The principles of safe food handling are indispensable in residential aged care facilities, especially when it comes to infection prevention and control. They help to ensure the safety of the food served in the facility and minimise the risk of residents contracting any foodborne illnesses.

The following are the fundamental principles of safe food handling for aged care facilities, and they focus on preventing infections and keeping our residents healthy.

Personal Hygiene

Personal hygiene is the foundation of safe food handling. Employees should adhere to the following guidelines

Handwashing: Frequent and thorough handwashing with soap and warm water for at least 20 seconds before handling food or touching surfaces is essential. Hand sanitisers should not replace handwashing but can be used as an additional measure

Uniforms and Aprons: Wear clean and appropriate uniforms, including aprons, to prevent contamination. Change uniforms if they become soiled

Hair and Nail Care: Keep hair tied back and avoid wearing nail polish or artificial nails, which can harbour harmful bacteria

Food Storage

Proper food storage helps maintain food quality and prevent contamination

Temperature Control: Keep hot foods hot (above 140°F or 60°C) and cold foods cold (below 40°F or 4°C). Use thermometers to monitor temperatures in refrigerators and freezers

Food Labelling: Label food containers with the date of preparation and use-by dates. First In, First Out (FIFO) rotation ensures that older food is used first

Cross-contamination: Store raw and cooked foods separately to prevent the transfer of harmful bacteria

Safe Food Preparation

Safe food preparation is a critical step to minimise the risk of infections

Sanitisation: Ensure that all utensils, cutting boards, and kitchen surfaces are cleaned and sanitised regularly

Cross-contamination: Use separate cutting boards and utensils for raw and cooked foods. Avoid using the same cutting board for vegetables and raw meats

Cooking Temperatures: Cook meat, poultry, and fish to their recommended safe internal temperatures to kill harmful bacteria (e.g., 165°F or 74°C for poultry). Use cooking thermometers to check these temperatures

Serving Food

When serving food to residents, it's essential to maintain food safety

Avoid Bare-Hand Contact: Do not touch ready-to-eat food with bare hands. Use utensils, gloves, or deli sheets for serving

Portion Control: Serve appropriate portion sizes to minimise food waste and ensure that leftovers are handled safely

Allergen Awareness: Be aware of residents' food allergies and dietary restrictions. Avoid cross-contamination with allergenic ingredients

Cleaning and Sanitising

Proper cleaning and sanitising procedures are essential for maintaining a safe environment

Regular Cleaning: Clean and sanitise food contact surfaces, equipment, and utensils frequently

Sanitiser Concentration: Ensure that sanitising solutions are properly mixed according to manufacturer guidelines

Dishwashing: Use a dishwasher with appropriate temperature settings or manually wash and rinse dishes in hot water