Reports
The Reports section is a secure online purchasing area for both members and non-members to browse for and purchase relevant documents and reports aimed at the care catering industry.
Benchmarking
The Benchmarking document for 2006 is now available to NACC members in the following formats:

  • Pdf download- simply print the file then complete the survey in writing and then fax back.
  • Word document download- download file for completion in Microsoft Word which can then be saved and emailed back.
The benchmarking can be accessed from the Members Only section of this site (Members can access this through the Library/Noticeboard link from the drop down Membership menu on the blue bar at the top of this page)

Not a member?

If you are not a member but would like access to the Benchmarking survey, why don’t you join us today? Either complete the online Membership Application Form (available from the drop down Membership menu on the blue bar at the top of this page), call 0870 748 0180 or email info@thenacc.co.uk
Quality Standard Indicators for Catering
These Quality Standards Indicators have been devised to assist you in operating a smooth community meals service, and provide you with solutions to common problems.

If you are seeking solutions that include producing a specification for prime cooked meals for home delivery; producing new kitchen operating procedures; devising criteria that can reasonably be applied to a catering contractor; guidance that you can apply in seeking ‘Best Value’; or some measures to enable you to benchmark against similar operations.

Then this document, which details a whole range of standards, will be of assistance.

This is another fine example of how membership of the NACC delivers the principal of sharing best practices amongst its vast membership. I hope you gain as much information from the ensuing pages, as the members who produced it did from sharing their experiences.

The Quality Standard Indicators are a set of two reports covering:

  • Prime Cooked Meals for Home Delivery
  • Regenerated frozen or Chilled Meals for Home Delivery.
The documents detail the quality standards which should be demanded from suppliers, catering contractors, kitchen managers, meals drivers etc. involved in the production and delivery of the meals.

Each document covers the main aspects of the selected operation: staff training, menus, supplies of foodstuffs, storage of foodstuffs, food preparation, cooking and packing of food, delay or service of food and financial control. The indicators provide a target to aim for and a minimal acceptable standard and a means of measurement.

Regenerated Frozen And Chilled Meals For Home Delivery - Full table of contents
Section One – Introduction
Section Two - Staff training
Section Three - Menus
Section Four - Supplies of Foodstuffs
Section Five - Storage of Foodstuffs
Section Six - Preparation, Cooking and Packing of Food
Section Seven - Delivery of Meals
Section Eight - Financial Control



Quality Standard Indicators Prime Cooked Meats - Full table of contents
Section One - Introduction
Section Two - Staff Training
Section Three - Menus
Section Four - Supplies of Foodstuffs
Section Five - Storage of Foodstuffs
Section Six - Food Preparation
Section Seven - Cooking and Packing
Section Eight - Meal Deliveries


Price:
Members
Hard copy: £35 each
CD ROM: £35 each plus £6.13 VAT
Electronic file download (.pdf): £35 each plus £6.13 VAT

Non Members
Hard copy: £40 each
CD ROM: £40 each plus £7.00 VAT
Electronic file download (.pdf): £40 each plus £7.00 VAT
The Catering Checklist
Many managers and inspectors find themselves in the unenviable position of being responsible for catering operations in one way or another, without having had any formal training in the catering industry. Among such will be:

  • Government Inspection and Registration Officers, such as CSCI.
  • Commission for Social Care Inspection.
  • Local Government Contract Compliance Officers.
  • Managers of Residential Homes for Children, the Elderly or for the Disable.
  • Head Teachers of Schools.
  • Senior Managers in Hospitals.
  • Site Managers in Factories.
  • Regimental Officers in the Armed Forces.
For many the catering operation will have a relatively low priority among a host of other responsibilities – yet there will always be underlying anxieties about hygiene food poisoning, deprivation of the elderly or inform, waste, fraud. And a desire to achieve the best possible standards.

The Catering Check List is intended to help such over-seers to enter the unit and the catering areas with confidence, to know what to look for, to know what is “good practice” and to know what to do about it if they are not satisfied.

Full table of contents
PART ONE - Introduction and Information
PART TWO - Before You Start Your Inspection
Section 1 -The Preliminaries
Section 2 - Menus
Section 3 - Supplies of Foodstuffs
Section 4 - Supplies - Non Food
Section 5 - Deliveries of Foodstuffs
Section 6 - Deliveries - Non Food
Section 7 - Storage General
Section 8 - The Dry Goods Store
Section 9 - The Meat / Fish Store
Section 10 - The Vegetable Stores
Section 11 - Cleaning Materials
Section 12 - Food Preparation Areas
Section 13 - The Kitchen
Section 14 - The Service Area
Section 15 - The Dining Room
Section 16 - The Wash-Up Area
Section 17 - The Rubbish Disposal Area
PART THREE - Inspecting Officer’s Notes

Price:
Members
Hard copy: £35 each
CD ROM: £35 plus £6.13 VAT
Electronic File Download (.pdf): £35 each plus £6.13 VAT

Non Members
Hard copy: £40 each
CD ROM: £40 plus £7.00 VAT
Electronic File Download (.pdf): £40 each plus £7.00 VAT
The National Minimum Standard for Care Catering (Care Homes for Older People)
The document provides homes managers with all of the Standards related to Catering within Care Homes, the evidence that is required to ensure the standards are met and columns for you to put your own information about your own policies. It was produced after consultation with Caterers, Homes Managers, Dieticians, Environmental Health Officers and CSCI inspectors. It has been piloted by Private, Voluntary and local Authority Care Homes. All the homes involved in the pilot said that it was an easy document to implement and use and that they would recommend it to all homes managers.

