Document Detail

A preliminary assessment of two hospital food service systems using parameters of food safety and consumer opinion.
MedLine Citation:
PMID:  11811094     Owner:  NLM     Status:  MEDLINE    
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 (50 g) 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 opinions 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 of a better quality. Satisfaction with cold desserts was not dependent on the delivery system.
H Hartwell; J S Edwards
Related Documents :
12870254 - Gap analysis of patient meal service perceptions.
21800994 - Seasonal feeding rhythm associated with fasting period of pangasianodon gigas: long-ter...
11519914 - Haccp and food hygiene in hospitals: knowledge, attitudes, and practices of food-servic...
21708754 - Stress, neuropeptides, and feeding behavior: a comparative perspective.
2043234 - Status report: foods for calorie control.
22247794 - Discovery and functional study of a novel crustacean tachykinin neuropeptide.
Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  The journal of the Royal Society for the Promotion of Health     Volume:  121     ISSN:  1466-4240     ISO Abbreviation:  -     Publication Date:  2001 Dec 
Date Detail:
Created Date:  2002-01-28     Completed Date:  2002-02-21     Revised Date:  2009-11-19    
Medline Journal Info:
Nlm Unique ID:  101499616     Medline TA:  J R Soc Promot Health     Country:  England    
Other Details:
Languages:  eng     Pagination:  236-42     Citation Subset:  IM    
Worshipful Company of Cooks Centre for Culinary Research, Bournemouth University, Poole, Dorset BH12 5BB, England.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Anecdotes as Topic
Consumer Satisfaction*
Cross Infection / prevention & control*
Food Inspection / legislation & jurisprudence
Food Microbiology / standards*
Food Service, Hospital / standards*
Foodborne Diseases / prevention & control*
Great Britain
Hospitals, Public
Safety Management*

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Work-related stress: a brief review.
Next Document:  Accessing emergency care at the time of a heart attack: why people do not dial 999 for an ambulance.