AND

DINING HALLS 36
10.1 Needs Assessment for Equipment and Utensils 36
10.2 Cost of Equipment and utensils 39
10.3 Design, material and construction of Equipment and Utensils 39
10.4 Budget for Equipment and Utensils 42
10.5 Classification and Quantities of Equipment and Utensils 43
Department of Health 2001

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11 CONSTRUCTION AND TYPE OF FINISHING FOR FOODSERVICE

UNITS AND DINING HALLS 77
11.1 Floor Surfaces and Floor Coverings 77
11.2 Wall Coverings 79
11.3 Ventilation and Vapour Hoods 79
11.4 Illumination 80
11.5 Warm and Cold Water Supplies 81
11.6 Drainage 82
11.7 Ceilings 82
11.8 Storage facilities 83
11.9 Office Space 89
11.10 Hand Wash-Basins 89
11.11 Fire Control 90
11.12 Wash-, Change-, and Toilet Facilities 90
12 PLANNING PROJECT SUMMARY 92
13 AREA ANALYSIS GUIDE FOR FOOD PROVISION SERVICES 95

Food Provision Services
14 NEEDS LIST AND COST ESTIMATION FOR EQUIPMENT AND

UTENSILS REQUIREMENTS: FOOD PROVISION SERVICES 105

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1. INTRODUCTION
• The continual growth and development of food provision services are dynamic because a
food service unit is scientifically planned and operated to provide a successful and effective
food provision service.
• When a food service unit is planned for a hospital or institution, it is important to consider
the activities that will take place in the food service unit.
• The planning of institutional food service units must comply with the regulations of the Act
on Machinery and Occupational Safety 1983 as amended (Act 6 of 1983).
2. PURPOSE AND FUNCTION OF A FOOD SERVICE
2.1 Provision of Food to Clients

• Tasty attractive and nutritious meals are served to clients from a food service unit.
• The meals are prepared and served under strict hygienic standards, within a specific food
budget.
2.2 Clinical Dietetic Service to Patients/Clients

• The clinical dietetic service can include the adaptation of the normal diet in terms of the
preparation method, textures, composition, type of nutrients and quantity food consumed.
2.3 Management of a Food Service Unit

• The effective management of a food service unit includes amongst others the planning of
meals, placing orders for purchases, receipt and storage of supplies as well as the
production of meals. Specific preparation methods are used for food production.
• The serving of meals can take place with different serving systems suitable for a specified
institution.
• Effective personnel management is applied to ensure a high productivity.
• Effective management must be applied by using available sources to ensure development of
a high morale amongst food service personnel and clients (patients and personnel).
Sufficient office space is essential where career planning and personnel evaluation can
amongst others take place.
• The effective handling and maintenance of equipment and kitchen utensils plays an
important role to reach the objectives of food provision services.
• The entrance to the food service unit must be effectively controlled. Doors to the entrance
must be locked continually and provided with an entrance control mechanism like a
bell/intercom system.
2.4 In-service training of Food Service Personnel

• Training facilities are required for food service personnel in a food service unit. The facilities
can form part of the office accommodation for food service personnel.
3. NEEDS ASSESSMENT FOR THE PLANNING OF AN INSTITUTIONAL FOOD SERVICE

UNIT AND DINING HALL
3.1 Compiling a needs List

• The need may develop to plan a new food service unit at a new hospital/institution, or at an
existing hospital/institution, or to plan alterations at an existing food service unit.
• Sufficient insight is needed to ensure that both immediate and future requirements are
catered for by keeping in mind possible future extensions or changes. The needs list is a
summary of all planning needs and serve as a guideline for planning. It also serves as a
reference guide for estimating costs.

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3.2 Factors Influencing the Needs Assessment
3.2.1 Type of clients

• It must be exactly determined who will be fed from the food service unit of the
hospital/institution concerned. The type of client can differ for each situation. Clients may
include the following:
o Patients
o Resident Personnel
o Non-Resident Personnel (Professional and Non-Professional Personnel)
o Toddlers, infants and children in a crèche and nursery school; and
3.2.2 Number of clients

• The number of patients (in- as well as out-patients) and the number of personnel attached
to the hospital or institution must be known. An estimated record of service is required for
planning purposes. The policy for housing (board and lodging) must be known and applied.
Table 1: Table of analysis (when patients number are known)

TYPE OF CLIENT NUMBER OF DRINKS AND MEALS/24 HOURS
T1 B T2 L T3 S T4 M
Summary:…………………………………………………………………..………………………….Meals in total/day
…………………………………………………………………………………………….Beverages in total/day
T1 - Early morning beverages
B - Breakfast
T2 - Morning Beverages
L - Lunch
T3 - Afternoon Beverages
S - Supper
T4 - Late night beverages
M - Midnight meal
3.2.3 Type of Menu

The composition of menus are influenced by:
• The nutrition policy such as the ration scale and directives
• The type of clients and their eating preferences
• The type of menu such as a choice -, cycle- or no choice cycle menu

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3.3 Type of Food Preparation and Food Service Systems

• The choice of a specific type of food system for a specific hospital/institution can currently
be made from the following systems:
• Conventional food system
• Cook-Freeze food system
• Cook-chill food system
3.3.1 Conventional Food System
3.3.1.1 Description of a conventional food system

• The conventional food system is a system with a continuous preparation period and a
serving period.
• Food is prepared according to standardised recipes and according to conventional or
automated preparation methods. Food is freshly prepared for each meal and is directly
portioned dished up, garnished and served after the cooking process/preparation process
which can also take place in batches.
• The dishing-up and garnishing of complete meals in suitable crockery, can take place
individually and transported on trays in suitable trolleys to the different service points for
serving to the patient/client.
• An alternative method is that food is portioned and garnished in mass portions in stainless
steel food containers with lids and transported to the service points in suitable food trolleys
where it is dished-up for serving to the patient/client.
• The serving temperature of warm and cold food must be 70°C-80°C and 7°C-10°C
respectively.
• With the pre-dished tray food service system the trays with used crockery are placed back
in the food trolley and transported back to the food service unit where it is centrally
washed-up. Cups, saucers, bread plates and cutlery are washed and stored at the service
points.
• When food is served from food trolley containers at the service points, the following
cleaning and washing procedure can be applied:
• The washing-up procedure can be decentralised or partially decentralised:
(i) Decentralised procedure

The cleaning and washing-up of the food trolley and food trolley containers and all
crockery takes place at the service points. The clean crockery are stored at the service
points. The clean trolley with containers are taken back to the food service unit.
(ii) Partially decentralised procedure

Some crockery such as cups, saucers, bread plates and cutlery are washed and stored at
the service points. The other used crockery are transported in the food service unit
where it is cleaned and washed up as well as the food trolley with food trolley
containers.

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Fig. 1 FLOW DIAGRAM FOR A CONVENTIONAL FOOD SYSTEM
MENU
Production Programme
Planning Orders
ORDERS
Quantity and Quality
Control
PRE-PREPARATION
STORAGE
Frozen, Cooled, Dry
Standardised Recipes PREPARATION

Portioning
and
Conventional OR Automated, Garnishing
and in batch sizes COOKING (salads, pudding,
bread, fruit, etc.)
Conventional Isolated
OR PORTIONING SERVING
Trolleys
Automated, AND AND
with
and in batch sizes GARNISHING GARNISHING
Trays
TRANSPORT
Serving at Ward Level SERVING

OR 70 C - 80 C
at Service Point 7 C - 10 C
Service Point CLEANING
- Centralised
- Decentralised WASHING-UP
- Partially Decentralised

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3.3.2 Cook-Freeze Food System
3.3.2.1 Description of a Cook-Freeze food system
• The cook-freeze food system is a system in which the preparation period is separated from
the serving period by a freezing process and frozen storage.
• Food preparation takes place according to standardised recipes with adaptations where
necessary to prevent the detrimental effect of freezing on some foods such as the
stabilisation of starch products.
• Food preparation takes place according to conventional or automated preparation methods.
Some food is cooked only 50-75% after which it is frozen to -60°C with a freezing medium
such as nitrogen within 60 minutes, frozen to 0°C to-10°C within 10-12 minutes and stored
at -20°C to -30°C for 6-12 months. The food preparation and freezing can be geographically
separated from the service point or client.
• Portioning can take place in single portions, as complete meals or in mass portions of a
suitable size in different packaging materials. Laminated carton, aluminium or plastic
containers can be used.
• Reconstitution of frozen food takes place at the service points in convection ovens. The food
is reconstituted from the frozen state (-4°C to -7°C or from a temperature of 3°C to 4°C
(mass portions) to a temperature of 70°C to 80°C. Food in single-portion containers take
20-25 minutes to heat. Food in mass portions, (8/10/20 portions per container) takes 30-35
minutes to heat, provided that the initial temperature is 3°C to 4°C and depending on the
type of portion and quantity portions per container.
(i) Single portion package

After reconstitution, food in single portions, disposable containers are assembled on
suitable trays and served to the patient/client. Cleaning and washing-up of trays and
cutlery take place at the service point.
(ii) Mass portion package

After reconstitution, food in mass portion, disposable containers are dished-up and
garnished in individual portions in suitable crockery and assembled on trays. It is
transported in suitable trolleys to the service points for direct serving to the
patient/client. Cleaning and washing-up of crockery takes place partially centralised as
described for the conventional food system. Mass portions in the frozen state are
dispatched as such to the service points and after reconstitution, it is dished-up,
garnished and served in suitable crockery. Crockery is cleaned and washed-up
decentralised as described for the conventional food system.

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3.3.3 Cook-Chill Food Service System
3.3.3.1 Description of a cook-chill food system
• The cook-chill food system is a system where the preparation period is separated from the
serving period by a temporary cooling process and cooled storage.
• Food is prepared by conventional or automated preparation methods, using standardised
recipes. Food is only 80% cooked, after which it is cooled to 3°C to 4°C within 45 minutes
in a cooling tunnel or cooling room. The food can be kept at 3°C to 4°C for 4 days.
• Complete meals can be portioned or cooled in suitable crockery in which it is served.
• Food can also be portioned and cooled in mass portions in stainless steel pans. It is heated
to a temperature of 70°C to 80°C in infrared- or convection ovens at the service point.
• A complete meal heats in an infrared oven at 170°C to 180°C within 8-12 minutes and mass
portions within 20-25 minutes, ready to be served. A complete meal heats in a convection
oven at 170°C to 180°C within 12-15 minutes and mass portions within 30-35 minutes,
ready to be served.
• Complete meals cooled in suitable crockery, can be heated in the food service unit and
transported on trays in trolleys to the service points for serving to patients/clients.
• Alternatively, it can be transported in the cooled state on trays in trolleys to the service
points for serving to patients/clients.
• In both procedures cleaning and washing-up takes place partially decentralised as described
in the conventional food system.
• Food cooled in mass portions, can be dished-up in the food service unit in suitable crockery,
assembled on trays and transported in trolleys to the service points, where it is heated and
served to patients/clients. The cleaning and washing-up takes place partially decentralised
as described in the conventional food system.
• Food can alternatively be heated in mass portions at the service points (such as a cafeteria
system), dished-up and served. The cleaning and washing-up takes place decentralised or
partially decentralised as described in the conventional food system.

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4. BUDGET AND FINANCIAL CONSIDERATIONS WITH THE PLANNING OF AN

INSTITUTIONAL FOOD SERVICE UNIT AND DINING HALL
• Prior to starting with the planning of a new, or changes to an existing food service unit, a
budget framework must first be compiled. The planning team must ensure that available
funds are effectively distributed between the building costs, planning costs and equipment
(refer to paragraph 6.5).
• It must be determined whether the new planning or changes being planned will be carried
out as minor works or as major works. Minor works are building services and the supply of
equipment of which the estimated cost may not exceed R50 000. Major works are building
services and the supply of equipment of which the estimated cost exceed R50 000 (amounts
can be are altered by Treasury prescriptions).
• Building cost are influenced by many factors, all of which are related to one another. It is
influenced by labour, building materials, quality and quantity of items needed and building
plans. The three factors, cost, quality and quantity are continually related to one another.
COST
QUALITY QUANTITY
• The planning of hospitals must take place according to the South African Hospital Norms
(SAHNORMS).
• Placement of the food service unit on one level reduces the transport distance of food and
the movement of people to a minimum. Compact work areas with the correct equipment
and workflow contribute towards the saving of time, labour and production costs.
• When an existing food service unit is changed, the cost of these changes, as well as the
new construction, new equipment, drainage, electricity-, steam- and water supplies must be
taken into consideration.
• When changing an existing food service unit, arrangements must be made for the
continuation of food preparation and serving of food. If other facilities must be used in the
meantime, provision must be made for these additional costs such as the construction of a
pre-fabricated building for temporary use.
• Future planning or extensions such as electricity, steam and water points must be taken into
consideration during the planning stage.
• The estimation of equipment must take place with discretion with regard to type, capacity,
operation, maintenance, durability and lowering in value to ensure an effective operation.
The installation cost of equipment must also be determined and taken into consideration.
• The durability of materials and finishes used for example for floor and wall coverings must
be taken into consideration to ensure that maintenance and later replacement costs are kept
as low as possible.
• Refer to: G.P.A. Branch: Health Services Manual Part Viii, paragraph 19.0, 19.1 and 19.3
with regard to building and maintenance services.

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5. THE PLANNING TEAM
• No single person has the training or knowledge to singly manage the layout of the floor plan
of a food service unit. Specialists from various disciplines are concerned to ensure an end
product with an excellent standard.
• A planning team is usually compiled as follows:

o Director Facility Planning – Provincial Health
o Nursing Services manager – Provincial Health
o Architect – Chief Directorate: Works
o Assistant Director: HFBNP – Provincial Health
o Medical Superintendent of the Hospital concerned
o Hospital Secretary of the Hospital concerned
o Nursing Services Manager in charge at the Hospital
o Dietician/Food Services Manager in charge at the Hospital
o Chief of the Hospital Maintenance Services (Chief Directorate: Works, Regional Office)
o Private Architect appointed by the Chief Directorate: Works
o Engineers for ventilation, heating, electricity, water supplies, drainage and other
mechanical aspects such as equipment – Chief Directorate: Works
• The following disciplines may also be part of a planning team:
o Consultants that supply information regarding building materials, equipment and wall-
and floor finishes
o Quantity Surveyors. Determine cost of design and construction of building.
6. THE PLANNING PROCEDURE
6.1 Needs List

• The Dietician or Food Service Manager in charge at the hospital where changes are planned
to the food service unit, or where a new food service unit is being planned, is responsible
for compiling a needs list. A needs list consists of a management philosophy and complete
needs assessment.
• A management philosophy for the planning of an institutional food service unit described in
summarised format the “what, who, where and how” in the management of an institutional
food service unit.
• Example:
“A new institutional food service system, which will provide tasty, attractive, nutritious, cost
effective and hygienic meals to clients for a 100 bed hospital, is being planned. A
conventional food system with a pre-dished service system for patients and a scatter service
system for personnel is recommended. The food service must be situated as near as
possible to the service point(s), it must be within easy reach of provisioning and refuse
removal”.
• The complete need’s assessment is then being done according to paragraph 12, 13 and 14.
• The needs list is sent by the hospital to Head Office Branch: Health Services who refers it
for approval to the Chief Directorate: Works (refer paragraph 3.1).
6.2 Provisional Sketch Plans

• The appointed Architect compiles provisional sketch plans according to the needs list.
6.3 Planning Team Meeting

• A meeting is convened as soon as the provisional sketch plans are completed.
• All members of the planning team must be present.
• The sketch plans are evaluated and changes indicated.

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• Afterwards meetings are convened on a regular basis until consensus is reached with regard
to the lay-out, the flow of work, the construction, placement of equipment and other
particulars.
6.4 Submission of Provisional Sketch Plans to Hospital Board

• After final approval of the plans, Head Office Branch: Health Services sends the plans back
to the Hospital for submission to the Hospital Board of the particular Hospital for
commentary or acceptance and signing.
6.5 Compilation of Specifications and Cost Estimation for the Service

• The Chief Directorate: Works, in co-operation with the Director Planning, the Architect, the
Engineers and other persons involved in the planning process, are responsible for the details
regarding the kitchen equipment, drainage, electricity and illumination, as well as
ventilation, steam and condensate distribution. The kitchen equipment can be purchased on
contract or it can be specified separately and purchased through specific tenders. In the
building contract, the specifications for the above mentioned divisions such as drainage,
electricity, illumination, ventilation, steam and condensate distribution are summarised in
one contract document.
• A provisional cost estimation is done before the specifications are compiled and again re-
estimated as soon as all documents are compiled and before tenders are requested.
• The expected time of completion of the building or division must also be specified in the
tender document to serve as guidelines for the contractor.
• As soon as all specifications are compiled with regard to building-, electrical- and
mechanical requirements, the necessary tenders are requested. Specifications must be
compiled by the concerned experts.
6.6 Requesting Tenders

• If the estimation is R50 000.00 or less, informal tenders are requested which are advertised
3-5 weeks before the closing date. Formal tenders are requested for all estimations above
R50 000.00, which are advertised 6 weeks before the closing date or as amended by
Treasury Regulations.
• The tenders are requested through advertisement in the Government gazette as well as
advertisements on Wednesdays in the daily newspaper with reference to the Government
Gazette in which the tenders are advertised.
• The tender division can also send tender documents to several contractors with the choice
to tender. This is applicable for tenders less than R50 000.00.
• The tender documents and official tender forms of the Provincial Administration is available
on application to the addresses as indicated in the Government Gazette. Such documents
as well as any tender conditions not stipulated in the tender documents are available for
perusal at these addresses.
• All tenders must be submitted on the official tender forms and are handled according to
official tender procedures.
6.7 Allocation of Tenders and Planning of a Work Program

• Tenders are evaluated and are then returned with a recommendation to the office of the
State Tender Board for acceptance.
• The tender of a specified contractor is accepted after all particulars are audited. He is
notified by letter that his tender has been successful and requested to pay a deposit of at
least 10% of the contract value. A soon as this is completed, he is requested to sign the
necessary documents in which the time within which the contract must be completed is
again stipulated, as well as the fine which can be imposed in event of late completion of the
services.

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• On completion of these formalities, the Chief Directorate: Works sends a letter to the
Regional Office with the instruction to hand over the site to the contractor if the Regional
Office is involved. If not, the private architect hands over the site to the contractor.
• After these formalities the contractor has the right to move in on site to carry out his
instructions. As soon as he moves in on site and starts with his instructions, he is subject to
the conditions stipulated in the Act on Machinery and Occupational Safety, 1983 as
amended (Act No. 6 of 1983).
• If a private architect has been appointed to supervise, he is in full control of the execution
of the activities and the Regional Office only exercises quality control.
• If the Regional Office is responsible for full supervision, the regional personnel controls all
the activities. Monthly progress reports of the service are completed for capital services and
submitted to the Chief Directorate: Works.
• Progress payment certificates are issued monthly by the Architect or Regional Office,
approved by the Regional Representative and submitted for payment.
6.8 Taking over and Occupying the Completed Building or Division

• When the service is approximately 80% completed, a provisional inspection is carried out by
the planning team to determine if the planning has been executed correctly.
• When all the specified items on the contract are completed, a first taking over of the service
is arranged by the planning team.
• Once the service is approved, it is handed over to the specific division of Health Services for
taking into use. A second last payment certificate is completed and sent to the Chief
Directorate: Works for payment.
• After occupation, a retention period of 3 months follows, during which all faulty items, or
items which break and for which the contractor is responsible, must be replaced by the
contractor or manufacturer. Just before the 3 months lapse, a final inspection is carried out
by the architect and Regional Office personnel. A list of shortcomings is compiled and
handed to the contractor for corrective actions. On completion of the retention period and
after the contractor has completed the necessary corrections, a final payment certificate is
submitted to the chief Directorate: Works for payment.
7. THE PLACEMENT OF A FOOD SERVICE UNIT AND DINING HALL
The environment greatly influences the successful operation of each food service unit. Our
proposed food service lay-out or floor plan will not necessarily be applied successfully in all
circumstances, but the proposed principles must always be taken into consideration.
Aspects such as the ground formation, the available terrain and the placement of other
necessary services must be taken into consideration. It is practical and preferable to plan
dining halls adjacent to the food service unit. The Dining Halls must be easily accessible by
clients from their offices or boarding facilities. It is desirable to plan food service units on
ground level. The food service unit must be close as possible to the service points (patient
ward and dining halls). For easy and quick distribution and serving of meals and not
necessarily close to the delivery area (general stores).
7.1 Placement of a Food Service Unit
7.1.1 Delivery of supplies

• The delivery policy of supplies is of importance during the planning of a food service unit. It
is directly connected with the size of storage areas. Vehicle access to the food service unit
or general stores is essential for the delivery of supplies and refuse removal.

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• The Delivery policy can be the following:

o Dry supplies daily, weekly or twice per week
o Fresh vegetables and fruit daily or twice per week
o Some perishable products daily such as bread, milk, meat.
• The delivery policy and size of storage areas are also influenced by public holidays and
weekends. To enable the delivery vehicles to reach the delivery platform of the building,
the goods entrance must be planned with a yard special enough for the vehicles to turn.
This yard must have a smooth surface, a concrete or tar coating and sufficient drainage for
effective cleaning.
• Where possible an elevated platform area (1,5 meter high) must be available under a roof,
to enable the vehicles to park adjacent to it and then deliver goods on a flush level. This
platform should have a bumper to ensure that the vehicles do not damage the finish or edge
of the platform.
7.1.2 Transport and distribution of food to divisions

• In hospitals/institutions there is a need that food is transported as effectively as possible
from the preparation area to the service points.
• The distance and time in which food must be transported and distributed must be as short
as possible.
• The service elevators by which food must be transported to wards/divisions, must be close
to the food service unit. The service elevators must be reliable and be provided with
emergency power. The transport corridors must be covered with an even surface.
Alternative routes must be kept in mind for emergency situations.
7.1.3 Dining Halls

• Well considered planning is necessary to deliver an efficient client service in a dining hall.
The serving unit must be as close as possible to the food preparation unit but also easily
accessible for the clients to whom meals are being served.
• The lobby in front of the dining hall must be spacious enough to allow groups of people to
linger before the meal is served. Flocking together and unorganised entrance to the dining
hall will negatively influence the speed of the service. There must thus be an effective flow
of clients to the service point(s) to prevent cross-traffic.
7.1.4 Central Refuse Removal Area

• All refuse must be daily removed from the food service unit to a central area where
municipal refuse removal services will further take place. The route through which the
refuse is removed, must be the shortest possible route to the refuse removal area. The
removal of refuse from the refuse storage area to the central refuse removal areas must
take place through an exit door with a ramp.
• The removal of refuse to the central refuse removal area usually takes place with trolleys
and should take place over a smooth surface.
7.2 Factors Influencing Meal Service in a Dining hall
7.2.1 Number of meals served per session

• The following information must be available:
o Number of meals served M
o Time * it takes for the meal (minutes) P
o Time * it takes for each client
o Meal from occupation of seat
o to vacation of seat (minutes) t

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o Serving rate (diners per minute) r

o Number of seats available S
o Number of times** each seat
o is occupied during the meal N
*Average time is determined

**Average amount of sessions are determined
o Number of seats = speed of service x duration of meal

S = rxt
o Number of meals = number of seats x number of sessions

M = SxN
o Duration of meal = Duration of client meal x (number of sessions + 1)

P = t (N + 1) minutes
7.2.2 Examples of calculations

• With a serving tempo of 9 persons per minute and an average eating time of 25 minutes,
225 seats will be occupied during this time. To serve 500 meals, 2,2 sessions will be
needed and the eating time will stretch over 80 minutes.
• If the tempo of serving is increased to 12 persons per minute, a maximum of 300 seats can
be occupied and 500 meals can be served in 1,7 sessions which will stretch over a total
meal time of 67,5 minutes.
• A meal time can be reduced by 20 minutes by providing for example a separate coffee bar.
If the serving tempo is 12 persons per minute, 240 seats will be needed and 500 meals can
be served in 2,1 sessions in a shorter time of 62 minutes.
7.2.3 Space Determination of a Dining hall

• Space determination for a dining hall is based on the number of persons eating per session
and the number of sessions taking place per meal in the dining hall, as the number of
people eating a meal increases, the space allowance decreases relatively, especially when
clients are clearing the used crockery and cutlery themselves.
• The recommendations vary from 0,37m² to 1,67m² per person per session eating a meal in
a dining hall.
7.2.4 Examples of recommendations
• For 120 meals per session 0,56m² is required per person

Total floor space = 67m²





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7.2.5 Layout of Dining halls

• The serving counter(s) can be slightly secluded with for example plants or lattice-work, to
ensure that clients being served or exercising their choice, do not disturb clients already
eating.
• Clients are served at the serving counter according to their own choice, or they make a
choice from pre-dished courses for example dessert. In some instances the clients dish up
their own food according to their own preferences. The tray railing must be planned so that
it supports a tray (± 540 x 310 x 10mm) with ease. There must be no joints which can
cause a construction. The tray railing must preferably be constructed from stainless steel.
• There should be sufficient space in the serving counter to store warm and cold courses
during the mealtime. If the distance between the food service unit and serving counter is
far from each other, mobile units should be used which fit exactly underneath and/or behind
the counter. The pass-through back-up-system can also be utilised between the food
service unit and the serving counter. The sequence in which dishes are presented, should
be such that it ensures an effective flow of clients.
• There should be sufficient space if someone wishes to pass by, not wanting to be served
with all the dishes. The route the client will follow with the tray, must have a smooth
surface with no stairs, or blind corners or cross-traffic and must have a slip resistant floor.
• The placement of specially designed tray trolleys or a conveyor belt should be such that
clients can place trays with used crockery and cutlery on it when they leave the dining hall.
Cross-traffic on this route must be avoided.
• The wash-up area for crockery and cutlery must be conveniently close to the dining hall, but
it must be planned to prevent that noise, heat and steam disturb clients in the dining hall.

