PM pledges 'money will be found to improve hospital food' after seven deaths linked to listeria outbreak
The Somerset man leading an NHS review into food standards - following a number of deaths from an outbreak of listeria linked to pre-packed sandwiches - says he's been assured that money will be found to pay for changes by the Prime Minister himself.
Last updated 28th Oct 2020
Taunton-based Phil Shelley is chairing the NHS food review, which is being supported by Bake Off judge Prue Leith.
Mr Shelley says the PM has this week told him money will be found - even with the current calls for more investment in school holiday meals following a campaign by footballer Marcus Rashford.
Taunton's Musgrove Park hospital currently spends around ÂŁ15 a day on a patient's food, while some other places spend around ÂŁ8.
In 2018 to 2019, the NHS spent ÂŁ634 million on hospital food, approximately 6.7% of the total costs of running the NHS estate - with an average spend of ÂŁ4.56 per patient meal
Last year deaths were recorded at Manchester Royal Infirmary, Aintree Hospital and University Hospitals of Leicester NHS Trust.
Sandwiches and salads from The Good Food Chain, linked to the outbreak, were withdrawn and production stopped.
The report adds: "Evidence from the Food Standards Agency from 16 outbreaks of foodborne illness in hospitals has shown that several NHS trusts have not always recognised their legal obligations as food business operators.
"Although previous listeriosis outbreaks have been linked to food produced off-site by commercial manufacturers, it should not be assumed that safety is higher for food produced on-site. In fact, sandwiches and salads produced on-site using fresh ingredients may present more theoretical risk factors than those pre-prepared from external suppliers; however, it is not possible to determine which production method is higher risk.
"There is also concern that manufacturers may not be incentivised to actively look for and report listeria, due to concerns about their commercial contracts. There is currently no penalty for not reporting listeria if found. This can clearly lead to undesirable behaviour and does not promote the right culture of openness and transparency."
Phil Shelley, deputy head of facilities at Taunton's Musgrove Park, said: "Being asked to lead this important review gave both me and Somerset NHS Foundation Trust a great deal of pride.
"During my visits to hospitals across England I found that the quality of food being produced were generally very high, although there were of course areas that could be improved.
"I found that people I spoke to were open and honest about catering at their hospitals and throughout I noticed a consistent pride and loyalty in production, teamwork, presentation and communication.
"It’s widely accepted that if we are to empower recovery through food and drink, we need a whole hospital approach, linking directly with nursing and dietetics.
"And we must also recognise that it is even more important in recent times that our staff have access to suitable food and drink, rest areas and time to pause.
"I hope this review helps us all to improve catering, food and nutrition in the NHS both now and for future generations."
The review makes recommendations on how NHS trusts can prioritise food safety and provide more nutritious meals to both staff and patients and is part of an ongoing three year process.
The Government has announced it will now establish an expert group of NHS caterers, dietitians and nurses to take forward implementation of the review’s findings.
The recommendations include upgrading hospital kitchens so a 24/7 service can be provided to everyone; from a hot drink and a snack in the middle of the night to a hot meal for new mums in a maternity ward or for patients hungry after a long fast due to surgery, plus facilities for colleagues to store, prepare and eat food at any time during the day or night.
Agreeing national professional standards for NHS chefs with mandatory continuing, career-long professional development, including appropriate compulsory food hygiene and allergen training.
Building on best practice identified through the review to increase the role of nurses, dietitians, caterers and staff wellbeing leads in overseeing food services so nutritious meals are part of a patient’s recovery plan.
Implementing innovative technology solutions, such as a digital menu and food ordering system which can factor in a patient’s dietary and cultural requirements and nutritional needs. This can improve communication streams between dietitians and caterers, reduce food waste and provide patients with the right food for recovery.
Restaurateur, celebrity chef and television presenter Prue Leith CBE, said: "The review provides best-in-class examples of how hospitals can serve delicious, nutritious and eye-catching meals on a budget.
"Food is not only important to health, but to morale. Hospital mealtimes should be an occasion to eat and a pleasure to serve, and inspire staff, patients and visitors to cook and eat well at home."
Recruitment has now begun for the expert group led by the review’s chair, Phil Shelley.
He added: "Just as our colleagues need the right tools to do their job, we also need to ensure that they have the nutrition and hydration they require to perform their crucial roles.
"The wellbeing of our NHS colleagues is vital because it affects their mental and physical health as well as the quality of care they deliver for patients.
"A lack of nutritious food and drink can contribute to feelings of stress and lack of control in the workplace."
For more about the NHS food review click here