Food Preparation Policy

Transcription

1 Food Preparation Policy National Quality Standards QA2 2.1 Each child s health is promoted Each child s health needs are supported Healthy eating is promoted and food and drinks provided by the service are nutritious and appropriate for each child. National Regulations Regs 77 Health, hygiene and safe food practices 78 Food and beverages 79 Service providing food and beverages 80 Weekly menu 90 Medical conditions policy 91 Medical conditions policy to be provided to parents 162 Health information to be kept in enrolment record 168 Education and care service must have policies and procedures EYLF LO3 Children recognise and communicate their bodily needs (for example, thirst, hunger, rest, comfort, physical activity). Children are happy, healthy, safe and connected to others. Children show an increasing awareness of healthy lifestyles and good nutrition. Educators promote continuity of children s personal health and hygiene by sharing ownership of routines and schedules with children, families and the community. Educators discuss health and safety issues with children and involve them in developing guidelines to keep the environment safe for all. Educators engage children in experiences, conversations and routines that promote healthy lifestyles and good nutrition. Educators model and reinforce health, nutrition and personal hygiene practices with children. CH&S 03 Food Preparation Policy Page 1 of 5

2 Aim Our Centre aims to promote healthy lifestyles, good nutrition and wellbeing for all children, educators and families using the centre. We also aim to support and adequately provide for children with food allergies, dietary requirements and restrictions and specific cultural and religious practices. Related Policies Enrolment Policy Medical conditions Policy Behaviour Management Policy Parent Interaction Policy Additional Needs Policy Hand Washing policy Inclusion Policy Health and Hygiene Policy Implementation Food is an excellent place for germs to grow. Germs that do not grow in food can still be passed from person to person in food. For these reasons food safety is an important part of infection control in the education and care setting. The best ways to prevent disease spreading through food are: Hand hygiene (refer to the Centre Hand Washing Policy) Not sharing food, plates or utensils Preparing and storing food correctly Keeping food preparation areas clean and solely for their intended use Food Preparation areas are cleaned with warm Soapy water and allowed to dry It is Important to note that persons preparing food should wherever possible, not be the person who changes nappies or helps the children go to the toilet. With this best practice as a guide, Educators at the Clermont Kindergarten and Daycare Centre organise care routines to ensure that toileting and food preparation responsibilities are designated on a daily basis to avoid potential cross contamination. Before you begin: 1. Ensure that the surfaces that will come into contact with food and with the utensils are clean. You may need to clean the area with the detergent solution provided if a contaminate as come in contact with the food preparation surface. 2. Cover all cuts and abrasion with band aids and remove all jewelry. 3. Wash and dry your hands before handling food. The Clermont Kindergarten provides a separate hand washing basin. Hand washing must only take place in the designated hand washing sink. Soap and disposable towel are also provided in hand washing areas (see Hand Washing Policy for further information). 4. Use the food handling gloves provided. Clear plastic gloves should be stocked at all times in the food preparation areas. Never source gloves from the bathroom or other areas of the room to use for food preparation. 5. Change your gloves when you serve a different child s food and wherever possible refrain from touching the food. 6. Ensure that all children have washed and dried their hands before eating or CH&S 03 Food Preparation Policy Page 2 of 5

3 drinking. Preparing the food: 1. Keep hot foods (more than 60 C) or cold (less than 5 C). For this reason we ask that parents provide food that does not require reheating. However if children s foods do require heating (left overs) we will reheat the food to 70 C, cool then serve. Educators will use a food thermometer to accurately measure the heating temperature. 2. Food will then be cooled before service to children. To test the serving temperature of the food Educators will use a spoon to place a small amount of the food on to a disposable paper towel. They will then test the food with their hand. 3. All left overs will be thrown out and parents will be informed of how much their child has consumed. 4. It is important to ensure that raw foods and cooked foods do not come into contact with one another. For this reason we ask that parents pack raw and cooked foods in separate, sealed Tupperware containers before placing them in lunchboxes. Educators will use separate utensils to prepare raw and cooked foods. 5. Separate cutting boards will be used during food preparation and cooking experiences as follows: Regular Fridge Checks Red Raw meats Yellow Poultry Brown Cooked Meats Blue Fish White Bakery and Dairy Green Fruit and Veg It is important that fridges maintain a temperature below 5 C. To monitor this all fridges in the service have thermometers. Educators will carry out and record temperature checks over the course of the day, morning tea, lunch time and afternoon tea time. Educators will check and record the temperature before removing the children s lunchboxes and then again 10 minutes after returning then to the fridge. This is to ensure that once the lunchboxes are returned a safe temperature is maintained. Educators ensure that fridges are not over loaded and keep clean and sanitised at all times (see Cleaning Policy for further information regarding the Centre s cleaning procedures). To help ensure our fridges maintain a safe temperature we ask that parents refrain from sending insulated lunchboxes. This style of lunch box can actually trap in heat, therefore compromising the safety of the food within. Cleaning and Sanitising 1. Clean food preparation bench with the detergent solution provided. To prepare the detergent solution see the MSDS and outlined procedure stored with the approved chemical. Cleaning chemicals will be stored in the locked chemical cupboards of all kitchens within the service. 2. Sanitise the food preparation after cleaning with detergent to minimise the risk of harmful bacteria and microorganisms, allow to air dry 3. Wash all food preparation utensils in warm soapy water and allow to air dry. 4. Sanitise sink after use, follow sanitser directions for use. 5. Wash hands and dry with disposable paper towel, dispose of towel in a hands free, lined bin CH&S 03 Food Preparation Policy Page 3 of 5

4 Beware of Pests Pests can contaminate food and easily get into our food preparation areas. In our setting we take the following precautions to minimise this risk: Ensuring that all doors and windows are closed during food preparation or screened Lids are always on rubbish bins Rubbish is removed as part of our regular mid-day cleaning schedule Maintaining Personal Hygiene It is important to maintain a high level of personal hygiene and cleanliness Ensure you and you clothes are clean before working with food Tie long hair back Never spray perfume or aftershave in the food preparation area Ensure nails are clean and short and jewelry is removed Prevent any body part or any item on your body to make contact with food or food preparation surfaces. Avoid sneezing, blowing, and coughing over food and food preparation surfaces Cuts, burns or breaks in the skin of any kind must be covered with a band aid and gloves worn. Keeping our Kitchens Safe Clean up spills Beware of cords Safe hot handling Use Knives safely Cover your feet This prevents slipping hazards and is everyone s responsibility. Remember to rewash your hands after doing so Prevents a tripping hazard. If you are unable to attend to this hazard yourself report to the Director immediately When dealing with hot substances be mindful of steam and burn injuries. Never allow children into the food preparation areas for this reason To prevent personal injury It is in our dress code that covered shoes must be worn at all times, not just in the kitchen Sources Child Care regulations 2010 National Quality Standards NCAC Putting children first NAQ Nutrition Australia, 2014 HMRC. Staying Healthy in childcare Preventing infectious diseases in childcare 5 th edition Public Health Act 2005 Public Health Regulations 2005 CH&S 03 Food Preparation Policy Page 4 of 5

5 Review This policy will be reviewed annually This review will be conducted by: Management Committee Director Administrator Association Members Parents Last Reviewed November,2014 Next Review due - November,2015 CH&S 03 Food Preparation Policy Page 5 of 5