34th Annual National Conference
Institute of Hospitality in HealthCare Ltd
Brisbane, Queensland
12th - 14th October 2015
“Innovate, Integrate, Motivate – Making it Happen”
CONFERENCE PROGRAM
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WELCOME
It is with great pleasure that I, on behalf of the National Board of the Institute of Hospitality in HealthCare
Ltd, welcome you to the Brisbane Hilton for the 34th Annual National Conference “Innovate, Integrate,
Motivate – Making it Happen”.
Over the three days we hope you will not only enjoy your stay in Brisbane, but take away from the
conference new ideas, improve your problem solving skills and develop strategies to enhance your
management style.
The conference aims to provide a platform to showcase innovation in hospitality and support services in
health care; 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.
The program will allow you to learn from some of the best in the industry. This year’s conference has an
exceptional line up of speakers across the entire three day program.
During the conference please take 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. With over 25 trade exhibitors it
is a great opportunity to learn about new products, services and innovations.
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. It is a great opportunity to meet with your peers, catch up with old friends and
make new ones.
I look forward to meeting with you over the three days and if you require assistance at any stage during the
Conference.
John Boland
IHHC National President
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Conference Program
Sunday 11th October
Conference Delegates and Supporters Network Function
Enjoy a relaxing afternoon of lawn bowls, fun and an opportunity to meet your conference colleagues followed by
dinner by the Brisbane River. This event will include the annual “Friends of the IHHC” reunion dinner.
Industry Tours
Monday 12th October 2015
Tour 1 - Stoddart Facility Tour
Stoddart Manufacturing recently relocated 3 factories into a single purpose built facility with a production floor larger
than the MCG in a new estate at Karawatha, Brisbane. With over 370 staff members Stoddart is regarded as the largest
manufacturer of professional food service equipment in Australia.
Tour 2 - Suncorp Stadium Kitchen Facilities
The spiritual home of football in Queensland with the Brisbane Broncos, Brisbane Roar and Qld Reds all calling this
magnificent stadium home, the tour will focus on the catering facilities that this 52,000 seat stadium has to offer.
There are 25 food and beverage outlets, 38 licensed bars, 7 dining rooms, 74 corporate suites and 105 boxes catering
for all budgets. Ever wondered how all of this catering gets done? Come along and find out..
Tour 3 - The Concept of Micro Fibre Cleaning
St Andrews Hospital War Memorial Hospital (SAWMH)
The tour will focus on the micro fibre cleaning concept and commence with an overview of the services provided by
SAWMH. You will be introduced to key personnel in the Support Services area before breaking into groups to visit the
relevant areas of the facility.
Tours will depart at approximately 8.15am and return by 12.00 midday
Day 1 – Monday 12th October 2015
12:00-17:30
Registration
12:30-12:45
Ken Howatson, National Conference Committee Chair
Official Opening – Deputy Lord Mayor of Brisbane
Councillor Adrian Schrinner
12:45-13:15
Keynote Speaker: Deputy Lord Mayor of Brisbane
Councillor Adrian Schrinner
13.15 – 14.15
“Heartbreak and Hope in Sierra Leone”
Terry Grimmond
14:15 -15:00
Accessible Packaging - How Hard to Open Packaging is Affecting Consumers and their Nutrition in a
Healthcare Setting.
Wendy Favorito - Director & Consumer Representative, Arthritis Australia
Removing Barriers to Nutrition in a Healthcare Setting via Packaging Innovation
Zdenka Fuller – Business Support Manager, Purchasing and Packaging | Food and Patient Support
Services
Increasing Patient Nutrition in NSW Hospitals via Increased Choice, Variety and Pre-Packaged Meals
Fergal Barry – Director - Strategic Access | Advisor to Health Share NSW on food packaging
15:00-15:30
Supporter Delegates Networking Break
15.30-16.15
REACH - Researching Effective Approaches to Cleaning in Hospitals
Alison Farrington, National Manager of the Researching Effective Approaches to Cleaning in Hospitals
(REACH) Project
16.15-17.00
"Facing the Challenges that Life Throws at You"
Bill Forward
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18:30-20:30
Supporter Delegates Welcome Party
Day 2 - Tuesday 13th October 2015
08:00-17:00
Registration
Room 1
08:45-09:25
09:25-10:05
Room 2
Contemporary Management of Food Allergies in
a Healthcare Facility
Bianca Guthrie, Senior Dietitian – Food Service,
Fiona Stanley Hospital, Perth
Maggie Beer Inspired Us to Take Back Our
Kitchen
Sandra Gunner
10:05-10:40
Innovation in Cleaning Management
Bill Bassett
Managing Director, Interclean Australasia Pty Ltd
Sustainable Healthcare Cleaning: How to
Implement a Consistent Cleaning Workflow and
Best Practice Auditing Against Benchmarks
Murray McDonald, Director, Duplex Cleaning
Machines
Supporter Delegates Networking Break
Room 1
10:40-11:20
11.15-12.15
12:15 -13:30
Room 2
Standardising Menus in Non-Standard Facilities –
A Case Study
XO2 Smart Washroom – The Evolution of
Washroom Management
Sharryn Yelland, Project Manager – Food
Services
Steve Garland
A Quality Improvement Journey in Service
Delivery to Aged Care
Contestability Update Part 2 – We’ve Moved
Nanette Taylor, Change Manager, MyMeal
Project Food Services, The Canberra Hospital
A/Professor Robyn Littlewood
Director, Dietetics and Food Services, Lady Cilento
Children’s Hospital, Children’s Health Queensland
Supporter Delegates Networking Break and Lunch
Room 1
13:30-14:10
Room 2
Implementation of Moulded Puree and Minced
Meals within a Centralised Foodservice System
Room Service 101- The How’s and Why’s of Hospital
Room Service."
