Food Safety Guide for Day Nurseries

Food hazards in day nurseries

Food hazards are contaminants that can enter food and potentially cause harm to consumers. The Food Standards Agency (FSA) defines a food hazard as “something that could make food unsafe or unfit to eat”.

There are four different types of food hazards: biological, chemical, physical and allergenic.

Biological

Biological hazards happen when microorganisms contaminate food, and poor practices provide optimal conditions for harmful pathogens to grow. In day nurseries, contamination may occur due to poor food storage, defrosting, cooking, reheating and chilling. It can also result from cross-contamination (e.g. raw foods coming into contact with ready-to-eat foods), poor personal hygiene, a lack of sterilisation, pests and using food past its use-by date.

Examples of biological hazards include:

• Bacteria, e.g. salmonella, E. coli, listeria and campylobacter.
• Fungi, e.g. yeasts and moulds.
• Viruses, e.g. norovirus.
• Parasites, e.g. worms.

 

These microorganisms can cause foodborne illnesses, including food poisoning and intoxication.

It is unlikely people will catch the COVID-19 virus from food (Food Standards Agency). However, day nurseries must follow current Government Guidance to reduce the risk to staff, children, parents and visitors.

Chemical

Chemical hazards occur when naturally occurring or human-made substances contaminate food. In a day nursery, chemical hazards may occur due to cross-contamination, i.e. storing or spraying cleaning products near food and preparing food on surfaces where chemicals have been.

Examples of chemical hazards include:

• Toxins produced by animals, plants and microorganisms, e.g. by bacteria and moulds.
• Unintentionally added chemicals, e.g. cleaning chemicals.
• Intentionally added chemicals to food but could be hazardous if used in excess quantities, e.g. flavourings and colourings.

 

Eating food contaminated with chemicals can result in immediate harm to children. It can also cause long-term health effects if exposed to the hazard over time.

Physical

Physical hazards are foreign materials, objects and extraneous matter that can enter food during preparation, cooking, handling and serving but may also be in raw ingredients. In day nurseries, these may occur due to poor personal hygiene but can also come from packaging, poorly maintained premises/equipment, toys and objects from activities.

Examples of physical hazards include:

• Natural hazards – Occur naturally in food, e.g. dirt on potatoes, fruit pips and stones, bones in meat and fish and shells from nuts.
• Unnatural hazards – Should not be present in food, e.g. stones, human hair, fingernails (including false fingernails), jewellery, plastic, glass, metal and wood.

 

These hazards can cause injuries to the mouth, teeth and gums. In some cases, physical contaminants can even result in choking, especially in young children, as they do not chew as well. Some foods can be a hazard due to the size, texture and shape, e.g. grapes, sweets, whole nuts and firm fruit and vegetables. The FSA has further advice on this, which can be found here.

Allergenic

Allergens are proteins that occur naturally in some foods but can contaminate other foods by cross-contact. These types of hazards can cause allergic reactions in food allergy sufferers. There is a risk of anaphylaxis in children with severe allergies.

There are 14 recognised allergens, which include:

• Eggs.
• Fish.
• Milk.
• Peanuts (groundnuts).
• Celery (all of the plant, including the root celeriac).
• Mustard (liquid, powder and seeds).
• Tree nuts (almonds, hazelnuts, walnuts etc.).
• Sesame (seeds).
• Lupin (flower and seeds).
• Soybeans.
• Cereals (gluten) (oats, rye and barley).
• Molluscs (oysters, snails and mussels).
• Sulphur dioxide and sulphites.
• Crustaceans (crab, prawns and lobster).

 

In day nurseries, allergenic hazards may result from using and storing allergen products where non-allergen products are. Staff can also inadvertently contaminate products with allergens through a lack of training, poor personal hygiene and negligence.

There is potential for all types of food hazards in day nurseries. The risk will depend on the nursery, the children being cared for, and the food/drink served. Day nursery providers must have a suitable food safety policy and management system to prevent and control food safety risks.

Food allergens in day nurseries

Legally, day nurseries must inform consumers in writing if any of the 14 allergens are in the ingredients of the food/drink they provide. As children will not understand allergens, any food allergies must be discussed with their parents, including the type of food and drink given to children during their stay.

Allergy laws apply to pre-packed, pre-packed for direct sale (PPDS) and non-pre-packed (loose) food.

Pre-packed

These are foods that are already in packaging before being sold. It has to be opened to be altered and are ready for sale. Some schools may buy and provide pre-packed food, such as milk cartons, juices and snacks.

There has to be an ingredients list with all allergens emphasised on the packaging. Day nursery staff should check the labels thoroughly before serving pre-packed foods to children with allergies.

