EYFS 3.48 Where children are provided with meals, snacks and drinks, they must be healthy, balanced and nutritious56. Before a child is admitted to the setting the provider must also obtain information about any special dietary requirements, preferences and food allergies that the child has, and any special health requirements. Fresh drinking water must be available and accessible to children at all times. Providers must record and act on information from parents and carers about a child's dietary needs.

 

EYFS 3.49. There must be an area which is adequately equipped to provide healthy meals, snacks and drinks for children as necessary. There must be suitable facilities for the hygienic preparation of food for children, if necessary including suitable sterilisation equipment for babies’ food. Providers must be confident that those responsible for preparing and handling food are competent to do so. In group provision, all staff involved in preparing and handling food must receive training in food hygiene. In addition, section 4 of ‘Example menus for early years settings in England’ (see footnote 56) includes guidance on menu planning, food safety, managing food allergies and reading food labels, which staff preparing food will find helpful in ensuring that children are kept safe.

 

 

Rose Buddies Childcare is committed to ensuring that safe and healthy practices around the storage, preparation and service of food are maintained throughout the setting. We pride ourselves on 5* Environmental Health Rating from Thurrock Council. Our cooked food menu is provided by (name of provider) and we work in partnership with them to ensure we conform to all food hygiene standards.

 

• Our nursery have set high standards of personal hygiene for all members of staff involved in the handling and preparation of food. 

• Any person preparing or serving food will wear apron and gloves.  Any person showing signs of ill health will not be permitted to handle food.

• We make use of the “Safer Foods, Better Business” pack and guidance published by the Food Standards Agency (FSA).

• We are regularly inspected by Environmental health, to ensure health and hygiene standards are being met and we display our certificate.

• All evidence and records of our excellent practice is available to view at any time.

• When preparing food, staff will observe current legislation regarding food hygiene and training by:

• Always washing hands with anti-bacterial soap and hot water before and after handling food, using the toilet or changing nappies.

• Using clean, disposable cloths

• Ensuring the use of the correct colour coded chopping boards (e.g. red for raw meat etc.)

• Not being involved in food preparation if they are unwell

• Wearing correct sterile clothing- hair net, apron, closed toe shoes etc.

• Holding a current Food Hygiene certificate.

• Making sure all fruit and vegetables are washed before being served.

• Avoid wearing jewellery, especially rings, watches and bracelets.

• Any cuts, spots or sores on the hands and arms must be covered completely with a waterproof dressing

• Fingernails should be kept short and clean, food handlers, including children should not wear non gel nail varnish as this may contaminate food.

 

Temperature control

 

We ensure that any and all foods are stored according to safe food handling practices and at the correct temperature in order to prevent the growth and multiplication of food poisoning organisms, to reduce the rate of food spoilage and to ensure that food quality is maintained.

 

Fridge temperatures are checked and recorded three times daily to ensure the correct temperature is being upheld.

 

Cleaning of Food Preparation Areas

 

Every week the fridge is thoroughly cleaned and all items in the fridge are checked for freshness, and all food past their use by or best before date are correctly disposed of.

• Shelves and drawers are removed and cleaned with warm soapy water

• The inside walls are cleaned from top to bottom with anti-bacterial cleaner

• The seals around the fridge are cleaned to ensure no spillages or stains

• Freezers are defrosted (on non-frost-free) and cleaned once a month following the same procedure.

• All food preparation surfaces are wiped clean after use with an approved anti-bacterial cleaner and disposable cloths/paper towels.

• All chopping boards are cleaned after use with warm soapy water, anti-bacterial cleaner and then thoroughly rinsed.

The manager will ensure that appropriate controls are in place to prevent cross contamination and that these controls are documented accordingly

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We believe that nutritious food and drink are essential for children’s wellbeing.

During meal and snack times, we will always encourage children to gain an understanding of how food and water is an essential part of growing big and strong. Our aim is to meet the dietary and religious requirements to promote children’s healthy growth and development.

 

We will ensure, in partnership with (name of provider) that all meals and snacks are nutritious, healthy and balanced. Children’s medical and personal dietary requirements are always known and respected (Parents/carers are required to provide details when their child is enrolled into the nursery).

 

A multicultural diet is offered, to make sure those children from all backgrounds encounter familiar tastes and that all children have the opportunity to try new food. Dietary rules of religious groups, vegetarians/vegans are known and met in an appropriate way, making sure that they are always respected and valued within the setting.  All children have named placemats with their dietary needs on to ensure they are given their correct meal.

 

Allergies

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The nursery caters for children’s specific dietary needs that may include allergies or food intolerances, or because of religious, cultural or ethical reasons) Our staff are made aware of children’s specialist requirements through individual care plans and other information provided by parents.

 

To help us manage the risks associated with food allergies or intolerance the nursery has the following in place;

• Pre-entry information from parents

• Induction information from staff

• Food allergen risk assessment

• Excellent food hygiene practices (5* rating)

• Written procedures for children with food related conditions.

• Individual named place mats with dietary needs labelled

The managers will ensure that appropriate controls are in place to prevent cross contamination and that these controls are documented accordingly.

 

 

Nutrition

 

Good nutrition is essential during childhood, as it is a time of rapid growth, development and activity. This is also a vital time for healthy tooth development and prevention of decay. Poor nutrition during these years is associated with an increased risk of obesity, hypertension, diabetes and coronary heart disease. We ensure we are aware of government and professional guidance in regard to healthy eating and nutrition.

 

We have a key role to play in introducing children to a wide variety of foods and establishing a pattern of regular meals and healthy snacks. Our curriculum includes teaching the children about food hygiene, providing new foods for the children to try and using mealtimes to create fun learning opportunities. Here are some of the things that we may do

• encourage the children to help safely with food preparation by involving them in making their own snacks

• support children to count out, measure and weigh ingredients as we cook with them

• teach the children about where their food comes from through planting, growing and research

• encourage children’s independence with the use of cups and cutlery at the appropriate age, setting the table, scraping their plates and washing up

• introduce foods from other countries a way to learn about the world and different cultures, celebrations and festivals.

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Oral health

 

3.45. The provider must promote the good health, including the oral health, of children attending the setting

 

Oral health has been included in the revised EYFS because good oral health habits need to be formed from the earliest age. Tooth decay is largely preventable, but it’s still a serious problem among young children.

Promoting oral health

We will promote oral health, based on what works best in our setting, linking it to things we already promote, like self-care, healthy eating and physical development.

We will aim to be playful with children about oral health by doing things like suggesting they brush the teeth of dolls or soft toys, reading stories about teeth and smiles, talking about healthy food and drinks that help to grow strong teeth, and those that do not, and by getting them to look at their own and each other’s teeth, using mirrors.

We will actively talk about tooth brushing and we will give parents and carers knowledge and practical advice to support oral health at home.

We may also support children’s awareness of oral health by:

• visiting dentists or having them visit us

• providing or showing toothbrushing kits

• showing toothbrushing routines

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