Bill Klein
Bianca Neaves
A/Dietitian Team Leader Food Services,
Nutrition and Dietetics, The Prince Charles
Hospital, Metro North Hospital and Health
Service
14:10-14:50
The Lantern Project
“Building a Collaborative and Innovative
Healthcare Service for the Nation’s Capital”
Gary Wright, Director of Logistic Support, The
Canberra Hospital
Cherie Hugo
14:50-15:30
Frequency of Use and Activation of SafetyEngineered Sharps Devices
Terry Grimmond
15:30-16:15
Supporter Delegates Networking Break
16:15-17:00
“The Food Experience”
“Eating Gluten Free With Confidence”
Cathy Di Bella, Special Projects Officer – Coeliac
Australia and Karen Kingham - Brand Nutritionist,
Nestlé Professional
Peter Morgan Jones
17:00 – 17:45
IHHC Annual General Meeting (AGM) Members Only
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17:30 – 19:00
Drinks and Refreshments in Trade Exhibition Area.
Wednesday 14th October 2015
08:00-12:00
Registration
08:45-09:30
Dining with Cary Grant – All Style. What Baby Boomers are Expecting?
Maryanne Kerin
09:30-10:15
Are We Ready to Meet the Challenges Ahead?
Tara Quirke - Care Governance and Quality Advisor – Blue Care
10:15-11:00
Supporter Delegates Networking Break
11:00-11:45
Foodservice System Influences on the Nutritional Adequacy of Food Provided to Aged Care Residents
Kirsten Webster
11.45 – 12.30
Implementing a Patient Centred Food Model at Moorabbin Hospital
Alfred Matthews and Imran Hanif
12.30 -13.45
Supporter Delegates Networking Break and Lunch
13.45-14.30
National Allergy Strategy
Maria Said
14:30-15:15
Improving Staff Training and Quality Assurance at Monash Health Central Production Kitchen Through
Strategic Partnering
Sharon McNulty and Imran Hanif
15:15-16:00
Foodservice Training Improves the Provision of a Safe and Quality Foodservice, an Evaluation of
Statewide Foodservice Training in Queensland
Denise Cruikshank and Troy Litzow
16:00-16:45
Food Safety Trends and What is New?
Gary Kennedy
16:45-17:00
35th National IHHC Conference, Launceston, Tasmania 2016
Dale Anderson
Chairman for IHHC Tasmania and Conference Chair 2016
19:00-19:30
Conference 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.
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Program Highlights
Day 1 – Monday 12th October 2015
Terry Grimmond
Heartbreak and Hope in Sierra Leone
Ebola has devastated Sierra Leone economically, socially and educationally – schools and universities have been
closed for months, all shops must close at 6pm to avoid crowds and beaches are closed to Sierra Leone nationals.
This is the reality that Terry Grimmond was faced with when invited by the CDC / WHO to take part in an initiative
to “Train the Trainers” in infection control and safety procedures in Ebola ravaged Sierra Leone, Terry will take you
on his extraordinary journey in trying to improve the outcomes for staff and patients
Wendy Favorito - Director & Consumer Representative, Arthritis Australia
Accessible Packaging - How Hard to Open Packaging is Affecting Consumers and their Nutrition in a Healthcare
Setting.
The experience of living with arthritis since the age of 6, allows Wendy to have a unique insight into how packaging
can be a barrier to accessing food and how this makes a consumer feel. Wendy’s presentation will explore the
challenges consumers face with packaging and how this can be overcome in the healthcare environment.
Zdenka Fuller – Business Support Manager, Purchasing and Packaging | Food and Patient Support Services
Removing Barriers to Nutrition in a Healthcare Setting via Packaging Innovation
Hard to open food packaging is a challenge for Australian’s of all ages but the problem is magnified in a healthcare
setting. HealthShare NSW’s Food Packaging Improvement Project has transformed the design of portion control
food packaging items served in NSW hospitals. The Project was the winner of 2014 NSW Health Minster’s, Award
for Innovation. IHHC members will learn of how this Project may already be impacting them indirectly and how can
it can help them going forward, as a direct result of their membership in the IHHC.
Fergal Barry – Director - Strategic Access | Advisor to Health Share NSW on food packaging
Increasing Patient Nutrition in NSW Hospitals via Increased Choice, Variety and Pre-Packaged Meals
HealthShare NSW serves 22 million meals to patients in NSW hospitals each year and is in the process of piloting a
new Service Delivery Model. The objective of the SDM is to change how patients view hospital food by increasing
the choice, quality and variety of meals offered to them. This will help contribute to reduce times between
patients ordering and receiving the food, increased meal intake and patient satisfaction. The presentation may
challenge your perceptions of pre-packaged meals and the positive role they can play for patients, society and the
environment.
Alison Farrington, National Manager of the Researching Effective Approaches to Cleaning in Hospitals (REACH)
Project
REACH - Researching Effective Approaches to Cleaning in Hospitals
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Contamination of the patient environment in the healthcare setting is linked to the risk of healthcare associated
infections (HAIs)1, with around 200,000 HAIs in Australian acute healthcare facilities each year 1. Hospital cleaning
is usually taken for granted but is invaluable in preventing HAIs.
Queensland University of Technology and Wesley St.-Andrew’s Research Institute are the lead partners in a
project, funded by the National Health and Medical Research Council, which aims to evaluate whether a new
‘bundle’ approach to hospital cleaning is a cost effective way to reduce the transmission of HAIs in hospitals. The
REACH study cleaning bundle comprises five components that emphasise education, support and empowerment of
hospital cleaning staff. In 2015-2016, eleven major hospitals will each receive tailored training and support from
the study team to implement and evaluate the cleaning bundle intervention.
"Cleaners play such an important role in hospitals, and we see this project as empowering them with more
knowledge."
(Professor Christian Gericke, Chief Investigator, REACH Project)
NHMRC. Australian Guidelines for the Prevention & Control of Infection in Healthcare. Canberra: Commonwealth
of Australia; 2010.
