Safe food handling - Federal Community Children`s Centre

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Safe food handling - Federal Community Children`s Centre
SAFE FOOD HANDLING POLICY
Quality Area 2: Children's health and safety
April 2016
AIM
Federal Children’s Community Centre aims to provide a healthy and safe
environment for all children, families and staff through safe food handling
practices and procedures.
RATIONALE
Children, families, staff and visitors of the centre are entitled to a healthy and
safe environment. There is a duty of care to implement and adhere to the
service’s Safe Food Handling Policy to ensure a level of protection to all
people accessing the service’s facilities and programs. All childcare centres
must meet the Education and Care services National Regulations
Safe Food Handling Practices
 Perishable food purchased from a shop or supermarket will be
transported to the centre in a temperature controlled container. If
possible food will be bought locally to ensure limited time is spent
transporting food.
 After transportation perishable food will be immediately placed in the
fridge.
 Forks and spoons will be placed with handles pointed out of cups stop
cross contamination.
 Food will be stored safely in the fridge which is set at a temperature
below 5 C and the temperature will be checked daily and recorded
on the indoor safety checklist.
 Food stored in the fridge will be checked regularly to ensure it is not past
its use by date. Any spoilt food will be immediately discarded.
 All educators will ensure they take home all perishable food at the end
of the day and/or week.
 Before preparing or serving food staff, parents and children will
thoroughly wash and dry their hands.
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 Areas will be wiped down with sanitiser before and after food
preparation.
 Educators and volunteers are advised to tie up long hair while
preparing and presenting food.
 Educators or volunteers with skin infections on the hands, arms or face,
or are suspected of having a gastrointestinal infection, must be
excluded from food handling duties.
 Food must be handled with clean implements such as tongs or
disposable gloves. Touching food should be avoided.
 After morning tea and lunch food utensils and scraps will be
immediately removed from the outdoor eating area. Tables will be
wiped with sanitiser and floors swept.
 Dangerous food preparation utensils such as sharp knives, food
processors and electric frypans must be kept out of children’s reach.
Cooking experiences using these items must be closely supervised by
educators.
 During morning tea educators and visitors must ensure that all hot drinks
are kept in mugs with tight lids. Any hot liquids should be placed up high
out of the reach of children when not being drunk.
 Children are not to enter the kitchen area alone or must be closely
supervised if ever in the kitchen area. Strict supervision is needed when
using the oven or stove.
 Points to take into account with food prepared in a cooking experience
are: When cooking food to share with children it is recommended that
food is allowed to cool enough to be safe for children to eat but should
be eaten within 2 hours. Left over food should immediately be stored in
the refrigerator at 5 degrees Celsius or lower. Left over food is to be
stored in airtight containers and must be labelled and dated. Food
intolerances and allergies are taken into account.
 Cloths for cleaning food preparation areas are to be kept separate
and used as follows:
red
cloths for food area, for wiping tables and benches after
food preparation and meals,
yellow cloths for craft areas and
blue cloths for cleaning the bathroom.
 Red clothes will be washed or disposed of at the end of the day and
new cloths used at the start of each day.Food contact surfaces,
including the microwave will be cleaned each day with the sanitiser.
Rubber gloves are to be kept near the sink. Alternatively all items can
be placed in the dishwasher.
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 Oven mitts are to be used by staff/volunteers when removing hot dishes
from the oven.
 Chopping boards are to be non-porous. The plastic chopping board is
to be used for cutting meat. The bamboo chopping board is to be used
for cutting fruit and vegetables.
Microwave Use
 Microwave food safely.
 Use only microwave safe dishes, utensils and wrap. eg Use centre bowls
and saucers and place a lid on top of all food placed in the
microwave.
 Defrost foods only if you are planning to cook the food immediately
after it has been thawed.
 Use microwave safe dishes for defrosting foods, and cover with
microwave plastic wrap or microwave safe covers.
 Food cooked in the microwave must reach a temperature of 60◦C.
Once cooked stir to distribute heat and leave covered till cool enough
for a child to eat. Check it is cooled to 40ºC before giving to the
children. Always check that children’s food is not too hot to eat.
Leftover food that has been cooked and reheated should be
discarded.
 Clean the inside of the microwave regularly as food splatters and
always at the start and end of the day.
 When heating small portions of food such as children’s lunches, heat
food to 60ºC and cooled to 40ºC.
Safe food handling training:
 Regular training and resources on safe food handling is available for
staff via online training.
 New educators, volunteers and students will be advised on safe food
handing responsibilities.
 Informal discussions and small group experiences with children on safe
food handling will form part of the educational program.
SOURCES
Food Standards Australia New Zealand http://www.foodstandards.gov.au/
NSW Occupational Health and Safety Act
Food Safety – Level 1 CFT( Clean Food Training) 2009.
Education and Care Services National Regulations.
Quality Area 2: Children's health and safety, element 2.1.3
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Policy Review Date: April 2018
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