Food safety is non-negotiable in care environments. Hoshizaki UK shares practical guidance on maintaining high hygiene standards, with expert insight from Roz Scourfield on how the right equipment and processes can support safer, more efficient kitchen operations.
“As care home caterers know all too well, a hygienic kitchen is a healthy one,” says Scourfield. “Staff take great pride in the measures and practices they’ve implemented to protect residents from food-borne illnesses such as Salmonella, Hepatitis and Norovirus.”
Yet while the fundamentals of food safety, training, compliance and robust procedures are well understood, maintaining consistently high standards in a busy care home kitchen is more complex. Time pressures, high volumes and operational demands can all create risk points.
The gap between policy and practice
“On the surface, preventing these threats seems relatively simple, but the reality of managing a busy kitchen can sometimes affect standards,” Scourfield explains. “Investing in equipment that is specifically designed to support hygiene can make a significant difference.”
This is where purpose-built solutions can play a vital role, supporting staff to uphold best practice even during peak service times.
Designed for safer kitchens
Hoshizaki’s ADVANCE refrigeration range is a case in point. Designed with safety and ease of maintenance in mind, the units include anti-tilting shelves to prevent spills, removable gaskets for thorough cleaning, and stainless-steel exteriors that wipe down quickly. A monoblock system mounted externally allows for easier access during maintenance, helping to ensure consistent performance and hygiene compliance.
Temperature control
Temperature management remains one of the most critical aspects of food safety. Best practice guidance recommends storing fresh meat between -2°C and +2°C, fresh fish between -1°C and +1°C, dairy at +2°C to +5°C, and frozen foods at -18°C or below. Maintaining these ranges limits bacterial growth, preserves food quality and supports efficient equipment operation.
Safer ice and hydration support
Ice is also a growing consideration in care settings, particularly as providers look for ways to support hydration. The IM-ULTRA CUBE ice machine incorporates UV sanitisation technology to treat both air and water, reducing the risk of contamination. “Ice is being used more frequently to support hydration,” says Scourfield. “A simple but effective tip is to keep the scoop inside the bin so it is sanitised along with the ice, this is often where the most bacteria can accumulate.”
Building consistency
For food preparation, blast chilling and freezing offer both safety and efficiency benefits. Hoshizaki’s Advance Blast Chiller/Freezers automate the process, rapidly reducing food temperatures in line with HACCP requirements before switching to storage mode. This not only protects food safety but also gives kitchen teams greater confidence and consistency in meal preparation.
Protecting vulnerable residents
Ultimately, care homes serve some of society’s most vulnerable individuals, where even small lapses in food hygiene can lead to serious issues. The key to upholding the highest standards and prioritising resident safety in every kitchen is a combination of skilled staff, clear procedures, and purpose-built equipment.
