Policy

Part of the service offered by The Care Worker Agency includes helping customers with food preparation and/or preparing their meals if they are unable to do so. There may also be occasions where support is required to help a customer with eating and drinking. The arrangements for support regarding meal preparation and nutrition are always discussed and agreed with a customer and/or their representative prior to the commencement of service and will be included in the agreed plan of care.

It is the policy of the company to ensure that all customers remain as independent as possible and that they are actively involved and supported in planning and preparing their own meals where they are able to do so safely. Where people need support with meals and eating, all staff are expected to respect the dignity of our customers and treat such matters with sensitivity and in line with our dignity policy.

Under the Food Safety Act, 1990, and further updated legislation influenced by the European Union it is now a requirement that all businesses involved in food handling have food safety plans based upon the HACCP principles (Hazard Analysis and Critical Control Points) to ensure food safety from ‘farm’ to ‘plate’.

All care workers are trained in food safety and hygiene as part of the company induction programme and receive ongoing training and refreshers as required. Food safety hygiene training is usually updated every two years but more frequently if this is identified as a training need for an individual employee or where a customer’s needs dictate this. Care workers will also be provided with advice regarding what constitutes a balanced diet.

In order to ensure when The Care Worker Agency staff are involved in the purchasing and preparation of customers' food they understand the principles of correct food storage and preparation, thus reducing the risk of cross-contamination with pathogens likely to cause food poisoning.

Food contamination can take place physically, chemically and microbiologically (bacterial) and can happen in a number of ways including:

• Coughing; sneezing; licking fingers; handling rubbish

• Hairs; hand/nails; jewellery; clothes; ill health; uncovered cuts etc;

Procedure

1. All employees must ensure they comply with the company dress code, avoid poor hygiene practices and wear personal protective equipment including aprons and gloves when providing care and support.  

2. A customer's needs regarding meal planning, preparation and eating must be identified and included in the agreed plan of care prior to a service commencing. This must include the identification of:

• Special diets and food/drink intolerance;
• Risks associated with nutrition and/or meal preparation (including swallowing difficulties);
• Personal preferences, religious or cultural requirements;
• The agreed timing for meal times which should be reasonably spaced and at appropriate times;
• Any arrangements agreed with the customer or significant others relating to the help they need with eating, the use of any special equipment and the monitoring or recording of food and drink intake.
• A safety check regarding the storage arrangements for food;
• Purchasing arrangements for food.

3. All care workers will be given an information leaflet guiding them on food preparation and safety.

4. Care workers will promote the independence of customers taking into account matters of safety and risk assessments.

5. Care workers must ensure that where they have prepared a meal for a customer, the presentation is both acceptable and appetising.

6. Where required customers will be informed of the requirements of law regarding food handling and its safe storage and be given appropriate advice as/if required.

7. Care workers will inform the office of any problems related to food preparation and/or its storage.

8. Care workers must also report any concerns regarding the customer’s nutritional needs or diet which they consider may impact on the individual’s health and well being.

9. The Care Worker Agency will not undertake any purchasing or preparation of food if the conditions are hazardous to health and will breach the seven principles of HACCP.

10. The Care Worker Agency will report any adverse incidents to the appropriate authorities as/if required.

11. The Care Worker Agency will ensure regular reviewing of the customer’s requirements and inspection of the food preparation/storage areas.

Related policies:

Care Planning        

Consent and customer involvement

Dignity

Health and Safety                                                

Induction                                

Infection Control                                                

Risk Assessment

Reviewed April 2025 by Fay Townsend-Jackson