Welcome to the Australian Local Food System Policy Database. This is a collection of policies from New South Wales (NSW) and Victorian local governments that relate to healthy, sustainable, and equitable food systems.
For further information about using the database and how it was created see How to use the database. You can search the database by using the fields below. Domain refers to eight broad categories under which various topics are situated. The domains and topics are based on a framework of recommendations for local government action on creating a healthy, sustainable, and equitable food system (also located on the ‘How to use the database’ page linked above).
To cite the database: Reeve B, Carrad A, Rose N, Charlton K & Aguirre-Bielschowsky I (2021) Australian Local Food System Policy Database. Available at: https://law-food-systems.sydney.edu.au/policy-database (access date).
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Hold Ctrl to select multiple terms. Using ‘any words’ functions as an “OR” search. Using ‘all words’ functions as and “AND” search.
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| Document title | Relevant text in the policy | Domain | Topic | State | Local Government name | Council type |
|---|---|---|---|---|---|---|
| Cabonne Blayney Family Day Care Policies and Procedures | Hold a Food Handling Certificate if they are providing food to children as part of their service. If food is provided as part of the business a menu must be developed and displayed (Clause 80); | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Cabonne | Regional |
| Cabonne Blayney Family Day Care Policies and Procedures | PROCEDURES The Coordination Unit will: Develop and maintain procedures and policies to ensure that Educators and families are informed and aware of good health and hygiene practices .These are based on current and up to date information which is regularly sourced from Staying Healthy in Childcare. Procedures will be developed in relation to: Exclusion (of sick children) including general rules for infection control; Dental health; Hand washing; Nappy changing; Toileting; Bathing; Infant sleeping and reduction of SIDS; Cleaning; Food handling and storage; | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Cabonne | Regional |
| Cabonne Blayney Family Day Care Policies and Procedures | When preparing meals and snacks Educators will: Clean tables that are to be used for the meal. Wash and dry hands before preparing or serving foods. If you are interrupted to care for another child while preparing food or spoon-feeding an infant, be sure to wash and dry your hands again before you continue. Check that all children's hands are washed before they eat or drink. Teach children to turn away from food when they cough or sneeze, and then to wash and dry their hands. If children are serving themselves from the same container, they must be supervised and utensils used to prevent children from touching food that other children will eat. This will assist to maintain food safety while also encouraging children to develop independence and self-help skills. Use a separate spoon for each baby you feed. Ensure children remain seated while eating. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | If a client proves they are unable to pay the minimum client contribution, Cabonne CHSP will make an application to NSW Meals on Wheels Association for a financial subsidy, if the service they are requesting is Meals (approval for this subsidy is dependent upon funding and strict guidelines and criteria apply) | Health and Wellbeing | Nutrition in vulnerable populations | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | Liaise with relevant bodies i.e. Department of Health, New South Wales Meals on Wheels Association, New South Wales Neighbour Aid & Social Support Association, other CHSP funded and Health Services | Health and Wellbeing | Nutrition in vulnerable populations | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | Policies and Procedures 1. Committees The service is managed by and is under the auspice of Cabonne Council. Cabonne Council has established Meals on Wheels Committees in Eugowra, Canowindra, Manildra and Yeoval in relation to the CHSP Services. | Health and Wellbeing | Nutrition in vulnerable populations | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | The Cabonne CHSP Multi-Purpose Outlet, which encompasses Meal Services, Other Food Services, Social Support and Home Maintenance, will strive to deliver quality services in accordance with the following principles: a) Service users will remain the focus of the project at all times b) Each service user will be treated as an individual who has individual needs that may be determined by age, gender, cultural background, religion or other life circumstances c) Each service user has the right to access safe, responsive, effective and efficient services d) Each service user will have the right to make choices about their own lives e) Each service user will have the right to be treated with dignity and respect f) Each service user will have the right to have their own affairs treated with confidentiality and privacy g) Each service user will have access to the service