Taunton & Somerset NHS Foundation Trust Current Challenges in the NHS Philip Shelley Facilities Manager Taunton & Somerset NHS Foundation Trust Current Challenges in the NHS

“High performing teams are built, not formed by chance”

What does good look like What we are doing well How can our suppliers make a difference Is our link to our patients strong enough Can we procure differently and more effectively

Trust support – financial / risk / Clinical Teams Commitment – trust / belief Understanding – all teams / leaders Taunton and Somerset NHS Foundation Trust Kitchen Procedure Title: Processing meal orders from wards Authors: Phil Shelley Policy Lead: Simon Rigby Ratified by: Simon Rigby Active Date: 31/03/2016 Ratification Date: Review Date:31/03/2018 Applies to: All kitchen staff who process meal orders from wards Exclusions: None Purpose: To ensure patients receive the requested meal and that the potential for over-ordering and waste is minimised.  

Process Map

We have “Stars” in the making!

Linking with our Clinical Teams to build our Patient awareness

Adapt the way that we care through Hydration The Droplet Flow Control Lid The Droplet Light & Sound Reminder Base The Droplet Mug The Droplet Tumbler

Pledging our care to full recovery Understanding the nutritional needs of every patient Understanding and planning the full recovery for our patients through the Social Care setting Maximising our care – minimising the bed stay

1) Power of 3 This collaboration allows a more holistic approach to nutrition and hydration, ensuring these groups of professionals can work together to deliver excellence, taking into account: Food and Drink Strategies (whole Trust) • Innovation and Sustainability of the catering service • Service needs including gaps in services, waste, out of hours’ meals and snacks • Potential service requirements • Health and wellbeing of staff and visitors 2) Protected Mealtimes Communication between nurse, carer, caterer and any food service assistants at ward level is vital to ensure that people receive the appropriate meal and assistance. A mechanism should be in place which ensures privacy and dignity but it should not overwhelm patient safety. 3) Patient Focus Positive and encouraging behaviour when handling and serving food provides invaluable support which is instrumental in persuading many unwell and anxious people to eat. This important input from foodservice staff should be complemented by the same positive attitude to the food and beverage services from nursing and other clinical staff 4) Food Service Systems It is essential that the food service system in place is capable of providing for the nutritional needs of the individuals served. If it does not then it should be changed. – Its not about what system its about ensuring the delivery of that system meets the right outcomes 5) Control of Food Service delivery We ALL have a key role to play in the delivery of the meal service to the wards from the Power of 3 to ensuring the patient/service user receives the meal at its best – this is the Last 9 Yards of the service but the one that sets out to ensure that that the meal is eaten and enjoyed. 6) Food Waste All too often nutritious and appealing food is left uneaten. Nutritional requirements cannot be met when people fail to eat their meals as served. Although waste is unavoidable it is beneficial to all involved in the food chain if it can be measured. 7) Food Hygiene & Safety Anyone involved in handling food should receive appropriate food safety training All caterers are legally required to carry out a full risk assessment of their food production and service procedures and practices, and to put in place management systems and control measures to reduce the major risks in food manufacture.

Our Responsibility

Adjusting arrangements Decision Making Disposal Preparing for reuse Recycling Adjusting arrangements Prevention

Pollution is all of our responsibility

Working in Collaboration to achieve positive results

“Positive affect on our patients”