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To Be Categorised
MH-OTTK-02
OT Professional Manager
OT Professional Manager
MH & LD Procedures and Guidelines Group
01 November 2016
01 December 2019
01 December 2022
2.0

Why this guideline is required
  • In Occupational Therapy, the kitchen environment may be used to facilitate assessment and treatment of clients.  This can be to assess and practise skills, which enable their performance in a domestic activity of daily living, to improve the client’s volition and personal causation through engagement in a familiar or new activity, or both.  Assessment and treatment in this environment can be completed on a one-to-one or group basis, as appropriate.  All kitchen activities will be graded to provide each client with the right level of challenge.  Where kitchen activities are completed in a group, attention is paid to the social environment and how the therapeutic group can support each client’s optimum performance.

  • To ensure patient and staff safety within the kitchen environment.
  • To provide the optimum environment for therapeutic intervention.

Where this guideline applies

All Occupational Therapy kitchens within NHS Fife (Mental Health Services).

Who does this guideline apply to?

All Occupational Therapists and support staff within NHS Fife (Mental Health Services).
 

 What is the process to be followed?

            General

 

  • Staff will be aware of and abide by Hospital and Therapeutic Kitchens Inspection Guidelines and Reporting Format (1988).

 

  • Staff will complete Elementary Food Hygiene Certificate (REHIS) and attend an update every 5 years.

 

  • Therapeutic kitchens will be as near to domestic kitchens in style as possible.

 

  • The kitchens will be properly equipped, maintained in a clean condition, be in good repair and be free from pests.

 

  • There will be an annual inspection of electrical items (arranged by Facilities).

 

  • Any problems with working environment or equipment should be reported to Facilities immediately they are discovered and removed from use.

 

  • Regular risk assessment of the kitchen area will be completed.

 

  • No client will use the kitchen without appropriate agreed levels of supervision.

 

  • There will be no smoking in kitchens.

Preparation for a Session

  • Prior to a treatment sessions within the kitchen, the client will have been fully risk assessed by an Occupational Therapist to ensure their own, other clients’ and any members of staff’s safety.

 

  • Staff should be aware of any special dietary requirements, allergies or intolerances and choose appropriate foodstuffs.

 

  • When planning the treatment session, the client’s preferences and socio-cultural influences should be sought and taken into consideration.

 

  • The OT/support staff will check that the kitchen is fit for purpose using agreed measures and, where appropriate, acquire the necessary foodstuffs for the session.

 

  • Part of the treatment session may be to assess a client’s shopping skills.  Therefore, foodstuffs should be purchased from a reputable source.

 

  • Where staff purchases foodstuffs these must be from a reputable source and stored appropriately prior to the session.

 

Personal Hygiene

 

  • Clients suffering from an infectious condition must not be permitted to take part in food preparation, which will involve other patients and will be governed by local policies and procedures

 

  • Any cuts, burns or sores must be covered with a waterproof dressing.

 

  • Prior to food preparation, all clients and staff should follow the recommended hand washing procedure

 

  • Hands should also be washed after handling refuse or waste.

 

  • Long hair should be tied back.

 

Protective Clothing

 

  • Clients and staff should be given the opportunity to wear disposable white plastic aprons or PVC aprons (if working at the cooker) during the session.

 

  • Oven gloves should be used when handling hot containers.

 

Cleaning

 

  • Cleaning materials should be available in each kitchen; e.g., disposable blue cloths for washing and liquid detergent.

 

  • Cloths should be replaced following each session.

 

  • Staff and clients should follow a “clean as you go procedure” prior to and during each session by cleaning surfaces, equipment and appliances.  (Daily cleaning checklist to be signed after each Kitchen session.)

 

  • Items may be left to air dry or dried using disposable kitchen towels.

 

  • General domestic cleaning will be completed according to trust contract.

 

  • All waste will be removed on a daily basis, as part of domestic cleaning.

 

Food Storage

 

  • All foodstuffs used in the kitchen must be used within use-by dates.

 

  • Once opened all dry goods should be stored in clean sealed plastic containers with the best before date and contents marked.

 

  • All foods likely to sustain bacterial growth must be stored under refrigeration.
  • Cooked foods must be stored above raw foods.

 

  • There must be a thermometer in each fridge.  An operating temperature of between -5 and +5 degrees Celsius must be maintained.  This should be checked daily and a written record kept.

 

Food Preparation

 

  • All sharp and cutting utensils should be securely stored.

 

  • Attention should be paid to the normal recipes/cooking methods used by the client and to their habits/routine.

 

Food Consumption

 

  • Food prepared in the therapeutic kitchens should be consumed as soon as possible after production.

 

  • Where part of the patient’s treatment plan, the safe storage of food and correct methods of reheating may be assessed and rehearsed as part of the rehabilitative process.

 

  • Food should be consumed by those who have prepared it.  Where appropriate to the activity and aims of those who have prepared it, low risk food; e.g., baking; may be shared with staff/peers immediately following group/session.

 

Closing the Session

 

  • Where appropriate, clients will be encouraged to take responsibility by participating in washing up the utensils, general tidying and cleaning.

 

  • Staff will attempt to gain feedback from the client about their perception of their performance during the session.

 

  • Where appropriate, staff to give feedback to client about their performance.

 

  • Where appropriate, staff and client/group will plan the next session together.

 

Staff to Check prior to Leaving Treatment area

 

  • All equipment has been switched off e.g. gas supply to cooker/electrical appliances.

 

  • Any sharp and cutting utensils must be counted and returned to secure storage.

 

  • Any waste is deposited in the bin (for daily collection).

 

  • The kitchen has been left clean and tidy.

Risk Management

 

Staff will be of aware and abide by Hospital and Therapeutic Kitchens Inspection Guidelines and Reporting Format (1988).

 

Staff will complete Elementary Food Hygiene Certificate (REHIS) and attend an update every 3 years.

Therapeutic kitchens will be as near to domestic kitchens in style as possible.

 

The kitchens will be properly equipped, maintained in a clean condition, be in good repair and be free from pests.

There will be an annual inspection of electrical items (arranged by Facilities).

 

Any problems with working environment or equipment should be reported to Facilities immediately when they are discovered and removed from use.

Regular risk assessment of the kitchen area will be completed.

No client will use the kitchen without appropriate agreed levels of supervision.

There will be no smoking in kitchens.

 

Related Documents (Appendix)

Appendix 1 - Fridge temperature daily monitoring sheet.

 

 

References

Staff will be aware and abide by Hospital and Therapeutic Kitchens Inspection Guidelines and Reporting Format (1988).

Staff will complete Elementary Food Hygiene Certificate (REHIS) and attend an update every 3 years.

NHS Fife Infection Control Hand washing procedure.