19
8. FLOOR AND FOOD PRODUCTION FLOW PLAN FO A FOOD SERVICE UNIT AND
DININGHALL
8.1 Code Guide for a Schematic Representation of a Floor plan (Area)
A Delivery and Receiption Area F Dishing-up and garnishing Area
B Pre-preparation area G Serving Area/Counters

B1 Vegetable and fruit pre-preparation
B2 Removal of packaging material H Dining halls
H1 General
H2 Entertainment/Formal
C Storage Areas
C1 Grocery storage area I Ward-/Divisional Kitchen for
C2 Weighing room and storage area for Patients/Clients (Optional)
daily supplies
C3 Bread Storage Area J Refreshment Room for Personnel
C4 General Cold-Room
C5 Eggs, milk and dairy product- K Wash-up Areas
Cold-Room K1 Crockery – (Dining halls)
C6 Meat Cold-Room K2 Crockery – (Wards/Divisions)
C7 Fresh Vegetable & Fruit Cold-room K3 Pots- and Pans
C8 Freezer-Room (fish, chicken, etc.) K4 Trolleys
C9 Fresh Fruit and Vegetable non-
cooled storage area
C10 a) Cleaning material Storage Area L Parking Areas
b) Cleaning equipment Storage Area L1 Crockery and Tray Rack
Refuse Storage Area (Wards/Divisions)
C11 Crockery-, Equipment and Linen L2 Food Trolleys (Wards/Divisions)
C12 Refuse Storage Area
M Office Spaces
M1 Dietician(s)
D Preparation Areas M2 Food Service Manager
D1 Vegetable- and Fruit Preparation M3 Food Service Supervisor
D2 Fish- and Poultry Preparation M4 Clerks
D3 Meat Preparation
D4 General preparation
N Cloak Rooms
D5 Bread- and Sandwich Preparation
N1 Cloak Rooms – Personnel
and Tray Tea Service
N2 Cloakrooms – guests/clients
D6 Therapeutic Diet Preparation
D7 Tube Feed Preparation
Optional
( Separately planned in larger hospitals
± 500 Bed and larger)
E. Cooking Area

20
PROPOSED FOOD SERVICE UNIT FOR

100 BED HOSPITAL
N1
N1
M4
B1 A B1
C5 C6 C7 C9
C10A B2
C1 C3
C10B C4
C2
K3
M2 D6 D5 D4 D3 D2 D1
K4
M1 L2
C11 E
L1
N1
F
K1-2
G (refer H1[ii])
H2
H1

21

600 BED HOSPITAL
N1
N1
M4
B1 A B1
C5 C6 C9
C10A B2
C1 C3 C7
C10B C4 C8
C2
K3
M3 D6 D5 D4 D3 D2 D1
K4
M2 L2
E
E
M1
L1
C11 F
K1-2
N1
G
H2
H1 H1

22
N1
1 200 BED HOSPITAL
N1
M4
B1 A B1
C12
C10A
C5 C6 C9
B2 Patio
C1 C3 C7
C10B C4 C8
C2
K3 K4 Sliding door (glass)
D7 M1
D6 D5 D4 D3 D2 D1
M3
L2 L1 H2
M1
23
E E
M1
C11 F
K1 K1-2
N1 G G
N2 N2
H1 H1 H1 H1
N2 N2
2001
FOOD PRODUCTION FLOW PLAN

N1
N1
B1
M4
B1 A
C10A
C5 C6 C9
C1 C3 C7
C10B C4 C8 B2
C2
K3
M3 D6 D5 D4 D3 D2 D1
K4
M2
L2
E E
M1
L1
C11 F
K1-2
N1
G
H2 H1 H1
Receiving area to Storage area

Storage area to Pre-preparation area
Pre-preparation area to Preparation area
Preparation area to Cooking/Serving area
Preparation area to pot/pan wash area
Wash area to Refuse removal area
Trolley wash area to Trolley parking area
Trolley parking area to Wards/Divisions
Wards/Division to Trolley- tto Crockery wash area

24
8.2 Schematical representation of a food production flow plan

(see Food Production Flow Plan diagram)
• Receiving area to storage area.

• Storage area to pre-preparation areas.
• Storage areas or pre-preparation areas to preparation areas.
• Storage areas or pre-preparation areas to serving areas.
• Pre-preparation area or preparation area to pot- and pans wash area.
• Wash areas to refuse removal areas.
• Trolley wash area to trolley parking area (food trolleys and crockery trolleys).
• Trolley parking area to wards/divisions.
• Wards/Divisions to trolley wash area and crockery wash area.
HINT: Provide the routes with a colour code for clear application
9. PLANNING OF AREAS WITH APPROPRIATE PLACEMENT OF EQUIPMENT
9.1 Tabular representation of equipment and utensils needed (refer to 8.1 for Area)
No Name/ Symbol Area No Name/ Symbol Area
Description Description
1 Potato chip cutter D1 15 Sliding- B1, B4
2 Delivery platform 1+ 16 Slidable – M1 + M2
with ramp for (Concertina type)
trolleys
3 Partition, mobile 1+ 17 Steel-
4 Refuse mill 1 18 Stable-
5 Bain-Marie: Open 19 Steel- with glass D7
underneath shutter
6 Closed with sliding 20 Swinging- H, N
door
7 Mobile 21 Drainage opening B, C, D
8 Tin opener 4 22 Glass panels M
9 Flower pot 1+ 23 Vegetable drier B
10 Fire extinguisher H 24 Vegetable peeler B
11 Door double H1 25 Vegetable B
washer/drier
12 Single- N Hook: Above
26 C10
13 Glass- drainage trench
14 Roll-up steel- A 27 For notice board M
28 For dustbin lid 1 42 Desk M
29 Container: mobile 1 43 Filing cabinet M
30 Disinfectant D 44 Milk refrigerator G
31 Soap dispenser D 45 Mixer with D7
attachments
Household
32 Hosepipe with spout A4 46 Industrial D6

(wall mounted)
33 Tilting frying pan E 47 Oven combination E
convection steam,
bake-
34 Refrigerator: 48 Convection- E
Gastronome reach-in
type

25

35 Household- 49 Microwave- I, J
Household
36 Under-counter G 50 Industrial 1+2
37 Cooking pot tilting E 51 Platform, mobile A, C1,

type- C9
38 Non-tilting type E 52 Clingwrap sealer D5
(fixed)-
39 Tilting-type with E 53 Rank wire- or F, G
stirring arm stainless steel,
(porridge maker) mobile
40 Notice board M 54 Mixer D
attachments- with
hooks
41 Urn DG 55 Mobile – (for food) D
56 Nylon chopping D 70 Sandwich- D5,I,J

board
57 Portioning- 71 Sitting bench N
58 Tray – mobile F 72 Scale platform, A

weigh electronic/
mechanical
59 Pots and pans- K3 73 Counter, weighing- C2
60 Lowerator-mobile, F, L 74 Switch with outlet A,B,C,D
crockery socket E,G,H,I,J
K,M,N
61 Lowerator-mobile, L 75 Tray rail G
trays
62 Multi-purpose for B 76 Dishwasher I, J
baskets, mobile K1+2
63 Adjustable- mobile 77 Locker N
64 Stainless steel - solid 78 Cutting machine D5
Bread-
65 Food processor with D1 79 Meat- D3, F
attachments- with
hooks
66 Computer M 80 Rinsing basin C10
67 Dolly 81 Chair dining room H1+2

68 Toaster Bread- D 82 Easy- M
69 Plate- 83 Office- M
84 Bar- 7 98 Tea-
85 Stove industrial with E 99 Multi-purpose with

oven plastic containers
and baskets
86 Table (dining room) H1+2 100 Food – tray 2 D, F, K,

-rectangular compartment (one L1
heated, one not
heated)

26

87 Table (dining room) J 102 Hosepipe and A, K4
- round spout
88 Coffee – rectangular J 103 Trough – mobile B
90 Counter dishing-up 104 Soaking K3

ordinary
91 - Heated F2 105 Liquidiser D4, D6
D7
92 - Cooled H2 106 Conveyor belt K1`
93 - Salad 2 107 Food processor D
94 Trolley cutlery H1 108 Freezer House-

hold chest type
95 Oven – convection, E 109 Gastronorm
steam and bake reach-in type
96 Clearing- H 110 Refuse bin
97 Tray- F,H 111 Warm air hand D, I, J

drier, electrical N
112 Sink three bowl, K3 126 With warm shelf F, G, H2

stainless steel with cupboard
double drying leaf
113 Double, stainless 127 Mobile-
steel with double
drying leaf
114 Single, stainless CD 128 Ice cube machine G
steel with double
drying leaf
115 Single, stainless D
steel with single
drying leaf
116 Hand basin
117 Water supply Cold-
118 Warm-
119 Work surface FM
wooden-with
drawers (office)
120 Stainless steel
121 With lockable D7
drawers
122 With opening for 2
refuse bin
123 With racks
124 With lockable D7
cupboard
125 With cold shelf F
cupboard

27
9.2 Analysis of areas
A DELIVERY AND RECEPTION AREA
• The delivery platform must be the height of a standard delivery vehicle ± 1,5m.
• It must be roofed.
• The ramps for mobile trolleys and –platforms must slope conveniently and must be
calculated in accordance with the platform height.
• There must be a set of stairs next to the ramp.
• The receiving area and the storage area must be on the same level to facilitate the
transport of supplies, for example, the storage of trolleys.
• [14] Must be 1,2 – 1,5 m wide doors that can lock.
B PRE-PREPARATION AREAS
B1. Vegetable pre-preparation
• Good ventilation.
• Good illumination.
• Good drainage.
• Gutter, after the eyes of the potatoes have been removed, it moves along the gutter to
the mobile sink
• Drainage opening where mobile sinks are emptied.
• Floor surface must be level with the receipt, as well as the storage area and coldroom
B2. Removal of Packaging Material
C STORAGE AREAS
C1. Grocery storage area
C2. Weighing room and storage area for daily supplies
• Good ventilation (2 air exchanges per minute).

• Good drainage.
• Temperature 18-20°C.
• [29] Mobile containers in parking space underneath shelves and/or against walls.
• [120] Must have leg space underneath the work surface.
• [123] Must have shelves above work surface for recipe files and spices.
• [29] Capacity of mobile containers:
o 102 Litre
o 121 Litre
o 136 Litre
o 166 litre

28
Space determination
Number of mobile
Max number of meals Total length of shelves Platform surface
containers required
per day (mm) required
capacity [*29]
250 30000mm 1x1000x600x300mm 6
500 50000mm 1x1000x600x300mm 6
900 50000mm 1x1000x600x300mm 6-8
1500 50000mm 1x1000x600x300mm 8-10
2400 65000mm 2x1000x600x300mm 8-10
3400 65000mm 2x1000x600x300mm 8-10
4800 80000mm 2x1000x600x300mm 10-12
7800 100000mm 2x1000x600x300mm 10-15
C3. Bread storage area

• Space allowance for storage of bread for 3 days according to the ration scale
• Up to 250 meals per day is bread cupboard kept in daily storage area (C2).
Steel bread cupboard (Steel bread cupboard unit)

• 2 hinged doors
• Steel shelves (Number depending on quantity bread required for 3 days)
• Ventilation panels of 2 mm mesh wire
• On stand.
Space determination
Max number meals per Mobile epoxy coated steel Number of bread for 3
day shelves days
250 Steel bread cupboard 48
500 1 shelf 96
900 2 shelves 160
1500 4 shelves 287
2400 6 shelves 447
3400 8 shelves 640
4800 10 shelves 800
7800 14 shelves 1280
COLD ROOMS
C4. General cold room

( dessert, left over food, supplies for night duty, portioned menu items)
C5. Egg, milk and dairy product cold room
C2. Weighing room and storage area for daily supplies

• The entrance to the cold room and the floor level must be the same.
• There must be a drainage opening [21] in front of each cold room. [55] in C5 for the
storage of cheese and butter portions. Cartons with milk, eggs and margarine are piled
on [51] during the storage period in C5.
• Each cold room has different temperature requirements:

29
C4 + C5 4°C
C6 0-3°C
C7 7°C
C6. Meat cold room

• Plastic or stainless steel containers where raw meat are placed on [55].
C7. Vegetable – and fruit cold room

• Effective temperature control must be applied by using a fan, plastic strips, glass door or
glass shutters.
• Pre-prepared fresh vegetables and fruit are stored here.
• [15] must be able to close tightly and must be able to be opened from the inside.
• Door opening must be large enough for mobile racks [55] to pass through.
• Safety warning triangle
FREEZER ROOM
C8. Freezer room for fish, chicken, vegetables, ice-cream

• [55] on which standard cartons with chicken or fish and ice cream containers fit.
• The freezer room must maintain a constant temperature of -30°C.
• General notes on cold rooms (C4, C5) also applicable here.
• Plastic strips or a fan in front of door helps to maintain internal temperature.
• Alternative: Entrance through meat cold room

C9. Fresh vegetable and fruit non-cooled storage area
• Half dark. High small windows (burglar proofing in front of windows is recommended).
• Good drainage.
• [51] for stacking of potato bags (10 kg each).
Mobile platform for

Max number of Mobile shelf for Minimum number
stacking of potatoes
meals per day food baskets
[51]
250 1 1x7 1x1000x600x300mm
500 1 1x7 1x1000x600x300mm
900 3 3x7 1x1000x600x300mm
1500 3 3x7 1x1000x600x300mm
2400 5 5x7 2x1000x600x300mm
3400 5 5x7 2x1000x600x300mm
4800 6 6x7 3x1000x600x300mm
7800 7 7x7 4x1000x600x300mm
C10A. Cleaning materials – and
C10B. Cleaning equipment storage areas

• [26] on which mops, brooms and squeegees can be hung above [21].
• Good drainage.
• Sufficient illumination
• Drums with cleaning materials
• [64] are adjustable shelves

30
• [67] Dolly is for cleaning material drums

• Cleaning equipment, e.g. polishers and scrubbing machines are parked in C10B.
C11. Refuse storage area

• C11 close to food service unit but in a separate sheltered space.
• Must have easy access from
• Fresh vegetable and fruit preparation area.
• Pots and pans wash-up area.
• Crockery wash-up area.
• Exit for daily refuse removal to central refuse removal area of the hospital/ institution.
Hook and drainage funnel for clean refuse bins and lids
• Must be resistant to animals, rodents, flies and other insects.
• Good temperature control.
• Good drainage.
• Allowance calculated at 3 refuse bins per 600 meals and 1 bin for each additional 300
meals.
• “A” dimension must be wide enough to place drum upside down for drying after it has
been washed.
• Two-way swing doors with protective kicking plate are recommended.
C12. Crockery-, utensil- and linen storage area (additional/new supplies)

• Number and length of [63] are determined by capacity required.
D PREPARATION AREAS
D1. Vegetable- and fruit preparation

• Good drainage.
• See table for proposed quantity equipment.
• Potato chip cutter [1] table mounted (manual) only necessary in smaller food service
units. A food processor can otherwise be used.
D2. Fish- and poultry preparation

• Ready to use frozen fish and poultry portions. The same area can thus be used if after
each use it is thoroughly cleaned and disinfected to prevent cross contamination.
• [56] Shelf 1W which chopping boards can be stored beneath the work surface [120]
D3. Meat preparation area

• The same requirements as at area D1 and D2.
• See table for proposed equipment.
D4. General preparation
D5. Bread- and sandwich preparation area

• High activity takes place in this area and it must be planned as compactly as possible
D6. Therapeutic diet preparation area

31
• The same requirements as at area D1.

• Tube feeds can also be prepared here in units smaller than 500 beds.
• Mobile writing board must be available.
D7. Tube feed preparation area

• The same requirements as in area D1.
• This area must be locked after use.
• A notice board must be available here.
• No ventilation openings above work surfaces – bacterial contamination of feeds.
E COOKING AREA
The total length will be determined by the size of the food service unit in terms of the
number of meals cooked per day.
• The layout will vary depending on the number and type of equipment required.
• Ventilation hood over total area to ensure good ventilation.
• Good drainage in area [2].
• Waterproof power points must be supplied.
• Separate steam line and electrical line.
• Water supply and steam supply pipes from beneath floor surface
• Consult table for proposal equipment in paragraph 10.4.5.
• The cooking area can be divided into smaller adjacent units in large food service units.
• Tea trolley is used here with ingredients and equipment in use.
F DISHING-UP AND GARNISHING AREA
• Length of conveyor belt adapted according to needs.

• Mobile Bain Marie adapted according to needs.
• Electricity supply for heated Lowerators and Bain-Maries and conveyor belt.
•
G SERVICING AREA/COUNTERS
For larger numbers, the length of the counter is adapted in view of the number of
meals served per hour
• Sequence of serving is usually as follows:

• Trays.
• Tray railing on which tray glides with ease.
• Plates.
• Main- and side dishes.
• Soup plates and soup.
• Dessert bowls and dessert.
• Bread plates – bread/salad/fresh fruit/fruit juice glasses
• Bread toaster.
• Cups and saucers.
• Tea bags, instant coffee, sugar.
• Urn.
• Milk jugs.
• Cutlery trolleys with cutlery.
• Ice cube machine.
• Cleaning trolleys or clearing hatch (area H).

32
• Advantage of the carousel system: Food service personnel and clients never come in
contact with one another. It can also be a disadvantage.
• Advantage of the scatter system: Clients are being helped very quickly without waiting
in long rows. Quick serving method. Disadvantage – more service points and personnel
are required.
• Water supplies and drainage for urn and ice cube machine.
• Electricity supplies at equipment where applicable.
H DINING HALL
H1. General dining hall

• Good illumination
• Durable finishes on walls and floors.
• A pleasant atmosphere must be created.
• A patio adjacent to the dining hall is handy for entertainment purposes.
• Cloakrooms can be in front of the entrance or on the side of the dining hall with a
barrier wall.
• [86] Quantity is determined according to space and number of persons per session.
• See paragraph 7.4.2 for space determination.
H2. Entertainment/formal hall

• As H1.
• Area adjacent to dining hall for final finishing of dishes.
• 3 Mobile partitions to accommodate smaller group.
• [124] Lockable cupboards above and below work surface.
• Buffet with lockable drawer also used for storage of crockery, cutlery and linen.
• Cloakroom facilities for clients.
I WARD KITCHEN/DIVISIONAL KITCHEN FOR PATIENTS/CLIENTS (Optional)
• Handling of casual meals, groceries, crockery, etc.

• Used for final preparation of in-between feeds and beverages.
• Washing-up.
• The utilisation philosophy of the area must be known before the placement, lay-out and
planning is done.
• See paragraph 3.3.
J REFRESHMENT ROOM FOR PERSONNEL
• Can be used for mobile patients for the serving of meals, tea and refreshments.
• Refreshment room is decentralised as close as possible to the ward/division and/or
service point and ward/divisional kitchen. Mainly used for beverages, refreshments and
take-away meals.
• The utilisation philosophy of the area must be known before the placement, lay-out and
planning is done. See paragraph 3.3.
• Work surface with refrigerator is counter for serving. Boiled water can be placed on
counter.
K WASH-UP AREAS

33
K1 / K2. Crockery wash-up: Dining hall, general and divisions

• Good drainage.
• Wall finish must be sound, absorbent, durable and mould resistant.
• Floor finish must be durable and slip resistant.
• [76] Must have cold rinsing-, warm wash- and warm rinsing cycle.
• Racks above and below work surface to load and unload dishwasher baskets.
• Parking area for trolleys with dirty crockery being unloaded. Sufficient mobile racks on
which clean crockery and tray can be placed.
• Two openings are required in the work surface for refuse bins for wet and dry refuse.
• [115] Serves as pre-wash before [76] is loaded. The bowl must be approximately
500x500x2 mm deep and have a hose with a nozzle.
• Consult table for proposed equipment, in paragraph 10.4.
• The shelf, lowerator, mobile for crockery [60] and- trays [6] and cutlery for dining halls
are parked temporarily in this area during the washing-up process.
• Obvious parking of lowerator at dishing-up and garnishing area F, serving counter are G
and crockery trolley parking area L.
K3. Pots and pans wash-up area

• The same as K1 + K2
• Electricity and water supplies for soaking trough
K4. Trolley wash area

• [21] Drainage opening in the middle of the floor for effective drainage.
L PARKING AREAS
L1. Crockery and tray rack parking area

• Electricity supply for crockery lowerator.
• Size of areas is determined by number of mobile rack. Thus number of divisions
concerned.
• Can differ depending on type of food service systems.
L2. Food trolley parking area for divisions

• Electricity supply is determined according to type of food trolleys.
• Switch socket outlet of 15 amp for each trolley, plus one reserve for approximately each
8 trolleys.
• With restricted wall space switch socket outlets can be provided from the roof.
M OFFICE SPACES
M1. Dietician
M2. Food service manager
M3. Food service supervisors
M4. Clerk
(Reception area)
• Number of offices is determined by personnel needs of food service unit.
• Doors [16] can be opened to enlarge room for lectures during in-service training.

