{"id":354,"date":"2022-11-24T00:35:09","date_gmt":"2022-11-23T21:35:09","guid":{"rendered":"https:\/\/hastanemimari.com\/?page_id=354"},"modified":"2022-11-24T10:00:37","modified_gmt":"2022-11-24T07:00:37","slug":"ikrami-birimi-hastane-mutfagi","status":"publish","type":"page","link":"https:\/\/hastanemimari.com\/index.php\/planlama\/fonksiyonel-planlama-birimleri\/ikrami-birimi-hastane-mutfagi\/","title":{"rendered":"\u0130kram Birimi (Hastane Mutfa\u011f\u0131)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>1.Giri\u015f<br>Tan\u0131m<\/strong><br>\u0130kram Birimi , yatan hastalara, ayakta tedavi ve poliklinik hastalar\u0131na ve personele uygun \u015fekilde ve tesisin Hizmet Plan\u0131na g\u00f6re yemek hizmeti temin edecek olan fonksiyon alan\u0131d\u0131r. Yemek servisi ayr\u0131ca y\u00f6netim kurulu toplant\u0131lar\u0131, seminerler, konferanslar ve \u00f6zel g\u00fcnler gibi toplant\u0131 ve etkinlikler i\u00e7in yemek hizmetini de i\u00e7erebilir.<br>Sa\u011fl\u0131k kurulu\u015flar\u0131ndaki \u0130kram \u00dcniteleri, ba\u011f\u0131\u015f\u0131kl\u0131\u011f\u0131 bask\u0131lanm\u0131\u015f, hassas, t\u0131bbi a\u00e7\u0131dan hasta veya \u00e7ok gen\u00e7 olabilecekleri i\u00e7in g\u0131da kaynakl\u0131 hastal\u0131klara yakalanma olas\u0131l\u0131\u011f\u0131 di\u011fer pop\u00fclasyonlardan daha y\u00fcksek olan olduk\u00e7a hassas bir pop\u00fclasyona yiyecek sa\u011flar. Sonu\u00e7 olarak, n\u00fcfusun \u00e7e\u015fitli diyet ihtiya\u00e7lar\u0131 nedeniyle beslenme hizmeti sa\u011flamak zordur. Yiyecekler, her ya\u015f grubundan, dini, k\u00fclt\u00fcrel ve sosyal k\u00f6kenden gelen hastalara ve hastal\u0131k nedeniyle beslenme a\u00e7\u0131s\u0131ndan savunmas\u0131z olanlar i\u00e7in uygun, lezzetli ve \u00e7ekici olmal\u0131d\u0131r.<br>G\u0131da sunum yakla\u015f\u0131m\u0131 etnik az\u0131nl\u0131klara adil ve e\u015fit davranmal\u0131d\u0131r. \u00d6zel diyetler k\u00fclt\u00fcrel veya dini ihtiya\u00e7lar\u0131 kar\u015f\u0131lamal\u0131d\u0131r, ki\u015fisel diyetlere kar\u015f\u0131l\u0131k verilebilmelidir. Hastalar\u0131n diyet ihtiya\u00e7lar\u0131n\u0131n de\u011ferlendirilmesi, ayn\u0131 zamanda \u00f6\u011f\u00fcn zamanlamalar\u0131 tercihlerini ve i\u015ftah\u0131 azalm\u0131\u015f olanlar i\u00e7in tam \u00f6\u011f\u00fcnler yerine aperatif veya bile\u015fik yemek tarz\u0131 \u00f6\u011f\u00fcnlerin sa\u011flanmas\u0131n\u0131 da dikkate almal\u0131d\u0131r.<br>Yemek hizmetlerinin sa\u011flanmas\u0131, \u00f6zellikle mesai sonras\u0131 eri\u015fim i\u00e7in kafeteryalar\u0131, b\u00fcfeleri veya otomat da\u011f\u0131t\u0131m alanlar\u0131n\u0131 i\u00e7erebilir.<br>Yemek Hizmeti Modeli, a\u015fa\u011f\u0131dakiler de dahil olmak \u00fczere \u00e7e\u015fitli g\u0131da maddelerinin haz\u0131rlanmas\u0131 ve servisi i\u00e7in alan ve ekipman gereksinimini belirleyecektir:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00dcr\u00fcnleri alma ve teslim etme  alanlar\u0131<\/li>\n\n\n\n<li>Depolama alanlar\u0131<\/li>\n\n\n\n<li>Yemek Haz\u0131rl\u0131k ve \u0130\u015fleme alanlar\u0131<\/li>\n\n\n\n<li>Pi\u015firme, yeniden \u0131s\u0131tma ve \u00e7\u00f6zd\u00fcrme alanlar\u0131<\/li>\n\n\n\n<li>Yemek servisi ve da\u011f\u0131t\u0131m\u0131<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Yemek