Hartwell, H. and Edwards, J., 2001. A preliminary assessment of two hospital food service systems using parameters of food safety and consumer opinion. Journal of the Royal Society for the Promotion of Health, 121 (4), pp. 236-242.
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Official URL: http://rsh.sagepub.com/cgi/content/abstract/121/4/...
The goal of any hospital caterer should be to provide food that meets nutritional requirements, satisfies the patient, improves morale and is microbiologically safe. Food distribution to hospital wards plays a critical role. The aim of this study was to compare two hospital food service systems using parameters of food safety and consumer opinion. An NHS hospital was selected where food delivery was due to change from a plated system to a cafeteria trolley system. Samples (50g) of dishes (n=27) considered to be high-risk were collected for three consecutive days from breakfast, lunch and supper meals. The samples were taken from a pre-ordered tray (similar to that of a patient) in the plated system and from the trolley on the ward in the cafeteria system of meal delivery (approximately six months after its introduction). Consumer opinion cards (n=180) were distributed and interviews also conducted. Microbiologically, the quality of food items delivered by both systems was satisfactory. However, concern was raised with the plated system, not for hot foods cooling down but for chilled foods warming up and being sustained in ambient conditions. Overall consumer satisfaction and experience was enhanced with the trolley system. Food was hotter and generally perceived to be a better quality. Satisfaction with cold desserts was not dependent on the delivery system.
|Uncontrolled Keywords:||Hospital food Consumer opinion|
|Subjects:||Technology > Food Science and Drinks|
|Group:||School of Tourism > International Centre for Tourism and Hospitality Research|
|Deposited By:||Mr David Ball LEFT|
|Deposited On:||18 Dec 2007|
|Last Modified:||07 Mar 2013 14:33|
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