This document is now available to all members at £35 + P&P. If you are not a member then the fee is £75+P&P - the same as becoming a member…so why not join and see what other great benefits the NACC can offer you! Click here to join online


Price:
Members
Hard copy: £35 each
CD ROM: £35 each plus £7.00 VAT
Electronic file download (.pdf): £35 each plus £7.00 VAT

Non Members
Hard copy fee: £75 each
CD ROM: £75 each plus £13.13 VAT
Electronic file download (.pdf): £75 each plus £13.13 VAT
A Recommended Standard for Community Meals
The document was first published in 1992 and has subsequently been updated, and was revised this year. The document has been adopted by Local Authorities and leading manufacturers as the Industry Standard. The document includes informative advice about operating and specifying community meals service.

Sections covered include Nutrition, including the latest thinking on nutritional needs of the elderly and practical advice on achieving the requirements. Breakfast and tea specifications are also included. Training and Development incorporates guidance on Induction Development, Training for food Safety and implementing NVQ’s.

The transportation section includes the latest innovative refrigerated temperature controlled vehicles and mobile regeneration vehicles. Cultural diets are included, with reference to Greek, Mediterranean, Chinese and Polish diets amongst others. The latest Local Authority topics of Best Value and Environmental Policy are also included.

Full table of contents:
Foreword And Introduction
Section One - Best Value
Section Two - Production
Section Three - Nutrition
Section Four - Volunteers
Section Five - Transportation
Section Six - Customer Care And Quality Assurance
Section Seven - Environmental Policy
Section Eight - Training And Development
Section Nine - Temperature Controls
Section Ten - Cultural, Ethnic, Religious And Other Diets
Section Eleven - Community Meals Contract Technical Specification Checklist
Section Twelve - Working Party Members

Price:
Members
Hard copy: £60 each
CD ROM: £55 each plus £9.63 VAT
Electronic file download (.pdf): £60 each plus £6.13 VAT

Non Members
Hard copy: £150 each
CD ROM: £150 each plus £26.25 VAT
Electronic file download (.pdf): £150 each plus £26.25 VAT
The National Minimum Standard for Care Catering (Care Homes for Adults 18-65)
The National Minimum Standards for Care Catering (Supplementary Standards for Children aged 17 -18 in Care Homes) is intended to help the Registered Manager enter the unit’s announced and unannounced inspections with confidence. By knowing what the inspector is looking for, knowing what information and records are required, and understanding how they relate to the Care Standards will ensure your unit is fully compliant with the National Minimum Care Standards.

This document has been devised by a core group of catering managers, who have worked alongside their care home managers initially producing a working draft. This was piloted by various care organisations nationwide, and feedback was sought from them and their inspectors on their views on the document. The comments were then used in finalising this very useful piece of work, which will make your role in adhering to the Care Standards much easier.

If the catering operation in your unit has a relatively low priority among a host of your other responsibilities – yet you still have underlying anxieties about hygiene food poisoning, poor diets for developing teenagers, waste, fraud….. And a desire to achieve the best possible standards.


Price:
Members
Hard copy: £35 each
CD ROM: £35 each plus £7.00 VAT
Electronic file download (.pdf): £35 each plus £7.00 VAT

Non Members
Hard copy fee: £75 each
CD ROM: £75 each plus £13.13 VAT
Electronic file download (.pdf): £75 each plus £13.13 VAT
Healthcare Caterers International eLibrary
This reference library gives you the opportunity to view reference articles from around the world, and may help you find the solution you are looking for.

The library currently has four sections to make your search easier -

Nutrition and medical Nutrition Therapy

Food Safety & Sanitation...(Food Hygiene)

Foodservice / Catering Management

General Interest

link to eLibrary

Price:
Menu Planning & Special Diets In Care Homes
This manual has been produced to assist care home staff in meeting the nutritional needs of adults under their care. Its primary aim is to guide care homes into meeting or even exceeding the National Minimum Standards for Care Homes, as set by the Department of Health. It provides solutions to common menu planning problems, dietary issues and it’s easy to follow format enables you to serve a balanced diet. The manual will help you understand the myriad of special diets be they medical, cultural or religious whilst providing nutritional and wholesome meals to all your residents.

Full Table of Contents
Introduction
How to use this Manual
Components of Food and Healthy Eating
Nutrients at Risk of Deficiency
Nutritional Assessment
Special Diets
- i) Diabetic Diet and Healthy Eating
- ii) Diabetic Diet and Eating well with a Poor Appetite
- iii) Finger Foods
- iv) Swallowing Difficulties
v) Soft Diet
vi) Puree Diet
- vii) Loss of Appetite and Food Fortification
- viii) Weight Reducing Diet
- ix) Cholesterol Lowering Diet
Minority Groups and Religious Diets
- i) African-Caribbean
- ii) Chinese
- iii) South Asian
- iv) Religious Diets
Vegetarian and Vegan Diets
Guide to Menu Planning
Steps in Menu Planning
- i) Checking nutritional adequacy of daily menus
Evaluating the Menu Cycle
- i) Identifying potential problems in residential care that
might pose nutritional risk
Residents and Mealtimes
Sample menu cycles
- i) Diabetes and Healthy Eating
- ii) Soft Diet
- iii) Puree Diet


Price:
Members
Hard copy: £35 each
CD ROM: £35 each plus £6.13 VAT
Electronic file download (.pdf): £35 each plus £6.13 VAT

Non Members
Hard copy: £75 each
CD ROM: £75 each plus £13.13 VAT
Electronic file download (.pdf): £75 each plus £13.13 VAT