journal december 07 - Hospital Caterers Association

HOSPITAL
The Official Journal of the Hospital Caterers Association
www.hospitalcaterers.org
caterer
DECEMBER 2007
New tea products
contract from
NHS Supply Chain
Hotelympia 2008
Trinny and Susannah
address hospital catering
Water for Health
HOSPITAL
The Official Journal of the Hospital Caterers Association
www.hospitalcaterers.org
caterer
Chairman’s Column
5
Branch News
6-9
HCA National Awards 2008
10-11
HCA Conference 2008
Food for thought…
12-13
Chefs at the ready
for Hotelympia 2008
15
Trinny and Susannah
address hospital catering
17-19
New tea products contract
from NHS Supply Chain
21
Caterers claim nursing attitudes are
chief barrier to good patient nutrition
22-23
Water for Health
25
Cleaning and hygiene supply
solutions for the NHS
27
Cleaning standards
affect patient choice
29
RAFAEL gathering debates
public sector procurement
in Northern Ireland
30-31
EDITOR
EDITORIAL ASSOCIATE
PUBLISHER
Carolyn Robinson
23 Winchcombe Drive, Burton on Trent,
Staffordshire DE15 9EN
Judy Sykes
Tel: 0161 442 5701
E-mail: [email protected]
Tel: (07976) 398979
E-mail: [email protected]
Website: www.hospitalcaterers.org
Lansdowne Publishing Partnership Limited,
11-12 School House, 2nd Avenue,
Trafford Park Village, Trafford Park,
Manchester M17 1DZ.
CONTRIBUTORS
Gary Adamson, Linda Batchelor, Sonja Brine, Trevor Colcomb, Sewellyn Douglass-James,
Allan Gimson, Bernie Grimes, Ron Hedicker, Graham Holman, Gareth Hudson,
Stuart Kermack, Caroline Lecko, Carol Lendrum, Andrew Matthews, Michael Masters,
Terry Reeves, Carolyn Robinson, Sandra Roberts, Craig Smith, Neil Watson-Jones,
Adele Waters, Kingsley Verity, Stuart Wray.
Tel:
(0161) 872 6667
Fax: (0161) 872 6665
E-mail: [email protected]
Hospital Caterer is published six times a year and is sent to all Members of the Hospital Caterers Association. It is available on subscription, £45.00 pa, Enquiries to the publishers.
The HCA does not verify the claims made by advertisers as to the safety, efficiency or acceptability of their products. The views expressed in this Journal are not necessarily those of
the Association. News, views and comments are always welcome and should be sent to Lansdowne Publishing.
HOSPITAL CATERER
3
CHAIRMAN’S COLUMN
The not so good summer months (weatherwise) are over and we are now into possibly our busiest
time of the year with Christmas almost upon us. I am always amused by the fact that caterers
become everybody’s best friend at this time of the year when extra favours are needed, such as
more mince-pies for the ward or extra food treats or table decorations for staff gatherings and
parties. But I’m sure the goodwill, support and assistance we give now helps to ensure that our
services are appreciated and well recognised during the forthcoming year.
Since my last column in October, both the Council of
HCA, and it provides a range of actions to help tackle
Europe Alliance’s ‘10 Key Characteristics of Good
the problems of malnutrition in older people in hospitals
Nutritional Care in Hospitals’ and the ‘Hydration Toolkit’
and care homes. Gordon Lishman, Director General of
role. If it is to be done correctly it requires time and
energy. I would recommend two things initially when
taking up an Officer’s position and these are:
have been launched. The Council of Europe ‘unveiling’
Age Concern, will be overseeing the delivery of the
1. Read the Constitution and Rules of the Association.
took place at University College Hospital, with
action plan. If you have not already accessed this
representatives from many of the Alliance member
publication I would highly recommend that you do so
organisations in attendance.
as I am sure it will be used as a method of assessing
There is an agreement amongst members that the
organisations’ commitment to the reduction of
Alliance should continue to ensure that all the hard work
malnutrition in the elderly. It is available from:
completed so far does not wither away. To this end a
www.dh.gov.uk/publications. An important and
meeting has been arranged by Caroline Lecko of the
interesting sentence in Ivan Lewis’s Ministerial foreword
NPSA (National Patient Safety Agency) to look at the
is: “Ultimately, it demonstrates the Department of
safety elements of ensuring that our patients receive the
Health’s aim that nutrition should be viewed as equally
correct food and fluids for their requirements. Also, the
important as a person receiving their medication”.
HCA National Secretary, Sandra Roberts, has developed
Let’s hope that this action plan, along with the 10 Key
an excellent presentation about the 10 Key
Characteristics and the Hydration Toolkit, will ensure
Characteristics which will be made available to HCA
that food and fluid demand a higher priority in all areas
Members shortly. I recommend that Members use this
of healthcare. Like all these initiatives, it is essential that
presentation as an aid to promote food and nutrition
all disciplines work together as a team to ensure that
within Trusts as it does emphasise the need for
people-centred care takes place.
collaborative working. Posters of the 10 Key
The organisation Healthcare Caterers International (HCI)
Characteristics can be found on the British Dietetic
now consists of 12 international associations who are
Association’s website (www.bda.uk.com) and also on
involved in catering in the health and care sectors.
our website, www.hospitalcaterers.org.
All Members of the HCA are automatically members of
Similarly, the new Hydration Toolkit is an excellent aid for
the HCI and can access the HCI website via the link on
ensuring the well-being of our patients. The toolkit
our website. It is well worth visiting to look at what is
(which is featured on page 25) is well worth promoting
going on around the world, to pick up information and
to our nursing and medical colleagues and is available
ideas and to use it as a resource for accessing
via our website. It has been favourably commented on
publications on a range of subjects. The HCI newsletter
by colleagues from my Trust. Alison McCree, HCA
will be available soon and this too can be accessed via
Assistant National Secretary, was heavily involved in the
the HCA website. There is also a site for job vacancies
development of the Hydration Toolkit.
so the world could become your oyster, that is, if you are
At the end of October a publication entitled ‘Improving
interested in working overseas.
Nutritional Care - A Joint Action Plan’ from the
This is the time of year for Branch AGMs and I would
Department of Health and Nutrition Summit Stakeholders
like to re-iterate what Carolyn Robinson stated in an
was released. The publication was developed in
article in the October Journal: that serving as a Branch
conjunction with over 25 stakeholders, including the
Officer is an extremely rewarding but often demanding
2. Ensure that the outgoing Officer provides an
adequate hand-over and explains what has to be
done and to what timescales.
It is planned to hold a Branch Officers’ Study Day in
January 2008 and I am sure that both former serving
Officers and new Officers would benefit from attending.
At this meeting, our National Treasurer David Williamson
will also explain the need to maintain exact Branch
finance records and the intricacies of VAT. As soon as a
date and venue are agreed it will be circulated via e-mail.
Finally I would like to wish all Members a very happy and
enjoyable Christmas and best wishes for the New Year
and to thank you all for supporting our Association and
continuing to promote its values.
Neil Watson-Jones
National Chairman
Hospital Caterers Association
HOSPITAL CATERER
5
Branch News
East Anglia Branch
From Carol Lendrum
Following the success of our 2005
Hot Cookery Competition the East Anglia
Branch was pleased to be offered the
superb facilities of the Norwich College
and fortunate to have the organisational
skills of their Operations Manager
Mark Bradly for our 2007 competition.
All we had to do was turn up!
The Branch Members and team
supporters nervously watched the activities
on the big screen in the restaurant.
Soon the dishes were on display in the
kitchen and in the restaurant for us to
discuss and taste. The standards were
exceptionally high and we all agreed the
judges had a tough decision to make.
Luke Nobbs from West Suffolk Hospital,
Bury St Edmonds, Stephen Rivett and
Andrew Raspberry from James Paget
Hospital, Great Yarmouth, Stuart Pearson
and Chris Bumstead from Conquest
Hospital, St Leonards-on-Sea and Michelle
Jones and Marlena Domalenska from
Anglia Support Partnership in Cambridge.
Six teams were competing for our ‘top
prize’ and the chance to take part in the
final of the HCA’s Hospital Chefs Team
Competition at Hotelympia in February
2008. The teams, representing hospitals in
West Suffolk, Kings Lynn, Great Yarmouth,
Cambridge, Aldeburgh and Hastings, soon
lost their pre-competition nerves once they
entered the kitchen and concentrated on
producing their dishes under the scrutiny
of our experienced judges, Geoff Wenman
and Andy Walling, Chef and Lecturer.
The winners were Sue Mayhew and
Sharon Slaughter from Aldeburgh Hospital,
Suffolk Mental Health Trust. Remember
them? Yes, they were the gold award
winners of the Hospital Chefs Team Class
at Hotelympia in 2006. Close on their
heels were Lisa Moore and Richard Lovell
from the Queen Elizabeth Hospital, Kings
Lynn. Lisa and Richard also won the
hygiene award sponsored by Zenith and
judged by Tony Huddlestone. The other
competitors were David Riggs and
Sue and Sharon each received a set of
chefs’ knives, donated by Hobart and a
£75 voucher from 3663. Lisa and
Richard received champagne and
Marks and Spencer vouchers donated
by Nutri Pack and Nestle supplied the
refreshments throughout the day.
Grand Prix
By Trevor Colcomb
Thirteen Branch Members and guests
recently gathered for the East Anglia
Branch Grand Prix at Red Lodge Karting
Circuit. The weather turned out to be
fine with good conditions for racing.
