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|  Main Topic  |  Hygiene inHospitals and retirementHomes Hygiene in a hospital kitchen Cost-effective cleaning: matching the machine with the material Healthy and tasty food isn’t the only thing on the menu for today’s kitchen managers. Due to ever demanding regulations, their work revolves more and more around hygiene. At St. Franziskus Hospital in Mönchengladbach, meeting these increasingly strict standards is a matter of course. St. Franziskus Hospital is part of the Maria Hilf Clinics patient, the “cook-and-chill” process requires the food to be cooked company, which operates several medical care facilities. Since and refrigerated up to 72 hours before serving. The meals, usually adopting the ‘cook and chill’ system, the team in charge of food and cooked to 75 percent, are refrigerated to three degrees Celsius beverage catering for patients and personnel has received great for a maximum of 90 minutes, then stored in a cool environment. praise. The benefits are obvious: High-quality meals that look and Once they arrive in the ward, they are ‘regenerated’ per induction taste great delivered hot and fresh, higher flexibility throughout heating on a tray trolley connected to docking stations that provide the entire value chain, and effective hygiene risk prevention. the power. The regeneration process takes 35 minutes. Once ready, the meals can then be served hot and fresh to the patients. Managing change David Geisler, Procurement, Logistics and Service Manager at Kitchen Manager Ulrich Schroeder has been working at the Maria Hilf Clinics, explains the advantages of the new system: hospital since 1992 and was involved in the kitchen planning “Switching to ‘cook-and-chill’ has turned us into experts for process from the outset: “The kitchen needs to be efficient. This is high-quality, fresh catering on a large scale. At this stage, we’re why we decided early on to switch from ‘cook-and-hold’ to ‘cook- running only at about 70 percent of capacity, so we’re looking at and-chill.’ The new system not only raises food quality but also supplying other organizations in the region, like hospitals, retire- has logistical advantages. Together with my colleagues, I looked ment homes, company cafeterias and the like.” All the necessary at ‘cook-and-chill’ operations around the country to acquire the renovations were implemented cost-effectively during construction necessary kitchen planning skills and successfully implement the of the building extension, also thanks to sound planning at the out- system in our own kitchens.” set. The docking stations required for the multi-purpose trolleys, In contrast to the “cook-and-hold” process, which involves cooking for instance, were installed at all 28 wards. Besides the kitchen, meals and keeping them hot until they are transported to the we also upgraded the equipment in the scullery to accommodate the new system. At present, 24 part-time staff work in the scullery to support the kitchen team (26 full-time and part-time staff), which is in charge of preparing meals and cleaning the kitchen. Pick-up of the meals at the chilling station and delivery to the ward is handled by Clinoserv, a wholly-owned subsidiary of Maria Hilf Clinics. At the ward, nursing staff are in charge of regenerating the meals for distribution to patients. “Our recipes needed some adjusting to ensure smooth opera- tions. For instance, the manufacturer recommends a regeneration period of 50 minutes, which would have required two ‘docking stations’ per ward to ensure all patients receive their meals on time. It turned out not to be necessary: By optimizing the cook- Competence united (left to right): Veronika Schroeder (Chef), Ulrich ing process, we can reduce regeneration to 35 minutes without Schroeder (Kitchen Manager), David Geisler (Divisional Manager of compromising quality. Now, we only need one docking station in Procurement, Logistics, Service), Christine Dominik (Divisional Manager of Service, Clinoserv), André Schacht (Sales Manager for the Rhine/ each ward. Considering the cost of about 12,000 Euro per unit, Ruhr region, IP Gansow). you can imagine the savings,” David Geisler adds. Thanks to the tweak in the cooking process there was no need to order an addi- 22 GLOBAL CLEANING | ISSUE 2016


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