Moroccan Health Minister Demands Improved Hospital Food Quality and Safety

"These are shortcomings related to non-compliance with the signed and posted menu, non-compliance with distribution schedules, non-compliance with the gram weight, quantitative non-compliance with the daily order, positive bacteriological analysis, absence or insufficiency of kitchen equipment, not to mention shortcomings related to the hygiene of the premises and work tools, the attire of the contractor’s staff, and other significant and recurring shortcomings," details Médias24, citing the minister’s document.

According to Taleb, "food [...] has an impact on the overall image the patient has of their stay," meaning that the patient’s diet must be à la carte, i.e. in line with their health profile. Also, the circular recommends that hospitals: ensure compliance with the catering contract specifications by the service provider; continuously improve the nutritional quality of meals, in connection with the food safety of patients and on-duty staff; be vigilant about the health certificates required for the supply of sensitive foodstuffs such as meat, fish...; set up a control and supervision team for the service; involve the National Institute of Hygiene or the approved company for bacteriological checks on food...

As for the hospital management, it must surround itself with all the guarantees for compliance with the internal regulations of the hospital center and all other administrative measures emanating from the hospital authorities, by the staff employed by the holder of the contract; the latter is required to have his staff undergo a medical check-up, in accordance with the regulations in force; the staff must have a standard professional uniform, appropriate and in compliance with the conditions of hygiene, cleanliness and safety; maintain in an impeccably clean state and in normal working order, all the equipment made available to it and avoid making abusive use of it; attach importance to the authorization of the competent services of the Ministry of Agriculture for the import of frozen products and the certificate of conformity for consumption from the health authorities; only allow foods with a known and valid shelf life to be served.

The minister informs that for a quality service and at a lower cost, public-private partnership is authorized for the subcontracting of general and logistics services. "It is time to reaffirm that food is a major determinant of health and nutrition, and now seen as an integral part of care, and we must pay all the necessary attention to it," concluded Ait Taleb.