Too many cooks… the heat is on as the competition gets underway
Central Branch
The event involved one warm-up/
qualifying race of 4 laps, then
four x 7-lap races, culminating in an
8-lap final. The twist came on the
2nd and 4th 7-lap race in that the
slowest were put at the front of the
grid. This led to the fastest trying to
overtake on the first bend with
mayhem being left in their wake.
The competition was fierce and no
quarter was given - sinister chuckles
The winners: Sue Mayhew and Sharon Slaughter
I would like to take this opportunity to
thank the college, the judges, Branch
colleagues and the companies who
sponsored us. We owe the success of
the day to them.
could be heard when someone spun
off whilst being overtaken! The overall
winner was Joe Wells from Foodcare
Systems, who stood in for his sister
Amy at the last minute. (We suspected
he might be a ringer but were assured
this was not the case!)
Everyone commented on how
physically difficult it was without
power steering - as some of the
turns were tight and hard work but the event was enjoyed by all
and there were no serious crashes.
By the time we had retired to the
local hostelry for our Branch Meeting
everyone was ready for refreshments
and something to eat.
Many thanks to those who organised
the event and all participants.
From Linda Batchelor
Stuart Pearson and Chris Bumstead from Conquest Hospital, Hastings,
represented Central Branch in the East Anglia Branch’s Hot Cookery competition.
They both thoroughly enjoyed the day and benefited from networking with chefs
from other Trusts. Our thanks to the East Anglia Branch for hosting the event.
Our November meeting was held at 3663 in Dunton Green, where we saw a
demonstration of some of the company’s new products. Then, mid-December,
the Central Branch Annual General Meeting took place at Willingdon Golf Club,
Eastbourne. This event was well attended as always and was an opportunity for
us all to let our hair down and enjoy a lovely three-course meal over a cracker or
two after the AGM finished.
Central Branch looks forward to an eventful 2008 and would like to take this
opportunity to wish all Members of the HCA a Merry Christmas and a Happy New Year.
6
HOSPITAL CATERER
…and they’re off! East Anglia Branch Members test their driving skills
Branch News
North West Branch
From Sonja Brine
Mick Brown, Catering Manager at Manchester Prison (formerly known as Strangeways)
was our host for a recent Branch visit. Mick has worked at the prison for almost 30 years
and he gave an excellent presentation about what life is like behind bars. He also spoke
about his recent experience as a hospital patient and acknowledged the problems
hospitals have when food is left at the mercy of non-catering staff at ward level.
Mike has 1,200 prisoners to feed three times a day and whilst some of us may think that
the prison menu of the 1900s still exists, consisting of gruel and suet pudding made from
bulls’ heads, he explained that things have changed a bit since then. The HM Prison service
in England meets the needs of up to 11 religions and provides the full range of dietary
requirements that we would be expected to produce. A multi-choice menu is provided
at lunch and supper and meals are transported to 17 areas around the Manchester site.
The service is fresh cook and serve, with a food cost per prisoner of £1.65 per day.
HM Prison’s Area Manager Owen Sidaway gave us a national overview of HM Prisons
with details of future expansion. We were then treated to a buffet supper produced by
prisoners who are training for NVQs in Catering, which is supervised by Manchester
Prison’s Assistant Catering Manager, Donna Grime.
125 years of patient care
These are crazy but exciting times for
us at Salford Royal Hospitals NHS Trust
as our major redevelopment programme
continues. At the same time we’re
working hard to ensure we maintain and
improve standards and in the midst of it
all we remembered to celebrate Hope
Hospital’s 125th anniversary.
To mark the occasion we had a church
service at Hope Church in Salford
where a representative from each
hospital profession placed a tool from
their respective trades on the altar.
Dave Howdle, Assistant Head Chef,
did the honours for the catering
department and placed a chef’s hat
there. This was followed by the burying
of a time capsule in the hospital
grounds, which included amongst
the contents a copy of the 125th
anniversary celebration menu of the
meal the chefs had prepared for the
patients to mark the occasion.
A traditional afternoon tea was then
served in the staff restaurant and on
the wards during which a celebration
cake, made by Head Chef Supervisor
Julie Griffiths, was served.
The Trust also held an awards evening
for staff at Manchester United’s Old
Trafford ground, and we are proud to
report that of the 20 awards presented
for outstanding performance, three
went to Facilities.
East of Scotland Branch
From Gary Adamson
What does a Scotsman, Welshman,
Irishman, Australian and a Scouser have
in common? Sounds like the first line to
a joke and it may well have been as the
answer to the question is that they were
all present at a Branch night out at the
Jongleurs Comedy Club in Edinburgh.
laughter from our group I don’t think any
of us fell into that category.
Other recent Branch activities have
included a visit to apetito in October and
also our Branch Annual General Meeting
which was held in Edinburgh at the end
of November.
Comedians from Ireland, Liverpool, Wales
and Australia entertained us with their
specific types of comedy throughout the
night (some of which went straight over
our heads). However, the event managed
to put a smile on everyone’s faces after a
long and stressful week at work.
Sorry, but I cannot include any of the
jokes as I am one of those people that
forgets them two minutes after being told
- and some may embarrass those with a
sensitive disposition! But judging by the
Chefs Julie Griffiths and Jane Hampson with catering staff who played the part of Victorian
waiters and waitresses at tea
West of England Branch
From Stuart Kermack
The West of England Branch held its Annual General Meeting in Fosters Restaurant
at Gloucestershire Royal Hospital, with a good attendance from both Members and
Associate Members. After a resume of the year’s activities the election of Officers
for the coming year was held. Voted in were:
➨ Chair, Karoline Rowlands
➨ Secretary, Anna Warman
➨ Publicity, Stuart Kermack
➨ Treasurer, Caroline Darville
➨ Council Representative,
Paul Shelley
Many thanks to our Associate Member suppliers who provided an excellent range
of snacks and a buffet lunch.
Gary Adamson, Branch Secretary and
Brian Robb, Branch Chairman, test the Food,
Fluids and Nutrition specifications at Jongleurs
We are holding our Dinner Dance on 25 January at Bailbrok House
in the historic city of Bath, and we are honoured to have in attendance
HCA President, Lady Waldegrave. For tickets and information,
please contact Anna Warman, Tel: 01278 436 708; Mob: 07896 718 532,
E-mail: [email protected]
HOSPITAL CATERER
7
Branch News
Northern
Branch
From Kingsley Verity
Tees, Esk and Wear Valleys NHS Trust
provides mental health services to
County Durham, the Tees Valley and
North East Yorkshire. In June 2006
we became the first NHS
organisation in the north east to
receive a prestigious award for the
standard of our cleaning and catering
services. And the Trust continues to
lead the way in the region by being
reassessed to receive the ‘Hospitality
Assured’ (HA) accreditation for
another year for 2007, at our
hospitals across our Trust.
The process of achieving HA,
awarded by the Institute of
Hospitality (IH), formally the HCIMA,
involved independent assessors
visiting a number of our Trust sites to
assess 49 requirements under ten
key steps, including organisational
planning, customer feedback,
training and development and
service delivery. This year we were
able to build on our previous success
by increasing our scores in all areas
of assessment without exception.
This demonstrated that our hotel
services team has succeeded in
delivering their customer promise
‘to deliver excellence with value’.
The Trust was formed in April 2006
following the merger of two Mental
Health Trusts. Receiving the award is
testimony to the high standards of
service that we have continuously
improved during the turbulent
months of the merger, to meet the
needs of our customers and establish
high standards upon which to build
as we move towards Foundation
Trust status. A view echoed by
Chris Parsons, Executive Director for
Estates and Facilities Management,
who said, “I am delighted with our
improved HA assessment score.
This really does demonstrate to our
customers the high standards of the
services we deliver.”
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HOSPITAL CATERER
Trent Branch
From Allan Gimson
Members visited the headquarters of
A B Produce, a large potato and other
vegetables processing company.
The company has a modern 70,000 sq. ft.
purpose-built factory on a 14 acre site at
Measham near Swadlincote.
Brian Hutchinson, National Business
Development Manager, welcomed
Members to the site and gave a short
presentation on the history of the
company and the range of products that
they produce.
A B Produce is fully accredited to British
Retail Consortium (BRC) Global Standard.
It currently supplies some of the Prison
Contract and hopes to be included in the
next round of NHS Supply Chain contracts.
Brian explained that the company runs its
own fleet of refrigerated delivery vehicles
and already has planning permission to
double the size of the factory on the
present site, so increasing production
volumes to meet NHS demand would not
cause them any problems.
Members then toured the facility,
looking at the flow of product and
segregation of clean and dirty processes.
Specialised cutting equipment is used,
which is capable of producing any size
of prepared vegetables. Of particular
interest was the machine for cutting
Chateau Potatoes to a consistent size
and shape (a far cry from your
correspondent’s days as a kitchen porter,
who carried out the work by hand).
Members were very impressed both by
the volume of production and the quality
of the finished product coming off the
lines. Our thanks to all the managers and
staff at A B Produce for their hospitality.
Our next event was the Branch Annual
General Meeting and Christmas Social,
which was held at Ringwood Hall,
Brimington, Chesterfield, on 14 December.
2008 starts with a Branch Meeting on
15 January at Lightwood House, Sheffield,
at 15.30.
Trent Branch would like to wish all our
HCA colleagues a Merry Christmas and
a Happy New Year.
