§ Mrs. FyfeTo ask the Secretary of State for Scotland what is the minimum amount that may be spent per patient per day in purchasing food for in-patients in hospitals.
§ Mr. Allan Stewart[holding answer 9 November 1992]: There is no minimum amount. It is for each health board to decide on the amount which it considers appropriate to spend on catering services, including food provisions, to meet patient care needs. The board's decision will be informed by advice from dietitians on the dietary requirements of patients in the different care groups.
§ Mrs. FyfeTo ask the Secretary of State for Scotland what steps are taken by his Department to ensure quality control for meals served to in-patients in hospitals.
§ Mr. Allan Stewart[holding answer 9 November 1992]: Quality control arrangements for meals served to patients is the responsibility of management teams in hospitals. The standards considered appropriate are specified in catering contracts and management teams are responsible for monitoring performance to ensure the contract specifications are met and maintained.