Taking a leaf out of college canteens’ books, which have gone on a hygiene overdrive, city hospitals are making sure their canteen service is up to the mark.
PD Hinduja Hospital recently applied for accreditation for its canteen. The Jaslok Hospital has applied for National Accreditation Board for Hospitals & Healthcare Providers (NABH) accreditation, which includes dietary service.
DNA has taken an initiative to highlight the unhygienic practices in college canteens and eateries and suggest ways to upgrade them.
The city hospitals had so far focused on getting accreditation for healthcare. Given the importance of canteens and food in hospitals, they are applying for accreditation for canteens as well.
"The canteen is an important department in our hospital. Since our motto is quality and healthcare, we have applied for various accreditations including IT and accreditation for laboratory. This is besides the accreditation for the hospital," said Pramod Lele, chief executive, PD Hinduja Hospital. "We have applied for HACCP accreditation for our canteen. Usually, hotels go for this accreditation."
Hazard Analysis and Critical Control Point (HACCP) is a systematic preventive approach to food and pharmaceutical safety used by food industry.
"Every day, we have 900 lunches and 500 dinners for patients and our staff," said Lele. "So, it is important to maintain the standard and hygiene. We have never outsourced canteen service."
There are 35 major city hospitals which serve food to patients. Most hospitals have made it compulsory for patients to eat food from their canteen. So, the hospitals are keen to upgrade the facilities and keep a check on the hygiene.
"It is strongly recommended to have an accreditation for catering services in the hospital. The catering department is an integral part of our hospital and special care is taken to meet the dietary needs of patients," said Dr SK Mohanty, medical director, Jaslok Hospital, which has applied for NABH accreditation.
"The catering department is a highly technical and professional department of the hospital. The patients' food is therapeutic and specialised according to the disease," said Dr Mohanty. "We have 56 varieties of food cooked daily. Dieticians supervise the preparation and modern gadgets are used to add to our hygiene level," he added.