Trent Branch Members during their visit to A B Produce
Oxford Branch
From Craig Smith
With no contributions from the Branch
in the last two issues you may be
forgiven for thinking that your colleagues
in Oxford have fallen asleep - but no,
we have been extremely busy. Since our
last report we have had a number of
interesting meetings, not least our visit
to St Andrew’s Hospital, Northampton,
which is managed extremely well by
Graham Walker. The main topic of the
day was an update from our dietitians
who gave a comprehensive round-up of
current thinking within the profession.
The first talk was from Anne Donelan who
covered the British Dietetic Association’s
Toolkit for Dietitians. She also covered
Nutritional Care and Good Hydration.
A summary copy can be downloaded
from the BDA website, www.bda.uk.com.
We think the second talk came from
Jackie Smith, but the lectern was so tall
that all we could see was the top of her
head. However, Jackie is a true trouper
and has faced this before (the backside of
a lectern) so has learnt to throw her voice
very well. This trick managed to keep Ray
Shepherd awake for quite a while so he
and the rest of us now know a lot more
about food allergies, which affect 5 to 8
per cent of children and 1 to 2 per cent of
the adult population. Jackie also tabled a
paper, Food Safety Aspects of Allergies A Caterer’s Responsibility.
The third talk should have been by
Korina Richmond, but she was unable
to attend so Anne Donelan stood in and
talked about Continuous Professional
Development (CPD). Mabel Blades
concluded a very informative session with
her talk on Nutrition Training. Mabel has
already trained about 2,000 people in
various levels of accredited courses.
The Branch then held a joint meeting at
the offices of Electrolux with colleagues
from the West Midlands Branch.
The evening was rounded off nicely
with a visit to a bowling alley, where
David ‘Tiger Hips’ Jones showed us all
how he had misspent his youth.
Our Annual General Meeting was held in
November where the plans for next year’s
events were unveiled - watch this space.
The Members of the Oxford Branch wish
their colleagues across the country the
very best of the Season’s greetings and a
prosperous New Year.
Branch News
Wessex Branch
From Terry Reeves
Hampshire Partnership NHS Trust helped all of its patients and visitors get the
recommended two portions of seafood a week, with its restaurants featuring a
dedicated fish and seafood menu during National Seafood Week.
West Midlands Branch
From Sewellyn Douglass-James
The hospitals involved were Moorgreen Hospital, Southampton, St James Hospital,
Portsmouth, Gosport War Memorial, Portsmouth and Petersfield Hospital, Hampshire.
Patients and visitors could choose from a specially created fish menu which included
Fisherman’s Pie, Breaded Haddock and even a dish of Moules Mariniere cooked to
order. Cold seafood salads and warming bisques completed the offer.
Scott Jones, Head of Facilities and Environment of Hampshire Partnership NHS Trust,
said, “Seafood has always featured heavily on our menu but we appreciate it’s often
difficult to get people to eat enough of it. Also, many people are confused about which
fish you can eat without damaging fish stocks. We have gone out of our way to make
sure that all of the seafood we have on our menu comes from sustainable sources.”
Seafood Week is now in its seventh year and is run by industry body Seafish.
For further information or tasty recipes log onto www.seafish.org/2aweek
Organisers of this year’s Branch Dinner Dance: Pat Bowman, Martin Cantor and
Sewellyn Douglass-James
The West Midlands and Oxford
Branches held a joint meeting at the
Electrolux offices in Aston, Birmingham,
with 25 Members in attendance. One of
the main topics of discussion was
ideas, dates and venues for Branch
meetings and events next year. After an
entertaining business meeting we drove
to Star City leisure park to have an
evening of food, drinks and bowling.
The bowling competition was won by
none other than our National Chairman,
Neil Watson-Jones. Well done, Neil.
In November, almost 100 Members,
guests and suppliers attended our
Annual Dinner Dance at the Arden
Hotel in Solihull. The evening started
with Max the Magician who
entertained us all at our tables and
baffled us with his close-up tricks.
Everyone is still asking how he got
the £10 note into the lemon…
Martin Cantor organised this year’s
raffle and this was followed by
dancing into the early hours.
Many thanks to all our suppliers for
supporting a brilliant night.
The first meeting of 2008 will be held
at New Cross Hospital, Wolverhampton,
on 16 January.
Merry Christmas to all our Members.
Keith Ellwood, Catering Assistant at Moorgreen Hospital, Southampton
Merseyside and North Wales Branch
From Michael Masters
The Countess of Chester Hospital has
been awarded three Platinum ‘Eat Well’
Awards by Chester City Council.
The awards recognise high standards in
food hygiene, comprehensive and well
documented hygiene policies and
healthy nutritious options. They were
won by three areas of the Trust’s
catering: the coffee shop, the restaurant
and the patient care service.
City Council food safety manager Mark
Green said, “Only 40 food preparation
premises out of 1,100 in the Chester
area have received this accolade and I
am very confident in the Trust’s catering
service and facilities.
Joy Ingram, Countess of Chester Hospital
Catering Manager and Chairman of the
Merseyside and North Wales Branch,
noted, “These awards recognise the hard
work of the whole catering team at the
Countess. Findings from the Trust’s own
research and from the Healthcare
Commission surveys have consistently
shown high levels of satisfaction for the
catering at the Countess and we will
continue to provide our patients with
food that is tasty, nutritious and safe.”
The Countess promotes the Healthy
Eating programme and meals are
freshly prepared and cooked each day
using fresh ingredients and traditional
cooking methods.
Presentation of the Eat Well awards (from left): Peter Herring, Chief Executive of the Countess of
Chester Hospital, Mark Green, Chester City Council Environmental Health Officer, Joy Ingram,
Sue Miller, Head Chef, Alex Farrell, Hospitality Manager, Craig Hough, Quality Control Manager
and Nicola Cooper, Food Safety Officer
HOSPITAL CATERER
9
HCA
National
Awards
2008
Outstanding Service Award
Caterer of the Year
Catering Service of the Year
The search is on to find the worthy recipients of the HCA National Awards 2008. You have until
Friday, 7 March to submit your nominations and just over a month later the winners will be
announced at the President’s Dinner at the HCA National Conference in Birmingham (17 April).
The winner of each category will receive £500, a trophy and certificate.
This year we have 3 awards:
Caterer of the Year
(Sponsored by Hobart UK)
Outstanding
Service Award
(Sponsored by Nutri Pack)
“Nutri Pack place great emphasis on providing outstanding service to their
customers and have particular pleasure in supporting the HCA Outstanding
Service Award.”
This award is presented to an outstanding professional who is a full, life or
honorary member of the Association. The individual must have given many
years of service to healthcare catering and must be able to demonstrate at least
one of the following:
➨ Many years of dedicated service (typically in excess of 20 years).
➨ Contributed significantly to the aims of the Association and been pro-active
within the Association, ie. held Branch or National Officer positions.
➨ Regarded as an ambassador to healthcare catering, developing significant
services within the workplace during their career.
10
HOSPITAL CATERER
“Hobart UK are delighted to sponsor the award for the Hospital Caterer of the
Year, in recognition and celebration of the significant contribution the Hospital
Catering Manager makes to the wellbeing and recovery of the patient,
the patient experience and to the staff and visitors who use their services.”
Is there anyone you want to champion who is hiding their light under a bushel?
Do you know someone who:
➨ Demonstrates innovation and resourcefulness on a regular basis.
➨ Has made a significant contribution to healthcare catering within
their Department.
➨ Has developed services for patients, staff, visitors.
➨ Has introduced new initiatives into their service, i.e. menus, information
booklet, protocols or new styles of service.
➨ Has found ways to constantly work smarter.
You probably know this person very well, work with them regularly and/or you may
even take what they do for granted… Well, do this no more. Nominate them today.
HCA National Awards 2008
Entry forms:
Catering Service
of the Year
(Sponsored by ECOLAB)
For each entry please complete an official application form, a copy of which is included
as an insert in this issue of the Journal. Additional forms can also be downloaded from
the HCA website www.hospitalcaterers.org/awards.
“ECOLAB are delighted to sponsor the Award for HCA Catering Service of the
Year. The innovation demonstrated to win such an accolade complements well
our own business philosophy.”
Eligibility:
This award will be made to the hospital that has demonstrated Excellence in
Hospital Catering as judged by the patients, and achieved through teamwork.
Remember:
The initial criteria for the award will be through achievement in the following
areas:
The nominee must be a Full Member of the HCA. (For the Catering Service Award at
least one person must be a Full Member of the HCA.)
➨ Each entry form must be completed in full.
➨ Each entry must include at least a 500 word summary to support your application.
➨ Patient Satisfaction - 2007 Levels.
➨ Supporting evidence, such as menus, pictures, procedures, qualifications and
any other supporting documentation must be included with your entry form.
(This additional material should not form part of the 500 word summary.)
➨ Food Hygiene/EHO Reports.
THE ORIGINAL AND TWO COPIES OF ALL INFORMATION WILL BE REQUIRED.
➨ PEAT Scores.
➨ Food Wastage Percentages.
Hospitals must submit both the detail and results of the areas above, as well
as providing a detailed summary of the service provided. This can include
attachments such as areas of good practice, imaginative menus, opportunities
for patient involvement, promoting services, use of modern technology,
innovative service solution, working in a multi-disciplinary team etc.
2007 Award Winners
Three hospitals will be shortlisted based upon the quality of the information
provided, its presentation and content, and the finalist will be chosen from an
on-site inspection process carried out by the judges.