34
• Office for clerk/secretary can also be planned at these offices according to needs.
N CLOAK ROOMS AND TOILET FACILITIES
N1. Personnel
N2. Guests/Clients

35
10 EQUIPMENT AND UTENSILS FOR FOOD SERVICE UNITS AND DINING HALLS
10.1 Needs Assessment for Equipment and Utensils
10.1.1 Factors influencing the needs assessment

• The type of food preparation, food system and food service system
• The type of menu for normal and therapeutic diets. The type of dishes for normal and
therapeutic diets which must be provided must be known.
• The number of clients, number of meals and refreshments that must be served during 24
hours according to different menus, must be known. A standardised recipe must be
available for each dish prepared. The recipe indicates the type, capacity, number and
occupation of equipment and utensils.
• The type of food used, such as fresh, frozen or convenience food must be known.
• The handling of each type of food from delivery to serving must be known.
10.1.2 Example One
• You must prepare and serve 100 portions potato chips by using fresh potatoes.
A standardised recipe indicates that you must buy 15kg potatoes.
• The following equipment and utensils are required:
TYPE OF
CAPACITY/
EQUIPMENT/ QUANTITY *ITEM REMARKS
DIMENSIONS
UTENSILS
Platform/Scale 100 kg One As the scale will be
used for the weighing
of various other items,
the capacity can be
100 kg to 150 kg
Mobile Platform 900x1200x250m One For the transport of
m potatoes from storage
area to preparation
area
Vegetable peeler with 15 kg/3min One Occupation time 3
trough minutes
Vegetable peeler (hand 150 mm One HC Eyes and blemishes
type) 5831 are removed from
peeled potatoes
** Multi-purpose trolley: 860x600x1580m Two HC Transport peeled
5272 potatoes to food
2 tier with plastic 580x400x150m processor
containers m
Food processor with chip 5-10 kg/min One Occupation time ± 3
blade 125-150mm One min. As the food
processor will also be
used for the
processing of other
items, the capacity
can be larger with
other attachments.

36
** One Transports cut

potatoes to tilting
frying pan
Tilting frying pan 30-40 litre One Occupation time 30 to
40 minutes at 200°C
** ** ** ** Transport cooked
potato chips to
serving counter
Skimming ladle 150x100mm One HC Remove chips from
5714 cooking oil
Bain Marie One
Gastronorm G1 1x3 100mm Two Cooked potato ships
deep containers are placed in and
served from
containers
Dinner plates porcelain 250mm Hundred HC
diameter 5884
Food thong 510mm One HC
6175
* Item T: Refer to equipment manual
HC: Refer to Basic Food Service Equipment Handbook
K: Refer to specific contract
** Item - The same trolley is used to transport Bain-Marie containers from the
tilting frying pan to the serving counter
10.1.3 EXAMPLE TWO
• You must prepare and serve 100 portions of potato chips from frozen chips. A standardised
recipe indicates that you must buy 2x5 kg frozen potato chips.
• The following equipment and utensils are required:
TYPE OF
CAPACITY/
EQUIPMENT/ QUANTITY *ITEM REMARKS
DIMENSIONS
UTENSILS
Platforms/scale 100 kg One As the scale will be
used for the weighing
of various other items,
the capacity can be
100 kg to 150 kg
** Multi-purpose trolley 860x600x158cm One Transport frozen

2 tier potato chips from
freezer to tilting frying
pan
Tilting frying pan 34 – 40 litre One Occupation time 30 to

40 minutes at 200°C.
The capacity of the
frying pan can also be
50 litre depending on

37
other usage
Skimming ladle 150x100mm One HC Remove chips from
5714 cooking oil
** *8 ** ** Transport cooked
potato chips to
serving counter
Bain Marie One

Gastronorm Bain-Marie G1:1x3 Two Cooked potato chips
100mm deep are placed in and
containers served from
containers
Dinner plates porcelain 250mm Hundred
HC
diameter 5884
Food thong 510mm One HC
6175
** The same trolley is used to transport Bain-Marie containers from the tilting frying pan to the serving
counter.
• Rush hours during mealtimes must be kept in consideration. The preparation times of dishes
must be such that the maximum utilisation of the type of equipment is ensured:
Example:
o Cook food in successive batches
o Plan timely pre-preparation of food.
• The number of food service personnel available as well as the skill of the food service
personnel.
• In smaller food service units it is sometimes not necessary to plan cold rooms and freezer
rooms. One can make use of gastronorm reach-in refrigerators and freezers with different
compartments and 1, 2 or 3 doors.
• It ensures better food- and wall surface utilisation.
Gastronorm Reach-In Refrigerator / Freezer

MODELS:
Refrigerator: GRC/1 GRC/2 GRC/3
Freezer GR7/1 GR7/2 GR7/3
Refrigerator/Freezer GC7 CC7 GC7 GC7
285/285 600/600 1350/600 600/1350
DIMENSIONS IN MILLIMETER:
(EXTERNAL DIMENSIONS)
Breadth 680 1370 2070 2070
Depth 810 810 810 810
Height 2100 2100 2100 2100
Volume(e) 600 1270 2035

285/285 600/600 1350/1350
600/1350
Temperature Refrigerator 0°C/4°C
scope: Freezer -15°C/-18°C
Choice of Equipment and Utensils
The following factors must be considered when choosing equipment and utensils for a food service unit.

38
10.2 Cost of Equipment and Utensils

• The purchasing cost.
• The additional cost for the purchase of accessories to effectively utilise the equipment such
as graters, mills, pans and containers.
• The cost attached to the supply of electricity, steam, water and drainage for the use of the
equipment.
• The installation cost.
• The maintenance cost of equipment and the replacement of parts.
• The operating costs with regard to the use of electricity or other fuel.
10.3 Design, material and construction of equipment and utensils
10.3.1 Work surfaces and sink units

• Smooth round corners and drawers of stainless steel that draws out only up to a certain
point are recommended. Excessive screws, bolts and grooves on equipment must be
avoided.
• Work surfaces and sink units must be correct height (± 915mm) for the type of work that
will take place on or in it.
• The work surface must be of the correct width or size if work will commence from both
sides or if large items will be handled, such as a pot-washing-up sink.
• The work surface of sink units must be continuous and be made from type 430 stainless
steel of 1,2mm thickness. It must be manufactured such that it complies to the required
edge finishes. The edges of the central work surface units are formed with a 63mm and
12mm curve and the corners are welded and smoothly finished without any rough edges or
openings.
• The stainless steel surface must be resistant against rust, acids, alkaline substances and
chemicals.
• The work surfaces and sink units must have a thick back plate underneath with a
soundproof, rodent resistant bitamastick mixture in between.
• The corner iron-framework or work surfaces and sinks must be manufactured from
corrosion resistant, strengthened, epoxy coated material.
• The work surfaces and sinks are mounted on 304 type stainless steel hollow pope legs with
a 45mm diameter or black epoxy coated legs with corner knot-plates and adjustable
pedestals which can adjust the work surface height with 30mm. The top of the leg must be
sealed to prevent infestation with insects.
• The pedestals of sinks must be mounted on the floor.
• If required, 1,2mm thick stainless steel shelves are fitted beneath the work surface at a
height of 250-300mm above the floor surface.
• Stainless steel tube shelves can also be fitted according to requirements, beneath the work
surface.
• Similar shelves can be fitted above the work surface for effective utilisation of the specific
work surface such as in a sandwich preparation area.
• Stainless steel drawers can be fitted beneath work surfaces according to requirements.
• At a work surface where vegetables are prepared, a 200x250x20mm nylon type cutting
board can be provided by recession of the work surface and must be easily removable.
• If necessary, a work surface can be made mobile by supplying it with heavy-duty wheels
with a stopping mechanism. It ensures a more flexible use of working area.
• The sinks can be a combination of 1,2 or 3 basins of different sizes and depths.
• When the work surface of a dishwash area is planned, it is especially furnished with a
dishwasher basket-inlet and a dishwasher basket-outlet and a work surface for dirty

39
crockery with a built-in scrape-opening. A sink for rinsing purposes can also be planned in
this unit.
• The splatter-back of work surface- and sink units is bent to form a 150-152mm upright
edge. The splatter-back should be 200mm from the wall.
• The standard design of work surfaces and sink units as manufactured by different
companies, are usually available in different sizes.
10.3.2 Shelves for storage areas

• Shelves must be adjustable and sturdy to ensure effective storage of different sized food
containers.
• Shelves must be spaced 400-500mm from each other to ensure easy handling and removal
of food items.
• The average stretch height of a person is 2 100mm and the upper level of such a shelf
should not be higher than 2 000mm.
• The upper shelves must be used for light-weight items.
• The bottom shelf must be at least 250-300mm from the floor surface to ensure ventilation
and to facilitate cleaning.
• The other shelves must be adjustable to suit the size of specific items.
• Shelves and epoxy-coated mesh-wire are usually used to ensure vertical storage of
vegetables and fruit. The products must not be stapled high upon each other, must be
easily visible and easily reachable without being bruised.
• Lattice-type shelves are ideal. It ensures good circulation of air. It is also advantageous
when these shelves are mobile. The shelves with baskets should be designed with a slight
slope to the front, to facilitate removal.
• In cold rooms, use can be made of mobile as well as solid shelves and palettes. The mobile
shelves and palettes facilitates rotation of supplies and cleaning.
10.3.3 Vapour Hoods

• The internal edge of the vapour hood must extend from all open surfaces over a horizontal
distance of at least 230mm above cooking equipment.
• The edge of the hood must be at the most 2 130mm from the floor.
• The depth of the hood from the bottom to the top edge should be at least 610mm.
• An extraction fan must be fitted to the hood that will ensure that:
o The air movement, measured at the inlet of the hood, is at least 30 meter per
minute, or that;
o The ventilation speed in the area where the hood is fitted, is such that the air is
exchanged twenty times per hour, whichever is the least.
o Note: (a) is suitable for small vapour hoods in reasonably large food service
units and (b) is suitable for large vapour hoods in reasonably small food service
units.
• The filters of the vapour hood must be easily removable for regular cleaning purposes. If
the vapour hood is not provided with filters, a removable tray must be fitted in the hood to
catch up fat dripping from the outlet. This tray must be fitted approximately 45mm
underneath the outlet opening and must extend at least 50mm above the outlet.
• All the components of the filters must be fire resistant. The minimum distance from the
lowest point of the filters to the cooking surface to reduce the fire hazard must be:
o No open flame: 760mm
o Open flame e.g. gas stoves: 1 070mm

40
• The outlet of the hood must have such a diameter surface that it ensures an air speed in
the outlet of at least 460 meter per minute and at the most 670 meter per minute, and must
be built that it does not cause a disturbing noise.
• The outlet must flow away gasses and vapour on such a height that it does not cause air
pollution.
10.3.4 Finishes of equipment and utensils

General Principles:
• The finishing must be such that it complies with excellent hygienic standards.
• Stainless steel finishes are preferable to enamel which can peel or galvanised steel where
the zinc coating will react with the acids in food.
• The finishing must be durable and easy to clean.
10.3.5 Durability of Equipment and Utensils

• The life expectancy of a piece of equipment must be ascertained from the manufacturer or
other consumers.
• The in-service training of food service personnel and effective maintenance of equipment
and utensils contribute towards its durability.
10.3.6 Safety of Equipment and Utensils
• The equipment and utensils must be safe to use and also during its care.
Example:
o Ovens and steamers should automatically switch off as soon as doors are
opened.
o Oven temperature controls must be correct.
o Protectors must be available for blades on cutting- and chopping machines.
o Taps which regulate cold and hot water must be indicated as such.
o Guide lights must indicate when equipment is in operation.
• Written instructions for use and cleaning procedures must be supplied by the manufacturer
to the Works Department, who must demonstrate the operation and maintenance to food
service personnel.
• Equipment must be placed to ensure a logical flow of work.
10.3.7 Availability of Equipment, Parts and Utensils

• Equipment and parts or fittings which are manufactured locally, must first be taken into
consideration, provided it complies with all other requirements. Some equipment and
utensils can also be obtained through state contracts.
10.3.8 Equipment and Utensils with a Multi-Purpose

• When pieces of equipment and utensils are compared with each other, the one that can
perform more than one function will be more economical.
Example: An electrical potato chip cutter, which can only cut potatoes in comparison with a
food processor which can process all other foods in a variety of forms by only using different
fittings.
10.3.9 Source of Energy required for the Operation of Equipment

• The availability of the different energy sources such as electricity, steam and gas as well as
the connection and cost of the energy source, must be taken into consideration when
choosing equipment.

41
10.4 Budget for Equipment and Utensils
10.4.1 New food service unit

• When planning a new food service unit, a needs assessment is done for equipment and
utensils according to the proposed procedure as discussed in paragraph 10.1. The proposed
equipment and utensils are taken into consideration during the cost estimation of the total
planning or service.
10.4.2 Existing food service unit

• When additional equipment and utensils are needed in an existing food service unit, it is
usually to:
o Replace obsolete equipment;
o Comply with new services provided;
o Extend existing services;
o Comply with organisational changes; and
o Improve short-comings in the existing service
• The following procedure is followed:

o Additional equipment and utensils
o An application for New Equipment or capital works can be handed in yearly. The
application must clearly be motivated with regard to the necessity and purpose
of the specific service. The application must be accompanied by a cost
estimation and a description of the item. It must be determined if the item can
be installed, in other words whether there is sufficient floor space and if
electricity or steam is for example available.
o The new equipment applications, after submission to and approval by the
Medical Superintendent of the Hospital are sent to the purchasing clerk of the
Hospital by the end of July. The purchasing clerk must control the proposed
costs with the approved budget. The items are divided into two groups:
- Head Office purchases which include items above a specified amount and
Hospital purchases which include items below the specified amount.
- Suitable application forms 81/515646 must reach Head Office before 30
September. In both instances, provision must be made in the following
financial year’s New Equipment Budget, for the purchase of specific
equipment and utensils.
10.4.3 Replacement of Equipment

The replacement of some existing and the supply of some new equipment which is the
responsibility of the Chief Directorate: Works, are done as follows with reference to Hospital
Services Manual VI, paragraph 3.9, 5.9.3 and 6.4.2.
• Condemnation of equipment for which a replacement authorisation must first be obtained

from the Chief Directorate: Works, according to the Hospital Services Manual Part VI,
paragraph 6 and 6.4.2 and for which reparation is usually undertaken by the Works
Department, must be accompanied by a 81/505050 report. The report must indicate that
the equipment is irreparable or that it is uneconomical to repair. A separate requisition
81/505555 must be written and submitted together with the 80/505050 to the
Condemnation Board for inspection of the specific equipment. If the application is approved
the condemnation report 81/504949 must be submitted to the Chief Directorate: Works for
commentary. The officer responsible for the purchasing of equipment must apply the
stipulations of the Hospital Services Manual Part VI, paragraph 3.9 and 5.12.2 to expedite
the purchases.

42
10.4.4 Reparation of Existing Equipment

• The repair of equipment which is not normally done by the Chief Directorate: Works, is
handled as follows: A technical report is given by an officer of the Chief Directorate: Works
and his recommendations are handed in to Head Office on form 81/505050 and afterwards
the same procedure as mentioned in paragraph 10.3.3.1 is followed. Consideration can also
be given to the commercialisation of installation and reparation services.
10.5 Classification of and Quantities for equipment and Utensils for Specific sized
Food Service Units and Dining halls
• Estimated quantities are indicated. Quantities must however be adapted to individual

circumstances.
Key:
* Item T: Refer to Equipment Manual or contracts as applicable.
K: Refer to specific contract.
HA and HD: Refer to Contracts.
** Number: Refer to symbol and number in paragraph 9.1 of Planning Manual

Refer to paragraph 9.2 of the Planning Manual for the provision of Fire
Extinguishers, warn- and cold water and switch socket outlet.
*** Shelf Mobile (for food) for non-cooled, cold and freezer rooms. The size can be determined
according to individual needs and compiled from the following units:
LENGTH DEPTH HEIGHT NUMBER BASKETS

390 565 1440mm 7 OK
780 565 1440mm 14 OK
1270 565 2160mm 21 OK
390 565 2160mm 11 OK
780 565 2160mm 22 OK
1270 565 2160mm 33 OK
**** Baskets
WIDTH LENGTH HEIGHT
Type 1: 400 530 160mm
Type 2: 400 530mm 85mm

43
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
B50 B100 B200 B300 B500 B600 B800 B1200
Number of Meals/Day 250L150 500L300 900L500 1500L900 2400L1400 3300L2000 4600L2800 7000L3800
B=Breakfast L=Lunch S=Supper S50 S100 S200 S300 S500 S700 S1000 S2000
10.4.1 Area A (Paragraph 9.2
Planning Manual)
Delivery and Reception Area
10.4.1.1 Platform, mobile, ±
1 1 1 2 2 3 3 3
1000x600x300mm
10.4.1.2 Shelf, wire or stainless steel,
1 1 2 2 3 3 3 3
mobile, 1067 x 508mm,4-tier
10.4.1.3 ***Shelf, Mobile, for food 1 1 1 1 1 2 2 2
10.4.1.4 ****Baskets 7 11 14 21 33 42 66 66
Scale, platform, capacity:
10.4.1.5 1 1
100kg
250kg 1 1 1 1 1
325kg 1
Trolley, Multi-purpose, for
10.4.1.6 1 2 2 2 2 2 2 2
baskets
Hosepipe with spout and
10.4.1.7 Quantity and length determined by floor surface and position of tap
nozzle
Container with hosepipe and
spout wall mounted
10.4.1.8 Work surface, stainless steel,
1 1 1 1 1 1 1 2
2m long
Wash Basin, Hand-, stainless
10.4.1.9 1 1 1 1 1 1 1 1
steel
10.4.1.10 Warm air hand dryer 1 1 1 1 1 1 1 1
10.4.1.11 Soap Dispenser 1 1 1 1 1 1 1 1
10.4.1.12 Fire Extinguisher 1 1 1 1 1 1 1 1
10.4.1.13 Refuse bin galvanised/plastic 1 1 1 2 2 2 2 2
10.4.1.14 Dolly for refuse bin 1 1 1 2 2 2 2 2

44
Office Equipment (Area K)
Area B (Paragraph 9.2
10.4.2
Planning Manual)
Pre-preparation areas
B1 Decrating of vegetables
and fruit
B2 Vegetable pre-preparation
10.4.2.1 Refuse bin, galvanised/Plastic 2 2 2 3 3 4 4 5
Wash Basin, Hand-, Stainless
10.4.2.3 1 1 1 1 1 1 1 1
Steel
10.4.2.5 Soap Dispenser 1 1 1 1 1 1 1 1
10.4.2.6 Vegetable Peeler According to need. Not necessary with pre-prepared vegetables
Capacity:
1 1
4kg/3minutes
8kg/3 minutes 1 1
15kg/minutes 1 1 1 1
10.4.2.7 Vegetable washer and-Dryer According to need. Not necessary with pre-prepared vegetables
Vegetable dryer 4kg/3 minutes 1 1 1 1 1
4kg/3min 4kg/3min 1 1 1
Vegetable washer-dryer 1 1 1 1 1 1
400-900kg/hour
35kg/3min 35kg/3min 35kg/3min 35kg/3min 35kg/3min 35kg/3min
203minutes/time
10.4.2.8 ***Shelf, Mobile, for food Par10.18 2 2 2 3 3 3 4
10.4.2.9 ****Baskets 2x7 2x14 2x21 3x21 3x21 3x21 4x21
Sink, Double, Double Drying
10.4.2.10 1 1 1 1 1 1 1 1
Leaf,
500x500x400mm(sink)
10.4.2.11 Trough, Mobile, 60ℓ 1 1 2 2 3 3 4 4
Work Surface, Stainless Steel
10.4.2.12 1 1 1 1 1 1 1 1
with opening for refuse bin
10.4.2.13 Work Surface, Mobile 1 1 1 1

45
10.4.2.14 Peeler, Groove, Vegetable-,
150mm Long, Blade 65mm
2 2 4 4 4 6 8 8
Long
10.4.2.15 Knife, Vegetable-, or Peeling, 1 2 2 3 3 4 4 6
Bakelite or Nylon Handle,
Stainless
Steel Blade
Chopping Board, Nylon,
10.4.2.16 1 2 2 3 3 4 4 6
450x600x20mm
Area C (Paragraph 9.2
10.4.3
Planning Manual)
Storage Areas-C1 Groceries
10.4.3.1 Container, Mobile 121/136ℓ 6 6 8-9 8-10 8-10 8-10 10 10
Platform, Mobile,
10.4.3.2 1 1 1 1 1 2 3-4 3-4
±1000x600x300mm
10.4.3.3 Shelf, Adjustable, Epoxy
Coated Steel. (Total shelf
30m 50m 50m 50m 65m 65m 80m 100m
length divided into different
adjustable levels)
(Paragraph 10.2.2.2 Planning
Manual)
C2 Weighting Room and Storage area for Daily Provisions
10.4.3.4 Scale, Counter, Weights-5q,
Electronic,
Capacity: 20kg 1 1 1 1 1 1 1 1
10.4.3.5 Chair, Bar- 1 1 1 1 2 2 2 2
Trolley, Multi-purpose, for
10.4.3.6 1 2 2 2 3 3 3 3
Baskets
Sink, Double, Single Drying
10.4.3.7 1 1 1 1 1 1 1 1
Leaf
500 x 500 x 300mm (sink)
10.4.3.8 Work Surface, Stainless Steel,
2m 2m 2m 2m 2m 2m 2m 2m
with Drawers
10.4.3.9 2m 2m 2m 2m 2m 2m 2m 2m
with Shelves

46
10.4.3.10 Refuse bin, Galvanised/plastic 1 1 1 1 1 2 2 2
10.4.3.12 Cups, measuring-, plastic, set
1 1 2 2 2 3 4 4
of 25ml, 50ml, 100ml, 500ml
10.4.3.13 Jug, measuring-, plastic,
1 1 1 1 2 2 3 3
500ml
Spoons, measuring-, plastic,
10.4.3.14 1 1 2 2 2 3 4 4
set of 1ml, 2ml, 5ml, 12,5ml
10.4.3.15 Refrigerator, Gastronorm,
Reach-in type, Capacity: 600ℓ, According to individual need
1270ℓ, 2035ℓ
Wash Basin, Hand, Stainless
10.4.3.16 1 1 1 1 1 1 1 1
Steel
10.4.3.17 Soap Dispenser 1 1 1 1 1 1 1 1
10.4.3.18 Warm Air Hand Dryer 1 1 1 1 1 1 1 1
C3 BREAD STROAGE AREA
10.4.3.19 Shelf, Mobile, 1067x508mm, Bread Cupboard
4-tier, epoxy coated steel (Steel) 1 2 3 4 6 8 12
C4 General Cold Room
10.4.3.20 Platform, Mobile,
Par 10.1.8 2 2 3 3 4 4 5
678x440x150mm
10.4.3.21 ****Baskets 8 10 15 15 20 20 25
Shelf, Stainless Steel, 3-tier,
10.4.3.22 2 4 5 6 7 8 8
Solid
10.4.3.23 Food Container, Plastic 10 20 25 30 35 40 40
580 x 400 x 150
C5 Eggs, Milk and Dairy Product Cold Room
Platform, Mobile,
10.4.3.24 1 Par 10.1.8 1 2 3 4 4 5 5
678x440x155mm
Shelf, Stainless Steel, 3-tier
10.4.3.25 1 1 1 1 1 1 1
solid
C6 Meat Cold Room
Shelf, Stainless Steel, 3-tier,
10.4.3.26 1 1 1 1 1 1 1
solid
10.4.3.27 Food Container, Plastic 5 10 15 20 20 30 40
580 x 400 x 150mm

47
10.4.3.28 Trough, Stainless Steel, Mobile 1 1 1
C7 Vegetable and Fruit Cold
Room
10.4.3.29 ***Shelf, Mobile, for food Par 10.1.8 4 4 4 6 6 7 8
10.4.3.30 ****Baskets 4x7 4 x 14 4 x 21 6 x 21 6 x 21 7 x 21 8 x 21
C8 Freezer Room for Fish, Chicken, Vegetables and Ice Cream
Shelf, Stainless Steel, 5-tier
10.4.3.31
Solid
Freezer, Gastronorm, Reach-in
10.4.3.32
Type
Capacity : 600ℓ 1
1270ℓ 1
2035ℓ
C9 Fresh Vegetable and Fruit Non-cooled Storage Area
Platform, Mobile,
10.4.3.33 1 1 1 1 2 2 3 4
678x440x150mm
10.4.3.34 ***Shelf, Mobile, for food 1 1 3 3 5 5 6 7
10.4.3.35 ****Baskets 1x7 1x7 3x7 3x7 5x7 6x7 6x7 7x7
C10A Cleaning Agent Storage Area
10.4.3.36 Dolly for cleaning agent bins 1 1 1 1 2 2 2 2
Shelf, Adjustable, Epoxy
10.4.3.37 Coated Steel (Paragraph 1 1 1 1 1 1 1 1
10.2.2.2, Planning Manual)
Platform, Mobile (must push in
10.4.3.38 beneath shelf to store 25ℓ 11 1 1 1 2 2 3 4
Bins)
600 x 400 x 145mm
C10B Cleaning Equipment Storage Area
Hook, above drainage furrow,
10.4.3.39 where mops, brooms and 8 8 12 14 16 16 22 22
squeegees hang
10.4.3.40 Broom soft 2 2 2 3 3 3 3 4
10.4.3.41 Broom, scrubbing 2 2 2 3 3 3 4 4
10.4.3.42 Mop 2 2 3 3 4 4 5 5

