Assessment of Transportation Conditions from the Kitchen to Patient Room and Temperature Quality of Hot Meals Prepared in Hospital Kitchen of the Gülhane Military Medical Academy

Abstract

In this study, it was aimed to detennine the transportation conditions of hot meals (soup n=10, main dish n=10, and rice n -10) and temperature quality while they are transported fronı the kitchen to patient room in the Giilhane Militaıy Medical Academy. In addition, final temperatures of the hot meals were compcıred between the meal servicing method of portioning on benmarie at corridor and offıce kitchen units. This study was carried out in period December 2002- January 2003. Physical conditions of vehicles and equipments ıtsed in ali the steps between the kitchen and the patient rooms were examined. Temperatures of the hot meals were determined in the kitchen (after cooking), at the arrival points to the meal serving units of the clinics, and during presenting to the first/last patients. It was determined that physical conditions of vehicles or equipments (except fronı the lids of meal transportation instruments-chromium-steel) are in good condition. It was found that cooking temperatures of the hot meals were proper in the kitchen and it was also at a sufficient level at the meal serving units of clinics regardless o f the distance to the hospital kitchen both far and close distance clinics. Temperatures of the hot meals which were given to the fırst and last patient in the meal servicing method by portioning on benmari at the corridor were higher than the meal servicing method by portioning at meal serving unit of the clinics (p<0.05). Consequently, it was determined that the meal servicing method by portioning on ben-marie at the corridor is more effective and practical for providing acceptable temperature quality of the hot meals. In addition, it was conciuded that using the lids of meal transportation instruments vvhich are in good condition and keeping of bain-marries those have sufficient amount of section at the meal serving units of the clinics affect temperature quulity of the hot meals positively.