Profit vs. Patient: The Challenges of Food Supervision in Hospital Coffee Stands

Hospitals’ coffee stands are a prime example of how profit considerations can hinder food product supervision. The shoppers at these stands are considered a captive audience, as they are unable to purchase fresh food products. Some are also tied to the hospital while caring for relatives or being hospitalized themselves. This has led to low pricing in tender terms, which has hindered efforts to address this issue.

The Ministry of Health has discussed intervening in price controls but no action has been taken yet. Dr. Dalia Shilian, the Chief Economist of the Consumer Protection Authority, suggested setting threshold prices for certain products in tender terms. Charlo, the director of the Department of Supervision of Hospitalization at the Ministry of Health, emphasized the need to define basic products for supervision such as water and coffee. Legislation initiated by the Ministry of Economy may be required for proper supervision.

Eti Fitosi of the Government Medical Centers Division mentioned that hospitals sometimes struggle to find suitable franchisees leading to the use of electrical devices for food sales. Shlomi Grossman, head of the purchasing department at “Klelit,” discussed a uniform tender in medical centers with a supervised price list that did not deter franchisees. Yoav Sibor, health commissioner in the budget department warned about potential negative effects on hospital revenues from increased price control.

MK June whistles (Shas), chairman of the committee, criticized the Ministry of Economy’s lack of action on food product supervision in hospitals and demanded a detailed position within a month. He also called for a comprehensive inspection by the Ministry of Health to determine which food products can be monitored in hospitals with a goal to guide hospitals to include a set number of basic food products at fixed and reduced prices in their tenders for public benefit.

In summary, addressing low pricing in tender terms is an important issue that needs immediate attention from both government agencies and stakeholders involved in hospital food supply chain management. It requires cooperation between different departments and careful consideration