{"id":21334,"date":"2020-04-03T14:55:38","date_gmt":"2020-04-03T12:55:38","guid":{"rendered":"https:\/\/www.chu-poitiers.fr\/?p=21334"},"modified":"2020-04-03T14:57:45","modified_gmt":"2020-04-03T12:57:45","slug":"covid-19-evolutions-de-fonctionnement-au-sein-du-service-de-restauration-du-chu","status":"publish","type":"post","link":"https:\/\/www.chu-poitiers.fr\/en\/covid-19-evolutions-de-fonctionnement-au-sein-du-service-de-restauration-du-chu\/","title":{"rendered":"Covid-19 : \u00e9volutions de fonctionnement au sein du service de restauration du CHU"},"content":{"rendered":"\n<h3><strong>L\u2019\u00e9pid\u00e9mie de covid-19&nbsp;a aussi des r\u00e9percussion sur la cuisine centrale du CHU et le service restauration. Comment se sont-ils adapt\u00e9s&nbsp;?<\/strong><\/h3>\n<p>Comme beaucoup d&#8217;autres services, nous nous adaptons aux contraintes et \u00e0 l&#8217;\u00e9volution de la crise. Avec les probl\u00e8mes de gardes d&#8217;enfants, et les cas d&#8217;\u00e9victions pour raison de sant\u00e9, nous maintenons notre activit\u00e9 avec seize agents de restauration en moins. Mais pour l&#8217;instant, cet absent\u00e9isme ne perturbe pas nos services, car il a \u00e9t\u00e9 absorb\u00e9 par la fermeture des restaurants du 11<sup>e<\/sup> \u00e9tage de Jean-Bernard ainsi que de l&#8217;internat sur le site de Mil\u00e9trie \u00e0 Poitiers. Donc, \u00e0 ce jour, nous ne rencontrons pas de probl\u00e8mes en termes d&#8217;effectif.<\/p>\n<h3><strong>Comment sont organis\u00e9es aujourd&#8217;hui la pr\u00e9paration et la distribution des repas pour les patients&nbsp;?<\/strong><\/h3>\n<p>Concernant les patients, il n&#8217;y a pas de v\u00e9ritables changements. Nos \u00e9quipes poursuivent normalement la pr\u00e9paration des menus et des plateaux qui sont distribu\u00e9s dans les diff\u00e9rents services d&#8217;hospitalisation. Bien que nous ayons d\u00e9j\u00e0 des contraintes et des normes tr\u00e8s strictes en mati\u00e8re d&#8217;hygi\u00e8ne alimentaire hospitali\u00e8re, nous les avons renforc\u00e9es avec le port de gants compl\u00e9mentaires dans certains secteurs de pr\u00e9paration, et nous multiplions les s\u00e9ances de nettoyage vapeur sur toutes les surfaces de la cha\u00eene alimentaire afin de prendre un maximum de pr\u00e9cautions.<\/p>\n<h3><strong>Et pour le personnel&nbsp;?<\/strong><\/h3>\n<p>Comme vous le savez, avec les mesures de confinement, les restaurants du 11<sup>e<\/sup> \u00e9tage de Jean-Bernard et de l&#8217;internat ont \u00e9t\u00e9 ferm\u00e9s. Depuis le 17 mars, nous avons donc mis en place un syst\u00e8me de \u00abpanier&nbsp;\u00bb que le personnel peut venir chercher r\u00e9cup\u00e9rer au restaurant du 11<sup>e<\/sup>. En pratique, c&#8217;est plut\u00f4t simple&nbsp;: nous proposons une formule compl\u00e8te &#8211; avec entr\u00e9e, plat, fromage et dessert \u2013 avec un minimum de choix, pour un tarif de 4,08\u20ac. Le panier est pr\u00e9par\u00e9 par l&#8217;un de nos agents, et servi dans un sac en kraft, du lundi au vendredi, entre 11h et 14h30. Bien s\u00fbr la formule est \u00e0 emporter. Il n&#8217;est pas possible de le consommer sur place. Nous avons que des retours positifs sur cette prestation, qui permet \u00e0 chacun de manger chaque midi, un repas vari\u00e9 et \u00e9quilibr\u00e9.<\/p>\n<h3><strong>Envisagez-vous de proposer d&#8217;autres services dans ces prochaines semaines&nbsp;?<\/strong><\/h3>\n<p>Pour l&#8217;instant, cela n&#8217;est pas envisag\u00e9. Mais nous nous tenons bien s\u00fbr \u00e0 disposition en fonction de l&#8217;\u00e9volution de la situation. Le premier jour de fermeture, comme notre plat du jour \u00e9tait d\u00e9j\u00e0 pr\u00eat pour les restaurants, nous avons pu offrir plusieurs barquettes collectives (l&#8217;\u00e9quivalent de 300 parts) au personnel des services de soins les plus impact\u00e9s, qu&#8217;ils ont pu consommer au sein de leur service. Il est tout \u00e0 fait normal de faire preuve de solidarit\u00e9 dans ces moments difficiles pour tous. Nous pr\u00e9f\u00e9rons bien entendu offrir les plats \u00e0 ceux qui sont sur le terrain, plut\u00f4t que de les jeter. D&#8217;ailleurs, cette crise montre bien toute la solidarit\u00e9 entre les diff\u00e9rents services de l\u2019\u00e9tablissement, ainsi que de l&#8217;ext\u00e9rieur car nous avons plusieurs traiteurs et restaurateurs poitevins qui se proposent d&#8217;offrir des plats cuisin\u00e9s pour le personnel soignant. Pour ma part, je remercie \u00e9galement toute l\u2019\u00e9quipe du service de restauration qui sait se rendre disponible et volontaire pour aider au sein des cuisines, mais aussi pour conforter les services logistiques pour lesquels il y a un besoin ponctuel.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>David Briand, responsable du service de restauration du CHU de Poitiers, a r\u00e9pondu \u00e0 nos questions.<\/p>\n","protected":false},"author":1,"featured_media":21335,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-21334","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Covid-19 : \u00e9volutions de fonctionnement au sein du service de restauration du CHU - 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