policy document control sheet - cddft.nhs.uk...catering for staff is addressed in the policy as it...

POL/EF/FAC/0001 Version 2 of 23

Policy Document Control Sheet

Reference Number POL/EF/FAC/0001

Title Catering for Patients, Staff and Visitors Policy

Version number 2.0

Document Type Policy X Trust Procedure

Clinical Guideline

Approval level (Clinical Guidelines)

Local Trust-wide X N/A (not a guideline)

Original policy date September 2013

Reviewing Committee Nutrition Steering Group

Approving Committee Integrated Quality and Assurance Committee

Approval Date 24th January 2017

Next review date 24th January 2020

Originating Directorate & Care Group (where applicable)

Estates & Facilities

Document Owner Associate Director of Facilities

Lead Director or Associate Director

Stuart Wray

Scope Trust Wide

Equality Impact Assessment completed on

Status Approved

Confidentiality Unrestricted

Keywords Catering, Staff, Patients, Visitors

Final approval

Chairman or Executive Sponsor’s Signature

Date Approved 24th January 2017

Name & Job title of Chairman or Executive Sponsor

Prof Chris Grey, Executive Medical Director

Approving Committee Integrated Quality Assurance Committee

Signed master copy held at: Corporate Records Office, DMH

This Policy was previously known as POL/FM/0017

Catering for Patients, Staff and Visitors


Contents

Policy Document Control Sheet .................................................................................. i

Contents ...................................................................................................................... ii

Version Control Table ................................................................................................... iii

Table of Revisions ........................................................................................................ iii

1. Introduction .......................................................................................................... 4

2. Purpose ............................................................................................................... 5

3. Scope .................................................................................................................. 6

4. Accountability ....................................................................................................... 6

5. Food Provision ..................................................................................................... 8

6. Staff and Visitor Catering ................................................................................... 11

7. Sustainability ...................................................................................................... 13

8. Transport ........................................................................................................... 13

9. Training Catering Staff ....................................................................................... 13

10. Food Allergens ................................................................................................... 15

11. Monitoring .......................................................................................................... 16

12. Associated Documentation ................................................................................ 16



Version Control Table

Date Ratified Version Number Status

Sept 2016 1.0 Superseded

24.1.2017 2.0 Approved

Table of Revisions

Date Section Revision Author

Sept 2016 Full Document

Change PFI providers’ names to current name.

G Sweeney

January 2017

Full Document

Full Review S Wray



1. Introduction

Hospital catering services are an essential part of both patient and staff care, given that good quality and nutritious food plays a vital part in patient’s rehabilitation and recovery. Effective catering services are dependent on a range of processes which involve menu planning, procurement, food production and distribution of meals to staff and patients across County Durham & Darlington NHS Foundation Trust and a number of external contracts. Hospital catering and the food it provides are now widely accepted to play an important clinical role in the treatment of hospital patients. Hospital catering services also play an integral part to ensure sufficient catering facilities are supplied to all staff working within the Trust. An independent group has been established by the Department of Health to review the standards of food and drink in NHS Hospitals, the Trust is obliged and committed to ensuring compliance with the national requirements and to deliver the aims and objectives of the Hospital Food Standards Panel report on standards for food and drink in NHS Hospitals (2014) County Durham & Darlington NHS Foundation Trust has a legal obligation to comply with the provisions and requirements of food hygiene regulations since 1987 and there are now several pieces of legislation governing food safety, including the requirement to have a food safety management system based on Hazard Analysis Critical Control Point (HACCP) principles. This policy identifies the requirements of County Durham and Darlington NHS Foundation Trust to achieve compliance with the following food hygiene regulations: The Food Safety and Hygiene (England) Regulations 2013 This is a UK only regulation applying to food intended for human consumption. These regulations lay down the enforcement options available to food enforcement agencies such as Environmental Health Officers (EHO), and the defense of “due diligence”. Regulation (EC) 2073/2005 This regulation regulates the microbiological standards of food during the various stages of production, processing and distribution which includes retail. This document sets out a number of specific testing criteria for various foods, together with the necessary actions to be followed where food samples show unsatisfactory results. Regulation (EC) 852/2004 on the Hygiene of Foodstuffs This is a regulation for the main requirements of any food establishment and includes:

Structure

Equipment

Transportation of food

Personal hygiene

Food handling procedures, wrapping and water supply

HACCP (Hazard Analysis Critical control Point)

Temperature control

Staff training At every stage of the food business all the potential hazards that might arise must be considered and methods of controlling them must be implemented such that all food from the Trust is safe to eat.