48
10.4.3.43 Bucket, Stainless Steel,
without Lid, 1400ml, without
2 2 2 2 3 3 4 4
standing hoop or mop unit,
mobile
10.4.3.44 Squeegee 2 2 3 3 4 4 5 5
10.4.3.45 *****Polisher 1 1 1 1 1 1 1 1
10.4.3.46 *****Scrubbing Machine 1 1 1 1 1 1 1 2
10.4.3.47 Rinsing Bowl 1 1 1 1 1 1 1 1
*****Sometimes belong under the cleaning division of the institution
Scrubbing machine must have a facility to suck up water
C11 Refuse Storage Area
10.4.3.48 Hook above drainage furrow 1 2 2 3 4 4 6 6
10.4.3.48 Hosepipe with spout 1 1 1 1 1 1 1 1
Container for hosepipe and
10.4.3.50 1 1 1 1 1 1 1 1
nozzle (wall-mounted)
10.4.3.51 Refuse Bin, Galvanised/plastic 2 3 4 6 8 8 12 16
C12. Crockery-, cutlery- and Linen Storage Area
(Additional New Stock to Provide to Divisions as well as Dininghalls)
Note: Only additional quantities are indicated. Quantities in use are calculated separately
Shelf, Adjustable, Epoxy
10.4.3.53 1 1 1 1 1 1 1 1
Coated
Steel, 5-tier (Paragraph
10.2.2.2 Planning Manual)
CROCKERY:
10.4.3.54 Plate, Dinner-, White, 250mm 20 30 50 80 100 100 150 200
Diameter
10.4.3.55 Plate, Breakfast White, 220mm 10 10 20 20 30 30 50 60
Diameter

49
10.4.3.56 Plate, Soup-, White 225mm 10 10 20 20 30 30 50 60
Diameter
10.4.3.57 Plate, small-, or bread-, White, 20 30 50 80 100 100 150 200
180mm Diameter
10.4.3.58 Bowl, Soup-, White 350ml 10 10 20 20 30 30 50 60
10.4.3.59 Cup, Tea-, White, 150-180ml 50 80 100 100 150 150 180 200
10.4.3.60 Saucer, Tea-, White 50 80 100 100 150 150 180 200
10.4.3.61 Bowl, Dessert-, White 160mm 20 30 50 80 100 100 150 200
Diameter, 25mm Deep
Plate, Cake-, Glass, Flat, 250-
10.4.3.62 2 3 3 3 3 3 3 4 4
300mm Diameter
10.4.3.63 Jug, Glass, 1800ml Individual adaptation according to need and serving system
2 3 3 3 3 3 4 4
10.4.3.64 Bowl, Fruit-, or Salad-, Glass,
230mm diameter, 80mm Deep Individual adaptation according to need and serving system
10.4.3.65 Glass, Drinking-, Fluted, 250ml 20 30 50 80 100 100 150 200
Knife, Bread-, Table, Stainless
10.4.3.66 10 20 40 70 90 90 150 200
Steel
10.4.3.67 Knife, Table, Stainless Steel 10 20 40 70 90 90 150 200
10.4.3.68 Fork, Dessert, Stainless Steel 10 20 40 70 90 90 150 200
10.4.3.69 Fork, Table-, Stainless Steel 10 20 40 70 90 90 150 200
Spoon, Dishing-up, Stainless
10.4.3.70 6 per serving point i.e. divisions and cafeteria serving points. Are adapted individually
steel 350mm Long
Spoon, Dessert-, Stainless
10.4.3.71 10 20 40 70 90 90 150 200
Steel, 175mm Long
Spoon, Soup-, Stainless Steel,
10.4.3.72 10 20 40 70 90 90 150 200
162mm Long
Spoon, Table-, Stainless Steel,
10.4.3.73 Required at entertainment 6 6 6 6 8 8 10 10
Area
10.4.3.74 Spoon, Tea-, Stainless Steel, 20 30 50 80 100 100 150 200
133mm Long 1 per/client i.e. 11 Bed. Individual adaptation for number of patients

50
10.4.3.75 Tray, Plastic, 540x310x10mm 5 5 5 5 10 10 10 10
1 Per 3 members of Personnel
10.4.3.76 Tray, Stainless Steel, for Tea,
5 5 5 5 10 10 10 10
405x305x25mm
10.4.3.76 Tray, Stainless Steel, for Tea, Individual adaptation-according to tea service system
405 x 305 x 25mm 2 2 2 2 2 3 3 4
10.4.3.77 Pot, Tea-, Stainless Steel
Capacity: 500ml 2 2 1 1 1 1 1 2
900ml 1 1 1 2 2 2 3 3
2500ml 1 1 2 2 3 3 3 3
Jug, Stainless Steel, with
10.4.3.78
Groove
Spout and lid for warm water,
Capacity:
2 2 1 1 1 1 1 2
450ml
1000ml 1 1 1 2 2 2 3 3
1700ml 1 1 2 2 3 3 3 3
Jug, Stainless Steel, with
10.4.3.79
Groove
Spout, no lid for milk,
Capacity: 160ml 2 2 2 2 3 3 3 4
3000ml 2 2 2 3 3 3 4 4
10.4.3.80 Tong, Food, Stainless Steel, 1 2 2 2 3 3 3 4
510mm Long
Sugar Bowl, with hinged Lid,
10.4.3.81
105mm
Deep, 65mm Diameter

51
LINEN: All clean linen in use are also stored here
10.4.3.82 Table Cloths Determined according to serving and number of tables
10.4.3.83 Tray Cloths Determined according to number of trays and usage
10.4.3.84 Dish Cloths Determined according to usage
DISPOSABLE ITEMS
10.4.3.85 Polystyrene Cups, carton 1x250 1x250 2x250 3x250 5x250 7x250 10x250 19x250
260x175x770mm per 250 cups Individual adaptation according to number of therapeutic diets/week
10.4.3.86 Polystyrene Glasses, 200ml 100 280 420 600 1200 1800 2400 4200
Individual adaptation according to number of therapeutic diets/week
10.4.3.87 Clingwrap rolls, 1 = 1 1 3 5 6 8 12 16
380 x 100 x 100mm
10.4.3.88 Paper Serviettes, 1 carton: 2 4 6 10 16 24 34 55
380 x 380 x 170mm per 1000 cartons cartons cartons cartons Cartons Cartons Cartons Cartons
serviettes
UTENSILS
10.4.3.89 Brooms, soft 1 1 1 1 2 2 2 2
10.4.3.90 Brooms, scrubbing 1 1 1 1 2 2 2 2
10.4.3.91 Mops 1 1 1 1 2 2 2 2
10.4.3.92 Squeegees 1 1 1 1 2 2 2 2

52
10.4.4 AREA D (PARAGRAPH 9.2 PLANNING MANUAL)
PREPARATION AREAS
D1 VEGETABLE- AND FRUIT PREPARATION
10.4.4.1 Refuse bin, galvanised/plastic 1 1 1 1 2 2 2 2
10.4.4.3 Sink, single, single drying leaf 1 1 1 1 1 1 1 1
500 x 500 x 230mm (sink)
10.4.4.4 Chopping Board, Nylon-, 1 1 2 2 3 4 4 4
10.4.4.5 Shelf, Nylon Chopping Boards 1 1 1 1
10.4.4.6 Knife, vegetable-, or peeling, 1 1 2 2 3 4 4 4
Bakelite or Nylon handle,
stainless
Steel blade, 115mm long
10.4.4.7 Knife, cooks- Bakelite or Nylon 1 1 2 2 3 4 4 4
Handle, stainless steel blade,
203mm Long
10.4.4.8 Food container, plastic, 4 4 8 8 8 12 12 16
580 x 400 x 150mm
10.4.4.9 Trolley, Multi-purpose 1 1 2 2 2 3 3 4
10.4.4.10 Scale, counter, weighs-5g
Electronic capacity: 5kg 1 1 1
20kg 1 1 1 1 1
10.4.4.11 Food processor, Household, 1ℓ 1
container with attachments
10.4.4.12 Food Processor, Industrial 100-300kg/hour 600-800kg/hour
Stainless steel, 5ℓ container
with
attachments
Shelf with hooks, food
10.4.4.13 1 1 1 1 1 1 1 1
processor
attachments, wall-mounted

53
10.4.4.14 Work surface, stainless steel 1 1 1 1 1
Work surface, stainless steel
10.4.4.15 1 1 1 1 1 1 1 1
with
Drawers
10.4.4.16 Scoop, groceries, aluminium, 1 1 2 2 2 3 3 3
350mm Long
D2 FISH AND POULTRY PREPARATION
10.4.4.17 Refuse bin, galvanised/plastic 1 1 2 2 2 2 2 2
10.4.4.19 Chopping Board, Nylon, 1 2 2 2 3 3 3 3
450 x 600 x 20mm
10.4.4.21 Wash Basin, Hand-, Stainless 1 1 1 1 1 1 1 1
Steel
10.4.4.23 Soap Dispenser 1 1 1 1 1 1 1 1
10.4.4.24 Disinfectant Dispenser 1 1 1 1 1 1 1 1
10.4.4.26 Food Container, Plastic 2 2 4 4 8 8 12 16
580 x 400 x 150mm
10.4.4.27 Sink, single, single drying Leaf, 1 1 1 1 1 1 1 1
500 x 500 x 230mm (sink)
10.4.4.28 Work surface, stainless steel 1 1 1 1 1 1
10.4.4.29 1 1 1 1 1 1 1 1
with
Drawers
10.4.4.30 Knife, cooks-, Bakelite or Nylon 1 2 2 2 3 3 3 3
Handle, Stainless Steel Blade,
203mm Long

54
D3 MEAT PREPARATION
10.4.4.31 Soap Dispenser 1 1 1 1 1 1 1 1
Wad Basin, Hand-, Stainless
10.4.4.32 1 1 1 1 1 1 1 1
Steel
450 x 600 x 20mm
10.4.4.36 Scale, Counter, Weighs 5g
Electronic, Capacity 5kg 1 1 1
20kg 1 1 1 1 1
10.4.4.37 Meat cutting machine 1 1 1 1 1 1* 2* 2*
Automatic Automatic Automatic
10.4.4.38 Sink, single, single drying Leaf 1 1 1 1 1 1 1 1
500 x 400 x 230mm (sink)
10.4.4.39 Work surface, stainless steel 1 1 1 1 1 1
Work surface, Stainless Steel,
110.4.4.40 1 1 1 1 1 1 1 1
with
Drawers
Mixer, Household, with
10.4.4.41 1
attachments
Mixer, Industrial with
10.4.4.42
attachments
Mixer Bowl Capacity: 20ℓ 1 1
40ℓ 1 1 1 1 1 1
Shelf with hooks, mixer
10.4.4.43 1 1 1 1 1 1 1 1
attachments,
Wall-mounted
Knife, Cooks-, Bakelite or
10.4.4.44 1 2 2 2 3 3 3 3
Nylon
Handle, stainless steel blade,
230mm long

55
10.4.4.46 Food container, Plastic, 2 2 4 4 8 8 12 16
500 x 400 x 150mm
D4 GENERAL PREPARATION
10.4.4.47 Tin opener, Industrial,
Less if meat is cut in advance for A10 Tins, Electric
10.4.4.48 1 1 1 1 1 1 1 1
attachments
10.4.4.49 Mixer Bowl, Capacity, 12ℓ 1
20ℓ 1
40ℓ 1 1 1 1 1 1 1
60ℓ 1 1 1 1 1 1 1
10.4.4.50 Shelf with hooks, mixer 1 1 1 1 1 1 1 1
attachments
450 x 600 x 20mm
10.4.4.52 Scale, counter, weighs 5g
Electronic Capacity: 5kg 1 1 1 1 1 1 1 1
10.4.4.54 Liquidiser, Capacity: 5ℓ 1 1 1 1 1 1 1 1
10.4.4.55 Food Container, plastic, 2 4 8 8 8 12 12 16
500 x 400 x 150mm
10.4.4.56 Sink, single, single drying Leaf
500 x 500 x 230mm (sink) 1 1 1 1 1
10.4.4.57 Work surface, stainless steel 1 1 1 1 1 1 1 1
10.4.4.58 1 1 1 1 1 1 1 1
with
Drawers

56
10.4.4.59 Scraper, Dough-, Plastic, one 1 1 1 2 2 4 4 4
Piece, 200mm long, Blade
50 x 80mm
10.4.4.60 Dough Roller, Heavy Duty 1 1 1 2 2 2 3 3
550mm long, 95mm Diameter
10.4.4.61 Refuse Bin, Galvanised/Plastic 2 2 2 2 2 2 2 2
10.4.4.62 Dolly for refuse Bin 1 1 1 1 1 1 1 1
D5 BREAD- AND SANDWICH PREPARATION AND TRAY TEA SERVICE
10.4.4.64 Dolly for refuse Bin 1 1 1 1 1 1 1 1
450 x 600 x 20mm
10.4.4.67 Knife, Bread-, Table, Stainless 1 1 2 2 3 3 4 4
Steel
10.4.4.68 Spatula, Stainless Steel 2 2 3 3 3 4 4 4
10.4.4.69 Scoop, Stainless Steel for
Portioning, size 30-30ml Individual adaptation according to need
Measuring spoons, plastic, set
10.4.4.70
for
Portioning, 12,5ml, 5ml, 2ml,
Individual adaptation according to need
1ml
10.4.4.71 Shelf, Tray, Mobile
Capacity: 18/Shelf Individual adaptation according to need
36/Shelf
10.4.4.72 Toaster, Sandwich,
Capacity: 8 slices/minute 1 1 1 1 1 1 1 1
10.4.4.73 Bread Cutting Machine,
500 Breads/hour 1 1 1 1 1 1 1 1

57
10.4.4.74 Trolley, Tea, 3-Tier 1 1 1 1 1 1 1 1
10.4.4.75 Trolley, multi-Purpose 1 1 1 2 2 2 3 3
10.4.4.76 Clingwrap Sealer 1 1 1 1 1 1 1 1
10.4.4.77 Sink, single, single drying leaf, 1 1 1 1 1 1 1 1
500 x 500 x 230mm (sink)
10.4.4.78 Food Container, plastic, 2 4 4 8 8 8 12 12
500 x 400 x 150mm
10.4.4.79 1 1 1 1 1 1 1 1
with
Drawers
10.4.4.80 1 1 1 1 1 1 1 1
with
Shelf above
D6 THERAPEUTIC DIET PREPARATION
10.4.4.81 Liquidiser, Capacity: 1ℓ 1
Industrial, Capacity: 5ℓ 1 1 1 1 1 1 1
10.4.4.82 Clingwrap Sealer 1 1 1 1 1 1 1 1
10.4.4.83 1 1 1 1 1 1 1 1
attachments
10.4.4.84 Mixer Bowl, Capacity: 10-12ℓ 1 1 1
20ℓ 1 1 1 1 1
10.4.4.85 Shelf with Hooks, mixer 1 1 1 1 1 1 1 1
Attachments, wall-mounted
10.4.4.86 Scale, Counter, Weighs – 1g, 1 1 1 1 1 1 1 1
Electronic, Capacity: 5kg
Wash-Basin, Hand-, Stainless
10.4.4.87 1 1 1 1 1 1 1 1
Steel
10.4.4.88 Soap Dispenser 1 1 1 1 1 1 1 1
10.4.4.89 Disinfectant Dispenser 1 1 1 1 1 1 1 1

58
10.4.4.91 Sink, Single, Single Drying Leaf 1 1 1 1 1 1 1 1
500 x 500 x 230mm (sink)
10.4.4.92 Platform, Lowerator, Mobile,
555 x 812mm 1 1 1 1 1
1023 x 536mm
10.4.4.93 Baskets, 530 x 650 x 115mm 3 3 6 6 6 9 12 16
10.4.4.94 Urn, Wall-mounted, without
Vapour Hood, Capacity 15ℓ 1 1 1 1 1 1 1 1
10.4.4.95 Trolley, Tea-, 3-Tier 2 2 2 2 2 2 2 2
10.4.4.97 Dolly for Refuse Bin 1 1 1 1 1 1 1 1
10.4.4.98 1 1 1 1 1 1 1 1
with
Scoop, Stainless Steel for
10.4.4.99 Determine quantity required according to therapeutic diets
portioning,
Size 12 (100ml/90g)
Size 16 ( 62ml/60g)
Size 24 ( 40ml/35g)
Measuring Spoons, plastic. Set
10.4.4.100 Determine quantity required according to number of therapeutic diets
of
12,5ml, 5ml, 2ml, 1ml
10.4.4.101 Spoon, Cooks-, Stainless Steel, Determine quantity required according to number of therapeutic diets
350mm Long
10.4.4.102 Bowl, mixing-, stainless steel Adjust to menu and individual needs
255 x 95 102mm
305 x 102 x 122mm
405 x 190 x 162mm
10.4.4.103 Writing Board, 2x2m, Mobile 1 1 1 1 1 1 1 1
450 x 600 x 20mm

59
10.4.4.105 Shelf, Nylon Chopping Boards
D7 TUBE FEED PREPARATION AREA
10.4.4.106 1 1 1 1
Steel
10.4.4.107 Soap Dispenser 1 1 1 1
10.4.4.108 Warm Air Hand Dryer 1 1 1 1
10.4.4.109 Disinfectant Dispenser 1 1 1 1
10.4.4.110 Liquidiser, Industrial, 1 1 1 1
Capacity: 5ℓ
10.4.4.111 Urn, Capacity: 15ℓ 1 1 1 1
Without vapour hood
Sink, Double, Double Drying
10.4.4.112 1 1 1 1
Leaf
500 x 500 x 400mm (sink)
10.4.4.113 Chair, bar- 1 1 1 1
10.4.4.114 Scale, Counter, Weighs – 1g, 1 1 1 1
Electronic Capacity: 5kg
10.4.4.115 2 2-3 4 4-6
with
Lockable Cupboards
10.4.4.116 Trolley, Tea-, 3-Tier 1 1 1 1
10.4.4.117 Notice Board, 1 x 1m 1 1 1 1
10.4.4.118 Refuse Bin, Galvanised/Plastic 2 2 2 2
10.4.4.119 Dolly for Refuse Bin 1 1 1 1
Refrigerator, Gastronorm,
10.4.4.120 1 1 1 1
Reach-in
Type, Capacity: 600l

60
10.4.5 AREA e (PARAGRPAH 9.2 PLANNING MANUAL)
COOKING AREA
10.4.5.1 Tilting Frying Pan
Capacity: 30ℓ 1 2 1 1 2
60ℓ 2 2 3 4 4 4
10.4.5.2 Cooking Pot, Steam
Capacity: Tilting 23ℓ on stand 3 3 3 3 6 6 6 6
Tilting, 60ℓ 2 2 2 2 2 2 2 2
Tilting, 120ℓ 1 2 3 4 4 5 6
Tilting, 150ℓ
(porridge maker/with stirring
1 1 1 2
arm
Oven, convection-, steam and
10.4.5.3
bake
Capacity: 10g pans 1 1 2
20g pans 1 2 2 3 3
Trolley, oven-, convection-,
10.4.5.4 1 1 2 2 4 6 8 8
steam- and Bake
10.4.5.5 Pan, Perforated-, 10 10 20 40 40 40 60 80
530 x 325 x 55mm Deep
Pan Solid-, 530 x 325 x 40mm
10.4.5.6 20 20 40 60 120 140 200 260
Deep
Stove, Industrial, 1130 x 825 x
10.4.5.7 1 1 1 1 1 1 1 1
876mm
10.4.5.8 Urn Individual adaptation according to need
Capacity: 15ℓ 1 1
25ℓ 1 1 2 2 2 2
10.4.5.9 Vapour Hood 1 1 1 1 1 1 1 1
10.4.5.10 Work Surface, Stainless Steel, 1 1 1 1 2 2 4 4
Mobile, 1000 x 1000mm
10.4.5.11 Oil Filter, Capacity ± 20ℓ 1 1 1 1 1 1 1
10.4.5.12 Scale, Counter, Weighs – 10g 1 1 1 1 1 1 2 2
Electronic, Capacity 10kg

61
10.4.5.13 Trolley, Tea-, 3-Tier 1 Trolley per cook, one item per trolley (10.4.5.14 to 10.4.5.26)
10.4.5.14 Ladle, Skimming-,
10.4.5.15 Fork, Cooks-
10.4.5.16 Measuring Jug, Stainless Steel
2000ml
10.4.5.17 Egg Lifter
10.4.5.18 Dough Scraper
10.4.5.19 Pastry Brush
10.4.5.20 Mixing Bowl, Capacity: 2000ml
5000ml
10.4.5.21 Knife, Cooks-, Stainless Steel
10.4.5.22 Spatula, Stainless Steel
10.4.5.23 Spoon, Cooks-, Stainless Steel
10.4.5.24 Beater, Wire, Stainless Steel,
455mm Long
Ladle, stirring-, nylon ±
10.4.5.25
1200mm long
10.4.5.26 Ladle, Stirring-, Stainless steel
± 400mm Long
10.4.6 AREA 7 (PARAGRAPH 9.2 PLANNING MANUAL)
DISHING-UP AND GARNISHING AREA
10.4.6.1 Serving container and Lid Adapt to Food Service System
G1:1 530 x 325 x 200/100mm
G1:2 325 x 265 x 200/100mm
G1:3 325 x 175 x 200/100mm
G1:4 265 x 162 x 200/100mm
G1:6 175 x 162 x 200/100mm
10.4.6.2 Bains-Marie, Mobile Individual adaptation. At conveyor areas as well as serving variation during functions

62
Shelf, Lowerator, Mobile,
10.4.6.3
Crockery,
Heated Capacity: 60 plates 1
2 x 60 plates 1 2 2 2 5 7 10
10.4.6.4 Shelf, Lowerater, Mobile 1 1 1 1 1 1 2 2
Trays, Capacity: 100 trays
Trolleys, Food,
10.4.6.5 Dishing-up, number of divisions and number of beds per division
Electrical/insulated
10.4.6.6 Work Surface, Stainless Steel, 1 1 1 1 1 2 2 2
Mobile, 1000 x 1000mm
10.4.6.7 Spoon, Cooks-, Stainless Steel, 12 12 12 12 12 12 12 12
350mm Long
10.4.6.8 Egg Lifter, Stainless Steel, 2 2 2 2 2 2 2 2
Perforated Blade, 150 x 100mm
10.4.6.9 Scoop, Groceries, Aluminium, 4 4 4 4 4 4 4 4
270mm Long
10.4.6.10 Conveyor Belt Length and number, individual adaptation according to speed of dishing-up
10.4.6.11 Tong, Food, Stainless Steel 2 2 2 2 2 2 2 2
510mm Long
10.4.6.12 Scoop, Stainless Steel for Determine quantity required according to needs of serving system
portioning
Size 12 (100ml/90g)
Size 16 (62ml/60g)
Size 25 (40ml/35g)
Size 30 (30ml/30g)
10.4.6.13 Lowerater, Mobile for Baskets 1 1 2 2 3 4
(Soup Bowls)
10.4.6.14 Portioning Frames 1 2 2 4 6 6 8 8

