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A preliminary assessment of two hospital food service systems using parameters of food safety and consumer opinion

The Worshipful Company of Cooks Centre for Culinary Research, Bournemouth University, Poole, Dorset BH12 5BB, England

J S A Edwards

The Worshipful Company of Cooks Centre for Culinary Research, Bournemouth University, Poole, Dorset BH12 5BB, England

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 (approxi mately 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 con sumer satisfaction and experience was enhanced with the trolley system. Food was hotter and generally per ceived to be of a better quality. Satisfaction with cold desserts was not dependent on the delivery system.

Key Words: Consumer opinion • food safety • hospital food service • hostess cafeteria trolley delivery • plated delivery

The Journal of the Royal Society for the Promotion of Health, Vol. 121, No. 4, 236-242 (2001)
DOI: 10.1177/146642400112100407


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