Food Safety Advice for Vulnerable Patients/Residents in Healthcare Settings on the Island of Ireland
- Project start date: 1 September 2019
- Project status: Completed
- Project type: Food safety
- Discipline: Microbiology and food hygiene
- Author/s: Dr Lynsey Hollywood, Ulster University
Research objective
This project aims to investigate current perceptions, policies and practices relating to the storage, handling and food safety of high risk foods brought in to vulnerable patients in healthcare settings on the island of Ireland.
Outputs
Research report
- Title: Food Safety Advice for Vulnerable Patients/Residents in Healthcare Settings on the Island of Ireland
- Date: 22 September 2025
- Summary: This report examines food safety risks linked to food brought into healthcare settings for vulnerable patients on the island of Ireland. Involving a rapid evidence assessment, focus groups with visitors, and interviews with managers and healthcare professionals, it identifies gaps in policy, communication, and staff training, and proposes practical recommendations to protect patient health while respecting the reasons for visitors bringing in food.
- Findings:
- Evidence from the literature emphasised gaps between knowledge and practice among food handlers and a strong need for education programmes on safe food handling.
- The study found inconsistencies in food safety guidance across hospitals and care facilities.
- Many visitors showed a good general knowledge of food safety but reported a lack of awareness of food safety policies regarding food brought into the healthcare setting.
- Managers and healthcare professionals also lacked awareness of existing policies, but described having a duty of care to keep patients safe and asking visitors not to provide food that might harm the patient.
- Key drivers for bringing food included patient preference, supplementing in-house catering, and emotional connection.
- Risks identified included unsafe storage, inappropriate food choices, and lack of monitoring.
- Both visitors and staff highlighted the need for clear, consistent guidance and practical solutions, including storage options and training.
- Recommendations:
The report recommends a co-designed, island-wide food policy that provides simple, consistent visitor guidance, clear descriptions of high-risk foods, and practical protocols for transport, storage, and disposal.
It calls for a visitor awareness campaign using leaflets, signage, and digital media to encourage safer food choices and offer alternative non-food gifts.
Healthcare professionals should receive enhanced training to improve their knowledge of food safety and confidence in advising visitors.
The report also recommends further research into visitor behaviour and patient experiences, and improved on-site catering options to reduce reliance on outside food.
These measures aim to create a safer, more supportive food environment for vulnerable patients.
