Quality of Care Report - Ballarat Health Services

BHS CateringCatering for your needsBHS Catering is a business unit ofBallarat Health Services, established inlate 1997 following the merger of theformer Queen Elizabeth Centre and theBallarat Base Hospital food servicesdepartments.BHS Catering provides food services fora range of clients and staff at BallaratHealth Services as well as externalprivate customers, which includes LocalGovernment meals on wheels providersin Ballarat and more broadly acrossVictoria, prisoner meals for theVictorian Police, meals for child carecentres and private function catering asrequired.BHS Catering is the only public hospitalkitchen in Victoria which has beenaccredited under the HACCPcertification (international food safetymanagement system).The volume of meals prepared on adaily basis ranges from 3070 to 5200depending on the day of productionand number of meals required.BHS Catering delivers approximately1780 meals for Ballarat Health Servicepatients and aged care residents on adaily basis with a further 1500 to 3500meals to private clients depending onvolume required.All food is cooked and packaged at theQueen Elizabeth Centre kitchen locatedin Ascot Street South, Ballarat, anddistributed via a fleet of BHS Cateringowned vehicles to various locations inBallarat and across Victoria.Patients and aged care residents ofBallarat Health Services are offered awide choice of meals on a daily basiswith selections ranging from acontinental breakfast through a lunchand dinner menu consisting of fourdifferent soups, eight different hotdishes, (cold meals if preferred) and aselection of lighter meals such assalads, sandwiches and desserts.New menus are introduced by BHSCatering every six months to reflectseasonal change, customer choice and40.0%30.0%20.0%10.0%the growing need to cater for culturaldifferences. All meals prepared by BHSCatering meet Australian DietaryStandards and address the nutritionalneeds of the clients. To achieve this,menu development is a jointresponsibility of BHS Catering, theDietetics Department and clinical staff,where input on meal modification andconsistency is critical to the patientsnutritional intake and wellbeing.Menu Monitors discuss mealpreferences with patients on a dailybasis and assist with meal selection inaccordance with dietary requirements.0.0%Poor Fair Satisfactory Good Excellent No ResponseQuantity of food 3.2% 3.7% 31.4% 31.4% 33.5% 5.9%Variety of food 2.7% 6.4% 35.6% 35.6% 33.0% 6.4%Quality of food 2.1% 8.5% 35.6% 35.6% 30.3% 6.4%Temp of hot food 2.7% 7.4% 34.6% 34.6% 37.2% 6.4%Client/patient feedback of inpatient meals from November 2007 - January 2008Ballarat Health Services Quality of Care Report 2007-08 26