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Ryerson University
Nutrition and Food
FNS 200
Donna Barnes

DISTRIBUTION & SERVICE (Week 12) *food ratings are based most importantly to taste & temp Functional subsystem: Distribution & Service -Distribution is getting food from production to service. Service is the presentation of food to the customer. -Distribution is a complex process of getting the right food to the right patient at the right time. Distribution of food from production to the customer depends primarily upon 4 factors: type of production system in use, degree of meal preassembly prior to service, physical dist b/w production & service & amt of time b/w completion of production until time of service. *There are tray systems that allow you to serve food at the right temp: half is on the oven compartment & half is on the cold compartment & ensure tray is placed in the right orientation. (split tray cats; match a tray types req hot food items in heated compartment of the cart separate from refrigerated portion & tray delivery personnel then need to match hot food items w/ correct cold food tray prior to serving meal tray. *Aladdin system: tray system that’s insulated. There’s a hole in the middle where you put your plate and cover it w/ a dome. w/ the dome, it’ll remain hot, w/o the dome, it’ll become cold. You need to try out equipment to see if there’s any human error that might occur, ensure no airborne viruses contaminate food & food safely delivered to patients. Methods of meal distribution -Hot thermal retention: has a heated base consisting of a pellet, unitized base & induction heat base. Benefits include: support equipment & system operation are uncomplicated, no req for a special plate—any std size china, no special delivery cart is req. Constraints incl: provisions for maintenance of cold items, eg. milk & ice cream are not made, hot food can’t be held for no more than 45 min, additional service ware pcs need to be inventoried, stored, transported & washed & induction heat bases make it hard to determine if it is heating. -insulated components: benefits incl: only the dinner plate & food are insulated, no special bases to heat, simple, no burn hazard to attendant & customer & no special delivery cart req. Constraints incl: additional service ware pcs & attractive insulated components are often taken home by patients as useful mementos for hosp experience. -heat support cart: benefits incl: foods remain heated until tray is removed for service to patient. Constraints incl: pot for maintenance/repair problems is high, carts can be heavy & difficult to maneuver, no provisions are made for maintenance of cold food items at proper temp. -Hot & cold thermal retention -split tray -match a tray: problem of retherm carts are that food is brought on open wire vs. angle food racks & then go up to the unit, heated up & put back in the same posn, latter is easier to maneuver & not as clunky but you need plastic covers to a
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