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Registration Number: {{org_field_registration_no}}

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Food Hygiene Policy

1. Purpose

The purpose of this policy is to ensure that food hygiene standards within {{org_field_name}} meet the highest levels of safety, cleanliness, and compliance with legal and regulatory requirements. This policy is designed to:

• Protect residents, staff, and visitors from foodborne illnesses and contamination.
• Ensure compliance with The Food Hygiene (Wales) Regulations 2006, The Food Safety Act 1990, and the Regulation and Inspection of Social Care (Wales) Act 2016.
• Provide clear procedures for food storage, preparation, handling, and serving.
• Support residents’ dietary and nutritional needs, ensuring meals are prepared in a safe and hygienic environment.
• Meet Care Inspectorate Wales (CIW) inspection requirements, ensuring the care home is well-prepared for audits and inspections.

2. Scope

This policy applies to all aspects of food hygiene within the care home, ensuring that every staff member, supplier, and external contractor follows the correct procedures. Specifically, it applies to:

• Kitchen and catering staff responsible for food preparation and cooking.
• Care assistants and nursing staff who assist residents with meals and feeding.
• Management staff, who oversee compliance and conduct audits.
• Residents and visitors, ensuring their dietary needs, allergies, and safety are considered.
• External food suppliers, ensuring that all deliveries meet food safety standards.

3. Related Policies

This policy is aligned with several key policies to ensure a holistic approach to food hygiene and resident well-being. These include:

• Meeting Nutritional and Hydration Needs Policy (CHW12) – Ensures residents receive adequate nutrition and hydration.
• Safe Care and Treatment Policy (CHW11) – Addresses infection prevention and proper care during food handling.
• Infection Prevention and Control Policy (CHW17) – Covers sanitation, hand hygiene, and kitchen cleaning protocols.
• Risk Management and Assessment Policy (CHW18) – Identifies and mitigates risks related to food handling and storage.

4. Food Safety Management System (HACCP)

To maintain the highest standards of food safety, we implement a Hazard Analysis and Critical Control Points (HACCP) system, which involves:

1. Identifying potential hazards (e.g., bacterial contamination, allergens, temperature control).
2. Determining critical control points (e.g., food storage, cooking temperatures, hygiene protocols).
3. Establishing critical limits (e.g., minimum cooking temperatures, cooling times).
4. Monitoring and recording all food safety practices.
5. Taking corrective actions when necessary.
6. Conducting regular audits to ensure compliance with HACCP principles.

4.1. Personal Hygiene Standards

• All staff must wash hands thoroughly with antibacterial soap before and after handling food.
• Staff must wear protective clothing, including aprons, hair nets, and gloves.
• Cuts and wounds must be covered with waterproof dressings.
• Staff showing symptoms of illness (e.g., vomiting, diarrhoea) must not handle food and should report their condition immediately.
• Staff must undertake mandatory training in personal hygiene as part of their food safety education.

4.2. Food Storage and Handling

• Refrigerators are maintained at 0-5°C, and freezers at -18°C or lower.
• Food is stored in sealed containers, and raw food is kept separate from cooked food.
• Perishable foods must be labelled with use-by dates and used accordingly.
• Deliveries are checked upon arrival, ensuring correct temperatures and freshness.

4.3. Cleaning and Disinfection

• The kitchen is cleaned after every meal preparation session.
• Food contact surfaces, chopping boards, and utensils are sanitised before and after use.
• We use CIW-compliant cleaning agents, ensuring the correct dilution and safe application.
• A cleaning schedule is followed, with records maintained by the Kitchen Manager.

4.4. Allergen Management

• All food served is labelled with allergen information, in compliance with The Food Information (Wales) Regulations 2014.
• A dedicated allergen-free preparation area is used when preparing meals for residents with allergies.
• Staff are trained to identify and prevent cross-contamination with allergens.
• Resident dietary needs are assessed regularly and recorded in their care plans.

4.5. Food Preparation and Cooking

• High-risk foods (e.g., poultry, dairy, seafood) are cooked to safe internal temperatures:
  • Chicken: 75°C
  • Minced meat: 70°C (held for 2 minutes)
  • Fish: 60°C
• Defrosting: Frozen foods must be thawed in the refrigerator or under cold running water, never at room temperature.
• Cooling procedures: Cooked food must be cooled to below 8°C within 90 minutes.

4.6. Temperature Monitoring

• Fridge and freezer temperatures are checked and recorded daily.
• Food temperatures are taken at three key stages: cooking, cooling, and serving.
• Any deviations from safe temperature ranges must be reported immediately, and corrective action taken.

5. Training and Competency of Staff

• All food handlers must complete Level 2 Food Hygiene Training every three years.
• Kitchen staff must undergo induction training in HACCP and food safety regulations.
• Regular refresher courses are held to keep staff up to date with new regulations.

6. Managing Food Safety Incidents

• If a resident or staff member reports symptoms of food poisoning, this must be immediately reported to management.
• Affected individuals must receive medical attention, and food samples may be sent for testing.
• If a food recall is issued, the affected items must be removed immediately, and all residents and staff must be informed.
• Any serious incident must be reported to Environmental Health and CIW.

7. Resident Nutrition and Meal Planning

• All meals are designed to meet the dietary and nutritional needs of residents.
• Alternative meal options are available for those with cultural, religious, or medical dietary restrictions.
• Residents with dysphagia or difficulty swallowing receive modified texture meals, prepared according to specialist guidance.
• Menus are reviewed every three months and updated based on resident feedback and dietary assessments.

8. Compliance and Monitoring

• Internal audits are conducted monthly to review food hygiene practices.
• Annual inspections by Environmental Health Officers (EHO) ensure compliance.
• Any non-compliance issues are recorded and addressed through a corrective action plan.

9. Policy Review

This policy will be reviewed annually or earlier if:

• New legislation or CIW regulations require changes.
• Best practices in food hygiene evolve.
• Staff training or audits indicate a need for policy revision.

All staff members will be notified of any changes, and additional training will be provided as needed.

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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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