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Hospital food and beverage services Food Beverages.

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Presentation on theme: "Hospital food and beverage services Food Beverages."— Presentation transcript:

1 Hospital food and beverage services Food Beverages

2 Food service Menu planning Menu planning Menu planning Menu planning The Food Chain The Food Chain The Food Chain The Food Chain Home

3 Menu planning An inclusive process An inclusive process An inclusive process An inclusive process Requires in depth knowledge of the needs of the patient Requires in depth knowledge of the needs of the patient Requires in depth knowledge of the needs of the patient Requires in depth knowledge of the needs of the patient Menu requires structure Menu requires structure Menu requires structure Menu requires structure Menu requires content Menu requires content Menu requires content Menu requires content Menu is complemented with non-meal food and beverage services Menu is complemented with non-meal food and beverage services Menu is complemented with non-meal food and beverage services Menu is complemented with non-meal food and beverage services Home

4 An inclusive process Nutritional value of food not eaten is nil Nutritional value of food not eaten is nil Need to involve the consumer at the planning stage Need to involve the consumer at the planning stage Need to involve the producer and make sure that plans can be delivered Need to involve the producer and make sure that plans can be delivered Need to include service staff to engender a pride in the product Need to include service staff to engender a pride in the product Need to check nutritional content and menu capacity Need to check nutritional content and menu capacity Need to check cost and affordability Need to check cost and affordability Home Start of this section

5 In depth knowledge of the needs of the patient Age and gender Age and gender Ethnicity Ethnicity Food preferences Food preferences State of health State of health State of dentition State of dentition Mental health Mental health Home Start of this section

6 Menu requires structure How many meals per day? How many meals per day? How much choice on offer? How much choice on offer? Range of accompaniments etc etc Range of accompaniments etc etc Home Start of this section

7 Menu requires content What is the most suitable range of dishes? What is the most suitable range of dishes? What specification of dishes? What specification of dishes? What is the most suitable portion size? What is the most suitable portion size? What is the nutritional specification? What is the nutritional specification? What are the ingredients specifications? What are the ingredients specifications? What are the cost specifications? What are the cost specifications? How will specification be met? How will specification be met? Standard recipes Standards of procurement Menu testing Menu testing Feedback from patients Feedback from staff Nutritional capacity testing Nutritional capacity testing Nutritional analysis of menu Nutritional analysis of menu Home Start of this section

8 Menu is complemented with non-meal food and beverage services Ward issues of: Ward issues of: Milk, breakfast cereals, bread, butter, sugar, preserves, tea, coffee etc Milk, breakfast cereals, bread, butter, sugar, preserves, tea, coffee etc Suitable items for between meal snacks Suitable items for between meal snacks Supplements Supplements Home Start of this section

9 The Food Chain Patient orders food Patient orders food Patient orders food Patient orders food Food order communicated to kitchen Food order communicated to kitchen Food order communicated to kitchen Food order communicated to kitchen Provisions procured Provisions procured Provisions procured Provisions procured Provisions delivered and receipted Provisions delivered and receipted Provisions delivered and receipted Provisions delivered and receipted Provisions stored Provisions stored Provisions stored Provisions stored Food produced Food produced Food produced Food produced Food distributed Food distributed Food distributed Food distributed Food served Food served Food served Food served Food intake monitored and appropriate action taken Food intake monitored and appropriate action taken Food intake monitored and appropriate action taken Food intake monitored and appropriate action taken Home Start of this section

10 Patient orders food Ordered at time of service Ordered at time of service Ordered using menu card Ordered using menu card Ordered using hand held device Ordered using hand held device Ordered using bedside terminal Ordered using bedside terminal Home Start of this section

11 Food order communicated to the kitchen Ward order predicted by forecasting Ward order predicted by forecasting Card collated at ward level Card collated at ward level Card collated centrally Card collated centrally Hand held linked on ward or centrally Hand held linked on ward or centrally Bedside terminal linked by ward or centrally Bedside terminal linked by ward or centrally Systems can be linked to nutritional databases Systems can be linked to nutritional databases Home Start of this section

12 Provisions procured Ingredients and product specification need to be determined Ingredients and product specification need to be determined PASA system provides data PASA system provides data PASA manages specification of NHS contracts PASA manages specification of NHS contracts GM free GM free Compliance with salt model Compliance with salt model Allergen information Allergen information Nutrition information available Nutrition information available Home Start of this section

13 Provisions delivered and receipted Availability is critical to success Availability is critical to success Critical control point with regard to hygiene and cost control Critical control point with regard to hygiene and cost control Food bill in typical 1000 bed hospital c£1.5M per annum Food bill in typical 1000 bed hospital c£1.5M per annum C£4,100 per day of perishable goods delivered C£4,100 per day of perishable goods delivered Home Start of this section

14 Provisions stored Responsibility for food safety begins with delivery Responsibility for food safety begins with delivery Food poisoning killed 19 people in Wakefield 1985 Food poisoning killed 19 people in Wakefield 1985 Poor storage adversely affects nutritional content Poor storage adversely affects nutritional content EHO enforces food hygiene regulations EHO enforces food hygiene regulations EHO can shut kitchen down with immediate effect EHO can shut kitchen down with immediate effect Breach of regulations can lead to prosecution Breach of regulations can lead to prosecution Home Start of this section

15 Food produced Standard recipes are vital: Standard recipes are vital: Nutritional quality control Nutritional quality control Cost control Cost control Quality assurance Quality assurance Home Start of this section

16 Food distributed Any hospital with more than 300 beds will need to consider distribution technology Any hospital with more than 300 beds will need to consider distribution technology Cook chill Cook chill Cook freeze Cook freeze Sous vide Sous vide All distribution technology requires regeneration at ward level All distribution technology requires regeneration at ward level Home Start of this section

17 Food served Protected mealtimes Protected mealtimes Essence of care – food and nutrition benchmark Essence of care – food and nutrition benchmark HCA food service at ward level HCA food service at ward level Ward prepared for the meal Ward prepared for the meal Patients prepared for the meal Patients prepared for the meal Right meal to the right patient Right meal to the right patient Appropriate equipment available Appropriate equipment available Appropriate assistance available and planned for Appropriate assistance available and planned for Arrangements in place for last minute changes Arrangements in place for last minute changes Home Start of this section

18 Food intake monitored and appropriate action taken Responsible Registered nurse must be aware of patients intake Responsible Registered nurse must be aware of patients intake Systems in place to record food intake for vulnerable patients Systems in place to record food intake for vulnerable patients Systems in place to record missed meals Systems in place to record missed meals Systems in place to trigger action when food intake deemed inadequate Systems in place to trigger action when food intake deemed inadequate Regular communications with dietitian and clinical team about food intake Regular communications with dietitian and clinical team about food intake Home Start of this section


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