Introduction
At Ladybird Pre-School Nursery we prepare, provide and serve breakfast, tea and snacks for children. Parents/carers provide a packed lunch for their child which the children eat with encouragement and support alongside staff who are also eating.
We maintain the highest possible food hygiene standards with regard to the purchase, storage, preparation and serving of food.
We are registered as a food provider with the local authority Environmental Health Department.
Procedures
- All staff members who are responsible for food preparation understand the principles of Hazard Analysis and Critical Control Point (HACCP) as it applies to the Nursery. This is set out in Safer Food Better Business. The basis for this is risk assessment as it applies to the purchase, storage, preparation and serving of food to prevent growth of bacteria and food contamination.
- All staff follow the guidelines of Safer Food Better Business.
- Food hygiene training is mandatory training for those staff members who prepare and handle food and is renewed every three years.
- Those staff members who are responsible for food preparation and serving carry out daily visual checks of the kitchen to ensure standards are met consistently.
- We use reliable suppliers for the food we purchase.
- Food is stored at correct temperatures and is checked to ensure it is in-date and not subject to contamination by pests, rodents or mould.
- Food preparation areas are cleaned before use as well as after use.
- There are separate facilities for hand-washing and for washing up.
- All surfaces are clean and non-porous.
- All utensils, crockery etc are clean, un-damaged and stored appropriately.
- Waste food is disposed of daily.
- Cleaning materials and other dangerous materials are stored out of children’s reach.
- Children do not have unsupervised access to the kitchen.
- Children are encouraged to wash their hands immediately before they sit down to eat their snack and lunch.
- When children take part in cooking activities, they:
- are supervised at all times;
- understand the importance of hand washing and simple hygiene rules;
- are kept away from hot surfaces and hot water; and
- do not have unsupervised access to electrical equipment such as blenders etc.
Reporting of Food Poisoning
- Food poisoning can occur for a number of reasons; not all cases of sickness or diarrhea are as a result of food poisoning and not all cases of sickness or diarrhea are reportable.
- Where children and/or adults have been diagnosed by a GP or hospital doctor to be suffering from food poisoning and where it seems possible that the source of the outbreak is within the setting, the Nursery Manager will contact the Environmental Health Department and the Health Protection Agency, to report the outbreak and will comply with any investigation.
- If the food poisoning is identified as a notifiable disease under the Public Health (Infectious Diseases) Regulations 1988 the setting will report the matter to
- Introduction
- At Ladybird Pre-School Nursery we prepare, provide and serve breakfast and snacks for children. Parents/carers provide a packed lunch for their child which the children eat with encouragement and support alongside staff who are also eating.
- We maintain the highest possible food hygiene standards with regard to the purchase, storage, preparation and serving of food.
- We are registered as a food provider with the local authority Environmental Health Department.
- Procedures
- All staff members who are responsible for food preparation understand the principles of Hazard Analysis and Critical Control Point (HACCP) as it applies to the Nursery. This is set out in Safer Food Better Business. The basis for this is risk assessment as it applies to the purchase, storage, preparation and serving of food to prevent growth of bacteria and food contamination.
- All staff follow the guidelines of Safer Food Better Business.
- Food hygiene training is mandatory training for those staff members who prepare and handle food and is renewed every three years.
- Those staff members who are responsible for food preparation and serving carry out daily visual checks of the kitchen to ensure standards are met consistently.
- We use reliable suppliers for the food we purchase.
- Food is stored at correct temperatures and is checked to ensure it is in-date and not subject to contamination by pests, rodents or mould.
- Food preparation areas are cleaned before use as well as after use.
- There are separate facilities for hand-washing and for washing up.
- All surfaces are clean and non-porous.
- All utensils, crockery etc are clean, un-damaged and stored appropriately.
- Waste food is disposed of daily.
- Cleaning materials and other dangerous materials are stored out of children’s reach.
- Children do not have unsupervised access to the kitchen.
- Children are encouraged to wash their hands immediately before they sit down to eat their snack and lunch.
- When children take part in cooking activities, they:
- are supervised at all times;
- understand the importance of hand washing and simple hygiene rules;
- are kept away from hot surfaces and hot water; and
- do not have unsupervised access to electrical equipment such as blenders etc.
- Reporting of Food Poisoning
- Food poisoning can occur for a number of reasons; not all cases of sickness or diarrhoea are as a result of food poisoning and not all cases of sickness or diarrhoea are reportable.
- Where children and/or adults have been diagnosed by a GP or hospital doctor to be suffering from food poisoning and where it seems possible that the source of the outbreak is within the setting, the Nursery Manager will contact the Environmental Health Department and the Health Protection Agency, to report the outbreak and will comply with any investigation.
- If the food poisoning is identified as a notifiable disease under the Public Health (Infectious Diseases) Regulations 1988 the setting will report the matter to Ofsted.
Reviewed annually
