Website of the Department of Health

Hospital catering delivering a quality service NHS Executive

This index of good practice for NHS hospital catering is intended for use by NHS Trusts, health authorities and independent catering contractors. Divided into six sections it covers contract management issues, staffing, food hygiene and safety, nutrition, meal and service quality, and cost control and security of catering assets. Those good practices which are either legally required or considered by the NHS Executive as essential are printed in blue throughout. Appendices detail publications offering guidance on outbreaks of food-borne illness, minimum catering contract standards, and food hygiene and safety training. A further appendix gives guidance on how Trusts can evaluate their own and contractors' performance against the standards. No electronic downloadable version of this document is available.