servisi tesisleri ve ekipmanlar\u0131, bu K\u0131lavuzdaki \u0130lkelere ve ilgili G\u0131da Standartlar\u0131 Kurallar\u0131na uygun olmal\u0131d\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u0130\u015flevsel ve Planlamaya \u0130li\u015fkin Hususlar<br>Operasyonel Modeller<br>\u00c7al\u0131\u015fma saatleri<br><\/strong>\u0130kram Birimi genellikle uzun bir g\u00fcn esas\u0131na g\u00f6re \u00e7al\u0131\u015facak, yatan hastalar i\u00e7in her g\u00fcn sabah 6 ile ak\u015fam 9 aras\u0131nda hizmet edecek, gece personeli i\u00e7in yemeklerin haz\u0131rlanmas\u0131 ve depolanmas\u0131 ile g\u00fcn i\u00e7indeki t\u00fcm \u00f6\u011f\u00fcnleri kapsayacak \u015fekilde hizmet verecektir.<br><strong>Planlama Modelleri<br>Konum, Yap\u0131land\u0131rma<br><\/strong>\u0130kram Birimi, sa\u011fl\u0131k tesisi i\u00e7inde veya tesis d\u0131\u015f\u0131nda, sa\u011fl\u0131k tesisinden uzakta yer alabilir.<br><strong>Yerinde Haz\u0131rl\u0131k<br><\/strong>Yemek \u00dcnitesi, Cook-Chill veya Cook-Serve yemek haz\u0131rlama sistemini bar\u0131nd\u0131racak \u015fekilde tasarlanabilir.<br>Cook-Chill, yiyeceklerin (taze veya dondurulmu\u015f) haz\u0131rland\u0131\u011f\u0131, pi\u015firildi\u011fi ve ard\u0131ndan be\u015f g\u00fcne kadar so\u011futuldu\u011fu s\u00fcreci ifade eder. Yiyecekler toplu olarak so\u011futulabilir veya so\u011fuk tabaklanabilir ve ard\u0131ndan so\u011futulabilir. Tabaklanm\u0131\u015f, so\u011futulmu\u015f yiyecekler daha sonra yeniden \u0131s\u0131t\u0131labilir ve servis edilebilir. Alternatif olarak, toplu olarak so\u011futulmu\u015f yiyecekler yeniden haz\u0131rlanabilir ve daha sonra tabaklan\u0131p  servis edilebilir.<br><strong>Cook Chill haz\u0131rl\u0131\u011f\u0131ndaki varyasyonlar \u015funlar\u0131 i\u00e7erir:<br><\/strong>-Uzat\u0131lm\u0131\u015f Raf \u00d6mr\u00fcrl\u00fc Cook-Chill, yiyeceklerin Cook-Chill y\u00f6ntemine g\u00f6re i\u015flendi\u011fi ve kontroll\u00fc bir s\u0131cakl\u0131kta 28 g\u00fcne kadar so\u011futulmu\u015f olarak sakland\u0131\u011f\u0131<br>-Yiyeceklerin haz\u0131rland\u0131\u011f\u0131, porsiyonlara ayr\u0131ld\u0131\u011f\u0131 veya tabaklanmadan  ve 12 aya kadar donduruldu\u011fu Cook-Freeze; \u00e7\u00f6z\u00fcld\u00fckten sonra yiyecekler geleneksel Cook-Chill ile ayn\u0131 \u015fekilde i\u015flenir.<br><strong>Cook-Serve<\/strong>, taze veya dondurulmu\u015f g\u0131dalar\u0131n haz\u0131rland\u0131\u011f\u0131, pi\u015firildi\u011fi, tabakland\u0131\u011f\u0131 ve hemen servis edildi\u011fi s\u00fcreci ifade eder. Pi\u015fir-Servis s\u00fcrecinin varyasyonlar\u0131 \u015funlar\u0131 i\u00e7erir:<br>-S\u0131cak tabaklama, teslimat ve servis<br>-S\u0131cak d\u00f6kme yiyeceklerin temini , ard\u0131ndan tabaklama ve servis.<br>Yiyecek haz\u0131rlama sistemleri, teslim alma, depolama, haz\u0131rlama, pi\u015firme ve f\u0131r\u0131nlama i\u00e7in alan ve ekipman gerektirir. Dondurulmu\u015f haz\u0131r yemekler, toplu paketlenmi\u015f ara \u00f6\u011f\u00fcnler , bireysel paketlenmi\u015f porsiyonlar veya s\u00f6zle\u015fmeye ba\u011fl\u0131 olarak belirlenen hizmetleri kullanan sistemler gibi haz\u0131r yemek hizmeti sistemleri, so\u011futma, bekletme, \u00e7\u00f6zd\u00fcrme, porsiyonlama, pi\u015firme ve\/veya f\u0131r\u0131nlama i\u00e7in alan ve ekipman gerektirir.