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Check the fridge for out of date food regularly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