The guidelines, which are designed to minimise the risks from bacterial growth in the hot environments that exist in healthcare settings, include setting a maximum two-day shelf-life and restrictin
The books offer inspiration and a fresh approach to children’s feeding to chefs and culinary members within trusts as well as providing children with something new and different from what they’ve h
The NHS Customer Board for Procurement and Supply aims to influence and lead national procurement strategy by engaging with the senior stakeholders across acute, mental health and community trusts
Aimed at recognising and celebrating the essential work carried out by those working across the Healthcare Estates and Facilities (E&F) professions, the competition allowed hospitals to nominat
The challenge was part of Toque d’Or Grand Finals week (11-15th May), comprising a series of real-life industry challenges focused on sustainability and how hospitality plays an important role in s
As part of his role, Radcliffe explores how NHS catering teams can reduce their carbon emissions, which is vital given that 6% of all NHS emissions are as a result of catering and associated activi
Philip Leigh, chief executive of Sodexo Health & Care UK & Ireland, said: “Being selected as a strategic supplier is a proud milestone for Sodexo.
An ambitious multi-million pound central production kitchen could soon be turning farm surplus food into meals for schools and hospitals.
In its latest development in dysphagia-friendly dining, the healthcare meals provider has utilised an ‘innovative’ dual-layer mould to heighten the visual appearance of the customer-favourite dish
The contract will see ISS continue to provide a range of soft FM services including patient, staff and visitor catering as well as healthcare cleaning, pest control and portering.