63
10.4.6.15 Baskets, 650 x 530 x 115mm 3 4 8 10 14 20
10.4.6.16 Shelf, Lowerator, Mobile, for
Plate Lids, Heated
Capacity: 1 x 60 Lids 1 1
2 x 60 Lids 1 2 2 2 5 7 10
10.4.6.17 Trolley, Multi-Purpose 1 1
10.4.6.18 Food Container, Plastic, 4 4
500 x 400 x 150mm
10.4.7 AREA 9 (PARAGRAPH 9.2 PLANNING MANUAL)
SERVING AREA (DINING
HALLS)
10.4.7.1 Bains-Marie Individual Adaptation according to good service system and counter lay-out
10.4.7.2 Dishing-up Container with Lid
G1:1 530 x 325 x 200/100mm
G1:2 325 x 265 x 200/100mm
G1:3 325 x 175 x 200/100mm
G1:4 265 x 162 x 200/100mm
G1:6 175 x 162 x 200/100mm
10.4.7.3 Bains-Marie Closed Beneath Individual adaptation according to counter lay-out
10.4.7.4 Milk Refrigeration, 20l Individual adaptation according to counter lay-out
Shelf, Lowerator, Crockery,
10.4.7.5
Mobile,
Heated, Capacity: 1 x 60 plates 1
2 x 60 plates 2 2 4 5 5 6 6
10.4.7.6 Shelf, Lowerator, Mobile, Trays,
Capacity: 100 Trays 1 2 2 2 2 2 2
10.4.7.7 Toaster, Bread, Rotating
Capacity: 22 slices/4 minutes 2 2 2

64
10.4.7.8 Tray Rail, Lattice Type, Stainless Length determined by serving counter
Steel
10.4.7.9 Counter, Serving, Heated 1 1 1 1 1 1 2 2
10.4.7.10 Counter, Serving, Cooled 1 1 1 1 1 1 2 2
10.4.7.11 Cutlery Container, 6 Divisions 1 1
10.4.7.12 Trolley, Cutlery, Dining hall 2 2 2 2 4 4
10.4.7.13 Urn, Stainless Steel, without
Vapour hood, Capacity: 10ℓ 1 1
15ℓ 1 1 1 2 2 2
10.4.7.4 Work Surface, Stainless Steel, 1 1 Length individually adapted
With shelves
10.4.7.15 Ice Machine (Flakes)
Capacity: 80 kg (24 hours) 1 1
180kg (24 hours) 1 1 1
200kg (24 hours) 1 1 1
10.4.8 AREA H (PARAGRAPH 9.2 PLANNING MANUAL)
DININGHALL
H1 General Dining hall *60 *100 *100 *200 *300 *480 *600 *600
More than 1
10.4.8.1 Chair, Dining hall 2 sessions 2 Sessions 2 sessions 2 Sessions 3 sessions Dining hall
required
10.4.8.2 Table, Dining hall 15 25 40 50 75 120 150 150
10.4.8.3 Trolley, Clearing- 1 1 1 1 2 2 2-3 2-3
10.4.8.4 Tray, Plastic, 540 x 410 x 10mm 1 Per Person Per Session
10.4.8.5 Shelf, Tray-, Mobile
Capacity: 18 2
24 2 4
36 4 6 6 7 11
* The number per session (maximum 3 sessions)

65
10.4.8.6 Flower Pot According to need of each dining hall and planned décor. If conveyor clearing system is planned, tray
Shelves are not required. Refer K, Item 10.4.11.7.
10.4.8.7 Curtains Determine according to need
This hall is planned according to need for the entertainment of small groups ± 6-10 or 8-100 persons
10.4.8.8 Chair, Dining hall Adapt individually according to number of tables
10.4.8.9 Table, Dining hall Choose tables that can be used individually or in combination
10.4.8.10 Trolley, Clearing- 1-2 per hall
10.4.8.11 Tray, Plastic, 530 x 310 x 10mm Individual adaptation according to need
10.4.8.12 Shelf, Tray-, Mobile 12, 18, 24, 36 Trays per shelf. Individual adaptation according to need
(Capacity 12, 18, 24, 36)
10.4.8.13 Refuse Bin, Galvanised/Plastic 2 for kitchen of entertainment hall
10.4.8.14 Dolly for Refuse Bin 1 for kitchen of entertainment hall
10.4.8.15 Partition, Mobile 2,4 or 6 per entertainment hall. Individual adaptation according to need
10.4.8.16 Flower Pot Individual adaptation according to need
10.4.8.17 Oven, Microwave, Household 1 For kitchen of entertainment hall
10.4.8.18 Sink, Double, Double Drying
500 x 500 x 400mm (sink) 1 For Kitchen of Entertainment Hall
10.4.8.19 1 For Kitchen of Entertainment Hall
Steel
10.4.8.20 Warm Air Hand Dryer 1 For Kitchen of Entertainment Hall
10.4.8.21 Soap Dispenser 1 For Kitchen of Entertainment Hall
Work Surface, Stainless Steel,
with
Drawers and Lockable cupboards
10.4.8.23 Work Surface, Stainless Steel 1 For Kitchen of Entertainment Hall
Counter, Dishing-up, Cooled,
10.4.8.24 1-2 For Kitchen of Entertainment Hall, Individual adaptation according to need
Mobile

66
Dish Washing Machine,
10.4.8.25 1 Per Kitchen of Entertainment Hall
Household
Or under counter, Loads from
Front,
Commercial, 1 shelf per 5
minutes
Shelves: Plates 18/shelf
Tray 7/Shelf
Multi-purpose Shelf 25/shelf
(Cups, Saucers, Small-, Bread
Plates, Cutlery)
10.4.8.26 Bains-Marie, Mobile 1-2 Per Kitchen of Entertainment Hall Individual adaptation according to need
10.4.8.27 Serving Container with Lid Individual adaptation according to need
G1:1 530 x 325 x 200/100mm
G1:2 325 x 265 x 200/100mm
G1:3 325 x 175 x 200/100mm
G1:4 265 x 162 x 200/100mm
G1:6 175 x 162 x 200/100mm
10.4.8.28 Shelf, Lowerator, Mobile for Individually adapted according to need.
Plates, Heated
Capacity: 1 x 60 plates
2 x 60 plates
10.4.8.29 Shelf, Lowerator, Mobile for Individually adapted according to need
Baskets, with plates, cups,
saucers
and Bowls, not heated
10.4.8.30 Baskets, 650 x 530 x 115mm
Buffet Units, Mobile with
10.4.8.31 Individually adapted according to need
Drawers
and Cupboards
Urn, Wall Mounted, without
vapour
Hood, Capacity: 15ℓ

67
10.4.8.33 Plate, Dinner-, 250mm Diameter Individually adapted between 12-108 according to need
Plate, Breakfast, 220mm
10.4.8.34 Individually adapted between 12-108 according to need
Diameter
10.4.8.35 Bowl Soup, 150mm Diameter, Individually adapted between 12-108 according to need
55m Deep
Plate, small- or Bread-, 180mm
diameter.
10.4.8.37 Cup, Tea-, 150-180ml Individually adapted between 12-108 according to need
10.4.8.38 Saucer, Tea- Individually adapted between 12-108 according to need
Bowl, Dessert-, 160mm
diameter,
25mm Deep
10.4.8.40 Spoon, Table-, Stainless Steel Individually adapted between 12-108 according to need
10.4.8.41 Spoon, Dessert-, Stainless Steel, Individually adapted between 12-108 according to need
175mm Long
10.4.8.42 Spoon, Soup-, Stainless Steel, Individually adapted between 12-108 according to need
162mm Long
10.4.8.43 Spoon, Tea-, Stainless Steel, Individually adapted between 12-108 according to need
133mm Long
10.4.8.44 Knife, Table-, Stainless Steel Individually adapted between 12-108 according to need
Knife, Bread-, Table, Stainless
Steel
10.4.8.46 Fork, Table-, Stainless Steel Individually adapted between 12-108 according to need
10.4.8.47 Fork, Dessert-, Stainless Steel Individually adapted between 12-108 according to need
10.4.8.48 Plate, Cake-, Glass, Flat, Individually adapted according to need
250-330mm Diameter
10.4.8.49 Jug, Glass, 1800ml Individually adapted according to need
10.4.8.50 Bowl, Fruit-, or Salad-, Glass, Individually adapted according to need
230mm Diameter, 80mm Deep
10.4.8.51 Glass, Drinking-, Fluted, 250ml Individually adapted according to need
10.4.8.52 Glass, Wine-, 160ml Individually adapted according to need
200ml Individually adapted according to need

68
10.4.8.53 Pot, Tea-, Stainless Steel900ml Individually adapted according to need
10.4.8.54 Jug, Stainless Steel, with Groove Individually adapted according to need
Spout and Lid
Individually adapted according to need
1000ml
10.4.8.55 Sugar Bowl with Hinged Lid Individually adapted according to need
105mm Deep, 65mm Diameter
10.4.8.56 Tong, Food-, Stainless Steel, Individually adapted according to need
570mm Long
10.4.8.57 Table Cloths Adapted to number of tables available and décor of entertainment hall
10.4.8.58 Tray Cloths Individually adapted according to need
10.4.8.59 Curtains Individually adapted according to need
The crockery and Cutlery for the Entertainment Hall must be chosen so that it is replaceable and replenishable as the need develops. It must be used only for this Hall.
10.4.9 AREA I (PARAGRAPH 9.2 PLANNING MANUAL)
I: Ward/Divisional Kitchen For Patients/Clients 1 Kitchen per Ward. Quantities will be determined according to the number of beds per ward
10.4.9.1 Eight determined according to need and size of kitchen
with
Lockable cupboards above and
Refrigerator beneath
Urn, wall mounted without
10.4.9.2
vapour
Hood, Capacity: 15ℓ
10.4.9.3 Oven, Microwave-, Household 1
10.4.9.4 Bread Toasted, Tip Up Type. 1
10-17 Slices/time 1
10.4.9.5 Milk Refrigerator 20ℓ
10.4.9.6 Dish Washing Machine, 1 Shelf/ 1
5 minutes, under counter, Loads
from front, Commercial

69
Wash Basin, hand-, Stainless
10.4.9.7 1
Steel
10.4.9.8 Soap Dispenser 1
10.4.9.9 Warm Air hand Dryer 1
10.4.9.10 Sink, Double, Double Drying Leaf 1 Length determined according to need
500 x 500 x 400mm (Sink)
10.4.9.11 Multipot ±13ℓ, Insulated 1
10.4.9.12 Trolley, Tea, 2_Tier 1
10.4.9.13 Trolley, Clearing- 1
10.4.9.14 Bottle, Water-, Glass, ± 900ml, Determine according to number of beds per ward 1/Bed
Glass 250ml
10.4.9.15 Jug, stainless Steel, with Groove
Spout with lid
2-3
1000ml
1800ml 1-2
10.4.9.16 Glass, Drinking-, Fluted, 250ml Determine number according to beds per ward
10.4.9.17 Cup, Tea-, 150-180ml Determine number according to beds per ward
10.4.9.18 Saucer, tea- Determine number according to beds per ward
10.4.9.19 Plate, bread- or small, Determine number according to beds per ward
180mm Diameter
10.4.9.20 Spoon, Tea-, Stainless Steel, Determine number according to beds per ward
133mm Long
10.4.9.21 Knife, Bread-, Stainless Steel Determine number according to beds per ward
10.4.9.22 Knife, Table-, Stainless Steel Determine number according to beds per ward
10.4.9.23 Fork, Table-, Stainless Steel Determine number according to beds per ward
10.4.9.24 Spoon, Soup-, Stainless Steel, Determine number according to beds per ward
162mm Long
10.4.9.25 Spoon, Dessert-, Stainless Steel, Determine number according to beds per ward
175mm Long

70
10.4.9.26 Refuse Bin, Galvanised/ Plastic 2 For each ward
10.4.9.27 Dolly for Refuse Bin 1 For each ward
Oven, Convection-, or Infrared-,
10.4.9.28 1 Per ward kitchen if needed according to type of food system (e.g. cook-freeze or cook-chill)
or
Microwave-, Industrial
10.4.10 AREA J: (PARAGRAPH 9.2 PLANNING MANUAL)
J. REFRESHMENT ROOM FOR PERSONNEL A Room as determined by lay-out and personnel density per area. Equipment is indicated per room.
10.4.10.1 Length determined according to need and size of room
with
Lockable cupboards
Work Surface, counter, stainless
10.4.10.2 Length determined according to need and size of room
steel
with refrigerator beneath
Urn, wall-mounted, without
10.4.10.3
vapour
hood, stainless steel
Capacity: 15ℓ 1
10.4.10.4 Oven, microwave-, industrial 1
10.4.10.5 Bread Toaster, Tip Up Type,
10-12 Slices/Time 1
Sandwich Toaster, 10-12 slices
10.4.10.6 1
per
Time
10.4.10.7 Milk Refrigerator 20ℓ 1
10.4.10.8 Dishwashing Machine, 1 Shelf/ Individual according to need
5 minutes, under counter, loads
from front, commercial
10.4.10.9 1
Steel
10.4.10.10 Warm Air Hand Dryer 1
10.4.10.11 Soap Dispenser 1

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10.4.10.12 Sink, Double, Double Drying Leaf 1
500 x 500 x 400mm (sink)
10.4.10.13 Chairs, Easy- According to need
10.4.10.14 Table, Coffee- 1-2
10.4.10.15 Cup, Tea, 150-180ml According to need
10.4.10.16 Saucer, Tea- According to need
10.4.10.17 Plate, small- or Bread-, According to need
180mm Diameter
10.4.10.18 Sugar Bowl, with Hinged Lid, According to need
105mm Deep, 65mm Diameter
10.4.10.19 Jug, Stainless Steel, with groove
Spout and lid
According to need
1000ml
1800ml According to need
10.4.10.20 Pot, Tea-, Stainless Steel 900ml According to need
2500ml According to need
10.4.10.21 Glass, Drinking-, Fluted, 250ml According to need
10.4.10.22 Spoon, Tea-, Stainless Steel According to need
133mm Long
10.4.10.23 Flower Pot According to need
10.4.10.24 Shelf, Lowerator, mobile, for 1
Baskets with cups, saucers,
Bread
Plates
10.4.10.25 Trolley, Clearing 1
10.4.10.26 Baskets, 650 x 530 x 115 According to need
10.4.10.27 Refuse Bin, Galvanised/plastic 2
10.4.10.28 Dolly for refuse bin 1
10.4.10.29 Vending Machine According to need

72
10.4.11 AREA K: WASH AREA (PARAGRAPH 9.2 PLANNING MANUAL)
K1 & K2: CROCKERY WASH AREA GENERAL DININGHALL AND DIVISIONS (WARDS)
10.4.11.3 1 1 1 1 1 1 1 1
with
Opening for Refuse Bin
10.4.11.4 1 1 1 1 1 1 1 1
with Shelves
10.4.11.5 Sink, Single, Single Drying Leaf, 1 1 1 1 1 1 1 1
500 x 500 x 230mm (sink)
10.4.11.6 Platform, Mobile, 1 1 1 1 1 1 1 1
1000 x 600 x 300mm
10.4.11.7 Conveyor Belt Individual adaptation according to lay-out of Dining hall
10.4.11.8 Dishwashing Machine, Industrial,
Capacity: 1-Shelf/5min, under 1
Counter, loads from front,
Commercial 16 Shelves/Hour 1 1 2
30-40 Shelves/Hour 1 2
130-150 Shelves/Hour 2
240 Shelves/Hour 2-3 2-3
Small Flight (semi automatic)
Flight (automatic conveyor belt)
10.4.11.9 Shelves Plate 18/shelf Individually determined according to need
Tray 7/Shelf
Multi-Purpose 25/Shelf
(Cups, Saucers, Small-,
Bread Plates, Cutlery) 2-3 2-3

73
10.4.11.10 Water Hose with Nozzle
May be more than one smaller type where more than one dishwashing area is planned at different dining halls, or for dining room of clients
K3: POTS AND PANS WASH AREA
10.4.11.13 Shelf, Pots-, Pans-, 1 1 1 1 2 2 3 3
1450 x 610 x 220mm, 4-Tier
10.4.11.14 Sink, Three-Bowl, Double Drying 1 1 1 1 1 1 2 2
Leaf
10.4.11.15 Work Surface, Stainless Steel Length individual adaptation according to need
10.4.11.16 Work Surface, Stainless Steel Length individual adaptation according to need Refer H3(iii)
with opening for refuse bin
10.4.11.17 Water Hose with nozzle (at first 1 1 1 1 1 1 1 1
sink)
10.4.11.18 Dispenser, Soap, Automatic 1 1 1 1 1 1 1 1
(At second sink)
10.4.11.19 Pan, perforated, 530 x 325 x 55mm 10 10 20 40 40 40 60 60
10.4.11.20 Pan, Solid, 530 x 325 x 40mm 20 20 40 60 120 410 200 260
10.4.11.21 Saucepan, Stainless Steel 2000ml 2 2 2 2 3 3 2 2
4000ml 1 1 1 1 2 2 4 4
6000ml 1 1 1 2 2
10.4.11.22 Cooling Rack, Cake-, Wire Individual adaptation according to need
400 x 275mm Individual adaptation according to need
10.4.11.23 Cake-mould-pan (12 moulds per pan)
10.4.11.24 Moulds, Jelly Individual adaptation according to need

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10.4.11.25 Cutting Frame, Portioning, Individual adaptation according to need
G 4 x 10 Portions
10.4.11.26 Cutting Frame Portioning Individual adaptation according to need
G4 x 5 portions
10.4.11.27 Pan, Bread-, Tinned, Individual adaptation according to need
300 x 80 x 60mm
10.4.11.28 Soaking Trough 1 1
K4: TROLLEY WASH AREA
10.4.11.29 Hose pipe with nozzle 1 1 1 1 1 1 1 1
10.4.11.30 Container, Hose pipe and nozzle, 1 1 1 1 1 1 1 1
Wall-mounted
10.4.12 AREA L: (PARAGRAPH 9.2 PLANNING MANUAL)
PARKING AREA
L1: CROCKERY AND TRAY SHELF PARKING AREA/DIVISIONS (WARDS)
10.4.12.1 Shelf, Lowerator, Mobile, Exchanged with shelves between wash area and dishing-up area. Refer Area G1
Crockery, Heated
10.4.12.2 Shelf Lowerage, Mobile, Trays Exchanged with shelves in wash area. Refer Area G1.
L2: FOOD TROLLEY PARKING AREA/DIVISIONS (WARDS)
10.4.12.3 Trolley, Food-, Electric, insulated See paragraph 10.4.6.5
10.4.13 AREA M (PARAGRAPH 9.2 PLANNING MANUAL)
OFFICE SPACE Individual adaptation of number of offices according to need
10.4.13.1 Desk One per person per office
10.4.13.2 Filing Cabinet Individual adaptation 1-2 per office as required
10.4.13.3 Pencil Sharpener One per office
10.4.13.4 Computer Terminal Individual according to need
10.4.13.5 Chair, Office- At least 2 per desk

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10.4.13.6 Chair, easy- One per office
Determine length and number according to need of each food service unit and the number of
10.4.13.7 Work Surface, Wooden with
persons
Drawers (supervisors) Refer M3
10.4.13.8 Waste paper Basket One per desk or work space in each office
10.4.13.9 Notice Board/Black Board, One per office as applicable and according to need
1 x 1 meter
10.4.13.10 Fan/Air Conditioner One per office as applicable and according to need
10.4.13.11 Heater/Air Conditioner One per office as applicable and according to need
10.4.14 AREA N. (PARAGRAPH 9.2 PLANNING MANUAL)
CLOAK ROOMS
Individually adapted according to personnel on duty per time: 1-15=1, 16-30=2, 31-50=3, 51-
10.4.14.1 Wash Basin, Hand-, Stainless Steel
75=4, 76-100=3
10.4.14.2 Warm Air Hand Dryer One for each 6 wash basins
10.4.14.3 Soap Dispenser One for each 3 wash basins
Individually adapted according to personnel on duty per time: 1-15=2, 16-40=3, 41-60=4, 61-
10.4.14.4 Toilets
80=5,
81-100=6 with an additional toilet for each 25 more than 100 persons
10.4.14.5 Showers One per 10 persons on duty
10.4.14.6 Sitting Bench Provide for 1 per 3 persons on duty
10.4.14.7 Lockable Cupboards/ Must be planned for each person employed
Swimming bath baskets
10.4.14.8 Dustbin with Lid and Foot Pedal One per each toilet

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11 CONSTRUCTION AND TYPE OF FINISHES FOR FOOD SERVICE UNITS AND

DININGHALLS
11.1 Floor Surfaces and Floor Coverings
11.1.1 Characteristics of a floor covering
The ideal floor covering must:

• Be durable.
• Be resilient.
• Be resistant to moisture.
• Be resistant to low temperatures e.g. cold room and freezer rooms.
• Be resistant to food stains, scratch marks, acids, alkaline substances, fatty marks and
other chemicals.
• Be resistant to permanent indentations, or damage by heavy equipment or traffic.
• Be colour-fast and pleasant on the eye. Shades of green to light green and light brown
are recommended.
• Not be slippery.
• Be easy to clean.
• Have few joints and the joints must not be wider than 3-4mm, unless the joints are
completely filled with a suitable material. It facilitates cleaning of the floor surface.
11.1.2 Types of floor surfaces
11.1.2.1 Specially treated concrete for example “coroplate”

• “Coroplate” contains a specially processed metal aggregate, a laboratory tested
and selected cement binder, approved plasticity, effective water reduced
additives as well as other important ingredients. “Coroplate” is recommended as
extremely suitable for heavy duty areas in food service units.
Advantages:
• It provides a dry metal-like surface which can be applied easier and thicker than
any other similar floor surface.
• It is a strong, very durable floor surface.
• It is resistant to food stains and chemicals.
• It is easy to clean and maintain.
• It is a smooth, relatively non-slippery floor surface that is resistant to weathering
and with few joints. The joints are also completely filled with an epoxy material.
• It is relatively cheap.
• It is available in different colours.
Disadvantages:
• It is a metal containing surface that can possibly rust where it weathers.
11.12.2 Ceramic Tiles

• A ceramic tile is a glazed quarry tile. It is available in a variety of colours, sizes
and designs. It must have a mat finish when installed in food service units. The
size tiles recommended for food service units is 300mm x 300mm or 400mm x
400mm. The bigger tile is better, because there are less joints. The joints
between tiles can also be filled with copper instead of epoxy.

77
Advantages:
• It is resistant to heat, cold and moisture.
• It is resistant to acids, alkaline substances, food stains and scratch marks.
• It is attractive.
• It is relatively durable.
• It is easy to clean
Disadvantages:
• It is not resilient.
• It cleans with difficulty when the joints are too wide.
• It is slippery.
• Ceramic tiles crack or are damaged when heavy or sharp objects fall on it.
11.1.2.3 Waterproof polyester screed

• The floor finish is known as “Gehopon” (type of paint).
• There are three different “Gehopon” systems, namely:
o “Gehopon” wall-and floor covering system.
o “Gehopon” thin floor covering system.
o “Gehopon” thick floor covering system.
Advantages:
• It is resistant to water and steam.
• It is resistant to alkaline substances, acids and most chemicals.
• It is without joints. It is therefore easy to clean.
• When used as wall covering, it is more economical than plaster.
• It is a mould resistant covering and therefore very suitable for example cold
rooms.
• It can be applied to many surfaces for example concrete, cement, tiles and
galvanised metals.
• It is a strong, durable covering.
• It is non-static and heat resistant.
• To prevent that the floor surface is too smooth for use in food service units,
quartz sand can be added during the manufacturing of the floor covering.
Disadvantages:
• It is not resilient.
• The epoxy-covering weathers easily in heavy duty areas.
11.1.2.4 Vinyl sheets or- tiles

• It is more suitable for dining halls.
Advantages:
• It is attractive. A big variety of colours and designs are available.
• It is easy to clean.
• It is easy to install.
• It is available in different sized tiles or sheets of to 40m long and 4m wide.
• It is non-static.
• It is resilient.
• Heavy-duty vinyl covering is resistant to mechanical damage or indentations by
example light equipment such as trolley wheels.
• Vinyl strips are very suitable for use as a wall covering.
• Vinyl strips are more hygienic than vinyl tiles because of less joints.

