Food handling policy

We have a responsibility to maintain good levels of hygiene, health and safety with respect to food whilst also promoting healthy eating to children and their families.

We offer nutritious and varied food to our children while being vigilant about children’s allergies, intolerances and food choices.

• We follow the appropriate food and safety procedures and government guidelines surrounding the provision of food in the Early Years

• Our setting is rented, we communicate regularly with the Village Hall Committee to ensure any issues with the kitchen area are remedied in a timely fashion and cleaning is at the required level

• Hob burners, grills, ovens etc., must always be turned off when not in use

• All cooking equipment should be checked when in use to ensure that it is functioning correctly

• All equipment and working surfaces must be kept in a clean and hygienic condition

• Our kitchen cupboard is kept locked when preschool is not in session

We offer breakfast every morning wand snacks in the morning and afternoon sessions.

Children with food allergies will have an appropriate medical card and all staff are made aware. Depending on the seriousness of the allergy, the foodstuff may be banned from the setting.

Parents are asked to provide lunch for their child.

All employees and volunteers, who handle food, have a responsibility to:

• Have Food Safety and Hygiene level 2 and adhere to this guidance while preparing or handling any food

• Maintain a high standard of personal hygiene

• Refrain from handling food when they or anyone at home are suffering from an infectious disease or have boils, ulcers, cuts or rashes, diarrhoea, eye, ear or throat infection or any untoward discharge

• Report shortcomings to the appropriate person, e.g. faulty or damaged storage, preparation or service equipment

Food handling procedure

Personal Hygiene

• Wash hands thoroughly and use a clean towel or disposable towel

• Tie back long hair

• Aprons to be worn when necessary

• Blue plasters must be used on any open wounds

Kitchen Set up

• Ensure sinks and surfaces are cleaned using food safe materials (Milton)

• Ensure floors are not slippery when kitchen is in use

• Fridge temperatures should be checked daily (staying below 5◦)

• Store cleaning agents out of children’s reach

• Check the use by dates of all food

• All food must be removed from the fridge at the end of each week

• Food can be stored in the freezer if required

Food trolley

• The trolley has lidded boxes to keep food, plates, bowls, cutlery etc

• Milk is made available in a dispenser which must be cleaned with Milton regularly

• All food should be kept in clipped bags with best before dates written on the bags

• Everything needed for breakfast or snack is loaded onto the trolley and pulled out to the polytunnel

Utensils

• We use our own cutlery, kept in our kitchen cupboard

• Staff bring their own water bottles or flasks

• The children use plastic cups and bowls

Nov 25