Freedom of Information Request – Ref: FOI 340-2022
Thank you for your recent Freedom of Information request. Please find our response below.
1. What type of catering configuration to provide food for patients is adopted in your Trust? Please indicate which service fits closest with the model adopted in the Trust. Delivered meals – food is produced off-site by a commercial NHSSC approved supplier and delivered to
the hospital either chilled or frozen for regeneration. 2. Are hospital catering services in your Trust currently contracted out and delivered by a third-party provider or delivered in-house? In house catering. 3. When patient food preferences, allergy information and other dietary requirements are captured, how is this information currently relayed to the hospital catering services? All selections are chosen from structured menu options with no-free text information captured. 4. Has your Trust implemented, or in the process of implementing a digital meal ordering system to support healthcare and catering teams to collate patient food choices, manage allergies and diets and minimise waste? Trust currently in the process of implementing digital meal ordering in line with NHS England recommendations.
5. If ‘Yes’ to the above question 4.:
What system has your Trust implemented/implementing name of system and system provider..
When was it implemented approximate date.?
NA
FOI Request
1. What type of catering configuration to provide food for patients is adopted in your Trust? Please indicate which service fits closest with the model adopted in the Trust. • Cook serve – food prepared in an on-site kitchen for immediate service that is, not subsequently chilled or frozen.. • Delivered meals – food is produced off-site, whether by a commercial or NHS organisation including another hospital in the same trust. and delivered to the hospital either chilled or frozen for reheating/regeneration. • On-site central production – food is produced on-site but is then either chilled or frozen for reheating/regeneration. • Fully self-catered – patients buy and cook food themselves including where staff assist them. and where all patient meals excluding breakfast. are provided through this method. • Partly self-catered – this is where patients buy and cook food themselves including where staff assist them. but this method applies to only one of the main meals, whether that be the midday or evening meal and excluding breakfast. • Clinical exceptions – this is where all food, for all patients, for their whole stay is on a medically-prescribed basis for example, tube fed, enterally and parenterally fed.. 2. Are hospital catering services in your Trust currently contracted out and delivered by a third-party provider or delivered in-house? 3. When patient food preferences, allergy information and other dietary requirements are captured, how is this information currently relayed to the hospital catering services? a. Information is captured with the option to enter ‘free text’ fields to provide additional information. b. All selections are chosen from structured menu options with no-free text information captured. 4. Has your Trust implemented, or in the process of implementing a digital meal ordering system to support healthcare and catering teams to collate patient food choices, manage allergies and diets and minimise waste? 5. If ‘Yes’ to the above question 4.: What system has your Trust implemented/implementing name of system and system provider.. When was it implemented approximate date.?