DCW89-Food Hygiene Policy
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Registration Number: {{org_field_registration_no}}
Food Hygiene Policy
1. Purpose
The purpose of this policy is to ensure that {{org_field_name}} complies with Care Inspectorate Wales (CIW) regulations, food safety laws, and best practices in food hygiene when preparing, storing, and serving food to service users. This policy establishes clear guidelines for safe food handling, infection prevention, and risk management to protect service users from foodborne illnesses and ensure their nutritional well-being.
Our objectives are to:
- Ensure all food prepared and served to service users is safe, nutritious, and hygienically handled.
- Prevent foodborne illnesses and contamination through strict hygiene practices.
- Train staff in food safety, handling, and storage procedures.
- Comply with legal and regulatory food safety requirements.
- Support service users’ dietary needs while maintaining food safety standards.
2. Scope
This policy applies to:
- All employees involved in food preparation, handling, or assistance with eating.
- The Registered Manager and Responsible Individual, responsible for regulatory compliance.
- Service users receiving meal preparation or assistance with eating.
- Family members, carers, and external suppliers providing food to service users.
- Healthcare professionals, where dietary or nutritional advice is required.
3. Legal and Regulatory Framework
This policy aligns with:
- The Food Safety Act 1990, setting out food hygiene and handling regulations.
- The Food Hygiene (Wales) Regulations 2006, ensuring compliance with food safety laws.
- The Food Standards Agency (FSA) Guidance on Food Hygiene, outlining best practices.
- The Regulation and Inspection of Social Care (Wales) Act 2016, ensuring safe food preparation in domiciliary care.
- The Health and Safety at Work Act 1974, ensuring a safe working environment for staff handling food.
- The Social Services and Well-being (Wales) Act 2014, promoting service users’ well-being through safe food practices.
- CIW Guidelines on Nutrition and Food Safety, ensuring high-quality standards in care services.
4. Food Safety and Hygiene Standards
4.1 Personal Hygiene for Staff Handling Food
All staff involved in food preparation or assistance must:
- Wash hands before and after handling food, using antibacterial soap.
- Wear clean uniforms or aprons to prevent contamination.
- Tie back long hair and wear hairnets where required.
- Avoid handling food if experiencing illness (e.g., vomiting, diarrhoea, infections).
- Keep nails short and clean – no artificial nails or nail polish.
How we manage this efficiently:
- Mandatory food hygiene training for all care staff.
- Regular hand hygiene audits and spot checks to ensure compliance.
4.2 Safe Food Handling Procedures
- Raw and cooked foods must be handled separately to prevent cross-contamination.
- All utensils and surfaces must be cleaned and disinfected before and after food preparation.
- Hands must be washed immediately after handling raw meat, eggs, or seafood.
- Food must be checked for freshness before preparation.
How we manage this efficiently:
- A food safety checklist is followed for each meal preparation.
- Disposable gloves are used where required and changed between tasks.
4.3 Food Storage and Temperature Control
- All perishable food must be stored in refrigerators at 5°C or below.
- Frozen foods must be kept at -18°C or below.
- Dry foods must be stored in sealed containers away from moisture and pests.
- Leftovers should be stored correctly and labelled with expiry dates.
- Use-by dates must be strictly followed to prevent foodborne illnesses.
How we manage this efficiently:
- Daily fridge and freezer temperature logs are maintained.
- Staff training on safe storage and food rotation procedures.
4.4 Preparing and Serving Food Safely
- Food must be cooked to the correct temperature (e.g., 75°C for poultry and reheated food).
- Hot food must be kept above 63°C and served immediately.
- Cold food should be stored below 5°C until served.
- Allergen risks must be considered, and cross-contact avoided.
How we manage this efficiently:
- Food thermometers are used to check temperatures before serving.
- Service user care plans document specific food allergies or dietary needs.
4.5 Preventing Cross-Contamination
- Separate chopping boards and utensils must be used for raw and cooked foods.
- Staff must clean hands, utensils, and work surfaces immediately after handling raw food.
- Food must be stored in sealed containers to avoid contamination.
How we manage this efficiently:
- A designated food safety lead ensures compliance with hygiene protocols.
- Regular audits of food storage and preparation practices.
5. Managing Special Dietary Requirements
5.1 Service User Nutritional Needs and Allergies
- Each service user’s dietary needs must be recorded in their care plan.
- Staff must be aware of any allergies, intolerances, or religious/cultural dietary restrictions.
- Allergen information must be checked for all packaged foods.
How we manage this efficiently:
- Service users are consulted regularly on dietary preferences.
- Care plans include detailed nutritional guidelines for each individual.
5.2 Assistance with Eating and Drinking
- Staff must assist service users with dignity and respect.
- Care must be taken to prevent choking, especially for individuals with swallowing difficulties (dysphagia).
- Thickened fluids and soft diets should be provided where required.
How we manage this efficiently:
- Staff receive dysphagia and choking hazard training.
- Regular communication with healthcare professionals ensures dietary adjustments.
6. Cleaning and Waste Disposal
6.1 Kitchen and Equipment Hygiene
- All kitchen surfaces and utensils must be cleaned and sanitised after each use.
- Fridges and freezers must be cleaned weekly to prevent bacterial growth.
- Food preparation areas must be kept clutter-free and well-maintained.
6.2 Waste Management and Disposal
- All food waste must be disposed of in sealed, lidded bins.
- Recyclable packaging should be separated in line with local council guidelines.
- Bins must be emptied daily to prevent odours and pests.
How we manage this efficiently:
- A structured waste management system ensures compliance.
- Regular inspections maintain hygiene standards.
7. Staff Training and Competency in Food Hygiene
7.1 Mandatory Food Hygiene Training
- All staff involved in food handling must complete Level 2 Food Hygiene training.
- Annual refresher courses ensure staff remain up to date with best practices.
- Specialist training is provided for those supporting service users with dysphagia.
7.2 Competency Assessments
- New staff must demonstrate knowledge of food safety before handling food.
- Regular spot checks and competency assessments ensure compliance.
How we manage this efficiently:
- Training logs track staff qualifications and renewal dates.
- Supervisors conduct unannounced food hygiene inspections.
8. Reporting Food Safety Concerns and Incidents
- All food-related incidents (e.g., suspected food poisoning, allergic reactions) must be reported immediately.
- An incident report must be completed and reviewed by management.
- Investigations must be conducted to prevent future occurrences.
How we manage this efficiently:
- A food safety reporting system ensures quick response to concerns.
- Corrective actions are implemented based on investigation findings.
9. Related Policies
This policy aligns with:
- Infection Prevention and Control Policy (DCW22).
- Supporting Nutritional and Hydration Needs Policy (DCW19).
- Health and Safety Policy (DCW18).
10. Policy Review
This policy will be reviewed annually or sooner if required due to legislative changes, business needs, or CIW updates. The Registered Manager and Responsible Individual are responsible for ensuring compliance.
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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