Food Hygiene Fingernails First Aid Dressing Jewellery Bacteria Food Preparation and Storage

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1 Food Hygiene PNL believes that service users have a right to expect the highest standards of food hygiene and nutrition and will promote these where preparation, presentation and delivery of meals are part of the support plan. We recognise our obligation to comply with the Food Safety Act 1990, the Food Safety (General Hygiene) Regulations 1995 and the Food Safety (Temperature Control Regulations) Most food poisoning germs can be found in the bowel and faeces of human beings and animals. Use of absorbent toilet paper can therefore result in the transference of these germs to the hands, as can touching a bathroom door handle or towel that has been used by someone who has not properly washed their hands. Other germs are found all around us and while these may not cause food poisoning if transferred in food, they can nevertheless speed up the rate of spoilage and so reduce the shelf-life of the food. Staff engaged in the preparation and handling of food must be particularly careful with hand washing procedures. You must wash your hands: after visiting the toilet or touching soiled materials on commencing each service user visit and after breaks before touching/delivering food after handling raw meat after handling refuse, expired food products as necessary throughout the day Also see Hand Decontamination. Fingernails Dirt and germs under the fingernails can contaminate food, as can a broken fingernail or a piece of nail varnish. You must therefore keep your fingernails short. Nail varnish is not to be worn on duty. First Aid Dressing Skin infections will contain large numbers of germs, all of which can readily pass through an ordinary dressing into food. Use of a waterproof plaster/dressing eliminates the chance of this occurring and so all boils, septic cuts, sores etc. must be covered by a detectable waterproof dressing. If possible, use a brightly coloured dressing so that, should it come off the wound, it will be more visible than a flesh coloured covering. Jewellery Jewellery should not be worn during your visits to service users. Likewise, adornments like false eyelashes, fingernails etc. are not allowed as these can be lost in food resulting in contamination or the 'foreign body' being swallowed. Bacteria Incorrect storage of food can lead to bacteria formation and unsafe foods. Bacteria reproduce extremely quickly and can double in number every 20 minutes. They thrive in environments that provide warmth, moisture and food so kitchens are perfect breeding grounds! Bacteria like temperatures above 5 degrees Celsius and below 64 degrees Celsius; most bacteria will be killed at temperatures above 70 degrees Celsius, so food should always reach at least this temperature while being cooked. Fridges and freezers do not kill bacteria, they simply slow their growth. Food Preparation and Storage Store and prepare food in the proper manner (always read labels) Follow all the prescribed rules for food hygiene Ensure that all utensils and food preparation are clean If you are suspicious about any infestation by pests tactfully notify the service user/owner and advise PNL Page 1 of 5 Document (Website Version) Created 03/05/2012

2 Disposing of Food If you see any food that is past its Use By date or looks abnormal (e.g. has growths or fungi, smells off, is curdled or rotting) you should advise the service user/owner. Recommend that it be removed from storage as it may contaminate other foods o Note: Use By dates indicate that food may be unsafe to eat after the date has passed; the date assumes that the food has been stored according to instructions. Except in the case of eggs, "Best Before" dates are about quality, not safety. When the date is passed, it doesn't mean that the food will be harmful, but it might have begun to lose its flavour and texture. You should ignore any Sell By or Manufactured On dates Never dispose of food without the permission of the owner. Explain why you think throwing away the food is a good idea. If you feel service users are at severe risk because they are refusing to dispose of potentially unsafe foods please bring this to the attention of the office Wrap foods for disposal securely do not allow rotting or potentially contaminated foods to smear litter bins, etc., or use the appropriate receptacle where the local authority provides a food waste recycling service When Preparing Food:- First wash your hands Look for danger signals such as mould, discoloration or abnormal smells; check all food is within its Use By date Do not or serve or prepare food using items that seem off or have passed their Use By date, even if requested to do so by the service user Wash all fruit and vegetables thoroughly in clean water Handle the food as little as possible Follow any cooking/preparation instructions Ensure food is cooked thoroughly at the recommended temperature Prepare the food to the service user s liking (e.g. medium or well done) Present the food as attractively as possible. This enhances the service user s appreciation of the service and may improve the appetite of those who eat little Take special care with the preparation of the high risk foods listed below. They are much more easily infected than other types of food: Cleaning Cooked meats and poultry Dairy products such as milk, cream, yoghurt, custard and soft cheeses Eggs and products made from cooked eggs Shellfish and seafood Cooked rice Stocks, stews and gravy Ensure dishes, pots and pans are clean before using them for cooking. Use clean plates and dishes to serve the food, and clean cutlery. All surfaces should be wiped clean. Pots and pans, crockery, utensils, etc. should be cleaned with washing up liquid, dried and stored away. Do not use dishcloths/sponges that smell as this indicates the presence of bacteria. Dirty tea towels and dishcloths should be placed for laundering. Always use clean cloths and tea towels for the next meal preparation. Storage of Food in Cupboards Service users and their families will no doubt organise their cupboard space to suit their needs however the good practice rules below should be followed. While you cannot insist upon their application you may advise the service user and their family about them and offer to make any changes that they would like (so long as this does not detract from nursing/personal care responsibilities). Page 2 of 5 Document (Website Version) Created 03/05/2012

