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The Joint Commission requirements for food and sanitation

By Billy G. Linton AIA posted 01-12-2011 04:05 PM

  
The state of Alabama is currently in the process of have a new psychiatric hospital designed. The patients will be fed in the new hospital, however, the food will be prepared in another facility and transported to the new building. I have been told that the new building will be required by The Joint Commission to have a dishwasher in the building even though the food is prepared elsewhere. Is this true and where can I find the regulation?
2 comments
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Comments

Tara L. Imani AIA
01-18-2011 02:21 AM

Hi Billy,
It's been a while since I was involved in helping get a home health care agency accredited (as the owner, not the architect), so maybe things have changed. Of course, home care is a different animal totally than hospital care.
In addtion to what Philip has already said, you may have already researched the Joint Commission's website: http://www.jcrinc.com/Accreditation-Manuals/PCAH11/2130/. If not, this link will take you directly to www.jointcommission.org and from there you can select the hospital or facility type that relates to your project.
If you cannot locate the info on their site, I would suggest calling the Joint Commission directly and asking them and/or asking your client to provide the required data for the new regulation. In my opinion, this information is something that your client or the client's representative should be able to provide for you.
Back to what Philip said, it does seem more specific to what the State Board of Health would cover. It could be that both agencies have rules governing such.
Good luck on the project. Please post your findings, if time permits.

Philip O. Bean AIA
01-14-2011 09:40 AM

This probably will fall under the review of the Alabama state board of health, and will take place in the Facilities Mgmt. Plan Review phase...even though food will not be prepared in the new facility, it will be served and in some ways "handled" in the new facility. Even ice is considered a "food product" and anthing item that is used to serve, hold, or transport food will be required to be propery cleaned, either in a three compartment sink or a dishwasher...most jurisdictions require a three compartment sink and designated hand wash sink as a minimum, even in addition to a dishwasher. Here is the good news....it doesn't need to be a big footprint...about 100 to 120 sq ft for both sinks and a small dishwasher...this will probably trigger a grease trap requirement, but a grease interceptor may be approved...but first see if they will accept just a three compartment sink...
Philip Bean, AIA Foodservice Design Associates, Inc.