LOCAL HOSPITAL KITCHENS CONTINUE TO FALL SHORT OF ACCEPTABLE HYGIENE STANDARDS

12.00.00am BST (GMT +0100) Wed 10th Oct 2007

A Freedom of Information request by local Liberal Democrat MP, Sandra Gidley, into food hygiene reports in Southampton hospitals, between 1st January 2005 and 24th August 2007, has shown that hygiene and safety standards in hospital kitchens are still not consistently meeting acceptable standards.

The food hygiene reports have revealed that general cleaning and repairs need to be carried out in the majority of Southampton hospitals.

Specific concerns which were highlighted at Southampton General Hospital in the Main Kitchen and 'The Eaterie' included failure to monitor food temperature correctly and a failure to ensure that the temperature control equipment is functioning correctly. Insufficient pre-wash facilities were also identified in the patient meal wash-up area.

Although these matters had been highlighted in previous reports, it was evident from later reports that no work had been carried out to rectify the identified problems.

Failure to monitor food temperature, record it correctly and to check temperature control equipment were also evident in several other hospitals including; Western Community Hospital, the Princess Anne Hospital and other areas of Southampton General Hospital, predominantly the Sports and Social Club.

One of the most concerning issues which was identified at Southampton General Hospital, the Princess Anne Hospital and Western Community Hospital was the failure to comply with Hazard Analysis Critical Control Point (HACCP) principles.

HACCP is a food safety methodology which identifies certain points, Critical Control Points, within a food preparation process where there may be potential hazards, such as cross-contamination. Critical Control Points are closely monitored to ensure that food hygiene is paramount and consequently, that food is safe for consumption.

In the three above named hospitals, it was found that the Critical Control Points were either not identified, misidentified or were not sufficiently monitored allowing for potential food safety hazards to occur.

Commenting, Sandra Gidley said;

"It is unacceptable that, even after previous inspections which have highlighted similar issues, the people responsible for maintaining satisfactory food hygiene and safety standards have still not implemented the necessary changes.

"Repeatedly, problems with food temperature and kitchen cleanliness are reported and it is clear that appropriate training for staff, informing them of the correct procedures to maintain a high level of food hygiene and safety, needs to be provided and enforced in the workplace.

"The well-being of patients must be the priority throughout all hospital procedures and at all levels of patient care. It is not acceptable to cut corners, for financial reasons or otherwise, in areas where good hygiene practice is vital to avoid cross-contamination and healthcare associated infection."