HCS100-Food Hygiene Policy

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.

Food Hygiene Policy

1. Purpose

{{org_field_name}} is committed to maintaining the highest standards of food hygiene and safety to protect the health and well-being of people we support. This policy ensures compliance with all relevant legislation and best practices in food safety, safeguarding vulnerable individuals from foodborne illnesses and contamination. The policy applies to all employees involved in the preparation, handling, storage, and serving of food.

This policy aims to:

Ensure compliance with Food Standards Scotland regulations and the latest Care Inspectorate Scotland guidelines.
Minimise the risk of foodborne illnesses and cross-contamination.
Promote safe food handling practices among employees.
Ensure that people we support receive safe, nutritious, and hygienically prepared food.

2. Scope

This policy applies to:

All employees involved in handling, preparing, and serving food.
Home care staff supporting people with meal preparation.
Management responsible for food safety training and compliance.
Any individuals involved in food procurement, storage, or delivery within {{org_field_name}}.

3. Legal and Regulatory Framework

This policy aligns with the following regulations:

Food Safety Act 1990 – Sets out food safety requirements and responsibilities.
The Food Hygiene (Scotland) Regulations 2006 – Covers hygiene requirements for food handling and storage.
Food Standards Scotland Guidance – Provides best practices for food safety.
Health and Social Care Standards (Scotland) – Ensures food is prepared and served safely in care settings.
SSSC Codes of Practice for Employers and Social Service Workers – Promotes ethical and responsible food handling【10†source】.
Care Inspectorate Quality Framework – Requires compliance with food hygiene regulations in social care settings【8†source】.

4. Food Handling and Preparation

All employees handling food must:

Wash hands thoroughly before and after handling food.
Use separate chopping boards and utensils for raw and cooked foods to prevent cross-contamination.
Ensure all food is cooked to the correct safe temperature (e.g., poultry to 75°C).
Avoid preparing food when feeling unwell, particularly with symptoms of foodborne illnesses (e.g., diarrhoea, vomiting).
Follow proper procedures for thawing, cooking, and reheating food to prevent bacterial growth.

5. Food Storage and Temperature Control

To prevent food spoilage and contamination, {{org_field_name}} ensures:

Refrigerators are maintained at 5°C or below, and freezers at -18°C or below.
Dry food storage areas are clean, dry, and pest-free.
Perishable foods are stored separately from raw foods.
All food items are properly labelled with expiry dates and rotated (First-In, First-Out system).
Temperature records are maintained for refrigeration and cooking equipment.

6. Cleaning and Sanitation

Maintaining cleanliness is essential for food safety. Staff must:

Clean and disinfect work surfaces, utensils, and equipment before and after use.
Dispose of food waste promptly and in line with waste management policies.
Use appropriate cleaning chemicals and store them safely away from food preparation areas.
Wash dishcloths, sponges, and towels regularly to prevent bacterial build-up.

7. Personal Hygiene and Protective Clothing

To maintain food safety, staff must:

Wear clean uniforms or aprons while handling food.
Keep hair tied back or covered with a hairnet.
Avoid wearing jewellery, artificial nails, or strong perfumes when preparing food.
Cover any cuts or wounds with waterproof dressings and wear disposable gloves if necessary.

8. Allergen Management

{{org_field_name}} recognises the importance of allergen control. Employees must:

Be aware of 14 major allergens as defined by Food Standards Scotland (e.g., nuts, gluten, dairy, shellfish).
Ensure allergen information is clearly communicated to people we support and recorded in care plans.
Prevent cross-contact by using separate utensils and preparation areas for allergen-free meals.
Ensure that food packaging is checked for hidden allergens.

9. Special Dietary Requirements

People we support may have specific dietary needs, including:

Diabetic-friendly meals.
Texture-modified diets (e.g., pureed or soft foods for individuals with swallowing difficulties).
Culturally appropriate meals.
Religious dietary restrictions (e.g., Halal, Kosher, vegetarian, or vegan diets).
Low-sodium or heart-healthy meals.

Staff must ensure that dietary requirements are adhered to and documented in individual care plans.

10. Food Safety Training and Competency

To maintain high food hygiene standards, {{org_field_name}} provides:

Mandatory food hygiene training for all staff involved in food handling.
Regular refresher courses on food safety and allergen awareness.
Supervised practical training for new employees handling food.
Monitoring and competency checks to ensure staff follow food hygiene protocols correctly.

11. Monitoring and Compliance

To ensure compliance with food hygiene standards, {{org_field_name}}:

Conducts regular food safety audits and risk assessments.
Maintains detailed records of food storage, preparation, and disposal.
Encourages people we support and staff to report concerns about food hygiene.
Works with local environmental health officers for inspections and compliance support.

12. Incident Reporting and Food Safety Breaches

All food-related incidents, including suspected food poisoning or allergic reactions, must be:

Reported immediately to management.
Documented in the incident reporting system.
Investigated to identify root causes and prevent recurrence.
Communicated to relevant regulatory bodies if necessary.

13. Related Policies

This policy aligns with:

Health and Safety Policy
Infection Control Policy
Staff Training and Development Policy
Risk Assessment and Incident Reporting Policy
Equality, Diversity, and Inclusion Policy

14. Policy Review

This policy will be reviewed annually or sooner if regulatory requirements change. Any updates will be communicated to all employees to ensure ongoing compliance and best practices in food hygiene.