Childcare Office

Food Hazard Analysis Policy

Introduction

It is a legal requirement for childcare settings providing food to carry out an assessment of the risks involved in food preparation. The Food Hygiene (England) Regulations 2006 state that:

  • All operations are carried out in a hygienic way.
  • All food safety hazards are identified and effectively controlled, by:
    • Analysing the identified food safety hazards.
    • Deciding which hazards are critical to food safety (i.e. critical points).
    • Identifying and implementing effective hazard controls.
    • Monitoring procedures at the critical points.
    • Reviewing the above periodically and when necessary.

The above processes aim to help to prevent problems rather than reacting to them after they have happened.

At the Cambridge Universities' Holiday Playscheme (CUHP) we minimise risk by operating as follows:

  • No raw meats are generally used at Playscheme. The exception is when the over 11 year olds may have a BBQ during the summer months for their favourite activity session.
  • Packed lunches are provided by parents so are not covered by our procedures. However it is stated in Playscheme Guide that we do not have sufficient fridge space to store packed lunches so parents are encouraged to put an ice pack in packed lunch boxes. An information leaflet is offered to parents offering guidance about the preparation of packed lunches.
  • At least one Playworker per setting (and usually many more Playworkers) has had appropriate training e.g. CIEH Basic Food Hygiene Level 2 Certificate. Trained Playworkers will supervise all food activities that take place during Playscheme.
  • The Playscheme Co-ordinator and/or Deputy Playscheme Co-ordinator monitor weekly that the steps below are being followed.
  • Sickness guidance is given to staff in the Playworker Handbook, and available on site at CUHP.

1. Purchase and delivery of foods

Hazards

  • The supplier of food purchased may sell poor quality food.
  • The ‘use by’ and ‘best before’ dates may not be current.
  • Once purchased high risk foods may not be delivered using appropriate storage conditions.

Controls

  • Food is purchased from reputable well known suppliers i.e. Tesco, Waitrose, Co-op.
  • All ‘use by’ and ‘best before’ dates are checked when food is unpacked on site.
  • Receipts of food purchase are kept as a record of their origin.
  • Where ever possible foods are delivered by the supplier in refrigerated vans.
  • Chilled/frozen food purchased at the suppliers by Playscheme is delivered to the Playscheme site within 1 hour and stored immediately in an on-site fridge/freezer.
  • Cool bags can be used in our cars, whenever possible to transport foods.

2. Receipt and storage of food

Hazards

  • Growth of bacteria during period from receipt to storage.
  • Chilled and frozen foods not stored at required temperatures.
  • Food storage areas must be free from potential contamination from pests, chemicals or dirty food packaging et cetera.
  • Food stored during or between Playschemes may be contaminated or ‘use by’ or ‘best before’ dates may have expired.

Controls

  • All food deliveries must be properly and promptly put away.
  • All chilled foods must be stored in the fridge.
  • All frozen foods must be stored in the freezer.
  • Fridge temperatures must be checked daily to ensure they are between 0 and +5°C and freezer temperatures must be below −18°C.
  • Food storage areas are cleaned daily with antibacterial spray and a disposable blue cloth. Chemicals are stored separately. Dirty food packaging is removed immediately.
  • ‘Use by’ and ‘best before’ dates are checked before food is prepared.
  • ‘Use by’ and ‘best before’ dates are checked weekly during the spring and summer Playschemes.
  • Hard cheese to be purchased in small blocks to avoid being used over a long period of time.
  • Low risk food (dry food) stored between Playschemes in our equipment stores is placed in sealed containers and stored in a dry area.
  • Fresh eggs are stored in the egg boxes they are packed in. All eggs purchased must be lion branded. All surfaces used when using raw eggs must be cleaned with anti-bacterial spray and hands washed immediately after use.
  • All food must be stored suitably packaged, covered or wrapped.
  • Rotate stock so older stock is used first.

3. Preparation and cooking of food

Hazards

  • Cross contamination of high risk foods.
  • Contamination by physical material and chemicals.
  • Growth of bacteria/toxins in food substance.
  • Allergic reactions to food substances.
  • Food not cooked thoroughly and survival of bacteria.
  • Cleaning chemicals are kept separate from food preparation area.

Controls

  • Low risk foods are mainly used at CUHP.
  • All cooking equipment and food contact surfaces are kept clean and in good condition.
  • Hands are washed before food is prepared and hand-wash reminder posters are displayed. Children wash their hands before eating or taking part in cooking activities.
  • Food-use only aprons are worn by children taking part in cooking activities.
  • Food preparation surfaces are kept clean by using antibacterial sprays.
  • Chopping boards are used for food preparation (All BBQ meat to be stored on a plate which is cleaned thoroughly after use).
  • Disposable blue cloths only are used for food related cleaning.
  • Food is only taken out of storage when ready for use.
  • All fruit and vegetables are washed thoroughly.
  • All high risk hot food is eaten within 2 hours of being prepared i.e. pizzas and cooked meats for BBQs in the summer (see BBQ guidance leaflet).
  • All high risk cold food is eaten within 4 hours of being prepared.
  • Food waste is disposed of in the bins provided and removed from the building at the end of the day.
  • A dietary needs and allergy summary sheet is stored behind the site register and on the staff notice board detailing the dietary needs and allergies of all individual children at Playscheme (this information is updated for each Playscheme from booking forms).
  • All food to be cooked quickly to a minimum temperature of 75 degrees that is achieved for a minimum of 30 seconds using a calibrated temperature probe.
  • All reasonable personal hygiene controls must be taken; long hair must be tied back and no nail biting, coughing or sneezing over food or surfaces (see Hygiene Policy or refer to the Personal Hygiene Requirements for People Preparing or Serving Food leaflet).

Policy reviewed 14 December 2011.