This will be supported through a range of comphrensive procedures and monitoring systems. In addition, there will be other supporting systems including

Staff training

Infection control policy’s

Cleaning regimes

Traceability of food ingredients

Structure/equipment maintenance

Product recall procedures Food Information Regulations2014 (SI 2014/1855) This regulation is to provide the users of Trust Catering the product information for food allergies and intolerance, this includes the new allergen information rules (EU FIC), general advice and information on food allergens and tolerances, and specific best practice guidance on cross-contamination controls for pre packed and loose foods. 1.1 Policy Statement and Aim

The Trust Catering Services is committed to providing food for our patients, staff and visitors which is safe to eat, nutritious s and meets the quality expectations by all users. The Catering Services will comply with all relevant legal requirements for food safety within the parameters in which it operates. The Catering Services has developed and adopted HACCP Food Safety System to reduce product risk and the associated threat of food borne illness, which are all based on industry best practice and the departments experience and expertise. The Trust Catering Services recognizes that a successful food safety culture can only be achieved by following safe working practices that have been developed. The aim of this policy is to ensure that all catering,clincical and domestic staff are aware of their responsibilities and to define where those responsibilities end when provision of food is shared with ward and clinical staff, and most importantly is to ensure that all users of the Trust Catering Services have access to safety prepared nutritious food.

2. Purpose

This policy sets out the provision of catering services to patients, staff and visitors in a manner which embraces Nutrition Guidelines published by the National Institute for Health and Care Excellence (NICE)in February 2006,the Obesity Guidelines published by NICE in December 2006 and the Hospital Food Standards Panel in December 2014. Catering for staff is addressed in the policy as it has a part to play in well-being, health and in feeling valued by the Trust as an employer. Relatives and other visitors to the Trust may need to eat on the premises and will be catered for in a manner sensitive to their preference and nutritional needs. The in-house catering team is responsible for developing and implementing local operational procedures for Darlington Memorial Hospital, Shotley Bridge Community Hospital, Weardale Community Hospital, Richardson Community Hospital and Sedgefield Community Hospital.



Robertson FM is responsible for developing and implementing local operational procedures for Chester le Street Community Hospital.

Engie is responsible for developing and implementing local operational procedures for the University Hospital of North Durham ISS Facility Services - Healthcare is responsible for developing and implementing local operational procedures for Bishop Auckland Hospital. The policy is underpinned by local operational procedures on each of the following sites:

Bishop Auckland Hospital

Darlington Memorial Hospital

University Hospital of North Durham

Shotley Bridge Community Hospital

Chester le Street Community Hospital

Richardson Community Hospital

Sedgefield Community Hospital

Weardale Community Hospital

3. Scope

This Policy applies to all Trust employees and staff employed via external Contractors, which include Robertson FM, ISS, and Engie involved in the provision of catering services.

4. Accountability

Within the hospital environment the Chief Executive is ultimately responsible for the delivery of safe, nutritious food and accordingly must ensure appropriate arrangements are in place regardless of how or by whom the service is being provided. Specific duties are delegated to the following roles.

4.1 Associate Director of Facilities

The Associate Director of Facilities has overall responsibility for the

implementation and adherence to this policy.

The Associate Director of Facilities has responsibility for ensuring a monitoring

programme is in place to guarantee the operational procedures are being

implemented across the PFI sites; Chester le Street Community Hospital,

University Hospital North Durham and Bishop Auckland Hospital as part of the

formal contractual agreements.

4.2 Trust Designated Facilities Management Lead

The Facilities Management Lead will comply with this Policy and act as a

source of professional knowledge/leader on catering matters, to ensure that

the Trust meets its legal obligations and provides services to a high standard

that are patient and staff focused and are delivered cost effectively.

The Facilities Management Lead will ensure that all food supplied meets the

hygiene standards set in the Food Hygiene Policy.



The Facilities Management Lead shall ensure all catering staff delivering the

provision of catering shall be trained in practices and procedures that support

the policy.

4.3 Food Production Manager

The Food Production Manager is:

Responsible for the administration of the Food Safety Management system.

