33rd Annual National Conference
Institute of Hospitality in HealthCare Ltd
People, Purpose & Passion: the pathway to success
Tuesday 14 October to Thursday 16 October 2014
Hilton Hotel on the Park, Melbourne
PROGRAM &
ABSTRACTS
REGISTER TO ATTEND AT WWW.IHHC.ORG.AU
Welcome
It is with great pleasure that I, on behalf of the National Board
of the Institute of Hospitality in HealthCare Ltd, present to you
the program for the 33rd Annual National Conference People,
Purpose & Passion: the pathway to success in Melbourne,
Victoria in 2014.
Over the three days we hope you will not only enjoy your stay
in Melbourne, but take away from the Conference new ideas,
improve your problem solving skills and develop strategies to
enhance your management style.
You will hear interesting and informative speakers present
on current issues covering an array of topics relevant to our
industry. The conference is also a great opportunity to network
with your peers, catch up with old friends and make new ones.
During the Conference you will have the opportunity to visit the
Trade show and speak with our supporters who will be only too
happy to chat to you about their products and services.
I look forward to meeting with you throughout the Conference
and if we can assist you please do not hesitate to contact any
member of the conference organising team.
John Boland
IHHC National President
SA/WA State Branch Chair
Meet the Adelaide Conference Team
John Boland
Conference Committee Chair
Kathy Manning
Conference Coordinator
IHHC Conference Aim
The Conference aims to provide a platform to showcase
innovation in hospitality and support services in HealthCare; to
share information about practical innovations in the areas
of non clinical operations with demonstrated outcomes, and to
provide a forum for networking with the Healthcare Industry.
IHHC Conference Audience
•
•
•
•
•
•
•
•
•
•
•
•
•
•
IHHC Members HCI Members
Directors of Hotel / Support Services
Dietitians
Retail Outlet Managers Ward Services Managers
Food Service Managers / Supervisors
Environmental Services Managers
Cleaning Managers / Supervisors Laundry Managers / Supervisors
Meals on Wheels Coordinators
Chefs / Cooks / Support Staff
Product and Service Providers to the Industry
Professionals from all sectors of the HealthCare Industry
Why attend?
Increase your professional knowledge: The Conference
program will allow you to learn from some of the best in the
industry. This years’ conference has an exceptional line up of
speakers across the entire three day program. Hear from a
range of presenters including industry experts, regulators and
influential business leaders.
Meet new suppliers: Meet with over 30 trade exhibitor’s faceto-face and take the opportunity to learn about new products,
services and innovations.
Stuart Merrylees
Supporter Delegate and Trade Exhibitor Coordinators
Meet new contacts: The National Conference is well
recognized for its excellent networking events, from the
Welcome Reception through to the Annual Dinner you will have
plenty of opportunities to make new connections that matter.
Adrian Kenny
Victoria State Branch Chair
Conference Trade and Exhibition Show
Brigid O Neill
Val McGhee
Registration Coordinators
The Trade Exhibition is an important feature of the Conference
and we welcome our healthcare industry supporters. The
support we receive from you is greatly appreciated.
Ray McGhee
Master of Ceremonies
We encourage all of you to meet and network with the
Conference Supporters and Trade Show Exhibitors during
breaks as well as at social events throughout the Conference.
CONTACT
IHHC Conference Secretariat
CLEMS, Suite 5, 250 Gore Street,
Fitzroy VIC 3065
Ph. 03 9416 3833 Fax. 03 9416 0636
Email. ihhc@clems.com.au Website. www.ihhc.org.au
www.ihhc.org.au
ProgramHighlights
DAY 1 - Tuesday 14 October 2014
IHHC Co-locates with the Ausclean Cleaning and Hygiene Expo
It is exciting to announce the IHHC and Ausclean will co-locate both our events this year in Melbourne. Ausclean will run their
Cleaning and Hygiene Expo at the Melbourne Cricket Ground (MCG) on day one of the IHHC Conference, Tuesday 14th October.
The IHHC Conference will get underway and commence at 12.30 on the same day. What this will mean is delegates at IHHC
Conference will be able to register and attend the cleaning expo in the morning if they choose to.
We see this partnership as a benefit to our members. If you are responsible for cleaning services within your healthcare facility you
will benefit from two events occurring at the same time in the same city within close proximity.
The IHHC National Conference 2014 and Ausclean 2014 complement each other in terms of delivering high quality cleaning and
educational opportunities to both organisations members. Further information on this expo is available at
http://www.auscleanexpo.com.au
Program
DAY 1 - Tuesday 14 October 2014
9.00 - 17.00
Ausclean Cleaning and Hygiene Expo
Melbourne Cricket Ground (MCG)
Free entry for IHHC delegates
12:00 - 17:30 Registration
12:45 - 13:00 Welcome to the 33rd Institute of Hospitality in HealthCare Annual National Conference
John Boland, Conference Committee Chair
Official Opening - Mr David Church, IHHC Life Member, Victoria State Branch
13:00 - 14:00 Don’t Give Me Eggs That Bounce
Peter Morgan Jones, Food Ambassador, Executive Chef, HammondCare
14:00 - 15:00 One Danger, Two Systems
Rohitha Fernando, Northern Health Authority, East Cluster of NW HSDA, British Columbia Canada
15:00-15:30
Supporter Delegates Networking Break
15:30-17:15
The Great Debate - What About Me and What I Want?
MC: Gary Kennedy, Director, Correct Food Systems
Panel: Marjory Harvey, Director, Australian Food Hygiene Services Pty Ltd, Barry Daniels, Hotel Services
Manager, Calvary Healthcare Bethlehem and Mary Anne Silvers, Senior Manager, Nutrition and Dietetics,
Monash Health, Peter Morgan Jones, Food Ambassador, Executive Chef, HammondCare, Mr. Edward James
McPhee (Ted) - Resident at Lutheran Homes Glynde
Panel and forum discussion including delegate participation
18:30-20:30
Supporter Delegates Welcome Party
A Taste of Victoria
3
www.ihhc.org.au
DAY 2 - Wednesday 15 October 2014
08:00-17:00
Registration Desk Open
8:45 - 9:45
Robot Courier Deliveries - An Innovative and Cost Efficient Solution in HealthCare
Simone Frerk, International Speaker, University of Pittsburgh Medical Centre
Room 1
9:45 - 10:30
Waste Not Want Not - Effective Cinical Waste
Management Saves the Healthcare Dollar and
Protects the Environment
Sue Atkins, Regional Infection Control Consultant,
CICP, Service & Workforce Development, Grampians
Region and Adrian Kenny, Hotel Services Manager,
St John of God Healthcare
10:30 - 11:00
Supporter Delegates Networking Break
Room 2
Amalgamation of Monash Health’s Switchboards- A
Case Study
Alfred Matthews,Group Manager Food Services and
Support Services Manager, Monash Medical Centre
Clayton and Moorabbin Hospital
Room 1
Room 2
11.00 - 11.40
Fructose and Fat - Fact or Fashion and their Health
Implications
Gary Fettke, Orthopaedic Surgeon M.B.,B.S.(University
NSW), F.R.A.C.S.(Orthopaedic Surgery), F.A.Orth.A.
