Health Care Food Service Team - PYNEH
“Wow, this steamed fish is delicious.”
“The quality and temperature of the meals are good.”
“The hospital serves special fish soups to nursing moms helping them to breast-feed.”
Outsiders are always concerned about the catering services for patients. The Health
Care Food Service Team of Pamela Youde Nethersole Eastern Hospital (PYNEH) began
making revolutionary changes to its food-preparation methods and the quality of its
catering services 17 years ago. The innovation started at PYNEH, which had just been
opened at the time.
Clara Pi, the team’s leader says change began in 1996 when her team piloted cook chill
technology in food production and later implemented cold-plating / end point retherm
technology. This technology enables efficient production of safe quality foods in
large quantities while maintaining nutrition. This new food production and meal
service model became the new direction of the Hospital Authority’s patient food
service.
They also worked with their IT colleagues to design, develop and implement the
Dietetics Catering Management Computer System (DCMS). DCMS is a comprehensive system
encompassing diet-order entry, food purchasing, production scheduling, menu planning
and nutrient analysis. DCMS facilitated the standardisation of recipes and integration
of regular and therapeutic diets. This system has now been rolled out to all hospital
in HA.
Later, the team started to focus on the environmental impact of the nutrition of foods
they serve to patients. They implemented a “meat replacement” programme in 2006, where
textured soy protein replaced 30% of the meat in meat-cake recipes, and started the
“meatless Monday” programme in 2010, in which money saved from buying meat is used to
purchase organic vegetables for the patients. In 2011, they implemented the “meat
reduction” Balanced Menu programme recommended by the WHO Healthcare Without Harm
initiative. This enables the promotion of patient health and our environmental
protection.
To reduce food waste, the team has worked with nursing and IT staff and has
successfully cut down on meal tray waste from the wards and portions of rice. From
2011 to 2012, PYNEH saved a total of 42,157 kg of food, or an equivalent of
HK$431,595.
Currently, the team provides 18,000 meals to 10 hospitals every day, making it the
HA’s most effective catering department. Clara says special thanks are due to the
great efforts of her colleagues in the kitchen, dietetics department, information
technology services department, wards, receptor hospitals and the central food
procurement department.
She also feels grateful to the first PYNEH Chief Executive, Dr Pamela Leung, and Mrs
Mary Wan, Cluster General Manager (Administrative Services) at HKEC. “They supported
me in implementing the new technology that has helped us to improve the quality of our
meals, thus leading to today’s achievements.” The team will continue to pursue their
mission on health and environmental protection in patient food service through
innovation in a bid to assure patient satisfaction.