Responsible for ensuring that the staff are appropriately trained

Responsible for maintaining staff rotas to provide a safe food service

Responsible for completing food safety audits

Responsible for overseeing the day to day food production operation to ensure that safe food is being produced

Responsible for reporting any non-conformities which could compromise food safety to the Facilities Management Lead

Responsible for ensuring there are adequate cleaning schedules and resources to carry out all cleaning tasks required to keep food safe

Responsible for ensuring that all food produced, distributed and delivered will be in compliance to this policy.

4.4 Food Service Manager

The Food Service manager is:

Responsible for ensuring that all procedures within the Food Safety Management system are followed.




Responsible for overseeing the day to day food service operations to ensure that safe food is being served

Responsible for reporting any non-conformities which could compromise food safety to the Head of Catering


4.5 Trust Retail Manager

The Retail Manager will be responsible for the coordination of the provision of catering to meet the requests of clients within Hollies Restaurant, Café Quick and other vending facilities and to liaise with the Food Production Manager on matters of food quality and safety. The Retail Manager is:

Responsible for ensuring that all procedures within the Food Safety Management system are followed.




Responsible for overseeing the day to day food service operations to ensure that safe food is being served

Responsible for reporting any non-conformities which could compromise food safety to the Facilities Management Lead




4.6 Restaurant Supervisor and Food Services Supervisors

At an operational level, the Restaurant Supervisor and Food Services Supervisors will routinely monitor compliance with relevant aspects of the system, including nutrition, meal ordering, selection, service and quality, food wastage, staff responsibilities and training standards.

4.7 Trust Food Production Staff

The Food Production staff are responsible for ensuring safe food practices are adhered to during their shift

Responsible for completing food safety documentation is timely and accurate

Responsible for reporting any non-conformities which could compromise food safety to the Food Production Manager

Responsibilities assigned to individuals within the Catering Organisational Structure are clearly defined within individual job descriptions, which are reviewed on an annual basis.

4.8 Ward Sister

The Sister or Charge Nurse is responsible for ensuring maintenance of day-to-day standards of hygiene in ward kitchens and beverage bays. It is also their responsibility to ensure that staff are made available to attend annual, mandatory training sessions on food hygiene.

4.9 All Trust Staff

All staff associated with food production or service has a responsibility to ensure food hygiene standards are maintained within their work areas.

4.10 Contractors Staff

Contractors will adhere to their contractual requirements in relation to inducting their staff.

5. Food Provision

5.1 Food Provisions to Patients

Patient meals are provided from a cook chill production unit which is situated at Darlington Memorial Hospital.

All patients will be provided with meals and beverages as appropriate to their medical condition.

The foods offered on any menu will meet the nutritional requirements of the patient group for whom the menu has been prepared.

Trust dieticians will confirm that the menus deliver the nutritional requirements that are sufficient to meet the needs of all patients, within the guidelines of



Care Quality commission Outcome 5 (Regulation 14) Meeting Nutritional Needs and of the Hospital Food Standards Panel report on Standards for Food and Drink in NHS Hospital (2014)

Food will be of visibly good quality with a range of contrasting dishes each day. Meals, together with snacks and beverages available on the wards, will be sufficient to meet the nutritional requirements of all patients who can eat normally.

Patients will receive three meals per day, consisting of breakfast, lunch and evening meal.

Meal Times

Continental Breakfast: 7.30am – 8.30am

Lunch: 12 noon – 12.30pm

Evening Meal: 5.00pm – 5.30pm

A choice of hot and cold beverages available on each ward are served to patients at breakfast, mid-morning, lunch, mid-afternoon and evening meal and are also available on request at any time of the day and night.

Snacks are provided with both mid-morning and mid-afternoon beverage service but patients can request snack items throughout the day during their stay.

A 24 hour catering service is available to all patients which comprise of:

Light refreshments

Sandwiches

Choice of microwave meals

Toast

Snack boxes are available for any patients that have missed their meal or are unable to find a meal suitable on the main menu. All snack boxes will consist of the following;

A choice of sandwich in white or brown bread

Fruit Juice

Yoghurt

Snack

Those who have special needs in terms of therapeutic diet, texture modification or cultural or ethnic needs will be offered a range of contrasting dishes each day of visibly good quality, and where necessary, under the direction of one of the Trust’s Dieticians.

