Food safety and nutrition procedures
Food preparation, storage and purchase
Our setting is a suitable, clean, and safe place for children to be cared for, where they can grow and learn. We meet all statutory requirements for food safety and fulfil the criteria for meeting the relevant Early Years Foundation Stage Safeguarding and Welfare requirements
Objectives
· We recognise that we have a corporate responsibility and duty of care for those who work in and receive a service from our provision, but individual employees and service users also have responsibility for ensuring their own safety as well as that of others. Risk assessment is the key means through which this is achieved.
· Kitchen procedures are followed for general hygiene and safety in food preparation areas.
· We provide nutritionally sound snacks which promote health and reduce the risk of obesity and heart disease that may begin in childhood.
· We follow the main advice on dietary guidelines and the legal requirements for identifying food allergens when planning menus based on the four food groups:
- meat, fish, and protein alternatives
- milk and dairy products
- cereals and grains
- fresh fruit and vegetables.
- Following dietary guidelines to promote health also means taking account of guidelines to reduce risk of disease caused by unhealthy eating.
- Parents share information about their children’s particular dietary needs with staff when they enrol their children and on an on-going basis with their key person. This information is shared with all staff who are involved in the care of the child.
- Foods provided by the setting for children have any allergenic ingredients identified on the menus.
- Care is taken to ensure that children with food allergies do not have contact with food products that they are allergic to.
- Risk assessments are conducted for each individual child who has a food allergy or specific dietary requirement.
General
· All staff have up to date certificated training on food safety.
· The setting manager is responsible for ensuring that the requirements in food and hygiene safety are implemented.
· All staff responsible for preparing food have undertaken the Food Allergy Online training
· The setting manager is responsible for overseeing the snack staff ensure hygiene and allergy procedures are complied with.
· The setting manager has responsibility for conducting kitchen risk assessments
· Staff carry out and record daily opening checks
· The snack staff and setting manager maintain a Food Allergy and Dietary Needs list with:
- a list of all children, and their photo, with known food allergies or dietary needs updated at least once a term (the personal/medical details about the allergy or dietary needs remain in the child’s file along with a copy of the risk assessment). This is clearly displayed for all staff and the risk assessment shared with all staff.
- a copy of the Food and Hygiene Online Training CPD certificate for each member of staff that has undertaken the training
§ The setting manager is responsible for informing the trustees who then reports to Ofsted any food poisoning affecting two or more children looked after on the premises. Notification must be made as soon as possible and within 14 days of the incident.
§ Food is purchased from reputable suppliers.
§ Pre-packed food (any food or ingredient that is made by one business and sold by another such as a retailer or caterer) is checked for allergen ingredients and this information is communicated to parents alongside snack information.
§ If food that is not pre-packed is served, then allergen information will have been provided by the retailer, this information must then be shared in the same way with parents.
§ At lunch club parents are requested not to bring food that contains nuts. Staff check packets to make sure they do not contain nuts or nut products.
§ Bulk buy is avoided where food may go out of date before use.
§ All opened dried food stuffs are stored in airtight containers.
§ Dried packaged food is not decanted from packaging into large bins or containers as this prevents monitoring of sell by/use by dates and allergen information.
§ Food is regularly checked for sell by/use by dates and any expired items are discarded.
§ Bottles and jars are cleaned before returning to the cupboards.
§ ‘Squeezy’ plastic bottles are not used for sauces.
§ Items are not stored on the floor; floors are kept clear so they can be easily swept.
§ Soft fruit and easily perishable vegetables are kept in the fridge at 1- 5 Celsius.
§ Packaged frozen food should be used by use by dates.
§ Food left over should not be frozen
§ Fridge thermometers should be in place. Recommended temperatures for fridge 37 degrees Fahrenheit (3 degrees Celsius), and freezers 0 degrees Fahrenheit (-18 degrees Celsius). Temperatures must be checked and recorded daily to ensure correct temperatures are being maintained.
§ Freezers are defrosted every 3 months or according to the manufacturer’s instructions.
§ We do not serve meat
§ Fruit and vegetables stored in the fridge are washed thoroughly before refrigeration to reduce risk of pests and E.coli contamination.
§ Items in fridges must be regularly checked to ensure they are not past use by dates.
Preparation of food
§ Food handlers must check the content of food/packets to ensure they do not contain allergens.
§ Food allergens must be identified and displayed for parents.
§ Food handlers wash hands and cover any cuts or abrasions before handling food.
§ Separate boards and knives are used for chopping food, colour coded and displayed on inside of kitchen cupboard
§ Raw and cooked foods are prepared separately.
§ All vegetables and fruit are washed before preparing.
§ Food left out is covered, for example when cooling down.
§ Where a microwave is used, food is cooked according to manufacturer’s instructions.
§ Microwaved food is left to stand for a few minutes before serving
§ Food is cooked in time for serving and is not prepared in advance of serving times.
§ Hot cupboards or ovens are not used to keep food warm.
§ Potatoes and vegetables are peeled when needed, not in advance and left in water.
§ Food prepared and cooked for different religious dietary needs and preferences, is cooked and served separately.
§ Food cooked and prepared for children with specific dietary needs is cooked in separate pans and served separately.
§ Food prepared for children with dietary needs and preferences is clearly labelled and every effort is made to prevent cross-contamination.
§ Raw eggs are not to be given in any form, such as mousse or mayonnaise.
§ When given to children, eggs are fully cooked.
§ Food is served for children form the snack table and children are supported to access it independently
§ Children wash hands first
§ Staff risk assess the likelihood of children with dietary restrictions accessing the food of other children and must take appropriate action to prevent this from happening, for example:
- check the list of children’s dietary requirements displayed in the food preparation area
- coloured plates
- place mats
- other methods as agreed by the setting manager
§ Children with allergies/food preferences are not made to feel ‘singled out’ by the methods used to manage their allergy/food preference.
§ Food served to children with identified allergies is checked by the key person to ensure that the meal (and its ingredients) does not contain any of the allergens for that child.
§ Snack staff stays with the children at all times
§ Staff encourage this to be a sociable time
§ Staff talk about food groups and what hey provide for us. As well as keeping hydrated and oral hygiene
§ Tables are cleaned before and after, with soapy water or a suitable non-bleach product.
§ Members of staff serving food wash their hands and cover any cuts with a blue plaster.
E. coli prevention
Staff who are preparing and handling food, especially food that is not pre-prepared for consumption e.g. fruit and vegetables grown on the premises, must be aware of the potential spread of E. coli and must clean and store food in accordance with the E. coli guidance