§ Mr. Carter-Jonesasked the Secretary of State for Social Services if he will take steps to ensure that good food is served in all hospitals.
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§ Mr. AlisonWe are very concerned that all hospitals should provide a high standard of catering for patients and staff. We have recently suggested to chairmen of regional hospital boards a number of ways in which catering might be improved in their hospitals. These include the closer involvement of a member of each hospital's management committee, the use of more modern methods and equipment and further and more selective training.
§ Mr. Carter-Jonesasked the Secretary of State for Social Services, what is the average cost of catering in hospitals.
§ Mr. AlisonThe average weekly cost of catering, excluding staff dining room service, for patients and staff in hospitals in England in 1970–71 was £3.25 per person fed.
The service of meals in staff dining rooms cost a further average £2.34 per person fed per week. The cost of service to patients is not identifiable. Average costs in 1971–72 are not yet available.
§ Mr. Carter-Jonesasked the Secretary of State for Social Services if he will take steps to institute an independent watchdog service to ensure that value for money is obtained in hospital catering; and if he will make a statement.
§ Mr. AlisonThere are a number of means already available to ensure that value for money is obtained in hospital catering, and no other service is thought necessary. My Department's auditors regularly review catering costs, and there is a number of advisers in catering and dietetics at both the Department and with Regional Hospital Boards who visit hospitals; and a food purchasing advisory panel advises on central and other contracts as to price, specifications and quality.