Sodiq Ojuroungbe
Following the economic hardship in the country, stakeholders in the food sector have cautioned caterers operating in Lagos General Hospitals against using rotten ingredients especially tomatoes and pepper to prepare meals for patients.
The stakeholders warned that the use of spoilt ingredients could lead to food poisoning and other health complications.
They noted that by following proper food safety and hygiene practices, hospital caterers could help prevent foodborne illnesses and ensure that patients receive the nutritious meals they need to recuperate from sickness.
Speaking exclusively with PUNCH Healthwise at a training programme organised by the Association of Hospitals Caterers of Nigeria, Lagos State chapter for caterers from 27 general hospitals and maternal child centres across the state, the stakeholders noted that patients were already vulnerable and consuming rotten or contaminated food could worsen their situation.
The two-day training programme was part of the association’s efforts to improve the quality of healthcare delivery in the state, particularly in the area of food safety and hygiene.
A lecturer from the Department of Agricultural Extension and Rural Sociology, Faculty of Agricultural Management and Rural Development at the Olabisi Onabanjo University, Dr. Afolashade Ilori, highlighted the essential nature of food purity in hospitals.
She warned that contamination, whether physical or biological, could trigger additional health issues for patients.
Ilori, who was a guest lecturer at the training programme noted that contaminated food could not only worsen existing ailments but also delay recovery.
She pointed out the importance of rigorous food control practices, adding that hospital caterers need to purchase the best quality ingredients and ensure they are stored properly to prevent contamination.
The agriculturist stressed that food preparation should involve washing and cooking processes that retain essential nutrients, particularly in vegetables.
She added, “The food they are giving to the patient, they need to make sure that it is very pure and safe for consumption. Because if the food is contaminated with anything, either physical contamination or biological contamination or anything, it might trigger another ailment outwardly within the patient.
“This might also prevent the patient from being healed on time. As a hospital caterer, they need to do food control in the sense that when they want to purchase their food, they purchase the best. And once they purchase it, they begin the preparation. They should not leave it where flies or anything can come inside so that it will not be contaminated.
“They need to understand that the patients that are there, the majority of what brought them to the hospital was as a result of the food that they eat. There is a need for the hospital caterers to understand how to cook some of these foods so as to retain all the nutrients that these patients need for them to recover very well.”
In light of current economic difficulties, where many farmers use fertilizers and chemicals for faster harvests, Ilori recommended that caterers prioritise organically grown produce.
She advised hospitals to embark on farming, adding that this would reduce reliance on contaminated and chemical-induced food products.
“As we know now, in our country things are very expensive. And apart from that one, those people that are into farming, majority of them want bubble harvest. Some of them, when they plant, will add fertilizer so that the thing can germinate very well. And within two, or three months they begin harvest. All these chemicals they are adding lead to prompt harvest and a bumper and it is not good for consumption.
“But when you plant your own, you will not add any fertilizer, you will not add any additives, you will allow it to grow naturally. By the time you cook it, all the nutrients will be there and you will not be eating diseases or chemicals indirectly. That is why I encourage hospitals to plant.
“And planting is very easy now. You don’t need to have a lot of land before you plant. You can plant inside the container, you can plant inside the sack and other places. There is nothing you cannot even plant inside the sac now and it will germinate, but it’s going to be at your own pace. You will monitor it. No pest infestation, no disease infestation, and everything will be okay and it will be safe and healthy for consumption.”
On her part, the chairman of the training committee for the association and also the Head of the Department for Catering service at Ikorodu General Hospital, Mrs. Motunrayo Adewale-Shomope, said there is a need for hospital caterers to ensure that food served to patients is fresh and nutritious.
She stressed that the health of patients, particularly those in recovery, could be severely impacted if they consume contaminated or spoiled food.
She cautioned against using rotten pepper and tomatoes to cook despite the financial constraints many of them face in accessing funds.
She noted that hospital caterers must ensure that the food they prepare for patients is safe and healthy.
“Caterers should interact directly with patients to explain their meals and ensure they meet dietary requirements for their specific medical conditions,” she advised
Speaking on the essence of the programme, Adewale-Shomope said the training which focused on food safety and hygiene was a move to improve the quality of food served to patients in hospitals.
Also, the Head of the Catering Unit at the Health Service Commission, Tajudeen Gbadamosi, emphasised the need for hospital caterers to prioritise food safety and hygiene in their work.
He encouraged caterers to inspect ingredients carefully before using them and to discard any that were rotten or expired.
He highlighted the importance of maintaining hygiene from the procurement of ingredients to food storage and preparation.
When asked how the state government is ensuring food safety among hospital caterers, he added, “To ensure patients in our hospitals eat healthy food, we start the monitoring from the point of purchases of our food items from various suitable areas, maybe in the minority, maybe anywhere. But wherever you are buying your foodstuff, it must be very hygienic.
“And from there, when taking food items to the hospitals, you have to take it via a clean vehicle. When it get to the hospitals, we ensure that they are kept at a good temperature in the freezer. So, all these are part of the hygiene.
“If you don’t keep your food in the refrigerators where they have to be saved, all your dry food in a very good place where they have to be stored, we can’t guarantee food hygiene. But with that, we ensure that in every step, you follow the laid down procedures in ensuring food safety.
“Even animals like cows, we ensure that we went through the abattoir, we know wherever we are purchasing it from. So, there are some areas where they don’t even quarantine the cows and they just kill them. We know where we get our beef, our proteins, and even the chicken, we know where we get them. We don’t get them anywhere. So from there, we ensure that hygiene is being protected.”
On personal hygiene, Gbadamosi added, “The personal hygiene is the first thing. Because good hospital caterers must not keep nails. You don’t wear big earrings and you must always put on a uniform.
“Proper uniform and personal cleanliness are crucial. Despite budget constraints, maintaining high standards of hygiene is essential for safe food service.”
Gbadamosi criticised the outdated perception that catering in hospitals is a low-skilled job, stating, “Hospital caterers are skilled professionals with specialized training in hospitality management and tourism.”
He, however, noted that the training is part of the state government’s efforts to improve the quality of healthcare delivery in the state.
He emphasised that hospital caterers play a critical role in ensuring that patients receive the nutrients they need to recover from illnesses.
Gbadamosi added that the state government is committed to providing a safe and healthy environment for patients and that the training is part of this commitment.
He encouraged hospital caterers to take the training seriously and to apply the knowledge they gained in their daily work.
The training covered topics such as food safety, personal hygiene, and menu planning. Participants were also taught how to handle and store food safely, and how to prevent contamination.
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