FOOD SAFETY POLICY

 

January 2024

 Ensure that we obtain all information on allergies and dietary requirements. This information is
written in the child’s application form.
 We regularly consult with parents/carers to ensure that our records of their children’s dietary needs/
allergies are up to date and correct.
 We display children’s dietary, medical and allergies in all rooms and all staff is made aware of this
information
 All children have their own place mats. On each place mat, it clearly labels child’s allergies and dietary
needs.
 We plan menus in advance and involve children in the planning when appropriate. We also try to
make meals that reflect the topic/ story we are learning about
 We provide fresh fruit and vegetables for snack times on a daily basis
 We display the weekly menu for parents and also allow a blank copy of the menu for parents to add
their ideas.
 We avoid large quantities of fat, sugar, salt and artificial additives, preservatives and colourings
 We offer the following elements in meals which are offered: protein for growth and essential
minerals and vitamins from raw foods, salads and fruits
 Every meal has a portion of vegetable or salad to accompany the children’s meals
 We include foods from the diet of each child’s cultural background, providing children with familiar
foods and introducing them to new ones
 Through parent partnership meetings and discussions with parents and staff, we obtain information
about the dietary rules of religions which children and their parents belong
 We require staff to show sensitivity in providing for children’s diets and allergies
 Vegetarians/ vegans children with dietary needs or allergies are given a meal alternative that closely
represents what the other children are eating. This prevents children from feeling singled out.
 We organise meals and snack times so that they are social occasions in which children and staff
participate
 We use meal and snack times to help children develop independence through making choices, serving
food/ drinks and feeding themselves. Preschoolers also engage in self-service of meals and scraping
of their own plates to correctly dispose of food waste.
 We provide children with utensils which are appropriate for their ages and development
 We have fresh drinking water constantly available for children
 We inform the children about the water station in the snack area, where to collect clean cups and
put dirty cups after used.
 Children can also bring in their own water bottles which are accessible in the snack area and clearly
labelled with the child’s name
 We have rules for children about sharing and swapping their food in order to protect children with
allergies
 We provide milk for children to drink on a daily basis- usually during snack time
 In the case that the nursery was to have two or more cases of food poisoning then the local authority
and Ofsted are contacted to report this as possible but within 14 days of the food poisoning onset.
 Once food has been opened they are labelled with the date the product was opened. It is also labelled
with how many days the product must be consumed by

Chef is placed on appropriate food, health and safety training
 Food is stored correctly and correct coloured chopping boards are used to prevent cross
contamination
 Children are taught about the importance of good hygiene and self-care such as washing hands
before meal times and wiping mouth and hands after meals with flannels

Aprons, hairnet and gloves:
We ensure that when we are preparing food, staff must wear protective equipment such as aprons,
hairnets and gloves. Failure to do so is a breach of standards we uphold.
Preparing food is a very delicate matter, we ensure that all staff are aware of the safe practices as adhered
to by the environmental health.

This policy links to the following areas of the Early Years Foundation Stage Statutory Framework
Food and drink 3.47,3.48,3.49

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This policy will be reviewed annually by Management and the Day Care Manager