Hospital food 'not hot’ but ‘will improve’

Compass says some Dunedin Hospital patient meals were not hot enough this week, but the meals are improving each day.

The multinational introduced a new menu for Dunedin Hospital and Wakari Hospital patients on Wednesday.

‘‘We are aware some meals were not hot enough when they reached patients [on Wednesday] and we expect this to improve with the transition to the new service,'' a spokeswoman said.

The main meal was now served in the evening, rather than at lunch-time.

‘‘As we adapt to this, the evening meal service may take slightly longer than usual, though food temperature should still be good.''

‘‘Each day, as we adapt to the new food-service model, meal services to patients are improving.''

The meal on Wednesday included steamed silverbeet and cooked ‘‘pre-frozen pumpkin''.

There had been positive feedback about the food, she said.

The situation prompted comment on social media this week, with some people still upset about the decision to outsource the meals and sack some Dunedin Hospital kitchen staff.

In a press release, Compass said it used pasta made by Dunedin-based firm Pasta D'Oro, not just at Dunedin Hospital but for its other DHB food contracts.

Compass called Pasta D'Oro ‘‘family-owned'', but a spokeswoman clarified it was owned by ‘‘four families'' when the Otago Daily Times pointed out it was part of South Island Fresh Foods Ltd, based in Christchurch.

Other southern suppliers are Cerebos Gregg's, Quality Bakers, Southern Hospitality, and Kaan's Catering Supplies.

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