Press Releases

The Hospital Caterers Association (HCA)
Catering for Health Care

Formed in 1948, the Hospital Caterers Association (HCA) is the professional body representing almost 400 senior health care catering managers and dietitians who provide a wide range of food services for patients, visitors and hospital and medical staff in NHS hospitals and health care facilities nationwide.

With over 300 million meals served every year and around £500 million spent on food annually by around 300 NHS Trusts across approximately 1200 hospitals, the NHS is the UK catering industry’s largest provider of meals.

Founded by 25 London Hospital Catering Officers, the HCA was one of the first professional associations to be formed within the National Health Service. Whilst its first branches were established in the North and Scotland in the 1950’s, the HCA has now grown to 17 branches throughout the UK. With over 250 NHS Trusts represented in its membership, the HCA network is the single largest group of health care catering providers within the NHS.

HCA’s network of members is responsible for the jobs of 35,000 people, 80% of which are hospital chefs and kitchen based catering staff. Amongst its Associate membership are over 100 suppliers who are responsible for the supply of millions of pounds worth of food, services and equipment to the hospital catering sector.

Hospital catering is a diverse, complex and demanding operation which calls for both considerable skill and enormous versatility. The process is multi-disciplinary involving hospital chefs, dietitians, clinicians, nurses, porters and ward hostesses/housekeepers. Although the type of catering systems vary from hospital to hospital, there are three main methods of food production employed in NHS catering - cook-serve, cook-chill and cook-freeze. The method chosen often depends on a number of factors such as the layout of a particular hospital site, the type of buildings, kitchen space, staff skill mix, the patient population and the number of meals required. Some hospitals cook food in traditional on site kitchens and send it to the wards to be served to patients (cook-serve) either plated or by a trolley service. Other NHS Trusts cook meals in a centrally located kitchen which are then either chilled (cook-chill) or frozen (cook-freeze) and transported to the various hospitals within the Trust’s area for re-heating in ward kitchens or mobile trolleys. . In addition to these three production methods, some Trust purchase either chilled or frozen ready made foods direct from external suppliers.

Although the provision of meals for patients is their principle function, hospital caterers are also responsible for meals for doctors, nurses and ancillary hospital staff and the hundreds of relatives and other visitors who use the hospital restaurant, dining room or café facilities on a daily basis. Through these additional services, hospital caterers help to generate over £150 million worth of income for the NHS.

In order to provide its Members with the appropriate knowledge, support and assistance in achieving and maintaining the highest standards of catering service, the Association implements a range of specialist services and high profile initiatives:

Information

It keeps its members up to date on key NHS developments, Government legislation and policies or other factors affecting the NHS and hospital catering sector. It also acts as a centre for reference, advice and guidance to support its members in meeting the changing demands of the industry.

Training and Resources

By providing resources and services, the HCA helps members to realise their talents, develop their skills and increase their knowledge in order to achieve new levels of success and recognition. This is actively encouraged through the development of education and training programmes which aim to set the highest standards of professionalism within the hospital and health care catering sector.

The HCA also aims to protect and improve the professional interests of those engaged in all areas of health care catering services.                        

Communication

The HCA aims to develop a more positive and professional profile for health care catering through improved communication which ensures that the views of HCA members and hospital caterers on key issues are heard. The HCA publishes its own bi-monthly magazine ‘The Hospital Caterer’ which covers the latest news, developments and issues within the sector and an annual Yearbook which acts as an important reference source. The Association has a London based press office and a website www.hospitalcaterers.org which is updated on a regular basis.

Representation

By continuing to foster strong links with the Government and other influential bodies, HCA aims to raise the status of the Association, to encourage greater respect for the role of hospital catering and to increase understanding of the operational and financial challenges which face hospital caterers.

It aims to act as the voice of HCA members and to become the leading consultative body to the Government on all matters relating to the future developments of hospital and health care catering.

Networking

It supports its members by involving members in a nationwide network of sixteen regional HCA branches; by creating networking opportunities which facilitate the exchange of views and information; by holding regional meetings, study days, regional conferences and an annual national conference all of which are intended to help broaden the knowledge, expertise and potential of catering managers.

Contact: Hazel Green, National Press Officer - HCA
T: 01932 253184 E: HaGreen7@aol.com
September 2011