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{{org_field_name}}

Registration Number: {{org_field_registration_no}}

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Food Hygiene Policy

1. Purpose

The purpose of this policy is to ensure that all food prepared, stored, and served within {{org_field_name}} meets the highest standards of hygiene and safety. Proper food hygiene is essential to prevent foodborne illnesses, protect service users’ health, and maintain compliance with legal and regulatory requirements.

This policy aims to:

• Ensure compliance with the Food Safety Act 1990, the Food Hygiene Regulations 2006, and CQC Regulation 14 (Meeting Nutritional and Hydration Needs).
• Prevent contamination, foodborne illnesses, and cross-contamination in food preparation areas.
• Provide staff with clear guidance on food storage, preparation, and handling.
• Ensure service users receive safe, nutritious, and culturally appropriate meals.
• Establish a structured approach to food hygiene training and monitoring.

2. Scope

This policy applies to:

• All employees involved in food preparation, storage, handling, and serving.
• Care staff assisting service users with food and drink consumption.
• Catering contractors, food suppliers, and kitchen staff working within our facilities.
• Service users participating in meal preparation activities.

This policy covers all aspects of food safety, including personal hygiene, storage, preparation, cooking, serving, cleaning, and record-keeping.

3. Legal and Regulatory Framework

This policy ensures compliance with:

3.1 Health and Social Care Act 2008 (Regulated Activities) Regulations 2014

• Regulation 14 (Meeting Nutritional and Hydration Needs): Requires providers to ensure food is safe, nutritious, and sufficient for service users’ needs.
• Regulation 12 (Safe Care and Treatment): Ensures that risks related to food safety are assessed and controlled.

3.2 Food Safety and Hygiene Legislation

• Food Safety Act 1990: Requires food businesses to ensure food is safe to eat.
• Food Hygiene (England) Regulations 2006: Establishes legal requirements for food preparation, storage, and handling.
• Hazard Analysis and Critical Control Points (HACCP): A risk-based approach to preventing food hazards.
• Food Information Regulations 2014: Requires allergen labelling and nutritional transparency.

3.3 Environmental Health and Local Authority Guidelines

• Regular inspections and compliance audits to maintain food hygiene standards.
• Compliance with the Food Standards Agency (FSA) guidelines for safe food handling.

4. Food Hygiene Management at {{org_field_name}}

4.1 Personal Hygiene Standards

To prevent contamination, all staff handling food must:

• Wash hands before and after food handling, using soap and warm water.
• Wear clean uniforms, aprons, and hair coverings in food preparation areas.
• Remove jewellery and nail polish to prevent contamination.
• Cover cuts and wounds with blue waterproof dressings.
• Follow infection control procedures if experiencing gastrointestinal symptoms (e.g., vomiting or diarrhoea).
• Undergo regular health checks to ensure they are fit for food handling duties.

4.2 Food Storage and Temperature Control

• Cold Storage:
  • Refrigerators must be kept at ≤5°C and freezers at ≤-18°C.
  • Raw meat must be stored separately from ready-to-eat foods.
  • All food items must be labelled with expiry dates and use-by dates.
• Dry Storage:
  • Food must be stored in sealed containers in clean, dry, and ventilated conditions.
  • Pest control measures must be in place to prevent contamination.
• Hot Holding:
  • Cooked food must be kept at ≥63°C before serving.
  • Hot food that falls below this temperature must be reheated to at least 75°C before serving.
• Defrosting and Reheating:
  • Food must be defrosted in the refrigerator or microwave, never at room temperature.
  • Reheated food must reach a core temperature of 75°C for at least two minutes.

4.3 Food Preparation and Cross-Contamination Prevention

• Separate chopping boards for raw meat, cooked food, vegetables, and dairy products.
• Colour-coded utensils to prevent cross-contamination.
• Thorough washing of fruits and vegetables before use.
• Strict protocols for handling high-risk foods, including dairy, seafood, and poultry.
• Disposable gloves must be changed between handling different food groups.

4.4 Allergen Management and Special Dietary Needs

• Allergen information must be clearly labelled on all food products and meal plans.
• A separate preparation area must be used for allergen-free meals.
• Service users’ dietary needs, allergies, and cultural preferences must be recorded and reviewed regularly.
• Staff must be trained in recognising and responding to allergic reactions.

4.5 Cleaning and Waste Disposal

• Daily cleaning schedules for all kitchen and dining areas.
• Use of approved cleaning agents to sanitise work surfaces and equipment.
• Waste bins must be emptied regularly and cleaned with disinfectant.
• Compliance with waste disposal regulations for food waste and recyclable materials.

4.6 Pest Control

• Regular pest inspections by external contractors.
• Immediate action must be taken if signs of pests (e.g., droppings, nesting materials) are identified.

5. Staff Training and Responsibilities5.1 Mandatory Food Hygiene Training

• All staff handling food must complete Level 2 Food Hygiene Training.
• Advanced training for kitchen staff, chefs, and supervisors.
• Regular refresher training to update staff on new food safety regulations.

5.2 Staff Responsibilities

• Catering staff: Ensure all meals meet food safety standards.
• Care staff: Monitor service users during meals and report concerns.
• Management: Conduct monthly audits to ensure compliance.

6. Monitoring and Compliance

6.1 Regular Inspections and Audits

• Daily temperature logs for refrigerators, freezers, and hot food storage.
• Monthly internal audits to review food hygiene compliance.
• Annual external audits by environmental health officers.

6.2 Reporting and Incident Management

• Any suspected foodborne illness must be reported immediately to management and Public Health England (PHE).
• All incidents must be documented, including corrective actions taken.

7. Service User Engagement and Feedback

• Service users are encouraged to provide feedback on meals and food hygiene standards.
• Regular food safety awareness sessions for service users participating in meal preparation.

8. Policy Review

This policy will be reviewed annually or sooner if:

• New food safety legislation is introduced.
• A serious food hygiene incident occurs.
• Service user feedback suggests improvements.

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Responsible Person: {{org_field_registered_manager_first_name}} {{org_field_registered_manager_last_name}}
Reviewed on: {{last_update_date}}
Next Review Date: {{next_review_date}}
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