Bill Forward
Facing the Challenges that Life Throws at You
THE touching story of a Sunshine Coast's enduring love through Alzheimer's has captured the hearts of people
around the world. A short video documenting the love of Bill and Glad Forward was filmed and uploaded to
YouTube by local short film production group CVCNOW. When it went online it gathered more than 250,000 views.
Simply titled "What Is Love?" the video tells the story of Bill and Glad, how they met more than 50 years ago and
the daily battle with Glad's advance stages of Alzheimer's. In the video, Bill tells of how he has to do everything for
his wife, from the time she gets up until when they go to bed - from brushing her teeth to dressing and feeding
her.
"I don't count it a burden whatsoever,'' he says.”I count it a great privilege to care for this one I have loved all these
years.'' The couple, who spent much of their lives working to help lepers and orphans in India and Romania, met
through Glad's brother, who was friends with Bill. He first knew her when she was about eight. They will celebrate
50 years together in 2013.
Day 2 - Tuesday 13th October 2015
Bianca Guthrie, Senior Dietitian – Food Service, Fiona Stanley Hospital, Perth
Contemporary Management of Food Allergies in a Health Care Facility
Fiona Stanley Hospital (FSH) is Western Australia’s newest public tertiary hospital with 784 beds. The Patient
Catering Service uses an Automated Menu System (AMS) that interfaces with patient information management
and clinical information systems to facilitate the provision of appropriate and safe patient food. Food allergies pose
high clinical risk for health care facilities. We aim to present how FSH has developed its food allergen and
intolerance management system, how it interfaces with the hospital’s information communication technology
(ICT), management strategies by patient catering services and clinical services, preliminary results and lessons
learnt.
Bill Bassett
Innovation in Cleaning Management
Bill has pioneered innovation in our cleaning industry for many years and is at the forefront of much of the positive
change taking place in our healthcare facilities today. This session will showcase what our leading facilities are
doing to achieve Best Practice in their cleaning management. You will see live examples of the best Visual cleaning
plans, training systems including TouchPoint Auditor and the latest products being used to minimise risk and
maximise productivity.
Sandra Gunner
Maggie Beer Inspired Us to Take Back our Kitchen
Sitting in a residents meeting in mid-2010, I was listening to the complaints from residents about the food we
provided them “tough, cold, unappetizing, over cooked, undercooked.” We were averaging twenty complaints
about the food per month and as management I was naturally concerned that our residents were so unhappy
about the food we were providing for them. I spoke with the contractors who prepared the food and they
promised things would improve. Things did improve briefly, until three months later in another residents meeting
it was like déjà vu, the food was “tough, cold, unappetizing, over cooked, undercooked”.
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Later that month at an Aged Care Conference in Tasmania, I had the absolute pleasure of listening to Maggie Beer
give an address on the need to raise the profile and the flavor of food in aged care. She spoke about cooking for
the Elderly with passion. Imagine not just meeting their nutritional needs, but providing food that ignited passion
in them. I could hardly control my excitement at what Maggie had said, it could be done better, and it had to be
done better.
“I returned to NoosaCare and decided to sack our contractors and “take back our kitchen”
Murray McDonald
Sustainable Healthcare Cleaning: How to Implement a Consistent Cleaning Workflow and Best Practice Auditing
Against Benchmarks
The presentation will focus on how to implement a health care industry standard, sustainable cleaning process with
the focus on implementation and evaluation. Implementation will look at the practical use, training and consistent
workflow within a healthcare cleaning process.
Evaluation will focus on auditing against benchmarks through addressing key concerns such as lack of compliance,
incorrect data and human error. Both of these two key areas of sustainable healthcare cleaning will highlight the
latest healthcare cleaning technology including high temperature steam technology, auditing tools and UV light
systems.
Sharryn Yelland, Project Manager – Food Services
Standardising Menus in Non-Standard Facilities – A Case Study
This case study discusses the learning’s from the research and development stage and the outcomes of the trial of
the CHSA LHN Standardised Menu Project. In 2013, a project was undertaken to develop, trial and implement a
standardised menu for use in all aged care facilities and hospitals within the Country Health SA Local Health
Network region. The aims of the standardized menu were to improve organizational governance, maximize costeffectiveness and resources and to ensure nutrition needs were met for patient, resident and home delivered
meals recipients.
Steve Garland
XO2 Smart Washroom – The Evolution of Washroom Management
The XO2 senseMANAGEMENT washroom dispensing systems deliver the latest evolution in touch free intelligent
washroom technology. This presentation will offer facility leaders the ability to better plan and manage their entire
washroom requirements on a needs oriented basis. The intelligent Xibu dispensers count every hand soap, hand
disinfection, air freshener and hand towel release. This data along with individual dispenser location, fill level,
battery status (also available in 240V) and dispensed amounts are sent to a web based central site and become
available to managers on their computer, laptop or Smartphone.
Nanette Taylor, Change Manager, MyMeal Project Food Services, The Canberra Hospital
A Quality Improvement Journey in Service Delivery to Aged Care
The birth of the ‘Quality Improvement Journey in Service Delivery to Aged Care at the Canberra Hospital’ was an
unexpected outcome of a focus group meeting to discuss the implementation of the integrated clinical, food and
nutrition system known as ‘MyMeal’. As part of the discussions the Aged Care Team (ACT) highlighted the need to
acknowledge the complexity and differences in Aged Care Services, especially when supporting nutritionally
vulnerable patients by comparison to the broader services.
The ongoing benefits realisation in the service delivery to Aged Care will continue to rely upon ongoing review,
collaboration, consultation, strong partnerships and commitment from all staff to ensure the sustainability of the
change management which is a ‘win win’ for patients and support staff.
A/Professor Robyn Littlewood, Director, Dietetics and Food Services, Lady Cilento Children’s Hospital, Children’s
Health Queensland.
