Summary

Where care homes, nursing homes and domiciliary care organisations provide food, cooking or support for service users’ meals or eating, their staff should observe the highest standards of food hygiene in order to prevent the incidence of foodborne illness.

Kitchen areas in care homes must be kept scrupulously clean at all times and catering and food handling staff should wash their hands regularly and wear appropriate personal protective equipment if required. Food handling staff suffering from diarrhoea or vomiting should be sent home and should not return to work until they have had no symptoms for 48 hours.

Want to read more?

This content requires a Croner-i subscription.

No Subscription?

;

Contact us to discuss your requirements.

Book a demo
Call an Expert:

0800 231 5199

Talk to us on

live chat