E: support@e-carehub.co.uk



Food Safety and Hygiene in Care Homes Policy

Policy Statement

This policy describes the approach taken to ensure high standards of food safety and hygiene in line with all statutory requirements and regulations.

It should:

With respect to the food that it provides or that is brought into it, the home has a duty to ensure that all staff and people who use the services should be kept as safe as possible from food poisoning and related food associated illness by the adoption of high standards of food hygiene and food preparation.

Poorly prepared, stored or contaminated food can be the source of potentially fatal infections such as Salmonella and Listeria. Managers or owners of care homes are responsible for the food hygiene standards within their organisations. {{org_field_name}} believes that the effective management of food safety relies heavily on having written operational policies for the safe preparation, storage and handling of food.


Food Preparation Facilities

In line with food safety and hygiene regulations:

Food Preparation and Handling

In {{org_field_name}}:


{{org_field_name}} is aware that, following improved food safety controls in recent years with regard to egg production, elderly people can now safely eat raw or lightly cooked hen eggs, or foods containing them, that are produced under the British Lion Code of Practice.

However, the home also understands NHS guidance to state that vulnerable people should still avoid raw or lightly cooked eggs that are:

In such cases, a risk of Salmonella may still exist and eggs should be cooked through until the white and yolk are solid.

In {{org_field_name}}, all eggs will be procured from a reliable source and will be subject to the British Lion Code of Practice. Catering staff will be expected to implement the latest best practice in egg preparation to ensure that people who use the services can safely benefit from and enjoy eggs prepared in many ways as part of a varied and healthy diet.

In line with NHS advice, people who have a severely weakened immune system and who are on a medically supervised diet prescribed by a health professional should have all eggs cooked thoroughly, even eggs that have the Red Lion stamp. Where appropriate, further advice should be obtained from the healthcare professional or from a dietician.

Food Waste Disposal

In {{org_field_name}}:

Food Procurement and Storage

Product date codes

Catering staff responsible for food ordering and storage must maintain a strict regime of stock control that includes the removal and disposal of all out-of-date foods.

Staff should always follow the instructions for storage and preparation that appear on food packaging, especially “use by” and “best before” date codes. Staff should check these dates carefully and look out for advice or instructions on how long food can be kept for once packaging has been opened.

Catering staff should follow the NHS guidance and best practice catering guidance not to use any food or drink after the “use by” date, even if the food looks and smells fine. {{org_field_name}} recognises that failure to comply with a “use by” date raises the risk of poisoning from food that has spoilt.

In {{org_field_name}}:


In {{org_field_name}}, the following rules should be applied when storing food in a refrigerator.

*High-risk foods are usually those which contain protein and are intended for consumption without further treatment which would destroy such organisms, eg all cooked meat and poultry, cooked meat products including gravy and stock, milk, cream, artificial cream, custards and dairy produce, cooked eggs and products made with eggs, for example mayonnaise, shellfish and other seafood, and cooked rice.

In {{org_field_name}}:

In the Event of Illness in a Food Handler or a Suspected Food-related Health Problem

In {{org_field_name}}, in the event of illness in a food handler or a suspected food-related health problem among people receiving care:


All staff should learn about the dangers of poor food handling and about proper handwashing techniques. Such training must be designed to raise awareness and should form part of the induction process for any new staff. All catering and food handling staff should be appropriately qualified and be offered ongoing training to develop their catering skills and ensure that their infection control techniques are up to date.

Responsible Person: {{org_field_registered_manager_first_name}} {{org_field_registered_manager_last_name}}

Reviewed on: {{last_update_date}}

Copyright ©2024 {{org_field_name}}. All rights reserved

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