A radical change in the management of chilled foods being used for feeding patients in hospitals and healthcare settings will be launched on 6th October following an initiative by the Association to reduce shelf-life and exclude certain ingredients from ready-to-eat products such as salads and sandwiches.
The move, which has been welcomed as a positive change by the Hospital Caterers Association (HCA) and the British Dietetic Association (BDA) as well as NHS England, is designed to remove the risks from Listeria monocytogenes, particularly to patients in vulnerable groups.
The high temperatures in healthcare settings, together with the complex food distribution systems within hospitals, creates an environment where Listeria can grow quickly and become a risk to patients.
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