New guide launched to help hospital caterers make sense of new CQUIN guidelines

New guide launched to help hospital caterers make sense of new CQUIN guidelines

Bidvest Foodservice has launched a brand new guide to help hospital caterers get to grips with the new CQUIN guidelines, which are due to come into effect on 31st March 2017.

Put together by the Technical and Customer Marketing teams at Bidvest Foodservice, industry professionals and specialists, the new guide has been designed to help caterers understand the issues affecting them, comply with the new standards, and put advice into action.

Relating specifically to CQUIN 1b; Healthy Food for NHS Staff, Patients and Visitors, the advice covers a host of areas from product auditing and tracking, through to point of sale promotion.

David King, Marketing Manager at Bidvest Foodservice says: “For hospitals, the new CQUIN guidance is vital to ensure best practice across the sector and to help caterers make healthy food a reality for patients, staff and visitors. However, putting the guidance into practice will have its own set of challenges.

“Combatting the popularity of the products that are often higher in salt, sugar and fat, whilst also maintaining their profit margins will be a key challenge. These products are generally the top sellers within a hospital’s retail offer, so changing this mind-set could take a great deal of time. For caterers, the focus should be on promoting healthy eating and bringing in innovative healthier products, to entice consumers to try something new.

“Tracking will be another challenge. The guidelines state that all products sold have to be tracked with nutritional contents detailed to enable auditing. At Bidvest Foodservice, we can support customers with tracking via a monthly report that details the sugar, salt and fat contents of each product we sell, along with the relevant traffic lighted colour.”

Customers can access the guide by contacting their Account Manager at Bidvest Foodservice.

How to put the CQUIN healthy food guidelines into practice in three simple steps: Advice from David King, Marketing Manager at Bidvest Foodservice

  1. Write it down: Start with an audit of what you are currently selling – identify the products that are higher in fat, salt and sugar. Our guide has a handy Department of Health (DOH) nutrition table to help you pick out the products in question.
  2. Get advice: Seek advice on alternatives for these products. Bidvest Foodservice can help outline all the information you need to track and document the products you purchase.

Speak up: Our guide has some handy tips to help you comply, from simple things like taking down POS material, to providing information in your dining area to help drive change. Our team of local sales representatives are well schooled on CQUIN and will be able to assist in compliance.

Date posted: 27/01/2017
Back to Top

Stay up to date...

Click subscribe to sign up to our newsletter.

Ready to shop?

Visit Bidfood Direct to place your order.