There will be a choice of foods for all patients on normal diet and frequently required cultural, ethnic and therapeutic diets. These will be presented on published adult’s and children’s menus which will be used Trust-wide.

Foods familiar to children will be included on all children’s menus together with healthy choices in order to offer a balanced menu.

All food and beverage items required for patients with special needs which have been identified by the Dietitian or by senior ward staff as essential to the treatment or nutritional support of the individual patient will be made available



by the Catering Department. This may include items which require individual preparation and/or may not normally be included on the regular menus.

Arrangements exist in all areas, including emergency admission areas, to provide appropriate food and drink for patients.

Nutritional and ingredient content of all recipes and of bought-in food products will be made available to patients, carers or staff on request.

Assistance to read and interpret the menu will be given to patients or relatives if needed. Copies in large print are available and all ethnic minority menus can be made available in the 8 most commonly required minority languages used in the North East. These may be requested from the Catering Department.

Where a rarely encountered special diet is required, elements of the meal may be achieved through individual interview with the Catering Department or dietetic staff, in accordance with the complexity of the regimen. Acceptable food items will be individually agreed.

Foods will be safe and hygienic at all times. Staff involved in the Trust’s food chain will receive annual food handling training sessions and be aware of potential risks.

All staff involved with the service of meals, snacks and beverages will be sensitive to the need for good presentation of normal and special diets. They will ensure that the potential for the patient’s enjoyment of food is maximised and will actively encourage nutritional intake. Particular attention will be paid to texture modified foods to make them attractive and appetising.

Current guidelines on patient nutritional requirements for normal and special diets will be provided to the Facilities Management Lead who will ensure that adequate amounts and type of foods are available for patients. The Trust’s Senior Chief Dietitian is responsible for ensuring that adequate interpretation of this information is available to the catering management when requested.

Catering services to patients will be reviewed annually by the Nutritional Steering Group.

5.2 Beverages

Beverages are an integral part of the patient catering service. A varied

selection of beverages should be readily available over a 24 hour period

including tea and coffee, fruit juice, cordials and milk based drinks. Fresh water

should be always available to patients, staff and visitors throughout the 24 hour

period. Patients must be encourages to meet their fluid intake and as a

minimum must be offered 7 beverages throughout the day. 5 drinks will be

provided by the Facilities Staff, and the remainder 2 drinks are generally

provided by the nursing staff as the first and last drink of the day.

5.3 Ethnic/Religious/Cultural Menus

Menus are provided for patients with specific cultural preferences. These

menus are available on request from the Catering Services.

5.4 Children’s Menus

A children’s menu is available alongside the standard menu.



5.5 Modified Texture Menu

SALT (speech and language therapy) manage patients with oropharyngeal dysphagia and prescribe the most appropriate modified diet in line with the National Descriptors.

5.6 Monitoring of Patient Meal Services

Monthly patient catering audits are undertaken by the catering team and the

data is reported on a monthly basis to the Facilities manager the audit will

include the following aspects:

Loading of the oven

Cutlery and crockery

Temperature checks

Uniform

Set up for meal service

Correct accompiants are served

Plate presentation

Interview with at least 3 patients per audit

Interview with ward staff

Audits are also undertaken by Facilities Senior Managers on a regular basis during ward inspection visits.

5.7 24 Hour Catering

The Catering services does provide a 24 hour catering service where a selection of frozen meals are available this is in addition to the items that available in each beverage bay that is situated at ward level. Nursing staff are responsible for the collection and correct re heating of all food products.

6. Staff and Visitor Catering

The Trust makes provision for a range of catering services which reflect the activity of the hospital and needs of staff and visitors. Catering is provided which offers the opportunity to eat full meals or snacks during all shift patterns worked in the hospital and for visitors between specified hours. Food is of visibly good quality with a range of contrasting dishes each day. It will be possible for resident staff and relatives to choose sufficient foods to meet normal nutritional requirements. Foods for all population groups who regularly work in or visit the hospital are available and meet cultural and religious dietary requirements. All meals and vended foods offer the opportunity to choose a healthy diet in line with current Government recommendations. Staff with special therapeutic dietary needs or food allergy, when working in a full time capacity, and visitors who need to be on site for significant periods of time, are able to request a suitable meal. This will be provided within the normal range of prices charged at the hospital food outlets.