Contestability Update Part 2 – We’ve Moved
An update from previous presentations in the lead up and commissioning of the new Queensland tertiary
paediatric hospital, Lady Cilento Children’s Hospital. This will be an anecdotal recap of the move day itself as well
as a current update on current food service, food safety, accreditation, auditing and overall governance of the
service.
Bianca Neaves, A/Dietitian Team Leader Food Services, Nutrition and Dietetics, The Prince Charles Hospital,
Metro North Hospital and Health Service
Implementation of Moulded Puree and Minced Meals within a Centralised Foodservice System
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Patients with dysphagia, post stroke or with swallowing impairment frequently require texture modified meals to
allow safe nutritional intake during recovery, or in some cases on a permanent basis. Texture modified meals
despite being nutritious and safe, are often visually unappealing due to many items on a plate having a similar
consistency and the fluid nature of products causing them to blend into one another. Appearance of meals greatly
affects intake. In addition, being an Assembly-Serve kitchen, we have limitations in access to suitable minced
vegetables due to lack of supplier offering.
Patients consuming a minced/pureed diet are at nutritional risk due to the methods employed to achieve a
product of appropriate texture and functionality, increased need for external feeding assistance and poor
consumption resulting in higher risk of malnutrition. Puree and minced meals account for 5% of the total meals
produced daily (approx. 69 meals out of 1260 plated meals).
It is expected that patients receiving molded texture items will eat more of their meals, achieving higher nutritional
intakes during admission, experience greater satisfaction with their meals, will be able to access meal items that
better suit their texture restriction, improve compliance with Nutritional Standards for Meals and Menus (A Qld
Health document) and neutral cost per meal changes considering potential decreases in plate wastage and
production wastage
Bill Klein
Room Service 101- The How’s and Why’s of Hospital Room Service."
Bill will discuss the general parameters of a well designed room service program, when converting from an existing
trayline operation. The importance of Software and how it contributes and the need for exact equipment for an
efficient line and process flow will be discussed. Samples of kitchen modification designs and ergonomics and how
the patient interacts with the kitchen, building a business plan and ROI as well as capturing the savings associated
with a room service platform.
Cherie Hugo
The Lantern Project
Bond PhD student Cherie Hugo shines a light on the issue, with research revealing one in two aged care residents
are undernourished. Cherie, a dietitian and columnist, is undertaking a three year PhD research program at Bond
University, as part of The Lantern Project, www.thelanternproject.com.au which is researching the state of aged
care nutrition with a view to influencing government policy and initiating change. Cherie`s passion for The Lantern
Project had evolved over more than 15 years of working with the elderly and a desire to see food become a part of
the day they looked forward to, as she explained, “It should be a highlight of their day and, at the moment, it is not
always. It is a complex problem that goes beyond the food itself. If someone is undernourished, they are more likely
to be depressed, have falls, pressure areas and not recover from wounds or infection, so the ultimate goal is
improving quality of life.”
Gary Wright, Director of Logistic Support, The Canberra Hospital
Building a Collaborative and Innovative Healthcare Service for the Nation’s Capital
The Canberra Hospital (TCH) is undergoing significant change based on the Health Infrastructure Program, which
has identified future services requirements as the population increases in Canberra and the wider catchment area
extending to the Victorian border. The redevelopment and redesign of many services provide ‘state of the art’
facilities and this can be attested to with the recent opening of the Mental Health Unit, Canberra Regional Cancer
Centre and the Women and Children’s Hospital.
Future scheduled development includes a major Rehabilitation and Aged Care Facility for 220 patients utilising a
Design Construct and Maintain Model (DCM) based on a fixed budget. This is the first time that the DCM model is
to be used for a hospital in Australia. In addition, the Canberra Health Service will be servicing a planned secure
mental health facility, the expansion of the National Capital Private Hospital and a clinical services hospital to be
built on the current Canberra Hospital site.
The Food Services example is but one department within TCH that has committed to planning and building a
collaborative and innovative service for the Nation’s capital, based on care, collaboration, integrity and excellence.
Terry Grimmond
Frequency of Use and Activation of Safety-Engineered Sharps Devices
Sharps injuries among health care personnel in Australia are of such concern the matter was brought before
Parliament in 2013. Many sharp injuries from safety-engineered devices are due to non-activation. Monitoring of
activation is recommended. This presentation will outlines the results of a sharps container contents audit
conducted in Australian capital cities.
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Cathy Di Bella, Special Projects Officer – Coeliac Australia and Karen Kingham - Brand Nutritionist, Nestlé
Professional
Eating Gluten Free With Confidence
The prevalence and diagnosis of coeliac disease has increased four-fold in the last 50 years. With approximately 1
in 70 Australians living with coeliac disease and a growing number of Australians also choosing gluten free, there is
an unprecedented demand for gluten free meals.
Eating away from home is perhaps one of the biggest challenges faced by people with coeliac disease; it can be
daunting and stressful for a person to find safe gluten free options. For our members, eating with confidence
outside the home where they have no control over the food is a major issue. Just 100 th of a slice of bread is
enough to damage the small bowel of a person with coeliac disease.
Coeliac Australia has developed a Gluten Free Standard for the food service industry and is launching two
programs to assist the food service industry to offer safe gluten free menu items – Gluten Free Accreditation
Program and a Gluten Free Training Program.
Peter Morgan Jones
The Food Experience
A follow up to Peters 2014 presentation “Don`t Give Me Eggs That Bounce” in Melbourne in 2014 Peter continues
his journey of food and dining for older people. This will highlight topics such as “food security” and how to
create the perfect food experience today and beyond.
Day 3 - Wednesday 14th October 2015
Maryanne Kerin
Dining with Cary Grant – All Style. What Baby Boomers are Expecting?
With the baby boomer generation just around the corner, and expectations and standards of food and dining in
aged care rapidly changing and higher than ever before, The Whiddon Group set out in 2012 to develop an
organisation wide standard and framework around food and dining. The result: Our award-winning program,
Dining with Dignity.
