There are gaps in policy, communication and staff training relating to food provided to people in healthcare settings in Ireland, according to the report.
A report published by Safefood examines the food safety risks associated with food delivered to hospitals, care homes and care homes for vulnerable patients on the island of Ireland. These people are at increased risk of contracting foodborne illnesses.
Key factors motivating food delivery included patient preference, home-based supplementation, and emotional connections. Risks included unsafe storage, poor food choices and lack of controls.
There are legal requirements governing the operation of healthcare facilities. However, visitors and relatives preparing home-cooked meals are not held to the same standards.
Focus groups and interviews with staff
A review of 52 hospital and 22 nursing home/residential food policy websites across Ireland found a lack of formal, consistent policy used in these settings. Differences in approach and policy, as well as omission of specific details, can cause confusion among visitors about what is and is not allowed. However, most sites did provide visitors with some general nutritional advice from external sources.
Seven focus groups were conducted with 26 participants, 17 from Northern Ireland and nine from the Republic of Ireland. Results indicated good general knowledge of food safety, but little awareness of food safety policies or recommendations regarding food brought or purchased in health care settings for patient consumption. Most people noted the lack of clear and consistent food safety guidelines.
One respondent brought home-made custard and yoghurt snacks to her father, aware of their high risk but giving preference to her preferences and appetite.
A total of 36 managers and healthcare workers took part in the interviews.
Most managers lacked awareness and did not implement food safety and hygiene policies in their care settings. Most could not remember whether the policy existed or what it defined.
Some managers and health care leaders believed that it was not their role to monitor food safety, but believed that it was the responsibility of patients' relatives. Health care managers have reported instances of food being stored in lockers, drawers, or cupboards.
Overall, 58 percent of those surveyed reported that they had not received any formal training in food safety and hygiene.
Basic recommendations
A subsequent focus group of five participants made four recommendations for improving food safety in health care settings.
Participants agreed that the advertising campaign would be useful in raising awareness of high-risk products and the potential dangers of consuming them.
Respondents said healthcare facilities across Ireland should have clear food safety policies in place. Although a “no external food” approach is not achievable, a policy that prohibits hot food would be beneficial when visiting vulnerable patients due to the increased risk of food poisoning.
Participants agreed that a clear process should be in place to inform visitors about food safety policies prior to visiting.
Most people agreed that training food handlers in food safety and hygiene would be beneficial. However, all visitors felt that the delivery of food from external sources to care facilities was their own responsibility.
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