Cuan Bhríde Childcare Centre
Food Preparation Policy
Policy
Cuan Bhríde Childcare Centre will prepare all food in a clean and hygienic way, following all food safety guidelines set out by the Food Hygiene Regulations 1950-1989, the European Communities (Hygiene of Foodstuffs) Regulations 2000 (S.I. No 165 of 2000), and a food safety management system based on the principles of Hazard Analysis Critical Control Point (HACCP).
Procedure
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All kitchen staff will have, at a minimum, Level 1 of Food Safety and Awareness training.
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A daily and weekly cleaning schedule will be completed and signed by the staff completing each task. These schedules will be reviewed as needed to ensure all the needs are met.
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A delivery checklist will be completed when suppliers deliver food to the centre. The checklist will contain the following information: supplier, product, condition of delivery vehicle, temperature of the delivery vehicle, and temperature of product at time of delivery, and staff signature that received delivery.
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Food temperatures will be taken before serving to ensure there is no chance for bacteria to transfer to the children.
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Following HACCP guidelines, when food meant for children’s consumption is stored in a refrigerator and freezer, the temperature will be taken twice daily to ensure bacteria is at a minimum.
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Hot water temperatures will be taken twice daily in the kitchens and children’s bathrooms, to ensure the prevention of scalding.
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Current menus will be posted at notice boards at all times, reflecting any allergens that are in the meals.
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Any extra or leftover food will be stored in a sealed container labelled with the name and the date on the container.
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When a child is on formula or breast milk, all bottles must be made up by the parents before arriving and will be refrigerated until required.
Updated 12 September 2018