on a non-discriminatory basis h) Each service user will have access to an advocate of their choice if this is required i) The community has the right to expect that the Cabonne Commonwealth Home Support Program Service is accountable to service users, to volunteers, to staff, to the funding body, to the auspice and to the community | Health and Wellbeing | Nutrition in vulnerable populations | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | Other Food Services may include but are not limited to: assistance with food shopping, stacking freezers, peeling vegetables, information on nutrition, budgeting, special diets, and referral. | Health and Wellbeing | Education/events on food system issues | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | Other Food Services may include but are not limited to: assistance with food shopping, stacking freezers, peeling vegetables, information on nutrition, budgeting, special diets, and referral. | Health and Wellbeing | Accessible healthy food retail | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | 3. Freezers are maintained to ensure food is kept at the optimum quality: a) Freezers are maintained at below –17 degrees b) Weekly temperature checks are recorded c) Cabinet doors are kept firmly closed when not in use d) Freezers are thoroughly cleaned twice per year e) Maintenance is carried out annually ie motor cleaning f) When servicing is required an accredited service provider is used | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | 3.2 Volunteer Training a) All new Volunteers will participate in an Orientation Program before commencing work. b) The Coordinator will conduct the Volunteer Orientation program. c) The Volunteer Orientation program will include but not be limited to: i. Meeting the employees and volunteers of the service ii. An introduction to the Philosophy and Goals of the service iii. A summary of the services provided to the community iv. General information about eligibility for the service, target group, service user assessment, and home safety assessment. v. vi. Information about service user Rights and Responsibilities including privacy and confidentiality Information on the Feedback Management process (including complaints, compliments and suggestions) vii. Copy of Volunteer Handbook viii. Access to the Policies and Procedures Manual ix. WHS information (risk management processes, working alone procedures; accidents and incidents reporting; manual handling; infection control; food safety procedures) | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | 4. Food Safety Policy Philosophy Much of the service provision of the Cabonne Council CHSP Multi Purpose Outlet is concerned with the provision of food. The Service is committed to Food Safety. It firmly believes in providing the service users with a quality and safe food product. The service wholly accepts its duty to comply with the ANZFA legislation, all other current, relevant legal requirements and the Meals on Wheels Food Safety Management System. We expect all suppliers to share this philosophy: a) All staff members will abide by the policy including all procedures and codes of practice laid down by the service. It is expected that they will make every effort to maintain all written procedures Version Date 24 July 2018 Page 76 of 78 b) It is the aim of the Cabonne Commonwealth Home Support Program Service to operate with due diligence to food safety 4.2.1 Responsibilities and Duties of the Service a) The Food Supplier will Supply meals that are nutritious and of high quality Comply with food safety requirements Monitor meal temperature Contact the co-ordinator if food safety concerns arise b) The Service Staff will Ensure a copy of current relevant legal food safety requirements is available Implement and review the Food Safety Policy regulations and practices on a regular basis Act on any incidence that impacts on food safety Ensure that all staff is trained in the requirements of food safety Monitor records and forms to assess further staff training needs Maintain a procedure of random temperature checks to ensure safe delivery of food Abide by relevant legal food safety requirements Maintain all records and systems an relation to food safety Follow all personal hygiene rules Keep all work areas clean and free from pests Report incidents that impact on quality of food Report if they are suffering from a communicable disease and take appropriate preventative actions c) Volunteer deliverers will Abide by the rules governing safe food delivery Report any concerns to the coordinator or the contact person in their own area. 4.2.2Training All paid staff receive training in Safe Food Handling Practices All volunteers are offered training in Safe Food Handling Practices Volunteers will be reminded of Safe Food Handling Practices annually via the Newsletter | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | B. The service will encourage the following procedures to be carried out at all times by the care-giver, staff, volunteers and Service Users to: a) Always wash hands I. Before preparing food II. Before eating | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | Cabonne Council CHSP Service will ensure that service