Food Safety

Nobility Reigns Training Session - Course 10. 

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Introduction

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Food safety is a critical responsibility for every employee at Nobility Reigns. Whether you are directly preparing meals, assisting clients with food, grocery shopping, or cleaning shared kitchen spaces, your actions play a vital role in protecting the health and safety of those we serve. Many of our clients are at higher risk for foodborne illness due to age, medical conditions, compromised immune systems, or cognitive disabilities. A simple mistake in food handling can lead to serious illness, hospitalization, or even death. This training is designed to provide you with the knowledge, expectations, and responsibilities required to safely handle food while complying with Wisconsin Department of Health Services requirements.

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This course aligns with food safety standards outlined by the Wisconsin Department of Health Services, including DHS 83 (Adult Family Homes), DHS 88 (Community-Based Residential Facilities), and general public health and sanitation standards. Food safety is not optional, and failure to follow these guidelines may result in corrective action, retraining, or disciplinary measures.​

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The Importance of Food Safety in Assisted Living Settings

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Foodborne illness occurs when harmful bacteria, viruses, parasites, or toxins contaminate food and are consumed. Common foodborne illnesses include Salmonella, E. coli, Listeria, and Norovirus. In the general population, these illnesses may cause discomfort or temporary sickness. However, in assisted living environments, the consequences can be far more severe. Many individuals served by Nobility Reigns have chronic medical conditions, diabetes, swallowing disorders, compromised immune systems, or developmental disabilities that increase their vulnerability to infection.

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Wisconsin DHS regulations require that food provided to residents be safe, sanitary, properly stored, and prepared in a manner that minimizes health risks. Staff are responsible not only for cooking meals but also for maintaining clean environments, monitoring expiration dates, preventing cross-contamination, and supporting clients who may engage in unsafe food-related behaviors such as eating spoiled food, hoarding food, or consuming food unsafely.

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Food safety is not just about following rules; it is about protecting dignity, promoting health, and ensuring that every meal served is safe, nutritious, and appropriate for each individual’s needs

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DHS Rules and Regulatory Expectations for Food Safety

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Under Wisconsin DHS regulations, residential facilities must ensure that food is obtained from approved sources, stored at safe temperatures, prepared using sanitary methods, and served in a way that prevents contamination. DHS requires that staff who handle food demonstrate knowledge of food safety practices and follow facility policies consistently.

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DHS 83 and DHS 88 emphasize the importance of sanitation, infection control, and staff training. Facilities must maintain clean kitchens, properly functioning refrigeration and cooking equipment, and written procedures for food handling and storage. Inspectors may review food storage areas, refrigerator and freezer temperatures, cleanliness of preparation surfaces, labeling practices, and staff knowledge during inspections or investigations.

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Failure to comply with food safety regulations can result in citations, corrective action plans, fines, or licensure consequences. More importantly, noncompliance places clients at risk. Nobility Reigns expects all employees to treat food safety with the same seriousness as medication administration or emergency procedures.

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Personal Hygiene and Handwashing Requirements

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Proper personal hygiene is the foundation of food safety. Hands are one of the most common ways bacteria and viruses are spread. Staff must wash their hands thoroughly with warm water and soap for at least 20 seconds before handling food, after using the restroom, after touching raw meat, after assisting a client with personal care, after coughing or sneezing, and after handling garbage or cleaning chemicals.

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Handwashing must occur before food preparation begins and anytime hands become contaminated. Gloves may be used as an added layer of protection, but gloves do not replace handwashing. Gloves must be changed between tasks and discarded immediately after use. Wearing gloves while touching personal items such as phones, door handles, or hair and then returning to food preparation is not permitted.

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Staff who are ill with symptoms such as vomiting, diarrhea, fever, sore throat, or active infections must not prepare or serve food. DHS guidelines require that individuals with communicable illnesses be excluded from food handling duties until symptoms have resolved. Reporting illness to a supervisor is required and protects both clients and coworkers.

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Preventing Cross-Contamination

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Cross-contamination occurs when harmful bacteria are transferred from one surface, food item, or object to another. This is especially common when raw meat, poultry, seafood, or eggs come into contact with ready-to-eat foods such as fruits, vegetables, or cooked meals. Preventing cross-contamination is a core DHS expectation.

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Raw foods must always be stored separately from cooked or ready-to-eat foods. In refrigerators, raw meat must be placed on the lowest shelves to prevent juices from dripping onto other items. Cutting boards, knives, and utensils used for raw meat must be thoroughly washed and sanitized before being used for other foods. Using separate cutting boards for raw meats and produce is strongly encouraged.

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Staff must never reuse plates, utensils, or containers that held raw food without washing and sanitizing them first. Countertops and preparation surfaces must be cleaned and disinfected before and after food preparation. These steps are not optional and must be followed consistently to reduce the risk of foodborne illness.

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Safe Food Temperatures and Temperature Control

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Maintaining proper food temperatures is one of the most effective ways to prevent bacterial growth. Harmful bacteria grow rapidly in the “Danger Zone,” which ranges from 40°F to 140°F. Food should spend as little time as possible in this temperature range.

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DHS guidelines require that cold foods be kept cold and hot foods be kept hot. Refrigerators must be maintained at or below 40°F, and freezers must be kept at 0°F or below. Refrigerator and freezer temperatures should be monitored regularly, and staff should report malfunctioning equipment immediately.

