• policy

Food handling and preparation by Avenue Home Care employees will be done using appropriate food handling techniques.

• purpose

To safeguard the health of the clients and prevent food borne illness.

• procedure

1. Staff will wash their hands before and after handling foods, especially meat products.

2. To keep food safe from parasites:

• (a) Cook all pork, beef, and fish to the proper temperature.

• (b) Cutting boards and surfaces used to prepare and clean chicken, fish, beef, and pork are to be cleaned using 1:10 bleach to water mixture.

• (c) All produce will be washed prior to being served raw or cooked.

3. Meals are to be prepared with diet restrictions or requirements in mind (i.e., low salt, low fat, low or no sugar, etc.).

4. All utensils used in the preparation of food will be washed thoroughly by hand in hot soapy water and rinsed with clear cold water or in a dishwasher set to sterilize.

5. All foods that are subject to spoiling are to be refrigerated; other foods are to be stored in a dry closed space.

6. All garbage from food preparation is to be disposed of in the trashcan and carried to the outside can or put down the garbage disposal.

7. To keep food safe from viruses:

• (a) Do not work with food when you have diarrhea, vomiting, or fever.

• (b) Wash your hands twice after using the toilet: once in the bathroom and once again when you get back in the kitchen.

• (c) Use gloves or utensils instead of bare hands when handling ready-to-eat food.

8. To protect food from bacterial contamination:

• (a) Keep refrigerator temperatures at 40° F to 45° F.

• (b) Do not work with food when you are ill (e.g., diarrhea, vomiting, or fever).

• (c) Wash your hands twice after using the toilet: once in the bathroom and once again when you get back to the kitchen.

• (d) Use gloves or utensils instead of bare hands when handling ready-to-eat food.

• (e) Wash, rinse, or sanitize all equipment used for food preparation.