Hot Weather, Safe Food: Protecting Vulnerable People This Summer

As temperatures rise, the risk of foodborne illness increases. While everyone should take extra care with food during warmer weather, it is particularly important in hospitals, nursing homes and other healthcare settings where many patients and residents have weakened immune systems.

A small lapse in food safety can have much more serious consequences for vulnerable individuals.

Keep Cold Foods Cold

Refrigerators should be operating at 5°C or below. Check and record temperatures regularly, especially during periods of hot weather when refrigeration units may have to work harder.

Avoid overloading refrigerators, as this can reduce air circulation and prevent food from cooling effectively.

Minimise Time Out of Refrigeration

Foods such as sandwiches, dairy products, cooked meats and desserts should spend as little time as possible at room temperature.

Plan meal service carefully so food is prepared and served promptly.

Encourage Hydration

Hot weather increases the risk of dehydration, particularly for older adults.

Offer drinks regularly throughout the day and consider providing foods with a high water content such as fruit, jelly or yoghurt where appropriate.

Protect Against Cross Contamination

Continue to follow strict separation of raw and ready-to-eat foods, ensuring utensils, chopping boards and preparation areas are cleaned and sanitised between tasks.

Staff Awareness

Remind all catering staff that summer brings additional food safety risks. A brief refresher on temperature control, hand hygiene and cleaning procedures can help prevent problems before they occur.

Review Your Food Safety Procedures

Summer is a good opportunity to review fridge temperature records, cleaning schedules, pest control measures and staff training to ensure your food safety management system continues to operate effectively.

Protecting vulnerable people starts with consistently applying good food safety practices every day.