Catering with Care: Lessons from Aged Care Food Safety

Working in aged care catering taught the author that food is more than nutrition—it’s about safety and dignity, especially for vulnerable residents. As a casual hospitality worker with no prior aged care experience, the author quickly discovered outdated dietary lists and poor communication systems that risked resident safety. Even minor preference changes, like how a resident took tea, weren’t consistently shared. More alarmingly, there was confusion around food textures and fluid thickening, which are critical in preventing choking—particularly for residents with swallowing difficulties, who often overlap with those experiencing incontinence and frailty.

Unsafe practices were common, including incorrect food preparation and serving toast to residents on special diets. Attempts to raise concerns were dismissed due to rigid facility protocols and lack of support from leadership. Incontinence patients, like others with complex care needs, are at particular risk when dietary and hygiene protocols are not followed precisely.

At a new facility, the author experienced significant improvements: proper onboarding, clear dietary updates, and support systems. Yet even there, misunderstandings about food textures persisted, once leading to a choking incident. This experience emphasized the critical need for proper training, adherence to IDDSI guidelines, and constant vigilance.

The author now advocates four key principles: prioritize safety and hygiene, always verify dietary instructions, embrace thorough training, and never hesitate to ask questions. For men with incontinence in aged care, safe food service is just one aspect of dignified, attentive care. Mistakes can have life-threatening consequences, reinforcing the importance of communication, accuracy, and empathy in every shift.