users will have access to food that is safely handled. Food should be handled in the safest possible manner a) Whenever possible hands should not touch food b) Clean utensils, that are durable, washable, unchipped and uncracked, should be used to prepare food c) Only microwave safe containers and materials should be used in a microwave d) Separate utensils should be used for raw and cooked food e) New gloves should be worn when alternating between raw and cooked food f) Protective gloves should always be worn when cleaning up g) Protective gloves should fit neatly and be disposable h) Separate cutting boards should be used for raw and cooked food i) At the end of each function, boards should be cleaned thoroughly and stored in an area free of dust and vermin j) Smoking is not permitted at any time when any food is being prepared k) A Safe Food Handling Plan will be kept and updated annually | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | ii) Monitoring the temperature at which meals are provided (65+) iii) Checking temperatures randomly at least once per month | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | iii) Randomly checking the temperature of meals at the beginning and ending of each run (65+ for hot and under 6 for cold) to ensure meal temperatures remain in the safety zone during delivery | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | Local Committees have the responsibility to: a) Organise the safe delivery of meals | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | Volunteer Deliverers have the responsibility to: a) Ensure meals are delivered to the service users in a safe manner. Volunteers are trained in the procedures for the safe delivery of meals. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | Volunteers are informed of the principles of safe food handling as it applies to meal delivery. The Coordinator reminds volunteers of this information in the Newsletter and offers training in Safe Food Handling from time to time. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | 2. Meal Services The provision of this service has several aspects and offers service users choices of the type of meal service they wish to receive. The responsibility for service provision rests with each local Meals on Wheels Committee and the Cabonne CHSP Multi-Service Outlet. Policy Service users who have been assessed as needing a meal service will be able to access a safe, flexible, high quality meal service with a variety of food options. See details of Assessment in Section 2, page 4. Service users in need of a meal service and who have not received formal assessment will receive the service for a short time until an assessment can be arranged. 2.1 Hot and Cold Delivered Meals Procedure Local Committees have the responsibility to: a) Organise the safe delivery of meals b) Prepare volunteer rosters c) Organise reimbursement of volunteers either by i) sending an account to the CHSP office and paying volunteers with their own cheque or, ii) by forwarding the Volunteer Signature Forms to the office d) Organise service user payments e) Ensure the receipting of all monies taken f) Arrange for the banking of monies to the appropriate Council Job Number g) Forward service user data to the office Volunteer Deliverers have the responsibility to: a) Ensure meals are delivered to the service users in a safe manner. Volunteers are trained in the procedures for the safe delivery of meals. b) Inform paid staff of any concerns regarding the service user or the method used for food delivery. The Coordinator provides training and guidance to volunteers regarding the need to observe for changes in service users’ circumstances or abilities and the procedures for reporting these to the Coordinator. Paid Staff has the responsibility to see that: a) Service users are assessed and a care plan completed. (See more details in Assessment in Section 2, page 4) Version Date 24 July 2018 Page 73 of 78 b) The Coordinator assesses the service user’s home and surrounds to identify any risks and to ensure for safety to staff (paid and unpaid) if staff will need to enter in the course of delivering a meal c) Volunteers are informed of the principles of safe food handling as it applies to meal delivery. The Coordinator reminds volunteers of this information in the Newsletter and offers training in Safe Food Handling from time to time. d) Service user data is entered in his/her file and on the MDS e) Unit data is recorded for reporting and planning purposes f) Service user’s feedback is sought regarding the quality of the meals. This information is recorded and used to improve services and in the planning and evaluation of the service. g) Accounts are checked against data received from local committees h) Payments of accounts are arranged by following Council accounting procedures i) Payments are accounted against the appropriate Council job numbers 2.1.2 Quality Control of Hot and Cold Delivered Meals Policy A contract will be set in place with each service provider to ensure a high standard of service provision is maintained. Procedure a)The service provider who provides the meals is responsible for: i) The supply of nutritionally balanced meals ii) Monitoring the