Oops We May Have an Outbreak! Prepare, Protect,
Evaluate and Educate
Sue Atkins, Regional Infection Control Consultant,
CICP, Service & Workforce Development, Grampians
Region
11:40 - 12:20
The Child With A Food Allergy Challenges Our
Food Service System - How Monash Health
Overcame the Challenge by Producing Allergen
Free Meals
Imran Hanif, Support Services and CPK Manager,
Monash Health
Touch Point Cleaning
Bill Bassett, Managing Director, Interclean Australasia
Pty Ltd
12.20 - 13.30
Supporter Delegates Networking Break and Lunch
13:30 - 14:10
Challenges (and Successes) in Implementing Sustainability in Institutional Foodservices and
Foodservice Education
Susan Stockwell, Food Service Manager, Carrington College Dunedin, Nichola Agnew, Foodservices Manager
Studholme College, Carla Thomson, Teaching Fellow and Course Coordinator Foodservice Management,
Department of Human Nutrition. University of Otago
14:10 - 14:50
Design Considerations: Crucial in Creating a Home
Dining Room in Aged Care Both Now and in the
Future
Karen Abbey, Aged Care Foodservice Specialist
Dietitian, Nutrition and Catering Consultancy
Bed Bugs in Aged Care
Stephen L. Doggett, Senior Hospital Scientist and
Director of the Department of Medical Entomology,
Westmead Hospital
14:50 - 15:30
Contestability Process for Foodservices in
Queensland Health Facilities
Robyn Littlewood, Director of Dietitics and Food
Services, Royal Children’s Hospital
Recent Advances in Environmental Cleaning
Verification - Using ATP as an Imperative Tool to
Infection Prevention
Joe Cardamone, Manager, Cell Biosciences Pty Ltd
15:30-16:00
Supporter Delegates Networking Break
16:00-17:00
Evidence Based Cleaning and Cleaning Validation Using FM and ATP Systems
Greg Whiteley, Director, Whiteley Corporation
Room 1
Room 2
17:00 – 17:45 IHHC Annual General Meeting (AGM) members only
17:30 - 19:00
Drinks and Refreshment throughout the Trade Exhibition
4
www.ihhc.org.au
DAY 3 - Thursday 16 October 2014
8:00 - 12:00
Registration Desk Open
8:45 - 9:45
Rosemary Anne Pirie Award Recipients and Winner 2013
Introduction of New Cleaning Methods and Credentialing Processes for Environmental Services and
Patient Services Assistants by Establishing New Quality Assurance Parameters and Staff Training
Sharon McNulty, Director Support Services, Monash Health
09:45-10:45
Patient Journeys and Connection to Place and Food! How Food can Alleviate Stress, Build Comfort and
Security and Overcome Language Barriers to Build a more Accurate Diagnosis
Jacene Wiseman, Organisational and Business Consultant
10:45 - 11:15
Supporter Delegates Networking Break
11:15 - 12:15
Nailing the Nitty Gritty of Performance Improvement
Heather Spence, Managing Director, Food Management NZ Ltd
12:15 - 13:15
Hand Hygiene v Environmental Cleaning
Mary-Louise Mclaws, Clinical Professor, University of NSW and Iain Gosbell, Clinical Microbiologist at University
of Western Sydney
13:15 - 14:30
Supporter Delegates Networking Break and Lunch
14:30 - 15:30
Role of Hazard Analysis Critical Control Points (HACCP) in Traditional Food Systems for Northern, Rural
and Aboriginal Populations
Rohitha Fernando, Northern Health Authority, East Cluster of NW HSDA, British Columbia Canada
15:30-16:00
Supporter Delegates Networking Break
16:00-16:45
High-Performance You
Craig Harper, Exercise Scientist, Motivational Speaker, Author, TV Host, Educator and Radio Presenter
16:45-17:00
2015 Annual National Conference to be held in Brisbane, Queensland
19:00-19:30
Pre-dinner Drinks
19:30-23:59
Conference Dinner
Enjoy an entertaining evening with good food and wine and dance the night away
Note: Program is subject to change, correct at the time of printing
5
www.ihhc.org.au
Abstracts
DAY 1 - Tuesday 14 October 2014
Don’t Give Me Eggs That Bounce
Peter Morgan Jones, Food Ambassador, Executive Chef,
HammondCare
Too often eggs have come to symbolise what is wrong
with food served to older people. Eggs as hard as ping
pong balls or kiln fired pottery… But just because you are
older or live with dementia doesn’t mean you should miss
out on great food. Leading aged care chef Peter MorganJones leads a discussion on enhancing dining experiences
for older people and people with dementia, and provides
insights into the latest innovations in the presentation of
texture-modified meals.
One Danger, Two Systems
Rohitha Fernando, Northern Health Authority, East Cluster
of NW HSDA, British Columbia Canada.
Rohitha’s presentation will identify food safety as one
concept that is applicable to the entire food chain, farm to
fork, for total quality management
There are no regional boundaries for food safety. It is
a concept that applies to the entire food chain, farm to
fork. People and systems live and work in both industrial
and domestic settings. For the total quality management,
industrial and domestic food safety should be considered as
two components in one system.
Natural scientists are involved in food microbiology and
related disciplines for the identification of health hazards
and the detection of pathogenic microorganisms while social
scientists conduct research into how consumers perceive
food risks, and how best to develop effective public health
risk communication for improved food handling practices.
Both natural and social sciences may benefit from input and
expertise from the perspective of the alternative discipline,
although, to date, the integration of social and natural
sciences has been somewhat limited particularly in food
safety at home.
Responsibilities of local public health systems entails from
monitoring, diagnosing, investigating, informing, educating,
mobilizing, developing, making policies and plans, enforcing,
linking, assuring, evaluating and to researching from farm to
fork. Scholars believe that NASA-developed and industriallyused, Hazard Analysis Critical Control Points (HACCP) can
be used to obtain information on domestic hazards and risks
and this can be used to formulate realistic control measures.
To ensure food safety, all links in the food chain except the
home, have been urged to adopt the HACCP approach.
There are potential benefits in applying the HACCP
approach to domestic food preparation but little has been
published. The data produced can be used for health
education campaigns as well as an auditing technique.
Surveys have shown that domestic knowledge and practices
relating to the prevention of foodborne disease may be
inadequate.
Family outbreaks of food poisoning are numerically very
important .Epidemiological data from Europe, North
America, Australia, and New Zealand indicate that a
substantial proportion of foodborne disease is attributable to
improper food preparation practices in consumers’ homes.
Same people work in farms, processing, distribution,
manufacturing, retail and in industrial cooking and serving.
For total quality management HACCP should be universally
applicable without visible differentiation in industrial and
domestic settings, in both theory and application.
The Great Debate - What about me and what I want?
MC: Gary Kennedy, Director, Correct Food Systems
Panel: Marjory Harvey, Director, Australian Food Hygiene
Services Pty Ltd, Barry Daniels, Hotel Services Manager,
Calvary Healthcare Bethlehem and Mary Anne Silvers,
Senior Manager, Nutrition and Dietetics, Monash Health,
Peter Morgan Jones, Food Ambassador, Executive Chef,
HammondCare and Mr. Edward James McPhee (Ted),
Resident at Lutheran Homes Glynde.
Panel and forum discussion including delegate participation.
What about what I would like, not what I’m told to have? Many
of us have daily conversations in regards to the food we
serve to our residents and patients and quite often the food
served is not actually what the resident or patient wants. This
debate will provide a forum for a group of multidisciplinary
professionals to put their point of view forward in regards
to their area of expertise and involving you, our delegates,
should lead to a lively debate on a very passionate topic.
DAY 2 - Wednesday 15 October 2014
Robot Courier Deliveries - An Innovative and Cost
Efficient Solution in HealthCare
Simone Frerk, International Speaker, University of Pittsburgh
Medical Centre
A case study was performed that looked at the implementation
into food service, linen, waste and supply of 21 robots over
5 facilities in the United States. Learn how this innovative
solution improved staff safety and significantly increased
patient satisfaction scores. Simone will address through her
personal investigation and experience how robotic couriers
created cost savings and efficiencies and redefined traditional
logistics within UPMC. This presentation will give delegates
the necessary tools of what is required to deploy Autonomous
Mobile Robots (AMR’s) successfully in any sized facility.
Waste Not Want Not - Effective Clinical Waste
Management Saves the Healthcare Dollar and Protects
the Environment
Sue Atkins, Regional Infection Control Consultant, CICP,
Service & Workforce Development, Grampians Region and
Adrian Kenny, Hotel Services Manager, St John of God
Healthcare
No matter where healthcare is provided there is potential
for the generation of clinical waste. To effectively manage
this waste stream, consideration needs to be given to the
application of waste minimisation principles and efficient
process and practice. Understanding how clinical waste is
generated, and reviewing current waste disposal practices,
will allow an organisation to work systematically to reduce this
waste stream. This will assist healthcare providers to maintain
a cost effective and sustainable clinical waste management
program.
In a large private not-for-profit hospital in regional Victoria
a quality improvement initiative was commenced in 2011
to review current clinical waste segregation practices and
resources, identify how to minimise volume, and recognise
areas for improvement in clinical waste management overall.
An audit was conducted by an external auditor and in 2012 a
working party was established to address the issues identified,
drive change and ensure targets were met. Further audits in
2012 and 2013 were conducted for ongoing monitoring.
6
www.ihhc.org.au
An action plan was developed, and a multimodal approach
was selected for implementation. This consisted of champions
to reinforce correct practices in real time, online and face
to face education, signage updates, product evaluation and
replacement as required, and improvement to workspace
and storage areas. Auditing identified insufficiencies in the
management of clinical waste for specific clinical areas
and assisted to streamline initiatives for improvement. The
introduction of hospital champions and the delivery of targeted
education along with signage improvements have contributed
to a reduction in volume.
