Standard Operating Procedure (SOP) Penn Hospital Therapeutic Kitchen Why we have a procedure? Therapeutic Kitchen Environments (formerly referred to as Activities of Daily Living Kitchens) are predominately but not solely used by Occupational Therapists to provide assessment and therapeutic intervention in both inpatient and designated community settings. The purpose of the inpatient therapeutic kitchen is to provide service users with the opportunity to engage in purposeful and meaningful activity whilst they are an in-patient within The Black Country Partnership Foundation Trust. The kitchen can be utilised for assessment and therapeutic intervention purposes on either a 1:1 or a group basis. The objectives of the Penn Hospital Therapeutic Kitchen SOP are as follows: To ensure safe, compliant and consistent practice across inpatient kitchen environments in line with current food handling legislation and guidance. To outline the procedures, arrangements and standards required within inpatient therapeutic kitchen environments. To provide a safe, effective and well utilised therapeutic environment for all that utilise our services. This SOP is not exhaustive guidance and therefore any person unsure should speak to the most senior member of Occupational Therapy team available at that time. What overarching policy the procedure links to? Policy Legislation National Standards Hand Hygiene Policy The Health and Safety at Work Act 1974 Food hygiene Regulations 2006 Health and Safety Policy Food Safety Act 1990 Bare Below Elbow Guidance Penn Hospital Therapeutic Kitchen Version 1.0 June 2018 Page 1 of 7
Which services of the Trust does this apply to? Where is it in operation? Group Inpatients Community Locations Mental Health Services Learning Disabilities Services Children and Young People Services Penn Hospital Who does the procedure apply to? Clinical Staff Registered and non-registered clinical staff members who carry out individual or group cooking interventions within the inpatient therapeutic kitchen must be familiar with the Standard Operating Procedure and are responsible for adhering to the procedures referred to within the document. When should the procedure be applied? This Standard Operating Procedure should be adhered to and followed when carrying out 1.1 and/or group interventions within the therapeutic kitchen. How to carry out this procedure? All registered and non-registered staff that facilitate utilise the therapeutic kitchen are required by the Trust to have completed and be compliant with the relevant food hygiene mandatory training. All registered and non-registered staff must adhere to policies and procedures set out within the relevant food hygiene mandatory training. This includes hand hygiene and safety standards, relevant legislation and national standards. All staff must comply with the bare below elbow guidance. All staff must ensure that the kitchen has been booked prior to the session by contacting a member of the Occupational Therapy team, who hold the booking diary. Equipment and Supplies: Food probe is to be kept in locked drawer. Food probe cleaning wipes are available within the ADL Kitchen. Penn Hospital Therapeutic Kitchen Version 1.0 June 2018 Page 2 of 7
Disposable aprons to be offered to all group participants. Sharp items to be stored securely at the end of group session. To use coloured chopping boards as per food handling procedures: Red Blue Green Yellow Brown White Raw Meat Raw Fish Salad and Fruit Cooked Meat Vegetables Bakery and dairy Safety and Risk Assessment In order to manage risk, the following must be applied for every kitchen use: - No more than 6 service users with 2 facilitators to be in the kitchen at any one time - Staff must be aware of group dynamics and risk assess every session. Patients needs must be assessed on the day of activity and an assessment must be carried out regarding the number of persons it is safe to have within kitchen environment (No more than 6 service users to 2 staff). - Service users must not be left unattended in the kitchen. - Staff are to be aware of people s dietary needs with particular attention to food allergies and modified diet/fluids and support these needs - People to be made familiar with hospital building including location of fire exit points, toilets, layout of therapeutic kitchen, location of hand wash basins, first aid box etc. - Staff facilitating must have their hair tied back and be bare below the elbow. No jewellery, nail varnish or false nails are to be worn. - Staff must comply with hand hygiene policy. Hand washing must take place before, during (if applicable) and after food and drink preparation and consumption. Hand washing techniques must be followed. Signs are in place by each hand wash area. - People to be supported to wash hands with liquid soap and in running water, thoroughly dried on disposable paper towels. Wash hand basins should be used for hand washing only. - Aprons and other required personal protective equipment must be worn by staff facilitating the session and must be available for service users. Penn Hospital Therapeutic Kitchen Version 1.0 June 2018 Page 3 of 7
