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  1. 1. A CATERER WHO CARES COULD THESE STATEMENTS RELATE TO YOUIR HOME? Who cares who cooks? Residents are ‘bored’ with their meals. The catering team is in need of inspiration. Could your team provide more? Is your food budget sufficient? Can you do more? If the answer to one or more of the above questions is yes then contact; ‘The Caring Caterer’ WHAT DO I DO? Consultation Consult with residents and care staff to ask specific questions regarding meals and meal times within the home. There choices would have been asked when they first moved into the home but it is essential to have regular updates and renewal of menus and meal choices Involve the relatives Ensuring the relatives are fully engaged with the menus and meal choices will help to ease there worries. The residents relatives need to be invited to meals to accompany there loved ones. They can then see for themselves the excellent service being provided. Look at Innovative ways to maintain your budget By providing meals that residents actually want you could save up to 25% of the daily food budget. This is achieved by minimising food wastage within the home. Assessments Regular assessments will be carried out to ensure that food is safe to eat this include; Food Safety Food safety is; Protection for customers against bad food. I can deliver training up to Food Safety Level 2 which is the maximum your catering staff require. In addition your carers will need a basic understanding of Food Safety Level 1 will ensure that the residents will enjoy there meals safely.
  2. 2. HACCP Hazard Analysis Critical Control Point is a regulation that requires all food premises to operate a food safety management system. The complete analysis covers the food journey from point of delivery to disposal of waste food. Each stage requires specific record keeping and documentation of all the critical points to ensure hazards are eliminated or reduced to a safe level. Health & Safety Health & Safety will help to ensure a safe working environment for all staff and customers. Assistance will be given on equipment and kitchen safety. Correct and regular maintenance of kitchen equipment will save money and keep everyone safe Food ordering / Stock control Adequate food ordering systems will ease the burden of shopping and help to eliminate over / under food ordering and ensuring systems are in place for stock control Food suppliers / Working with suppliers Renew and monitoring of existing suppliers to ensure the food purchase is of the best possible condition, delivered when required and best value. Care Staff Does your own staff have sufficient knowledge on the best way to? Lay tables with correct crockery and cutlery How to make a table look appealing Serve the residents Assist residents with the meals What signs to look for if food is not good enough? Challenging the chef Meal times The registered person in the home must ensure that the residents receive a varied, appealing, wholesome and nutritious diet which is suited to individual requirements. Meals should be offered at least three times a day. The timings of the meals need to be at intervals of not more than five hours and snacks should always be available. The ‘main’ meal of the day can be taken at midday or in the evening dependant of residents choices. Planning of the residents ‘meal’ day is essential to there well being and the ‘normal’ meal times may not suit all. The main meal of the day for older people prior to moving into a care home or hospital is more likely to be early evening. Why would this need to change? Competitions Assistance will be given to enable all staff and residents to take part in cooking competitions within the home or groups of homes. This will help to encourage residents and staff to look for and create enthusiasm for food and mealtimes. Advice on Nutrition Essential tools like “Eating well for older people” by The Caroline Walker Trust assist with menu planning and offer guidance on specific nutrient requirements for older people.
  3. 3. Specialist Diets A lot of older people require specialists diets and these need to be identified by health professionals. Regular reviews of these diets must be taken to ensure the older person is receiving the required meals. “Meals for Older People” by Patricia Perry “Allergy Catering Manual” by Michelle Berriedale-Johnson These books have been written with special diets in mind and may assist you within the home. There are numerous books available to assist all home members. Get the residents involved Residents have been catering for themselves for numerous years prior to entering a care home. They know their likes and dislikes so it makes sense to involve them in all aspects of catering and cooking. Older people will enjoy activities based around cooking and by seeking local events and marketing homes for excellence in catering will enhance the appetite of the older person. Examples can be seen in the quotes pages Documentation Purchasing policies and price lists Approved suppliers should hold appropriate food safety systems which are readily available. Sustainable and environmental procedures need to be taken into consideration. Invoicing and payment arrangements should be arranged to meet the needs of the homes. Delivery times are essential to the home and procedures should be in place to ensure the homes requirements are met Individual Requirements. Constant monitoring and renewing of residents requirements will help to ensure meals and meal times are an enjoyable experience for all the older people and staff within the home. Kitchen diaries These are where the day to day events are recorded. The diary will enable the catering function continue in the event of staff absence. Portion sizes, specialist diets, special dates and recording of complaints / compliments Comments and suggestions All residents and staff should have access to and be encouraged to use this area to help improve and monitor the catering in the home. They are particularly useful when menus are being reviewed or rewritten. Cookery books and recipes Each resident will have a particular recipe or favourite cookery book. To enable residents to have meals they enjoy a ‘home’ base book should be created this will not only act as a ‘memory’ item but will also become the chefs friend as they will be providing meals cooked in a way that the resident remembers
  4. 4. ACTION PLANS Action plans will be created after each visit / consultation to assist caterers, carers and management with the implementation of policies and procedures to help enhance the catering with ion the home. The action Plans will be user friendly and designed to help all staff. They will be monitored on a regular basis and updated as and when events dictate. Specific and realistic timescales will be given to ensure that staff and residents daily routines are not disrupted.