Catering
within their menus. Providing meals similar to those being served to residents following a standard diet can promote inclusivity, which can go a long way in looking after the psychological well-being of residents.
Managing allergens According to Allergy UK, around a third of the UK population will develop an allergy at some point in their lives, with a significant proportion of these suffering from severe symptoms. There are 14 major food allergies recognised by EU law that must legally be listed on food packaging and will be highlighted in bold. Common allergies include peanuts, cereals containing gluten and milk. However, residents could have an allergy to anything - it depends on the individual. It is important to remember some
people can have extreme and severe reactions, known as anaphylaxis, which affects the whole body and can cause symptoms such flushing of the skin, swelling of the throat and alterations in heart rate. Coeliac disease, which is an
autoimmune disease rather than an allergy or intolerance, causes the lining of the small intestine to become damaged. Therefore, people with coeliac disease must follow a gluten-free diet - gluten is a protein found in the cereals such as wheat, rye, and barley. According to Coeliac UK, it affects one in 100 people in the UK with most people diagnosed over the age of 50. One of the most effective measures
to ensure a successful operation is to give all staff involved in the catering operation extensive training in food allergy management. That includes reading food labels correctly, avoiding cross-contamination and implementing procedures for serving people with allergies, intolerances, and autoimmune diseases safely.
Removing the risk of ross-contamination Whether creating meals from scratch or providing ready-made meals from a third-party provider, care homes should take all recognised measures to prevent cross-contamination between vegetarian and vegan foods, and also between those that are ‘forbidden’ and permitted on other diets. This begins with the purchase of
ingredients and products. Purchases should be made from suppliers who provide detailed product specifications including a full ingredient list and the presence of any ‘forbidden’ foods, such
inviting dining environment. The importance of mealtimes for residents can never be overlooked and should always be treated accordingly, by looking beyond the food and at the dining experience as a whole. Care homes should strive to ensure
the diverse needs of residents are met and are equally included on all occasions, whether that is offering a choice of meals for vegetarians on daily menus, offering a slice of gluten-free cake as part of a birthday celebration or serving a pureed fish and chips meal to those with swallowing difficulties on, for example, a ‘Fish & Chip Friday’. With a little thought and planning,
as allergens or those forbidden on personal or religious grounds. All products that come into a care
home should have their ingredients checked and any ‘forbidden’ ingredients must be clearly marked. Ingredients should be safely stored in sealed containers to avoid cross-contamination, with allergenic ingredients kept in separate quarantine areas when possible. During preparation, ideally there
should be designated areas, utensils and pans for ‘forbidden’ ingredients and for preparing meals. If using the same equipment, this should be cleaned thoroughly beforehand and meals free from ‘forbidden’ ingredients should be cooked first. Fryers must be filled with fresh, uncontaminated oils before vegetarian and vegan foods are cooked. The risks of cross-contamination can
be significantly reduced when using ready-made meals. These will have been produced in a strictly controlled environment and arrive fully prepared, safely packed, and labelled. Naturally, that means there is reduced
chance of cross-contamination between ingredients, during storage and during meal preparation. At apetito, we test a sample from every batch of meals cooked in our kitchens in our accredited, on-site laboratory for added reassurance.
The importance of choice and variety We all know that food needs to be nutritionally balanced to maintain health and wellbeing, but it is also important to remember that food is incredibly emotive. This means offering varied menus and giving residents as many options as possible and creating an
December 2020 •
www.thecarehomeenvironment.com
catering for those with bespoke dietary requirements does not need to be restrictive or create extra work. This process can be made easier by working with a supplier who offers dedicated support to each care home, working with the homes catering and care teams to plan bespoke menus that address the specific needs of every resident.
TCHE
Neil Hargreaves
Neil Hargreaves joined apetito’s care homes division eight years ago, subsequently working his way through the business and gaining valuable experience as a customer experience and development manager before taking a lead role as divisional manager for care homes. Wholly passionate about his role, the industry at large, and the service that apetito offers, Neil’s ethos is based on building long-term partnerships with his customers and understanding the challenges they face.
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