FOOD HYGIENE Annual Report 2009/10

Transcription

1 - Quality care for you, with you FOOD HYGIENE Annual Report 2009/10 Version 0_1 Presented to Board of Directors September 2010 Author of report: Dorothy Morton Presented by: Dr Gillian Rankin

2 For information/approval TO: FROM: Board of Directors Dr Gillian Rankin, Interim Director of Acute Services DATE: SUBJECT: Food Hygiene PURPOSE This report sets out the Trust s position with regard to Food Hygiene during the year 1 st April 2009 to 31 st March It also advises Trust Board of the controls and systems in place to support the delivery and maintenance of food safety standards and compliance with food hygiene legislation in all Trust facilities. SUMMARY OF KEY POINTS The 2009/10 self assessment of the Trust s position against the Food Hygiene Controls Assurance Standard was substantive at 84%. The Trust has conducted a risk assessment relating to the service of chilled food to patients. WHICH TRUST CORPORATE OBJECTIVE DOES THIS PAPER PROGRESS OR CHALLENGE? Provide safe, high quality care. P Be a great place to work. Maximise independence and choice for our patients and clients. Support people and communities to live healthy lives and improve their health P Make the best use of resources. P Be a good social partner within our local communities. and wellbeing. (Indicate which of our key strategic objectives are progressed (P) or challenged (C)) Food Hygiene Annual Report 2009/10 Page 2 of 8

3 WHICH TRUST VALUES DOES THIS PAPER PROGRESS OR CHALLENGE? We will treat people fairly and with respect. P We will value and give recognition to staff and support their development to improve our care. P P We will embrace change for the P better. P We will listen and learn. P We will be open and honest and act with integrity. We will put our patients, clients, carers and community at the heart of what we do. (Indicate which of Trust values are progressed (P) or challenged (C) RISKS, CONTROLS AND ASSURANCE Risk Control Action Assurance Non compliance with guidance from DHSSPS dated 28/10/08. Food safety management system based on the principles of Hazard and Critical Control points (HACCP) is in place in Trust facilities. A risk assessment relating to the service of chilled food to patients was carried out to ensure that any risk to patients was minimised. The Trust is compliant with the temperature control requirements contained in the Food Hygiene Regulations (NI) Temperatures specified in HACCP plans reflect practice. REVIEWED BY: Date Food Hygiene Committee June 2010 SMT 11 th August 2010 User forums/community groups whose views have been sought N/A Date Food Hygiene Annual Report 2009/10 Page 3 of 8

4 CONTENTS PAGE Page No. 1.0 Strategic Context Operational Context Governance Arrangements Monitoring and Audit Arrangements Risks Food Hygiene Training Key Priorities for 2010/ Food Hygiene Annual Report 2009/10 Page 4 of 8

5 1.0 STRATEGIC CONTEXT The DHSSPS (Health Estates) issued a Regional Strategic Framework for Future Delivery of HSC Catering Services in January 2008 and each Trust is required to develop a Catering Strategy in line with the Framework. 2.0 OPERATIONAL CONTEXT There are 5 main production kitchens in the Trust which supply meals for inpatients, clients and staff, viz:- Craigavon Area Hospital Lurgan Hospital Daisy Hill Hospital St Luke s Hospital South Tyrone Hospital A total of approximately 13,000 patient meals 1 and 8,000 staff meals 1 are produced in the main production kitchens in the Trust on a weekly basis. The main methods of food production in the Trust are traditional cook serve (cooked from raw ingredients and served hot) and cookchill (conventionally cooked and blast chilled). There are 22 residential facilities (including supported living) which produce meals and snacks for residents, clients and staff. In addition to this 38 facilities (primarily day centres but including 3 in-patient facilities) are provided with cook serve meals, frozen meals or cook chill meals. These meals are either provided in-house or sourced from an outside provider. 3.0 GOVERNANCE ARRANGEMENTS 1 lunches and teas 3.1 Managerial Accountability The Trust s Chief Executive has overall accountability for food hygiene within the Trust. The Director of Acute Services is the designated Executive Director with lead responsibility for Food Hygiene. The Assistant Director of Acute Services, Functional Support Services, is responsible for ensuring that appropriate systems and processes are in place to ensure that food is sourced, stored, prepared, distributed and served in safe and hygienic conditions which comply with current food safety legislation and that appropriate monitoring and audit arrangements are in place. Locality Support Services Managers, who report to the Assistant Director of Acute Services, Functional Support Services, have a professional responsibility for the provision of catering services within the Trust. Food Hygiene Annual Report 2009/10 Page 5 of 8

