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

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

5. 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

6. 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.

7. Process Map

9. We have “Stars” in the making!

11. Linking with our Clinical Teams to build our Patient awareness

12. 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

13. 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

14. 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.

15. Our Responsibility

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

17. Pollution is all of our responsibility

18. Working in Collaboration to achieve positive results

19. “Positive affect on our patients”