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Registration Number: {{org_field_registration_no}}

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Food Hygiene Policy

1. Purpose

This policy outlines how {{org_field_name}} ensures the safe handling, storage, preparation, and service of food within the care home. It aims to protect the health of the people we support, staff, and visitors by preventing foodborne illnesses, maintaining high hygiene standards, and ensuring compliance with CQC regulations and food safety laws. This policy ensures that all food served is safe to eat, nutritionally balanced, and tailored to individual dietary needs. It also helps to prevent contamination risks and promotes best practices in food hygiene.

The policy ensures that:

• Food is prepared, cooked, and stored in a hygienic manner to prevent contamination.
• People we support receive meals that are safe, nutritious, and suited to their dietary and medical needs.
• The care home meets the Food Safety Act 1990, Food Hygiene Regulations 2006, and Regulation 14 of the Health and Social Care Act 2008 (Meeting Nutritional and Hydration Needs)​.
• Staff are well-trained in food hygiene and safety, preventing avoidable harm due to improper handling of food.

2. Scope

This policy applies to all employees involved in the handling, preparation, and service of food, including kitchen staff, care workers assisting with meals, and external food suppliers. It also covers the storage and disposal of food waste. All people we support and their families should be informed about the food safety measures in place to maintain high standards of hygiene and prevent health risks.

3. Legal and Regulatory Compliance

This policy is based on the following key legislation and regulations:

• Health and Social Care Act 2008 (Regulated Activities) Regulations 2014, specifically Regulation 14 (Meeting Nutritional and Hydration Needs)​, Regulation 15 (Premises and Equipment)​, and Regulation 12 (Safe Care and Treatment)​.
• Food Safety Act 1990, which ensures food is safe for consumption and prevents contamination.
• Food Hygiene Regulations 2006, covering cleanliness, preparation, and storage of food.
• HACCP (Hazard Analysis and Critical Control Points) System, which identifies food risks and ensures safe food handling.
• Care Quality Commission (CQC) Regulations, ensuring safe care, dignity, and personalisation of meals.

4. Food Hygiene Management

4.1. Food Procurement and Storage

All food must be sourced from approved and reputable suppliers who comply with food safety laws. Upon delivery, food must be checked for freshness, temperature control, and packaging integrity. Any damaged, spoiled, or out-of-date food must be immediately rejected and disposed of safely.

Refrigerated food must be stored at 0°C – 5°C, and frozen food at -18°C or lower. Dry food storage areas must be clean, well-ventilated, and free from pests. Raw and cooked foods must be stored separately to prevent cross-contamination. A first-in, first-out (FIFO) stock rotation system must be followed to ensure food is used before its expiration date.

4.2. Kitchen and Food Preparation Standards

All kitchen staff and food handlers must maintain high personal hygiene standards, including frequent handwashing with antibacterial soap for at least 20 seconds before and after handling food. Protective clothing such as aprons, gloves, and hairnets must be worn when preparing food.

Food must be prepared on colour-coded chopping boards to prevent cross-contamination (e.g., red for raw meat, green for vegetables). Work surfaces and cooking utensils must be cleaned and sanitised before and after use. Cooking temperatures must be monitored using food thermometers, ensuring that:

• Poultry reaches 75°C
• Minced meat reaches 70°C
• Fish reaches 63°C

4.3. Serving and Handling Food

Hot food must be served at a temperature above 63°C, while cold food must be kept below 5°C to prevent bacterial growth. Meals must be served promptly after preparation to maintain safety and quality.

The dignity and preferences of the people we support must be respected when assisting with feeding. Staff should encourage independence where possible while providing necessary support​. Hand hygiene should be promoted before meals, and cutlery or adapted utensils must be available for individuals who need them.

Allergen information must be clearly communicated, and special dietary requirements must be adhered to. Staff must be aware of any food allergies, religious preferences, or medical dietary needs.

4.4. Cleaning and Waste Disposal

A daily cleaning schedule must be followed to maintain hygiene in food preparation and serving areas. All surfaces, equipment, and utensils must be cleaned and disinfected after use. Refrigerators and freezers should be cleaned weekly, while deep cleaning of the kitchen must be done at least once a month.

Food waste must be disposed of properly to prevent contamination and pest infestation. Bins must have tight-fitting lids, be emptied regularly, and be cleaned frequently. Waste must be segregated into general waste, recycling, and food waste.

4.5. Staff Training

All staff involved in food handling must complete Level 2 Food Hygiene Training and undertake refresher training annually. Kitchen supervisors should have advanced food safety training to oversee compliance with hygiene standards. Training must cover food storage, preparation, cooking, allergens, infection control, and HACCP principles​.

Regular audits and spot checks must be conducted to assess food hygiene practices, and corrective actions must be taken if non-compliance is identified.

4.6. Managing Allergies and Special Diets

Allergen management is a priority. A list of food allergies and dietary restrictions for the people we support must be maintained and updated regularly. Food preparation areas should be cleaned thoroughly between uses to prevent cross-contact. Staff must be trained to recognise and respond to allergic reactions immediately.

Menus must cater to different dietary needs, including diabetes-friendly meals, gluten-free options, vegetarian and vegan choices, and meals that comply with religious dietary laws.

4.7. Monitoring and Compliance

A Food Safety Officer should be designated to oversee compliance with food hygiene regulations. The care home must maintain temperature logs for fridges, freezers, and cooked food, updated daily. Any non-compliance issues must be addressed immediately, and food safety audits must be conducted monthly.

If a food safety incident occurs, it must be reported and investigated. Action plans must be developed to prevent reoccurrence, and the findings must be documented for future reference.

5. Related Policies

This policy should be read alongside the following policies:

• CH12 – Meeting Nutritional and Hydration Needs Policy​
• CH11 – Safe Care and Treatment Policy​
• CH17 – Infection Prevention and Control Policy​
• CH16 – Health and Safety at Work Policy​
• CH18 – Risk Management and Assessment Policy​

6. Policy Review

This policy will be reviewed annually or sooner if changes in legislation, regulatory requirements, or operational needs occur. Updates will be made to reflect the latest CQC guidance, food safety regulations, and industry best practices.

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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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