6.1 Restaurant Opening Times

Darlington Memorial Hospital



Hollies Restaurant - This is a self-service facility offering hot and cold meals, sandwiches, snacks, deli bar, salad bar, showcase cooking and refreshments, situated on the lower ground floor, Darlington Memorial Hospital.

Monday - Friday

8.00am – 11.00am Breakfast service, snacks and refreshments

11.00am – 11.30am Snacks and refreshments

11.30am – 2.00pm Selection of hot and cold meals, snacks and refreshments

Café Quick - Café Quick is situated within the Main Entrance of Darlington Memorial Hospital and offers a wide range of both hot and cold beverages and hot and cold snacks.

Monday - Friday

7.30am – 7.30pm Snacks, Hot and Cold Beverages

Saturday - Sunday

8.00am – 7.30pm Snacks, Hot and Cold Beverages

University Hospital of North Durham

Saffreys Restaurant - Self-service facility offering hot and cold meals, sandwiches, snacks and refreshments, situated on Level 2, University Hospital of North Durham.

Monday - Friday



7.30am – 7.00pm Snacks and refreshments

Saturday - Sunday



7.30am – 7.00pm Snacks and refreshments

Coffee Club Outlet – Situated on the ground floor (main reception) selling coffee, hot beverages, snacks and hot pastries.

Monday - Friday 7.30am – 7.00pm

Saturday - Sunday 7.30am – 7.00pm

Bishop Auckland General Hospital

Chimneys Restaurant - This is a self-service facility offering hot and cold meals, sandwiches, snacks and refreshments, situated on the ground floor at the Main Entrance, Bishop Auckland General Hospital.

Monday - Friday


11.00am – 11.45am Snacks and refreshments


2.00pm – 3.45pm Snacks and refreshments



Chester le Street Community Hospital

This is a self-service facility offering hot and cold meals, sandwiches, snacks and refreshments, situated on the ground floor at the Main Entrance, Chester Le Street Community Hospital

Monday - Friday

12.00 – 2.00 pm Selection of hot and cold meals, snacks and refreshments

Hospitality and Functions

Functions and refreshments may be provided in support of meetings and events and it is the responsibility of the Department budget holders for ensuring the appropriate authority is sought prior to booking any requests. Where sponsored events are held on Trust premises, outside caterers must not be used. For hygiene and governance reasons, food and refreshments must be ordered via the Catering department. Permission to use alternative providers can only be approved by the Associate Director of Facilities.

7. Sustainability

The Department for Environment, Food and Rural Affairs (Defra) is the government department responsible for the environmental protection, food production and standards, agriculture, fisheries and rural communities in the United Kingdom. The Government Buying Standards (GBS) for food and catering services (Defra) was first introduced in 2011 and updated in 2014. Its criteria cover three areas of sustainability procurement Foods produced to higher sustainability standards- covering issues such as food

produced to higher environmental standards, fish from sustainable sources, seasonal fresh food, animal welfare and ethical trading

Foods procured and served to higher nutritional standards – to reduce salt, saturated fat and sugar but to increase consumption of fibre,fish,fruit and vegetables

Procurement of catering operations to higher sustainable standards – including equipment, waste and energy management.

The Trust is committed to providing sustainable food procurement, by where possible, sourcing local produce and goods through the NHS Supply Chain procurement service.

8. Transport

Conveyances, vessels and/or containers used for transporting foodstuffs are to be kept clean and maintained in good repair and condition to protect foodstuffs from contamination and are, where necessary, to be designed and constructed to permit adequate cleaning and/or disinfection. Catering department staff shall conform to good personal hygiene standards in compliance with the Food Hygiene Policy.

9. Training Catering Staff

Trust Staff

The Trust recognises its responsibility around ensuring its employees are adequately supported and trained to undertake their duties. All Trust staff are therefore required to attend the Trust induction programme on appointment. Thereafter all staff are required to attend essential training on an on an annual basis.



