It is my policy that when children are provided with meals, snacks and drinks in my setting that these must be healthy, balanced and nutritious. Those responsible for the preparation and handling of food must be competent to do so. We are a NUT FREE Pre School, we also do not have in our snacks for the children, or allow in children’s Lunch boxes, Grapes or Sausages (choking hazard).

Procedure (how I will put the above statement into practice)

  • I will obtain, record and act on information from parents about a child’s dietary requirements.
  • Where parents provide meals for their children in my setting, I will provide chilled storage for packed lunches and appropriate storage for other food stuff.
  • I will provide clean and age appropriate crockery and cutlery to enable children to eat their snacks and meals
  • Children will be provided with healthy meals and other healthy snacks and drinks as appropriate and recommended by the Food Standards Agency Literature.  (
  • Fresh drinking water will always be available.
  • As a provider of meals and snacks I am aware of my responsibilities under food hygiene legislation. This includes, if necessary, registration with the relevant Local Authority Environmental Health Department. If this is the case, I am happy to have my premises inspected by a food safety officer.
  • Baby changing facilities will not be near food preparation areas.
  • Laundry will not be carried out during times of food preparation and any soiled clothing or detergents will not come into contact with food preparation areas.
  • If there is an outbreak of food poisoning affecting two or more children looked after on my premises, I will notify Ofsted as soon as possible but within 14 days of the incident occurring in order to comply with regulations.
  • I will keep all food receipts, including those under £10, so that if there is an outbreak of food poisoning on my premises, I will be able to trace the outlet where the food ws purchased.
  • Are aware of the 14 allergens and all the ingredients in each meal/snack;
  • Eggs
  • Milk
  • Fish
  • Crustaceans (e.g. Crab, lobster, crayfish, shrimp, prawns)
  • Molluscs (e.g. muscles, oysters, squid)
  • Peanuts
  • Tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, brazil, pistachios, macademia nuts, Queensland nuts)
  • Sesame seeds
  • Cereals containing gluten (i.e wheat, rye, barley, oats, spelt, kamut, or their hybridised strains)
  • Soybeans
  • Celery and celeriac
  • Mustart
  • Lupin
  • Sulphites at concentrations of ten parts per million.
  • Children and staff must wash hands before and after meal and snack times. Children must learn about good food hygiene at meal times.
  • Tables must be clean and all children must be seated properly when they are eating and drinking to avoid choking.
  • All children must be supervised at all meal and snack time.
  • Food temperature should always be checked before serving to ensure all food is cooked properly to avoid food poisoning.
  • Staff members are not allowed to blow on children’s food to cool it down to prevent cross contamination and the spread of germs.
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