3 With foodstuffs that you would store in cupboards, larders or pantries, it makes sense to organise them so that the heavier products are on the lower shelves and the lighter products on the upper shelves Check inside food storage cupboards, larders and pantries for signs of dampness, mould or infestation Where possible, store similar types of food together, and older products to the front, for ease of use and good food rotation Take the opportunity to check Use By dates on tins and packages Where cupboards, pantries and larders have ventilation vents or grilles ensure that they are left unobstructed to allow the air to circulate. Storage of Food in Refrigerators Fridge temperature should be kept below 5 degrees Celsius The inside of the refrigerator and its compartments should be regularly wiped with a clean cloth to keep the surfaces clean and free from debris and spills Salad and vegetables should be stored in a salad box; some fridges have these built in Cheese should be stored in airtight containers Uncooked meats must be stored on a plate that is on a lower shelf than any cooked foods. This is to prevent fluids dripping from uncooked meats onto food ready for eating. Both cooked and uncooked meats should be covered by foil or Clingfilm to prevent them from becoming dry or contaminated Fluids stored in the refrigerator should be sealed with the lid supplied. Open jugs should be covered in Clingfilm to prevent spills and odour contamination Do not store foods marked Cook from frozen in the fridge. Storage of Food in Freezers Some freezers have variable temperatures that are indicated by star rated compartments. Frozen foods and food that is suitable for freezing will have specific instructions on the packaging: * One star equals minus 6 degrees Celsius food will keep safely for one week at this temperature ** Two stars equals minus 12 degrees Celsius food will keep safely for one month *** Three stars equals minus 18 degrees Celsius food will keep safely for over one month but needs to be used by the use by date on the packaging Non-variable freezers will have a temperature at usually minus 18 degree Celsius. Frozen food that has to be defrosted first before cooking must be completely defrosted. The rate of defrost depends on the temperature of the environment in which it is being defrosted but you should not assume the defrost time indicated is necessarily the case. It can often take much longer to defrost a product depending on its age, the water content, its bulkiness and thickness. Some food can be defrosted in a microwave oven with a defrost facility on it; follow the manufacturer s specific instructions regarding the microwave defrost setting that applies to each power output rating of different microwaves and the time it has to be defrosted for. Never defrost in a microwave unless instructions are clearly marked on the food packaging for doing so. Before serving/cooking defrosted foods check that the product has completely defrosted. Do not refreeze defrosted foods. Storage of Food after Cooking The service user may like to keep some food in the refrigerator or freezer after it has been cooked. You should always ensure that the food has been allowed to completely cool before covering it and placing in the refrigerator or freezer. If freezing, you should mark on the container with the date it is being frozen. Cooked meats that are placed in the refrigerator for use the following day should be cooled completely and covered and placed on the upper shelf of the fridge (above uncooked foods). Guidance to Avoid Food Poisoning At a Glance Store chilled and frozen foods as soon as possible after it has cooled Store raw meat, poultry and fish at the bottom of the fridge Check tin cans for signs of rust or damage to the can and bulging of cans and sealed packages all signs that bacteria could have entered or gone off. Page 3 of 5 Document (Website Version) Created 03/05/2012