The closing date for entries is Friday, 7 March 2008
Entries should be submitted to: Sandra Roberts,
National Secretary HCA, The Royal Wolverhampton Hospitals NHS Trust,
Newcross Hospital, Wednesfield Road, Wolverhampton WV10 0QP
Telephone No: 01902 307999 ext 8610. E-mail: [email protected]
The closing date for entries is
Friday, 7 March 2008
Outstanding Service Award - Mike Pearson
Caterer of the Year - Andy Jones
Newcomer of the Year - Robert McLaughlin
Catering Team of the Year - Frimley Park Hospital NHS Foundation Trust
HOSPITAL CATERER
11
HCA Conference 2008
Hospital Caterers Association 60th Anniversary National Conference
Hilton Birmingham Metropole
17 - 18 April 2008
H
past success, future challenge
Food for thought…
HCA National Conference 17 - 18 April 2008
We invite you to join us for the HCA’s 60th Anniversary National Conference, which will mark a
major milestone in the Association’s history. The Conference and Exhibition are being held on
Thursday and Friday, 17-18 April 2008 in the superb facilities of the Hilton Birmingham Metropole
Hotel, National Exhibition Centre.
Aptly named - ‘A Diamond Life - past success, future
So take advantage of this opportunity to share best
As the premier annual event for healthcare catering
challenge’ - the Conference will celebrate the
practice, focusing on what and how we need to adapt to
managers, hotel services and facilities professionals
Association’s proud history and recognise the contribution
meet the impending demands, embrace service change
and suppliers, this particular event is one that you can’t
that Members have made to its continuing success.
and redesign and strengthen partnership working.
afford to miss.
Looking to the future challenge, the packed
The finalised Programme will be distributed to Members
I look forward to seeing you in Birmingham.
Conference Programme will be essential, offering
in the next few weeks and thereafter will also be
Carolyn Robinson, Conference Secretary
speakers from the NHS, industry thought leaders,
available on the Conference website:
E: [email protected]
senior practitioners and other stakeholder organisations.
www.hospitalcaterers.org/conference.
M: 07976 398 979
Conference
Programme
Preview
Introducing
Cyrus Todiwala…
The Conference Organisers
are making excellent progress
with finalising the Conference
Programme, and to whet
the appetite here’s a preview
of two of the sessions:
Media Commentator, TV personality, author and award
winning chef, Cyrus Todiwala MBE is Proprietor and
Executive Chef of the Café Spice Namasté Group,
renowned throughout the world for its innovative and
fresh approach to Indian cuisine.
Committed to the philosophy of lifelong learning, he
feels that training in his restaurants is ‘almost a religion’,
and was instrumental in the establishment of The Asian
and Oriental School of Catering with support from the
Skills Development Fund and The Single Regeneration
Budget (SRB).
Cyrus is a Director of Investors in People and a great
supporter of the ‘Standard’ - the tried and tested flexible
framework initiative that helps organisations succeed and
12
HOSPITAL CATERER
compete through improved people performance. He is
incentive for chefs to seek a career in that sector whilst
currently a Trustee of Learning for Life, a charity dedicated
the perception is that hospital food is largely pre
to improving educational opportunities for young people in
prepared and requires no culinary skill in the making.
the Sub-Continent and Afghanistan. Closer to home, he is
“The sector needs to add some glamour to the job and
also President of The Time & Talents Association, a charity
make it vibrant again. It needs to rekindle the spirit of
dedicated to improving the lives of the elderly and sick in
fresh, clean, healthy, nutritious and economically
South East London and working with the local community.
prepared meals and it must chart a progression path for
On hospital catering Cyrus believes that the Hospitality
the enthusiast who also wishes to serve the community
Industry in general has never considered the Health
whilst chasing a career.”
Sector to be under its mantle. He says, “Even though
So we are delighted that Cyrus is delivering the
hospital catering provides a service which is critical in its
first session of Conference on Day 2, Friday
services and much needed in its offering, there is no
18 April 2008. His presentation will focus on ‘training
HCA Conference 2008
provision for hospital chefs for the future’, where he will
challenge the audience to consider and answer the
question: “Why has the Hospital Catering Sector been so
lax in promoting themselves and offering young chefs
the chance and the choice to seek a career in that
industry, with clear guidelines that may thereafter offer
them the opportunity to work in the mainstream sector if
And whilst we’re thinking about ‘food for the belly’,
the final session on Day 1 of Conference on
Thursday, 17 April guarantees to deliver plenty of
‘food for the brain…’
one wishes to.”
So get your thinking caps on because it promises to be a
lively, informative and entertaining session.
The Go MAD Thinking System
Do you believe that results are linked to the quality of
what they really want to make a difference about
people’s thinking? If you believe this to be true, then
and how they do that. And two - we will invite them
the next question to consider is whether or not people
to take on a personal responsibility to do something
can improve the quality of their thinking in order to
about it.”
improve personal and business performance?
Obviously there is only so much that can be done in
The Go MAD Research & Consulting Group
a 40-minute session, so Go MAD will position the
specialises in developing people’s ability to achieve
areas and issues discussed as ‘eye-openers’ rather
results. They offer a unique, research based, solution
than solutions to problems so by the end of the
focused, thinking system that equips people with the
session you will have been helped to make some
mindset and skills to think clearer, quicker and more
choices about what you want to make a difference
➨ Investors in People Champion Organisation
(2005).
creatively to make worthwhile, measurable business
about and will also have considered some creative
differences on a consistent basis, making significant
ways of how you can achieve that.
➨ Springboard Special Award (2005).
personal and business improvements.
Presented by Ricky Muddimer, Go MAD’s Head of
all audience participants will be given a copy of the
➨ Green Apple Award for Environmental
Best Practice (2005).
Possibility Development, the session will invite you to
book ‘Go MAD - The Art of Making A Difference’, an
consider how you can make sure the patient eats the
easy to read and a practical personal effectiveness
food on the plate and how caterers, healthcare and
book, which will help you identify the areas you
facilities managers can really ‘Make A Difference’ and
want to make a difference about and how to apply
assist in raising the profile of the catering/facilities
the skills and techniques covered in the session at
service as a core service within your organisation.
Conference when you are back at base.
Ricky says, “…we focus on the thinking rather than
The Go MAD Research & Consulting Group work
the doing. We will help individuals to think more
in the corporate arena, in the Health sector,
effectively for how they can Go and Make A Difference
in education and the community, helping
for themselves, their department or organisation.
organisations to ‘Make A Difference’, and we’re
We don’t tell people what to do. We help people to
pleased that they are on board to help us to
think more clearly, quicker and with greater clarity.
Make a Difference. See their website for more
“But, essentially, there are two things we can
information and testimonials from their satisfied
guarantee. One - we will raise their awareness about
clients: www.gomadthinking.com/about_clients.htm
Cyrus’ Awards
and Accolades:
➨ MBE for contribution to education
and training.
➨ British Curry Awards Industry Personality
of the Year 2007.
➨ Cateys Education and Training Award
(2005).
➨ Edge Employers Award (2005).
➨ Tio Pepe ITV London Restaurant Awards
2004 - Outstanding Contribution to London
Restaurants.
➨ BIBA 2005 Restaurant Personality of
the Year.
➨ National Training Award 1997.
➨ Culinary Honour of Merit - Epicurean World
Master Chefs Society.
➨ Honorary Professor- Thames Valley
University’s London School.
But that’s not all… At the close of Go MAD’s session,
For further information and booking details for Conference 2008, contact
Lansdowne Publishing, T: 0161 872 6667, or visit www.hospitalcaterers.org/conference
HOSPITAL CATERER
13
Chefs at the ready
for Hotelympia 2008
All the heats have now been held around the country for the
next HCA Hospital Chefs Team Competition - or Hot Cookery
Competition as it is popularly known within the Association which sees its grand final at Le Salon Culinaire 2008 at
Hotelympia on 21 February. Ron Hedicker, a Member of
the HCA’s West of England Branch who is organising the
competition, reports on preparations for the event and unveils
the Trusts and hospitals who will be sending teams to the
ExCel Exhibition Centre in London to compete for the top awards.
Hotelympia provides chefs and caterers with the
opportunity to demonstrate the skills and abilities of staff
working in the Healthcare environment and to show the
real contribution they make towards patient recovery and
well-being with healthy and nutritious meals. It is also the
hospital chefs chance to prove their commitment, their
passion and their ability to stand shoulder to shoulder
with the very best of chefs in the wider catering fraternity.
Preparation for Hotelympia 2008 has continued in earnest
throughout this year. Selections began with the first
regional competition, organised by Denise Richardson and
Chris Ley of the Wessex Branch, which was held at
Southampton City College in February 2007. The next
competition had hospital chefs competing in the North
East Chef of the Year competition at Gateshead Leisure
Centre in May, which was supported by Ron McKenzie former organiser of the Hot Cookery Competition - and by
Members of the Northern Branch.
Then, in May, Jan Robinson and fellow Members from the
Merseyside and North Wales Branch organised a ‘Let’s Get
Cooking’ competition at the Royal Welsh Show. This was
followed by another heat in October at Norwich City
College, organised by Carol Lendrum, Trevor Colcomb and
Carole Clarke of the East Anglia Branch. The winning team
from Hotelympia 2006, Sharon Slaughter and Sue
Mayhew, once again drew the honours at this final heat
and together with 11 other teams will represent their
respective Branches at the grand final on 21 February.
The 12 teams that will compete (including 2 reserves)
are from the following Trusts and hospitals:
➨ Mersey Care NHS Trust.
