4.2 Housekeeping and Catering |
REGULATIONS AND STANDARDS
Contents
1. Introduction
In common with other families across the land our own Managers have the responsibilities for shopping and cooking for their own 'family'. We view this as an important part of ordinary family life and this ensures a certain degree of independence and individuality for each home.
As in all families, it is important that where practical the tastes of the individual children are borne in mind when formulating menus.
It is the duty of Managers to ensure that the home is kept clean, hygienic and tidy. Above all, the home must be 'homely'.
All sanitary ware and bathroom areas must be thoroughly cleaned and disinfected at least once every day and more often when necessary. Care must be taken in the storage and preparation of food. All foodstuffs must be used in rotation to prevent wastage and maintain quality and freshness. All staff must obtain the Health & Hygiene Certificate for the preparation of food and be aware of the intentions of the 1991 Food Act.
Storage areas and fridges must be regularly defrosted and thoroughly cleaned.
2. Catering Arrangements
Children should be provided with a reasonable choice of food in adequate quantities properly prepared, wholesome and nutritious. The use of "convenience" food should be kept to a minimum and not a regular feature.
It is vital to ensure that a varied diet is provided to include all the essential nutrients required for normal growth and development, and that sufficient food is provided to allow children to attain or maintain an appropriate height or weight ratio for their age. Diets should therefore contain a mixture of many different foods.
Food preferences are established in childhood and may be difficult to change later in life. It is therefore important that children are encouraged to try a wide variety of foods and to be prepared to try unfamiliar food.
The menus provided should incorporate a reasonable choice, within the limits of the budget available to the home, to allow account to be taken of the individual preferences of children in the home. Each child in the home will have their own individual needs, which may relate to their racial, cultural or religious background, physical or other disability, or special dietary needs because of conditions such as diabetes. Account should therefore be taken of the particular needs of each child in the home, whatever they may be, and appropriate arrangements made.
3. Food Act
All staff who are likely to be involved in the preparation and serving of food are to be acquainted with regulations and versed in good practice. The responsible authority will run courses in conjunction with the local department of Environmental Health in this field.
Appropriate equipment, crockery, cutlery and storage facilities etc, must be provided.
End