Dining with Dignity covers all aspects of food and dining, from the food itself and presentation, to texture modified
meals, onsite cafes, the dining environment, staff training and even hydration in the Outback. Dining with Dignity
began at a grassroots level at just 2 of Whiddon’s 19 residential services to allow the program modules to be
tested and trialled for practicality, efficiency, success and results before organisation wide implementation. Over
the past two years, the program has grown, with new modules added as areas of excellence or improvement have
been identified.
Tara Quirke - Care Governance and Quality Advisor – Blue Care
Are We Ready to Meet the Challenges Ahead?
Not only is Australia facing a rapidly growing ageing population, there is also an exponential increase in people
(including younger people) being diagnosed with dementia. This will pose significant challenges for hospitality
services in healthcare settings into the future. These clients are entering the healthcare system and are frequently
being cared for by our aged care staff either in community settings or in residential aged care facilities.
As we face the challenges and complexities of providing specialized hospitality services for the elderly, we are
faced with the additional challenges of providing creative solutions to entice people living with dementia of all ages
to eat nutritious, well balanced meals that will enhance their quality of life. Research has shown that good
nutrition and positive dining experiences can enhance quality of life for people with dementia.
This presentation will outline practical, affordable, commonsense tips that can be implemented to enhance dining
experiences for people living with dementia whether they are living at home, in residential care, or in hospital.
Kirsten Webster
Foodservice System Influences on the Nutritional Adequacy of Food Provided to Aged Care Residents
Existing evidence suggests malnutrition rates and their related costs in aged care facilities are high. Foodservices
provide nearly all of the food eaten by residents in aged care facilities, so they are able to influence residents’
nutritional status. It is therefore important to evaluate foodservice systems in aged care to understand how
nutritional adequacy is achieved. Few studies have methodically observed aged care foodservice systems over
time to explore how systems influence nutritional adequacy.
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This study aimed to investigate foodservice system influences on the nutritional adequacy of the food provided to
residents in a New Zealand aged care facility.
Alfred Matthews and Imran Hanif
Implementing a Patient Centred Food Model at Moorabbin Hospital
Traditional hospital food with two choices of hot meals is now a thing of the past at the Moorabbin Hospital.
Monash Health has started offering our patients at the Moorabbin Hospital 23 choices of hot meals available to
them for lunch and dinner. Do you fancy grilled fish with potato wedges and sweet potato or gently simmered beef
burgundy with steamed basmati rice or some spinach and ricotta ravioli for your mains? These are some of the
meals our patients can have, together with a selection of soups and tantalising desserts, including apple and wild
berry crumble or the all-time favorite chocolate pudding.
These `chefs` prepared and plated meals are produced at Monash Health's Central Production Kitchen, introducing
international best practice in food services. Our consumer group told us they needed more choices and better food
and we listened and started to think outside the box to produce this food model. The best feedback about the food
was from a patient after she had her dinner on Wednesday 6th August- “I was nauseated and all I wanted to eat
was jelly and ice cream... But when I opened the food, the Chicken Chasseur looked good, so I had to eat some. This
is the best meal I've eaten in a hospital..."
Maria Said, CEO
National Allergy Strategy
Maria will present on current legislation for foodservice facilities, the increase in prevalence of food allergy and the
management of patients with food allergy in healthcare settings. She will give an overview of food allergy, food
intolerance and confusion that exists on special dietary needs when it comes to lactose intolerance, coeliac disease
and food allergy, for example. Maria will give examples of health facilities that have developed protocols to
help manage patients with food allergy and will share examples on where mistakes are made.
Sharon McNulty and Imran Hanif
Improving Staff Training and Quality Assurance at Monash Health Central Production Kitchen Through Strategic
Partnering, ( IHHC Rosemary Pirie Award Winner 2014)
The Monash Health Central Production Kitchen (MHCPK) embraces the Monash Health vision of `exceptional care,
outstanding outcome` in everything we do. Since November 2009 the MHCPK has been operating from a new
facility under the trading name of Monash Health Central Production Kitchen supplying bulk food to Victorian
healthcare facilities.
In 2012 Monash Health established a strategic partnership with The Gourmet Guardian to manage the quality
assurance and HACCP program elements of our business. The vision for the partnership was to improve and
implement specific staff training not only for the MHCPK staff but also for the staff working in the Monash Health
receiving kitchens as well as our client`` kitchens.
Through this partnership we believe that we have been able to set new industry benchmarks in training and quality
assurance. Our quality assurance program was recognised in the 20th HACCP Awards where we were a finalist and
in 23014 our program won the IHHC Rosemary Pirie Award.
Denise Cruikshank and Troy Litzow
Foodservice Training Improves the Provision of a Safe and Quality Foodservice, an Evaluation of Statewide
Foodservice Training in Queensland
The Statewide Foodservices Network Unit (SFN) in Qld Health coordinates training for foodservice staff via a range
of online computer training, workbooks, DVDs and face to face workshops. Up to mid- 2014, 1132 staff had
completed VETEC accredited units of training coordinated by SFN. These included three Food Safety Units, three
Nutrition Units, Certificate 3 and 4 in Allied Health Assistance - Nutrition & Dietetics Support, Certificate 4 Frontline
Management and the Diploma of Management. An evaluation of accredited training was completed by four
University of Queensland Nutrition and Dietetics Students.
This study attempted to evaluate attitudes, motivation and to some extent behaviour change in an effort to
provide support and recommendations for the design and implementation of refresher courses and further
targeted training.
Gary Kennedy
Food Safety Trends and What is New?
In the past year or so, there have been some significant issues and changes that have impacted on the hospitality
in healthcare sector. There have been incidents resulting in the death of residents and patients while changes to
regulation and legislation continue. This session details some of the important issues that have recently occurred,
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why they happened and lessons that can learnt from these incidents. Changes to regulation, at both referral and
state level will be discussed, for example the changed Listeria monocytogenes standard and the impact that will
have on the foods supplied to your site.
