CH197-Food and Drinks Management Policy
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Registration Number: {{org_field_registration_no}}
Food and Drinks Management Policy
1. Purpose
The purpose of this policy is to ensure that all individuals supported by {{org_field_name}} receive safe, appropriate, and person-centred food and drink support that meets their nutritional, hydration, cultural, and medical needs. This policy is based on the requirements of Regulation 14 (Meeting Nutritional and Hydration Needs) of the Health and Social Care Act 2008 (Regulated Activities) Regulations 2014, and supports overall well-being, dignity, safety, and independence in line with Regulations 9, 10, and 12.
2. Scope
This policy applies to all care staff, including permanent, agency, and support staff, who are involved in planning, preparing, assisting with, or monitoring food and drink for individuals receiving home care services through {{org_field_name}}. It covers individuals with independent eating ability, those requiring assistance, and those with specialist dietary or hydration needs.
3. Related Policies
- CH07 – Person-Centred Care Policy
- CH08 – Dignity and Respect Policy
- CH11 – Safe Care and Treatment Policy
- CH12 – Meeting Nutritional and Hydration Needs Policy
- CH13 – Safeguarding Adults from Abuse and Improper Treatment Policy
- CH36 – Initial Assessment and Care Planning Policy
- CH40 – Assisting with Personal Care Policy
4. Policy Statement and Principles
4.1 Person-Centred Nutrition and Hydration Planning
Each individual receiving home care must have their nutritional and hydration needs assessed as part of their initial and ongoing care planning. This includes preferences, allergies, medical conditions (e.g. diabetes, swallowing difficulties), cultural, religious, or ethical requirements (e.g. halal, vegetarian), and hydration habits. Care plans must detail how staff should support food and fluid intake, including meal times, support levels, appetite patterns, and any specific nutritional supplements or fortified foods. Plans must be regularly reviewed and updated based on the individual’s needs and wishes.
4.2 Promoting Dignity, Choice and Independence
Food and drink support must be provided in a way that promotes dignity, choice and independence. Where possible, individuals are encouraged to participate in selecting, preparing, and serving their own meals. Staff must always respect preferences and routines, avoiding assumptions or imposing personal views on diet. Mealtimes should be relaxed, unhurried, and suited to the individual’s lifestyle. People we support should never feel rushed, ignored, or restricted in their eating and drinking choices unless there are valid clinical reasons assessed by health professionals.
4.3 Safe Preparation, Handling, and Storage
When preparing or assisting with food and drink, staff must follow basic food hygiene and infection control practices in line with our CH17 – Infection Prevention and Control Policy. This includes:
- Washing hands before handling food
- Using clean utensils and preparation surfaces
- Ensuring food is within expiry dates and stored at correct temperatures
- Checking that reheated food is thoroughly heated and not left standing for long periods
- Preventing cross-contamination between raw and cooked foods
Allergen awareness is vital. Staff must check labels and avoid any known allergens as recorded in the care plan.
4.4 Supporting Individuals with Swallowing Difficulties or Special Needs
Where an individual is identified as having dysphagia or other swallowing or chewing difficulties, support must follow professional guidance from a speech and language therapist (SALT). Staff must ensure food is prepared to the correct texture and fluids are thickened to the prescribed consistency. Any deviation can result in serious harm. Only trained staff should assist in these cases. Oral hygiene must also be supported after meals to prevent aspiration risks and infections.
4.5 Monitoring and Recording Intake
For individuals identified as being at risk of malnutrition or dehydration, daily food and fluid intake charts must be maintained. These records help monitor trends and identify concerns such as reduced appetite, vomiting, weight loss, constipation, or confusion due to dehydration. The charts must be completed accurately and shared with healthcare professionals as required. Any concerns must be reported immediately to the Registered Manager {{org_field_registered_manager_first_name}} {{org_field_registered_manager_last_name}}.
4.6 Specialist Diets and Medical Conditions
Where an individual has a medical condition requiring a specific diet (e.g. diabetes, renal issues, low-sodium diets), this must be clearly documented, and staff must follow professional dietary guidance. For example, those with diabetes must have their carbohydrate intake monitored, and hypoglycaemia symptoms recognised and responded to. Only staff trained in managing these conditions should support these individuals. Meals must be consistent with prescribed nutritional goals, and snacks or drinks must also align with the care plan.
4.7 Encouraging Hydration
Staff must promote regular fluid intake throughout the day, particularly in hot weather or where medication causes dehydration. Water, juice, soups, milkshakes, and other acceptable fluids should be offered frequently. Signs of dehydration such as dry mouth, dizziness, reduced urine output, or confusion must be reported promptly. Individuals who require thickened fluids must only receive the prescribed level of thickness, and this must be followed meticulously.
4.8 Safeguarding and Nutritional Neglect
Any concerns about refusal to eat or drink, suspected malnutrition, food hoarding, or potential neglect must be treated as a safeguarding matter and addressed under our CH13 – Safeguarding Policy. Unintentional weight loss or dehydration must always be investigated. Staff must maintain detailed records, escalate concerns, and work with family or healthcare professionals to find supportive solutions.
4.9 Staff Training and Competency
All staff involved in food and drink support must receive training in food hygiene, hydration, safe feeding techniques, allergies, and person-centred nutritional care. Additional training is provided for managing specialist needs such as dysphagia. Staff are assessed for competency and supervised until deemed confident and capable. Training is reviewed annually by {{org_field_deputy_manager_first_name}} {{org_field_deputy_manager_last_name}}.
4.10 Multi-Agency Working and External Support
{{org_field_name}} works closely with dietitians, GPs, district nurses, SALT, and family carers to ensure nutritional care is safe, responsive, and in line with professional recommendations. All changes in nutritional needs are discussed and updated in the care plan without delay.
5. Policy Review
This policy is reviewed annually or earlier if there are changes in legislation, CQC guidance, or best practice. Staff are informed of updates and training refreshed where necessary. The most current version of this policy is available on our website {{org_field_website}} or from {{org_field_email}}.
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}}
Copyright © {{current_year}} – {{org_field_name}}. All rights reserved.