Catering Service at UCH Catering Manager Abdel Khazri UCH SITE - PDF document

Catering Service at UCH Catering Manager Abdel Khazri

UCH SITE � Bulk System � Cook Chilled Menu (The process involves the preparation and cooking of meals at a central factory, rapidly chilling them for storage until they are needed) � Main Supplier: Tillery Valley

Menus in Use (1) Standard Menu � Standard 2 w eek m enu ( Cook Chilled, Portion Size: sm all) � Children’s 2 w eek them ed m enu ( Cook Chilled) � Snack Menu ( Build Up, Alternative to Main Menu, New adm ission) � Snack Box Menu � Vive m enu ( steam ed m enu) for New Cancer Centre

Menu in Use (2) Ethnic Menu ( Frozen, suppliers vary) � African/ Caribbean- can be pureed � Halal ( Meat/ Vegetarian) - can be pureed � Kosher ( also available in Puree frozen option)

Menu in use (3) Others � Separate Puree Menu � Liquidised Menu � Vegan Menu Additional: � ‘Build Up’ � ‘Special Diet’ form requests such as dairy free, vegan, egg free etc- Dietitian requests only � ‘Patient disclaim er form ’ to be com pleted if m eals consum ed from outside hospital

Communicating Menus at UCH To ensure UCH site cater to all needs of patients we have menus which are available in: � A3 Format � Photographic menu � Different languages (Bengali, Somali, Turkish, Chinese, Arabic, Cantonese, French)

UCH Meal Times PATI ENT CATERI NG: � Breakfast Provision: 7-9am � Lunch Provision: 12-2pm � Supper Provision: 5-7pm � Beverages : X7 hot drinks/ day includes 1 snack round � Protected Mealtim es � Red Tray and Red Jug � Rest Period

� All patients are helped to eat their food independently, or are fed by staff as require w here they are unable to do so. ( Care Quality Com m ission 2 0 1 0 ) . � Use of red trays or red m enus to identify patients w ho require additional help or attention at m eal tim es include the follow ing Concern 2 0 0 6 ) : � Patients w ho need physical assistance o t y d a w ith eating. Patients w ho have been e r e r Y a A s r R e T s D u identified as undernourished, Patient w ho E e R c i v n e r o s t i s i � s / o t require assistance w ith feeding All staff p n g e n t i t i ( Age a a p e y e e e r h b l l t t a u t t a t m ust support patients to m eet their eating c a e o r d h f e t m t e o p r c d a u d a s n g a e , n e p and drinking needs w ith sensitivity and l i f m k s a a a M a e x n i o r s s f e i , p n t n t respect for their dignity w i e e - t i m d a n p i p � a e u h h q g t e n g e s i g n a t u n r i i r i u p r o t s o s e a E n r d p n s • a p a e h g g g a n n u r d i h i o v i s c o a n P r W e • • n t e ( Care Quality Com m ission 2 0 1 0 ) . � m n o e r r t v i u t n c l e o f Staff can easily recognise patients w ho e h p s t o a t t h l e t b e a r t u g s n needs help at m ealtim es and not g r i e a i n l k C a • M e c n com prom ise the dignity of the patient nor a s t i s a s g n s d i e i safety and care. g a l v a e o k m a l P r a c e p i r m h e g t r i n h e i n c h e a t O p e a t r e • n a o c t n t e r e s i u a t e p c e e v i k h r a t s e n t g / i n n t d r i e u i n u i l o s a t f t i E n p d a e a n d r • h y t d h g o e n o d i f d s t t e n s i a a s u n a q o y e i l l a d i t c a t r i g u y s n l n h r i a P s u m n • E o f • s k i r e t h g g n n i i a t u c e d n e e o r R t i a a s s • v r d r s e u i s e u l b f O c e d i a n r v e d s o s / o t f e n t e i a s a t r i m p p o l e o a t p r b t h p o g t a p r n e e h i u r h g t s t i n n y e w a n g v o i a l l n k h a v e M a s w i n t s g • e r t i f o n o a t s p t e g n a r n e i a t i h u r p u t s o n g M E n • r i B y o n i t i l o N M e r k • a n t r i a d h r t o l e t p e a o e p g e n e r r i h u n t w n s e E m l , a • s n e s i o g e s s s a s e u a f g / o n g p r a n l i r e d o r a a n t c n n i h h i o a l t e c n M e e e h p t t s r i e r w a t o d r i n n p a a o i d p r t i t e p e d a d i r e o h g . e c t . r o e s t , i l n t n r a e o r m t i e s a e f s m R s e o r s f • a n r i o a l l s f e y , e o t r u r n a s s s n n t e e e c e i e s a t n a p e P l . s t i a p r e h t

Other info Menu Review led by Catering Dietitian � January every year as Tillery Valley change their menu cycle every April (yearly) � Menu coding will be changed accordingly � Plate Wastage Audit every 3/ 12 � Protected Mealtimes and Red Tray audited (annually) � Beverage provision audited (annually) � Tasting Sessions completed quarterly as part of Food and Nutrition Steering Group to monitor food quality closely. � New innovative ideas to improve catering services- ongoing process with Catering Dietitian