Note: Program is subject to change, correct at the time of printing.
For more information go to www.ihhc.org.au
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Speakers Biographies
Ray McGhee, Journalist, Mortgage Broker, MC, Quiz Night Master , (Master of Ceremonies)
Until his change of direction in 2007, Ray McGhee was one of South Australia`s most experienced television
journalists. His 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.
Councillor Adrian Schrinner, Deputy Lord Mayor of Brisbane
Adrian has served as the local Councillor for Chandler Ward since September 2005 and in April 2011 he was elected
by his colleagues as Brisbane’s Deputy Mayor - the youngest in the city's history.
Adrian loves Brisbane and is passionate about his local area. He believes that the south eastern suburbs are the
best part of Brisbane to live in, and he is working to help make them even better for the future.
Following the 2012 Council election, Adrian was appointed as the Chairman of Council's Infrastructure Committee.
Prior to this, he served as the Chairman of the Finance, Administration and Economic Development Committee
between April 2008 and May 2012. Together with the Lord Mayor and the six other committee chairs, he is also a
member of Civic Cabinet.
Adrian is actively involved in supporting and assisting a wide range of local community groups and is honoured to
be the patron of the Brisbane Metropolitan Touch Association (BMTA) and Vice Patron for the Queensland Target
Sports Inc. In September 2012, Adrian became a board member and Director for the Hope Foundation Ltd.
Terry Grimmond, Consultant Microbiologist
Terry is an Australian microbiologist with 47 years experience in the healthcare industry. He is an international
speaker on Sharps Injury Prevention, Healthcare Waste Management and Sustainability. He serves on Sharps
Container Standards in four countries, was Canada’s representative on the ISO Sharps Container Standard and
chaired the review of the US Standard. His research also embraces sustainability and Life Cycle Assessments of
sharps containers and their impact on healthcare greenhouse gas emissions.
Terry is author of some 50 papers and has spoken at 150 assemblies in 16 countries and for his work has received
five awards for Distinguished Teaching, Outstanding Innovation and Outstanding Research.
Terry recently was invited by the CDC/WHO to work in Sierra Leone for 2 months to assist with the Ebola
crisis. The humanitarian task is close to his heart and he considered it a great privilege to be asked to be involved
in the initiative. Terry was part of a 10 member cohort who were involved in “Train the Trainers” in infection
control and safety procedures. His experiences will make for a not to be missed presentation.
Wendy Favorito, Director & Consumer Representative, Arthritis Australia
Wendy is well-versed with what it means to live with arthritis through her personal and professional
experiences with the health system. She currently holds a position as a Senior Speech Pathologist at St. Vincent's
Hospital, Sydney.
Zdenka Fuller, Business Support Manager, Food and Patient Services, HealthShare NSW.
Zdenka is responsible for providing support and help drive innovation on matters concerning packaging,
purchasing and supply of food. She works closely with Strategic Access, Arthritis Australia and manufacturers to
make packaging of single serve food products easier to open. Zdenka holds a Diploma of Business in Health
Management and has been working in Health for over 25 years in both regional and large metropolitan hospitals,
in the areas of Dietary Supervision, Food Service Supervision, Food Service Management, Purchasing and Project
Management.
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Fergal Barry, Director of Strategic Access and is a Senior Adviser to HealthShare NSW
Fergal helped develop the Initial Scientific Review accessibility design report as well as contributing to the Design
for Accessibility section of the Australian Packaging Covenant. Fergal has over 20 year’s management experience
working in Australia, USA, Asia and the Middle East working in multiple sectors including health and government.
Fergal is passionate about building bridges between industry, government and retail to help improve outcomes for
consumers and deliver competitive advantage for industry.
Alison Farrington, National Manager of the Researching Effective Approaches to Cleaning in Hospitals (REACH)
Project
Alison is a Registered Nurse, has a Bachelor of Education, a Master of Professional Education and Training, and 15
years experience in health, education and research project management.
Bianca Guthrie, Senior Dietitian – Food Service, Fiona Stanley Hospital, Perth
Bianca graduated as a Dietitian in 2001. She has worked in a variety of hospitals since that time as a
clinical dietitian and as a Nutrition and Dietetics Service Coordinator. During her Coordinator role she
worked with closely with Patient Catering Services to improve the hospital menu. She has always had an
interest in the area of Food Service which prompted her to accept her current position at Fiona Stanley
Hospital as the Food Service Dietitian, the first position of its kind in WA, in a brand new hospital. It is an
exciting and challenging role. Outside of work she is a mother of 3 who enjoys relaxing with family,
eating out and travelling.
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.
Sandra Gunner, Registered Nurse
Sandra Gunner is a Registered Nurse with 25 years’ experience in Aged Care in a variety of Management roles,
presently the Group care Manager of NoosaCare.
Sandra’s two passion pits are Dementia Care and providing food for her residents that is flavoursome, nutritious
and that fosters an enjoyment of food. She is a Committee Member of the Lantern Project, which is a shining light
on the issue of food in aged care. She believes that people in aged care need to “DO SOME LIVING.”
Murray McDonald, Director of Duplex Cleaning Machines
Murray McDonald has over 25 years experience in the distribution of healthcare cleaning equipment as Director of
Duplex Cleaning Machines. Duplex is an exclusive distributor of the Duplex and Tecnovap brand of steam cleaning
equipment in the Asia-Pacific Region.
Murray has worked closely with hundreds of hospital and aged care facilities in solving cleaning issues and
improving cleaning standards. Infection control is a key area of specialisation for Murray. He has run various
seminars and workshops Australia wide on infection control cleaning processes for aged care facilities and
hospitals.
Murray is author of the book 5 Steps to Chemical Free Cleaning in Healthcare. It acts as a step-by-step guide for
infection control specialists, environmental services managers and directors of nursing to implement a
chemicalfree cleaning program in their facility. With over 30 articles published in various industry publications, he
is a regular “go to” expert for the media on healthcare cleaning topics, and has written on issues such as:
Murray is passionate about healthcare cleaning education, and developed an Australian first “e-learning” program
for customers to take a self-paced, online course in sustainable infection control.
