Food handling

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 and cleaning are 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 which consists of fruit toast, we also offer a snack of fruit and malt loaf or similar that the children have cooked.

Parents are asked at enrolment if children have any food allergies.

Children staying for lunch should bring in their own packed lunch, they can bring in hot food in flasks, although are asked not to on a Friday, and are encouraged to manage their food themselves.

 

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

  • Have Food Safety and Hygiene level 2

  • 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 and service equipment

  • Staff may have water bottles in setting

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 a children’s reach

  • Check the fridge for out of date food regularly

  • 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

Feb 24