HCA JournalPublished six times a year, this colour A4 Magazine is the official journal of the Hospital Caterers Association and is distributed throughout the NHS to catering and hotel services managers at all levels. The Journal is specifically designed to inform members of the developments taking place within the industry, new working practices, technical innovations as well as providing a practical guide to purchasing.
Contributions are welcome from members and non members - please contact Judith Hindley on 0161 872 6667, if you have any ideas for articles or would like to see any particular topics covered in the next journal.
This is a Journal for Hospital Caterers written by Hospital Caterers!
We depend on contributions to make the Journal what it is - so use it to publicise your branch, your members or your products/services.
HCA Good Practice Guides
A Good Practice Guide to ward level services – Healthcare Food and Beverage Service Standards
Additional copies can be purchased by completing the following order form and either emailing to firstname.lastname@example.org or faxing back to Lansdowne Publishing on 0161 872 6665.
There is widespread public concern about the food and hydration service in the NHS and many initiatives have been put in place since the launch of the Better Hospital Food Programme by the Department of Health in 2001. More…
The Good Practice Guide provides a framework for nurses and other healthcare practitioners at all levels. It has the potential to really make a difference to the nutritional status of people when they are in hospital and has received endorsements for the following organisations click here.
Retail and Commercial Service Standards
An operational guide to services
All members have received a complimentary copy of the above publication.
Additional copies can be purchased by completing the following order form and faxing back to Lansdowne Publishing on 0161 872 6665.
HCI Online Newsletter
Healthcare Caterer, the HCI Online Newsletter contains the best and latest information for caterers worldwide. There are four issues a year.
Council of Europe Resolution Food and Nutritional Care in Hospitals
The Council of Europe Resolution contains the 10 key characteristics of good nutritional care in hospitals, recommendations to the Government of the member states and the five broad areas of the resolution.
Dysphagia and Dementia, A Caterer's Guide
A good practical guide regarding dysphagia and dementia has been put together by a food supplier, a copy of which can be downloaded by clicking the link below.
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 Ideas
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.
Preventing Waste in the Healthcare sector
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 to us all. This builds upon the work we did jointly last year 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:
- gives an overview of waste in the healthcare sector;
- identifies food waste prevention opportunities;
- provides advice to help healthcare facilities prevent food waste and realise the associated cost savings; and
- introduces WRAP’s business support including tools and guidance available under WRAP’s Hospitality and Food Service.
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 and launch a new toolkit that addresses food allergies/intolerances within healthcare catering settings.
HCA Strategy Document 2013-2017
The Strategy Document has been developed by the HCA Executive and approved by Council for the benefit of the Association and its members. The document describes the key activities, the challenges facing members and outlines future plans for the association.
The Nutrition and Hydration Digest
Improving Outcomes through Food and Beverage Services.
Produced by The Food Counts Group in consultation with The British Dietetic Association.
Essential Standards of Quality and Safety
Care Quality Commission Guidance about compliance.
What providers should do to comply with the section 20 regulations of the Health and Social Care Act 2008.
Provider Compliance Assessment
Care Qualtiy Commission – Outcome 5 (Regulation 14) – Meeting nutritional needs.
Observation prompts and guidance for monitoring compliance
Guidance for CQC inspectors. Outcome 5: Meeting nutritional needs.
Produced jointly by the Care Quality Commission and the Royal College of Nursing.
The Hospital Food Standards Panel’s report on standards for food and drink in NHS hospitals and PLACE scores
An independent group established by the Department of Health and led by Dianne Jeffrey, Chairman of Age UK.
All Wales Nutrition and Catering Standards for Food and Fluid Provision for Hospital Inpatients
Quality Improvement Scotland ‘Food, Fluid and Nutrition Standards’
Ensuring patients receive a healthy balanced diet as part of their physical healthcare is an increasingly important aspect of care while at the State Hospital.
Northern Ireland Food Standards
The Northern Ireland Nursing Care Standards for patient food in hospital.
Patient Safety Alert – by NHS England
Dysphagia (swallowing problems) occurs in all care settings1 and as caterers we know the importance of providing dysphagia food and drink is essential to the patient’s recovery, but we know fully that it has to be done correctly and safely.
The National Reporting and Learning System (NRLS) database has identified patient safety incidents where harm has been caused by the accidental swallowing of the powder, when it had not been properly stored out of reach.