1. Premises Assurance Model
Patient Experience
SAQ P4 – How does your organisation/site ensure that NHS Catering Services provide adequate nutrition and hydration through the choice of food and drink for people to meet their diverse needs?
09/08/17
Programme
Bit about us to set the context
Bit about PAM and how it works
WSFT experience
Resources

2. Guidance
1. Health and Social Care Act 2008 (Regulated Activities) Regulations 2014: and CQC Guidance for providers on meeting the regulations
Regulation 14: Meeting nutritional and hydration needs (FS)
2. NHS Estates (2000) Reducing food Waste in the NHS Department of Health. Better Hospital Food
3. Hospital Catering Association – Protected Mealtimes
4. Council of Europe Resolution food and nutritional Care in hospitals NHS England – 10 Key Characteristics of Good Nutritional Care in Hospitals 2006
5. Food Service at Ward Level with Healthcare food and Beverage Service Standards – a guide to ward level services – 2009
6. Water for Health – Hydration Best Practice Toolkit for Hospitals and Healthcare
7. NHS Executive ‘Hospital catering delivering a quality service.’
8. NHS Code of Practice for the manufacture, distribution and supply of food, ingredients and food related products.
Programme
Bit about us to set the context
Bit about PAM and how it works
WSFT experience
Resources

3. Guidance
9. Improving Nutritional Care – a joint action plan from the department of health and nutrition summit stakeholders
10. HCA Ward Service guide
11. British Diatectic Association Improving Outcomes through Food and Beverage Services Nutritional & Hydration digest
12. The Government Buying Standards (GBS) for Food and Catering Services
13. NHS Standards Contract
14.The Hospital Food Standards Panel Report
15. British Association for Parenteral and Enteral Nutrition - Malnutrition Screening Tool
16. Public Health England - Healthier and More Sustainable Catering Nutrition Principles
17. A Toolkit to Support the Development of a Hospital Food and Drink Strategy
18. CQC Provider Handbooks
E1.4. How are people’s nutrition and hydration needs assessed and met?
Programme
Bit about us to set the context
Bit about PAM and how it works
WSFT experience
Resources

4. SAQ
Evidence
1) Organisation provides a choice of nutritious and appetising food
Menus
Special Diets info
Nutritional policy
Food strategy policy
E&F Governance report
2) Food and hydration meets reasonable requirements
3) Patients have accessible information about meals and meal arrangements
Details on reverse of menu for meal times and options
Vending machines – out of hours
Menus including option to select snacks
New app using QR code to access menus
Programme
Bit about us to set the context
Bit about PAM and how it works
WSFT experience
Resources

5. SAQ Evidence 4) PLACE assessment Meal distribution list
Protected meal time procedure
PLACE improvement plan
Sample PLACE assessment
5) Systems or processes additional to PLACE
Meeting with Dieticians
Patient questionnaire results
Analysis of questionnaires
Quality manual
Feedback from patients/visitors (letter, s, etc)
6) NHS Standard Contract compliance
ISO – Government purchasing standards
SOIL association bronze award
7) Does the organisation have a food and drink strategy
Food Strategy policy
Programme
Bit about us to set the context
Bit about PAM and how it works
WSFT experience
Resources

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