There are gaps in policy, communication and staff training regarding food given to people in healthcare settings in Ireland, a report has found.
The report, published by Safefood, examines the food safety risks associated with food brought into hospitals, care homes and care homes for vulnerable patients on the island of Ireland. These people are at increased risk of contracting foodborne illness.
The main drivers for bringing food were patient preference, completing on-site catering, and emotional connections. Risks included unsafe storage, inappropriate food choices and lack of supervision.
There are legal requirements governing health care settings. However, visitors and relatives who prepare home-cooked meals are not held to the same standards.
Focus groups and staff interviews
A review of the food policy websites of 52 hospitals and 22 care homes across Ireland found that no formal, consistent policies were being implemented in these settings. Variability in approach and policies, as well as omission of specific details, can confuse visitors about what is and is not permitted. However, the majority of sites highlighted general advice for visitors on foods from external sources.
Seven focus groups were held, involving 26 participants, including 17 from Northern Ireland and nine from the Republic of Ireland. Results indicated good general knowledge of food safety but a lack of awareness of food safety policies or advice relating to food brought or purchased into healthcare settings for patient consumption. The majority of respondents highlighted the lack of clear and consistent food safety guidelines.
One respondent brought her father homemade trifles made from custard and yogurt, recognizing their high-risk nature but prioritizing his preferences and appetite.
In total, 36 managers and health professionals participated in the interviews.
Most managers lacked awareness and did not implement a food safety and hygiene policy within their healthcare facility. The majority could not remember if there was a policy or what it specified.
Some healthcare managers and supervisors felt it was not their role to monitor food safety, but felt it was the responsibility of patients’ loved ones. Health care officials have reported cases of food being stored in lockers, drawers or cabinets.
Overall, 58 percent of respondents said they had not received any formal training in food safety and hygiene.
Main recommendations
A follow-up focus group of five participants made four recommendations for improving food safety in health care settings.
Participants agreed that an advertising campaign would be helpful in increasing awareness of high-risk foods and the potential harm of consuming them.
Respondents said a clear food safety policy should be implemented by healthcare facilities across Ireland. Although a “no external food” approach is not feasible, a policy prohibiting hot foods would be a good move when visiting vulnerable patients due to the increased risk of food poisoning.
Participants agreed that a clear process for communicating the food safety policy to visitors should be required prior to the visit.
Most people agreed that food safety and hygiene training for staff who handle food would be helpful. However, all visitors felt that bringing food from external sources into health care facilities was their own responsibility.
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