Steps involved in online event registration

  1. Log in to your account. If you are not a member of our association, you may need to create a new account first.
  2. Once you have logged in, scroll down and click "Register Myself"
  3. Some events may require you to answer questions about dietary requirements and other information.
  4. If the event has program items, click "Add" next to any item you wish to attend (not all events have program items)
  5. Click "Proceed to Checkout" to pay for your registration. Your registration is not valid until we receive your payment.

Please note: Cost displayed below is based on your membership level (members and non-members pay different rates). All transactions are processed in Australian Dollars (AUD)

Step 1: Log in or Create an Account

Sign in with your existing account

Create a new Account






Click here to create a new account



Use this option if you aren't a member and do not have an account

Step 2: Click 'Register Myself' to begin registration

VIC BRANCH : Food Safety Update & Sustainability

FOOD SAFETY UPDATE & SUSTAINABILITY IN FOOD SERVICE

Thursday 28 March 2019   12:00 noon (lunch provided)


St Vincent's Private Hospital, 59 - 61 Victoria Parade, Fitzroy


Food Safety Update

Presented by Pauline M Maloney, Senior Policy Officer, Food Safety Unit, Department of Health and Human Services

Presentation summary

Who is the Food Safety Unit?  What is their role?  How can you contact them and tap into their expertise?  Are there any learnings from food safety events that we can learn from?  Join with Pauline as she presents on these and many more topics in an interactive session of fun, key learnings and information sharing.

Eating Green?  Results and recommendations from an audit of waste in hospital foodservice

Presented by Jorja Collins, Dietitian Eastern Health

Jorja is a foodservice dietitian at Eastern Health and researcher at Monash University. She is the kind of person who takes her keep cup on overseas holidays She is leading a project 'Eating Green: Exploring sustainability in Foodservice' that brings together her foodservice and research experience and her passion for doing her bit for the planet. This project looks at the impact hospital foodservice has on environmental outcomes and cost, and what can be done to improve sustainability. It includes a series of studies, the first undertaken in October 2018 was a baseline audit of waste in foodservice at Eastern Health.

Presentation summary

There is growing social obligation and policy requirements for public health services to utilise environmentally sustainable practices, including minimisation and effective management of waste.

Eastern Health undertook a study with the aim to identify the amount of waste generated in hospital foodservice, waste disposal practices and its cost.

What were the results - How much food and packaging waste did their foodservice department generate? What happened to the waste? What is the cost of all that stuff that goes in the bin? This presentation will provide a snapshot of the findings, recommendations for change and tips for conducting a waste audit at your site.

Importance of Waste or Sustainability Champions

Presented by Glenda Prewett, Contract and Procurement Manager, The Royal Victorian Eye and Ear Hospital

Glenda has worked in the Healthcare Supply Chain Industry for over 40 years, first starting her role in a supply stores at an Air force Base.  After nearly 20 years Glenda moved into a Procurement role at Western Health responsible for Food Services, then transferred to the Royal Melbourne Hospital to work in their Procurement and Supply Department. For last ten years Glenda has been at The Royal Victorian Eye and Ear Hospital.  This role is responsible for a number of services, such as managing supplies, and delivering goods and services such as Waste, Food, Cleaning, Porters, Gardens, Radiology and Pathology.  It’s a diverse role that sometimes presents some interesting challenges. 

 

Outside of work, Glenda and her partner have an interest in old vintage and classic cars. Which can sometimes raises the question about environmental impact. It’s a debate to be had......................if you are game enough!

 

Presentation Summary

 

We continue to be inspired by Health Services that are taking measurable steps to solving waste reduction challenges, but this couldn’t happen without our “Waste or Sustainability Champions”.  These champions help maintain momentum, especially when you hit bumps along the way, they lead the way and have firsthand experience.  Often its where the story begins……….

 

Thinking outside the box

Presented by Imran Hanif, Central Production Kitchen & Support Services Manager for Monash Health.

Imran Hanif is the Support Services and CPK Manager at Monash Health. In the last 11 years Imran has been the lead in many innovative initiatives implemented at Monash Health and other health services. Imran has been involved in many different projects across the state of Victoria. Imran has presented at many IHHC events and is also a regular presenter at Monash University.

He has worked in four different countries in all aspects of hospitality including sporting events, 5 star hotels, organizational catering restaurants and hotels. Imran is a catering college graduate, MBA and PhD in Economics.

Presentation Summary

The Monash Health Central Production Kitchen provides a range of high quality cook chill meals to 20 metropolitan public hospitals and aged care facilities operated by Monash Health and Eastern Health and cook freeze specialized meals to over 30 facilities. Production is in excess of 40,000 meals per week.

The Monash Health Central Production Kitchen has demonstrated a commitment to environment sustainability  through a number of initiatives.  Imran will share with you how they have partnered with suppliers to deliver on some of the following initiatives

  • Introduction of Smartpak Meals to reduce food wastage and enhance patient experience, a first in Australian public hospitals.
  • The introduction of environmentally friendly electrolysed water for cleaning and sanitising.
  • Automation of all temperature recording/ monitoring to ensure 100% compliance with our identified Critical Control Points and associated Critical Limits and reduce paper usage within the CPK.
  • Introduction of co-mingled recycling in the kitchen
  • Elimination of Cardboard boxes from the fresh meat and chicken supplier.
MHCPK is working now to effectively manage organic waste.

Parking is available in the St Vincent's Car Park - $10 for the first hour; $16 for 1 - 2 hours; $19 for 2 - 3 hours; $21 for 3 - 4 hours; $24 for 4 - 5 hours

This is a free event, but you are required to register to attend
When
28/03/2019 12:00 PM - 4:00 PM
Where
St Vincent's Private Hospital 59 - 61 Victoria Parade Fitzroy, VIC 3065 AUSTRALIA
Add To Calendar
2019-03-28 12:00:00 2019-03-28 16:00:00 Australia/Melbourne VIC BRANCH : Food Safety Update & Sustainability St Vincent's Private Hospital, 59 - 61 Victoria Parade, , Fitzroy, 3065, VIC, Australia Institute of Hospitality in HealthCare Ltd admin@ihhc.org.au IHHC_Event

Program


Thursday, 28 March 2019

 
Time
12:00 PM - 4:00 PM
28/03/2019 12:00 PM