Contents

1. Part 1

   Hospital food standards

   1. 1. Standards for health and sustainable food in hospitals

   2. 2. Reports on progress made

   3. 3. The standards’ objectives

   4. 4. Provision of other food

2. Part 2

   Service user requirement

   1. 5. Inspections

   2. 6. Failure to comply with conditions

   3. 7. Consultation

3. Part 3

   Miscellaneous

   1. 8. Interpretation

   2. 9. Short title, commencement and extent