A right catering is an important component in the life of any hospital.
Adjusted integrated system of catering solves the following problems:
- instances of non-compliance with sanitary requirements for preparation, storage and delivery of goods;
- lack of qualified personnel;
- use of outdated manufacturing equipment for catering;
- failure to observe proper decontamination facilities.
«Hospital Management» offers a system of comprehensive catering services in health care institutions:
- qualified consultation in development and design of dining facilities in hospitals.
- organization of patients and staff dining.
- development and implementation of appropriate types of dietary menu based on individual characteristics and needs of each patient;
- organization of cafe, snack bars, handouts in the health facility;
- organizing VIP – events: banquets, seminars and conferences services of different scale.
How do we do it?
- prepared products come to a special gastrovolume being transported in isothermal containers.
- it is delivered by specialized transport, where required temperature +2 – 6° C is maintained.
- after delivery, the serving temperature of each course is supported by a special hardware. Soups are stored in a thermos with the temperature of 65-75 degrees. Main dishes serving temperature of 70 degrees is maintained in a special oven for food heating.
- appetizers and salads are sliced according to the rules of technology and dressed just before serving. We provide a free choice of salad dressings.
- products are reheated in specialized cabinets to the desired serving temperature, depending on the specific course.
- individual portioning is convenient for the patient.
- distributors carriy ready meals to the wards for each patient individually, so the food always is hot and on time.
- after the meal staff collects and washes dishes and cleaning kitchen areas.
- staff takes a rigorous certification.
Features of our service:
- systematic approach to food organization;
- use of modern equipment with the possibility of monitoring (control) of cooking;
- Improved processes and minimizing of the impact of human factors;
- the highest level of food security that is guaranteed by quality of control and compliance with HACCP;
training and staff development;
- all processes of preparation, storage and delivery meet the standards of modern hygiene requirements.
The unique control system:
- dishes are delivered directly from the culinary department. We carry out quality of control of incoming raw materials and cooking; provide clean equipment based on a quality of management system ISO 9001:2000, commonly adopted by the European Community.
- this system is introduced in Ukraine and its full application is possible in the production of high-tech level.
- quality management system ISO 9001:2000 includes rules relating to these aspects of food production: staff, premises and equipment, documentation, manufacturing processes dishes, QC.
- each delivery of our products we accompany with proper permits and certificates of quality.