The 2017-19 CQUIN on 'NHS staff health and wellbeing' is one of thirteen mandatory CQUINs. Its goal is to improve the food environment and the health of the food offer in hospitals so that it is easier for NHS staff to make healthier choices, supporting their health and wellbeing.
Estimates from Public Health England put the cost to the NHS of staff absence due to poor health at £2.4bn a year – around £1 in every £40 of the total budget. Evidence from the NHS staff survey and elsewhere shows that improving staff health and wellbeing will lead to higher staff engagement, better staff retention and better clinical outcomes for patients.
There are three key indicators; the introduction of health and wellbeing initiatives; healthy food for NHS staff, visitors and patients; and improving the uptake of flu vaccinations for front line clinical staff.
The key indicator which focusses on healthy food requires providers to achieve a step-change in the health of the food offered on their premises in 2017-19, with the following outcomes:
a. The banning of price promotions on sugary drinks and foods high in fat, sugar and salt;
b. The banning of advertisements of sugary drinks and foods high in fat, sugar and salt on NHS premises;
c. The banning of sugary drinks and foods high in fat, sugar and salt from checkouts; and
d. Ensuring that healthy options are available at any point including for those staff working night shifts.
In addition there are restrictions to the percentage of certain drinks, confectionary, sweets, pre-packed sandwiches and savoury pre-packed meals that can be stocked for sale in hospitals.
For more details you can find our CQUIN 2017-19 briefing here.