Catering. Catering Policy Page 1

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1 Catering Policy Name Catering Policy Inmind Reference CO22 Category Operational Version 1.1 Policy Review Group Operations Director Team Director of Nursing and Quality Hospital Director Lead Officer Director of Nursing and Quality Review Date November 2016 Next Review Date November 2018 Catering Policy Page 1

2 It is the personal responsibility of every individual referring to this policy to ensure that they are viewing the latest version, which can be viewed at Energy and Sustainability Policy Page 2

3 1.0 INTRODUCTION 1.1 The Catering Department at each Service aims to provide a quality healthy eating service to service users, staff and visitors on a daily basis throughout the year. 2.0 OBJECTIVES 2.1 The department provides freshly prepared and cooked meals for service users, staff and visitors, taking into consideration choice, nutritional, religious, ethnic and dietary needs. The department will also aim to continually improve its service delivery by monitoring, evaluating and reviewing its procedures and production output. 3.0 SERVICES 3.1 The following are provided for service users; Provisions of continental style breakfast items Provide a main meal of the day to include meat and vegetarian choice, various salads taking into account nutritional, dietary, personal choice and ethnic needs Provision of a variety of light meals at teatime Hot and cold beverage ingredients as well as snack items are provided daily All main meals will be served by a member of the catering staff Those service users requiring assistance with managing their meal times due to incapacity or illness will be assisted by a member of the nursing staff. 3.2 The following are provided for staff; A variety of hot and cold meals are available daily, which includes provisions for staff on night duty. Hot and cold drinks available on a 24-hour basis. 3.3 The following are provided for visitors; Provision of buffet style or hot lunches is provided on a 24-hour notice basis. For official functions requiring catering services a minimum of 3 days notice is required. Catering Policy Page 3

4 4.0 MENU PLANNING 4.1 Menus are planned on a 4-week cycle changing 2 or 3 times a year. Every care is taken to provide a nutritional well balanced diet taking into consideration choice, repetition, religious, ethnic and dietary needs. 5.0 CORE STANDARDS 5.1 The service is evaluated by service user s communal interviews, regular meetings of catering members, staff comments and meetings, and by monitoring wastage. 5.2 Food temperatures are taken before the food leaves the kitchen, prior being served to the service users. 5.3 Provision of regularly maintained equipment under the Health and Safety at Work Act The department has a Health and Safety Representative on the Service Committee who carries out periodic checks/ inspections including departmental risk assessments. 5.4 Adequate storage facilities are provided to store dry chemicals subject To COSHH requirements, COSHH data sheets are kept. 5.5 Provide appropriately trained staff, with a qualified chef to give Guidance and supervision to unqualified staff. All staff are trained in basic food handling and hygiene in order to carry out correct procedure of food production and cleaning procedures in line with the Food Safety Act 1970 and Food Hygiene Regulations 2006 plus any amendments/additions to this legislation. Catering Policy Page 4

5 6.0 EQUALITY IMPACT ASSESSMENT 6.1 All relevant persons are required to comply with this policy and must demonstrate sensitivity and competence in relation to diversity in race, faith, age, gender, disability and sexual orientation. If you feel you are disadvantaged by this policy, please contact the Registered Manager and the service will then actively respond to the enquiry. 7.0 REFERENCES Essential Standards of Quality and Safety: Outcome 5 Meeting Nutritional Needs Health & Social Care Act Regulation 14 Meeting Nutritional Needs Signed for and on behalf of the executive management board. Albert Chelliah Director of Operations Allan Bailey Director of Nursing and Quality Date: November 2016 Catering Policy Page 5