The selection and implementation of a new clinical waste
containment system, with enhanced engineered safety
features, has decreased the occupational health and safety
risk from blood or body fluid exposure and handling injuries.
There has also been improvement to the workflow for
generators of clinical waste at point of generation, and
a decrease in space requirement for storage. These
initiatives have resulted in a 31% improvement in the correct
segregation of clinical waste across the hospital. Analysis of
potential cost savings related to volume reductions versus
initiative implementation costs is currently in progress, and
outcomes will be discussed during this presentation.
Amalgamation of Monash Health’s Switchboards - A Case
Study
Alfred Matthews, Group Manager Food Services and Support
Services Manager, Monash Medical Centre Clayton and
Moorabbin Hospital
Monash Health is the largest public health service in Victoria,
servicing the needs of the south east metropolitan suburbs
of Melbourne. Monash Health includes six public hospitals,
one private hospital, eight community health service centres,
five aged residential care facilities, community rehabilitation
centres and mental health facilities.
Monash Health operated three switchboards across the three
public hospitals and following a review by Ernest & Young, a
decision was made to merge the Casey Hospital and Monash
Medical Centre Switchboards, which was implemented in
December 2012. In July 2013, following the success of
the initial merger, approval was sought and granted for the
Dandenong Hospital Switchboard to be merged with the
Monash Medical Centre Switchboard, making it the central
switchboard operation for all Monash Health sites. This case
study discusses the learning’s from this change process, from
change management for the workforce to the implications of
impacting on the clinical operations of the hospitals.
In theory, the idea of introducing technology to improve
efficiencies in the Switchboard, financial and qualitative, made
sense. Q-Master software was introduced to divert 35% of
incoming calls directly to the most requested departments,
which worked really well. However, it was not technology that
complicated this change; it was the size of Monash Health.
What was unknown at the time of making these changes was
that each facility had different processes to call emergency
codes, different fire response procedures, and high
dependence on the local Switchboard for getting departmental
numbers etc. which made the transition difficult for the
Switchboard operators and managers involved. Support
Services Management worked with external stakeholders,
including the union, Work Safe and ergonomic and customer
service consultants during this change process to address
concerns of the staff and organisation. Hence, training,
change management and process improvement were the key
priorities during this change.
Eventually, we aim to roll out supporting systems (enhanced
internal directory) to reduce call traffic to the switchboard and
to embark on cultural change within the organisation, where
the Switchboard Operators are not inundated with internal
calls, but are focusing on patient and visitor calls.
• Financial savings – EFT reduced with centralization of
services.
• Improved customer satisfaction – direct connection with
“most frequently called numbers” and calls not ringing out.
• Safer work environment for staff – two operators working
together overnight, instead of alone
• Safer work environment for staff – ergonomic assessment
completed of work environment.
• Review and improvement of calling and management of
emergency codes across Monash Health.
• Understanding of call volumes and peak times – staff levels
modelled to match peak demands.
• Our ultimate aim is for improved patient care and a highly
motivated and professional team in our central switchboard.
Fructose and Fat - Fact or Fashion and their Health
Implications
Gary Fettke, Orthopaedic Surgeon M.B.,B.S.(University
NSW), F.R.A.C.S.(Orthopaedic Surgery), F.A.Orth.A.
Gary sets out on an awareness project to highlight issues
around the health implications of Fructose, Fat and Refined
Carbohydrates and their role in health and obesity. “I truly
believe that we need to make some significant changes in our
lifestyle to address the increasing health burden. This is my
effort. Come along or encourage others to learn more about
it”.
The whole topic of nutrition is certainly being raised at this
time locally, nationally and even the WHO wading in recent
times. A presentation around the ‘history of our food and the
health implications’. Gary will provide his interpretation of the
issues of sugar, refined carbohydrates and polyunsaturated
oils.
Oops We May Have an Outbreak! Prepare, Protect,
Evaluate and Educate
Sue Atkins, Regional Infection Control Consultant, CICP,
Service & Workforce Development, Grampians Region
Multi-resistant organisms, gastro, flu, to name few, if we
lose control can dig deep into the healthcare budget, and
can have severe consequences for our consumers and
healthcare workers. While standard precautions are practices
performed routinely, implementation of precautions in addition
to standard precautions during an outbreak is based on the
mode of transmission of the suspected or confirmed organism.
Do you have an outbreak? It starts with one person. One
person plus one, with the same signs and symptoms of
infection, can be the signal. Timely implementation of the
correct precautions can stop this potential outbreak in its
track. Along with exemplary hand hygiene and enhanced
environmental controls, the appropriate selection and use of
personal protective equipment (PPE) is essential by all types
of healthcare worker coming into contact with the infected
persons or their immediate environment.
Education is often lacking, or developed for clinicians using
technical language that is not conducive to learning for all staff
types. This can lead to confusion on what PPE to wear and
when, including how to put it on and remove it correctly, and
contribute to further infection transmission and a prolonged
outbreak.
7
www.ihhc.org.au
The Child With A Food Allergy Challenges Our Food
Service System - How Monash Health Overcame the
Challenge by Producing Allergen Free Meals
Imran Hanif, Support Services and CPK Manager, Monash
Health
In recent years, Monash Health Children’s wards have been
challenged by an increasing need to ensure that paediatric
patients with food allergies are not put at risk. There has
also been a growing incidence of parents of children with
food allergies raising concerns about the potential risks and
availability of an appropriate diet.
In 2011, 20 incidents relating to patients with a known food
allergy were reported across Monash Health. The majority of
these incidents occurred in the paediatric wards. Therefore, in
early 2012, Monash Health responded to this need for personcentered care by establishing a multidisciplinary working party,
which included a parent of a child with anaphylaxis and an
Anaphylaxis Australia representative, was established. The
aim of the Food Allergy Working group was to review current
processes for the identification and non-clinical management
of paediatric patients at risk of anaphylaxis due to food
allergies and to develop strategies to reduce risk. One of the
strategies to reduce risk was to develop a food allergy menu.
The food allergy menu was developed by Dietetics at Monash
Medical Centre Clayton and the Monash Health Central
Production Kitchen. The first step in this process was to
develop a number of individually packed complete meals,
which would form the basis of the patient menu. A complete
meal is one which contains both protein i.e. meat, chicken
and carbohydrate components e.g. rice, pasta, vegetables. A
number of dishes were chosen from the existing menu and
were modified to remove not only the major allergens as listed
above but also traces of these allergens. Suitable ingredients/
foods for each of the dishes and menu were sourced.
Throughout the development of the dishes, menu and food
labels advice was sought from the Food Allergy Working
Group. They were also the food tasters.
The development of the allergen free menu has led to:
• The development of the first allergen free menu by a public
hospital in Victoria
• A heightened awareness and understanding of the
incidence of food allergies in the paediatric population, the
non-clinical management of paediatric patients with a food
allergy and providing ‘safe’ food
• Development of seven menu items which do not contain
the major allergens
• Introduction of suitable snacks for our paediatric patients
• Zero food allergy related incidents since the introduction of
the allergy free menu.
• Increased confidence amongst parents that Monash Health
can provide an appropriate meal for their child
• Implementation of an allergen free menu for Monash Health
adult patients
• Interest via Anaphylaxis Australia from school camps
wanting to purchase the meals
• Implementation of the allergen free menu at other
Metropolitan Health Services (Eastern and Peninsula
Health)
Touch Point Cleaning
Bill Bassett, Managing Director, Interclean Australasia Pty Ltd
The most important surfaces to clean in a Healthcare
environment are the ones that people touch. This session will
give you the tools to:
• Identify Touch Points
• Mark them with a Touch Point Marker
• Shine a UV touch on the surfaces highlighting what surfaces
have been missed
Challenges (and Successes) in Implementing
Sustainability in Institutional Foodservices and
Foodservice Education
Susan Stockwell, Food Services Manager, University of
Otago, Nichola Agnew , Foodservices Manager Studholme
College, Carla Thomson, Teaching Fellow and Course
Coordinator Foodservice Management, Department of Human
Nutrition. University of Otago
In this rapidly changing world, foodservice professionals
and educators are being asked to respond to a number of
emerging trends. One of these trends is the increasing focus
on sustainability. Sustainability, always an underpinning of
foodservice systems, is currently a hot topic. Implementing
sustainable foodservice practices is becoming progressively
complex and challenging, especially given foodservices’
obligation to account for the key imperatives of health,
community, the environment, business and economics.
