Page 3064 - Week 14 - Tuesday, 5 December 1989
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two hospitals and include patient complexity, design and age of buildings, number of beds, and range of medical services.
Hospital Services
(Question No. 45)
Mr Humphries asked the Minister for Community Services and Health, upon notice, on 15 November 1989, in relation to the area of food services in Canberra hospitals:
(1) Are only 45 meals produced at Woden Valley and Royal Canberra Hospitals per staff member when commercial kitchens produce an average of 100 meals per staff member; if so, why.
(2) Could the use of private contractors, by the Minister's Department's estimate, save up to $2.5m per year.
(3) Would (a) using cook/chill methods of operation and (b) removing the need to have food preparation staff on duty at weekends, and on other penalty shifts, have the potential to save between $0.65m and $1.7m per year.
(4) Is the cost of (a) meals produced $9.43 and (b) meals sold to non-hospital staff, visitors, meals on wheels etc. between $1.50 and $5.
(5) Has the Minister acted on waste and inefficiency in food services; if not, why not.
Mr Berry: The answer to Mr Humphries' question is as follows:
(1) My Department recognises that there are differences. Food services practices across both hospitals are currently being reviewed. It should be noted, however, that a direct comparison with non-hospital services is not appropriate as the hospitals provide a variety of meals (including special diets) for a range of clients and to multiple sites (eg Jindalee Nursing Home).
(2) It is a commonly held view that private contractors could provide food services at a lower cost than the hospitals now provide. Various estimates yield different amounts to be saved. As part of the food services review identified by the Government in its Budgets all options will be canvassed, but this Government will ensure that any savings will be made without endangering quality or reliability of a service which is important to the patients in the hospitals.
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