78
Disadvantages:
• It is damaged by acids and alkaline substances.
• It is slippery, especially when wet.
• It is not very resistant to over-modest heat and steam.
• The joints tend to absorb moisture, especially during the cleaning process, it
weathers easily in heavy-duty areas as a result of intensive cleaning processes.
11.2 Wall Coverings
11.2.1 The ideal wall covering must:

• Be smooth.
• Be washable.
• Be resistant to moisture.
• Be resistant to stains.
• Be resistant to moulds, especially in areas where heat, steam and moisture are
present, for example washing-up areas and cold rooms.
• Be resistant to low temperatures for example cold- and freezer rooms.
• Have a mat finish and the colour of the wall coverings must tone in with the floor
surface or floor covering.
11.2.2 Types of wall coverings
11.2.2.1 Paint
• Correct preparation of the wall surface and ceilings before it is painted is of great
importance. The directions for use of a specific paint must be followed with
accuracy.
• Polyester screed.
• Floor surfaces and floor coverings. (Refer to paragraph 11.1.2.3).
• Vinyl sheets
o Floor surfaces and floor coverings (refer to paragraph 11.1.2.4). The
construction at the connection of the walls and floor surfaces must be
such that it forms a convex curve or a corner of 45° with the floor surface
to prevent damaging of floor- and wall coverings and easy cleaning.
11.2.3 Bumper rails

• To protect walls from damage by mobile equipment, a bumper-, or plastic-, or
epoxy coated metal framework, of ± 100mm wide, ± 80mm from the wall, must
be fitted ± 260mm above the floor surface in suitable areas for example cold
rooms, trolley parking- and trolley movement areas.
11.3 Ventilation and Vapour Hoods
11.3.1 The ventilation system of a food service unit

The ventilation system of a food service unit must comply with the following requirements:
• A choice is usually exercised between natural ventilation- or mechanical ventilation
systems.
• The purpose of a ventilation system is to remove steam, heat and vapour, to prevent
condensate, smells and the building-up of high temperatures and humidity in the food
service unit. It must also the flow-in of fresh air and effective air distribution, but at
the same time it must prevent a draught through the unit. In small food service units
(±100 meals/day) natural ventilation should be sufficient.

79
• In larger food service units the flow of air is usually controlled by extractor fans or
another mechanical ventilation system.
11.3.2 Regulation of ventilation and temperature in the food service unit

• Water vapour and oil vapour are best regulated if it is removed from the area where
it originates, by withdrawing the air from the area.
• Various systems can be used for this purpose. It includes vapour hoods over the
cooking area and extractor fans above or at the dishwash area.
• The strength of the air flow must be sufficient to ensure that impurities are carried
away by the air stream. It is dependant on the quantity of air withdrawn in a certain
period.
• A too high a speed of air removal, directly above the cooking area, may influence
the temperature of heat provision of equipment and its regulation. Temperatures
above 25°C causes discomfort, as well as physical and emotional exhaustion of food
service personnel.
• The temperature in the food service unit should not drop too low so that it causes
physical discomfort.
11.4 Illumination
11.4.1 Purpose of effective illumination

The provision of effective illumination through natural and artificial illumination in a food
service unit and dining hall is essential to:
• Ensure that the division and equipment are kept thoroughly clean.
• Ensure that quality control of food is carried out thoroughly.
• Ensure that specialised tasks such as preparation garnishing and serving of food are
carried out effectively.
• Ensure the convenience and comfort of food personnel and prevent physical and
emotional exhaustion.
• To prevent contrasts in illumination and thereby reduce the risks of accidents; and
• Prevent reflection in the field of vision.
11.4.2 Artificial Illumination
• Illumination fittings should be manufactured from rust free material and preferably
be mounted against the ceiling. Tube-lights installed above preparation- dishing-up-
and serving areas, must be covered with transparent glass.
• Fluorescent tub-lights are generally used. It provides effective illumination, it has a
lower heat radiation, is durable and the lower concentration of brightness of a tube-
light is less likely to cause reflection. It is available in different strengths. Example:
o 1,2 meter single tube 40W and double tube 80W
o 2,4 meter single tube 80W and double tube 160W.
• In a food service unit, the colour cool white, 40W and 80W single or double tube, is
recommended. The white colour emphasises yellow-green colours, while it weakens
red.
• Unnecessary ceiling shadows caused by vapour hoods can be prevented by installing
additional illumination fittings around or inside the vapour hoods.
• The illumination requirements to provide the required level of illumination can be
calculated. The coefficient of use is determined by:
o The type and height of the light coupling;
o The height and size of the room; and
o The reflection values of the ceiling and walls.

80
• The general distribution of light in the food service unit must be 0,4% to 0,6%.
• The illumination fittings in cold rooms and freezer rooms must be moisture proof and
insulated to prevent penetration of moisture.
• The illumination fittings in a dining hall can also be decorative and should unite with
the architectonic aspects of the dining hall, while at the same time ensuring effective
illumination.
11.5 Warm and Cold Water Supplies
11.5.1 Supply of warm and cold water in the food service unit
• Large amounts of warm and cold water are used in a food service unit. The correct
diameter of water pipes are therefore essential.
• Although the chief warm and cold water-pipes are layed along a channel or tunnel, it
must be well insulated to prevent unnecessary heat loss in the event of warm water
supplies.
• Water supply to the cooking area must be coupled from beneath the floor surface to
the specific equipment.
• Water supplies and turn-off points are required for all other areas in the food service
unit. A shorter network of pipes should be used rather than long branchings.
Water supply points
POINTS WHERE REQUIRED WARM WATER WARM WATER
Drinking water points y -
Vegetable pre-preparation area y -
All other preparation areas y *
Vegetable peeler y -
Vegetable washer y -
Cooking area y *
Pot- and pans wash-up area y *
Dishwash area (machine) y *
Trolley wash area y *
Refuse storage area y *
Cleaning equipment storage area y *
Hand wash-basins y *
Toilet bowls y -
Showers y *
* Warm water refers to 60-65°C.
11.6 Drainage in a Food Service Unit

81
11.6.1 Planning of effective drainage

• The planning of effective drainage in a food service unit is essential. The removal of
water from the cooking area that is planned in an island-type grouping, must be
transported with individual drainage openings at the outlet tap or the tilting position
of each piece of equipment, to a collective drainage point. This drainage point must
preferably be outside the building and must be big enough to handle the volume of
water. Loose grids which fit over the drainage opening and pipe connection, must
effectively catch up food particles and congealed fat and the grids must be easily
removable for cleaning purposes. The drainage opening in front of equipment must
be placed such that the outlet of the equipment fits over the opening, even when it
tilts 90°.
11.6.2 Removal pipes

• The water coming from sinks, vegetable peelers, dishwashing machines and the
refuse removal area, inevitably contains more solid refuse material and must be
transported directly to an individual drainage point which is situated adjacent to an
exterior wall of the building. The individual removal pipes of such equipment or
areas must have a diameter of at least 50mm. Long lengths of removal pipes
underneath the floor must have a bigger diameter to ensure a faster flow of the
contents. Where three drainage pipes join each other, a 100mm drainage pipe is
used..
• The diameter of the removal pipes must be wider if more drainage points join each
other. Pipes of 120mm-180mm in diameter are used where the drainage system
joins the municipal drainage system. Removal pipes must be manufactured from a
strong, rust-free material with gas-proof joints. Copper, galvanised iron and
bitumen coated cast iron pipes are generally used. The pipes must be situated in a
straight line with a slope of 1:40 or 1:48 between the connection joints. It is
important that the refuse material does not collect at the connection points and
provision must be made for automatic rinsing. Provision must also be made for
effective ventilation at the pipe network.
11.6.3 Drainage openings

• The drainage openings at equipment must be level with the floor surface, with at
least 400 x 400 mm dimensions.
• The round opening beneath the floor surface which joins the removal pipe system,
must be at least 40mm in diameter. The drainage opening at equipment must be
covered with a suitable metal grid. A type of stainless steel drainage opening
(±200mm diameter) can be installed on the rest of the floor surface. It consists of a
removable unit with a lid and sieve, to catch-up solid refuse, which will prevent
blockage and will facilitate cleaning. The placement of drainage openings must be
such that it is level with the floor surface and will ensure, together with the slope of
the floor surface effective, drainage.
11.7 Ceilings for a Food Service Unit and Dining hall
11.7.1 Finish
The ceiling finish must:

• Not attract dirt and dust;
• Not tend to crack or peel;
• Be easily cleaned;
• Absorb sound and noise;

82
• Not be a fire hazard;

• Suite the design and finish of the entertainment hall;
• Contribute towards the acoustics and décor of a dining hall;
• Be moisture proof.
To reduce the risk of condensate formation on ceilings, the ceiling and roof construction
should have a thermic transference value of less than 0,97W/sq.m°C*.
*Note: W/sq.m°C (Watt per square meter degrees Celsius) = unit for thermic
transference.
11.8 Storage Facilities
11.8.1 Introduction
The amount of space allowed for the storage of supplies varies at different food service
units and is influenced by different factors. The following factors must be taken into
consideration:
• The size of the specific food service unit. The number of meals prepared and
served.
• The type of menu
• The type of food system
• The manner and height to which certain containers are stacked, the height of the
shelves and the space required for movement and entrance;
• The purchase and delivery policy of the specific hospital or institution. The
perishable provisions are stored according to prescribed procedures. Groceries can
be stored in a central store at a hospital or institution and be delivered according to
a specific issuing policy, or it can be delivered directly to the food service unit.
11.8.2 Classification of storage areas
11.8.2.1 Non-cooled storage area
• Grocery storage area;

• Weighing room and storage area for daily supplies;
• Bread storage area;
• Vegetable- and fruit storage area;
• Dry refuse storage area;
• Additional kitchen equipment and linen storage area;
• Cleaning materials and additional cleaning equipment storage area;
• Cleaning equipment storage area (in use)
11.8.2.2 Cooled storage areas

• General cold room (such as left-over food, desserts, therapeutic diets and special
feeds, portioned menu items);
• Eggs and dairy product cold Room } For Larger
• Meat cold room } food service
• Vegetable and fruit cold room } units
• Refuse cold room
• Stainless steel industrial refrigerators with 3-5 doors (304 compartments) and
shelves are planned for smaller food service units (refer paragraph 10.4.2.31).}
11.8.2.3 Frozen storage areas

83
• Freezer room for larger food service units

• Chest-type or industrial freezers are planned for smaller food service units (refer
paragraph 10.4.2.31). This type of storage is planned for frozen fish, poultry,
vegetables, baked items, left-over food and ice-cream.

84
11.8.3 Summary of Factors influencing Storage
STORAGE AREA SUPPLY ITEMS STORAGE REQUIREMENTS AND EQUIPMENT

TEMPERATURE
11.8.3.1 Non-cooled Groceries Placement and construction of the grocery Adjustable epoxy coated steel
a) Groceries storage area must be such that the roof, walls shelves
and floors are moisture proof. It must not have Mobile containers with parking
a high humidity. space beneath shelves
Temperature of 18-20°C. Natural and artificial Mobile platforms ± 1200 x 600 x
illumination is required. Reflection must be 300mm. Refer paragraph 10.2.2.2
prevented and shelves must be at least 2 air Work surface, stainless steel with
exchanges per minute. space for drawers and leg room
Bar chairs
Counter Scale
* Multi-purpose trolley
b) Daily Supplies as weighed for As 11.8.3.1(a) there should be sufficient parking Work surface, stainless steel with
the following days use. space for multi-purpose trolleys in this area. shelves.
In small food service * Multi purpose trolley. (refer
units the area can also paragraph 10.4.2.C2 and
be used for the storage paragraph 10.2.2.2)
of bread.
c) Bread- Fresh bread and baked As 11.8.3.1 (a) * Mobile bread shelves. Epoxy
items coated wire shelves ± 1067 x
508m x 4-tier. (refer paragraph
10.4.2.C3).
d) Vegetable and fruit Potatoes, onions, sweet Temperature of 18-20°C. No daylight. Artificial * Mobile shelves. (refer
potatoes, pumpkin, illumination required. It must be placed so that paragraph 10.4.2.C9 and 10.2.2.2)
bananas, green paw- there is an even distribution of light to all as well as **
paw, green avocados shelves, without causing shadows. Ventilation
must be at least two exchanges per hour.

85

TEMPERATURE
e) Dry refuse Cartons, paper, crates Temperature of at the most 18-20°C. Drainage Refuse bins on dolly.
and other dry refuse furrow where bins can be washed. See Warm and cold water.
paragraph 11.1.1 for floor finishes and * Hosepipe with spout and
paragraph 11.2.1 for wall finishes. nozzle. *Hooks for lids and bins
f) Additional crockery and Additional supplies Must be well ventilated. Natural illumination not * Shelves can be adjustable
linen kitchenware, linen and necessary, but effective artificial illumination epoxy coated steel shelves with
decorations used for required. The walls must be painted and must 1200mm moving space between
functions. In small easily be washed and cleaned. The floor must the shelves. (Refer paragraph
food service units: also be durable and resistant to chemicals if cleaning 10.4.2.C12).
cleaning materials materials are stored here.
g) Cleaning materials and All cleaning materials Must be well ventilated (Refer paragraph 11.1.1 Adjustable steel shelves ± 900 x
unused cleaning and unused cleaning for floor finishes and paragraph 11.1.2 for wall 380mm x 5 tier.
equipment- equipment finishes) Hooks on which cleaning
equipment can hang.
* Mobile platforms ± 1200 x 600
x 300mm.
h) Used cleaning equipment Brooms, mops, buckets. As 11.8.3.1(g). This area must have effective Solid adjustable steel shelves ±
drainage. 900 x 380mm x 5-tier.
* Hooks above drainage furrow.
Warm and cold water supplies.
Note: Refer to equipment manual for description of each item
** Shelf, mobile, (for food) for non-cooled-, cooled- as well as frozen storage areas the sizes can be determined according to individual needs and be compiled
from the following units:
SIZE OF BASKETS FOR THESE SHELVES:
Length Depth Height Baskets Width Length Height

390 565 1440mm 7 or Type I 400 530 160mm
780 565 1440mm 14 or Type II 400 530 160mm
1270 565 1440mm 21 or
390 565 2160mm 11 or
780 565 2160mm 22 or
1270 565 2160mm 33

86

TEMPERATURE
11.8.3.2 Cold- Left-over food, Temperature of 4°C. Artificial illumination. Floor Mobile shelves. (refer paragraph
a) General desserts, therapeutic must be durable. Floor must slope towards the 10.4.2 C4 and*)
diets and special feeds. door where the drainage opening is on the
outside. Doors must close tightly. Doors should
be able to open from the inside in other words it
must have a built-in safety mechanism and a
reflecting safety sign at the door. Floor level on
the same level as the food service unit floor.
b) Dairy products and eggs Milk, cream, margarine, Temperature 4°C. As 11.8.3.2(a) Mobile and solid shelves
butter and eggs. Mobile platforms ± 900 x 1200
250mm
(refer paragraph 10.4.2 C5 as well
as note*)
c) Meat- Fresh and processed Temperature 3°C. As 11.8.3.2(a) Mobile stainless steel shelf ± 930 x
meat products 380 x 5-tier
(Refer paragraph
10.4.2.C6)
d) Vegetables and fruit Fruit, prepared Temperature 7°C. Relative humidity of 85% is As 11.7.4.2(a)
vegetables desirable. Artificial illumination must be
available. As 11.8.3.2(a)
e) Refuse storage Food refuse from Temperature 0-3°C. Wall finish must be Refuse Bins on Dolly.
preparation and plate moisture resistant. Floor must be resistant to Hooks for lids of bins
waste. In other words galvanised iron bins/plastic bins. As 11.8.3.2(a) (Refer paragraph 9.2C11
wet refuse and 10.4.2C11)
f) Industrial refrigerators Perishable food items Temperature 0-3°C. * Removable stainless steel
stored separately and shelves
cleaned in
compartments

87

TEMPERATURE
11.8.3.3 Freezer Frozen food such as Temperature between –18°C to –20°C. Length
a) Freeze Room fish, poultry, of storage time may influence it. Frozen storage
vegetables, ice-cream, requirements usually based on 0,05 cubic
baked items and left- meter/main meal/day. Influenced further by
over food quantity frozen food on the menu and delivery
policy. Maximum amount of specific food items,
which must be stored for a specific time.
b) Chest-type freezer As 11.8.3.3(a) Different liter sizes available e.g. 340-360 litre. Baskets which fit into freezer
(See paragraph 10.1.8, also 11.8.3.3(a).
Refer to equipment manual for description of each item.

** Shelf, mobile (for food) for non-cooled-, cooled-, as well as frozen storage areas the sizes can be determined according to individual needs and be compiled
from the following units:
SIZE OF BASKETS FOR THESE SHELVES:
Length Depth Height Baskets Width Length Height

390 565 1440mm 7 or Type I 400 530 160mm
780 565 1440mm 14 or Type II 400 530 160mm
1270 565 1440mm 21 or
390 565 2160mm 11 or
780 565 2160mm 22 or
1270 565 2160mm 33

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11.9 Office Space

To ensure effective functioning of the food service unit, certain activities must take
place, for which office space are required namely, planning, record keeping, interviews,
instruction and training as well as supervising activities.
11.9.1 Needs assessment

• Office space is required for supervisory officers for example dietician(s), food
service manager(s), dietician in-training (where applicable), food service
supervisor(s), as well as clerk(s) and food service students.
• Office space for clinical dietetic consultations must be planned separately at
specific consultation points. Such as outpatient clinics.
• Office space must be provided with computer facilities according to the
requirements of the specific institution.
11.9.2 Location and size

• Office space of the dietician and food service manager must be easily accessible
without moving through the food service unit.
• The food service manager(s) must however have a view over the activities in the
food service unit for the necessary supervision which takes place continually.
• The office space must also be within easy reach of the food service unit.
• The office space allowance per person is 2 x 3 meter with a minimum of 9 to 10
sq. m per person.
• Office space must be elevated above the floor surface to ensure more effective
supervision.
11.9.3 Finishes
• Office space must be provided with transparent glass panels or brickwork below,
not higher than 1 meter, to ensure a view over the food service unit.
• Adjacent offices space can be separated from each other with a sliding door, so
that the space can be used for larger meetings or training opportunities.
11.9.4 Ventilation and Illumination
• Office space must be well ventilated and temperatures must be controllable.

• The illumination of office space must be effective without causing a reflection, or
direct sunlight which can be disturbing on work surfaces.
11.9.5 Communication
• Telephone provision in each office is essential.
• An intercom system from offices must be planned for food service units.
11.10 Hand wash basins

Hand wash basin must:
• Be manufactured from stainless steel where persons handle food.
• Be within easy reach and be conveniently placed at different points within the food
service unit.
• Be provided with warm and cold water (mixer taps), a soap dispenser, towel roll
container or an electrical warm air hand dryer.

89
11.11 Fire Control

• A food service unit must be effectively equipped to combat fire which may
develop.
• Fire resistant material must be used during the construction of the food service
unit.
• Elevators, gutters and ventilation tunnels must be able to close off in event of a
fire.
• Portable fire extinguishers must be installed on a height within easy reach. Carbon
dioxide- or soda acid types are recommended.
• Fire alarms must be installed.
• The amount and type of fire extinguishers must be planned according to the
specific requirements of areas in the food service unit.
11.12 Wash, Change and Toilet Facilities
11.12.1 General
• Toilet facilities for food service personnel must be provided as close as possible to
the food service unit.
• Separate facilities must be planned for men and women.
• Separate provision of shower facilities, especially for food service personnel, are
essential.
• The planning must comply with specific health regulations.
• Provision must be made for 1 shower for every 10 persons working in the food
service unit.
• Provision must be made for the daily issuing of clean overalls and the receipt of
used overalls, which must be stored separately. Overalls must be put on at the
work premises.
• Lockable facilities for the storage of clean overalls and towels must be provided.
• Proper lockable cupboards, but preferably swimming bath baskets and in a
lockable room, must be provided where clothes and personal articles can be kept.
11.12.2 Finishes
11.12.2.1 Doors and ventilation.

• Sewing doors that can close on its own must be provided and placed such that the
toilet facilities are not directly visible from the outside. The doors of the main
entrance to the area must be able to lock tightly and must be sound proof.
• The planning must comply with specific health regulations.
• Sufficient ventilation must be provided and a minimum of 3 air exchanges are
required.
• Sometimes mechanical ventilation is required. Where an exterior wall is available,
natural ventilation openings and windows can be used.
11.12.2.2 Floor surfaces

• The floor surface of these areas must be finished off with ceramic tiles with a mat
finish. (Refer paragraph 11.1).
11.12.2.3 Wall finishes

• The wall covering can be vinyl sheets or painted with a mat type washable paint.
(Refer paragraph 11.2).
• The cubicles between toilets can be light-weight frames with a suitable finish
150mm above the floor.

90
• The cubicles must be easy to clean and must be 1900mm high to ensure a good
light distribution from the ceiling.
11.12.2.4 Ceilings
• The ceiling construction must be sound-proof and suitable illumination must be
provided. The ceiling may not be lower than 3 meters.
11.12.2.5 Mirrors
• A full length mirror must be provided.
11.12.3 Recommended Quantities and space Allowance for Facilities*

Number of Persons on Duty at any time, Men Hand Wash-
Toilets** Showers
and Women Separately Basins
1-10 1 1 1
11-20 2 2 2
21-40 3 3 4
41-60 4 4 6
61-80 5 5 8
81-80 6 6 10
With one additional hand wash-basin and one toilet for every 25 persons more than 100.
11.12.4 Space allowance for wash-, change-, and toilet facilities

UNIT SIZE SPACE REQUIRED
DEVICE
WIDTH mm DEPTH mm Square Metre
Toilet Unit 840 1500 3
Urinal 610 300 1,3
Hand wash-basin 630 460 1,5
Soap Dispenser 350 250
Towel Roll Container*** 350 250 1,1
Must comply with specific health regulations.
** Reduce the number of toilets for men where urinals are available. Allocate one urinal for each 50
or less men
*** Can be replaced with a warm air hand dryer.

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12 FOODSERVICE UNIT AND DININGHALLS PLANNING PROJECT SUMMARY
12.1 Food Provision services………………………………………….…………………….…………………………………
Management Philosophy…………………………….…….……………………………….…………………………………
12.2 Name of Hospital/Institution…………………….……………………………………………………………………

……………………………………………………………………….………………………………………………………………..
12.3 Type of Food Preparation Systems(s). …,,,,,,,,,,…………………………………………………………

..………………..………………………………………………
………………..…..……………………………………………
12.4 Type of food service system(s)………………………………….…..…………………………………….….……..