Managing the challenges, and ensuring sustainable initiatives
succeed depends, in part, on education. Success also relies
on partnerships between current foodservice managers and
those who educate the foodservice managers of the future.
This presentation will report on one such partnership.
We are foodservice managers and educators in two
conventional foodservices, which are also used as
foodservice management teaching facilities and research
sites for post-graduate work. Our presentation will discuss
and describe the ways that our partnership integrates
sustainable practices (particularly those related to waste
reduction) into our institutional foodservices’ daily operations
and tertiary level foodservice management education. We
will focus on the challenges we encounter in implementing
sustainable practices; the solutions we trial (including how
these are informed by an ongoing programme of research and
investigation); and the successes that we enjoy.
Sustainability, like any buzzword, means different things
to different people. This presentation will be underpinned
by our organisation’s (The University of Otago’s) view of
sustainability, as being defined by a broad set of ideas, such
as minimising the production of waste, using renewable
energy, maximising opportunities to recycle, reducing our
impacts on ecological systems and contributing to the
wellbeing of people and communities at a local, national and
international level.
Design Considerations are Crucial in Creating a Home
Dining Room in Aged Care Both Now and in the Future
Karen Abbey, Aged Care Foodservice Specialist Dietitian,
Nutrition and Catering Consultancy
The dining room is a very important social space in any age
care home; meals are an important part of a resident’s day.
Little is known about dining rooms in aged care. PhD research
was undertaken to ascertain how the dining room design
provides a safe, comfortable and home environment. Thirty
six dining rooms for breakfast, lunch and evening meals were
observed across all levels of care.
8
www.ihhc.org.au
Data collected suggested that the dining room design had a
reduced home feel, that staff interactions play a crucial role in
ensuring the space for residents was inviting and not reduced
to a task for staff and how food comes to a dining room is
central to creating what we all expect in our homes the smell
of the meal and a sense of meal anticipation.
Bed Bugs in Aged Care
Stephen L. Doggett, Senior Hospital Scientist and Director of
the Department of Medical Entomology, Westmead Hospital
Currently the world is in the grip of a global bed bug
resurgence. Bed bugs are insects that bite and affect people’s
health in numerous ways. Control is difficult and expensive,
and many victims, particularly the aged, do not have the fiscal
resources to pay for eradication.
People are then forced to resort to hazardous methods of
control that put themselves and others at harm, or else live
with chronic infestations. Stephen is the principal author of ‘A
Code of Practice for the Control of Bed Bugs in Australia’, the
industry standard for the control of bed bugs.
Contestability Process for Foodservices in Queensland
Health Facilities
Robyn Littlewood, Director of Dietitics and Food Services,
Royal Children’s Hospital
Contestability is a new terminology coined by the Government
of Queensland for public sector organisations including
Health/Hospitals to ensure that the services provided are
more cost effective and the organisation looks at innovative
modals of delivering services especially in new hospitals.
In short it draws comparison to industry and introduces
competition to services not previously subject to this. This
has been identified in the blueprint for better health care for
Queensland.
Recent Advances in Environmental Cleaning Verification Using ATP as an Imperative Tool to Infection Prevention
Joe Cardamone, Manager, Cell Biosciences Pty Ltd
By adapting a technology that is used extensively in the
food services industry, healthcare providers can now use
adenosine triphosphate (ATP) sanitation monitoring systems
to detect and measure ATP on surfaces as a quantitative
method of ensuring the effectiveness of their facilities’
sanitation efforts.
ATP Sanitation monitoring systems can be utilised with the
accompanying data processing software to track and analyse
the cleaning effectiveness in real time. Results are available
in 20 seconds and corrective actions can be implemented
immediately. The methodology will be presented, and data of
cleaning effectiveness improvement over time as measured
by ATP will be presented. Data will be presented where
cleaning improvements can be shown once an ATP monitoring
program has been introduced in a food manufacturing or
healthcare facility.
The facility can benefit from an ATP testing system in two
stages. First, they’ll have a standard by which they can
measure their cleaning effectiveness as it exists with the
people, processes, chemicals and equipment they have. Any
cleaning that is done can be measured against the standard to
see if and when the process has failed. After these standards
have been established, they can then set improvement
objectives and develop and share best practices to achieve
these objectives.
The system gives them an intelligent method by which to
evaluate the effect of changes made towards reaching those
objectives. They can find out very quickly whether changing a
chemical, cloth or process results in an improvement in their
cleaning effectiveness. Cabrini Hospital has recently adopted
the technology in their Domestic Services Department and
are currently implementing the technology as a cleaning
verification tool.
Evidence Based Cleaning and Cleaning Validation Using
FM and ATP Systems
Greg Whiteley, Director, Whiteley Corporation
Cleaning validation is critical for everyone involved in
hospital hygiene. The current cleaning monitoring methods
of visual inspection and microbial recovery are inadequate.
There is widespread consideration of alternative methods of
cleaning monitoring including use of ATP systems (ATP) and
Fluorescent Markers (FM). This paper will outline the revision
of the importance of cleaning and housekeeping staff as
primary defenders in the fight against Healthcare Acquired
Infections.
DAY 3 - Thursday 16 October 2014
Rosemary Pirie Award Recipients and Winner 2013
Introduction of New Cleaning Methods and Credentialing
Processes for Environmental Services and Patient
Services Assistants by Establishing New Quality
Assurance Parameters and Staff Training
Sharon McNulty, Director Support Services, Monash Health
Cleaning plays a critical role in the prevention of spreading
disease and providing quality care in all healthcare facilities. It
is estimated that 20 – 40% of all hospital acquired infections
are attributed to cross contamination via environmental
surfaces. An improved environmental cleaning practice has
been proven to reduce hospital acquired infections.
In 2010 Monash Health’s Infection Control department
conducted extensive research and education programs
to determine if using microfiber cloths without chemicals
and steam technology could improve the cleaning of
environmental surfaces. Laboratory testing was used to
validate the effectiveness of the new cleaning methodology.
Common bacteria and viruses were removed within the test
environment by using a combination of microfiber and steam
technology.
In 2011 Support Services in consultation with Infection
Control commenced an innovative cleaning trial to validate
the effectiveness of a combined microfiber and steam
cleaning process to improve the cleanliness of the hospital
environment. Fluorescent markers were used to validate the
effectiveness of the new cleaning process during the trial
period.
9
www.ihhc.org.au
Patient Journeys and Connection to Place and Food! How
Food can Alleviate Stress, Build Comfort and Security
and Overcome Language Barriers to Build a more
Accurate Diagnosis
Jacene Wiseman, Organisational and Business Consultant
Role of Hazard Analysis Critical Control Points (HACCP)
in Traditional Food Systems for Northern, Rural and
Aboriginal Populations
Rohitha Fernando, Northern Health Authority, East Cluster of
NW HSDA
How food can alleviate stress, build comfort and security
and overcome language barriers to build a more accurate
diagnosis. This session identifies the role that food and culture
plays when patients travel from the Aboriginal specific aged
care setting of Umoona Aged Care Aboriginal Corporation
in remote Coober Pedy, South Australia to a regional or city
hospital and explores the reasons and assumptions that may
impact on their individual experiences and well being.
Food insecurity is an exigent public health issue for Northern,
Rural and Aboriginal populations. High rates of poverty; the
effects of global climate change and environmental pollution
on traditional food systems; and high rates of diet-related
diseases are the multi factorial causes cited in the literature
base as barriers to food security in addition to dwindling
knowledge about the local food systems as a result of
disruptions to intergenerational transfer, past policies and
practices of forced assimilation.
Jacene will also share the business challenges faced and
conflicts that arise when working within facility limitations
to introduce catering systems that compete with the focus
and retention of a person centred, culturally respectful, elder
driven and highly responsive service delivery model in a
remote location. You name it - if you want challenges on an
Aboriginal remote facility I’m definitely yours! Three years on
and it’s all there just waiting for us to grow from baby steps
into running...
Nailing the Nitty Gritty of Performance Improvement
Heather Spence, Managing Director, Food Management NZ
Ltd
Heather’s paper describes the development of this innovative
methodology and its relevance to services with a compliance
requirement. Principles and methodology apply equally to
in-house service level agreements, though my focus is on
performance auditing of external providers.
Performance audit is a systems-based management tool
that demands accountability, transparency and continuous
improvement from service providers. The performance
audit concept is usually applied at governmental level, with
objectives of assessing how effectively and efficiently a public
entity is working, ensuring audit decisions are evidencebased, reporting good performance and bad. Benefits
are independent assurance of the entity’s operations and
guidance to improve efficiency and effectiveness.
