A HEALTH workers’ union has vowed to fight plans to replace hospital chefs across Oxfordshire with pre-prepared ready meals.

Unison said the plans were a “huge concern” for patients and community hospital cooks fear they will lose their jobs.

The union said Oxford Health NHS Foundation Trust had no plans to consult the public about its proposal to “outsource” meals to a private food company.

Unison convenor Sharon Akers, a nurse at Bicester Community Hospital, said: “These proposals are a huge concern to our members, many of whom have worked in the kitchens of the local community hospitals for more than 20 years.

“They are among the lowest-paid workers in the NHS and are dedicated individuals who want to do their best for patients.


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“Not only are our members concerned they will lose their jobs but also that quality of provision will be reduced for patients over time.”

Unison will launch a petition opposing the move and supporting in-house catering services, she said, in an attempt to urge the trust to change its mind.

She added: “All NHS trusts are strapped for cash because of year-on-year Government cuts to NHS funding, and sadly outsourcing in-house services to private companies is all too common. History shows that over time these companies drive down quality and the terms and conditions of staff in order to maximise profits.

“We were very concerned to hear that the trust has no plans to publicly consult on these proposals and believe the public has a right to know and be involved in the decision-making process.”

Food is already prepared using the cook-chill process at Abingdon, Henley, Bicester and Oxford City hospitals, and is set to be rolled out to Chipping Norton, Didcot, Wallingford, Wantage and Witney.

The system sees meals cooked elsewhere before being chilled, transported to the hospital and reheated onsite.

After the Oxford Mail revealed the cost-saving plans by Oxford Health on Tuesday we were contacted by concerned readers.

Ron Fry, 87, from Garsington said when he spent two weeks at Oxford’s John Radcliffe hospital last year with a broken leg the cook-chill meals were “virtually inedible.”

But, he said, when he was transferred to Wallingford Community Hospital: “What a difference it was.

“The food was good, no strange taste, and it was because it was cooked fresh.”

Oxford Health spokesman Alistair Duncan said: “Some services such as ‘cook-chill’ are already successfully established at our mental health hospitals and at some of our community hospitals, guaranteeing consistent standards of nutrition, food safety and quality.

“Recent independent assessments of patient satisfaction with food on these sites has been very positive.”