Existing Trust Catering Staff

Existing catering staff will be trained and competent in the:

safe use of cleaning chemical and materials

safe use of cleaning equipment

use of colour coded equipment and materials

cleaning methods

cleaning standards

importance of adopting hygienic working practices

waste management

All catering staff will be expected to achieve:

NVQ Level 2 in Support Services award

Level 1 or 2 Award in Food Safety and Catering depending on their job role

All catering staff will undertake an annual refresher in cleaning and food hygiene practices to ensure competencies and knowledge are being maintained. Catering supervisors are responsible for ensuring that all catering staff are adequately trained and that their workload is manageable. All training will make reference to relevant legislation and Trust policies. All training and written information will be recorded and signed for by the staff. Local Induction for Trust Catering Staff

All new catering staff will receive a Local Induction by a member of the Facilities Management Team. The local Induction will stress the legal as well as the moral responsibilities of catering staff. Catering staff will be made aware of the importance of adopting hygienic working practices. All training will make reference to relevant legislation and Trust policies. All training and written information will be recorded and signed for by the staff. All new catering staff will spend a minimum of one week with a catering mentor who will explain and demonstrate the routine of the area in which they will carry out their duties and will instil in them good practice. It is the responsibility of the Facilities Management Team to monitor the training requirements of all staff within the department and to ensure that they have completed their training. Catering Assistant

NVQ Level 2 in Support Services

Level 1 Food Safety Certificate Ward Hostess/Team Assistant Support worker

NVQ Level 2 in Support Services

Level 1 Food Safety Certificate Chef

Appropriate City & Guilds (or equivalent) Certificate



Level 3 Food Safety Certificate

Trust Catering Supervisors

Catering Supervisors will be required to hold:

Chartered Management Institute Level 3 Diploma in First Line Management

NVQ Level 3 in Support Services award

Level 2 Food Safety Certificate

Food Production/Food Service/Retail Manager

Catering Management will be required to hold:

Chartered Management Institute Level 5 Diploma in Management and Leadership

Level 4 Food Hygiene Certificate

Facilities Management Lead

Catering Management will be required to hold:

Chartered Management Institute Level 5 Diploma in Management and Leadership

Level 4 Food Hygiene Certificate

Contract Catering Staff

All catering staff directly employed by the contractors, will be trained via their company. Contractors will adhere to their contractual requirements in relation to inducting their staff.

Contractors will adhere to their contractual requirements in relation to training their staff. Contractors will adhere to their contractual requirements in relation to locally inducting their staff. The Trust will inspect training records as part of the contractual monitoring arrangements.

10. Food Allergens

From 13th December 2014 all food business must need to provide information about the allergenic ingredients used if food is sold or provided by them. The EU Food Information for Consumer Regulation (No 1169/2011) outlines the new requirements for this. The Catering Services will provide all users of our services a specification sheet for each food item provided and a complete matrix to ensure that all users of our services are aware of the 14 major allergens which need to be declared:

Cereals including gluten

Crustaceans

Eggs

Fish

Peanuts

Soya beans

Milk

Nuts

Celery

Mustard

Sesame

Sulphur Dioxide or Sulphites

Lupin

Molluscs



11. Monitoring

Compliance and Effectiveness Monitoring

The Associate Director of Facilities will complete monitor compliance with this policy as outlined in the table below.

Compliance and Effectiveness Monitoring Table

Monitoring Criterion Response

Who will perform the monitoring?

Associate Director of Facilities

What are you monitoring?

Food Production and Service

When will the monitoring be performed?

Daily/Weekly/Monthly

How are you going to monitor?

Food Sampling Patient Satisfaction Surveys Friends and Family Test Results Compliments Complaints Environmental Health Inspections – External Inspection EFSIS – External Inspection

What will happen if any shortfalls are identified?

Action plan will be developed and monitored to address any shortfalls

Where will the results of the monitoring be reported?

Facilities Team Meetings Estates and Facilities Governance and Compliance Meeting Patient Led Assessment Care Environment (PLACE) Meetings Quality and Healthcare Governance Meeting

How will the resulting action plan be progressed and monitored?

The action plan will be progressed by the Facilities Department. The action will be monitored via the Estates and Facilities Governance and Compliance Group

How will learning take place?

