Page 17 - 1.Felicity Online policies 2021

  In the case of a fire, the fire officer will contact parents to inform them of the
situation and arrangements for the collection of their children.

ST
Policy Adopted 1 September 2020
Signed: F Sluman
Nursery Manager

Food Policy
Felicity’s Fledglings is committed to ensuring that safe and healthy practises around the
storage, preparation and service of food are maintained throughout the setting.
The setting has set high standards of personal hygiene for all members of staff involved in
the handling and preparation of food. 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 also annually inspected by Environmental health, to
ensure health and hygiene standards are being met.
When preparing food, staff (kitchen or general) will observe current legislation regarding
food hygiene and training by:
o Always washing hands with anti-bacterial soap and hot water before and after handling
food, using the toilet or changing nappies.
o Using clean, disposable cloths
o Ensuring the use of the correct colour coded chopping boards (e.g. red for raw met etc.)
o Not being involved in food preparation if they are unwell
o Wearing correct sterile clothing- hair net, apron, closed toe shoes etc.
o Holding a current Food Hygiene certificate.
o Making sure all fruit and vegetables are washed before being served.
o Avoid wearing jewellery, especially rings, watches and bracelets.
o Any cuts, spots or sores on the hands and arms must be covered completely with a
waterproof dressing
o Fingernails should be kept short and clean, food handlers, including children should not
wear nail varnish as this may contaminate food.
Temperature control
It is the policy of Felicity’s Fledglings to ensure that any and all foods are stored according to
safe food handling practises 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 on a daily basis 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.
o Shelves and drawers are removed and cleaned with warm soapy water
o The inside walls are cleaned from top to bottom with anti-bacterial cleaner
o The deals around the fridge are cleaned to ensure no spillages or stains