4 Where possible, use separate knives, chopping boards and wiping cloths for raw meat and ready-to-eat foods Wash utensils, chopping boards and wiping cloths, etc., using an antibacterial detergent and hot water Defrost frozen products thoroughly and do not refreeze Cook meat and egg products thoroughly Serve food immediately after cooking Do not leave high-risk food unrefrigerated - meat, poultry, fish and dairy products are quickly susceptible to bacteria Keep animals away from preparation areas Watch for expiry dates on food Sneezing or dirty hands can contaminate food Long hair must be tied back Nutrition and Diet Guidance Under Regulation 14 of the Health and Social Care Act 2008, care providers and their staff may have a degree of responsibility to ensure that service users maintain adequate nutrition and hydration (i.e. eat and drink healthily). This Regulation states: 1) Where food and hydration are provided to service users as a component of the carrying on of the regulated activity, the registered person must ensure that service users are protected from the risks of inadequate nutrition and dehydration by means of the provisions of: (a) a choice of suitable and nutritious food and hydration, in sufficient quantities to meet service users needs (b) food and hydration that meet any reasonable requirements arising from a service user s religious or cultural background; and (c) support, where necessary, for the purposes of enabling service users to eat and drink sufficient amounts for their needs (2) For the purposes of this regulation, food and hydration includes, where applicable, parenteral nutrition and the administration of dietary supplements where prescribed. You should check the service user s support plan for the precise duties that are the responsibility of PNL and its workers. Make a note of the foods that they do and don t like and importantly food or additives that they may be allergic to, e.g. nuts, seafood, gluten, monosodium glutamate. Service users with an allergy or intolerance to a particular food can suffer serious, even fatal reactions including anaphylactic shock, after exposure to the tiniest amount of the product. The service user s choice of food is paramount. They have every right to eat what they want, when they want it and have it prepared and presented in a way they prefer (with parents reasonable input, in the case of children). All of us have different tastes and what food some think is heavenly, others cannot stand the taste of. A balanced diet has a good mix of the following: Carbohydrates provide the service user with energy and can be found in such things as potatoes, pasta, rice, bread and biscuits. Proteins provide a good form of sustenance, and include dairy products such as milk, cheese and eggs. Other foods rich in protein are beans, nuts and fish, particularly oily fish. Vitamins keep the service user healthy and can be found in vegetables, fruits and fruit juices. Fats provide the service user with warmth and healthy joints and are found in meats like beef, lamb and pork. Lower fat meats include chicken and turkey. Page 4 of 5 Document (Website Version) Created 03/05/2012

5 The key to good nutrition is a well-spread mix of all of these, and not over eating a particular class of food at the expense of others. Taking plenty of fluids is vital for the health of any service user. Check carefully the service user s personal care plan and any special notes made regarding food and dietary requirements each time you visit in case their needs have changed. For example, they may be going into hospital and need to fast or drink more or less liquids. Another aspect to the service user s overall wellbeing may be the recommendations of a dietician or GP designed to ensure that the service user s weight, cholesterol or blood sugar remain at recommended levels. The service user may need certain foods for other nutritional/health reasons, perhaps as a result of diabetes or kidney problems. These will be recorded in the care plan and should be observed to the letter when preparing the service user s food. Other considerations relating to the service user s diet will be their ability to chew, swallow and digest foods and you may find special instructions regarding the preparation of meals. Some foods may need to be pulped or liquidised and you should follow any specific instructions for doing so. Help with Eating You may be required to assist the service user to eat or drink where they are unable to manage themselves. You should sit to the side of the service user and offer food in easily manageable amounts. Give them plenty of time to swallow each mouthful and do not rush the process it must be done at their speed. Keep a clean cloth to wipe any inadvertent spills or dribbles. Ensure you have a fresh glass of water or the service user s preferred drink close to hand. Keep checking with the service user to confirm when they have eaten enough or if they would like more. Take care not to baby adults and older children. At all times you must respect the service user s wishes and never insist they finish their meal. If you feel that they are off their food or are not eating well, you should record this in your notes and contact your supervisor/manager, so that they can pass any concerns you have to those involved with the service user s care. Where the service user is able to feed themselves and you are preparing food/drink for eating/drinking at a later time, always ensure that it is within easy reach and kept covered and that they can easily remove such covers. It is important to keep a special eye out for those service users who have memory problems and who may have forgotten whether or not they have eaten. Report any concerns to your supervisor/manager. Some service users may be fed through a tube feeding system; under no circumstances should you use or interfere with this unless you are trained and approved to do so by PNL. Generally such systems are only to be maintained by nurses or other professionals with the appropriate training or the parents of child service users. Observation To ensure service users general well being be observant... Is the food in the refrigerator or larder being eaten and rotated? Is the service user losing weight or do they appear malnourished? Is the service user s appetite changing in any way? Is food prepared for eating later left untouched? A loss of appetite or nausea following food can be symptomatic of illness or side-effects of medication report such observations to the office. Other problems that may affect appetite range from loose fitting dentures to general worries, upsets and concerns By keen observation and general conversation with the service user you are in a unique position to notice changes to usual routines and general wellbeing. If you do have concerns, you should talk to your supervisor/manager who can offer advice and, where appropriate, contact those involved with the service user s care. It is unlikely that PNL will have responsibility for ensuring that children receive a balanced diet, however all the above guidance applies. Page 5 of 5 Document (Website Version) Created 03/05/2012