Health and Safety Policy Analysis: NHS Food Safety in Healthcare

This report evaluates a health and safety policy, specifically focusing on the National Health Service (NHS) and its food safety practices within the health and social care workplace. The report begins with an introduction highlighting the importance of health and safety in healthcare settings and then provides an overview of the NHS. Task 1 delves into an evaluation of the NHS's food safety policy, examining the Food Safety Act of 1990 and the organization's responsibilities. It discusses the strengths, such as promoting hygienic food preparation, and weaknesses, such as a lack of focus on quality control. The report also addresses limitations, such as policy changes that can confuse the staff, and potential issues arising from differing quality measurements across countries. The conclusion summarizes the NHS's commitment to patient care, emphasizing the importance of health and safety, and the report's focus on food safety policies. The report includes references to relevant academic journals and online resources.

Health & Safety in the Health & Social
Care Workplace

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK ..............................................................................................................................................1
Evaluation of one Health and safety policy used at work...........................................................1
CONCLUSION................................................................................................................................2
REFERENCES................................................................................................................................4

INTRODUCTION
In this present era, health and safety in an organization is main concern and it is an
internal part of any part of service. In health and social care service, safety and health is a main
problem. The main objective of any business firm, to earning profit and ensure about
sustainability (Akkerman, Farahani and Grunow, 2010). This report is based on NHS (National
Health Service) organization. Evaluation of specific health and safety of policies which used at
work will be discussed under this given report.
TASK
Evaluation of one Health and safety policy used at work
Testimony is a kind of evidence which is obtained from witness who gives solemn
declaration and statement of fact. Testimony can be in the form of written or can be oral. Under
this, there is a Food Safety Testimony use by National Health Service organization. It is a public
funded health care organization and in United Kingdom it has four branches. This organization is
more of the largest health care system in all over the world. NHS is funded from the general
taxation with less amount which is contributes through fees levied and National Insurance
payments. In context to foods safety, it is necessary that health care organizations should take
care about the food items and also make sure to serve fresh food to patients or other people
otherwise their health can badly impacted (Duncan, 2011). The main focus of National Health
Service organization to provide the proper treatment to patients and also give them fresh, healthy
and hygienic food items. In addition to this, firm should provide the specific importance to
catering in health care organizations because patents can have minimum resistance to an
infection from the contaminated food.
There is a specific act formulated by United Kingdom Parliament and that is Food Safety
Act, 1990. On the basis of this act, it is statutory obligation for treat the food intended for
consumption of human in a managed or controlled manner. Under this act, there are some
responsibilities of National Health Service (NHS) given below as above:
 To assure that firm can not consist anything in the food which can develop
negative affect on health of patients.
 To assure that food should be proper advertised, labelled and also presented.
 It is necessary that food should be of better quality, hygienic and liable to sale to
people or patients.
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The main aim of Food Safety, 1990 act is that food should meet with expectations of
customers in the form of substance, nature and also quality. Firm should enable Great Britain to
satisfy its part of responsibilities of United Kingdom in European Union. In addition to this, it is
a responsibility of organisation to assure about the foods quality so that health of patients can be
better and on organisation, its impact will be good in the mind of people (Ortega And et. al.,
2011). Hygiene and better food item is helpful in making health of patients better and effective.
There are some strengths, weaknesses, issues and limitation of Food Safety Policies given
below as above:
Strengths
 It is helpful in making the food fresh and hygienic.
 National Health Service organisation provides better quality of food for recover patients
from any disease and maintain their their proper health.
 National Health Service organisation applied all the basic principles at preparing as well
as handling food for other people.
Weaknesses
 The main weakness is that Health care organisation is not focus on checking quality of
food items.
 Firm does not follow the legislation regarding food in proper manner.
Limitations
 Sometimes, firm regularly make changes in its policies of food quality for maintaining
better quality of food items which are prepared through an organisation, so in addition to
this people get confused and do not more focus on business (Srey, Jahid and Ha, 2013).
Issues
 The quality measurement to each country is different from each other. Rapid changes in
the regulation related to food safety create problems for all the companies who are selling
some eatables in the market. They may follow present standards but after few years,
because of change in regulations, they may have to change their food standards improve
quality of their products so they can fulfil legal acquirements.
CONCLUSION
It has been concluded from above given report that NHS provides all the services to its
patients and treat them in a better manner. In this, there is more need of assuring fact through
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health and safety and regarding this firm fulfil all duties and responsibilities. Under this given
report studied about the food safety and also its strengths, weaknesses, limitations and issues.
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REFERENCES
Book & Journals
Akkerman, R., Farahani, P. and Grunow, M., 2010. Quality, safety and sustainability in food
distribution: a review of quantitative operations management approaches and
challenges. Or Spectrum. 32(4). pp.863-904.
Duncan, T.V., 2011. Applications of nanotechnology in food packaging and food safety: barrier
materials, antimicrobials and sensors. Journal of colloid and interface science. 363(1).
pp.1-24.
Ortega, D.L. And et. al., 2011. Modeling heterogeneity in consumer preferences for select food
safety attributes in China. Food Policy. 36(2). pp.318-324.
Srey, S., Jahid, I.K. and Ha, S.D., 2013. Biofilm formation in food industries: a food safety
concern. Food control. 31(2). pp.572-585.
Online
10 facts on food safety, 2018. [Online]. Available
through:<http://www.who.int/features/factfiles/food_safety/en/>.
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