HC Deb 10 March 1989 vol 148 cc68-9W
Mr. Hinchliffe

To ask the Secretary of State for Health why each district health authority in the Yorkshire regional health authority area was asked to comment on the decision to introduce cook-chill catering; what was the purpose of this consultation; and what were the responses received from each authority.

Mr. Kenneth Clarke

It is the policy of the Yorkshire regional health authority to consult district health authorities on major proposed changes in policy affecting their services. We do not hold information on the nature of responses centrally and these sensible procedures on the part of the regional health authority are not a matter for me.

Mr. Hinchliffe

To ask the Secretary of State for Health what are the procedures planned for the reheating of cook-chill food in staff canteens in Wakefield hospitals to ensure that the requirement of the Yorkshire regional health authority's expert group for food to be served within 15 minutes of reheating is complied with.

Mr. Kenneth Clarke

It is entirely a matter for the Wakefield health authority, and not for me, to ensure that its safe and satisfactory proposals for the long-overdue introduction of cook-chill catering in its hospitals are complied with in practice. Cook-chill catering is now a normal feature of National Health Service catering throughout the country and has proved to be a safe and satisfactory system of catering so long as my Department's guidelines are heeded.

Mrs. Mahon

To ask the Secretary of State for Health why Mr. Brian Birchall, chairman of the Yorkshire regional health authority catering group, advised staff at the Halifax general hospital in February 1988 that a decision on the implementation of cook-chill catering across the Yorkshire region had already been taken.

Mr. Kenneth Clarke

I do not know anything about any meetings with staff in Halifax and I do not see why I should be expected to know. I do not propose to intervene in a local decision-making process which is entirely a matter for the Yorkshire regional health authority which has my complete confidence in its handling of its sensible decision to introduce cook-chill catering across its region.

Mrs. Mahon

To ask the Secretary of State for Health why plans for the new Halifax hospital development were changed in early 1988 to include cook-chill catering before the Yorkshire regional health authority had made its decision to introduce cook-chill in the region on 24 March 1988, and before formal consultation with Calderdale health authority had taken place.

Mr. Kenneth Clarke

I assume that the health authorities concerned took this decision in the usual way and I do not regard it as any part of my responsibilities to intervene in or answer for their day-to-day decision making. Cook-chill is now a normal feature of much National Health Service catering throughout the country and has proved to be a safe and satisfactory system of catering so long as my Department's guidelines are heeded.

Mr. Hinchliffe

To ask the Secretary of State for Health what assessment he has made of the potential risk of food poisoning arising from operation of cook-chill installations in breach of his 1980 guidelines.

Mr. Kenneth Clarke

The guidelines are designed to ensure the production of safe food. Depending on the circumstances, departure from the guidelines may present a risk of food poisoning. Responsibility for the safe operation of cook-chill catering is a matter for local management.