<br><strong>Saha D\u0131\u015f\u0131 Haz\u0131rl\u0131k<br><\/strong>Yiyecekler tesis d\u0131\u015f\u0131nda veya hastane kamp\u00fcs\u00fcnde uzak bir yerde haz\u0131rlan\u0131yorsa, a\u015fa\u011f\u0131dakiler ge\u00e7erli olacakt\u0131r:<br>-Bu b\u00f6l\u00fcm (Yemek Birimi) kapsam\u0131nda \u00f6zetlenen gereksinimler uygun \u015fekilde azalt\u0131labilir.<br>-Teslim edilen g\u0131dan\u0131n tazeli\u011fini, s\u0131cakl\u0131\u011f\u0131n\u0131 muhafaza etmesini ve <strong>kontaminasyonu <\/strong>\u00f6nlemesini sa\u011flamak i\u00e7in koruma sa\u011flanmal\u0131d\u0131r.<br>Teslimat d\u0131\u015f kaynaklardan geliyorsa, hava ko\u015fullar\u0131na kar\u015f\u0131 koruma sa\u011flanmal\u0131d\u0131r. Kirli ve temiz \u00f6\u011felerin kar\u0131\u015fmas\u0131n\u0131 \u00f6nlemek i\u00e7in ekipman\u0131n kapsaml\u0131 temizli\u011fi ve sanitasyonu i\u00e7in gerekli \u00f6nlemler al\u0131nmal\u0131d\u0131r. Hastane alan\u0131n\u0131n uzak bir b\u00f6l\u00fcm\u00fcnden yiyecek getiriliyorsa, t\u00fcm ba\u011flant\u0131lar kapal\u0131 olmal\u0131 ve hava ko\u015fullar\u0131na kar\u015f\u0131 makul \u00f6l\u00e7\u00fcde korunmal\u0131d\u0131r.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"637\" height=\"523\" src=\"https:\/\/hastanemimari.com\/wp-content\/uploads\/2022\/11\/Ikram-birimi.png\" alt=\"Hastane projelerinde ikram birimi nas\u0131l olmal\u0131d\u0131r. Hastane mutfa\u011f\u0131 fonksiyonel planlama ilkeleri ve gereklikler nelerdir?\" class=\"wp-image-355\" srcset=\"https:\/\/hastanemimari.com\/wp-content\/uploads\/2022\/11\/Ikram-birimi.png 637w, https:\/\/hastanemimari.com\/wp-content\/uploads\/2022\/11\/Ikram-birimi-300x246.png 300w\" sizes=\"auto, (max-width: 637px) 100vw, 637px\" \/><figcaption class=\"wp-element-caption\">ane M<\/figcaption><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>1.Giri\u015fTan\u0131m\u0130kram Birimi , yatan hastalara, ayakta tedavi ve poliklinik hastalar\u0131na ve personele uygun \u015fekilde ve tesisin Hizmet Plan\u0131na g\u00f6re yemek hizmeti temin edecek olan fonksiyon alan\u0131d\u0131r. Yemek servisi ayr\u0131ca y\u00f6netim kurulu toplant\u0131lar\u0131, seminerler, konferanslar ve \u00f6zel g\u00fcnler gibi toplant\u0131 ve etkinlikler i\u00e7in yemek hizmetini de i\u00e7erebilir.Sa\u011fl\u0131k kurulu\u015flar\u0131ndaki \u0130kram \u00dcniteleri, ba\u011f\u0131\u015f\u0131kl\u0131\u011f\u0131 bask\u0131lanm\u0131\u015f, hassas, t\u0131bbi a\u00e7\u0131dan hasta &#8230; <a title=\"\u0130kram Birimi (Hastane Mutfa\u011f\u0131)\" class=\"read-more\" href=\"https:\/\/hastanemimari.com\/index.php\/planlama\/fonksiyonel-planlama-birimleri\/ikrami-birimi-hastane-mutfagi\/\" aria-label=\"More on \u0130kram Birimi (Hastane Mutfa\u011f\u0131)\">Devam\u0131n\u0131 oku&#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":177,"menu_order":7,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-354","page","type-page","status-publish"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.10 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u0130kram Birimi (Hastane Mutfa\u011f\u0131) - Hastane Mimar\u0131<\/title>\n<meta name=\"description\" content=\"Hastane projelerinde ikram birimi nas\u0131l olmal\u0131d\u0131r. 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