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Sandy
Lifestyle Coordinator
Tammy Powell
Program Outreach Director
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Thank you for such an outstanding, phenomenal, and amazing site - it’s the best I’ve found thus far! This is a Director’s Bible! From holidays and Guess Who to Armchair Travel and so much more. Thank you so much for sharing your ideas.
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Hi there, I need to start the cooking session, can anyone please help me with how to do the risk assessment......
Hi Sandy, food-borne illnesses in long-term care facilities are not uncommon (gastroenteritis). Although it is impossible to eradicate all risks; it is possible to focus on the basis of hygiene practices. Staff must be a vigilant at all times by adhering to good personal and food hygiene. You may follow your facility's Food Authority Guidelines but here is a small list for your Risk Assessment.
Food
- Consult clinical staff for a list of clients with allergies
- Good hygienic practices to avoid bacterial growth (hands and utensils clean and sanitised)
- Consider immunocompromised clients (diabetes, pureed foods)
- Be attentive to shelf life of frozen foods
- Watch out for contamination of horticultural products (fruits and vegetables well washed and/or peeled; seed sprouts, unpasteurized juices and dairy products are considered to have high risk of contamination)
Environment
- Wet floors (wiping spills immediately)
- Fire risk and heat risk
- Hot water danger (tap water and dishwater)
- Use caution when serving food from microwaves ovens
- Knives and scissors kept away