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NHS GREATER GLASGOW & CLYDE
CONTROL OF INFECTION COMMITTEE POLICY
FOOD HYGIENE – WARD KITCHENS
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January
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January
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The most up-to-date version of this policy can be viewed at the following website:
www.nhsggc.org.uk/infectioncontrol
Policy Objective
To ensure that ward based staff are aware of their responsibilities in relation to food
hygiene in local clinical areas.
This policy applies to all staff employed by NHS Greater Glasgow & Clyde and locum
staff on fixed term contracts and volunteer staff. Compliance with this policy is
mandatory.
KEY CHANGES FROM THE PREVIOUS VERSION OF THIS POLICY
•
Update of reference list/ legislation.
•
This policy now specifically applies to ward/ department kitchens.
Document Control Summary
Approved by and date
BICC January 2010
Date of Publication
January 2010
Developed by
Infection Control Policy Sub-Group 0141 211 2677
Related Documents
NHSGGC Hand Hygiene Policy
Distribution/ Availability
NHSGGC Infection Prevention and Control Policy
Manual and the Internet
www.nhsggc.org.uk/infectioncontrol
Implications of Race
This policy must be implemented fairly and without
Equality and other
prejudice whether on the grounds of race, gender, sexual
diversity duties for this
orientation or religion.
document
Equality and Diversity
January 2010
Impact Assessment
Completed
Lead Manager
Assistant Director of Nursing Infection Control
Responsible Director
Board Infection Control Manager
The most up-to-date version of this policy can be viewed at the following website:
www.nhsggc.org.uk/infectioncontrol
NHS GREATER GLASGOW & CLYDE
CONTROL OF INFECTION COMMITTEE POLICY
FOOD HYGIENE – WARD KITCHENS
Page
2 of 7
Effective
From
Review
Date
Version
January
2010
January
2013
2
The most up-to-date version of this policy can be viewed at the following website:
www.nhsggc.org.uk/infectioncontrol
CONTENTS
1.
Responsibilities ...........................................................................................................3
2.
Protective Clothing .....................................................................................................3
3.
Patients Food...............................................................................................................3
4.
Refrigerator .................................................................................................................4
5.
Bread ...........................................................................................................................4
6.
Dry Foods....................................................................................................................4
7.
Microwave Ovens .......................................................................................................4
8.
Access to ward kitchens..............................................................................................5
9.
Hand Hygiene .............................................................................................................5
10.
Occupational Health....................................................................................................5
11.
Audit ...........................................................................................................................6
12.
Evidence Base.............................................................................................................7
The most up-to-date version of this policy can be viewed at the following website:
www.nhsggc.org.uk/infectioncontrol
NHS GREATER GLASGOW & CLYDE
CONTROL OF INFECTION COMMITTEE POLICY
FOOD HYGIENE – WARD KITCHENS
Page
3 of 7
Effective
From
Review
Date
Version
January
2010
January
2013
2
The most up-to-date version of this policy can be viewed at the following website:
www.nhsggc.org.uk/infectioncontrol
1. Responsibilities
HCWs must:
• Follow this policy.
Senior Charge Nurses/Managers must:
• Ensure that HCWs receive training if required.
• Advise HCWs to contact the Occupational Health Service as necessary.
• Ensure that daily temperature checks are carried out.
• Ensure that food stored at ward level is stored correctly and labelled and dated.
Infection Control must:
• Keep this policy up-to-date.
• Give advice as required to Occupational Health Staff and all HCWs.
Occupational Health Service must:
• Liaise with Infection Control Staff regarding any possible infection/ return to
work issues when necessary.
NHSGGC must:
• Provide training opportunities.
• Ensure that equipment and facilities are fit for purpose and maintained.
2. Protective Clothing
Ward based staff are required to don a clean plastic apron of the appropriate colour
immediately prior to handling and serving food and beverages. This must be replaced
each time non-food handling duties are carried out.
3. Patients Food
Food must not be reheated. If a patient is unable to eat at planned meal times, an
alternative meal will be made available on request to the Catering Department.
Under no circumstances should meals be kept at ward level for subsequent use.
High-risk contents of snack boxes, e.g. sandwiches and yoghurts, must be discarded
within 2 hours of service.
Sip feeds (such as build up) made with milk should not be left standing on the bedside
locker for more than 4 hours, after which they must be discarded.
All unused food, hot or cold, must be returned to the kitchen with the trolley.
The most up-to-date version of this policy can be viewed at the following website:
www.nhsggc.org.uk/infectioncontrol
NHS GREATER GLASGOW & CLYDE
CONTROL OF INFECTION COMMITTEE POLICY
FOOD HYGIENE – WARD KITCHENS
Page
4 of 7
Effective
From
Review
Date
Version
January
2010
January
2013
2
The most up-to-date version of this policy can be viewed at the following website:
www.nhsggc.org.uk/infectioncontrol
4. Refrigerator
The refrigerator should be cleaned daily and as spills occur.
