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

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Oct 01, 2022 282 likes •410 views

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)

SLIDE 1

Catering Service at UCH

Abdel Khazri Catering Manager

SLIDE 2

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

SLIDE 3

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

SLIDE 4

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)

SLIDE 5

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

SLIDE 6

SLIDE 7

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)

SLIDE 8

SLIDE 9

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

SLIDE 10

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 ( Age Concern 2 0 0 6 ) :

Patients w ho need physical assistance

w ith eating. Patients w ho have been identified as undernourished, Patient w ho require assistance w ith feeding All staff m ust support patients to m eet their eating and drinking needs w ith sensitivity and respect for their dignity

( Care Quality Com m ission 2 0 1 0 ) .
Staff can easily recognise patients w ho

needs help at m ealtim es and not com prom ise the dignity of the patient nor safety and care.

E D T R A Y M a k i n g s u r e t h a t t h e p a t i e n t s / s e r v i c e u s e r s a r e r e a d y t

a t

n s u r i n g t h e p a t i e n t i s i n a s a f e a n d c

t a b l e e a t i n g p

i t i

i d i n g a p p r

r i a t e e q u i p m e n t , f

e x a m p l e , a d a p t e d c u t l e r y

a s h i n g h a n d s

u s i n g h a n d

i p e s M a k i n g s u r e t h a t t h e e n v i r

m e n t e n c

r a g e s e a t i n g

l e a r i n g t a b l e t

c l u t t e r P r

i d i n g a s s i s t a n c e

p e n i n g p a c k a g e s

n s u r i n g t h e p a t i e n t c a n r e a c h t h e i r m e a l

h y s i c a l l y a s s i s t i n g t h e p a t i e n t / s e r v i c e u s e r t

a t t h e i r m e a l

n s u r i n g a d e q u a t e f

a n d f l u i d i n t a k e

e d u c i n g t h e r i s k

m a l n u t r i t i

a n d d e h y d r a t i

O b s e r v a t i

a k i n g s u r e t h a t p a t i e n t s / s e r v i c e u s e r s a r e e a t i n g

n s u r i n g p a t i e n t s h a v e t h e a p p r

r i a t e f

a n d f l u i d s

i t

i n g p a t i e n t s f

s w a l l

i n g p r

l e m s

n s u r i n g p e

l e t h a t a r e N i l B y M

t h a r e n

g i v e n a n y t h i n g t

a t

d r i n k M

i t

i n g / a s s e s s m e n t

e f e r r a l t

h e a p p r

r i a t e h e a l t h c a r e p r

e s s i

a l , w h e r e n e c e s s a r y , f

a s s e s s m e n t , e . g . d i e t i t i a n

s p e e c h a n d l a n g u a g e t h e r a p i s t . P l e a s e e n s u r e a l l i n f

m a t i

i s r e c

d e d a n d w r i t t e n i n p a t i e n t n

e s

SLIDE 11

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