temperature at which meals are provided (65+) iii) Checking temperatures randomly at least once per month iv) Providing menu choice b)The CHSP program is responsible for: i) The timely and safe delivery of meals ii) Menu selection iii) Randomly checking the temperature of meals at the beginning and ending of each run (65+ for hot and under 6 for cold) to ensure meal temperatures remain in the safety zone during delivery iv) Seeking feedback from service users annually (ie survey, focus groups, consultation, at time of reassessment or service review) to gauge service user satisfaction with the meals and the service. This information is recorded and used in service improvement and planning and evaluation processes. v) Randomly sampling meals for taste and presentation vi) Reporting data to the appropriate service provider if necessary vii) Negotiating changes following data collection if required viii) Following up and resolving any service user complaints and negotiating changes with the service provider using the grievance as a guide 2.2 Frozen Meals Policy Service users who have been assessed as needing a meal service will be able to access a safe, flexible, high quality meal service with a variety of food options. See details of Assessment in Section 2, page 4. Service users in need of a meal service and who have not received formal assessment will receive the service for a short time until an assessment can be arranged. Version Date 24 July 2018 Page 74 of 78 Procedure 1. Each service user is provided with an information pack that includes: i) Menu and order form ii) How to order information iii) How to care for frozen foods information iv) Heating instructions v) Costs involved 2. The service user may access this service by ordering using the order form, by telephone or by obtaining meals directly from the CHSP office 3. Meals are sold to service users at cost price 4. A receipt is written. The Food Services Officer is responsible for marking off stock sheets. 2.2.1 Quantity and Quality Control of Frozen Meals 1. Several steps are taken to ensure that that adequate stock is kept and a choice of menu is available: a) A stock sheet is kept b) All purchases are marked off against the sheet c) Information on the sheet is used when re-ordering d) A new stock sheet is produced after order is placed in freezers e) Meals are stacked in freezers with the closest “use by date” on top or to the front f) Meals are checked monthly to determine if there is any “out of date” stock g) Out of date stock are disposed of and accounted against the appropriate Council job number 2. Product testing is carried out to ensure that the taste and appearance of meals are appealing to service users: a) Four times each year meals are randomly selected (from meals nearing the use by date) b) Service users or volunteer are randomly selected to test the product and report results of the test to the Food Services Officer c) A staff member is selected to test the product and report results of the test at the following Staff Meeting d) Test meals are supplied free of charge and are accounted against the appropriate Council job number e) Information gained from these tests is relayed to the service provider 3. Freezers are maintained to ensure food is kept at the optimum quality: a) Freezers are maintained at below –17 degrees b) Weekly temperature checks are recorded c) Cabinet doors are kept firmly closed when not in use d) Freezers are thoroughly cleaned twice per year e) Maintenance is carried out annually ie motor cleaning f) When servicing is required an accredited service provider is used 4. Ordering – using the information on the stock sheet: a) An order is written on a frozen food order form b) The order form is faxed to the service provider c) The service provider is phoned to verify that the order has been received Version Date 24 July 2018 Page 75 of 78 d) A new stock sheet is made and the old stock sheet is filed e) A requisition for the order amount is made in Synergysoft f) When the order is delivered the meals are checked against the order form and any disparity noted g) The meals are stacked into the freezers as quickly as possible making sure that the nearest use-by dates are either on top or to the front h) If a disparity is found in the order the service provider will be notified i) Once requisition is approved, the Purchase Order and Invoice are sent to Council for payment 3. Other Food Services Policy Home Care Standard 3: EO 3.5 Any service user who has been assessed as needing a food service other than a meal delivery will have access to flexible, high quality services relevant to his/her needs. These services aim to support and enhance service users’ functional and social independence. See more details on Assessment in Section 2, page 4. Other Food Services may include but are not limited to: assistance with food shopping, stacking freezers, peeling vegetables, information on nutrition, budgeting, special diets, and referral. Community Restaurants provide an opportunity for isolated service users to eat together in a safe supportive environment and are subject to the same conditions as found in Social Outings and Activities (1.2) The Community Restaurants enable service users to develop and sustain their social support networks and remain connected with their local communities. Service users who have not received formal assessment will receive the service for a short time until an assessment can be arranged. 