| ing meals to the hospital cafeteria is just one of | | | | stainless steel with reinforced edges and or |
| the tasks of the kitchen in a medical facility. | | | | corners. Stainless steel is a material which will not |
| There is another side, often unseen and poorly | | | | rust and is guaranteed to last for many years of |
| understood by many. That is the catering of | | | | use. It is also very easy to clean and sterilize |
| meals, via food delivery carts to the patients. | | | | since it is non-porous. Any surface that comes in |
| Many who have had overnight hospital stays in | | | | contact with food or eating utensils must be able |
| the past have given bad reviews of the food | | | | to be sterilized. This is to prevent cross |
| served. They complained about cold or lukewarm | | | | contamination from bacteria which might be |
| meals that tasted bland and were in too small of | | | | picked up. Since these carts are destined to be |
| portions, but many fail to keep in mind that as | | | | wheeled throughout the hospital, you should look |
| hospital patients, these reviews were not likely to | | | | for heavy duty casters of at least four inches |
| give a favorable view of anything. Today, there is | | | | across, depending upon the overall size of the |
| no excuse for patients receiving off temperature | | | | food delivery cart. Large wheels make these |
| meals from the food delivery carts. In fact, not | | | | mobile units more easily maneuvered through the |
| only is it an inconvenience to their taste buds, but | | | | halls and corridors. |
| it is also a danger to those with weakened | | | | En route to the wards, the food delivery carts |
| immune systems. | | | | must keep the food at a constant temperature. |
| A hospital's task is to help those who come on | | | | If air from the inside of a heated cabinet is lost |
| the road to healing. In many cases, this will require | | | | from a leaky door closure or poor insulation, the |
| that the patient must stay in the hospital for an | | | | internal temperature of the food could quickly |
| extended period of time. While they are there, | | | | reach the “danger zone”. This is |
| their daily human needs do not change. They still | | | | between 40 degrees and 140 degrees Fahrenheit. |
| need to sleep, eat, and drink. The hospital's | | | | In this range, bacteria multiply rapidly, increasing |
| kitchen will take care of the latter two. All meals | | | | the chances of triggering a potentially fatal food |
| for those confined to their rooms will be prepared | | | | born illness in weakened patients. Magnetic gasket |
| in the kitchen and loaded onto food delivery carts | | | | seals on the doors, side to side air flow and an |
| to take to the wards. There are certain qualities | | | | easy to read external thermometer are all |
| of these carts which will help them to fulfill their | | | | features which can prevent heat loss from a cart. |
| role in the most efficient manner possible. | | | | Your food delivery carts need to be able to |
| One of the aspects you should look for in food | | | | perform their jobs well, and by purchasing quality |
| delivery carts are those which are durable and | | | | carts which are built to last, you can be assured |
| stable. This means that you ought to require | | | | of their reliability and the patient's safety. |