………………..………………………………..………………
…………………..……………………………………………..
12.5 Type of menu(s)……………………………………………………………………………………………………..………

…………………………………..………………….…………………………………………………..
……………………………………………………….………………………………………………….
12.6 Type of client that must be served by the food service unit
Type of Client Number of Meals and beverages/24 hour
T1 B T2 L T3 S T4 M
Patients/Clients
Resident Personnel*
Non-Resident Personnel*
Infants, Toddlers and Children in Crèche and
Nursery School
Other:
TOTAL
Summary:……………….……………………………………………………………….……………………….……Meals Total/Day
………………………………………………………………….…………………………………..Beverages Total/Day
T1 = Early morning beverages B = Breakfast
T2 = Morning Beverages L = Lunch
T3 = Afternoon beverages S = Supper
T4 = Late night Beverages M = Midnight Meal
Professional and non-professional personnel
12.7 Project Requirements

Number of food services units required Number of wash/change facilities required
Number of Dining halls required Number of toilet facilities required
Number of patient wards/client divisions Number of shower facilities required

required
Number of ward kitchens/divisional Number of dietetic consultation points

kitchens required for patients/clients (office space) required
Number of refreshment rooms required Other

For personnel
Other (specify) e.g. Crèche

92
12.7.1 Specified project requirements

12.7.1.1
SPECIFIED FOOD SERVICE UNITS NUMBER OF MEALS
12.7.1.2
MAXIMUM PER NUMBER OF
SPECIFIED DININGHALLS
SESSION SESSIONS
12.7.1.3
SPECIFIED PATIENT WARDS/CLIENT DIVISIONS
Wards/Divisions
Number of Beds
Number of Ward-/Divisional Kitchens
Number of refreshments rooms
Wards/Divisions
Number of Beds
Wards/Divisions
Number of Beds
12.7.1.4
SPECIFIED DIETETIC CONSULTATION POINTS (CP)
TYPE OF CP OUTPATIENTS INTERNAL MEDICINE
Number of Patients/Clients
Number of CP
TYPE OF CP PADIATRICS SURGERY OTHER

Number of Patients
Number of CP
Specified wash-, change- and toilet facilities (refer to paragraph 11.12.3)

TYPE & NUMBER WASH/SHOWER CHANGE TOILET
General Personnel M
F
Professional Personnel M
F
Clients M
F

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Act on Machinery and Occupational Safety (Act 6 of 1983) is applicable.
COMPILED BY: CHECKED AND APPROVED BY:
NAME :………………………….……….. Name :………………….……….
SIGNATURE : ………………………….……….. SIGNATURE : ………………….……….
DESIGNATION : ………………………….……….. DESIGNATION : ………………….……….
DATE : ………………………….……….. DATE : ………………….……….

94
13 AREA ANALYSIS GUIDE FOR FOOD PROVISION SERVICES
AREA: A DELIVERY AND RECEPTION AREA

AREA REFERENCE NUMBER : 9.2, A AND 10.4.1
FUNCTIONS:
• Receipt of provisions
• Removal of packaging material of supplies
• Placement of supplies on mobile shelves
• Dispatching of supplies from pre-preparation areas or storage areas or
preparation areas
• Storage of mobile shelves
• Cleaning of area
• Placement of office accommodation for receipt clerk (paragraph K4 Planning
Manual)
• Remove packaging material to C11
• Washing and drying of hands
AREA: B PRE-PREPARATION AREA

AREA REFERENCE NUMBER: 9.2, B AND 10.4.2
FUNCTIONS:
• Pre-preparation of fresh vegetables and fruit

• Removal of exterior leaves
• Washing of vegetables and fruit
• Peeling of vegetables and fruit where applicable
• Drying of vegetables and fruit
• Packaging of pre-prepared vegetables and fruit in baskets or plastic containers in
mobile shelves
• Dispatch vegetables and fruit to storage areas (paragraph C7 and C9 Planning
Manual)
• Remove refuse bins to C11
AREA: C STORAGE AREAS – GROCERIES STORAGE AREA

AREA REFERENCE NUMBER: 9.2, C1 AND 10.4.3
FUNCTIONS:
• Storage of groceries in/on:

Mobile containers
Mobile platforms
Adjustable epoxy coated steel shelves
• Administrative issue of supplies to C2
• Apply stock control
• Removal of packaging material

95
AREA: C STORAGE AREA - WEIGHING ROOM & STORAGE AREA FOR DAILY
SUPPLIES
FUNCTIONS:
• Storage of spices and recipe files

• Weighing and measuring of ingredients according to recipes for following day’s
menu item production
• Storage of ingredients according to recipes and batch sizes in basket(s) in
trolley(s)
• Storage of perishable items in refrigerator
• Washing-up of measuring equipment
• Removal of packaging material to C11
AREA: C STORAGE AREAS - BREAD STORAGE AREA

FUNCTIONS:
• Storage of bread on mobile epoxy coated steel shelves or in steel bread

cupboard
AREA: C STORAGE AREAS - GENERAL COLD-ROOM

FUNCTIONS:
• Storage of dessert, supplies for night duty, portioned menu items and left-over
food on:
Mobile platforms in
baskets or plastic food containers
• Apply correct temperature control (fan, plastic strips, glass door or glass shutter)
AREA: C STORAGE AREAS - EGGS, MILK- AND DAIRY PRODUCTS COLD-ROOM

FUNCTIONS:
• Storage of fresh eggs in cartons

• Storage of fresh milk in 20 ℓ cartons or 1 ℓ sachets in crates
• Storage of cheese, yoghurt, margarine
on mobile platforms
on stainless steel 3-tier shelves
• Apply correct temperature control

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AREA: C STORAGE AREAS - MEAT COLD-ROOM

FUNCTIONS:
• Storage of fresh and processed meat in plastic food containers on stainless steel
3-tier shelves and/or in troughs
AREA: C STORAGE AREAS - FRESH VEGETABLE- AND FRUIT COLD-ROOM

FUNCTIONS:
• Storage of pre-prepared vegetables and fruit in baskets on mobile shelves for

food
AREA: C STORAGE AREAS - FREEZER ROOM OR GASTRONORM REACH-IN

FREEZER
FUNCTIONS:
• Storage of frozen fish, vegetables, poultry, baked items, ice cream in packaging
material on stainless steel, 5-tier shelves or on freezer shelves
AREA: C STORAGE AREA - FRESH VEGETABLE AND FRUIT NON-COOLED

STORAGE AREA
FUNCTIONS:
• Storage of vegetables and fruit in packaging material on mobile platforms or in

baskets on mobile shelves for food
AREA: C STORAGE AREAS - CLEANING AGENTS AND CLEANING EQUIPMENT

STORAGE AREA
AREA REFERENCE NUMBER: 9.2, C10A, C10B AND 10.4.3
FUNCTIONS:
• Storage of cleaning agents

on dollies or
on epoxy coated steel shelves
or mobile platforms which can be shifted underneath shelves

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• Hanging of mops, brooms and squeegees (in use) on hooks above drainage
furrow
• Storage of cleaning equipment (in use)
• Washing and disinfecting of cleaning equipment after use
AREA: C STORAGE AREAS - REFUSE STORAGE AREA

FUNCTIONS:
• Storage of wet refuse in refuse bins with lids

• Storage of dry refuse in secured plastic bags
• Parking of trolley for refuse removal
• Storage of hosepipe with spout on hook
• Cleaning and disinfecting of refuse bins and lids on stand and hook over
drainage furrow
• Cleaning and disinfecting of the area
AREA: C STORAGE AREAS - CROCKERY- EQUIPMENT-, AND LINEN STORAGE

AREA
FUNCTIONS:
• Storage of new/additional crockery for food service unit, divisions and dining
halls
• Storage of new/additional equipment for food service unit and dining halls
(including cleaning equipment)
• Storage of clean linen in use and additional linen supplies for food service unit
and dining halls on
adjustable epoxy coated steel shelves
• Storage of disposable items for use in food service unit and dining halls
AREA: D PREPARATION OF AREAS - VEGETABLE- AND FRUIT PREPARATION

AREA REFERENCE NUMBER: 9.2, D1 AND 10.4.4
FUNCTIONS:
• Prepare (process) vegetables and fruit for cooking or serving according to recipe
• Prepare and portion salads according to recipe
• Crisping of salad ingredients
• Storage of equipment and utensils
• Parking of multi-purpose trolleys
• Sink with cold and warm water supply for use in the area
• Parking of refuse bin on dolly
• Prepare ingredients for sandwiches and snacks according to recipe

98
AREA: D PREPARATION AREAS: FISH- AND POULTRY PREPARATION

FUNCTIONS:
• Prepare fish and poultry for cooking according to recipe

• Storage of equipment
• Parking of multi-purpose trolleys
• Parking of refuse bin on dolly
AREA: D PREPARATION AREAS - MEAT PREPARATION AREA

FUNCTIONS:
• Prepare meat for cooking according to recipe

• Cut meat according to recipe
• Mixing of meat dishes according to recipe
• Store equipment and utensils
• Park multi-purpose trolley
• Prepare meat ingredients for sandwiches and snacks according to recipe
AREA: D PREPARATION AREAS - GENERAL PREPARATION AREA

FUNCTIONS:
• Prepare ingredients for desserts and baked items

• Cut tins open
• Prepare desserts and baked items
• Park multi-purpose trolleys
• Storage of equipment and utensils
• Liquidise ingredients
• Park refuse bin on dolly
• Grate cheese for storage
• Prepare sandwich fillings (e.g. egg filling)
AREA: D PREPARATION AREAS - BREAD- AND SANDWICH PREPARATION AREA

FUNCTIONS:
• Cut and pack bread

• Prepare sandwiches and snacks
• Toast sandwiches
• Park multi-purpose trolley
• Pack and seal sandwiches and snacks

99
• Park mobile tray shelf

• Park refuse bins on dolly
• Park tea trolley
• Set tea trays where applicable
AREA: D PREPARATION AREAS - THERAPEUTIC DIET PREPARATION

FUNCTIONS:
• Prepare cold items for all therapeutic diets according to recipes (liquidise, mix)
• Weighing, portioning, packaging and labelling of all items
• Pack all items in baskets on mobile platform
• Boil water
• Park mobile writing board
• Preparation of tube feeds in smaller units (smaller than 500 beds)
POLICY:
• At some hospitals, it is preferred that “special” baked items and food for some
“special” cases are prepared and cooked in this area.
AREA: D PREPARATION AREAS - TUBE FEED AREA (500 BED AND LARGER
UNITS)
FUNCTIONS:
• Weigh ingredients for tube feeds

• Prepare (mix) tube feeds according to directions and recipes
• Pack, seal and label tube feeds
• Store tube feeds in refrigerator
• Store daily supplies
• Park refuse drum on dolly
• Boil water
• Use notice board for essential information
• Washing and disinfecting of equipment and utensils
AREA: E COOKING AREA

AREA REFERENCE NUMBER: 9.2, E AND 10.4.5
FUNCTIONS:
• Fry menu items according to recipe

• Cook menu items according to recipe

100
• Steam menu items according to recipe

• Boil water
• Remove vapour and steam
• Filter cooking oil
• Park additional oven trolleys
• Park mobile work surface(s)
• Park tea trolley(s) with equipment
• Provide waterproof electrical power point(s) for scale on mobile work surface
• Provide water at equipment
• Provide drainage at equipment
• Provide waterproof illumination beneath vapour hood
NOTE: Cooking process can take place through steam or electricity.
AREA: F SERVING AND GARNISHING AREA

AREA REFERENCE NUMBER: 9.2, F AND 10.4.6
FUNCTIONS:
• Park mobile lowerator with trays next to conveyor belt

• Park mobile electrical crockery lowerator next to conveyor belt
• Place trays and plates on conveyor belt
• Park electrical, mobile bains/marie next to conveyor belt
• Park mobile lowerator with baskets with soup-/porridge bowls next to conveyor
belt
• Park mobile lowerator with portioned salad/dessert dishes next to conveyor belt
• Park mobile electrical lowerator with plate lids next to conveyor belt
• Park food trolley(s)
• Portion menu items in plates and assemble portioned menu items on trays
• Place porridge/soup in insulated containers in food trolley(s)
• Cover plates with heated lids
• Dispatch trolley(s) to division(s)
AREA: G SERVING AREA - DINING HALLS

AREA REFERENCE NUMBER: 9.2, G AND 10.4.7
FUNCTIONS:
• Dishing-up and serving of meals/refreshments to clients

• Preparation and serving of beverages to clients
• Toast bread
• Boil water
• Make ice
• Store plates in mobile heated lowerator
• Store trays in mobile lowerator
• Store warm menu items in heated serving counter and bains-marie
• Store cold menu items in refrigerated serving counter
• Cool milk
• Park cutlery trolley(s)
• Clients move past serving counter to obtain menu items
NOTE: Heating of equipment can take place through steam or electricity

101
AREA: H DINING HALLS: GENERAL DINING HALL

AREA REFERENCE NUMBER: 9.2, H1 AND 10.4.8
FUNCTIONS:
• Clients partake of meals

• Clients clear tables by placing trays with used crockery and cutlery in mobile tray
shelves or on a conveyor belt
• Parking area for mobile tray shelves
• Clearing/cleaning of tables between sessions
AREA: H DINING HALLS: ENTERTAINMENT HALL

AREA REFERENCE NUMBER: 9.2, H2 AND 10.4.8
FUNCTIONS:
• Entertain small groups 6-10 persons or 80-100 persons at a time

• Area can be partitioned off for privacy of smaller groups with mobile partitions
• Kitchenette
• Park mobile tray shelf
• Park mobile bains-marie
• Park cooled mobile serving counter
• Park mobile heated lowerator for plates
• Park mobile lowerator for cups, saucers and small plates
• Heat/defrost menu items in microwave oven
• Boil water
• Wash used crockery and cutlery
NOTE: All cutlery, crockery and linen for use in the entertainment hall are stored here.
AREA: I WARD KITCHEN/DIVISIONAL KITCHEN FOR PATIENTS/CLIENTS

AREA REFERENCE NUMBER: 9.2, I AND 10.4.9
FUNCTIONS:
• Boil water
• Heat casual meals in microwave oven
• Cool milk
• Wash cups, saucers, small plates, cutlery
• Toast bread
• Prepare beverages
• Park clearing trolley
• Fill water-bottles
• Store cups, saucers, small plates, cutlery
• Store in between feeds, tube feeds, etc in refrigerator

102
AREA: J REFRESHMENT ROOM FOR PERSONNEL

AREA REFERENCE NUMBER: 9.2, J AND 10.4.10
FUNCTIONS:
• Serve refreshments and beverages to personnel over serving counter

• Park combination mobile lowerator with crockery
• Clients serve themselves with a vending machine (cold drinks)
• Kitchenette
• Kitchenette
• Heat refreshments in microwave oven
• Toast bread
• Toast sandwiches
• Boil water
• Cool milk
• Cool refreshments
• Wash dishes
• Store crockery and groceries (tea, coffee, sugar)
• Park clearing trolley
AREA: K WASH-UP AREAS CROCKERY WASH-UP: GENERAL DINING HALLS AND

DIVISONS
AREA REFERENCE NUMBER: 9.2, K1, K2 AND 10.4.11
FUNCTIONS:
• Scrape crockery clean

• Spray cutlery
• Wash crockery of general dining hall/divisions
• Park mobile platform
• Temporary parking of mobile lowerator(s) platform(s)
• Temporary parking of food trolleys from divisions and mobile tray shelves from
dining halls
• Park clean crockery back in lowerators or on platforms
• Store dishwasher baskets on shelves
AREA: K WASH-UP AREAS: POTS- AND PANS WASH-UP

AREA REFERENCE NUMBER: 9.2, K3 AND 10.4.11
FUNCTIONS:
• Scrape pots and pans

• Spray pots and pans
• Wash pots and pans
• Rinse pots and pans
• Store on pots- and pans shelf
• Temporary parking of equipment trolleys (tea trolleys)
• Soak pots and pans as necessary

103
AREA: K WASH-UP AREAS: TROLLEY WASH AREA

AREA REFERENCE NUMBER: 9.2, K4 AND 10.4.11
FUNCTIONS:
• Spray trolleys clean with hosepipe and nozzle

• Dry trolleys
• Store hosepipe on hook
• Warm and cold water supply with mixer tap for use in the area
AREA: L PARKING AREAS

L1: CROCKERY- AND TRAY SHELF AREA
AREA REFERENCE NUMBER: L1 AND 10.4.12
FUNCTIONS:
• Park mobile lowerators for crockery and trays

• Heat mobile lowerators for crockery
AREA: L PARKING AREAS

L2: FOOD TROLLEY PARKING AREA
AREA REFERENCE NUMBER: L2 AND 10.4.12
FUNCTIONS:
• Park food trolleys

• Heat food trolleys depending on the type of trolley in use
AREA: M OFFICE SPACES

AREA REFERENCE NUMBER: M AND 10.4.13
FUNCTIONS:
• Perform administrative duties with view over activities in area

• Internal and external communication
• Employ computer for task execution
• Entrance control
• Utilise adjacent offices for training purposes (sliding doors)
AREA: N CLOAKROOMS
AREA REFERENCE NUMBER: N AND 10.4.14
FUNCTIONS:
• Use of showers by food service personnel

• Use of toilets and urinals by food service personnel
• Food service personnel store personal belongings in lockable cupboards or
swimming bath hanging baskets
• Food service personnel change clothes by putting on and taking off protective
uniforms
• Park dustbin with foot pedal

104
14 NEEDS LIST AND COST CALCULATION FOR EQUIPMENT AND UTENSIL REQUIREMENTS: FOOD PROVISION SERVICES
AREA A: DELIVERY AND RECEPTION AREA

QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
1 Platform, Mobile, 100 x 600 x 300mm
2. Shelf, Wire or Stainless Steel, Mobile, 1067 x
508mm, 4-tier
3. Shelf, Mobile, for food***
4. Baskets****
5. Scale, platform, capacity: 100kg
250kg
325kg
6. Trolley, multi-purpose, for baskets
Refer to equipment manual or contracts as applicable
** Refer to paragraph 10.4 of the planning manual for estimated quantities
*** Refer to shelf, mobile (for food) for cold- and freezer rooms. The size can be determined according to individual needs and compiled from the following
units:
- 390 x 565 x 1440mm (7 baskets) or 780 x 565 x 1440mm (14 baskets) or 1270 x 565 x 1440 (21 baskets) or
- 390 x 565 x 2160mm (11 baskets) or 780 x 565 x 2160mm (22 baskets) or 1270 x 565 x 2160mm (33 baskets)
**** Refer to baskets: Type I: 530 x 400 x 160mm
Type II 530 x 400 x 80mm

105
QUANTITY
REQUIRED**
7. Hosepipe with spout and nozzle (Quantity
and length determined by floor surface and
position of tap). Container for hosepipe and
spout, wall mounted.
8. Work surface, stainless steel, 1m long
9. Wash Basin, Hand-, stainless steel
10. Warm air hand dryer
11. Soap dispenser
12. Fire Extinguisher
13. Refuse Bin, galvanised/plastic
14. Dolly for refuse bin
15. Office: Computer or terminal
16. Fan or air conditioner
17. Heater or air conditioner
18. Work surface, wooden-, with drawers
19. Waste paper basket
20. Filing cabinet (4 drawer)
21. Pencil sharpener
22. Chair, office-
23. Chair, easy-
24. Notice Board/White Board/Black Board 1x1m

106
AREA B: PRE-PREPARATION AREA
B1: DEGRATING OF VEGETABLES AND FRUIT

B1: VEGETABLE PRE-PREPARATION
QUANTITY
REQUIRED**
25. Refuse bin, galvanised/plastic
27. Washbasin, hand-, stainless steel
29. Soap dispenser
30. Vegetable peeler, Capacity: 4kg/3mins
8kg/3mins
15kg/3mins
31. Vegetable washer – Dryer
Vegetable Dryer 4kg/3min
Vegetable washer-Dryer 400-900kg/hour
2-3min/time
32. Shelf, mobile for food***
33. Baskets****
34. Sink, double, double drying leaf,
1500 x 500 x 400mm (sink
35. Trough, mobile, 60ℓ
36. Work surface, stainless steel with opening for
Refuse bin
37. Work surface, mobile

107
QUANTITY
REQUIRED**
38. Peeler, groove-vegetable, 150mm long,
Blade 65mm Long
39. Knife, vegetable or peeling-, bakelite or
nylon
handle, stainless steel, blade 115mm long
40. Chopping Board, nylon, 450 x 600 x 20mm
AREA C: STORAGE AREAS
C1: GROCERIES
42. Container, mobile 121/136ℓ
43. Platform, mobile ± 1000 x 600x 300mm
44. Shelf, adjustable, epoxy coated steel (total
Shelf lengths divided in different adjustable
Levels)
(Paragraph 10.2.2.2 Planning Manual)
C2: WEIGHING ROOM AND STORAGE AREA FOR DAILY SUPPLIES
45. Scale, counter-, weighs- 5g,
Electronic, Capacity 20kg
46. Chair, Bar-
47. Trolley, Multi-purpose, for Baskets
48 Sink, Double, Single Drying Leaf
500 x 500 x 300mm (sink)
49. Work surface, stainless steel with drawers
50 Work surface, stainless steel with shelves
53. Washbasin, hand-, stainless steel

108
QUANTITY
REQUIRED**
54. Soap Dispenser
55. Warm Air Hand Dryer
56. Cups, measuring-, plastic, set of 25ml, 50ml,
100ml, 250ml
57. Jug, measuring-, plastic, 500ml
58. Spoons, measuring-, plastic, set of 1ml, 2ml, 5ml
12,5ml
59. Refrigerator, Gastronorm, Reach-in type,
Capacity 600ℓ
1270ℓ
2035ℓ
C3: BREAD STORAGE AREA
60. Shelf, mobile, 1067 x 508mm, 4-tier
Epoxy coated steel
C4: GENERAL COLD-ROOM
61. Platform, mobile, 678 x 440 x 150mm
62. Baskets
63. Shelf, stainless steel, 3-tier, solid
64. Food container, plastic, 580 x 400 x 150mm
C5: EGGS, MILK- AND DAIRY PRODUCTS COLDROOM
65 Platform, mobile, 678 x 440 x 150mm
66. Shelf, stainless steel, 3-tier solid

109
QUANTITY
REQUIRED**
C6: MEAT COLD-ROOM
67 Shelf, stainless steel, 3-tier solid
69. Trough, stainless steel, mobile
C7: VEGETABLE AND FRUIT COLD-ROOM
70. Shelf, mobile, for food***
71. Baskets****
C8: FREEZER ROOM FOR FISH, CHICKEN, VEGETABLES AND ICE-CREAM
72. Shelf, stainless steel, 5-tier solid
73. Freezer, Gastronorm, Reach-in type,
Capacity: 600ℓ
1270ℓ
C5: FRESH VEGETABLE AND FRUIT NON-COOLED STORAGE AREA
75. Shelf, mobile, for food***
76. Baskets****
C10b: CLEANING MATERIAL STORAGE AREA
77. Dolly for refuse bins
78. Shelf, adjustable, epoxy coated steel
(Paragraph 10.2.2.2 Planning Manual)
(must shift in beneath shelf to store 25ℓ
drums)

110
QUANTITY
REQUIRED**
C10B: CLEANING EQUIPMENT STORAGE AREA
80. Hook, above drainage furrow on which
mops,
Brooms and squeegees are hanged
81. Broom, soft
82. Broom, scrubbing
83. Mop
84. Bucket, stainless steel, without lid, 1400ml
Without standing hoop or mop unit, mobile
85. Squeegee
86. Polisher*****
87. Scrubbing machine*****
88. Rinsing bowl
C11: REFUSE STORAGE AREA
90. Hook above drainage furrow
91. Hosepipe with spout
Container for hosepipe and spout/wall
mounted
93. Trolley to transport refuse bin
***** Sometimes comes within the jurisdiction of the cleaning division of the hospital/institution
A dolly need not be provided for each refuse bin.