4. Food Safety Policy Philosophy Much of the service provision of the Cabonne Council CHSP Multi Purpose Outlet is concerned with the provision of food. The Service is committed to Food Safety. It firmly believes in providing the service users with a quality and safe food product. The service wholly accepts its duty to comply with the ANZFA legislation, all other current, relevant legal requirements and the Meals on Wheels Food Safety Management System. We expect all suppliers to share this philosophy: a) All staff members will abide by the policy including all procedures and codes of practice laid down by the service. It is expected that they will make every effort to maintain all written procedures Version Date 24 July 2018 Page 76 of 78 b) It is the aim of the Cabonne Commonwealth Home Support Program Service to operate with due diligence to food safety 4.2.1 Responsibilities and Duties of the Service a) The Food Supplier will Supply meals that are nutritious and of high quality Comply with food safety requirements Monitor meal temperature Contact the co-ordinator if food safety concerns arise b) The Service Staff will Ensure a copy of current relevant legal food safety requirements is available Implement and review the Food Safety Policy regulations and practices on a regular basis Act on any incidence that impacts on food safety Ensure that all staff is trained in the requirements of food safety Monitor records and forms to assess further staff training needs Maintain a procedure of random temperature checks to ensure safe delivery of food Abide by relevant legal food safety requirements Maintain all records and systems an relation to food safety Follow all personal hygiene rules Keep all work areas clean and free from pests Report incidents that impact on quality of food Report if they are suffering from a communicable disease and take appropriate preventative actions c) Volunteer deliverers will Abide by the rules governing safe food delivery Report any concerns to the coordinator or the contact person in their own area. 4.2.2Training All paid staff receive training in Safe Food Handling Practices All volunteers are offered training in Safe Food Handling Practices Volunteers will be reminded of Safe Food Handling Practices annually via the Newsletter | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | 1.2 Local Meals on Wheels Committees are responsible for: a) Organising the delivery of hot meals in their own area | Health and Wellbeing | Nutrition in vulnerable populations | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | 2. Meal Services The provision of this service has several aspects and offers service users choices of the type of meal service they wish to receive. The responsibility for service provision rests with each local Meals on Wheels Committee and the Cabonne CHSP Multi-Service Outlet. Policy Service users who have been assessed as needing a meal service will be able to access a safe, flexible, high quality meal service with a variety of food options. See details of Assessment in Section 2, page 4. Service users in need of a meal service and who have not received formal assessment will receive the service for a short time until an assessment can be arranged. 2.1 Hot and Cold Delivered Meals Procedure Local Committees have the responsibility to: a) Organise the safe delivery of meals b) Prepare volunteer rosters c) Organise reimbursement of volunteers either by i) sending an account to the CHSP office and paying volunteers with their own cheque or, ii) by forwarding the Volunteer Signature Forms to the office d) Organise service user payments e) Ensure the receipting of all monies taken f) Arrange for the banking of monies to the appropriate Council Job Number g) Forward service user data to the office Volunteer Deliverers have the responsibility to: a) Ensure meals are delivered to the service users in a safe manner. Volunteers are trained in the procedures for the safe delivery of meals. b) Inform paid staff of any concerns regarding the service user or the method used for food delivery. The Coordinator provides training and guidance to volunteers regarding the need to observe for changes in service users’ circumstances or abilities and the procedures for reporting these to the Coordinator. Paid Staff has the responsibility to see that: a) Service users are assessed and a care plan completed. (See more details in Assessment in Section 2, page 4) Version Date 24 July 2018 Page 73 of 78 b) The Coordinator assesses the service user’s home and surrounds to identify any risks and to ensure for safety to staff (paid and unpaid) if staff will need to enter in the course of delivering a meal c) Volunteers are informed of the principles of safe food handling as it applies to meal delivery. The Coordinator reminds volunteers of this information in the Newsletter and offers training in Safe Food Handling from time to time. d) Service user data is entered in his/her file and on the MDS e) Unit data is