➨ Mid Cheshire Hospitals NHS Trust.
➨ Royal Devon and Exeter NHS Foundation Trust.
➨ East Sussex Hospital Trust.
➨ Aldeburgh Community Hospital.
➨ Queen Elizabeth Hospital, Kings Lynn.
➨ Nottingham University Hospitals NHS Trust.
➨ Friarage Hospital, South Tees Hospitals NHS Trust.
2008
www.
hotelympia.com
The rules of the competition are as follows:
➨ The Competition requires that a team of two
chefs who work in healthcare catering or the
NHS prepare, cook and present a two-course
(starter or dessert and main) plated meal for four
covers within one hour.
➨ At least one course must be hot.
➨ The meal should be suitable for a generic NHS
customer with emphasis on reduced saturated fats,
sugars and salts and it must be nutritionally sound.
➨ The cost of the ingredients of the meal must not
exceed £1.50 per patient and detailed costs must
be included.
➨ The principle protein item of the main course must
be chicken which, together with the accompanying
vegetables, must all be sourced either locally or from
within the United Kingdom.
➨ Both courses must also be suitable to be adapted to
produce 50 portions using similar ingredients.
➨ Competitors must provide all the ingredients.
Congratulations to all the teams who have successfully
competed in the regional heats and have been selected
to participate in what is one of the world’s most
prestigious culinary events. Commiserations to those
who were unsuccessful this time and it is hoped that
the valuable experience learned will not deter you from
entering again for Hotelympia 2010.
➨ Salisbury Hospital.
Finally, a huge thanks to HCA Members who have helped
organise all the cookery events throughout the year, to
those who have released chefs from busy kitchens to
participate and also to the chefs within the Health Service
who will continue to offer a superb service to the public
while their colleagues compete at Hotelympia.
Slight changes have been made to the rules of the
competition to highlight that a typical menu in the health
service should be nutritionally balanced with consideration
given to using fresh locally produced ingredients.
Ron Hedicker, former Associate Catering
Manager at the Royal Devon and Exeter NHS
Foundation Trust, is Business Development
Manager for Falcon Foodservice Equipment.
➨ Darlington Memorial Hospital, County Durham and
Darlington NHS Foundation Trust.
➨ Southampton University Hospitals NHS Trust.
HOSPITAL CATERER
15
It was very much a case of
‘if you can’t stand the heat
then get out of the kitchen’
when celebrity fashionistas
Trinny Woodall and Susannah
Constantine turned into
catering assistants for a
day at the Princess of Wales
Hospital in Bridgend.
Celebrity fashionistas Trinny (left) and Susannah
Trinny and Susannah
address hospital catering
Less than two hours after donning what they referred
nation’s workplace and can often be ‘dowdy, unflattering,
Without telling anyone, Barbara e-mailed the producers
to as ‘dinner lady uniforms’ and trying their hand at
uncomfortable, uninspiring and depressing.’
and, shortly after, researchers contacted the hospital.
sandwich preparation, working in the central dishwash
The idea of turning to Trinny and Susannah for help
Much to the catering team’s delight, arrangements were
area and serving behind the hot food counter in the
with choosing a new uniform for the catering assistants
made for three of them, Kath Haines, Catering Supervisor,
hospital restaurant, the doyennes of high street fashion
came from Barbara McCarthy, Senior Catering
and Catering Assistants Cindi Williams and Katie Pope, to
were desperate to get back to their more glamourous
Supervisor at the Princess of Wales. She explains,
travel to Greenwich in London to take part in the filming of
lifestyles in London.
“The existing uniforms were looking shabby, the girls
a scene featuring more than 100 employees from different
The straight-talking duo were visiting the Princess of
said they felt drab and they kept asking me when
work environments modeling their existing uniforms.
Wales as part of filming for their latest television series
they’d be getting new ones. I happened to see Trinny
Cindi recalls, “It was really exciting, a fabulous day.
‘Trinny and Susannah Undress the Nation’ which
and Susannah on TV one evening and I thought it would
We were met by a chauffeur who gave us a bit of a tour
featured on ITV 1 during November and December.
be really wonderful for the team’s morale if they could
of London on the way to Greenwich and it was great to
One episode focused specifically on uniforms which, as
take part in one of their programmes, have a make-over
meet Trinny and Susannah. They were really nice. It was
the programme explained, are worn by one-third of the
and get super new uniforms at the same time.”
almost too much for us all to take in.”
HOSPITAL CATERER
17
Trinny and Susannah address hospital catering
The doyennes of high street fashion serve surprised customers
in the Princess of Wales restaurant
The wheels were also set in motion for Trinny and
Susannah to visit the Princess of Wales Hospital to
experience for themselves the valuable, behind-thescenes and often unnoticed work the catering assistants
do and to gain a better understanding of the conditions
the uniforms have to stand up to.
The duo were transformed from ‘ladies who lunch’
to ‘dinner ladies doing the meal service’ - and, as the
programme shows, they found the duties slightly more
challenging than they expected. After a short while they
were screaming to Barbara that they couldn’t stand the
work and “wanted out!” - much to the amusement of the
catering assistants looking on. As one says to camera,
“They’re acting like spoilt brats.”
The months of expectation, excitement and a taste of
showbiz for the 15-strong catering team who took part
in the making of the programme culminated when the
episode was screened on 18 December.
Now, with all hospital Trusts free to choose their own
catering uniforms, Chris is campaigning for the Trinny
and Susannah inspired design to be considered as a
universal uniform for NHS catering.
Although a few practical modifications were needed at
a later stage - including a change to the embroidered
name badges bearing the title ‘Princess Dinner Ladies’ the new uniforms were generally voted a hit by the
whole team. And hospital management were delighted
when the cost for each came in under budget.
Meanwhile the Princess of Wales catering team has
had a few months to settle in to their new uniforms and staff are now being consulted over some warm
additions to the range for the winter months, such as
fleeces, gilets, body warmers or even thermal T-shirts.
It was the job of Chris Church, Catering Manager at
Princess of Wales Hospital and former Chairman of
the HCA Wales Branch, to liaise with the production
team to ensure that the planning stages went smoothly,
uniform budgets were adhered to - and to step in if he
felt the programme’s focus was not quite to the benefit
of his staff.
“At first the producers wanted to feature the dining
staff in the restaurant but we persuaded them to work
with the catering assistants to give them a bit of
recognition for the invaluable contribution they make
to the running of the hospital and to patient care.
They’re the lowest paid group of staff in the kitchen yet
they do an extremely difficult job in often unpleasant,
hot conditions and we thought this would be a great way
to highlight their roles.”
Barbara concludes, “The whole experience lasted several
months from the producers’ first visit to the hospital to
the actual programme screening. It was really exciting for
everyone to be involved and made a real difference to the
girls. It has given everyone a real boost.”
Filming at the Princess of Wales
Barbara also had to give Trinny and Susannah a dressing
down of her own - she tackled them about constantly
referring to catering assistants as dinner ladies, a title
she said none of the team liked, and this resulted in a
profuse apology to the girls on air from Trinny.
Trinny and Susannah acknowledged the old uniforms
were practical but described them as ‘grungy with no
style and no shape’. Susannah says, “If I felt I looked
good I would find it a lot easier to do this job. In a
hospital it’s so easy to work out who does what, but in
the case of dinner ladies their uniform is so muddled
there’s no clear definition of what their role is or who
they actually are and that’s not right. Why should they
be invisible?”
They set about redesigning them with the help of
workwear and uniform suppliers Alexandra PLC. Out
went the shapeless white polo shirts and trousers and in
came more stylish navy trousers and white blouses with
pink checked trim for the catering assistants and pink
and white checked shirts for the supervisors. Navy check
shirts were provided for male members of the team and
comfortable new shoes and hats were provided for all.
The Princess of Wales Catering team in their new uniforms
HOSPITAL CATERER
19
New tea
products contract
from NHS Supply Chain
NHS Supply Chain has negotiated a national contract on behalf of the NHS for the supply of tea
products. The new offer recognises the importance of meeting both patient and front-of-house
requirements and comprises an extensive range of competitively priced products that have been
independently evaluated for quality.
The contract complies with OJEU (Official Journal of the
European Union) requirements so NHS customers can be
confident that all public purchasing needs have been met.
Expanded range
In the NHS, as elsewhere, the principal demand for
tea is everyday black tea and NHS Supply Chain
currently supplies some 140 million of these teabags
each year. The new contract now ensures a wider range
of these products are available to the NHS via the
following brands:
➨ Tetley
➨ PG Tips
➨ Typhoo
➨ Little Big Tea Company
While demand for everyday black teabags remains
strong, there are also some key developments in the
market occurring as a result of changing lifestyles in
the UK - developments NHS Supply Chain has
recognised by introducing a number of innovations.
For example, one key change is the increase of eating and
drinking on the go. In response to this, NHS Supply Chain
has introduced a new range of ‘Tea on the Go’ products,
combining cup, teabag and lid all in one unit. This ensures
the quality of the tea, whilst enabling products to be more
portable. The two brands available through NHS Supply
Chain are produced by Typhoo and PG Tips.
Also increasing is consumer demand for new and
interesting products, resulting in a growth in popularity
of speciality and infusion teabags. To help the NHS meet
these demands, the new NHS Supply Chain contract has
been expanded to include the following ranges:
➨ Infusions - Twinings and Typhoo
➨ Speciality - Twinings and Taylors of Harrogate
Ethical sourcing
Ethical sourcing has become a high profile issue today,
especially in the food industry. Whilst there is no simple
definition of ethical sourcing, broadly speaking it refers
to the adoption by suppliers of a code of conduct
relating to social and/or environmental practices.
