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Basic principles of sanitation and layout of a nutrition unit
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The layout of a nutrition unit in the hospital is determined by the general layout of the hospital and, thus, it may vary. The nutrition unit may be in a separate building, in an additional building or within the hospital. In multidepartment hospitals the nutrition unit is usually located in a separate building. If the nutrition unit is within the hospital, it should be placed on the upper floor. This prevents the smell from spreading to the departments and wards. Storage rooms, chilling coolers, vegetable rooms should be placed on the ground floor (or in the cellar). These rooms should be connected with a freight elevator.
There are standard requirements for the types of sections in a nutrition unit and their area (see table 1).
The number of sections in a nutrition unit is determined by the capacity of the hospital (i.e. number of beds in the hospital).
Table 1
Total area of sections of a nutrition unit
| Rooms | Total area (m²) Capacity of the hospital (number of beds) | |||||
| Production area | ||||||
| Vegetable storage room | ||||||
| Meat storage room | ||||||
| Fish storage room | ||||||
| Room for boiling the foods | ||||||
| Room for chilling the foods | ||||||
| Confectionary room | ||||||
| Cleaning room | ||||||
| Storage room for dried goods | ||||||
| Vegetable storage room |
In hospitals for 50-100 beds one room in a nutrition unit may be a multifunctional place. For example, one room can be a place for meat, fish and poultry storage, for chilling foods, a pantry for dried goods and bread.
The functional relations of separate sections ensuring a smooth course of the technological processes must be considered in the inner layout of a nutrition unit. A nutrition unit should be supplied with separate passages for foods and other freights, raw and cooked foods, clean and dirty containers, dirty and clean dishes or cooked food. There should be separate entrances and exists for the medical staff and visitors. The sections should be grouped according to their purpose.
There should be a canteen in each department. The food should be weighed, warmed up or chilled and served in the canteen. Tea, coffee should be made here as well. The dishes should be washed and stored in the canteen.
The area of a canteen depends on the number of beds in a department. It is 14 m² for the departments which hold 30 beds; it is 18 m² for the departments which hold 60 beds.
The area of the canteen is calculated in the following way: 1.2 m² per person considering that only 50% of the patients have dinner in the canteen.