Health & Safety Policy
Food Handling and Preparation
Sandy Lane Nursery and Forest School
DOCUMENT STATUS
Produced By
Version
Date
Action
Review Date
Sandy Lane Nursery
and Forest School
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22.01.15
Approved by school’s
Premises, Health and
Safety Committee
Autumn 2015
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The information and guidelines in this policy were taken from the following
sources:
1. NHS Scotland – Infection Prevention and Control in Childcare Settings March 2011
2. Food Standards Agency website: www.food.gov.uk
3. CookSafe website:
www.food.gov.uk/foodindustry/regulation/hygleg/hyglegresources/
cookretailscotland/cooksafe/
www.food.gov.uk/foodindustry/regulation/hygleg/
www.food.gov.uk/foodindustry/regulation/hygleg/hyglegresources/
www.food.gov.uk/multimedia/pdfs/tempcontrolguideuk.pdf
4. NHS EatWell website: www.eatwell.gov.uk
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Aim
The aim of this policy is to establish excellent standards in the
preparation and handling of food in Sandy Lane Nursery and Forest School.
It is essential that this policy is adhered to fully at all times to ensure that
health, safety and hygiene are top priorities when preparing or handling
food in our establishment.
Objectives
The objectives of this policy are to:

 establish strict personal hygiene routines for staff preparing or
handling food
 ensure food is stored at the correct temperatures
 ensure raw and cooked foods are stored separately
 ensure foods are within their ‘sell by’ or ‘use by’ dates
 ensure opened foods are stored in accordance with their packet
instructions and marked shelf life
 ensure staff members are not handling or preparing food if they feel
unwell or have a virus
 ensure separate chopping boards are used for meat/vegetables and
fruit/bread and cereals/cheese
 ensure fridge and freezer temperatures are recorded and any
anomalies are reported immediately to the Head Teacher
 ensure cooked food temperatures are recorded and served at the
correct temperature
 ensure cooked foods are cooled quickly and stored within 90 minutes
in the fridge (where appropriate)
Procedures
The following procedures must be adhered to in the preparation and
handling of food.
Preparing Food
 Hands should be washed thoroughly with a bacterial soap and dried using
disposable towels:
before preparing food
between the preparation of cooked meat/vegetables
after going to the toilet
after blowing your nose
after changing nappies, handling waste or pets
 Long hair should be tied back, and all jewellery should be removed
and a protective apron worn when preparing food
 Avoid preparing or handling food if you are feeling unwell or have had
a virus such as diarrhoea, etc
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
Separate chopping boards should be identified and used for the preparation of:
fruit and vegetables; cooked meat; raw meat; cheese; breads and cereals
 Chopping boards and work surfaces should be disinfected using a
sanitizing solution before and after food preparation
Storing Food
 The fridge temperature should ideally be under 5C. This should be
checked daily and recorded. If the temperature is higher, close the
door and recheck. If necessary adjust fridge setting. If the fridge
temperature is above 8C, report to management immediately
 The freezer temperature should ideally be between -18C to -22C.




This should be checked daily and recorded. If the temperature is
higher, recheck and adjust if necessary. If the temperature is above -13C, report
to your line manager immediately
 Chilled foods should only be kept at room temperature during use and
returned to the fridge straight away. If chilled foods are left out of the
fridge for a period of more than 20 minutes, they should be discarded
 Use-by dates must be checked daily and foods used or thrown out
before their dates expire. Opened food should be stored according to
their packet instructions, and in accordance with their sell by or use by
dates
 Raw and cooked meat should be stored separately within the fridge
 Fridge Freezer should be thoroughly cleaned weekly and recorded
Cooked/Heated Foods
 All cooked foods must reach minimum core tem of 75C. Foods must
be checked using a temperature probe


 When foods are reheated, a minimum core temperature of 82C must
be reached. The temperature of a selection of foods must be checked
and recorded daily using the temperature probe to ensure that it is
consistently achieved
 Foods must be cooled quickly, ideally within 90 minutes and place in
the fridge for safe storage
All staff who are involved in the preparation and handling of food in our
school should attend a basic food preparation training course provided by
Warrington Borough Council to gain the associated qualification.
New staff members who will be involved in food preparation should attend training
at the earliest opportunity.
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