Download Food Hygiene Policy Sept 13

Loretto
Nursery Class
Food Hygiene Policy
Loretto Nursery Class Food Hygiene Policy Updated September 2013
Loretto Nursery Class Food Hygiene Policy
In our nursery we provide
 a daily snack
 regular opportunities for children to bake and share their baking
 party food on special occasions
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
The manager and all staff with food hygiene certificates that are responsible for food preparation,
understand the principles of Hazard Analysis and Critical Control Point (HACCP) as it applies to their
business. This is set out in CookSafe.
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.
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All staff preparing food follow the guidelines of CookSafe.
Mrs Gill and Mrs Gaunt both have an in-date Food Hygiene Certificate.
Mrs Gill and Mrs Gaunt carry out regular checks on the kitchen to ensure standards are met
consistently. (See CookSafe.)
The nursery uses 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.
Utensils, crockery etc. are washed in the dishwasher and air dried whenever possible.
All surfaces are clean and non-porous.
All utensils, crockery etc are clean 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.
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
 do not have unsupervised access to electrical equipment such as blenders etc.
Loretto Nursery Class Food Hygiene Policy Updated September 2013
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, or
if more than one child has any of these signs or symptoms, the manager will contact their local
Health Protection Team (HPT), to report the outbreak and will comply with any investigation. They
will:
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Carry out appropriate investigation
Provide advice for parents and staff on appropriate control measures (for example,
exclusions and increased infection control precautions)
Inform other healthcare-services e.g. local GPs
Inform other organisations e.g. Environmental Health
Deal with media enquiries.
Staff will contact the parent/guardian of any child who becomes ill and ask them to take the child
home as soon as possible.
The manager will inform the Care Inspectorate if there is an outbreak. This is a legal requirement
from the 1 April 2011.
Further guidance
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CookSafe (Food Standards Agency Scotland)
Infection Prevention and Control in Childcare Settings (Day Care and Childminding Settings)
March 2011 (Health Protection Scotland, NHS National Services Scotland)
Loretto Nursery Class Infection Prevention and Control Policy
Appendices
Appendix 1: Procedure for Snack Duty
Appendix 2: CookSafe
Loretto Nursery Class Food Hygiene Policy Updated September 2013
Appendix 1: Procedure for Snack Duty
Morning snack will usually be available from 9:30 and afternoon snack from 1:30, to accommodate
children who have not had breakfast/lunch before coming to nursery.
Water will be available for children throughout the session.
Disposable kitchen roll will be used in the kitchen and food area for cleaning surfaces and dishes.
Any towel used for drying hands or dishes will be laundered daily or after becoming saturated.
Sleeves will be rolled up and watches removed before preparing food.
Hands must be washed using anti-bacterial soap before handling food or plates/cups etc in the
designated sink and using the correct hand washing procedure.
Transportation of foods for snack:
 Foods bought for snack by staff will be stored separately from other items if stored
overnight or refrigerated at home.
 Chilled foods bought for snack will be brought to nursery in a cool-bag or be transferred
from fridge to fridge in the minimum time possible.
Start of session:
 Milk to be put in the fridge. Dates should be checked to ensure earliest dates are used first.
 Fridge temperature should be checked and recorded.
 Empty Dishwasher
 Preparation areas, snack serving table and snack table to be sprayed with anti-bacterial
spray.
 All fruit to be used, will be washed.
 Snack will be prepared following correct hygiene procedures to avoid cross contamination.
 Children to help prepare snack where possible.
 Snack to be covered and refrigerated if not to be eaten immediately.
 Basin with soapy water and washing up brush and dish drainer with tea towel, to be put out
for children to wash own dishes. The washing up liquid used MUST NOT be antibacterial.
 Children to help put up snack names, put out chairs, set out milk and put menu on the
board.
 Those who help should sign the laminated sheet.
End of snack time:
 Clean table using anti-bacterial spray.
 Wipe chairs using anti-bacterial spray.
 Sweep floor.
End of day:
 Dishwasher to be switched on by 2:10pm to allow enough time for the cycle to complete
and the door to be opened (cycle takes about 1h 40mins.)
 Wipe chairs including legs with anti-bacterial spray.
Loretto Nursery Class Food Hygiene Policy Updated September 2013
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Stack chairs.
Move tables as necessary so cleaner can clean under them.
Anti-bacterial spray both basins and ensure they are clean.
Anti-bacterial spray drainer.
Washing up brushes to go in dishwasher.
Aprons and dishtowels to be put in washing machine or laundered.
Dishwasher to be opened before leaving, to allow items to air dry before the morning.
Fridge:
 All food in the fridge must be covered.
 No food is to be stored in open tins in the fridge.
 Packets of cheese spread or similar to be marked with date opened and used or discarded
within 7 days or less (if indicated on the packet).
 Any opened children’s milk cartons are to be discarded at the end of the day.
 All staff food stored in the fridge should be in a clean airtight container.
 Particular care must be taken regarding use by dates.
Cooked foods:
 Any cooked foods must be heated to at core temperature of 75C.
 Any reheated foods must be reheated to 82C.
 The food thermometer is stored in the kitchen drawer.
 The food thermometer should be cleaned with anti-bacterial spray before returning to the
drawer.
Washing up by hand:
 Any items must be washed in hot water using anti-bacterial washing up liquid.
 If a cloth is required then disposable kitchen paper should be used.
 Items must be rinsed in clean hot water and allowed to air dry.
Last session of week:
 Clean bin lid.
 Wipe out fridge using antibacterial cleaner.
 Check fridge contents and discard anything out of date.
 Wipe down fronts of all kitchen appliances and doors.
 Move kettle, toaster etc and wipe under. Wipe over toaster, draining board, sinks.
Loretto Nursery Class Food Hygiene Policy Updated September 2013