Contract caterer Sodexo has won a gold award for its healthy patient menus at Nuffield Health's Shrewsbury hospital.
The award, a joint venture between the NHS and Shropshire council, recognises compliance with standards set to promote healthy eating at dining outlets across the county.
The three standards included: complying with food hygiene legislation; providing healthy options on the menu with lower fat, sugar and salt content; and ensuring that premises have a relevant hazard analysis and critical control points (HACCP) system in place.
Sodexo and Nuffield Health's collaborative approach included staff training on health and safety and infection control, maintenance of the kitchen and regular checks to ensure all standards were being met.
James Vincent, catering manager, and his team looked at the existing fat, sugar and salt levels in the dishes provided on site to find ways of decreasing them. Examples included poached chicken with fondant potatoes, leeks and peppers and a spinach and mascarpone pancetta dish.
Mike Haffenden, Nuffield Health hospital manager, said: "The award recognises the joint effort between Nuffield Health and Sodexo to ensure that patients are well cared for. This also supplements the team's Sliver Health Eating award for staff food which was awarded earlier in the year."
By Janie Stamford
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