ANNUAL REVIEW master Final3a - St Vincent's University Hospital

General Services
The HACCP system in place in the Catering Department ensures that all hygienic and safety standards are
fulfilled during the storage, preparation, cooking and service of food to patients and customers.
Healthy eating is encouraged by catering services throughout the hospital and reflected in the use of lower
fat option spreads, yogurts, dressings etc in the cafeteria. High calorie and full fat items, as well as special
diets, are of course also included in our patient catering service.
Restaurant volumes have increased significantly in the past years with greater numbers of staff using the
service.
Catering services have also provided for many functions, seminars and meetings throughout the year and
have put much effort into the organisation and presentation of such events for the hospital, particularly at
festive periods where great creativity and innovation comes into play in terms of decoration, variety and
displays.
Future Plans
The following key service developments and quality improvement initiatives are planned for 2008.
• A programme is in place to upgrade and modernise all ward kitchens in line with HACCP regulations
and standards.
• The coffee and tea service in the cafeteria will be upgraded and have an extended range of
beverages.
• A Healthcare Food award has been planned.
• The introduction of a departmental induction booklet.
• A waste recycling system is due to be launched in the cafeteria in early 2008.
• Team ~Based Performance will be developed further in the Catering Department reaching out to all
members of staff in terms of communication and progress.
• The re-introduction of a moulded food service for patients with dysphasia providing a modified
consistency diet.
• We hope to provide some organised food theme days in the cafeteria during 2008 taking input and
ideas from staff members with a view to boasting morale and interaction.
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