Allergen Toolkit for Healthcare Catering
The Hospital Caterers Association (HCA) and The Association of UK Dietitians (BDA), through its Food Counts! specialist group, have worked together to produce this toolkit that addresses food allergies/intolerances within healthcare catering settings.
Care Solutions Guide
A good practical guide which many healthcare caterers may find of use within their hospitals/hospices.
Commissioning Excellent Nutrition and Hydration 2015–2018
The HCA has been part of a National Strategic Advisory Group that includes representatives from the National Association of Care Caterers, Age UK and the British Dietetic Association. This group has created new guidance launched by NHS England on 'commissioning excellent nutrition and hydration'.
The document outlines why commissioners should make nutrition and hydration a priority; how to tackle the problems; how to assess the impact of commissioned services; how commissioners have begun to tackle the problems; and further resources to help commissioners address the issue.
COVID 19 Advice and Guidance For Hospitals
During these challenging times for hospital caterers right now and with the current demand on our services, combined with the effects of the pandemic, this may present increased risks to food safety, particularly as the outbreak progresses.
STS Food Safety have put together some useful tips to help you make sure that we can continue to protect our vulnerable customers from foodborne illness, such as Listeriosis, during this time.
Dementia assessment and improvement framework
The dementia assessment and improvement framework supports organisational leaders in NHS provider organisations – for example, senior sisters/charge nurses, consultants and allied health professionals (AHPs) – to provide ‘outstanding’ care for people living with dementia during their stay in an acute, community or mental health setting.
Dysphagia Diet Food Texture Descriptors
Dysphagia Diet Food Descriptors which have been endorsed by all the relevant groups of the working party are now available and are recommended to be adopted for use by all to reduce the incidents of confusion.
HCA Guide to Crohn’s Disease and Menu Idea
A Guide to Crohn's Disease and menu ideas has been produced by the HCA in partnership with For Crohns, a copy of which can be downloaded by clicking the link below.
HCA Sample Protected Mealtimes Policy
This sample policy can only ever be a starting point for Trusts and Health Boards. As each healthcare environment is different, this policy would require tailoring to meet the needs of the patient/client group and achieve local ownership.
Hospital Catering Solutions Guide
A good practical guide which has been specially developed for caters working within hospitals/hospices. Offers tailored insights, recipes and product solutions for your menus.
James Martin – Hospital Blueprint
After working with the catering teams in a number of hospitals James Martins Series Operation Hospital Food, James began to realise that although no two hospitals – or the challenges they face – are the same, there is still a core set of factors which most will typically have in common. So along with the Hospital Caterers Association and many different organisation and individuals he created ‘A Blueprint – for ALL Hospital Caterers to use.
The link below takes you to the website which contains – Menus, Recipes, Restaurant ideas etc
Nutrition Toolkit for Healthcare Catering – Allergen Labelling
Endorsed by the British Dietetic Association, (BDA Food Services Specialist Group) these Guidelines are a simple and straightforward document that provide clarity around the many demands of food labelling.
The toolkit as simple steps that must be taken in order to comply with the nutrition labelling requirements set out in Regulation (EU) No. 1169/2011 on the provision of Food Information to Consumers (EU FIC), due to come into force on the 13th December 2016.
Preventing Waste in the Healthcare sector
WRAP and HCA are pleased to announce that we have completed Webcasts that you should use with your teams as a training tool and to generate ideas/debate on how you can reduce WASTE.
Menu planning for preventing food waste
Produced by WRAP, the menu planning webcast assists you in reducing the impact of waste, which we are all aware is a key focus for us all. This builds upon the work we did jointly did with WRAP with the screencasts which offer a step-by-step guide enabling hospital caterers to reduce food and associated packaging waste and to recycle more.
This webcast series:
Simply Puree IDDSI Challenge
A presentation by Simply Puree about the IDDSI challenge.