Food safety requirements in preschool facilities Genevieve McWilliams Senior Environmental Health Officer Derry City Council Tel : 028 71365151 Email: FHRS @derrycity.gov.uk The risk • Vulnerable group under age 5 • Spread of infections Training • One member of staff should have Level 2 Award in Food safety in Catering if handling high risk foods e.g. sandwiches, cheese, ham, milk, yoghurts • If handling only low risk foods e.g. pancakes, bread, essentials in food hygiene and infection control required • Must be familiar with procedures in place • Keep record Hand washing • Designated wash hand basin • Suitably located • Not permitted to use washing up, sanitary accommodation or classroom sinks • Essential to wash hands before preparation including those of the children • Correct technique must be employed Personal Hygiene • • • • • • Protective clothing e.g. apron 48 hour rule Limited jewellery Cover cuts and abrasions Keep nails short. No false nails or varnish Avoid touching face or nose, coughing and sneezing Preparation • Location - not close to toilet - clean and sanitised • Equipment and utensils • Time control • Fruit & vegetables must be washed before eating Structure & Cleaning • Structure - sound - easy to clean - pest proof - suitable lighting & ventilation • Cleaning - hot water - disinfectant/sanitiser BS EN1276:1997 or BS EN13697:2001 - mops & brushes separate from those in use for toilet areas Monitoring & Recording • Requirement if high risk foods to demonstrate compliance and for food hygiene rating • Monitor daily • Record regularly • Thermometer required Food Safety Management System • Required to have a food safety management system • E.g. - Safe Catering - Safer food better business (SFBB) • Nursery food handling can be encompassed within school system • If stand alone nursery you will be provided with the SC/SFBB Food Hygiene Rating • At inspection, scores are given for three areas – – how hygienically the food is handled – how it is prepared, cooked, re-heated, cooled and stored – the condition of the structure of the premises – cleanliness, layout, lighting, ventilation and other facilities – how the business manages and records what it does to make sure food is safe • These scores are then converted to a food hygiene rating. How are ratings calculated? Criteria Score How hygienically the food is handled 0 5 10 15 20 25 Condition of structure 0 5 10 15 20 25 How you manage and document food safety. 0 5 20 30 Total score 0 80 High Low Level of compliance 10 Further information and questions? Derry City Council Genevieve McWilliams, Karen Phillips, Janet Glover, Jill McGarrigle, Siobhan McCann Tel: 028 71365151 or Email: [email protected] Limavady Borough Council Jacqueline Glass, Maria McCrystal Tel: 02877760302 or Email: [email protected] www.food.gov.uk/hygieneratings www.derrycity.gov.uk for Infection prevention and control. Best practice advice for nurseries and childcare settings.