Hospital Kitchen

Hospital kitchen services are crucial for providing high-quality food to patients with various dietary needs. The kitchen should be designed and equipped to accommodate different prescribed diets for patients. It should have designated spaces for staff entry, airlock entry, change rooms with handwashing facilities, receipt area for supplies, bulk storage, fruit/vegetable storage, cold room, dry ration/goods storage, pre-preparation, cooking/baking, reheating, packing/plating, trolley parking, loading/distribution, trolley/cart washing, pot wash, dishwashing, waste disposal, manifold room, cylinder storage, administrative rooms, and public utilities. The kitchen’s size depends on the number of hospital beds and meals required, and it can be located on-site or off-site from the health facility.