6 3.2 Trust Food Hygiene Committee The purpose of the Food Hygiene Committee is to ensure maintenance of food safety standards and compliance with food hygiene legislation in all Trust facilities. The Committee meets on a quarterly basis and it is chaired by the Assistant Director of Acute Services, Functional Support Services. The Committee includes representatives from Support Services, Estates Services and Environmental Health Officers. The Food Hygiene Committee reports to SMT Governance Committee through the Director of Acute Services. 3.3 Trust Food Hygiene Policy A Trust Food Hygiene Policy was approved by SMT on 16 th April The policy is in the process of being reviewed. 3.4 Food Hygiene Controls Assurance Standard The DHSSPS issued a controls assurance standard on Food Hygiene in April 2006 with a requirement for Trusts to achieve substantive compliance. 4.0 MONITORING AND AUDIT ARRANGEMENTS 4.1 Internal Audit Arrangements Controls Assurance Self Assessment In 2009/10, a self assessment of the Trust s position against the Food Hygiene controls assurance standard was undertaken. The overall score for the self assessment was substantive at 84%. The Food Hygiene controls assurance working group has been meeting during 2009/10 to take forward and implement the actions required to maintain and further improve compliance with the controls assurance standard. This group sits as a sub group of the Trust Food Hygiene Committee and is chaired by a Locality Support Services Manager Internal Food Hygiene Inspections Internal Food Hygiene inspection arrangements are in place across the Trust. The following table sets out the arrangements for internal inspections. Food Hygiene Annual Report 2009/10 Page 6 of 8

7 Type of Kitchen Main Production Kitchens within Hospitals Frequency/By Whom Inspected by Catering Manager on a monthly basis and by Locality Support Services Manager twice each year Production Kitchens Community facilities within Inspected by Facility Manager/Deputy on a monthly basis and by Support Services Manager yearly Satellite Kitchens Inspected by Support Services Manager yearly 4.2 External Audit Arrangements Environmental Health Officer Food Hygiene Inspections District Councils have a responsibility for inspecting food businesses and enforcing food safety legislation. Each year, Environmental Health Officers visit catering premises across the Trust to inspect hygiene and food safety practices and audit compliance with food safety legislation. The frequency with which a food business facility is inspected depends on the risk rating it is given by the Environmental Health Officer. During 2009/10, a total of 28 Environmental Health inspections were carried out within the Trust. These covered main production kitchens and ward pantries in hospitals as well as a number of community facilities. A number of issues were identified as non compliant with current food safety legislation. All issues were addressed by May Additionally the Environmental Health Officers make recommendations on action which should be taken albeit not required to comply with statutory regulations. The Environmental Health Officers also take random food samples from the main production kitchens for bacteriological testing. During 2009/10 a total of 10 food samples were taken and all 10 samples were satisfactory/acceptable. A breakdown of inspections and samples taken per locality is shown below:- Food Hygiene Annual Report 2009/10 Page 7 of 8

8 No. of EHO Inspections and Food Samples per Locality Inspections Samples Armagh/Dungannon 14 6 Craigavon/Banbridge 5 2 Newry/Mourne 9 2 Total RISKS Complaints During 2009/10 there was one complaint received by the Trust with regard to food. This complaint was from a patient at Craigavon Area Hospital. Following guidance issued by the DHSSPSNI on minimising the risk of listeriosis a risk assessment was conducted by the Trust in relation to the service of chilled food to patients to ensure that any risk to patients was minimised. The Trust is compliant with the temperature control requirements contained in the Food Hygiene Regulations (NI) FOOD HYGIENE TRAINING During 2009/10, there has been a rolling programme of food hygiene training delivered to food handlers across the Trust. There are approximately 125 whole-time equivalent staff employed within Support Services on catering duties and 97% of these staff have undertaken certified food safety training. There are catering and support staff in community facilities who also undertake this training. 7.0 KEY PRIORITIES FOR 2010/11 To develop a Trust Strategy for Catering Services in line with the Trust s rationalisation of services and the Regional Strategic Framework for the Future Delivery of HSC Catering Services. Food Hygiene Annual Report 2009/10 Page 8 of 8