According to those objectives it’s clear that performance
audits are applicable in any service or business with a
compliance requirement – and that surely includes all services
represented within the IHHC.
Hand Hygiene v Environmental Cleaning
Mary-Louise Mclaws, Professor, University of NSW and
Iain Gosbell, Clinical Microbiologist at University of Western
Sydney
Professor Mary-Louise McLaws started working in healthcare
associated infection patient safety when she performed the
seminal national prevalence survey in 1985 and developed
the first surveillance system for HAIs for the NSW Ministry of
Health in 1998. She is currently a World Health Organisation
(WHO) epidemiology advisor to the WHO Clean is Safer Care
hand hygiene campaign. Mary-Louise will be arguing the
affirmative for hand hygiene.
Iain Gosbell, Professor of Microbiology and Infectious
Diseases, School of Medicine, UWS, is interested in MRSA
and VRE, and researches the contribution of environmental
biofilms to nosocomial infections. Iain will be arguing the
affirmative for environmental cleaning.
There are unique food security considerations for Aboriginal
people related to the harvesting, sharing and consumption
of country or traditional foods, which impact the four pillars
of food security: access, availability, supply and utilization.
Wide varieties of non-wood forest products (berries, wild
mushrooms, medicinal plant, craft species) in addition to game
and fish can easily extracted from neighbourhood forests
which could significantly contribute to health, food safety and
economic development.
While ensuring food safety from farm to fork, HACCP
and public health, hand in hand, have operated with
conceptualizations of food security that were developed
in non-Aboriginal contexts. They do not take full account
of the traditional food practices of Aboriginal people or
Aboriginal conceptualizations of food security, hence food
safety. Application of HACCP for traditional food systems
cannot be completely utilized under currently prevailing food
safety legislation, industry practices and safety perceptions
among all stakeholders, quantitatively and qualitatively, if
consumption of country and traditional food is promoted
among Northern, Rural and Aboriginal populations as a
solution to food insecurity.
High-Performance You
Craig Harper, Exercise Scientist, Motivational Speaker, Author,
TV Host, Educator and Radio Presenter
While many employees are relatively efficient and effective
when it comes to managing their projects, tasks and various
professional responsibilities, it’s often a vastly different
story when it comes to managing their “non-work selves”.
Specifically, their fitness, physical health, emotional health,
diet, lifestyle and stress levels. In other words; all the personal
stuff. Apart from greater contentment, happiness, balance
and perspective, personal development and self-improvement
invariably lead to greater productivity, increased job
satisfaction and improved overall professional performance.
High-performance people tend to become high-performance
employees. In this funny, motivating and, at times, confronting
presentation, Craig will coach his audience to, not only
survive, but thrive in both their personal and professional lives.
10
www.ihhc.org.au 11
Speaker Biographies
Master of Ceremonies (MC)
Ray McGhee, Journalist, Mortgage Broker,
MC, Quiz Night Master
Until his change of direction in 2007, Ray
McGhee was one of South Australia`s most
experienced television journalists.
Ray’s career spanned well over three decades,
for 28 of those years Ray was a journalist with Adelaide`s
Channel Nine where he was highly respected by his colleagues
and viewers for his professionalism, integrity, humour and sharp
interviewing style.
His work took him across the state and over the border covering
all aspects of human life and endeavours, including floods and
major bush-fires. The long list of people he has interviewed
includes all Prime Ministers from Gough Whitlam through to
John Howard, former US President Bill Clinton and South
Africa`s Bishop Desmond Tutu, one of the leading critics of
apartheid and campaigner for Nelson Mandela`s prison release.
During this time, Ray also produced a number of corporate
and award winning charity videos. Seeking new challenges in
2007, Ray studied at TafeSA before venturing into his growing
Mortgage Broker business. He still has trouble keeping away
from his computer keyboard and has written several real estate
articles.
Ray also continues with his long standing enjoyment and
experience as a Master of Ceremonies and hosting charity and
community group quiz nights.
David Church. IHHC Life Member
David Church, Hotel Services Manager,
started in the industry as an apprentice Chef
in 1966 at Fanny’s Restaurant in Melbourne,
shifted to Warrnambool 1969 and finished his
apprenticeship at the Lady Bay Hotel in 1970.
He shifted to Perth and travelled extensively
for 5 years throughout Australia finally settling
in Sydney for three years. Whilst there, he
completed a Diploma in Business Management, Hospitality at
the Southern Cross University.
David accepted a position at the Echuca District Hospital and
became involved in the Catering Managers Association as it
was known then. He shifted to Warrnambool and accepted a 5
fice year contract to half the catering costs at the Warrnambool
Base Hospital. In 1988 the department operated with 82
EFT producing about 800 meals daily. As a qualified Chef,
David found it hard to accept Cook Chill as an alternative to
other methods of producing large quantities of food but with
the support from a number of hotels who, at the time were
experimenting with cook chill in Australia as an alternative
for large scale cooking and people in the industry like Kevin
Woods, David Gregory, Alistair Paterson and after a couple of
study tours to Europe, he chose Cook Chill and was one of only
two regional Healthcare institutions to go down that path in the
early 90’s.
It proved successful, David was able to operate with 39 EFT
producing in excess of 1000 meals a day and provide a complete payback of the almost $ 600000.00 within two years that
he’d spent building the cook chill kitchen. It became the bench
mark by which David was able to assist other regional kitchens
in Victoria to turn to Cook Chill and save money at the same
time offering a standard of catering that was totally controlled,
both costs and quality of the food.
David was a member of a number of advisory committees
relating to Healthcare Food Service delivery for both the State
Government of Victoria and the Federal Government he was
also extremely involved in the Institute of Hospitality in HealthCare as a National Board Member for 20 years and National
President for10 years or more, he oversaw the changes in 1999
which resulted in the Institute becoming more hotel services
orientated and the change in name from the Institute of Hospital
Catering to the current name we have today.
David is now semi-retired and spends his days restoring a
beach house on the sunshine coast in Queensland, helping out
at the Marcoola Surf Club or in the surf on his surf ski .
Peter Morgan Jones, Food Ambassador,
Executive Chef, HammondCare
Peter started with Hammond Care in 2012,
after five years as Head Chef at the Art
Gallery of NSW. He was also head chef of
the Sydney Opera House and other career
highlights include working in the palace
kitchens for the Royal Family, managing
120 chefs on-site for Wimbledon Tennis Championships
and cooking in top restaurants in Bermuda, Germany and
London. He has also cooked in some of Sydney’s most iconic
restaurants such as Gay Bilson’s Bennelong, the three-hat MG
Garage and his own one-hat Clock Hotel Restaurant. Now he
brings to the aged care sector his vast restaurant experience
along with his passion for fresh, seasonal and sustainable
produce as well as innovation in modified meals and the dining
experience for people living with dementia.
Rohitha Fernando, Support Services
Manager for Northern Health Authority,
British Columbia, Canada
Rohitha was the Food Safety and Quality
Assurance Manager for 2010 Vancouver
Winter Olympic athlete village. His 13 years’
healthcare support services experience spans
from acute care to, long term care, complex
care, convalescent care, social housing, and independent and
assisted living, both in Ontario and British Columbia, in addition
to being an education consultant to Canadian Healthcare
Association. He is a Fellow of the Institute of Hospitality in
HealthCare, a member of IHHC and CSNM (Canadian Society
of Nutrition Management). Currently he is working on his PhD
dissertation “Listeriosis attributed to smoked salmon in Northern
British Columbia”
www.ihhc.org.au 12
The Great Debate Team
MC: Gary Kennedy, Director, Correct
Food Systems
Gary graduated University of New South
Wales in 1984. He has worked in quality
assurance and product development roles in
the meat, transport and cook chill industries,
within the healthcare sector, and as a food
safety trainer, consultant and lead food
safety auditor.
He is a Past President of the Australian Cook Chill Council,
advising the food service, aged care and acute care industries
on food safety and as a representative of this organisation
advised the organising committee on food safety for the 2000
Sydney Olympic Games.
He has written over 30 papers, and has written or cowritten guidelines and codes for the Cook-Chill, Sous-Vide,
Smallgoods, Hospitals, Child Care and Refrigerated Transport
Industries. In Sydney, he manages a food safety consultancy
business, Correct Food Systems, providing food safety
advice, and Correct Training a registered training organisation.
