Nutritional Standards in Health and Social Care launched

Updated Nutritional Standards have been developed, which are designed to make the food on offer for staff and visitors in hospital restaurants, cafés and vending machines healthier.

Settings such as restaurants, coffee shops and workplace canteens, including those in in the health service, can impact on the quality of the food we eat and how much we eat through the food choices they offer.

safefood, The Food Standards Agency (FSA) and Public Health Agency (PHA) have jointly produced Nutritional Standards in partnership with Health and Social Care colleagues, so that healthier food choices are in place for staff and visitors in health and social care settings, as well as private retail and vending machines.

The original standards first introduced in 2017 have been updated taking into account the latest evidence and guidance. This has led to, for example, increasing fruit and vegetables and wholegrains while decreasing the amount of saturated fat, salt and processed meats. In addition to specific guidance for each food group, these now also address the topics of vending and the food environment.

*The standards do not apply to patient food and beverage provision because there are already standards in place for food and beverages served to patients.

Pictured with The Health Minister, Robin Swann is: Aidan Dawson, Chief Executive of the Public Health Agency (PHA); Ray Dolan, Chief Executive Officer at safefood Dr Eddie Rooney, Chair of the safefood’s Advisory Board; Colm McKenna, Board Member of the Food Standards Agency (FSA) and Chair of the Northern Ireland Food Advisory Committee; and Andy Cole, Deputy Director for Northern Ireland at the Food Standards Agency (FSA).