Policy on Food Handling and Hygiene

Policy Statement

Westminster Homecare believes that adherence to strict guidelines on food handling and hygiene is of paramount importance in ensuring the safety of both service users and staff. It believes that good, basic hygiene is the most powerful weapon against infection, particularly with respect to cleaning and handwashing.

The Company adheres fully to Standard 11 – Safe Working Practices of the National Minimum Care Standards for Domiciliary Care.

With respect to the storage, preparation, cooking and serving of food the Company adheres the Food Safety Act 1990, the Food Safety (General Good Hygiene) Regulations 1995 and the Food Safety (Temperature Control) Regulations 1995.

Aim

The aim of the Company is to prevent the spread of infection or illness amongst staff, service users and the local community.

The Storage, Preparation and Serving of Food

Any storage or handling of food raises a potential risk of food poisoning so the highest standards of hygiene must be observed by all staff and at all times.

Hand Washing

The Company believes that, consistent with modern infection control evidence and knowledge, handwashing is the single most important method of preventing the spread of infection. All staff handling food should ensure that their hands are thoroughly washed and dried:

  1. Between tasks and where direct contact is made with another person, no matter how minor the contact.
  2. After handling any waste.
  3. After using the toilet.
  4. Before handling any foodstuffs.

Hands should be washed thoroughly, washing thumbs, between fingers, under nails, backs and fronts of the hands. Liquid soaps and disposable paper towels rather than bars of soap and fabric towels should be used wherever possible. Antiseptic hand washing solutions should only be used in situations where handwashing is not possible. They are not for general use.

All cuts and abrasions on the hands should be covered with blue waterproof dressings at all times.

Infectious Illnesses

It is most important that staff who are suffering from, or who are in contact with infectious diseases or illnesses do not handle food.

Staff involved in handling food must report to the Branch Manager in the following circumstances:

  1. If the he or she or any members of their household have an illness involving vomiting or diarrhoea.
  2. If the member of staff has a skin rash or septic lesion, discharge from the ear, eye, nose or skin.
  3. On returning to work and before commencing work following an illness.
  4. On returning from a holiday during which an attack of vomiting and diarrhoea lasted for more than two days.

Personal Hygiene

All staff handling food must adhere to the policy on protective clothing.

  1. Staff will be provided aprons to cover all personal clothing and care uniforms. If cardigans are work these must be underneath aprons.
  2. Long or unruly hair should be tied back away from the face and collar.
  3. It is recommended that working shoes should have non-slip soles. They should be substantial and cover as much of the foot as possible. Sandals and boots present a safety hazard.
  4. Tights or stockings should be worn.
  5. Ornamental rings and jewellery should not be worn as this presents a safety hazard.
  6. Personal hygiene is vital to the job. It is necessary to be scrupulously clean in habits and methods of working. Clothing should be freshly laundered.

Kitchen Hygiene

It is essential that kitchen areas are kept scrupulously clean.

  1. Cooking equipment must be kept free from grease.
  2. Waste and rubbish should be removed to the dustbin area promptly. Bins should be kept covered and the area kept clean and tidy.
  3. Floors should be dried immediately after mopping.
  4. Taps should not be left running unattended.
  5. All water leaks should be immediately reported.

Machinery and Electrical Equipment

It is essential to take special care and to read the instructions provided for all electrical apparatus and machinery. This applies to mixers, mincers, meat and bread slicers and other kitchen machinery.

Never keep in use equipment that is suspected to be faulty, has a damaged flex or cable or has any loose wiring. Report faults immediately to your Branch Manager. Do not attempt to modify or repair any electrical equipment

All electrical appliances should be switched off when not in use and plugs removed from socket outlets, particularly at the end of the day. Do not handle electrical switches with wet or damp hands. Extreme care should be taken to ensure that water does not come into contact with plugs.

Fire Hazards

Staff should make themselves aware of the Company’s fire policy and procedures. They should also make themselves especially aware of the main causes of fire within a kitchen and the procedures for tackling them.

First Aid

All accidents should be promptly and properly recorded in line with the Accident Policy.

Moving and Handling

Staff should adhere to the Company’s policy on moving and handling with particular reference to the storage of heavy items. Any task that involves lifting should be subject to a manual handling risk assessment and steps should be taken to minimise the risk of injury.

Storage

The use of high shelves should be avoided wherever possible. If unavoidable only light, seldom used items should be stored on high shelves. All heavy items should be stored at just below waist height.

All food should be stored in appropriate containers and labelled with the contents and the use-by dates. Food items should not be stored on the floor.

All kitchen equipment should be stored safely and hygienically.

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Health and Safety

(Food Handling)June 2002