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: FHRS@derrycity.gov.uk
Limavady Borough Council
Jacqueline Glass, Maria McCrystal
Tel: 02877760302 or Email: maria.mccrystal@limavady.gov.uk
www.food.gov.uk/hygieneratings
www.derrycity.gov.uk for Infection prevention and control. Best
practice advice for nurseries and childcare settings.