Sharryn Yelland, Accredited Practising Dietitian & Project Manager – Food Services, Country Health SA Local
Health Network
Sharryn has over 25 years’ experience in the area of Food Service. Her initiation to hospitality saw her working as
front of house, cleaner, wait staff and self-taught cook in the private sector. With a passion for quality she
embarked on a journey of learning, starting with a Diploma of Restaurant and Catering Management. A move to
Country Health SA as a kitchen-hand, and later as a cook, provided Sharryn with hands on experience of working in
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the hospital kitchen environment. Her growing curiosity for how food relates to health and healing resulted in her
studying nutrition, completing a Bachelor of Nutrition and Dietetics from Flinders University, SA in 2005. Sharryn
then moved into the area of health as an Accredited Practising Dietitian, gaining experience in recipe analysis,
menu reviews, staff training and nutrition consultancy for aged care, where she developed a particular interest in
Food Service from a systems management perspective. Sharryn returned to Country Health SA in 2008 and has
recently been awarded the opportunity to become involved in Food Services as a Project Manager. She is currently
enjoying integrating all her previous experiences into the tasks and challenges of improving Food Services in
Country Health SA facilities from an organisational perspective.
Steve Garland
Steve Garland id a cleaning industry professional with over 20 years of industry experience. An electrician by trade,
since joining the cleaning industry, Steve has enjoyed being a part of the ever evolving hygiene supply industry.
This has presented many exciting opportunities to advance his career and to work with and learn off a broad array
of cleaning professionals.
Steve is a results driven professional with a highly successful background in business management, technical sales
and new product development. Steve’s priority is to provide outstanding hygiene solutions and a superior
customer experience.
Today Steve works at XO2 - Australia’s leading supplier of professional cleaning products, hygiene solutions and
washroom innovation. The core to XO2’s success comes from product innovation, service excellence and good old
fashion hard work
Nanette Taylor, ACT Health Directorate Change Manager for the MyMeal Integrated Food Services Management
System Project.
Nanette has worked intermittently with the Canberra Food Services since completing a review of the facility in
2008 and was seconded to the role of Food Services Project Manager in 2009 to implement the review
recommendations and is now undertaking projects in Aged Care and Building and Infrastructure IT
implementations.
Prior to working with ACT Health, positions in NSW Health have included the Food and Volunteer Services Manager
at the Liverpool Hospital, Food Services Manager at Canterbury Hospital and Hotel Services Manager at War
Memorial Hospital plus has significant exposure to international healthcare operations and trends. As a past Board
and Life Member of the IHHC tasked to lead the overseas study tours, the sharing of the knowledge gained in
collaboration with food, nutritional and clinical teams has allowed the latest trends to be shared with fellow
members as considerations when determining the ‘best fit’ for future business solutions to improve service
outcomes in the lives of our valued consumers.
A/Professor Robyn Littlewood; Director, Dietetics and Food Services, Lady Cilento Children’s Hospital, Children’s
Health Queensland.
Dr Robyn Littlewood is currently the Director of Dietetics and Food Services, Lady Cilento Children’s Hospital and
the Professional Lead for all nutrition and dietetics-related services within 5 sites across Children’s Health
Queensland.
Dr Littlewood holds an Adjunct Associate Professor position with the Queensland University of Technology and has
completed both a Masters of Medical Science and PhD in the area of Paediatric Nutrition and is currently
completing an MBA.
Dr Littlewood is currently the Chair, Paediatric Obesity Working Group, Secretariat, Queensland Health Nutrition
and Dietetics Statewide governance group, Dietitian and Nutritionist Strategic Coalition as well as Chair, National
Paediatric Dietetic Management Group and 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, head injury, malnutrition and obesity.
Dr Littlewood continues to maintain a clinical position in the area of tertiary Paediatric Obesity and maintains
special interests in the area of Paediatric Food Services and neonatal nutrition.
Bill Klein, President and CEO DM&A
Bill is a graduate of Florida International University with a B.S. in Hospitality Business Management. He has over 30
years in the food service industry.
Bill’s diverse work history includes culinary and managerial positions in airlines, restaurants, hospitals, and nursing
homes. He has been an Administrator over food services, for a multi-campus health system and a Food Service
Director responsible for many, multi-location health campuses, while working for a major food management
company. He also owned his own consulting firm that focused on training teams and addressing specific needs of
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long-term care operations and regulatory preparedness. Bill continues to speak at events all over the world, most
recently: Australia, Canada, and Malaysia.
He is Partner, President, and CEO of DM&A. During his tenure, Bill has led the development of many new, exciting
and client beneficial programs, making DM&A the largest combined Food Service, EVS, and Design Consulting and
Coaching firm in North America. From revenue growth and profitability to systematic budget reductions, he
provides clients with powerful tools that lead to a clear path for sustained success. His passion for operational
excellence is evident in the results he helps our clients achieve.
Cherie Hugo, Bachelor of Health Science and Masters of Nutrition and Dietetics
Since completing a Bachelor of Health Science and Masters of Nutrition and Dietetics, Cherie's goal has been to
simplify the healthy eating message by providing practical and enjoyable nutrition strategies in the community.
She managed the dietetics departments at John Flynn Hospital for 10 years and Pindara Private Hospital for three
years. In 1999 Cherie established her private practice clinic, My Nutrition Clinic. Over this time she has written
weekly nutrition columns in newspapers (over 650 columns published), as well as feature articles for magazines
such as Healthy Food Guide and Diane, and radio and TV appearances spreading the importance of good food. In
the past 2 years, Cherie has founded The Lantern Project – a National collaboration designed to bring back the joy
of good food in Residential Aged Care Facilities.