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Hot foods must be cooked to safe internal temperatures and held at 140°F or higher until served. Undercooked food is a significant health risk, particularly meats, poultry, eggs, and seafood. Staff must use a food thermometer to confirm that food has reached the proper internal temperature. The following minimum internal cooking temperatures must always be met:

• Poultry (whole or ground): 165°F

• Ground meats (beef, pork, lamb): 160°F

• Beef, pork, and lamb steaks or roasts: 145°F with a 3-minute rest time

• Fish and shellfish: 145°F

• Egg dishes: 160°F

• Leftovers and casseroles: 165°F

Reheating food must be done thoroughly to an internal temperature of at least 165°F. Slow cookers, warmers, or microwaves must be used correctly, and food must be stirred and checked to ensure even heating. DHS regulations do not allow food to be reheated multiple times, as this increases the risk of contamination.

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Proper Food Storage, Cooling, and Leftover Rules

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Safe food storage is essential to maintaining food quality and preventing illness. All food must be stored in clean, covered, and labeled containers. Cooked food must be refrigerated promptly — within two hours of cooking or serving, or within one hour if the surrounding temperature is above 90°F. Food left out longer than these limits must be discarded.

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At Nobility Reigns, leftover food may only be stored for a maximum of three (3) days when kept refrigerated at or below 40°F. This is a strict facility policy. Any leftover food that reaches the three-day limit must be discarded, even if it appears safe or smells normal. Leftovers must be labeled with the date they were prepared so staff can track storage time accurately.

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Food that has already been served to clients may not be saved or re-served. When in doubt, throw it out.

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Airtight Storage and Packaging Requirements

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All food packages must be stored in a way that protects them from contamination, moisture, and pests. Once a food package is opened, it must be transferred to an airtight container or a sealed storage bag. Simply rolling or folding the original packaging is not considered safe storage.

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For example, when a bag of cereal is opened, staff may not roll the bag closed and place it back into the box. The cereal must be transferred into an airtight container or a sealed Ziplock-style bag. This requirement applies to cereal, crackers, chips, flour, sugar, rice, pasta, and similar items.

Dry goods must be stored off the floor in clean, dry areas protected from pests and moisture. Refrigerated foods should be organized to allow proper air circulation. Expired food must never be served and must be discarded immediately.

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Clients may sometimes store food in personal rooms. Staff must monitor this practice when required by the client’s care plan and remove spoiled or unsafe food to prevent illness, pests, or contamination.

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Cleaning, Sanitizing, and Kitchen Safety

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A clean kitchen is a safe kitchen. DHS regulations require that food preparation areas be cleaned and sanitized regularly. This includes countertops, sinks, appliances, cutting boards, utensils, and dining surfaces. Cleaning removes visible debris, while sanitizing reduces harmful microorganisms. Both steps are required.

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Staff must use approved cleaning and sanitizing products according to manufacturer instructions. Cleaning chemicals must be stored separately from food and food preparation areas to prevent accidental contamination. Spills must be cleaned immediately to prevent slips, falls, and pest attraction.

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Garbage must be disposed of promptly in covered containers. Trash areas should be kept clean and free of odors. Pest control is an important part of food safety, and staff must report signs of insects or rodents immediately so corrective action can be taken.

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Supporting Clients Safely Around Food

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Many clients at Nobility Reigns require assistance, supervision, or cueing related to food. Some clients may overeat, eat unsafe foods, take food from others, or struggle with swallowing or food textures. Staff must follow each client’s Individualized Service Plan (ISP) and dietary guidelines exactly as written.

Special diets, including diabetic, low-sodium, texture-modified, or allergy-restricted diets, must be followed without exception. Serving incorrect food can cause serious medical consequences. Staff must never substitute foods or ignore dietary restrictions for convenience.

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Clients with choking risks must be supervised during meals, and staff must be alert for signs of aspiration or distress. Food safety includes not only preventing illness but also ensuring meals are safe, respectful, and supportive of each individual’s health needs.

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Documentation, Reporting, and Accountability

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Food safety is a shared responsibility, and documentation plays an important role in compliance. Staff must report equipment issues, unsafe conditions, foodborne illness symptoms, or sanitation concerns to their supervisor immediately. If a client becomes ill and food is suspected as a cause, proper reporting procedures must be followed according to Nobility Reigns policy and DHS requirements.

DHS expects facilities to take corrective action when food safety concerns arise. This may include retraining staff, discarding food, repairing equipment, or updating procedures. Failure to report or address concerns may result in disciplinary action.

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Every employee is accountable for following food safety rules. “I didn’t know” or “I was in a hurry” are not acceptable excuses when health and safety are at risk.

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Conclusion: Your Role in Keeping Everyone Safe

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Food safety is not just about cooking; it is about responsibility, awareness, and care. Every meal served at Nobility Reigns is an opportunity to promote health, dignity, and well-being. By following DHS regulations, facility policies, safe cooking temperatures, strict leftover limits, airtight storage requirements, and sanitation practices, you help prevent illness, protect vulnerable individuals, and uphold the values of Nobility Reigns.

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Your attention to food safety demonstrates professionalism, compassion, and respect for the people we serve. These practices are not optional, and they are a fundamental part of your role as an employee. Thank you for your commitment to maintaining safe, clean, and healthy environments where individuals can thrive.