HOME & COMMUNITY Policy No.: PM-3-230

SUPPORT SERVICES Revised Date: July 2008

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SECTION: PROGRAM MANUALS

TOPIC: DAY AWAY PROGRAM

POLICY TITLE: RESTICTIONS ON ALL FOODS

POLICY STATEMENT

All food which is served too, or consumed by clients or volunteers must be purchased or donated from a source, which is regularly inspected by the Public Health Unit. The only exceptions are some non-hazardous food items made in program and listed below. Under no circumstances can home-made baked goods, home grown fresh fruit or vegetables, homemade preserves and maple syrup, etc. be accepted or brought to program.

PROCEDURE

  1. If someone wishes to donate a food item it must be purchased from a publicly inspected store or restaurant and should be in its original packaging so the source can be easily determined.
  2. An alternative, which may be recommended to someone wishing to donate a food treat, is for the individual to donate a financial contribution, which would be used to purchase such a treat.
  3. Cookies may be baked at the Day Away as well as bread using a bread machine under the supervision of a staff member, who has a valid Food Handlers Certification course.
  4. Ice cream sundaes can be prepared using ingredients purchased from a grocery store or local supermarket.
  5. Guidelines for barbecuing include using frozen, pre-cooked hamburgers and hotdogs which have been properly refrigerated until the time of cooking. Barbecued food should not be prepared in advance unless it can be stored in at heated oven which maintains a minimum temperature of 82°C.
  6. Any contracted meal supplier must be subject to regular Health Unit inspection and will provide training and education for its own staff and will use federally inspected food products. This includes periodic fish fries or barbecues.
  7. When packing food for a picnic the food needs to be cold prior to placing it in the cooler (1 - 4 ° C) and the ice pack should be placed on top of the food. Cold food should be served within two hours of being packed unless the temperature can be checked and verified and remains out of the danger zone out 5°C.
  1. Leftover food should be kept to a minimum and will only include non-hazardous food items such as refrigerated beverages, cheese, butter, crackers/cookies, fresh-fruit. Anything that is reused must be properly packaged and labeled, with date.
  2. Staff may store personal food items in the same refrigerator where food for the adult day service is stored. Staff food must be on a designated shelf and be appropriately labeled.
  3. Any questions regarding whether or not, a food item can be served or prepared at the Day Away, should be referred in advance and in writing to the Health and Safety Committee.

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