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.
• All staff responsible for preparing food have undertaken the Food Allergy Online Training.
• The setting manager is responsible for overseeing that all food handlers ensure hygiene and allergy procedures are complied with.
• The setting manager has responsibility for conducting risk assessments.
• The setting manager maintains a Food Allergy and Dietary Needs folder with:

• a list of all children 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 record of recipes along with any allergens using
• 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 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 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• Bulk buy is avoided where food may go out of date before use.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.
• 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). Temperatures must be checked and 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.
• 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.
• All vegetables and fruit are washed before preparing.
• Food left out is covered, for example when cooling down.
• Potatoes and vegetables are peeled when needed, not in advance and left in water.
• Food prepared for different dietary needs and preferences is prepared on different surfaces to prevent cross-contamination
• A separate toaster is kept and used for children with a wheat or gluten allergy.
• 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

Eat Better, Start Better (Action for Children 207) www.foundationyears.org.uk/eat-better-start-better/

Example Menus for Early Years Settings in England (PHE 2017) www.gov.uk/government/publications/example-menus-for-early-years-settings-in-england

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

Allergen information for loose foods (Food Standards Agency 2017) www.food.gov.uk/sites/default/files/media/document/loosefoodsleaflet.pdf

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

03     Food safety and nutrition procedures

03.2  Food for play and cooking activities

Some parents 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 who are vegetarian, should not be given any food to play with that contains animal products (Gelatine). Parents’ views should be sought on this. In some cases, it is not appropriate to use food for play at all, 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 when raw or may choke.
• 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; 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; a plastic tablecloth is advised.
• 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.

03     Food safety and nutrition procedures

03.5  Meeting dietary requirements

Snack and mealtimes are an important part of the day. Eating represents a social time for children and adults and helps children to learn about healthy eating. Parents/Carers should 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.
• 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 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’s wishes.
• Through on-going discussion with parents and research reading by staff, staff obtain information about the dietary rules of the religious groups to which children and their parents belong, and of vegetarians and vegans, as well as about food allergies. Staff take account of this information when providing food and drink.
• 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 ‘fussy or faddy eating’ 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 to support them with children who are showing signs of ‘faddy or fussy eating’ 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/