111
QUANTITY
REQUIRED**
C12: CROCKERY, CUTLERY- AND LINEN STORAGE AREA
94. (Additional/new supplies to provide to
divisions as
Well as dining halls)
Shelf adjustable, epoxy coated steel 5-tier
(Paragraph 10.2.2.2 Planning manual)
95. Plate, dinner-, white 250mm Diameter
96. Plate, Breakfast, white, 220mm Diameter
97. Bowl, soup-, white 350ml
98. Plate, soup, white, 225mm diameter
99. Plate, small- or Bread-, white 180mm
Diameter
100. Cup, Tea-, white 150-180ml
101. Saucer, Tea-, White
102. Bowl-, Dessert-, white, 120mm Diameter,
25mm Deep
103 Plate, cake-, glass, flat, 250-300mm
Diameter
104. Jug, glass, 1800ml
105 Bowl, fruit-or salad-, glass 230mm Diameter,
80mm deep
106. Glass, drinking-, fluted, 250ml
107. Knife, Bread-, table, Stainless Steel
108. Knife, Table-, stainless steel
109 Fork, Dessert-, stainless steel
110. Fork, table-, stainless steel
111. Spoon, serving-, stainless steel, 350mm long
112. Spoon, dessert-, stainless steel, 175mm long
113 Spoon, soup-, stainless steel, 162mm long

112
QUANTITY
REQUIRED**
114. Spoon, table-, stainless steel
115. Spoon, tea-, stainless steel, 133mm long
116. Tray, plastic, 540 x 310 x 10mm
117. Tray, stainless steel for tea, 405 x 304 x
25mm
118. Teapot, Stainless Steel
Capacity 500ml
900ml
2500ml
119. Jug, stainless steel with groove spout and lid
For warm water Capacity:
450ml
1000ml
1700ml
120. Jug, stainless steel with groove spout and no
Lid for milk. Capacity 1600ml
3000ml
121 Tong, food, stainless steel 510mm long
122 Sugar Bowl, with hinged lid, 105mm deep
65mm Diameter
123. Linenware: Table cloths
Tray Cloths
Dish Cloths
124. Broom, scrubbing
125. Broom, soft
126. Mop
127. Squeegee

113
QUANTITY
REQUIRED**
AREA D: PREPARATION AREAS
D1: VEGETABLE AND FRUIT PREPARATION
128 Refuse bin, galvanised/plastic
129 Dolly for refuse bin
130. Sink, single, single drying leaf,
500 x 500 x 230mm (sink)
131. Chopping Board, Nylon, 450 x 600 x 20mm
132. Shelf, Nylon chopping boards
133. Knife, vegetable-, or peeling-, bakelite or nylon
Handle, stainless steel blade, 115mm long
134. Knife, cooks- bakelite or nylon handle,
Stainless steel blade 203mm long
136. Trolley, multi-purpose
137. Scale, counter, weighs 5g
(Electronic) Capacity 5kg
20kg
138. Food processor, household, 1ℓ with attachments
139 Food processor, industrial, stainless steel, 5ℓ with
Attachments
140. Shelf with hooks, food processor attachments,
Wall-mounted

114
QUANTITY
REQUIRED**
141. Work surface, stainless steel
142. Work surface, stainless steel with drawers
143. Scoop, grocery-, aluminium, 350mm long
D2: FISH AND POULTRY PREPARATION
146. Chopping Board, nylon, 450 x 600 x 20mm
147. Shelf, nylon chopping boards
148. Wash-basin, hand-, stainless steel
150. Soap Dispenser
152. Disinfectant container
154. Sink, single, single Drying Leaf
500 x 500 x 230mm (sink)
156. Work surface, stainless steel with Drawers
157. Knife, cooks-, bakelite or nylon, stainless
Steel blade, 203mm long

115
QUANTITY
REQUIRED**
D3: MEAT PREPARATION
158. Wash Basin, Hand-, stainless steel
159 Warm Air Hand Dryer
160. Soap Dispenser
161. Chopping Board, Nylon-, 450 x 600 x 20mm
162. Shelf, nylon chopping boards
163. Scale, counter, weighs- 5g
(Electronic) Capacity: 5kg
20kg
164. Meat cutting machine
165. Sink, single, single drying leaf
500 x 500 x 230mm (sink)
167. Work surface, stainless steel with Drawers
168. Mixer, household with attachments
169. Mixer, industrial with attachments
170. Mixer Bowl, Capacity 20ℓ
40ℓ
171. Shelf with hooks, mixer attachments,
Wall-mounted
172. Knife, cooks-, bakelite or nylon handle,
Stainless steel blade 203mm long
173 Trolley, multi-purpose

116
QUANTITY
REQUIRED**
D4: GENERAL PREPARATION
175. Tin opener, industrial for A10 tins
176. Mixer, industrial, with attachments
177. Mixer Bowl, Capacity: 12ℓ
20ℓ
40ℓ
60ℓ
178. Shelf, with hooks, mixer attachments,
wall mounted
179. Chopping Board Nylon 450 x 600 x 20mm
180. Scale, counter, weighs – 5g
(Electronic) Capacity 5kg
183. Liquidiser, Capacity: 5ℓ

117
QUANTITY
REQUIRED**
184 Sink, single, single drying leaf,
500x500x230mm (sink)
185 Work surface, stainless steel
186 Work surface, stainless steel with drawers
187 Scraper, dough-, plastic, one piece, 200mm
long, blade 50x80mm
188 Dough roller, heavy duty, 55cm long and
95mm diameter
PS: BREAD- AND SANDWICH PREPARATION AND TRAY TEA SERVICE
193 Chopping board, nylon. 450x600x20 mm
195 Knife, spreading, stainless steel
196 Knife, bread, table, stainless steel
197 Scoop, stainless steel, for portioning size 30
(30 ml/30g)
198 Measuring spoon, plastic, set of 12,4 ml, 5 ml,
2 ml, 1 ml
199 Shelf, tray, mobile, capacity:
732x660x900 mm (8-16 trays)
732x660x1641 mm (18-36 trays)
200 Toaster, sandwiches, capacity: 8 slices/minute
201 Bread cutting machine, 500 loaves/hour
202 Trolley, tea, 3-tier

118
QUANTITY
REQUIRED**
204 Food container, plastic, 500x400x150 mm
205 Clingwrap sealer
206 Sink, single, single drying leaf: 500x500x230
mm (sink)
207 Work surface, stainless steel with drawers
208 Work surface, stainless steel with shelf above
D6: THERAPEUTIC DIETS PREPARATION
209 Liquidiser, industrial, capacity:
1ℓ
5ℓ
210 Clingwrap sealer
211 Mixer, industrial with attachments
212 Mixer bowl, capacity:
10-12 ℓ
20 ℓ
213 Shelf with hooks for mixer attachments, wall
mounted
214 Scale, counter, weighs – 1g (electronic)
capacity: 5 kg
215 Wash basin, hand-, stainless steel
216 Soap dispenser
217 Disinfectant container
218 Sink, single, single drying leaf, 500x500x230
mm (sink)
219 Warm air hand dryer

119
QUANTITY
REQUIRED**
220 Platform, lowerator, mobile
555x812 mm
1023x537 mm
221 Baskets, 530x650x115 mm
222 Urn, capacity 15ℓ, wall mounted without
vapour hood
223 Trolley, tea, 3-tier
226 Work surface, stainless steel with shelf above
227 Measuring spoon, plastic, set of 12,5 mℓ, 5 mℓ,
2 mℓ, 1 mℓ
228 Scoop, stainless steel for portioning:
Size 12 (100 mℓ/90g)
Size 16 (62 mℓ/60g)
Size 24 (40 mℓ/35g)
Size 30 (30 mℓ/30g)
229 Spoon, cooks-, stainless steel, 350 mm long
230 Bowl, mixing, stainless steel
225x95x102 mm
305x120x122 mm
405x190x162 mm
231 Writing board, 2x2 meter, mobile
232 Chopping board, nylon 450x600x20 mm

120
QUANTITY
REQUIRED**
233 Shelf, nylon copping boards
D7: TUBE FEED PREPARATION
235 Soap dispenser
237 Disinfectant container
238 Liquidiser, industrial, capacity 5ℓ
239 Urn, capacity 15ℓ, without vapour hood
240 Sink, double, double drying leaf, 500x500x400
mm (sink)
241 Chair, bar-
242 Scale, counter, weighs 1g, (electronic)
capacity 5kg
243 Work surface, stainless steel with lockable
cupboards
244 Trolley, tea-, 3-tier
245 Notice board, 1x1 meter
248 Refrigerator, gastronorm, reach-in type,
capacity: 600ℓ

121
QUANTITY
REQUIRED**
E: COOKING AREA
249 Tilting frying pan, capacity:
30ℓ
60ℓ
250 Cooking pot, steam, tilting type on stand,
capacity:
23ℓ
60ℓ
120ℓ
150ℓ
(with stirring arm/porridge maker)
251 Oven, convection, steam and bake, capacity:
10 G-pans
20 G-pans
252 Trolley, oven-, convection, steam and bake, 20
pan
253 Pan, perforated, 530x325x55 mm deep
254 Pan, solid, 530x325x40 mm deep
255 Stove, industrial, electric ±1 130x825x876
mm, 3 oblong cast iron plates
256 Urn, capacity: 15ℓ
25ℓ
257 Vapour hood
258 Work surface, stainless steel, mobile,
1000x1000mm
259 Oil filter, capacity ± 20ℓ

122
QUANTITY
REQUIRED**
260 Scale counter, weighs 10g, (electronic),
capacity: 10kg
261 Trolley, tea, 3-tier (one per cook). Item per
trolley (Items 262-275)
262 Skimming ladle
263 Fork, cooks-
264 Measuring jug, stainless steel, 2 000ml
265 Egg lifter
266 Dough scraper
267 Pastry brush
268 Mixing bowl, capacity: 2 000ml
5 000ml
269 Knife, cooks-, stainless steel
270 Spatula, stainless steel
271 Spoon, cooks-, stainless steel
272 Beater, wire, stainless steel, 455mm
273 Ladle, stirring-, nylon ± 1 200mm long
274 Ladle, stirring-, stainless steel, ± 400mm long
275 Scale, counter-, weighs 10g, electronic,
capacity: 10kg

123
QUANTITY
REQUIRED**
AREA F: SERVING AREA
DISHING-UP AND GARNISHING AREA
276 Bains-marie, mobile
277 Serving containers with lids for Bains-marie:
G1:1 530x325x200/100 mm
G1:2 325x265x200/100 mm
G1:3 325x175x200/100 mm
G1:4 265x162x200/100 mm
G1:6 175x162x200/100 mm
278 Shelf, lowerator, mobile, crockery, capacity:
Heated 1x60 plates
2 x 60 plates
279 Shelf, lowerator, mobile, tray, capacity:
100 trays
280 Conveyor belt
281 Tong, food-, stainless steel, 510 mm long
282 Trolley, food, electrical, insulated
283 Work surface, stainless steel, mobile,
1000x1000mm
284 Spoon, cooks-, stainless steel, 350 mm long
285 Egg lifter, perforated blade, stainless steel,
150x100 mm long
286 Scoop, groceries, aluminium, 270 mm

124
QUANTITY
REQUIRED**
287 Scoop, stainless steel for portioning
Size 12 (100 mℓ/90g)
Size 16 (62 mℓ/60g)
Size 24 (40 mℓ/35g)
Size 30 (30 mℓ/30g)
288 Shelf, lowerator, mobile for baskets
289 Baskets 530x650,115 mm
290 Shelf, lowerator, mobile for plate lids, heated
Capacity: 1x60 plates
2x60 plates
292 Food container, plastic, 500x400x150 mm
G: SERVING AREA (DINING HALLS)
293 Bains-marie
G1:1 530x325x200/100 mm
G1:2 325x265x200/100 mm
G1:3 325x175x200/100 mm
G1:4 265x162x200/100 mm
G1:6 175x162x200/100 mm
295 Bains-marie, closed beneath
296 Milk refrigerator

125
QUANTITY
REQUIRED**
297 Shelf, lowerator, mobile, crockery, heated
2x60 plates
298 Shelf, lowerator, mobile, tray-, capacity: 100 trays
299 Toaster, bread-, rotating, capacity: 22 slices/4 mins
300 Tray rail, lattice type, stainless steel
301 Counter, serving, heated
302 Counter, serving, cooled
303 Cutlery, container, 6 divisions
304 Trolley, cutlery, dining hall
305 Urn, stainless steel without vapour hood
Capacity: 10ℓ
15ℓ
307 Ice machine, flakes
Capacity: 8kg/24 hour
180kg/24 hour
200kg/24 hour

126
QUANTITY
REQUIRED**
AREA H: DINING HALL
H1: GENERAL DINING HALL
308 Chair, dining hall
309 4/1/13 Table, dining hall
available
at
manpower
310 Trolley, clearing-
311 Tray, plastic, 540x310x10 mm
312 Shelf, tray, mobile
Capacity: 732x660x900mm (8-16 trays)
732x660x1641mm (18-36 trays)
313 Flower pot
314 Curtains
H2: ENTERTAINMENT HALL
315 Chair, dining hall
316 4/1/13 Table, dining hall
available
at
manpower
317 Trolley, clearing
318 Tray, plastic, 540x310x10 mm
319 Shelf, tray-, mobile
Capacity: 732x660x900mm (8-16 trays)
732x660x1641mm (18-36 trays)

127
QUANTITY
REQUIRED**
322 Partition, mobile
323 Flower pot
324 Oven, microwave, household
325 Sink, double, double drying leaf,
326 Wash-basin, hand-, stainless steel
328 Soap dispenser
329 Work surface, stainless steel with drawers and
lockable cupboard
331 Counter, serving-, cooled, mobile
332 Dishwashing machine, household or under-
counter loads from front, commercial
Capacity: 1 shelf/5minutes
Shelves: Plate-18/shelf, tray-7/shelf
Multi-purpose shelf – 25/shelf (cups, saucers,
small-/bread plates, cutlery)
333 Bains-marie, mobile
G1:1 530x325x200/100 mm
G1:2 325x265x200/100 mm
G1:3 325x175x200/100 mm
G1:4 265x162x200/100 mm
G1:6 175x162x200/100 mm

128
QUANTITY
REQUIRED**
335 Shelf, lowerator, mobile for plates, heated
2x60 plates
336 Shelf, lowerator, mobile for baskets with cups,
saucers, bowls, plates, not heated
337 Baskets, 530x650x115 mm
338 Buffet unit, mobile with drawers and
cupboards
339 Urn, wall mounted without vapour hood
Capacity: 15ℓ
340 Plate, dinner-, 250mm diameter
341 Plate, breakfast, 220mm diameter
342 Bowl, soup-, 150mm diameter, 55 mm deep
343 Plate, bread- or small-, 180mm diameter
344 Cup, tea-, 150 – 180 mℓ
345 Saucer, tea
346 Bowl, dessert, 160 mm diameter, 25 mm deep
347 Spoon, table-, stainless steel
348 Spoon, dessert-, stainless steel, 175 mm long
349 Spoon, soup-, stainless steel, 162 mm long
350 Spoon, tea-, stainless steel, 133 mm long
351 Knife, table-, stainless steel
352 Knife, bread-, stainless steel
353 Fork, table-,stainless steel
354 Fork, dessert-, stainless steel
355 Plate, cake-, glass, flat, 250-300 mm diameter
356 Jug, glass-, 1800 mℓ

129
QUANTITY
REQUIRED**
357 Bowl, fruit- or salad-, glass, 230 mm diameter
and 80 mm deep
358 Glass, drinking-, fruited, 250 mℓ
359 Glass, wine-, capacity: 160 mℓ
200 mℓ
360 Pot, tea, stainless steel. Capacity: 900 mℓ
2500 mℓ
361 Jug, stainless steel with groove spout and lid
Capacity: 1000 mℓ
1800 mℓ
362 Sugar bowl, with hinged lid, 105 mm deep, 65
mm diameter
363 Tong, food, stainless steel, 510 mm long
364 Table cloths
365 Tray cloths
366 Curtains
AREA I: WARD-/DIVISIONAL KITCHEN FOR PATIENTS/CLIENTS
cupboards above and refrigerator beneath
368 Urn, wall mounted, capacity: 15 ℓ
369 Oven, microwave, household
370 Bread toaster, tip-up, 10-12 slices
371 Milk refrigerator, 20ℓ

130
QUANTITY
REQUIRED**
372 Dishwashing machine, 1 shelf/5 minutes
(under counter, loads from front, commercial)
374 Soap dispenser
377 Warm water container, ± 13ℓ, insulated
378 Trolley, tea-, 2-tier
380 Bottle, glass, water, ± 900 mℓ with glass 250
mℓ, 1/bed
381 Jug, stainless steel with groove spout with lid
Capacity: 1000 mℓ
1800 mℓ
382 Glass, drinking-, fluted, 250 mℓ
383 Cup, tea-, 150-180 mℓ
384 Saucer, tea-
385 Plate, bread-, or small-, 180 mm diameter
387 Knife, bread-, stainless steel
388 Knife, table-, stainless steel
389 Fork, table-, stainless steel
390 Spoon, soup-, stainless steel, 162 mm long
391 Spoon, dessert-, stainless steel, 175 mm long

131
QUANTITY
REQUIRED**
394 Oven, convection-,/infrared-, microwave-,
industrial one per ward kitchen if required
according to type of food system (e.g. cook-
freeze-/cook-chill food system)
AREA J: REFRESHMENT ROOM FOR PERSONNEL
cupboards
396 Work surface, counter type, stainless steel
with refrigerator beneath
397 Urn, stainless steel, wall mounted, capacity:
15ℓ
398 Oven, microwave-, industrial
399 Bread toaster, tip-up, 10 – 12 slices per time
400 Sandwich toaster, 8 slices/time
401 Milk refrigerator, 20ℓ
402 Dishwasher, 1 shelf/5 minutes, under counter,
loads from front, commercial
404 Soap dispenser
407 Chairs, easy-

132
QUANTITY
REQUIRED**
408 4/1/13 Table, coffee-
available
at
manpower
409 Cup, tea-, 150 – 180 mℓ
410 Saucer, tea-
411 Plate, small- or bread-, 180 mm diameter
412 Sugar bowl, with hinged lid, 105 mm deep, 65
mm diameter
413 Jug, stainless steel, with groove spout and lid
Capacity: 1000 mℓ
1800 mℓ
414 Pot, tea-, stainless steel, capacity: 900 mℓ
2500 mℓ
415 Glass, drinking-, fluted, 250 mℓ
417 Flower pot
419 Shelf, lowerator, mobile, for baskets, cups,
saucers, plates
420 Baskets 530x650x115 mm
423 Vending machine (cold drinks, etc)

133
QUANTITY
REQUIRED**
AREA K: WASH AREA
K1 AND 2: CROCKERY WASH AREA, DINING HALL AND DIVISIONS/WARDS
426 Work surface, stainless steel with opening for
refuse bin
428 Sink, single, single drying leaf, 500x500x230
mm (sink)
429 Water hose with nozzle
430 Platform, mobile, 1000x600x300 mm
431 Conveyor belt
432 Dishwashing machine, industrial, capacity 1
shelf/5 minutes, under counter, loads from
front, commercial
Capacity: 16 shelves/hour
30-40 shelves/hour
130-150 shelves/hour
240 shelves/hour
Small flight (semi-automatic)
Flight (automatic, conveyor belt)
433 Shelves: Plate – 18/shelf
Tray – 7/shelf
Multi-purpose – 25/shelf
(cups, saucers, small-, bread
plates, cutlery)
434 Water hose with nozzle

134
QUANTITY
REQUIRED**
AREA K: POTS AND PANS WASH AREA
437 Shelf, pots, pans, 1450x610x230 mm, 4-tier
438 Sink, three-bowl, double drying leaf
439 Water hose with nozzle at first sink
441 Work surface, stainless steel, with opening for
refuse bin
442 Soap dispenser, automatic at 2nd sink
443 Rinsing hose at 3rd sink
444 Soaking trough
445 Pan, perforated-, 530x325x55 mm deep
446 Pan, solid-, 530x325x40 mm deep
447 Saucepan, stainless steel, capacity: 2000 mℓ
4000 mℓ
6000 mℓ
448 Cooling shelf, wire, 400x275 mm
449 Moulds, cake-pan (12 moulds/pan)
450 Moulds, jelly
451 Cutting frame, positioning, G-4x10 portions
452 Cutting frame, portioning, G-4x5 portions
453 Pan bread-, tinned, 300x80,60 mm

135
QUANTITY
REQUIRED**
AREA K: TROLLEY WASH AREA
454 Hosepipe with nozzle and linkage (length
determined by floor surface and position of
tap) container, hosepipe and nozzle, wall
mounted
AREA L: PARKING AREA
L1: CROCKERY – AND TRAY SHELF PARKING AREA DIVISIONS/WARDS
455 Shelf, lowerator, mobile, crockery, heated
456 Shelf, lowerator, mobile, trays
L2: FOOD TROLLEY PARKING AREA DIVISIONS/WARDS
457 Trolley, food, electrical/insulated
AREA M: OFFICE SPACE IN FOOD SERVICE UNIT OR ON WARDD LEVEL
458 4/1/13 Desk
available
at
manpower
459 Filing cabinet
460 Pencil sharpener
461 Complete or terminal
462 Chair, office
463 Chair, easy-
464 Work surface, wooden with drawers
465 Wastepaper basked
466 Notice board (blackboard 1x1 metre)
467 Fan/air conditioner
468 Heater/air conditioner

136
QUANTITY
REQUIRED**
AREA N: CLOAKROOMS
469 Wash-basin, hand-, stainless steel
471 Soap dispenser
472 Toilet
473 Shower
474 Sitting bench
475 Lockable cupboard/swimming bath hanging
basket
476 Dustbin with lid with foot pedal

137

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FOOD SERVICE MANAGEMENT AND ADMINISTRATION

MANUAL FOR THE PLANNING

Revised by Directorate Nutrition

2 PURPOSE AND FUNCTION OF A FOOD SERVICE 5

3 NEEDS ASSESSMENT FOR THE PLANNING OF AN

4 BUDGET AND FINANCIAL CONSIDERATIONS WITH THE PLANNING OF

5 THE PLANNING TEAM 14

6 THE PLANNING PROCEDURE 14

7 THE PLACEMENT OF A FOOD SERVICE UNIT AND DINING HALL 16

7.1 Placement of a food service unit 16

8 FLOOR AND FOOD PRODUCTION FLOW PLAN OF A FOOD SERVICE

9 PLANNING OF AREAS WITH APPROPRIATE PLACEMENT OF

10 EQUIPMENT AND UTENSILS FOR FOOD SERVICE UNITS AND

Department of Health 2001

11 CONSTRUCTION AND TYPE OF FINISHING FOR FOODSERVICE

12 PLANNING PROJECT SUMMARY 92

13 AREA ANALYSIS GUIDE FOR FOOD PROVISION SERVICES 95

14 NEEDS LIST AND COST ESTIMATION FOR EQUIPMENT AND

Department of Health 2001

2. PURPOSE AND FUNCTION OF A FOOD SERVICE

2.1 Provision of Food to Clients

2.2 Clinical Dietetic Service to Patients/Clients

2.3 Management of a Food Service Unit

2.4 In-service training of Food Service Personnel

3. NEEDS ASSESSMENT FOR THE PLANNING OF AN INSTITUTIONAL FOOD SERVICE

3.1 Compiling a needs List

Department of Health 2001

3.2 Factors Influencing the Needs Assessment

3.2.1 Type of clients

3.2.2 Number of clients

Table 1: Table of analysis (when patients number are known)

3.2.3 Type of Menu

Department of Health 2001

3.3 Type of Food Preparation and Food Service Systems

3.3.1 Conventional Food System

3.3.1.1 Description of a conventional food system

(i) Decentralised procedure

(ii) Partially decentralised procedure

Department of Health 2001

Fig. 1 FLOW DIAGRAM FOR A CONVENTIONAL FOOD SYSTEM

Standardised Recipes PREPARATION

Serving at Ward Level SERVING

Service Point CLEANING

Department of Health 2001

3.3.2 Cook-Freeze Food System

3.3.2.1 Description of a Cook-Freeze food system

(i) Single portion package

(ii) Mass portion package

Department of Health 2001

Department of Health 2001

3.3.3 Cook-Chill Food Service System

3.3.3.1 Description of a cook-chill food system

Department of Health 2001

Department of Health 2001

4. BUDGET AND FINANCIAL CONSIDERATIONS WITH THE PLANNING OF AN

Department of Health 2001

5. THE PLANNING TEAM

• A planning team is usually compiled as follows:

6. THE PLANNING PROCEDURE

6.1 Needs List

6.2 Provisional Sketch Plans

6.3 Planning Team Meeting

Department of Health 2001