Pre-packed for direct sale (PPDS)

PPDS foods are prepared and packed on the same premises where sold and before they are ordered or selected by consumers. It will apply if day nurseries make food on-site and put it in packaging ready for selection.

The regulations have recently changed regarding PPDS food. Natasha’s Law came into force on 1st October 2021. Businesses must now label PPDS foods with a full ingredients list with all the allergens emphasised on the packaging.

The Food Standards Agency (FSA) has further information on the allergen labelling changes for PPDS foods for schools, colleges and nurseries.

Non-pre-packed (loose)

In a day nursery, non-pre-packed foods will include snacks and meals served to children and any loose foods selected from display units.

Day nurseries must ensure they provide allergen information for all loose foods containing any of the 14 allergens. They can do this by adding full allergen information to menus or putting it on a chalkboard or chart in the kitchen. They can also provide written information packs or a notice informing parents on obtaining allergen information.

Precautions

When preparing and serving food, day nurseries must ensure that food allergens are handled and managed effectively to prevent cross-contact, which can be achieved by:

• Including allergenic hazards in HACCP systems and risk assessments and putting controls in place.
• Having a written record of any food allergies and ensuring all staff who prepare, cook, handle and serve food are aware.
• Providing allergen training for staff, including what to do in an emergency if a child has an allergic reaction.
• Looking for hidden allergenic ingredients, e.g. Worcestershire sauce contains anchovies (fish).
• Preparing allergen-free snacks and meals first (where possible).
• Thoroughly checking any ingredients used in meals, e.g. sauces and dressings.
• Preparing and storing allergen-containing products separately from non-allergen products, e.g. using separate equipment, such as colour-coded boards.
• Cleaning and disinfecting surfaces and equipment thoroughly where separation is not possible.
• Starting a meal from scratch if allergen ingredients are used by mistake.
• Carefully checking pre-packed food labels for allergenic ingredients.
• Labelling any ingredient containers clearly with the allergens they contain.
• Recording allergen information accurately, including ingredients labels and recipes of the dishes.

 

Unlike bacteria, allergens are not affected by cooking. Day nurseries will also need to consider various dietary requirements and food intolerances. Avoid cross-contact as much as possible when preparing and handling food.

Safely storing food in day nurseries

Day nurseries will store a variety of foods on the premises, such as:

• Ambient, e.g. foods kept at room temperature, such as tinned goods, sauces, bread, cereals, flour, rice, pasta, vegetables, fruit and baby food.
• Chilled, e.g. refrigerated foods, such as meat, fish, salads, butter, cheese, yoghurts, eggs and milk.
• Frozen, e.g. foods kept in the freezer such as ice cream, ice, fish, chips, meat and vegetables.

 

Store foods correctly to prevent contamination from food hazards and keep them fresh, so good quality, safe food is served.

Here are some top tips:

• Check all food deliveries before putting them into storage and reject anything that could compromise food safety and quality.
• Keep dry goods in sealed, labelled containers.
• Keep storage areas clean and tidy.
• Do not store any food, equipment or utensils on the ground.
• Have an effective stock rotation system, e.g. First In First Out (FIFO).
• Regularly check the temperatures of fridges and freezers.
• For pre-packed foods, always follow the storage instructions on the packaging.
• Where possible, store raw and ready-to-eat foods separately. If it is not possible, keep higher risk foods, e.g. raw meat and poultry, below ready-to-eat and cooked foods.
• Allergen-containing foods must be kept separate from other foods.
• Store chemicals and cleaning equipment away from food storage areas.
• Keep an eye on use-by dates and best before dates, and dispose of any food that has expired. Using food beyond its use-by date is unlawful.
• Label any non-pre-packed foods with the name and any allergens.
• Label any chilled and frozen food with dates put into storage.

Hot holding

Some day nurseries will hot hold food, e.g. in heated units, which provides a perfect opportunity for harmful bacteria to grow if not at the correct temperature.

When hot holding food, it must be at a temperature of 63°C or above. The food can be kept below this temperature for up to two hours.

However, if not used after this time, it should be:

• Reheated until steaming hot and put back into hot holding (only reheat once).
• Cooled as quickly as possible to a temperature of 8°C or below.
• Disposed of if it has been out for more than two hours.

 

It is always best to throw out any leftovers to minimise the risk of food poisoning.

Chilled display

Some day nurseries may hold chilled food. Before putting any food into chilled units, they must be at the correct temperature before use, i.e. set at 5°C or below. The temperature should be checked at least once a day (using a clean probe between chilled food packs). Display all chilled food for the shortest possible time.

Hold cold foods below 8°C, but ideally between 0-5°C. It can be held above 8°C for up to four hours, but only once. After this time, the food should be disposed of properly.

