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Area:680 m2

Head of Unit: Mrs. Mahboube Nasrolahi

Nutrition Expert: Mrs. Borhani

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The Golsar Hospital’s kitchen is located in the hospital’s underground and includes the following different sections

Nutrition office

Self-service or the hospital restaurant

Pantry

The location of washing the personnel’s dishes

Cooking and barbequing unit

ICU food provision unit

Washing dishes

Raw materials preparation unit such as the proteins (red meat, chicken, etc.)

Foodstuff processing unit for such tasks as grinding, slicing and preparing salad, etc.

Dry foodstuffs warehouse

Above-zero refrigerator

The temperature of the refrigerator is below-zero.

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Guidelines for the personal hygiene of the kitchen staff

Putting on uniform at workplace and ensuring the cleanness of the working dress

Shortness of the head hair, armpit hair, nails and the orderliness of the beard

Ensuring that the area beneath the nails is not filthy

Putting on working shoes, boots or slippers

Putting on gloves while working in different steps (preparation, supply, processing, cooking and distribution)

Putting on hats at workplace

Taking shower before work and after work

Using aprons during work and while cleaning the meats, vegetables and other foodstuffs

Using the uniform merely at workplace and refusing to leave the hospital with the kitchen uniform

Observing the hygiene of the hands based on the hospital’s approved guidelines (before starting to work and after removing the gloves)

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The food served for the patients and visitors at the hospital includes:

Breakfast, brunch, lunch, evening meal, dinner and a small night meal

Carrying the food to the place of distribution using food-warming utensils in each unit is done via elevators and serving hot food in the pantry is done by the cook in each unit. Food is provided to the patients by the food distributors.

Serving food to the small and separated units from the kitchen is done by the cook and after putting the covering/lid, the food is quickly offered to the patients using food-carrying trolleys

The cooked food include:

• Regular food is offered for lunch and dinner, and the weekly nutritional program in the unit changes seasonally
• Low-salt, low-fat diet foods such as barbequed fish, low-salt fish, baked chicken, chicken barbeque, low-salt stews and different sorts of vegetables
• Diabetes diet foodstuff such as baked chicken, barbequed fish, low-salt fish, chicken barbeque and low-salt stews with rice, which on average are considered to consist of 7 spoons, together with different vegetables salads
• Soft foods: they include soft diets for lunch and dinner. In this diet, depending on the conditions of the patient, baked vegetables puree, which is prepared along with soft baked chicken or baked mutton (muscle) or baked fish, or soup with steamed proteins or a small amount of soft pilaf rice along with proteins will be used
• Ulcer foods: they include baked chicken, baked beef or different chicken, beef or fish barbeques with rice and steamed vegetables
• Low-protein diet foods which include 60 grams of chicken and baked fish or barbequed and non-salty fish together with steamed vegetables

** The different soups prepared include noodle soup, barley soup and plum soup. Soup is offered along with all food options

** The distribution of food to the personnel is done at the self-service (restaurant) section of the kitchen and 150 people are served per each meal

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