There are two distinct trends I am seeing in Helathcare across
the country. First, there is a need for increased integrity
with food safety and thus many operators are slowly using more
and more disposable plates and serving dishes. Disposable plates
and the like are ‘one time use’ items. They are
lightweight. They come in attractive and multisize formats.
While they are expensive to use, many operators justify the
increased cost by decreasing resources in the dishroom, decreasing
maintenance costs in the dishroom, and decrease the need to
constantly replace china dishware due to breakage etc.
Disposable plates and the like will be used more and more in
health care food services and this trend will be fuelled by
not only the need for higher food safety but also the fact that
the length of patient stay is decreasing and thus the patient
is more likely to accept the disposable plate rather than the
Second, the needs of the operator to increase the HACCP program
integrity is growing. The Burlodge meal systems for example,
have addressed this and now have on-board HACCP monitoring computers
that can be monitored and programmed using a central computer.
All meal carts can be monitored in real time, allowing the operator
full control from a central location. Historical temperature
data is also available using the Burlodge HACCP system.
vs. Shared Food Services