Your responsibilities
You must:
prepare food safely and hygienically
follow the client’s care plan and preferences
wash hands properly before and during food preparation
prevent cross-contamination
report illness or unsafe conditions immediately
stop food preparation if it is not safe to continue
Hand hygiene
Always wash your hands:
before preparing food
between handling raw and cooked foods
after using the toilet
after handling waste, pets or dirty items
after coughing, sneezing or blowing your nose
Follow the handwashing guidance in the Infection Control policy.
Preventing cross-contamination
To keep food safe:
keep raw and cooked foods separate
clean chopping boards, knives and surfaces between tasks
use separate boards where available
cover food stored in the fridge
date opened or prepared food where appropriate
Cooking, reheating and storage
You must:
cook food thoroughly
reheat food only once and until piping hot
follow manufacturer instructions for frozen foods
store food as instructed on packaging
throw away food that looks, smells or appears unsafe
If you feel unwell
Do not prepare food if you have:
vomiting
diarrhoea
symptoms of infection
You must:
inform the office immediately
stay off food preparation duties until symptom-free for at least 48 hours
Unsafe kitchens or environments
If you notice:
poor hygiene or pest infestations
unsafe food storage
broken equipment
lack of cleaning facilities
refusal to allow safe food practices
You must:
stop food preparation if needed
report immediately to the office/on-call
document the concern
follow instructions from the care team
Never put yourself or the client at risk.
Training and checks
All carers:
receive food safety awareness during induction
are supported through supervision and spot checks
may receive additional training if concerns are identified
Reporting concerns
Report immediately if:
a client becomes unwell after eating
food safety standards cannot be maintained
you are unsure whether food is safe
If in doubt — always ask before proceeding.