The Panel
Mary Anne Silvers, Senior Manager
Nutrition and Dietetics, Monash Health
Mary Anne Silvers is Senior Manager
Nutrition and Dietetics at Monash Health
and an Adjunct Lecturer, Nutrition and
Dietetics, Faculty of Medicine, Nursing and
Health Sciences, Monash University. Since
graduating from Flinders University, Mary
Anne has held both clinical and managerial
roles in both private and public health in metropolitan Melbourne
and rural Victoria. In collaboration with Monash University, she
is presently undertaking research in the field of nutrition and
upper gastrointestinal cancer. Mary Anne works closely with the
Central Product Kitchen Monash Health and in 2013 they were
the recipients of the ACHS Non-Clinical Service Quality Award
for their work: “Innovative Improvement to Food Services for
Patients with Allergies”.
Peter Morgan Jones, Food Ambassador,
Executive Chef, HammondCare
Peter started with Hammond Care in 2012,
after five years as Head Chef at the Art
Gallery of NSW. He was also head chef of
the Sydney Opera House and other career
highlights include working in the palace
kitchens for the Royal Family, managing 120
chefs on-site for Wimbledon
Tennis Championships and cooking in top restaurants in
Bermuda, Germany and London. He has also cooked in
some of Sydney’s most iconic restaurants such as Gay
Bilson’s Bennelong, the three-hat MG Garage and his own
one-hat Clock Hotel Restaurant. Now he brings to the aged
care sector his vast restaurant experience along with his
passion for fresh, seasonal and sustainable produce as well
as innovation in modified meals and the dining experience for
people living with dementia.
Mr. Edward James McPhee (Ted),
Resident at Lutheran Homes Glynde, SA
Self-appointed resident advocate for the
menu provided at the Glynde facility, he
also volunteers regularly at the University
of South Australia School of Nursing
and Midwifery in the Practice Based
Laboratories to increase awareness of
the needs of the elderly amongst nursing
students.
Marjory Harvey, Director, Australian Food
Hygiene Services Pty Ltd
Marjorie is the Founder & Director of
Australian Food Hygiene Services. She
heads a highly experienced and qualified
team of auditors, whose breadth of
knowledge in the food industry comes highly
accredited.
Marjorie’s entire career in the food industry
spans over 35 years. Commencing her early
days of peeling potatoes in a country pub as a kitchenhand
and as a Trade Cook, , Marjorie has used her industry
knowledge and expertise to set up a Catering Business,
then proceding to Food Services Manager in Aged Care and
eventually teaching hospitality in TAFE.
13 years ago, after witnessing some shocking food handling
practices “behind the scenes”, she followed her passion to
demystify the Food Act by undertaking studies at University
as well as learning about HACCP, ISO, Food Technology &
Auditing; hence gaining the required skills to become the
first female DHS, 3rd Party Food Safety Auditor in Victoria.
She then set up her business as a Registered Training
Organisation, specialising in offering Food Safety Courses to
the Health Care sector.
Marjorie has designed and implemented over 500 Food
Safety Programs for Hospitals, Aged Care, including Meals on
Wheels, and continues to offer her services to Restaurants,
Hotels, Cafes, Community Services, Government bodies and
Prisons. Melbourne based, she travels extensively throughout
Victoria and nationally since becoming a National Food Safety
Auditor.
Marjorie has successfully taught others to become auditors
and since her latest role as an Accredited Skills Examiner,
she audits the auditors, now mandatory for all auditors to
undertake and maintain their National Accreditation.
Although predominantly specialising in Health Care, many
Lawyers seek Marjorie’s services to assist restaurateurs
who are facing litigation for breaching the Food Act. Marjorie
is asked to provide evidence to the judge of the offending
businesses food safety compliance, hence avoiding possible
fines, closure or a custodial sentence. Her latest challenge
is to complete her book “Food Safety in the Home” offering
helpful advice to the public.
With over 5.5 million reported food poisoning cases
throughout Australia every year, Marjorie has narrowed down
her stake-holders by offering her services exclusively to
people who eat!
www.ihhc.org.au 13
Barry Daniels, Hotel Services Manager,
Calvary Healthcare Bethlehem
Barry Daniels is currently the Hospital
Services Manager at Calvary Health Care
Bethlehem Hospital located in Caulfield
Melbourne.Barry has over thirty years of
Hospitality Experience initially working in
Hotels with the Hilton Hotel
Group and has then spent the last twenty five years or so,
working specifically in the Healthcare Environment.
Barry has both a Degree in Hotel Management and a Degree
in Accounting obtained from Victoria University. Previous to
Barry’s current position he worked for Barwon Health for some
10 years and was instrumental in the planning, funding and
subsequent building of a main CPU Kitchen for the Geelong
Region with the building of a specialized Cook/Chill kitchen for
Barwon Health.
In Barry’s current position he is responsible for all Hospital
Services, including, Engineering, Purchasing, Cleaning, Food,
Services, Fleet Management, Security, Linen and Reception
Areas.
Simone Frerk International Speaker from
the University of Pittsburgh Medical Centre
Simone is the Executive Director of Food
and Nutrition Services at the University of
Pittsburgh Medical Center in Pittsburgh,
Pennsylvania; overseeing the day to day Food
and Beverage operations of four hospitals and
more than 500 employees. She leads system
initiatives in Food and Nutrition for all 16
UPMC hospitals in the Western Pennsylvania Area. Ms. Frerk
was born and raised in Germany where she initially studied
Hotel and Restaurant Management, earning her hospitality
degree and working in Food and Beverage for several small
luxury hotels in the south of Germany and Scotland, UK.
Shortly thereafter, Simone visited the United States to
attend Cornell Hotel School of Administration’s Professional
Development Program. Her experience and love for travel
took her to Texas and then Arizona, where she worked for
Starwood Hotels and Resorts Worldwide for almost 15 years.
She enjoyed posts in various leadership roles throughout her
tenure, culminating in esteemed positions as Resort Manager
for several hotels and resorts and ultimately as General
Manager within the Starwood chain. During that time, Simone
completed additional training as a Six Sigma “Green belt” along
with facilitator training for both Brand and Service Culture while
working as an Executive for Starwood.
In 2011 Simone redirected her focus to health care, where she
accepted her current position as Executive Director of Food and
Nutrition Services for UPMC in Pittsburgh, Pa.
Simone’s areas of expertise include creation of concepts, “Voice
of the Customer” service training, and using her Six Sigma skills
to discover new hospital efficiencies, improving service and cost
throughout her division.
Sue Atkins, Regional Infection Control
Consultant, Department of Health
Sue is a NZ trained Registered
Comprehensive Nurse and Infection Control
Practitioner, and an Australian Credentialed
Infection Control Professional. Sue has
spent the last 12 years working in infection
prevention and control in a variety of
Australian settings, and is currently one of two Regional
Infection Control Consultants for the Department of Health,
Grampians Region, Victoria. This position assists in facilitating
a coordinated approach to the implementation of a state wide
infection prevention and control strategic framework, and
supports the practitioners working in the Grampians Region
Healthcare Services.
Adrian Kenny, Hotel Services Manager,
St John of God Healthcare
Adrian was appointed to the role of Hotel
Services Manager in July 2010. St John of
God Ballarat Hospital is the largest hospital
in regional Victoria. It has 196 beds and
provides an extensive range of health care
services and modern facilities to the
people of Ballarat and Western Victoria. As a not for profit
organisation we return all surplus to the communities we
serve by updating and expanding technology and facilities,
expanding existing services and acquiring new services and
providing social outreach and advocacy services to people
experiencing disadvantage to improve health and wellbeing.
Alfred Matthews Manager Food Services
and Support Services Manager - Monash
Medical Centre Clayton and Moorabbin
Hospital
Having spent over 20 years in hospitality as a
Chef and Restaurant Manager at large food
& beverage operations like Crown Casino, \
Sheraton Hotel, Melbourne (now Langham
Hotel) and the Sydney Olympics, I joined Monash Health (formerly Southern Health) in 2006, the largest metropolitan Public
Health Service in Victoria, as the Central Production Kitchen
Manager, a year later as Group Manager for Food Services and
recently taken on the portfolio of Support Services Manager,
Monash Medical Centre, Clayton & Moorabbin campuses.
I have a passion for innovation and strongly believe that healthcare facilities need to proactively adapt itself to the changing
environment in order to be successful. I have recently graduated from RMIT University with a MBA with distinction, and a
Bachelor’s degree in Arts.
www.ihhc.org.au 14
Dr. Gary Fettke M.B.,B.S.(University
NSW), F.R.A.C.S.(Orthopaedic Surgery),
F.A.Orth.A.
