Corporate Information

Kitchen and Meals

Meals are prepared and cooked fresh each day by a team of qualified chefs using conventional cooking methods in compliance with specifications laid down by the Health Services standard recipe manual.

Strict disciplines are maintained throughout the operation, from receiving raw commodities to despatching completed meals via a plated meal delivery service to the patient's bedside.

Responsibilities also encompass cleaning of premises, plant and associated equipment, whilst working within the constraints of the Food Hygiene Regulations and Health and Safety at Work Act 1974.

In total the main kitchen caters for in excess of 3,000 meals per day, including special diets for patients as requested by the Trust Dieticians.

Patients are offered a menu each day with a choice of hot and cold meals to choose from at lunch and supper time, this also includes a continental breakfast and fresh fruit each day. We can also provide foil packed and sealed ethnic meals e.g. Kosher and Halal. In addition to this the Department runs the on-site vending service and Trust hospitality.

Food Hygiene Inspections

The results of our food hygiene inspections can be found on the internet web site accessible via This is based on criteria specified in a Code of Practice produced by the Food Standards Agency. Three elements resulting from the food hygiene score are combined to give a score for a star rating and these are described below. The level of compliance with the law is reflected by the number of stars that are awarded:

  • The general level of compliance with food hygiene and safety procedures, including food handling practices and temperature control.
  • The general level of compliance with structural requirements including cleanliness, layout, and facilities provided etc.
  • Confidence in management/control systems. Confidence in management is scored on the basis of the results achieved and observed and includes the history of compliance, appreciation of hazards and control measures and the availability and implementation of a written satisfactory food safety management system.

Once these and the inherent risks (for example, type of food, number of consumers served, special processes) have been considered, the risk rating score is used to calculate the minimum inspection frequency. In addition, the scores gained from the above three categories will be used to calculate the 'star' rating - a 'scores on the doors' scheme whereby the star rating for each premises will be posted on the Council's website.