Significantly, all tea products supplied via NHS Supply
Chain are ethically sourced from suppliers who are
independently audited and accredited by one of the
following bodies:
➨ Ethical Tea Partnership
➨ Rainforest Alliance
➨ Fairtrade
The Coffee Shop partnership
Since April 2007, NHS Supply Chain has been
supporting the introduction of more than 30 coffee
shops throughout the English NHS through close
working relationships with NHS Trusts and key suppliers.
The increased range of tea products will help to further
establish their success.
As part of the new contract, NHS Supply Chain has
negotiated with suppliers to work with NHS customers
to make merchandising support available. This is
particularly important for front-of-house to ensure
increased customer awareness and optimisation of
counter space. The merchandising available includes
point-of-sale items, display racks and posters.
For further information on the full tea product
range or the coffee shop initiative, please contact
Gareth Hudson, Category Manager, Ambient Food,
E: [email protected]
About NHS
Supply Chain
NHS Supply Chain, operated by DHL logistics,
delivers customer-focused, procurement driven
services to the NHS and other healthcare
organisations. Overseen by the NHS Business
Services Authority, its key services include:
➨ Procurement
➨ Logistics
➨ E-commerce
➨ Customer and supplier support
Across the following key areas:
➨ Theatre/surgical services
➨ Medical
➨ Food and facilities (including office supplies)
➨ Clinical markets
• Orthopaedics
• Cardiology
• Pathology
• Ophthalmics
• Renal
• Dental
• Resonance imaging
This enables health providers to achieve
sustainable value, focus on patient care and
control costs.
Based in Alfreton, Derbyshire, the business
employs around 1,600 staff in seven locations.
For further information, visit
www.supplychain.nhs.uk
HOSPITAL CATERER
21
Exclusive survey shows that teamwork is vital to end the
scandal of patient malnutrition
Caterers claim nursing
attitudes are chief barrier
to good patient nutrition
by Adele Waters
Today’s nurses have already been accused of being ‘too posh to wash’. Now catering managers
are accusing them of having a snooty attitude towards feeding patients.
In a survey carried out by the Hospital Caterers Association
for Nursing Standard, almost 70 per cent of respondents
said ‘nursing attitudes’ are the chief barrier to patients
getting a successful food service. Almost all caterers who
responded to the snapshot survey also said nurses need a
greater understanding of nutrition and its importance in
patient care.
unregistered care workers or ward hosts to feed
In follow-up interviews, caterers blamed nurses - from
auxiliaries to those at board level - for paying lip service
to patient nutrition and not regarding it as an important
component of patient care.
“Florence Nightingale was happy to wash and feed
Many claim there has been a shift in attitudes since
nurse education moved into universities, leaving nurses
believing that serving meals and helping patients to eat
is beneath them.
Hull and East Yorkshire Hospitals NHS Trust offers
Caterers also accuse qualified nurses of vanishing
at mealtimes to have their own breaks, leaving
food.’ He says, “I know wards are busy, but this is basic
patients. One manager in Dorset, who does not
wish to be identified, says, “I have heard two
comments from senior nurses that sum up their outlook.
One ward manager said, ‘It is not an important part of
my patient care.’ The other said, ‘I am paid too much to
feed patients.’
patients and make them feel comfortable, but today’s
nurses think that because they have a degree they do
not have to do the basics.”
18 different menus to its 1,300 patients across
56 wards each day. Billy Cunningham, Head of Catering,
says he heard of one nurse who declared, ‘I don’t do
stuff. Nutritional intake is as important as the medicines
patients receive. Nourishing a body properly aids
recovery - we know that patients’ hospital stays are
reduced if they are properly nourished.”
A Berkshire-based caterer says, “Nurses believe
serving meals is not part of their job - it is beneath
them. Also, their role has changed. They have so
much administration to complete that they may see
mealtimes as a chance to catch up on paperwork.
Real change has got to come from senior nurse
managers, who just pay lip service to patient nutrition
at patient environment meetings.”
The snapshot survey gathered feedback from 28 senior
caterers across ten of the association’s 13 English
regions and some Scottish regions. Most caterers who
responded to the survey - 85 per cent - felt that nurses
should get more training in nutrition and how to help
patients eat.
Hull head of catering Billy Cunningham:
‘Nourishing a body properly aids recovery.’
22
HOSPITAL CATERER
Caterers claim nursing attitudes are chief barrier to good patient nutrition
One catering manager, who works in the northern region
and wishes to remain anonymous, says, “A senior nurse
asked me whether beverages are part of nutritional
intake. It really hit home that she did not understand
something very basic.”
The catering manager says that good ward leadership
is the most important factor. “When you walk on a ward,
you know straight away whether or not there is good
leadership. The place feels well organised and the ward
manager will have made sure there are sufficient nurses
available to help with mealtimes. By contrast, other
wards are in disarray and you know that when the food
trolley arrives, the nurses will go for a break.”
The survey found a wide variation in spending on NHS
food, with one trust spending just £1.90 per patient per
day and the top spender in Plymouth spending £6.32.
The average was £2.77.
Despite widespread media attention focusing on
malnutrition in hospitals, the average spend has only
risen by 9p since last year. And although most areas
have increased spending, some have seen cuts. In three
- Wessex, West Anglia and the West Midlands - catering
managers, who have as little as £2 to spend per patient
per day, say their budgets do not allow them to provide
If there is a problem, have a meeting and be open to
But she says the survey highlights two issues: “Good ward
a ‘nutritionally balanced menu’. They estimate that they
making changes.”
leadership is essential and nutrition has to become a
should be spending more than £3.
Debbie Dzik-Jurasz, co-director of the RCN clinical
priority for nurses. That is what our campaign Nutrition
But hospital caterers are adamant that their main battle
leadership team and the driving force behind the
Now is trying to reinforce.”
is to get nurses to help patients improve their nutritional
college’s ‘Nutrition Now’ campaign, agrees that solutions
status in hospitals. HCA Chair, Neil Watson-Jones, says,
depend on team working. “Where nurses have good
“The biggest concerns this survey has raised are nurses’
relationships with catering staff, dietitians and ward
attitudes and patients not getting access to the food they
housekeepers, mealtimes work better than when there
require. It relates to the changes in nurse training and the
is no discussion between these parties. But it is not just
way nurses work. Their priorities have altered. They are
about nurses. Everyone has a responsibility to develop
focused on clinical care rather than holistic care. They no
these relationships, including caterers.”
longer see patient nutrition as part of their role.”
Chief barriers to a
successful service
Attitude of nurses
68 per cent
Poor communication between
ward and catering department
57 per cent
Lack of protected mealtimes
46 per cent
Lack of ward hosts
43 per cent
Low food budget
21 per cent
Care is about more than a clinical intervention. It is also
Contracting out of
catering services
14 per cent
about making the patient journey comfortable.”
Respondents could name more than one factor.
Back to basics
Neil continues, “I do not want to blame nurses.
They have taken on more clinical work while coping with
staff shortages. But I would like to see a return to basics.
He suggests caterers should have an ‘open door’
policy so that nurses and other staff can visit and learn
more about their work. This could help to improve
This article first appeared in Nursing Standard
relationships and collaborative working. “But it is not
on 10 October 2007.
all one-way criticism,” he adds. “Caterers need to
Reprinted with kind permission from
understand better the dynamics of how a ward works.
RCN Publishing
HOSPITAL CATERER
23
Water for Health
Hydration Best Practice Toolkit for Hospitals and Healthcare
The Hydration Best Practice Toolkit for Hospitals and Healthcare, created by the National Patient
Safety Agency (NPSA) and the Royal College of Nursing (RCN), was launched this autumn by the Chief
Nursing Officer for Wales, Rosemary Kennedy. Its launch marks the start of a programme of work to
improve the hydration and fluid management of patients in hospital. Caroline Lecko, Nutrition Lead,
NPSA, explains the thinking behind the toolkit and what it contains.
The Hydration Best Practice Toolkit for Hospitals and
➨ Hydration and healthy ageing discusses the
Healthcare has been developed in partnership with the
concept of age as a factor in poor hydration and
HCA, Health Facilities Management Association, NHS
then goes on to highlight the benefits of good
Supply Chain, the Patients Association, the Healthcare
hydration in older people.
Commission and Water UK.
➨ Water and cancer prevention examines the
through to serving suggestions to make water
appetising.
7. Sample menu for providing adequate
fluids within healthcare
The sample menu demonstrates the opportunities
The toolkit has been created as a resource within
evidence related to the impact of good hydration
the RCN’s ‘Nutrition Now’ campaign and it aims to
on the three of the commonest cancers and
assist healthcare staff and service providers to
suggests that drinking enough water can reduce
This fact sheet provides information on the
introduce good hydration to hospital patients and
the risk of developing cancer of the large bowel,
advice and best practice currently available to
staff and to implement the health benefits of drinking
breast and prostate and urinary tract.
healthcare professionals from a range of
enough water.
➨ Water in the workplace outlines the importance
for providing water to hospital patients.