Door seals should be checked weekly.
Storage of staff and patients personal food should be restricted as far as possible.
Where storage is essential, all items must be wrapped or sealed and labelled with the
person’s name and the date it was placed in the refrigerator.
Expiry dates should be checked daily by a nominated member of ward staff. Any
food found to be out-of-date must be discarded.
Under no circumstances should eggs, raw meat or poultry be stored in the ward
refrigerator.
Refrigerators should be used for food storage ONLY.
The refrigerator temperature should be checked and recorded daily. The refrigerator
should operate between 1ºC – 5ºC. The nurse in charge should be informed of any
rise in temperature. Where there is a rise in temperature, the door should not be
opened for 15 minutes when a second reading should be taken. If the temperature
remains incorrect, notify Facilites via the local help desk immediately.
All new appliances should be fitted with a digital temperature display, and be
designed to operate between 1ºC – 5ºC.
5. Bread
Bread should be stored in the ward kitchen/ beverage bay, in its original packaging
and should not be used after the manufacturer’s expiry date. Strict stock rotation
must be observed at all times.
6. Dry Foods
Inspect packaging for damage and check the use by date on receipt and before use,
store in sealable separate clean containers and use under strict stock rotation. The
containers must be washed and thoroughly dried once per week.
7. Microwave Ovens
Microwave ovens should only be used for staff foods. Under no circumstances
should they be used to reheat patients’ food. It is the responsibility of the staff
using the ovens to ensure that they are cleaned after each use.
The most up-to-date version of this policy can be viewed at the following website:
www.nhsggc.org.uk/infectioncontrol
NHS GREATER GLASGOW & CLYDE
CONTROL OF INFECTION COMMITTEE POLICY
FOOD HYGIENE – WARD KITCHENS
Page
5 of 7
Effective
From
Review
Date
Version
January
2010
January
2013
2
The most up-to-date version of this policy can be viewed at the following website:
www.nhsggc.org.uk/infectioncontrol
8. Access to ward kitchens
Patients/ parents should not usually have access to the ward kitchen/ beverage bay
and refrigerator unless permission has been granted by the nurse in charge.
Where it is deemed therapeutic for patients to have access to the ward kitchen, they
must be supervised by a member of staff.
9. Hand Hygiene
All HCWs are required to wash their hands before and after contact with food. Hands
must be washed properly using liquid soap and running water and then dried
thoroughly. It is important to offer hand washing facilities/ wipes for each patient.
Hand wash basins are for hand washing only and must not be used for any other
purpose.
10. Occupational Health
All staff must inform the Occupational Health Service if they are suffering from:
•
•
•
•
diarrhoea or vomiting
throat infections
skin rashes
boils or any other skin lesion
Any HCW suffering from diarrhoea should inform the Occupational Health Service
within working hours. Out-of-hours, they must inform their line manager and then
Occupational Health at the beginning of the next working day. They will be asked to
submit a stool specimen. Staff suffering from diarrhoea will not be allowed to return
to work until they have been symptom free for 48 hours.
It is important that managers monitoring sickness inform the Occupational Health
Service and Infection Control if they have more than one member of their staff off
duty at one time with a gastrointestinal illness.
The most up-to-date version of this policy can be viewed at the following website:
www.nhsggc.org.uk/infectioncontrol
NHS GREATER GLASGOW & CLYDE
CONTROL OF INFECTION COMMITTEE POLICY
FOOD HYGIENE – WARD KITCHENS
Page
6 of 7
Effective
From
Review
Date
Version
January
2010
January
2013
2
The most up-to-date version of this policy can be viewed at the following website:
www.nhsggc.org.uk/infectioncontrol
11.
Audit
Criteria
Yes/
No
1.
Refrigerator temperatures are recorded daily
2.
All food stored in the refrigerator is labelled, dated
and in date.
3.
HCW wear the correct protective clothing when
giving out meals of beverages (observed).
4.
Staff are aware of the action to take if they have any
symptoms of infection (ask two members of staff).
Comments
Actions required
Audit undertaken by:
Action plan required:
Results fed back to:
Date:
This audit may be undertaken by a member of ward staff,
or the Infection Control Team as part of their annual audit programme
The most up-to-date version of this policy can be viewed at the following website:
www.nhsggc.org.uk/infectioncontrol
NHS GREATER GLASGOW & CLYDE
CONTROL OF INFECTION COMMITTEE POLICY
FOOD HYGIENE – WARD KITCHENS
Page
7 of 7
Effective
From
Review
Date
Version
January
2010
January
2013
2
The most up-to-date version of this policy can be viewed at the following website:
www.nhsggc.org.uk/infectioncontrol
12.
Evidence Base
Management of Health and Safety at Work Regulations 1999
Food Hygiene (Scotland) Regulations 2006
EC Regulations 852/2004 (Hygiene & Foodstuffs)
The most up-to-date version of this policy can be viewed at the following website:
www.nhsggc.org.uk/infectioncontrol