Food & Nutrition Policy statement

Hayfield’s policy ensures the provision of a healthy, nutritious and balanced diet for its service users.  It is also vitally important that the approach to nutrition is based upon service user choice and quality.  Hayfield has a duty to ensure that all staff and service users are kept as safe as possible from food poisoning and related food-associated illnesses by the adoption of high standards of food hygiene and food preparation.  This applies to both food provided within the unit and food brought into the unit.

Aims of the policy

• To ensure that service users benefit from having food that is of high quality, well prepared and is nutritionally sound.

• To ensure that those with special dietary needs are supported.

• To protect staff and service users from food related illness.

Food and nutrition

Hayfield’s policy ensures the right of every service user to a varied and nutritious diet that provides for all of their dietary needs and offers health, choice and pleasure. To accomplish this, each service user will be offered a choice of food at each meal time.  Any cultural, religious or health needs will be taken into account when planning menus:

• All food will be prepared, cooked, stored and presented in accordance with the high standards required by the food safety acts.

• Each service user will be offered a meal at lunchtime every week day.

• Fresh fruit and cold filtered water is available at any time, as are soft drinks.

• Hot drinks are available at morning and afternoon tea breaks and lunch time.

• When necessary, contact is made with a professional dietician to gain assistance with the planning of menus for service users with special dietary needs.

• Menus will be changed regularly to stimulate appetite and give choice.

• Food portions will be monitored to assist with maintaining a healthy weight.

• Foods rich in starch and fibre will be included in those available.

Training

Staff involved in the cooking and preparation of food within hayfield day care services require relevant, up-to-date training and the necessary food and hygiene certificates.