recorded for reporting and planning purposes f) Service user’s feedback is sought regarding the quality of the meals. This information is recorded and used to improve services and in the planning and evaluation of the service. g) Accounts are checked against data received from local committees h) Payments of accounts are arranged by following Council accounting procedures i) Payments are accounted against the appropriate Council job numbers 2.1.2 Quality Control of Hot and Cold Delivered Meals Policy A contract will be set in place with each service provider to ensure a high standard of service provision is maintained. Procedure a)The service provider who provides the meals is responsible for: i) The supply of nutritionally balanced meals ii) Monitoring the temperature at which meals are provided (65+) iii) Checking temperatures randomly at least once per month iv) Providing menu choice b)The CHSP program is responsible for: i) The timely and safe delivery of meals ii) Menu selection iii) Randomly checking the temperature of meals at the beginning and ending of each run (65+ for hot and under 6 for cold) to ensure meal temperatures remain in the safety zone during delivery iv) Seeking feedback from service users annually (ie survey, focus groups, consultation, at time of reassessment or service review) to gauge service user satisfaction with the meals and the service. This information is recorded and used in service improvement and planning and evaluation processes. v) Randomly sampling meals for taste and presentation vi) Reporting data to the appropriate service provider if necessary vii) Negotiating changes following data collection if required viii) Following up and resolving any service user complaints and negotiating changes with the service provider using the grievance as a guide 2.2 Frozen Meals Policy Service users who have been assessed as needing a meal service will be able to access a safe, flexible, high quality meal service with a variety of food options. See details of Assessment in Section 2, page 4. Service users in need of a meal service and who have not received formal assessment will receive the service for a short time until an assessment can be arranged. Version Date 24 July 2018 Page 74 of 78 Procedure 1. Each service user is provided with an information pack that includes: i) Menu and order form ii) How to order information iii) How to care for frozen foods information iv) Heating instructions v) Costs involved 2. The service user may access this service by ordering using the order form, by telephone or by obtaining meals directly from the CHSP office 3. Meals are sold to service users at cost price 4. A receipt is written. The Food Services Officer is responsible for marking off stock sheets. 2.2.1 Quantity and Quality Control of Frozen Meals 1. Several steps are taken to ensure that that adequate stock is kept and a choice of menu is available: a) A stock sheet is kept b) All purchases are marked off against the sheet c) Information on the sheet is used when re-ordering d) A new stock sheet is produced after order is placed in freezers e) Meals are stacked in freezers with the closest “use by date” on top or to the front f) Meals are checked monthly to determine if there is any “out of date” stock g) Out of date stock are disposed of and accounted against the appropriate Council job number 2. Product testing is carried out to ensure that the taste and appearance of meals are appealing to service users: a) Four times each year meals are randomly selected (from meals nearing the use by date) b) Service users or volunteer are randomly selected to test the product and report results of the test to the Food Services Officer c) A staff member is selected to test the product and report results of the test at the following Staff Meeting d) Test meals are supplied free of charge and are accounted against the appropriate Council job number e) Information gained from these tests is relayed to the service provider 3. Freezers are maintained to ensure food is kept at the optimum quality: a) Freezers are maintained at below –17 degrees b) Weekly temperature checks are recorded c) Cabinet doors are kept firmly closed when not in use d) Freezers are thoroughly cleaned twice per year e) Maintenance is carried out annually ie motor cleaning f) When servicing is required an accredited service provider is used 4. Ordering – using the information on the stock sheet: a) An order is written on a frozen food order form b) The order form is faxed to the service provider c) The service provider is phoned to verify that the order has been received Version Date 24 July 2018 Page 75 of 78 d) A new stock sheet is made and the old stock sheet is filed e) A requisition for the order amount is made in Synergysoft f) When the order is delivered the meals are checked against the order form and any disparity noted g) The meals are stacked into the freezers as quickly as possible making sure that the nearest use-by dates are either on top or to the front h) If a disparity is found in the order the service provider will be notified i) Once requisition is approved, the Purchase Order and Invoice are sent to Council for payment 3. Other Food Services Policy Home Care Standard 3: