Overview

This bill aims to improve the quality of hospital food in England by establishing national standards and ensuring compliance through regular inspections. It mandates the creation of expert standards and empowers the Care Quality Commission (CQC) to enforce them, potentially suspending hospital registrations for non-compliance.

Description

The bill requires the Secretary of State for Health to assemble a panel of experts to develop national food standards for English hospitals within one year. These standards must consider health, sustainability (including environmental impact, animal welfare, and fair trade), and patients' diverse nutritional needs. The CQC will be responsible for annual inspections to verify adherence to these standards. Non-compliance could lead to suspension of a hospital's registration.

Exemptions

The standards do not apply to food sold by commercial operators (e.g., M&S) or charities within hospitals, food sold at fundraising events, or food served at cultural celebrations. Additionally, medically prescribed diets may be exempt.

Enforcement

The Secretary of State will publish an annual report on the implementation and enforcement of the standards, including actions taken to address non-compliance. The Secretary of State can instruct the CQC to take action against non-compliant hospitals.

Government Spending

The bill does not specify the direct financial implications on government spending. Costs will likely include the establishment of the expert panel, CQC inspections, and potential enforcement actions. No specific figures are provided in the bill text.

Groups Affected

• Hospitals in England: Will be subject to new food standards and regular inspections. Non-compliance could lead to registration suspension.
• Patients: Should benefit from improved food quality and nutritional standards.
• Care Quality Commission (CQC): Will be responsible for inspecting hospital food and enforcing the standards.
• Secretary of State for Health: Responsible for establishing the expert panel, overseeing standard development, and publishing annual reports on compliance.
• Food Suppliers: May need to adapt to meet the new standards.
• Commercial food operators within hospitals: Are exempt from the standards.

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