03     Food safety and nutrition policy

Alongside associated procedures in 03.1-03.6 Food safety and nutrition, this policy was adopted by Woodlands Preschool on 23/1/26.

Aim

Woodlands Preschool 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 Woodlands Preschool, 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.
• Procedure 01.3 Kitchen is followed for general hygiene and safety in food preparation areas.

• We provide nutritionally sound meals and snacks which promote health and reduce the risk of obesity and heart disease that may begin in childhood.
• We ensure that children are supervised at mealtimes and that children are within sight and hearing of a member of staff at all times and where possible staff are sat facing children when eating to ensure they are eating in a way that prevents choking and so they can prevent food sharing and be aware of any unexpected allergic reactions.
• We ensure that there is a qualified Paediatric First Aider present in all rooms when children are eating.
• 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/carers share information about their children’s particular dietary needs and allergies 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.
• Woodlands Preschool ensures that all staff are aware of the symptoms and treatments for allergies and anaphylaxis and the differences between allergies and intolerances which may develop at any time.
• 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 and intolerances do not have contact with food products that they are allergic to.
• We notify Ofsted of any food poisoning affecting two or more children in our care as soon as possible and at least within 14 days.
• Risk assessments are conducted for each individual child who has a food allergy or specific dietary requirement.
• If a child chokes at mealtime and intervention is given. We record details of the incident and ensure that parents/carers are informed.

Legal references                                        

Regulation (EC) 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs.

Food Information Regulations 2014

The Childcare Act 2006

Further guidance

Safer Food Better Business for Caterers (Food Standards Agency)

Paediatric Allergy Action Plans - BSACI

Food allergy - NHS

Anaphylaxis - NHS

Weaning - Start for Life - NHS

Help for early years providers : Food safety

Early Years Foundation Stage Nutrition Guidance (2025)

Allergy action plan

03     Food safety and nutrition procedures

03.1  Food preparation, storage and purchase

General

• All staff have up to date certificated training on food safety.
• The setting manager has responsibility for conducting risk assessment based on the ‘Hazard Analysis and Critical Control Point’ method set out in Safer Food Better Business.
• The cook and setting manager maintain a Food Allergy and Dietary Needs folder with:

• a list of all children with known food allergies, intolerances 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 displayed for all staff and the risk assessment shared.
• a copy of the Food Allergy Online Training CPD certificate for each member of staff that has undertaken the training

• The setting manager is responsible for informing the owners/trustees/directors who then reports to Ofsted or the childminding agency of 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.

Purchasing and storing food

• 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 menu information. For example, a meat pie bought at a supermarket or a tin of baked beans or the ingredients for a recipe prepared on site.
• If food that is not pre-packed (described as ‘loose food’), such as sandwiches bought from a bakery is served, then allergen information will have been provided by the retailer, this information must then be shared in the same way with parents.
• Parents/carers are requested not to bring food that contains (or may contain) 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.
• Items are not stored on the floor; floors are kept clear so they can be easily swept.
• Perishable foods such as dairy produce, meat and fish are to be used the next/same day. Soft fruit and easily perishable vegetables are kept in the fridge at 1- 5 Celsius.
• 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 recorded daily to ensure correct temperatures are being maintained.
• Fruit and vegetables stored in the fridge are washed thoroughly before refrigeration to reduce risk of pests and E. coli contamination.
• Staff’s own food or drink should be kept in separate designated area of the fridge; where possible, a fridge should be kept in the staff room to avoid mix ups.
• 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 on the menus 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, usually colour coded.
• Raw and cooked foods are prepared separately.
• Meat and fish should be washed and patted dry with paper towels. This does not include chicken which must not be washed because of the risk of campylobacter.
• All vegetables and fruit are washed before preparing.
• Food left out is covered, for example when cooling down.
• Frozen meat, fish and prepared foods are thawed properly before cooking.
• Meat and fish are cooked thoroughly; a food probe is to be used to check temperature of roasted meat or baked meat products.
• Where a microwave is used, food is cooked according to manufacturer’s instructions. It is not used to reheat children’s food and never used to heat babies’ bottles.
• Microwaved food is left to stand for a few minutes before serving.
• Food cooked for vegetarians does not come into contact with meat or fish or products.
• 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.

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 0157 guidance, available at:

www.food.gov.uk/business-industry/guidancenotes/hygguid/ecoliguide#.U7FCVGlOWdI

Further guidance

Safer Food Better Business www.food.gov.uk/business-guidance/safer-food-better-business-sfbb

Campylobacter (Food Standards Agency) www.food.gov.uk/news-updates/campaigns/campylobacter/fsw-2014

Food allergy/anaphylaxis guidance

https://www.bsaci.org/wp-content/uploads/2020/02/BSACIAllergyActionPlan2018NoAAI2981-2.pdf

https://www.nhs.uk/conditions/anaphylaxis/

https://www.nhs.uk/conditions/food-allergy/

Early Years Foundation Stage nutrition guidance

Common_allergens.pdf

Allergen checklist for food businesses | Food Standards Agency

03     Food safety and nutrition procedures

03.2  Food for play and cooking activities

Some parents/carers and staff may have strong views about food being used for play. It is important to be sensitive to these issues. For example, children who are Muslim, Jewish, Rastafarian, or vegetarian, should not be given any food to play with that contains animal products (Gelatine). Parents/carers’ views should be sought on this. In some cases, it is not appropriate to use food for play, particularly in times of austerity.