- The temperature of all food cooked should be checked using the probe provided and recorded prior to consuming, to ensure it is at a safe temperature. In general, food should be cooked to a temperature of at least 75 C. The probe is kept in locked sharps drawer. Recording temperature and probe book are kept in the kitchen in a labelled cupboard. The temperature probe must be used for all high risk food particularly meat. The probe must be cleaned before and after every use. - Fridge and freezer temperatures must be checked and documented on recording sheets provided. If temperatures are outside of safe parameters this must be recorded, reported to senior occupational therapy staff and the fridge must be adjusted accordingly. Safe fridge temperatures are: 3 C -5 C Safe freezer temperatures are: -18 C or colder - All switches, gas and electric appliances must be turned off prior to leaving the kitchen - All cutleries must be accounted for. At the beginning and end of each session the knives, forks and spoons must be counted. - All staff must be aware of the location of firefighting equipment and be up to date with mandatory fire training. - All staff must have on them a personal attack transmitter and have been briefed in the use of these. - All staff must ensure that the kitchen door is locked after every session and that windows are closed. - Staff must ensure that no items are removed from the kitchen including equipment or crockery. - Staff must ensure that sharps are stored in the sharps drawer and that this is locked when not in use. Staff should risk assess on an individual basis whether it is appropriate for the attending service users to utilise sharp implements and alter the task accordingly. No unsupervised use of sharps of access to the sharps drawer is permitted. - Oven gloves are available to handle hot objects and should be used accordingly. - First aid box in situ within kitchen Staff to inform management if any items are used and follow relevant documentation procedures. First Aid procedures must be followed and people with minor abrasion must have it covered with blue waterproof dressing. - The therapeutic kitchen is for PATIENTS' USE ONLY - not for Staffs use. Penn Hospital Therapeutic Kitchen Version 1.0 June 2018 Page 4 of 7
Food Resources: All staff facilitating a kitchen session must: - Ensure that all items are purchased from a trusted supplier. - Check and adhere to best before and use by dates. Any product past these dates cannot be used and must be disposed of. - Label all food and drink items to show the date opened/use by. Labels are kept in the kitchen for this purpose. - Cover/seal all opened food and drink items. Cling film/covering materials are available in the kitchen for this purpose. - Ensure that any food removed from the freezer for defrosting is clearly labelled with the date on which this was done. - Dry food goods to be clearly dated and labelled and stored in identified cupboard. - Food cooked during the session must be consumed immediately and any leftover food must be disposed of correctly. Cleanliness and Maintenance: The facilitator must ensure: - The kettle is emptied at the end of every session. - All surfaces are wiped clean. Disposable cleaning cloths must be used for all cleaning duties, including cleaning food preparation surfaces, cooker and microwave if used. Cloths to be used for one task only then discarded. - All cooker surfaces are cleaned if used - Any used oil is not to be poured in the sink. Instead it should be emptied into used oil jar. - When using the microwave all food and drink need to be covered. The microwave must be wiped clean after each use. - The toaster is cleaned and the crumb tray emptied after every use. - Any sharp items are disposed of in sharps/glass waste bin. - Any equipment that is broken/unfit for purpose should be labelled as do not use and this must be reported to a member of the occupational therapy team. Penn Hospital Therapeutic Kitchen Version 1.0 June 2018 Page 5 of 7
- Paper towels or paper roll is used for drying utensils, or air dry where possible. - Refuse should be disposed of following group session and disposed of in an appropriate refuse bag. Where do I go for further advice or information? Service/Team Managers and Leads are available to: - To support the implementation and monitoring of this Standard Operating Procedure. - - To provide support and advice to all staff involved in carrying out therapeutic cooking interventions in the Therapeutic Kitchen. Training All staff members who work within the kitchen must: - Have completed and be up to date with the relevant food hygiene mandatory training and to follow the policies and procedures set out within this training, paying particular attention to hygiene and safety standards. This is a Trust requirement - Staff may receive training in relation to this procedure, where it is identified in their appraisal as part of the specific development needs for their role and responsibilities. Please refer to the Trust s Mandatory & Risk Management Training Needs Analysis for further details on training requirements, target audiences and update frequencies. Monitoring / Review of this Procedure In the event of planned change in the process(es) described within this document, or an incident involving the described process(es) within the review cycle, this SOP will be reviewed and revised as necessary to maintain its accuracy and effectiveness. Equality Impact Assessment Please refer to the Handwashing Policy Data Protection Act and Freedom of Information Act Please refer to the Handwashing Policy Standard Operating Procedure Details to be completed by Corporate Governance Penn Hospital Therapeutic Kitchen Version 1.0 June 2018 Page 6 of 7
Unique Identifier for this SOP is State if SOP is New or Revised BCPFT-CLIN-SOP-0612-134-04 New Policy Category Executive Director whose portfolio this SOP comes under Policy Lead/Author Job titles only Committee/Group Responsible for Approval of this SOP Month/year consultation process completed Clinical Executive Director of Nursing, AHPs and Governance Allied Health Professional Lead Mental Health Division Quality and Safety June 2018 Month/year SOP was approved June 2018 Next review due June 2021 Disclosure Status Key Words for this policy B can be disclosed to patients and the public ADL kitchen, food hygiene, food Allergen, food storage, food preparation, food safety, food handling process, microwave oven guidance Review and Amendment History - to be completed by Corporate Governance Version Date Description of Change V1.0 June 2018 New SOP for BCPFT to replace the Overarching Policy Penn Hospital Therapeutic Kitchen Version 1.0 June 2018 Page 7 of 7