Identifying trends/patterns. Communicating action plans to relevant staff along with lessons learnt

12. Associated Documentation

Food Hygiene (England) Regulations 2006. Control of Substances Hazardous to Health 2002. NHS Estates (2000) Reducing food Waste in the NHS Food Safety Act 1990.(Amended Regulations 2004) HSG (96) 20 -Management of Food Hygiene & Food Services in the National

Health Service. Department of Health. Better Hospital Food NHS Executive ‘Hospital catering delivering a quality service.’ NHS Code of Practice for the manufacture, distribution and supply of food,

ingredients and food related products. Regulation EC 852/2004 on the hygiene of foodstuffs. NHS Estates – Protected Mealtimes 2004 To include Council of Europe Resolution food and nutritional Care in hospitals –

10 Key Characteristics of Good Nutritional Care in Hospitals 2006 Food Service at Ward Level with Healthcare food and Beverage Service

Standards – a guide to ward level services – 2007



Water for Health – Hydration Best Practice Toolkit for Hospitals and Healthcare Improving Nutritional Care – a joint action plan from the department of health and

nutrition summit stakeholders Compliance with Healthcare Commission Core Standard 15 (Food)Health Act

2006 Code of Practice for Prevention and Control of Health Care Associated Infections (Department of Health 2006) revised January 2008,

Food Safety(England) Regulations 2005 Food Safety (Temperature Control) Regulations 1995

This policy should be read in conjunction with: County Durham and Darlington NHS Foundation Trust Cleaning Manual Food Hygiene Policy Health and Safety Policy Hygiene Practices in Beverage/Kitchen Areas in Patient Care Facilities Legionella Policy Laundry Arrangements for Used and Infected Linen Policy Planned Preventive Maintenance Policy Pest Control Policy Waste Management Policy



Appendix 1

Equality Analysis / Impact Assessment

EAIA Assessment Form v3/2013

Division/Department: Estates & Facilities

Title of policy, procedure, decision, project, function or service:

Catering for patients, staff and visitors policy

Lead person responsible:

Stuart Wray

People involved with completing this:

PFI Partners

Type of policy, procedure, decision, project, function or service: Existing New/proposed

Changed

Date Completed:

Step 1 – Scoping your analysis



What is the aim of your policy, procedure, project, decision, function or service and how does it relate to equality? To provide guidance to all staff who are involved in the provision of catering services to patients, staff and visitors.

Who is the policy, procedure, project, decision, function or service going to benefit and how? All users of the catering services

What barriers are there to achieving these outcomes?

Staff failing to follow policy and procedures

How will you put your policy, procedure, project, decision, function or service into practice? Policy will be disseminated Trustwide and available on the Trust intranet. Paper copy stored in Corporate Records Office, DMH.

Does this policy link, align or conflict with any other policy, procedure, project, decision, function or service? Aligned with all relevant policies which impact of the provision of safe food.



Step 2 – Collecting your information

What existing information / data do you have?

The Policy is based on National Guidance and is relevant to all groups.

Who have you consulted with?

PFI partners Internal and external stakeholders

What are the gaps and how do you plan to collect what is missing?

N/A

Step 3 – What is the impact?

Using the information from Step 2 explain if there is an impact or potential for impact on staff or people in the community with characteristics protected under the Equality Act 2010? Ethnicity or Race

N/A

Sex/Gender

N/A

Age



N/A

Disability

N/A

Religion or Belief

N/A

Sexual Orientation

N/A

Marriage and Civil Partnership (applies to workforce issues only)

N/A

Pregnancy and Maternity

N/A

Gender Reassignment

N/A

Other socially excluded groups or communities e.g. rural community, socially excluded, carers, areas of deprivation, low literacy skills etc.



N/A

Step 4 – What are the differences?

Are any groups affected in a different way to others as a result of the policy, procedure, project, decision, function or service? No

Does your policy, procedure, project, decision, function or service discriminate against anyone with characteristics protected under the Equality Act 2010? Yes No If yes, explain the justification for this. If it cannot be justified, how are you going to change it to remove or mitigate the affect? N/A

Step 5 – Make a decision based on steps 2 - 4

If you are in a position to introduce the policy, procedure, project, decision, function or service? Clearly show how this has been decided.

Following consultation with catering team. Approved at Nutrition and Hydration Steering Group.

If you are in a position to introduce the policy, procedure, project, decision, function or service, but still have information to collect, changes to make or actions to complete to ensure all people affected have been covered please list: N/A



How are you going to monitor this policy, procedure, project or service, how often and who will be responsible? As detailed in Section 11 (page 14) of this policy.

Step 6 – Completion and central collation

Once completed this Equality Analysis form must be forwarded to Jillian Wilkins, Equality and Diversity Lead. [email protected] and must be attached to any documentation to which it relates.

mailto:[email protected]

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