Food Handling Policy

Seven Steps Support Ltd adheres to all relevant legislation and guidance related to food safety and hygiene, including:

All our staff receive training in fluid and nutrition, health and safety, infection prevention and control, and food hygiene as part of their induction and ongoing development. All staff are required to complete Food Hygiene Level 2 training. It is the responsibility of all staff to ensure that safe practices are maintained in the preparation and storage of food, and that all food hygiene practices comply with relevant legislation and training.

Food should be prepared, cooked, stored, and presented in accordance with the high standards mandated by the aforementioned legislation and guidance. Seven Steps Support promotes a high standard of personal hygiene across our staff team and client group, including regular hand washing, no jewellery, short-sleeved shirts, and clean, tidy clothing that is not soiled or contaminated.

Staff are expected to maintain a high level of cleanliness in the kitchen area, ensuring that all work surfaces are free of food products, dirt, or refuse. Staff must wipe down surfaces before and after all food preparations to minimize the risk of contamination. Good hand washing practices will be encouraged among clients wishing to participate in food preparation, cooking, and serving.

In our Short Breaks service, we tailor our support to meet each client’s identified and individualized needs. For example, we may support clients who are fully independent in food preparation and cooking, with an up-to-date risk assessment in place for positive risk management. We may also assist clients who require help with food preparation and cooking to build their daily living skills. Additionally, we provide support for clients who need assistance with all dietary needs, such as cooking, chopping, blending, and feeding, depending on their individual assessed needs.

Seven Steps Support believes that every client has the right to a varied and nutritious diet that caters to their dietary needs while offering health, choice, and pleasure at mealtimes. To achieve this, each client will have a detailed care plan that includes their personal food preferences, cultural, religious, and health needs. This care plan will also contain information about any known allergies, with daily staff access to all relevant records.

Thermometers are placed in both the fridge and freezer in the domestic kitchen, and temperatures are checked weekly to ensure compliance with current legislation. These temperatures are documented in the temperature log, stored in the food safety file in the office for auditing and monitoring purposes. The fridge will be thoroughly cleaned once a week, with the cleaning documented.

Staff are required to report any faulty items to the manager, label them, and remove them from use until they are fixed or replaced.