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South West Branch News

From Jane Wills

The South West Branch’s business meeting on 19 January was hosted by Nisbets Catering Equipment Company in its new purpose-built showroom in Avonmouth, Bristol. The facility opened in September 2017 and comprises a demonstration kitchen along with a conference facility and an expansive showroom, showcasing the wide range of equipment available.

 

Following the meeting, Sarah Wingfield, Food Hygiene Training and Audit Manager from Royal United Hospitals Bath, gave an excellent presentation entitled ‘Burnt Toast’ in relation to the new regulation concerning Acrylamide migration into food [Regulation (EU) 2017/2158], which came into force on 4 April. Acrylamide is a chemical formed by the reaction between amino acids and sugars when foods with a high starch content – such as potatoes and bread products – are cooked at high temperatures. Laboratory tests have shown Acrylamide in the diet can cause cancer in animals. The requirement is for colour guides to be visually displayed for staff preparing specific foods, for example toast, so they can see the correct colour needed for the finished product.

Cooked breakfastDean Starling, Brand Sales Development Chef with Nisbets, gave a demonstration on the latest cooking equipment, which included pork cooked slowly in an oven and then held there for a number of hours. The finished product was very tasty. He also demonstrated the cooking of a full English breakfast in 80 seconds in a pre-programmed oven. The advantage with this is that the dish can be plated in advance by a chef and refrigerated (shown right). Then, when the food is required, the point of service operator simply puts the plate in the oven, presses a button displaying an image of the food and it will then be cooked and ready for service. Dean also explained the aftercare service for the equipment (post initial set-up) and that programs can be set up via the cloud, wi-fi or can be downloaded via a USB point.

Overall, it was a very informative day and our thanks go Mike Newport and Sarah Wingfield from RUH Bath and to Nisbets Catering Equipment Company for kindly allowing the Branch to use its premises.

Joint Study Day a success

In a first for the Association, a joint study day between HCA South West, HEFMA and the AHCP was held on 15 February. This collaboration was intended to further enhance partnership working at a more local level. The day was a great success, well attended and with first-class speakers in excellent facilities. Such events are something the three associations are keen to repeat in the future.

The day started with delegates visiting the 18 Trade exhibitors who showcased a wide range of products. Following this there were presentations from the three Associations’ National Chairs, Stewart McKenzie, Jonathon Stewart and Lee Peddle, who explained key objectives and initiatives being undertaken in their respective organisations. Next came a presentation from Alison McCree, Managing Director CDD Services, entitled ‘Doing Things Differently’, which focussed on her direct experience of the subsidiary company that was set up and is wholly owned by Durham and Darlington Foundation Trust.

Andy Turner and Martin Withers from Spearmark Healthcare then spoke about the innovative new ‘Droplet’ cup and glasses, which is a revolutionary development that encourages uptake and assists in monitoring patients’ fluid intake (see page 15). Next came a presentation by Elliot Perry from Menumark explaining the Datasym catering software solution to menu analysis.

The day was rounded off by Tricia Down, Head of Sustainable Health and Capital Planning at North Bristol NHS Trust. Tricia spoke about the extensive research that went into the design, build and operation of Southmead Hospital,reflecting on what has worked and what could have possibly been done differently.

Mark Hayman, Vice President of the HCA and MC for the day, then summed up the content of the sessions and thanks were given to all concerned.

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