8. Hospital guidance and standards
organisations, including the HCA and the World
Water is essential to health and is one of the six
of good hydration for staff and explores the
basic nutrients for life. However, water is often
benefits to both employers and employees.
considered the forgotten nutrient. Evidence from
Consideration is given to both the health benefits
This section provides a short check list to enable
the NPSA’s National Reporting and Learning System
and the environmental factors.
healthcare staff to assess the water facilities
These fact sheets have been written by an
within their organisation. It asks the fundamental
Independent Researcher and Senior Policy
question: ‘Is fresh and wholesome water
Executive from the British Medical Association.
available to your patients, staff and visitors
has identified dehydration as a patient safety issue:
medical evidence shows that good hydration can
assist in the management and prevention of many
medical conditions.
4. Frequently asked questions
Health Organisation.
9. How good are your water facilities?
throughout the day?’
The toolkit
This section aims to answer some of the frequently
The toolkit contains fact sheets and advice to enable
asked questions relating to the provision of drinking
The quiz has been developed to assist in the
healthcare staff to improve water consumption
water to hospital patients. Questions range from
training of junior nursing and non-clinical staff.
for hospital patients and hospital staff. It contains:
how to make tap water taste as good as possible,
It is a fun way of testing out knowledge and
1. Introduction to the toolkit
to how much water patients should drink.
raising awareness about good hydration.
This section identifies that the responsibility for
The answers provide healthcare staff with solutions
making hydration a top priority lies with everyone
for good hydration in hospitals.
in the hospital environment, from the catering
5. Did you know? Facts about water as a nutrient
10. Try the hydration awareness quiz
11. Hydration best practice - hospital water audit
The final fact sheet provides an audit tool to
assess current hydration practices and
Twenty eight facts about water from the cost and
encourages staff to score themselves and to
quality to serving suggestions provides healthcare
develop action plans to improve hydration within
benefits of providing water
staff with useful information relating to water as a
their organisations.
This fact sheet identifies some of the medical
nutrient, along with some surprising facts relating
The toolkit is available at www2.rcn.org.uk/
conditions that good hydration can assist in
to the cost of providing tap water to patients.
campaigns/nutritionnow/tools
staff through to the chief executive.
2. The health and economic
preventing or treating and considers the economic
benefits of providing good hydration.
6. Practical tips for encouraging
and resources/hydration
water consumption
For further information related to the
This section provides information and tips to
nutrition work of the NPSA please contact
for the health benefits of hydration
encourage water consumption from developing
Caroline Lecko on 020 7927 9568 or via
This section contains three fact sheets.
a hospital policy, to procurement of equipment
e-mail at [email protected]
3. ‘Wise up on water’ medical evidence
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Graham Holman, Category Specialist at NHS Supply Chain, talks about the organisation’s new national
contract for cleaning and hygiene solutions which is designed to meet the demands of the NHS.
Cleaning and hygiene supply
solutions for the NHS
NHS Supply Chain manages the procurement and supply
of more than 500,000 healthcare products to the English
NHS, and has recently launched a new range of cleaning
solutions to help support healthcare organisations across
the country.
The two-year contract, which was launched on 1 October,
brings a standardised and consolidated range of products
to the NHS, which includes dishwasher detergents,
degreasers, oven cleaners, hard surface cleaners,
disinfectants and associated products, and offers both
value for money and product choice for catering and
cleaning professionals.
Improving cleanliness
and infection control
With the issue of hospital acquired infections never
far from the media spotlight, particularly concerning
MRSA and Clostridium Difficile, the new product
range is designed to support Trusts in combating
infections in combination with best practice cleaning
and hygiene regimes.
Benefits
The new contract offers a number of significant benefits
to customers:
➨ Products are listed with selling prices in the
NHS Supply Chain Catalogue.
➨ Professional support is provided, with all suppliers
on the contract being able to offer advice
and support concerning the application of
their products.
➨ Full details of the new contract including data sheets
(COSHH) can be downloaded from the NHS Supply
Chain website.
Using NHS Supply Chain
All products are supplied via NHS Supply Chain’s ‘stock’
route. This means that customers can consolidate their
orders and receive products within 48 hours of ordering
(preferred delivery day allowing).
NHS Supply Chain’s supply route offers the following
benefits:
Time saving - hospitals can place one consolidated
order and get the products required.
Convenience - they can use an online ordering system
to order cleaning products.
Consolidated invoicing - invoices are sent directly
to trust Finance Departments.
Support - trained customer services teams are on
hand to help.
Reliability - our service level for these products
is above 98 per cent.
Zenith (GWP) Hygiene Systems
Tel: 07817 579876
Products: Range of dishwasher detergents,
degreasants and hard surface cleaners.
British Salt Limited
Tel: 01606 839232
Products: Dishwasher and boiler salt for water
softening in granules and tablets.
Evans Vanodine International PLC
Tel: 01772 322200
Products: Disinfectant cleaners, surface cleaners,
kitchenware stain removers, oven cleaners,
cleaning gels, glass/stainless steel cleaners and
floor cleaners.
Darcy Limited
Tel: 01925 412608
Products: General purpose neutral detergents,
cream cleaners, powder sanitisers, hard
surface cleaners and a comprehensive range
of air fresheners.
➨ Product prices are competitive and savings are
available for NHS Trusts who switch supply to the
new contract lines.
Flexibility - if required, we can arrange 24 hour service.
Coventry Chemicals Limited
E-commerce - end-to-end electronic transaction
capability.
Tel: 024 7663 9739
➨ The range has been rationalised from 81 in the
previous contract to 48 for the new contract so
there is more focus and clarity for NHS customers.
Suppliers
➨ The majority of products listed in the NHS Supply
Chain catalogue are illustrated with supporting
technical information.
➨ Several new products have been introduced.
For example, a complete range of liquid dishwasher
detergent products from Zenith/GWP, and bacteria
killing solutions from Evans Vanodine.
Following the procurement tender process, NHS Supply
Chain awarded the new contract to five suppliers.
The suppliers and products are as follows:
Further information
For further details contact
Graham Holman, Category Specialist.
E-mail: [email protected],
Telephone: 01244 582801.
Products: A range of quality bleach products and
liquid pine disinfectants.
New contracts for 2008
Next year, NHS Supply Chain has a rolling programme
of new contract implementations that will assist
NHS Trusts in their cleaning and hygiene requirements.
The new contracts will include the supply of floorpads,
kitchen scourers, catering/domestic gloves,
sackholders, bins/waste containers, electrical cleaning
equipment, steam cleaners, manual cleaning equipment
and microfibre cleaning systems.
National Colour Code for Cleaning Materials
The NPSA has been made aware that there is some
confusion about the applicability of the National Colour
Code for Cleaning Materials to central/production
kitchens. The Code was never intended to apply to
these areas and only impacts on catering services
to the extent that they take place at ward level.
This would mean that ward kitchens or anywhere else
away from the central kitchen where food is prepared
and/or served would be included in the Code, similarly
staff involved in the preparation and serving of food
and/or the cleaning of catering and kitchen equipment.
- are unlikely to make their way into food - there is no
requirement for this and Trusts wishing to continue using
blue are entirely at liberty to do so in these areas.
Whilst there is no fundamental reason why green should
not be used for cleaning cloths etc used in central
kitchens since these items - unlike e.g. dressings/plasters
For information about the Code,
visit www.hospitalcaterers.org/
library/generalinformation
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Cleaning standards
affect patient choice
Andrew Matthews, National Chair of the Association of Healthcare
Cleaning Professionals (HCP), explains the current challenges
facing cleaning services within the NHS especially around
‘healthcare acquired infection’ (HAI) and its perceived relationship
to cleaning by the general public.
seen many changes in the NHS. But its basic reasons for
There is no doubt that, in general, the public believes
loss of limb or even death and they will simply choose
that a dirty hospital contributes significantly to acquiring
not to go there.
an infection, whilst most research demonstrates that it
Investing in well researched cleaning methods will
singularly does not.
contribute towards reducing the spread of infection
It would be foolish to completely disregard good
within a healthcare environment. What cannot be
hygiene standards in the effort to reduce HAI within
underestimated in the business of healthcare and making
We consistently try to keep our members abreast of the
latest developments especially around HAI; whether it is
latest research or general thought patterns relating to HAI
or specific organisms such as MRSA. We do this through
our in-house newsletters, internet networking, website or
our very successful annual AHCP conference.
a healthcare environment. But what is generally
patients better is a high standard of cleaning. The one key
agreed is that it is a combination of many factors
effect the cleaning team has on a patient’s well-being
that helps to reduce the amount of HAI within our
is reassurance and this reassurance is increasingly
healthcare establishments.
having more impact on the various aspects of healthcare.
The UK’s overall infection rates are similar to those
Many patients being admitted to hospital are anxious
in other European countries at around 9 per cent.
not only because of the treatment they need but also
There are many established infections including MRSA
about what infections they believe they could catch.
and Clostridium Difficile that we know about, but there
This must have an effect on their treatment and recovery.
are many new strains emerging that are more virulent
Therefore organisations who ignore the value of their
and difficult to treat.
cleaning service will ultimately suffer in many ways,
As the Patient Choice agenda marches on, patients will
not least in terms of their bottom line financial viability.
increasingly decide where they want to go for treatment
Many organisations are finding it difficult to balance the
based on information they know and understand and
books at the moment so now is the time to remind them
can pass judgement on. They may not understand the
of the importance of including their cleaning services in
intricacies of the medical treatment a particular hospital
their budgets and not to take short term measures that
provides, but if one gets the reputation of being a ‘dirty
may impact in the future.
hospital’ patients will equate low standards of cleaning
So where does the AHCP fit in to all this? The AHCP has
with catching an infection which could potentially lead to
been in existence for the best part of 32 years and has
existence have not changed. They are:
➨ To support its members.