EO 3.5 Any service user who has been assessed as needing a food service other than a meal delivery will have access to flexible, high quality services relevant to his/her needs. These services aim to support and enhance service users’ functional and social independence. See more details on Assessment in Section 2, page 4. Other Food Services may include but are not limited to: assistance with food shopping, stacking freezers, peeling vegetables, information on nutrition, budgeting, special diets, and referral. Community Restaurants provide an opportunity for isolated service users to eat together in a safe supportive environment and are subject to the same conditions as found in Social Outings and Activities (1.2) The Community Restaurants enable service users to develop and sustain their social support networks and remain connected with their local communities. Service users who have not received formal assessment will receive the service for a short time until an assessment can be arranged. 4. Food Safety Policy Philosophy Much of the service provision of the Cabonne Council CHSP Multi Purpose Outlet is concerned with the provision of food. The Service is committed to Food Safety. It firmly believes in providing the service users with a quality and safe food product. The service wholly accepts its duty to comply with the ANZFA legislation, all other current, relevant legal requirements and the Meals on Wheels Food Safety Management System. We expect all suppliers to share this philosophy: a) All staff members will abide by the policy including all procedures and codes of practice laid down by the service. It is expected that they will make every effort to maintain all written procedures Version Date 24 July 2018 Page 76 of 78 b) It is the aim of the Cabonne Commonwealth Home Support Program Service to operate with due diligence to food safety 4.2.1 Responsibilities and Duties of the Service a) The Food Supplier will Supply meals that are nutritious and of high quality Comply with food safety requirements Monitor meal temperature Contact the co-ordinator if food safety concerns arise b) The Service Staff will Ensure a copy of current relevant legal food safety requirements is available Implement and review the Food Safety Policy regulations and practices on a regular basis Act on any incidence that impacts on food safety Ensure that all staff is trained in the requirements of food safety Monitor records and forms to assess further staff training needs Maintain a procedure of random temperature checks to ensure safe delivery of food Abide by relevant legal food safety requirements Maintain all records and systems an relation to food safety Follow all personal hygiene rules Keep all work areas clean and free from pests Report incidents that impact on quality of food Report if they are suffering from a communicable disease and take appropriate preventative actions c) Volunteer deliverers will Abide by the rules governing safe food delivery Report any concerns to the coordinator or the contact person in their own area. 4.2.2Training All paid staff receive training in Safe Food Handling Practices All volunteers are offered training in Safe Food Handling Practices Volunteers will be reminded of Safe Food Handling Practices annually via the Newsletter | Health and Wellbeing | Nutrition in vulnerable populations | NSW | Cabonne | Regional |
| Cabonne Council CHSP Policies and Procedures Policy | For Food Services/ Meals on Wheels Service users: a) The service users will meet the cost of the meal, or b) If a service user is assessed as being unable to pay, assistance will be sought from the Meals on Wheels Association | Health and Wellbeing | Nutrition in vulnerable populations | NSW | Cabonne | Regional |
| Cabonne Settlement Strategy | A key piece of legislation influencing this Strategy and future planning controls is the Environmental Planning and Assessment Act 1979 (‘EP&A Act’) (see Appendix 1 for more details). The objectives of the EP&A Act are also directly relevant to the objectives of this Strategy as follows (Part 1 – Clause 5) (our underline): (a) to encourage: (i) the proper management, development and conservation of natural and artificial resources, including agricultural land, natural areas, forests, minerals, water, cities, towns and settlements for the purpose of promoting the social and economic welfare of the community and a better environment, (ii) the promotion and co-ordination of the orderly and economic use and development of land, (iii) the protection, provision and co-ordination of communication and utility services, (iv) the provision of land for public purposes, (v) the provision and co-ordination of community services and facilities, and (vi) the protection of the environment, including the protection and conservation of native animals and plants, including threatened species, populations and ecological communities, and their habitats, and (vii) ecologically sustainable development, and (viii) the provision and maintenance of affordable housing, | Social Policy | Affordable housing | NSW | Cabonne | Regional |
