The Role of Cook-Chill and Cook-Freeze Methods as Indicators of Quality of Nutrition Services in Hospital

An outbreak of COVID-19 cases among food and nutrition department employees at a hospital kitchen occurred because it was difficult to maintain physical spacing between staff. There is lack people during self-isolation. However, the must still operate 24 hours provide meals. This study aimed comprehensively evaluate plate waste, patient satisfaction, associated with cook-serve methods compared cook-chill cook-freeze methods. The first stage this determine nutritionally appropriate, microbiologically safe foods stored after process customer preferences through sensory aspects using CATA. menu that has been chosen three protein dishes one vegetable dish. second an experimental conducted in general ward Indonesian private hospital. Two hundred ten patients (expected admittance ≥ two days) were served meals from cook-serve, cook-chill, cook-freeze. Patients' satisfaction waste measured. Intake mealtimes assessed visible portion size assessment method. Conclusion: results show no significant difference hospitalized cook-c, hill, for dishes. Cook-chill potential be implemented kitchen.