The catering provision at Bon Secours Hospital in Dublin has been scrutinised by assessors from the nationally-recognised Continuous Advancement Programme (CAP) an independent body that helps healthcare organisations across Ireland and the UK to raise standards of housekeeping and catering.

During its unannounced visit to Bon Secours Hospital in Dublin in November, the CAP assessment team commended the good progression shown in the catering department’s menu content and in the food plate presentation of the patients’ meals. The high level of commitment from members of the catering team, encompassing ward staff, restaurant staff and kitchen staff, was also highlighted.

In his report, the CAP Chief Assessor, Ian Jackson, noted the very good feedback from patients that showed unequivocally that they were ‘extremely pleased’ with the quality and variety of the food itself, and with the level of service. Jackson reserved special praise for the “beautiful soup exhibiting excellent taste, texture and temperature.”

“Theresa and members of her team never cease in their continuous quest to develop the hospital’s catering service,” says Jackson. “From my discussions with the patients, the excellent effort that the team puts in is certainly appreciated.”

Mike Tonery, Hospital Manager, adds: “Our catering department continues to amaze me. The hard work and ability to deliver is truly impressive. They are always cheerful and retain a smile – they are such an essential part of the hospital’s service