Food Preparation Policy

Cuan Bhríde Childcare Centre

Food Preparation 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).


  1. All kitchen staff will have, at a minimum, Level 1 of Food Safety and Awareness training.

  2. 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.

  3. 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.

  4. Food temperatures will be taken before serving to ensure there is no chance for bacteria to transfer to the children.

  5. 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.

  6. Hot water temperatures will be taken twice daily in the kitchens and children’s bathrooms, to ensure the prevention of scalding.

  7. Current menus will be posted at notice boards at all times, reflecting any allergens that are in the meals.

  8. Any extra or leftover food will be stored in a sealed container labelled with the name and the date on the container.

  9. 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