Gary is an Orthopaedic Surgeon and Senior
Lecturer of the University of Tasmania actively
practising in Launceston, Tasmania, Australia.
A significant part of his surgical practice is
working with people suffering the
complications of Diabetes and Obesity – both of which are out
of control in society. He has a major interest in the preventative
aspects of health and particularly weight loss before operating
on patients.
The last few years in particular have been dedicated to
reconsidering the role of diet in the cause of Diabetes,
Obesity and Cancer. He is an Author and his website and
Facebook presence is growing as he is regularly asked to speak
nationally and internationally.
He is the Medical Expert for the top book selling author, Sarah
Wilson’s ‘I Quit Sugar’ programme.
2014 saw him receive international notoriety for diagnosing Billy
Connolly’s Parkinson’s disease in a hotel foyer in Los Angeles.
Imran Hanif, Support Services and CPK
Manager, Monash Health
I have been working at Monash Health for 7
years. Before joining Monash Health I was
part of the 2006 Asian Games organizing
committee, Qatar and during the games the
Catering Venue Manager of the biggest indoor
hall in the world-Aspire.
I have worked in four countries and all aspects of hospitality
business including 5 star hotels, organizational catering,
restaurants and hospitals. I am a catering college graduate,
MBA and PhD in Economics. I love squash and reading.
Bill Bassett, Managing Director, Interclean
Australasia Pty Ltd
Bill Bassett has pioneered Best Practice
cleaning systems within the aged care and
hospital sectors for the last 20 years. Most
recently he has focussed on TouchPoint
cleaning with a focus on identification and
compliance, utilising the use of TouchPoint
markers and UV torches to educate cleaners. This session
will give you an overview of what tools and systems are now
available to lift your cleaning from a visual clean to a hygienic
clean.
Susan Stockwell, Food Services Manager, University
of Otago, New Zealand, Nichola Agnew , Foodservices
Manager Studholme College, Carla Thomson, Teaching
Fellow and Course Coordinator Foodservice Management,
Department of Human Nutrition. University of Otago
Susan, Nichola and Carla are foodservice managers and/
or foodservice management educators at the University of
Otago, New Zealand. Susan and Nichola manage two of
the university residential college foodservices (Carrington
and Studholme Colleges) and teach into the undergraduate
foodservice management paper which Carla coordinates.
This paper is an intensive one comprising theoretical and
practical elements (laboratories) which are hosted by Nichola
and Susan’s foodservices. Sustainability is becoming an ever
large component of curriculum and a concern in the day-today running of the foodservices. This is an area of increasing
interest to Sue, Nichola and Carla.
Nichola Agnew , Foodservices Manager
Studholme College
Nichola has worked in food service since
1988. The majority of her experience is in
University residential catering, where she
started as a kitchen hand, trained as a Chef
and then moved into a management role.
Nichola is responsible for developing
nutritious, exciting and socially responsible menus. Leading a
team to create a friendly, accepting environment, conducive
to students success in academic, cultural, sporting and social
pursuits. Nichola has a passion for sustainability especially
waste reduction in the food service area.
Susan Stockwell, Food Service Manager,
Carrington College Dunedin
Sue transfers her love of food to the menu
which gives a wide variety to satisfy the
diverse needs of the students. Sue always
strives to be at the forefront of change,
following food trends and methods which will
push food service into the future. She
uses a computer programme to facilitate closer controls of
recipes, menus, ordering and productions. More recently
she used these tools to assist in waste reduction and work
towards a sustainable foodservice. Her interest in this area is
supported by her team and their customers, the students.
Carla Thomson, Teaching Fellow and
Course Coordinator Foodservice
Management, Department of Human
Nutrition. University of Otago
Carla has a background as a chef and
educator, is passionate about foodservice
and about teaching and learning. She
happily combines both of these interests in
her role as an educator of future dietitians and foodservice
mangers. She is particularly interested in teaching and
learning about managing food production in a sustainable
manner.
www.ihhc.org.au 15
Karen Abbey, Aged Care Foodservice
Specialist Dietitian, Nutrition and Catering
Consultancy
Karen is a foodservice aged care specialist
dietitian providing consultancy and training
services to the aged care industry in Australia
and overseas. Her career has covered working
for Queensland Health, HACC Services, Queensland Meals on
Wheels and the residential aged care sector in hotel services.
Karen specialised in aged care dining nutrition and foodservices,
problem solving and finding solution to improve services and
outcomes for residents and staff. Has an extensive background
in training and development providing practise based training
courses both here and overseas. Karen is the editor of the Food
and Nutrition Journal (FANJournal) a free online publication
providing valuable information and support to the aged care and
foodservice industries. Karen is completing her PhD which has
focussed on menu planning in residential aged care in Australia.
Stephen Doggett, Senior Hospital Scientist
and current Director of the Department of
Medical Entomology at Westmead Hospital
in Sydney, Australia.
Stephen’s research background in entomology
is extremely broad having published articles
on ticks and tick-borne diseases, mosquito
surveillance, mosquito-borne diseases, biological
control, vector competence, bird mites, and bed bugs. His is
also the Manager of the New South Wales Mosquito Monitoring
and Arbovirus Surveillance Program, which is funded by the
NSW Ministry of Health.
Stephen has authored/co-authored over 130 publications,
produced numerous articles for industry and health bodies, and
presented over 250 lectures at meetings, many international. He
is widely consulted by the media on matters relating to medical
entomology. Stephen was a finalist in 2011 for the Eureka
Science Prize.
He is both a Subject Editor and Technical Editor for the premier
Australian Entomological journal, Austral Entomology. Stephen
serves on a number of international and national committees,
dealing with bed bug, mosquito and tick related issues.
More recently to assist the Hospitality industry and other
accommodation providers in achieving ‘best practice’ in bed bug
eradication, Stephen developed ‘A Bed Bug Management Policy
and Procedural Guide for Accommodation Providers’. Both the
Code of Practice and the Management Policy are available
for free from www.bedbug.org.au. He is also consulted on bed
bugs by the medical profession having recently completed a
large clinical review on bed bugs, which was published in 2012
in the high impact factor (16.129) journal, Clinical Microbiology
Reviews.
Stephen is also an internationally awarded insect photographer
with his images appearing in numerous text books, journals,
newspapers and other publications.
Stephen is probably best known for his work on bed bugs. Over
the last eight years he has worked with a distinguished team
in producing an industry standard on bed bug management; ‘A
Code of Practice for the Control of Bed Bugs in Australia’, and
Stephen is the principal author. The Code is now up to its 4th
edition (and eighth version) and has been adopted by other pest
control organisations around the world, notably the European
pest management industry.
Dr Robyn Littlewood, Director of Dietitics
and Food Services, Royal Children’s
Hospital
Robyn currently the Director of the Nutrition
and Dietetics Department, Royal Children’s
Hospital and the Professional Lead for all
nutrition and dietetics-related services within
Children’s Health Queensland. She holds an Adjunct Associate
Professor position with Queensland University of Technology and
has completed both a Masters of Medical Science and PhD in
the area of Paediatric Nutrition.
Currently holds the Chair position for the Queensland Health
Nutrition and Dietetics Statewide governance group, Dietitian
and Nutritionist Strategic Coalition and Chairs the National
Paediatric Dietetic Management Group. Has held several
editorial board membership positions in the area of paediatric
dietetics and has published many international papers in the
area of paediatric nutrition and rehabilitation, chronic disease
and head injury.
Within her current role, Dr Littlewood continues to maintain a
clinical position in the Paediatric ICU and maintains special
interests in the area of paediatric obesity and neonatal nutrition.
Joe Cardamone, Manager, Cell Biosciences
Pty Ltd
Joe is a degree qualified microbiologist having
started his career in the biotechnology industry.
In 1991, he moved into the commercial
field and has been providing solutions to
microbiological problems and concerns for over
20 years.
He has assisted large and small organisations with the supply of
innovative technology to help companies meet their food safety
obligations.
In 2009, Joe started Cell Biosciences, a specialist supplier of
microbiological and hygiene monitoring systems.
Joe is currently the chair of the Australian Institute of Food
Science and Technology (AIFST) Food Microbiology Group,
and also the chair of the AIFST 2014 National Convention in
Melbourne.
www.ihhc.org.au 16
Greg Whiteley, Director, Whiteley
Corporation
Greg has a Bachelor of Applied Science
(Environmental Health), (Hawkesbury
Agricultural College), 1983; Master of Safety
Science (UNSW), 1989; Dip AICD (UNE),
1994; PhD (Candidate): Currently enrolled
as a Candidate for the Doctor of Philosophy
at UWS (Project title: Risk assessment of current disinfectant
use in infection control in NSW Hospitals).
