Ash­ford & St Peter’s get taste of awards vic­tory

Staines Informer - - NEWS - Matt Strud­wick

FOOD at St Peter’s and Ash­ford Hos­pi­tals has been judged the best in Sur­rey.

Pa­tient as­sess­ments con­ducted at the hos­pi­tals rated all of the 54 items of food as good or very good for taste and at least ac­cept­able for tex­ture and tem­per­a­ture.

Among the dishes given top marks for ev­ery­thing at Ash­ford and St Peter’s were beef stew with dumplings, Hun­gar­ian beef goulash, rhubarb and ap­ple crum­ble, and veg­etable lasagne.

The Pa­tient-Led As­sess­ments of the Care En­vi­ron­ment (PLACE) pro­gramme were un­der­taken by teams of NHS and pri­vate or in­de­pen­dent health­care providers, and, for the first time, this in­cluded at least 50% of mem­bers of the pub­lic.

At Ep­som and St He­lier, 11 out of 72 food items were rated poor for ei­ther taste, tex­ture and/or tem­per­a­ture.

Not get­ting the tex­ture right was the big is­sue, af­fect­ing all but one of the poorly rated items. Fish was rated poorly for taste.

At the Royal Sur­rey, 26 of 27 were good or very good for taste and at least ac­cept­able for tex­ture and tem­per­a­ture, with one ac­cept­able.

The 2015 rat­ings are based on sur­veys with teams of lo­cal staff and pa­tients go­ing into hos­pi­tals to look at things like clean­li­ness, pri­vacy and food. Across Eng­land, more than two-thirds of food items served in hos­pi­tal were very good on taste (67%), with an­other fifth (22%) rated as good. How­ever, 2.5% (461) were poor and 1% (136) were very poor.

When it came to tem­per­a­ture, most, 96%, were ac­cept­able but 4% (669) were poor.

In terms of tex­ture, 86% of food items rated as good, 11% as ac­cept­able and 3% (570) as poor. Across Eng­land, 123 items were poor or very poor on taste, tex­ture and tem­per­a­ture. How­ever, this made up only 0.7% of the 18,754 items.

In com­par­i­son, 15,199 items rated as good or very good on taste and tex­ture and ac­cept­able for tem­per­a­ture. There were 570 items rated poor on at least one of the mea­sures, mak­ing up 3% of food served up to pa­tients.

There was one item given very good scores for taste but poor for tem­per­a­ture and tex­ture – sprouts at York Teach­ing Hos­pi­tals.

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