The Lantern Project is a group of innovative experts, including Maggie Beer, Peter Morgan Jones, David Sinclair
(StewartBrown Accountants) from diverse backgrounds coming together to create novel ways to improve the food
experience for residents. As part of this process, Cherie is completing her PhD to quantify the value of good food in
aged care and as part of this journey has developed the EXPLORE app designed to gain unique insights in the dining
experience. After hours, Cherie has spent the last decade developing her green thumb and enjoys managing an
extensive organic vegetable garden, orchard and native timber plantation with her husband and children on their
hinterland property.
Cathy Di Bella, Special Projects Officer, Coeliac Australia
Cathy has worked in the not-for-profit sector for over twenty years and is now leading the Coeliac Australia Gluten
Free Accreditation Program for the Food Service Sector. Cathy previously was Executive Officer for Coeliac
Queensland before moving to Melbourne in 2013.
Cathy understands the challenges people face when they medically require a gluten free diet as she was diagnosed
with coeliac disease in 2006. Coeliac Australia has to date developed a Gluten Free Standard as well as a Gluten
Free Accreditation Program for the Food Service Sector and is currently developing an online training program.
Three McCafe stores in the Hunter Valley have successfully trialled the Coeliac Australia Gluten Free Accreditation
Program and it will soon be launched to the wider market.
The Coeliac Australia vision of people who live with coeliac disease being able to ‘eat with confidence’ whether in a
restaurant, hospital or in fact anywhere out of their home is the driving force behind this vital project.
Karen Kingham, Nestlé Professional Brand Nutritionist
Karen Kingham is the Nestlé Professional Brand Nutritionist. Karen completed her Bachelor of Science and Masters
of Nutrition and Dietetics at the University of Sydney, and has experience working as a clinical dietitian both in
public and private hospital systems. Karen has spent time as a consultant to the food industry and also writes
regularly for the food media in both print and online mediums. Karen is advises on new product development and
oversees nutrition communications for Nestlé Professional in Australia and New Zealand.
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.
Maryanne Kerin, Food & Beverage Manager – The Whiddon Group
Maryanne completed her apprenticeship in cooking at the William Angliss College in Melbourne more than 25
years ago and has established her career, in Melbourne hotels and in such iconic venues as the Melbourne Cricket
Ground, Sydney Cricket Ground, Sydney Town Hall, Taronga Zoo, Sydney Olympics and many more.Maryanne has
been part of the Whiddon team for more than 6 years now , and has implemented several innovative and award
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winning food and dining programs, developed team structures and training systems for catering staff and
introduced new styles of menus and food consultation for aged care residents.
Kirsten Webster, Dietitian
Kirsten Webster (PGDip) is a registered dietitian, teaching foodservice management at the University of Otago
(Dunedin, New Zealand). She has a keen interest in understanding how foodservice influence the nutrition of
captive audiences, who rely on the foodservice for most or all of their nutritional requirements. Her presentation
will describe results from her master’s research.
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.
Imran Hanif, Support Services and CPK Manager, Monash Health
I have been working at Monash Health for 7 years as the Support Services & CPK Manager. 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 4 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.
Maria Said, Anaphylaxis Australia Inc, National President
Maria Said has been a member of Allergy & Anaphylaxis Australia (A&AA) since 1993. Her interest evolved when
her second child was diagnosed with a potentially life threatening food allergy, asthma, eczema and allergic
rhinitis/hay fever in the early 1990s. She became National President of the organisation in 1999 and continues to
hold this title.
Since that time, as an advocate for individuals who live with the risk of anaphylaxis, she has presented on the
recognition, management and emergency treatment of anaphylaxis. She shares information on the mission of the
organisation, the consumer perspective and, food allergy and anaphylaxis to teaching & health professionals, the
food industry, federal and state government departments and the Australian community. Maria, through A&AA
has worked closely with food industry in Australia, involved in the formation of the Allergen Bureau and work
done on the VITAL labelling process since its beginnings.
Maria is a member of the Australasian Society of Clinical Immunology and Allergy and holds a position on several
working parties. She has co authored several publications in medical journals. Maria is a member of the
International Food Allergy and Anaphylaxis Alliance Committee and a committee member of the European
Academy of Clinical Immunology and Allergy Patient Support Interest Group. Maria has been invited to present at
international allergy and food labelling meetings in the US, Canada and Europe.
As president of A&AA, Maria forwarded statements to NSW, WA and Victorian Coroners after the deaths of
children and young people from food anaphylaxis. Of the deaths in recent years, those of 6 young people (aged 420 years) have resulted in Coronial Inquests in the last 9 year period. Maria has been called to assist State
Coroners as an expert witness in 5 of the 6 inquests. The unfolding of these stories and investigations has resulted
in change throughout the country.
Maria is co-chair of the National Allergy Strategy which was launched in Sydney in August 2015. The National
Allergy Strategy Steering Committee is now progressing implementation of the Allergy Strategy.
Maria is a registered nurse with experience in emergency and paediatric nursing. Maria is a registered nurse with
experience in emergency and paediatric nursing.
Sharon McNulty, Director Support Services, Monash Health
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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 re-engineering of the way cleaning services are delivered across Monash Health including
establishing new Quality Assurance Parameters and Staff Training
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 co-written 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.
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Acknowledgments
The IHHC National Board, the Queensland 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.
Premium Supporter
Shared Premium Supporter
Shared Executive Supporter
Executive Supporter
Business Supporter
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Welcome Reception
Delegete Gift Supporter - Compendium
Thank you
On behalf of the Organising Committee, I would like to thank you for your support of the 2015 Brisbane
Conference and look forward to seeing you in Launceston at the 2016 conference.
Ken Howatson
Conference Chair
For further information about the Institute of Hoppitality in HealthCare Ltd (IHHC) speak with one of the
committee, contact the IHHC secretrait on 03 94163833 ihhc@clema.com.au or go to our website at
www.ihhc.org.au
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