| Cabonne Settlement Strategy | Issues & Strategies Medium Density Housing: Council should consider the potential for Canowindra to accommodate a range of higher density infill housing types within the existing urban area. This is more likely to consist of dual occupancies / secondary dwellings that a great number of townhouses and villas. However, the options should be kept open until more detailed studies are completed. This could potential provide additional dwelling supply to meet the needs of those looking for smaller or more affordable housing types. | Social Policy | Affordable housing | NSW | Cabonne | Regional |
| Cabonne Settlement Strategy | Overarching Principles for Strategy The following principles should guide this Strategy and the outcomes for land uses in Cabonne: 1) Promoting land use efficiency a) Provide a shire-wide local planning context to future planning in Cabonne that will inform the preparation of a new shire-wide Local Environmental Plan (‘LEP’) and Development Control Plan (‘DCP’); b) Establish a hierarchy of settlements that supports social, economic and environmental principles at Cabonne and regional levels; c) Recognise and address supply and demand for each land use at a shire-wide level utilising a realistic appreciation of opportunities and constraints for Cabonne and each settlement but looking optimistically towards the future; d) Maintain and enhance the liveability and amenity of Cabonne as a place to live, work and pursue a lifestyle of choice; e) Foster links between the various settlements and communities in such a way that recognises the role of each settlement and the needs that place may have both within and outside Cabonne; f) Recognise the primary service centre roles that the townships of Molong and Canowindra have to all areas of Cabonne; g) Build on the existing and desired characters for each settlement as guided by each community; h) Provide for a variety of lot and housing sizes and types which acknowledge changing household structure, caters for all sections of the community, and accommodates the future growth in residential housing i) Promote the provision of affordable housing in Cabonne; | Social Policy | Affordable housing | NSW | Cabonne | Regional |
| Cabonne Settlement Strategy | Canowindra has a range of essential local services including a newsagency, chemist, hairdressers, liquor shops, florist, bookstore, photographers etc. The aim would be to supplement these with additional health related businesses and fresh food and grocery outlets as the town grows | Health and Wellbeing | Encourage opening of new fresh food outlets; discourage unhealthy outlets | NSW | Cabonne | Regional |
| Cabonne Settlement Strategy | Molong has a reasonable level of essential services and grocery shopping considering its size. The aim would be to supplement these with additional health related businesses and fresh food and grocery outlets. | Health and Wellbeing | Encourage opening of new fresh food outlets; discourage unhealthy outlets | NSW | Cabonne | Regional |
| Cabonne Settlement Strategy | the bigger policy issues. Over next 3 years NetWaste are focusing on decreasing the amount of organics going into landfills, increasing the amount of composting at land fill, home composting units, and educational programs. Relies on finding a market for organics to make separation viable as well as a combination of site specific and centralised separation methods. | Health and Wellbeing | Education/events on food system issues | NSW | Cabonne | Regional |
| Cabonne Settlement Strategy | Utilities & Infrastructure 8.12.1. Water Supply Yeoval is not connected to the Central Tablelands Water supply system that is sourced from Lake Rowlands in Blayney Shire. Instead, Yeoval’s water supply is provided by Council from a combination of the Buckinbah Creek and bore water, with private rainwater from individual building collection as the primary potable (but untreated) water source. It is important to note that the Cabonne water supply not only services the Village of Yeoval but also some of the large lot residential are in Wellington LGA (‘North Yeoval’) (see water supply lines in Figure 10). The water from Buckinbah Creek is chlorinated and pumped into a reticulation network throughout the village. Surplus is pumped up to the service reservoir on a hill to the south-east of the village. This water is considered non-potable as the water quality depends on the water quality in Buckinbah Creek and chlorination is only one stage of purification. However, during summer the creek supplies are unreliable (stopped flowing in 2006/07 and prior to that there were algae blooms). There has been previous discussion to enlarge the reservoir but this has not occurred at this time and is still being considered by Council. The CENTROC report (August 2009) recommends enhancement of storage solutions. Council has previously topped up the water supply in summer from bore water. One or two previous bores have failed so two new bores were prepared in 2008/2009. However, this water is ‘hard water’ and generally can only be used in the bathroom / laundry. Therefore, the primary water source for the kitchen sink and drinking is rain / tank water. This is limited to the catchment surface of each building. | Health and Wellbeing | Access to safe drinking water | NSW | Cabonne | Regional |