Hospital catering and canteen services

Doctors and staff

Meals scheduled around the hospital duty roster, including night shifts on request; rotating menus with enough energy for demanding work.

Patients

Standard meals for inpatients, delivered to each ward from the daily meal order list; portions and energy values agreed with the hospital.

Therapeutic diets

Diets prescribed by physicians and the nutrition department; prepared, portioned, trayed and delivered individually for each patient.

Visitors and families

Canteen with a varied menu and posted prices; convenience counters set up to suit the hospital.

Common diet types

• Diabetes
• Cardiovascular and hypertension (low sodium)
• Renal
• Liver and gallbladder
• Pre- and post-operative
• Soft, liquid and pureed
• Elderly patients and patients with chewing or swallowing difficulties

The exact list follows each hospital’s prescriptions.

How Hiepphatfood controls it

• Menus and portions follow diets approved by the nutrition department
• Daily meal orders received by patient, ward and bed
• Separate preparation and traying; diet label on every tray
• Order list checked before delivery to the ward
• Retained samples and records kept for every meal

Hygiene control

• One-way kitchen layout with separate raw and cooked zones
• Colour-coded knives, boards and trays
• Scheduled pest prevention
• Pre-shift health checks for staff

Incident response

• Stop serving the affected dishes, hold the trays and activate the emergency procedure
• Seal retained samples, leftover food and ingredients from the same batch
• Trace every dish to its batch and supplier; provide all records to the hospital and authorities
• Product liability insurance with Bao Viet, total limit USD 1 million