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Hygiene

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Our food and hygiene procedures are reviewed annually in line with current legislation and research.  Our procedures are displayed in the relevant areas and in each staff members handbook to ensure they are observed at all times.


Personal Hygiene

Adults and Children

  • Wash your hands after using the toilet and before touching food.

  • The mouth should be covered when coughing and sneezing.

  • Hand sanitising gel is available within the Pre-school.

  • Boxes of tissues are available for the use of the children and adults within the Pre-school, to blow and wipe their noses when required. Children must be encouraged to do this.

  • Used paper tissues will be hygienically disposed of.

  • Paper towels will be available in the toilet area for hand washing and will be disposed of accordingly.  To avoid waste children should be encouraged to use one paper towel per hand wash.

  • The hygiene rules regarding blood and vomit must be followed with particular care. Plastic gloves must be used if there is any possibility of coming into contact with these. Staff and helpers must be aware of the dangers regarding these body fluids and how infectious diseases can be transmitted (HIV etc.).

  • Plastic washable  aprons should be worn during food preparation.  Where these are not available then a disposable apron should be used.  Long hair should be tied back and rings or jewellery containing jewels or separate pieces should be taken off.

  • Children will be taught how to wash hands correctly and when to do this.  We will explain to children about the importance of preventing germs from spreading.


Cleaning

Spills of blood, vomit, or excrement must be carefully wiped up and disposed of accordingly. Gloves plastic/rubber must be used when doing this.  Any cleaning materials which have been in contact with blood should be disposed of in the sanitary bin. Any areas affected, floors, worktops, toys etc., must be cleaned with a disinfectant diluted to the manufacturer’s instructions.  All fabrics that are contaminated will be washed thoroughly in hot water.

Detailed records of cleaning are kept in the ‘cleaning schedules and procedures’ file in the kitchen.  This shows daily, weekly and half-termly cleaning and instructions for doing so.


New staff members are shown correct hand-washing methods, two-stage method of cleaning and full cleaning procedures as part of their induction programme.


Policy reviewed: May 2019 (changes made)

Next review: May 2020