Preparing food safely in day nurseries

Children are likely to have various dietary requirements. Some may eat particular foods for religious reasons, other beliefs, needs and preferences, e.g. vegan, vegetarian, kosher and halal. Some may have food intolerances, e.g. to gluten or lactose. It is important to ensure that different types of food are kept separate during preparation to avoid cross-contamination.

This can be achieved by:

• Ensuring dietary needs, preferences and intolerances are discussed with parents and recorded, and making staff aware.
• Training staff on different diets and the precautions to take.
• Purchasing foods from approved suppliers and ensuring the correct type of foods are selected and delivered.
• Having separate preparation areas, equipment, boards and utensils for different foods. If this is not possible, thoroughly cleaning and disinfecting them.
• Following the 4Cs, especially for cross-contamination.

Safely serving food in day nurseries

Food contamination can also occur during serving. All areas and equipment should be kept in good repair and clean. All staff handling and serving food must maintain a high standard of personal hygiene at all times.

When serving food:

• Have separate serving areas for different foods.
• Take extra care when handling and serving ready-to-eat foods, as bacteria and allergens will not be killed by cooking or reheating.
• Provide and use utensils to serve wherever possible to avoid directly touching food.
• Use gloves when serving and change them regularly.
• Do not blow on or touch hot food to cool it before feeding. Test the temperature to minimise the risk of burns.
• Follow hot holding guidance where food has to be kept hot before serving, and similar for chilled.
• Ensure children’s hands are clean before eating.
• Do not allow children to eat or drink on the potty or toilet.
• Discard any foods half-eaten by children.
• Always follow the 4Cs.

Waste management in day nurseries

Day nurseries are likely to produce many different types of waste, e.g. food, packaging and nappies. If waste management is inadequate, it can encourage pests and may even result in infestations. It can also increase the risk of food becoming contaminated with harmful pathogens. Food can start to smell as it deteriorates, which can be unpleasant.

All day nurseries should have appropriate provisions for the segregation, storage and removal of waste, for example:

• Having an approved and licensed waste carrier to remove waste.
• Not allowing waste to accumulate by removing it regularly from food areas.
• Having appropriate bins inside and outside, e.g.:
  – Sufficient in number.
  – Different types of bins for different wastes.
  – Bins with foot pedals, so no hand touching.
  – Bins with tight-fitting lids to prevent pests.
  – Away from where children can touch them.
• Cleaning and disinfecting bins regularly.
• Lining bins with appropriate liners.
• Regularly emptying bins.
• Ensuring bins are placed and kept in areas designated for waste disposal.
• Keeping outside bins closed when not in use.

Pest control in day nurseries

A pest is any insect or animal which can contaminate food with harmful pathogens and become an infestation if uncontrolled. They can also introduce physical hazards, e.g. contaminating food with droppings, feathers, fur or the pest itself.

Pests are relatively common, and EHOs close down food businesses due to pest infestations more than any other problem. A Birmingham nursery had to close due to a mice infestation.

Many different types of pests can contaminate food. The ones that may be in and around day nurseries may include:

• Rodents – Mice and rats.
• Insects – Flies, ants, wasps and cockroaches.
• Stored product insects – Beetles, particularly weevils, can be found in flours, grains and cereals.
• Birds – Pigeons (outside areas).

 

Some examples of pest prevention and control methods include:

• Checking the premises regularly and trying to spot gaps or holes that could allow pests into buildings.
• Training staff to spot the signs of pests and how to report.
• Ensuring external areas around the premises are kept clear of vegetation and anything that could encourage or harbour pests.
• Looking for evidence of pests or pest damage when checking deliveries, e.g. insects or gnawed packaging. Do not accept deliveries if there are any signs.
• Keeping the premises clean and tidy, especially where food is stored, prepared, served and eaten.
• Removing internal and external waste regularly.
• Using fly screens on any open windows and other pest control methods.
• Not having open bins and keeping lids closed when not in use.
• Storing food correctly, e.g. not on the floor, and keep it covered or well-sealed.
• Having an approved contractor to manage and monitor pest control within and around the premises and contacting them if there are any signs of an infestation.
• Taking extreme care to ensure any pest control chemicals used do not contaminate food and keep them away from children.
• Disposing of any food touched by pests.

 

The Food Standards Agency (FSA) has a food safety management pack called Safer Food, Better Business. It can help day nurseries meet the requirements of food safety and hygiene legislation. There is also a supplement pack for childminders with advice on feeding babies that day nurseries may find useful.

We also offer various food hygiene and HACCP courses, which can help day nursery operators and staff understand their legal obligations and assist them in achieving a five-star food hygiene rating.