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汶川地震医疗救援中,华西医院中央厨房在充分保障生产环境安全和食品安全的前提下,遵照标准化生产、速凉科技、网络化管理、营养指导四大理念,停止了有可能出现控制失效的食品生产,合理计划库存物资量,加强食品原料来源及品质检查;调整菜式结构;针对来自不同地区、不同民族的伤员和家属,制作特别餐;针对伤员和医护人员研发新菜品;保证轻伤员的营养供给、为重伤员提供个体化常规化的营养治疗方案。其间共为灾区70077人次(伤员36330人次,家属33747人次)、一线救护人员36273人次供餐,并完成普通病员及其他院内职工的供餐任务。最高每日供餐18372人次。
In Wenchuan earthquake medical rescue, Huaxi hospital central kitchen under the premise of fully ensuring the safety of production environment and food safety, according to the four concepts of standardized production, rapid cooling technology, network management and nutrition guidance, stopped the possible failure of the control of food Production and reasonable planning of inventory materials, strengthen the source of raw materials and quality inspection; adjust the cuisine structure; for different regions from different ethnic wounded and their families, making special meals; for the wounded and medical staff to develop new dishes; to ensure that minor wounded Of the nutritional supply for the seriously wounded individualized routine nutrition treatment programs. In the meantime, a total of 70,077 passengers (36,330 passengers and 33,747 people attended the disaster area) and 36,273 ambulance workers were provided for the disaster area and catering tasks for ordinary patients and other hospital staff were completed. Maximum daily food 18,372 passengers.