➨ To work with and influence Government initiatives.
➨ To work in partnership with cleaning service
suppliers.
We have recently published our business plan which
clearly sets out our aims and objective for the forthcoming
year. One of those objectives is to work in close
partnership with our ‘sister’ organisations such as the
HCA and the National Patient Safety Agency. With many
managers controlling multi services they need to be able
to benefit from the knowledge and networking
opportunities of all these associate organisations.
In broader terms we will continue to support our members
on a daily basis. We exist to offer professional support.
All these issues I have briefly discussed were addressed
at our national conference and exhibition earlier this year.
For more details about the Association’s conference; the
speakers’ presentation and general information about the
organisation, please visit the website: www.ahcp.co.uk
The Association of Healthcare Cleaning
Professionals represents over 600 individual
managers of cleaning, hotel and support services
across the public and private sectors nationwide.
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Pictured outside Greenmount College where the Conference
was held (from left): David Frost from the Organic Centre Wales
and one of the founder members of the Rafael Project,
Bernie Grimes, WHSCT Catering Lead for the Project,
Michelle Gildernew, Northern Ireland Minister for Agriculture
MLA and Lianna Gallagher, Project Co-ordinator representing
Strabane Farmers Forum
RAFAEL gathering debates
public sector procurement
in Northern Ireland
The Northern Ireland Branch of the HCA and the Northern Ireland RAFAEL (Renaissance of Atlantic Food
Authenticity and Economic Links) European Project Group recently co-hosted a one-day Conference in
Antrim. More than 80 delegates debated the many challenges relating to sustainable procurement in
public sector catering and learned more about how the RAFAEL Project - which focuses on healthcare
catering - supports the use of local produce in the whole life cycle of patient healing.
RAFAEL is a three-year EU-funded Interreg Project
which started in January 2005 to increase the
availability of local authentic food systems - covering
all the food chain from production to consumption and to contribute to public sector engagement in
sustainable procurement. The RAFAEL partners are
from nine regions of Europe within Spain, Portugal,
France, England, Wales and Northern Ireland.
The main focus of the RAFAEL Project in Northern
Ireland centres on Hospital Catering food procurement in
the North West. It supports and encourages local food
producers and processors to co-operate and develop in
order to successfully compete for business in the public
sector, specifically in healthcare and schools.
The conference, held at Greenmount College in Antrim,
was chaired by the Northern Ireland HCA Branch
Chairman, Simon Moody. Bernie Grimes, Hotel Services
Contracts Manager for the Western Health and Social
Care Trust, and an HCA Northern Ireland Branch Officer,
is the catering lead for the RAFAEL Project in Northern
Ireland. She was responsible for organising the event
which was the penultimate gathering for the Project
which ends in December 2007.
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HOSPITAL CATERER
All the key activities carried out as part of the RAFAEL
Project have been delivered through the Western Health
and Social Care Trust with the support of the Regional
Procurement, Investing for Health, Northwest Organics and
DARD (Department of Agriculture and Rural Development).
The conference was designed to engage the interest,
support and influence of key stakeholders in taking
forward the positive outcomes of the Project from the past
three years and to reinforce the important roles we can
all play in adding value to sustainable local procurement
in healthcare catering. The delegates included
representatives from the HCA, the Catering Management
Association of Southern Ireland, Department of Agriculture
and Rural Development and the Department of Health.
Local food producers and processors also attended.
In her keynote address to the conference, the Minister
for Agriculture, Michelle Gildernew MP MLA stated,
“The success of the RAFAEL Project is a great example
of how Government can target resources more
effectively for everyone’s benefit.” She expressed her
delight at the many achievements of the Project
partners in increasing opportunities for local producers
and processors to supply the public sector market.
The Western Health and Social Care Trust’s Chief
Executive, Elaine Way, stressed the importance of
tackling climate change and promoting sustainability both issues which are high on the agenda of EU policy
makers and Government. She reminded delegates of
the five main healthy option goals set in 2005 by DEFRA
Food and Farming Minister, Lord Whitty:
➨ To raise production standards.
➨ To increase the number of tenders from
small local producers.
➨ To increase the demand for healthy food.
➨ To reduce environmental impacts.
➨ To tackle barriers to supply.
Lord Whitty had recommended that public sector lead the
way to achieving these goals, stating that if some schools
and hospitals can provide highly nutritious fresh locally
sourced food with organic options then why can’t more?
This project pilot scheme was one of the first stepping
stones towards examining the supply chain in Northern
Ireland and looked at how public sector caterers could
RAFAEL gathering debates public sector procurement in Northern Ireland
source their food in a more ecological and ethical way.
And Elaine indicated her commitment to continue
encouraging the use of local food in our hospital menus.
Andrew Elliott, Director of Health Development - who
was representing the Minister for Health, Michael
McGimpsey MLA - welcomed the opportunity to support
and contribute to the principles of the RAFAEL Project
charter. He acknowledged the key role of the RAFAEL
partnership and emphasised that failures to make public
sector food procurement play a role in improving the
health of Northern Ireland could have some very serious
and costly effects for the health of the population.
Andrew went on to describe the work of the Food
Standards Agency in actively encouraging local business
in Northern Ireland to produce food that is low in fat, salt
and sugar, provide healthy sustainable choices including
organic options, fair trade produce and improve food
labelling. He outlined the Department of Health, Social
Services and Public Safety (DHSS) key priority which is
to fight against obesity. And he stressed the important
role public food procurement has to play in improving
the health of the Northern Ireland population together
with the Investing for Health strategy partnership
approach and collaborative work with local people,
groups, communities and organisations.
Bernie Grimes reflected on the highs and lows, the
challenges, the progress and the lessons learned
throughout the three years of the RAFAEL Project.
She went on to describe the key activities of the
Western Health and Social Care Trust’s Catering
Managers who ensured the Project objectives were
delivered. These included:
➨ Networking with local producers.
➨ Supporting ‘Meet the Buyers’ events.
➨ Organising RAFAEL theme days for patients
and staff.
➨ Hosting organic breakfasts and organising
RAFAEL Project displays.
➨ Promoting the Project through networking
with other similar projects.
➨ Involving and working with dietetic colleagues.
➨ Facilitating educational and promotional
events.
➨ Promoting the Project to HCA Members.
Delegates heard how the Project succeeded in
increasing the amounts of fresh local organic food
products which are now included in patient and staff
menus such as local organic milk, local farmhouse
organic ice-cream, local fresh fruit and vegetables
and locally produced natural mineral water.
(From left): Michelle Gildernew, Northern Ireland Minister for Agriculture MLA, meets Mike Hall, HCA National Vice-President
Looking on is HCA Member Bernie Grimes
These initiatives are contributing to increase the awareness
of the importance of good wholesome fresh, well-cooked,
well presented food in aiding patients’ recovery.
the RAFAEL Project, particularly in engaging the market
for ‘Meet the Buyer’ events and working with all the
Project partners and the wider public sector.
Bernie then went on to share with the audience some of
the lessons learned from the Project: for example, the
importance of all stakeholders working in partnership.
The key messages delivered were summarised as:
protect local farms, support local cultures, value
local producers and enjoy local food.
Rick Wilson, Director Dietetics/Nutrition at King’s College
Hospital, London, began his presentation, ‘the Road to
Recovery - Food is Healing,’ by reminding delegates that
food and beverage services provide the foundations for
all treatment. He said that there is no pill for every ill,
obesity will bankrupt the NHS and under-nutrition in
hospitals is common with an estimated 40 per cent of
patients malnourished on admission. Rick concluded
his presentation by reminding us that we cannot have
functioning hospitals if patients do not have access to
sufficient food and water.
John Moore, Senior Rural Connect Advisor with the
Department of Agriculture, has played a key role in the
RAFAEL Project steering group. He has responsibility
for identifying and meeting the development needs of
local farmers in the north west Tyrone area and he gave
delegates a most interesting and real life account of his
role in the Project.
Ann O’Reilly, Northern Ireland Chief Executive for Age
Concern, gave an excellent presentation on Age Concern’s
‘Hungry to be Heard’ campaign. She highlighted the two
main concerns most frequently raised by older people
and their relatives and friends: the unsuitability of the
food served and the lack of assistance given to elderly
people with eating. Ann’s presentation emphasised the
importance of food awareness for everyone involved
in the care of this very vulnerable group - including all
healthcare professionals, family and friends - stressing
that not everyone can speak up or has relatives to speak
on their behalf or help them at mealtimes.
Teresa Molloy, Regional Director, Regional Supplies
Services, began her presentation, ‘A Fresh Prospective in
Public Procurement’ with a brief history of the Northern
Ireland Regional Supplies Organisation. She described
the role of the organisation in facilitating and supporting
Mike Hall, HCA National Vice-President, then spoke
about ‘Delivering a First Class Patient Focused
Catering Service’. As always, in his usual jovial manner,
Mike gave the audience a wake-up call, challenging
the hospital caterers, Trust Chief Executives,
Directors and senior civil servants present to recognise
the importance of hospital food in the overall patient
experience. Mike’s key messages were:
➨ Understand the changing environment.
➨ Understand the role you can play.
➨ Make sure your voice is heard.
➨ Be part of the corporate teams striving to
deliver excellent NHS patient care.
The conference concluded with an open forum and
the feedback received indicated a very successful and
well-received event.
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