In response to the challenging economic conditions in the country, individuals invested in the food industry have advised caterers working in Lagos General Hospitals to refrain from using spoiled ingredients, notably tomatoes and peppers, in meal preparation for patients.
The stakeholders have highlighted the risks associated with using such ingredients, emphasizing that they could lead to food poisoning and various health issues.
By strictly adhering to proper food safety measures and hygiene protocols, caterers in hospitals can play a vital role in averting foodborne illnesses and ensure that patients are provided with nutritious meals essential for their recovery from illnesses.
During a specialized training session organized by the Association of Hospitals Caterers of Nigeria, Lagos State chapter, catering to professionals from 27 general hospitals and maternal child centers in the state, stakeholders emphasized the vulnerability of patients and the detrimental effects of consuming contaminated or spoiled food on their health.
The training program, conducted over two days, was part of the initiative to enhance the quality of healthcare services in the state, with a specific focus on food safety and hygiene standards.
Dr. Afolashade Ilori, a lecturer from Olabisi Onabanjo University’s Department of Agricultural Extension and Rural Sociology, underscored the critical importance of maintaining food integrity within hospital settings.
She cautioned against the repercussions of contamination, whether physical or biological, on patient health, noting that tainted food not only exacerbates existing health conditions but could also impede the recovery process.
Stressing the significance of stringent food safety practices, Ilori emphasized the necessity for hospital caterers to select top-quality ingredients and ensure appropriate storage to prevent contamination.
Moreover, she highlighted the significance of thorough food preparation methods, such as washing and cooking, to preserve essential nutrients, particularly in vegetables.
She added, “The food they are giving to the patient, they need to make sure that it is very pure and safe for consumption. Because if the food is contaminated with anything, either physical contamination or biological contamination or anything, it might trigger another ailment outwardly within the patient.
“This might also prevent the patient from being healed on time. As a hospital caterer, they need to do food control in the sense that when they want to purchase their food, they purchase the best. And once they purchase it, they begin the preparation. They should not leave it where flies or anything can come inside so that it will not be contaminated.
“They need to understand that the patients that are there, the majority of what brought them to the hospital was as a result of the food that they eat. There is a need for the hospital caterers to understand how to cook some of these foods so as to retain all the nutrients that these patients need for them to recover very well.”
In light of current economic difficulties, where many farmers use fertilizers and chemicals for faster harvests, Ilori recommended that caterers prioritise organically grown produce.
She advised hospitals to embark on farming, adding that this would reduce reliance on contaminated and chemical-induced food products.
“As we know now, in our country things are very expensive. And apart from that one, those people that are into farming, majority of them want bubble harvest. Some of them, when they plant, will add fertilizer so that the thing can germinate very well. And within two, or three months they begin harvest. All these chemicals they are adding lead to prompt harvest and a bumper and it is not good for consumption.
“But when you plant your own, you will not add any fertilizer, you will not add any additives, you will allow it to grow naturally. By the time you cook it, all the nutrients will be there and you will not be eating diseases or chemicals indirectly. That is why I encourage hospitals to plant.
“And planting is very easy now. You don’t need to have a lot of land before you plant. You can plant inside the container, you can plant inside the sack and other places. There is nothing you cannot even plant inside the sac now and it will germinate, but it’s going to be at your own pace. You will monitor it. No pest infestation, no disease infestation, and everything will be okay and it will be safe and healthy for consumption.”
Mrs. Motunrayo Adewale-Shomope, Chairman of the training committee and Head of Catering Services at Ikorodu General Hospital, emphasized the crucial role of hospital caterers in serving fresh and nutritious food to patients.
She warned that consuming contaminated or spoiled food could severely impact patients’ health, especially those in recovery. Despite financial constraints, caterers should avoid using rotten ingredients and prioritize food safety and hygiene.
Adewale-Shomope advised caterers to engage with patients to understand their dietary needs and ensure meals meet specific medical requirements. The training program aimed to enhance food quality in hospitals by focusing on food safety and hygiene.
Tajudeen Gbadamosi, Head of the Catering Unit at the Health Service Commission, stressed the importance of prioritizing food safety and hygiene, inspecting ingredients carefully, and maintaining cleanliness throughout procurement, storage, and preparation.
He highlighted the state government’s efforts to ensure food safety among hospital caterers.
“To ensure patients in our hospitals eat healthy food, we start the monitoring from the point of purchases of our food items from various suitable areas, maybe in the minority, maybe anywhere. But wherever you are buying your foodstuff, it must be very hygienic.
“And from there, when taking food items to the hospitals, you have to take it via a clean vehicle. When it get to the hospitals, we ensure that they are kept at a good temperature in the freezer. So, all these are part of the hygiene.
“If you don’t keep your food in the refrigerators where they have to be saved, all your dry food in a very good place where they have to be stored, we can’t guarantee food hygiene. But with that, we ensure that in every step, you follow the laid down procedures in ensuring food safety.
“Even animals like cows, we ensure that we went through the abattoir, we know wherever we are purchasing it from. So, there are some areas where they don’t even quarantine the cows and they just kill them. We know where we get our beef, our proteins, and even the chicken, we know where we get them. We don’t get them anywhere. So from there, we ensure that hygiene is being protected.”
On personal hygiene, Gbadamosi added, “The personal hygiene is the first thing. Because good hospital caterers must not keep nails. You don’t wear big earrings and you must always put on a uniform.
“Proper uniform and personal cleanliness are crucial. Despite budget constraints, maintaining high standards of hygiene is essential for safe food service.”
Gbadamosi criticised the outdated perception that catering in hospitals is a low-skilled job, stating, “Hospital caterers are skilled professionals with specialized training in hospitality management and tourism.”
He pointed out that the training is an initiative by the state government to enhance healthcare quality in the state. Gbadamosi highlighted the vital role of hospital caterers in providing patients with essential nutrients for recovery.
He assured that the state government is dedicated to creating a safe and healthy environment for patients, and this training is a testament to that commitment.
He urged hospital caterers to take the training seriously and apply the acquired knowledge in their daily tasks.
The training program encompassed essential topics like food safety, personal hygiene, and menu planning, as well as safe food handling and storage techniques to prevent contamination.
