Mater is thrilled to shine the spotlight on one of the busiest sectors within our organisation – today we salute and thank our dedicated hospitality workers in healthcare.

Behind every meal is a comprehensive and meticulous planning process ensuring meals tick the appropriate boxes for each patient. From dietetic assistants and menu monitors to dietitians, chefs, and servers, our hospitality supply chain is long, varied, and integral to patient wellbeing

Mater Director of Dietetics and Foodservices Sally McCray said the team is committed to providing high quality, safe, nutritious, and appetising meals for all patients.

“Providing nutritious food is an important part of caring for our patients during their hospital stay, where they are offered varying meal choices based on their specific nutritional needs and medical condition,” Sally said.

The Dietetics and Foodservices team provides an integrated room service menu catering for more than 87 different diet types, including vegan, vegetarian, kosher, gluten free, lactose free or culturally specific.

Each meal is carefully curated and prepared in accordance with the highest food safety standards and best practice hospital menu standards.

Following a recent full menu review at the central cook-chill production unit in Rockhampton, Mercy Foodservices added some contemporary new meal options for Central Queensland patients. 

“Our expert dietitians have also fully assessed all Mercy Food Services menu items for nutritional compliance against national and international best practice standards to ensure patient and resident safety and enhanced experience,” Sally said.

“As part of our commitment to patient safety we have also commenced including gluten testing as part of our regular food testing schedule to ensure strict compliance to food allergy diets.”

To all our hospitality in healthcare staff, thank you for the important work you do in providing compassionate care to our patients.