• Food for play may include dough, corn flour, pasta, rice, food colourings/flavourings.
• Jelly (including jelly cubes) is not used for play.
• Food for play is risk assessed against the 14 allergens referred and is included in the written risk assessment undertaken for children with specific allergies.
• Staff are constantly alert to the potential hazards of food play, in particular choking hazards and signs of previously undetected allergies.
• Pulses are not recommended as they can be poisonous or may cause choking.
• The use of raw vegetables for printing is discouraged.

• Dried food that is used for play should be kept away from food used for cooking.
• Foods that are cooked and used for play, such as dough, have a limited shelf life.
• Cornflour is always mixed with water before given for play.
• Cornflower and cooked pasta are discarded after an activity; as there is a high risk of bacteria forming.
• Utensils used for play food are washed thoroughly after use.

Children’s cooking activities

• Before undertaking any cooking activity with children, members of staff should check for allergies and intolerances by checking children’s records.
• Children are taught basic hygiene skills such as the need to wash hands thoroughly before handling food, and again after going to the toilet, blowing their nose or coughing.
• The area to be used for cooking is cleaned.
• Children should wear aprons that are used just for cooking.
• Utensils provided are for children to use only when cooking, including chopping/rolling boards, bowls, wooden spoons, jugs, and are stored in the kitchen.
• Members of staff encourage children to handle food in a hygienic manner.
• Food ready for cooking or cooling is not left uncovered.
• Cooked food to go home is put in a paper food bag and refrigerated until home time.

• Food play activities are suspended during outbreaks of illness.

Playdough and raw (uncooked flour)

All flour including cornflour is raw until the point it is heated or cooked. Raw flour poses a risk of E. coli to young children and current advice is that when using uncooked flour or flour products not intended to be eaten e.g. dough for crafts and play, you may wish to use this advice to support how you manage the risks during these activities.

Operators of care settings or other businesses where children and older people are handling raw flour or raw flour products should also take account of this advice when considering how risks associated with these activities are managed as part of their risk assessment process. Children and older people may be more vulnerable to infection so additional care may be needed when handling these products.

See the Health and Safety Executive's Managing risks and risk assessment at work

If a child or member of staff is allergic to any of the ingredients they must be replaced, and a safe alternative used. 

Staff have up to date information about children’s allergies or concerns about a potential allergy and these are clearly displayed.

If a younger child is likely to put the playdough/cornflour in their mouth, a safe alternative is provided.

If a child is likely to eat the playdough due to persistent sensory seeking behaviours the activity will be replaced with a safe alternative.

Children are always supervised when playing with playdough or cornflour.

Children and staff wash their hands before and after the activity.

Other activities with flour

Uncooked flour should not be used for activities where children are exploring through touch or taste, or there is a likelihood they will put their fingers in their mouths.

Baking: You can do baking activities where flour is used and then the food is cooked. You must ensure that the activity is risk assessed, and children do not eat the uncooked flour or the mixture.

03     Food safety and nutrition procedures

03.5  Meeting dietary requirements

Snack and mealtimes are an important part of the day at Woodlands Preschool. Eating represents a social time for children and adults and helps children to learn about healthy eating. We aim to provide nutritious food, which meets the children’s individual dietary needs and preferences.

• Staff discuss and record children’s dietary needs, allergies and any ethnic or cultural food preferences with their parents/carers. A child’s special dietary requirements are recorded on registration to the setting and information is shared with all staff.  This continues as an ongoing dialogue with all parents throughout their time at Woodlands Preschool.
• If a child has a known food allergy, procedure 04.4 Allergies and food intolerance is followed.
• Staff record information about each child’s dietary needs in the individual child’s registration form; parents/carers sign the form to signify that it is correct.
• Up-to-date information about individual children’s dietary needs is displayed so that all staff and volunteers are fully informed.
• Staff ensure that children receive only food and drink that is consistent with their dietary needs and cultural or ethnic preferences, as well as their parent/carer’s wishes. At each mealtime, a member of staff is responsible for checking that the food provided meets the dietary requirements for each child.
• All staff show sensitivity in providing for children’s diets, allergies and cultural or ethnic food preferences. A child’s diet or allergy is never used as a label for the child, they are not made to feel ‘singled out’ because of their diet, allergy or cultural/ethnic food preferences.
• Fresh drinking water is available throughout the day. Staff inform children how to obtain the drinking water and that they can ask for water at any time during the day.
• Meal and snack times are organised as social occasions.

Fussy/faddy eating

• Children who are showing signs of ‘strong food preferences, or aversions to food ’ are not forced to eat anything they do not want to.
• Staff recognise the signs that a child has had enough and remove uneaten food without comment.
• Children are not made to stay at the table after others have left if they refuse to eat certain items of food.
• Staff work in partnership with parents/carers to support them with children who are showing signs of ‘food preference or aversion’ and sign post them to further advice, for example, How to Manage Simple Faddy Eating in Toddlers (Infant & Toddler Forum) https://infantandtoddlerforum.org/health-and-childcare-professionals/factsheets/