Some top tips that will help care homes supply wholesome and hygienic food

As well as a balance diet, the British Nutrition Foundation advises elderly people eat two servings of fresh fish each week, one of these should be oily. Oily fish contains long chain omega-3 fatty acids which can help protect against heart disease and reduce many of the symptoms of rheumatoid arthritis.

 

People who are more aged believe that it is harder to take in Vitamin D via natural light through your skin, so it will be crucial their diet program is supplemented with foods rich in Vitamin D like eggs, oily fish and fortified cereal products. The Department of Health recommends that men and women aged 65 plus should take an every day 10 microgram vitamin D nutritional supplement.

 

Malnutrition can be a problem with the elderly, as sensory faculties such as smell and taste get worse affecting people’s gratification of food and driving all of them to take in lesser amounts. In spite of this appetite loss, elderly people still need important nourishment which may be provided through smaller sized meals complemented with healthy snack foods.

 

Alternatively weight problems are also a issue because of limited movability as individuals grow older causing them to exercise less and put on weight which can lead to Type 2 diabetes.

 

Hygiene while preparing foods are also critical, with a spokesman in the Nationwide Caterers Association (NCASS), indicating: “When you're working inside a care home you deal with some of the most susceptible individuals in our society. Unfortunately with old age and weakening immune systems, residents are particularly prone to getting food-related illnesses.

 

“That’s the reason why it’s entirely crucial that all employees who handle foods within your care home know exactly what they are doing with regards to food preparation for residents.”

 

NCASS has ten top tips for care homes to keep residents as healthy as possible

1. Produce a menu that encourages a well-balanced diet

It’s essential for the elderly to eat a nutrient-rich diet so that they can gain access to proteins, vitamins, minerals, meat, eggs, fish, bread, cereals and fruit and vegetables. Be sure that your food selection reflects their nutritional requirements (but tastes great as well!).

2. Offer healthy snack foods for those who are struggling to deal with sizeable dishes

Some old people find it difficult to handle bigger foods in a single sitting. It’s important that you provide healthy snacks or smaller sized alternatives to these individuals to make sure they will still get the right nutrition.

3. Carry out correct levels of certified hygiene training

The Health and Social Care Act 2008 expresses that anyone working for a care service provider must be given appropriate training and then prove they continually meet professional standards. A simple way to cover those requirements is to make certain all food-handling staff have gone through triple-accredited foods hygiene training (to at least level 2). And you can now do that with NCASStraining.co.uk.

4. Wash both your hands properly and regularly

The law is absolutely clear on hand washing matters. All staff have to clean his or her hands regularly and in the correct way, using a sink that’s not the same as the one in which food and equipment is washed. Alcohol gels are not an option. Make sure that each and every food handler knows exactly how to clean their hands (you can find recommendations on the NCASS YouTube channel).

5. Keep uncooked and ready-to-eat foods isolated

Avoiding cross-contamination doesn’t need to be a hard undertaking. Use individual chopping boards, plates, utensils and storage locations for your raw and ready-to-eat foods to stop dangerous bacteria from spreading.

6. Always be extremely meticulous in monitoring use-by dates

You shouldn't utilize food that’s passed its use-by date, even when it appears or smells like you can. Doing this might put the health of your care residents at risk. Ensure you strictly adhere to storage instructions too, or the food could go off faster, developing a higher risk of food poisoning.

7. Keep fresh produce out of your refrigerator for the shortest periods possible

Keeping high-risk foods refrigerated is extremely important to help slow down the expansion of germs and bacteria. Remove fresh foods from the fridge as late as is possible in the cooking process, to reduce how long it is kept unrefrigerated.

8. Adhere to a tight cleaning routine

Create and maintain a cleaning timetable to help you make sure that all areas and equipment are cleaned regularly and to reduce the risk of cross-contamination in your kitchen space. Make sure all staff stick to the schedule and that they adopt a ‘clean-as-you-go’ policy too.

9. Make sure your cleaning products are up to the task

It’s crucial that you use the correct cleaning products for each task in hand. Make sure that staff know when to use detergents, disinfectants and sanitisers; they each have their own specific role after all.

10. Say goodbye to dishcloths

Dirty cloths are a major cause of cross contamination. Avoid using dish cloths or wiping cloths unless they are disposable or washed regularly in a high temperature wash. If in doubt, stick to disposable paper roll for all cleaning and drying.