His employment history includes 1984 – 1992: Whiteley
Chemicals Australia: Business Development Manager
& General Manager, 1992 – 2005: Whiteley Industries:
Managing Director, 2005 – current: Whiteley Corporation:
Managing Director
Greg is involved in the Australian Government and Industry
Working Group responsible for the National Regulatory
Framework for Disinfectants; Australian Standards
committees relating to hygiene standards and sterilising
processes in Hospital and Private Medical/Dental Practices
(Office Based Practices) being AS/NZS 4187 and AS/NZS
4815.
He is a contributor to the RACGP Infection Control
Guidelines and also the Australian Government Infection
Control Guidelines for General Medical Practitioners;
Member of the Australian Dental Association National
Infection Control Committee; Organising committee for
EHA (NSW) for the Public Health School 2007, 8 & 9:
State Councillor for the Trade Association NSW Business
Chamber; Industry Foundation Sponsor for HunterBioTx: the
Medical & Biotechnology Business Cluster (Hunter Valley)
NSW Government Department of Science and Regional
Development.
Married to Michelle (since 1986), two children (20yrs & 17yrs)
and Rugby Union Referee and Referee Coach with NSW
Rugby.
Sharon McNulty, Director Support
Services, Monash Health
Winner of the IHHC Rosemary Pirie Award
2013
Sharon has a Bachelor of Applied Science,
a Professional Certificate in Health
System Management along with over 20 years
experience in Victorian Health. Commencing her career in
Food Services, Sharon has worked in a number of health
services including Western Health, North Western Healthcare
Network, Melbourne Health and Northern Health. Sharon
is currently the Director of Support Services at Monash
Health, Victoria’s largest health service. Support Services is
responsible for the provision of non-clinical services across 46
sites within Monash Health.
With a passion for environmental sustainability Sharon has
lead a number of environmental sustainable initiatives in the
healthcare arena and has won a United Nations of Australia
Award for some of this work. With a constant challenge to
provide responsive, flexible and efficient non-clinical services
which complement clinical requirements Sharon has lead a reengineering of the way cleaning services are delivered across
Monash Health including establishing new Quality Assurance
Parameters and Staff Training.
Jacene Wiseman, Organisational and
Business Consultant
I established my consultancy business in 2009
and my areas of specialty are constitutional
reviews, governance, compliance, strategic
planning, risk management, organisational
restructuring, systems development (including
reporting)
and change management. My focus centres on empowering
organisations and people through building their skills and
business capabilities. My work with Umoona Aged Care began
in 2008 and continues today.
I have worked in the not for profit sector for 15 years in a
variety of roles including workplace training, human resource
management, volunteer management and training, tender and
grant writing in addition to participating in Government reviews
and panels, undertaking ministerial directives or providing first
line interventions for organisations at risk.
My previous employment and management expertise has
evolved through working in a range of industry areas including
nursing, hospitality and restaurant management, Registered
Training Organisations, Employment Services, Aged Care,
Youth and Justice Reformation and Labour Hire. I am also a
qualified mediator and arbitrator. In a nutshell – my work is as
varied as my career pathway with no time to get bored!
Heather Spence, PhD, NZ Reg Dietitian,
Consultant, Food Management (NZ) Ltd
Nailing the Nitty Gritty of Performance
Improvement
I’ve been working with food service clients
for many years providing practical advice
for system-wide service improvement.
Performance auditing has been a major focus
of my work in hospitals and other sectors of the hospitality
industry since the early 90s, when some government
businesses decided to measure compliance of their contracted
food service provider and learn more about where and why
service delivery wasn’t as expected. What could they believe
of what they were told? The audit system that evolved from this
early work has been used in 70% of NZ’s district health boards
for both internal and external audits. It’s known as an excellent
accountability and performance improvement monitoring tool.
This paper will walk you through the performance auditing
cycle and show you how to nail the nitty gritty of performance
improvement. Performance auditing is applicable in all services
represented within the IHHC membership. Many of you will
know me from IHHC conferences over the past decade, and the
benchmarking and disaster planning workshops I did for IHHC
state branches in 2006.
www.ihhc.org.au
Professor Mary-Louise McLaws, Clinical
Professor, University of NSW
MaryLouise is Professor of Epidemiologist at
UNSW Australia working clinical improvement
practices and as Honorary Advisor to
the Clinical Excellence Commission has
collaborated on patient safety activities to
improve hand hygiene, reduce central line associated
bloodstream infections and detect and treat early septic in
patients presenting to ED. Mary-Louise is the epidemiology
advisor to the World Health Organization Clean Care is Safer
Care challenge. She was World Health Organization Advisor
to China and Malaysia during the development of their national
surveillance systems and she reviewed the SARS outbreak in
Beijing and Hong Kong. On behalf of the Department of Health
and Ageing she reviewed the Pandemic Influenza Infection
Control guidelines for evidence-based practices.
Professor Iain Gosbell, Clinical
Microbiologist at University of Western
Sydney
Iain has described the emergence of
community MRSA in south western Sydney,
and subsequently developed research
interests in the epidemiology of MRSA in the
community and also in hospitals, and the detection of
vancomycin resistance in MRSA. He established the Infection
Prevention Unit at Liverpool Hospital in conjunction with their
Infection Control Practitioners. Since commencing at UWS,
he helped establish the Antibiotic Resistance and Mobile
Elements Group which is now based at the Ingham Institute
for Applied Medical Research at Liverpool. ARMEG consists of
Professor Gosbell, Dr Slade Jensen, Dr Björn Espedido and A/
Prof Sebastiaan van Hal. Its mission is to research the genetics
responsible for antibiotic resistance, especially vancomycin and
daptomycin resistance in MRSA, plasmid biology of MRSA, and
the contribution of bacterial biofilms to healthcare-associated
infections. Professor Gosbell also promotes the importance of
Microbiology & Infectious Diseases and the use of Information
Technology in Medical Education. He was awarded the 2013
ASM bioMérieux Identifying Resistance Award.
Craig Harper, Exercise Scientist,
Motivational Speaker, Author, TV Host,
Educator and Radio Presenter
Craig is one of Australia’s leading presenters,
educators, coaches and commentators in
the areas of health, fitness and personal
development. Craig has been an integral part
of the Australian fitness landscape since 1982. In that time
he has worked as an exercise scientist, corporate consultant,
professional development speaker, university lecturer, AFL
conditioning coach, radio host, TV commentator, writer and
successful business owner. In 1990 Craig established Harper’s
Personal Training, which over the last twenty-one years has
evolved into one of the largest businesses of its kind in the
world; completing over 80,000 Personal Training sessions
annually. Craig can be heard regularly on the ABC, SEN and
LIGHT FM radio stations in Melbourne. He can also be seen
weekly as the host of Foxtel’s Living Life Now and for three
years he filled an on-air role on Network Ten’s ‘9AM’ morning
show as their resident Fitness Expert and Life Coach. As well
as having authored five books, Craig is also the driving force
behind Australia’s most successful Personal Development
website - craigharper.com.au
17
www.ihhc.org.au 18
Acknowledgments
The IHHC National Board, the Victorian Branch of the IHHC and the Conference Organising Committee would like to acknowledge
and say thank you to our Industry Supporters for their generous support both financially and professionally throughout this
Conference. Our Industry Supporters are very much appreciated. We acknowledge the Supporters of the 2014 IHHC National
Conference:
Premium Supporters
Shared Premium Supporters
Executive Supporter
Business Supporters
Dinner SupporterWelcome Party Supporter
Speaker Supporter
Delegate Gift - Satchel
Delegate Gift - Compendium
Luncheon Supporter
Delegate Supporter
Satchel Insert Supporter
Prize Donation
www.ihhc.org.au 19
Thank you
On behalf of the Conference Organising Committee, thank you to the Conference Supporters and Conference delegates for your
attendance and we look forward to meeting you again in the future at one of our IHHC events.
The 2015 IHHC National Conference will be held in Brisbane, Queensland. Further details will be available soon.
For further information about the Institute of Hopsitality in HealthCare Ltd (IHHC) and its membership contact the IHHC National
Secretariat.
Institute Of Hospitality in HealthCare
National Secretariat Office
Suite 5, 250 Gore Street
Fitzroy VIC 3065
Ph: +613 9416 3833
Fax: +613 9416 0636
Email: ihhc@clems.com.au
Web: www.ihhc.org.au