Food safety and food hygiene in early years settings

In early years settings, where children are highly vulnerable to infections and illnesses, food safety is of utmost importance. The responsibility of providing safe and nutritious food falls on early years practitioners, making it essential to adhere to strict food hygiene standards.

In this blog, Anna delves into the significance of food hygiene, key regulations, and best practices that early years providers must follow.

Key facts and statistics

Vulnerability - Children under five are more susceptible to foodborne illnesses due to their developing immune systems.
Incidence - According to the Food Standards Agency (FSA), there are approximately 2.4 million cases of foodborne illness annually in the UK.
Regulations - The Food Safety Act 1990 and subsequent regulations, such as the Food Hygiene Regulations 2006, govern food safety practices in the UK.

Key definitions

Food safety - Ensuring that food is free from contaminants that could cause harm to consumers.
Food hygiene - Practices and conditions necessary to ensure the safety of food from production to consumption.
Hazard Analysis and Critical Control Points (HACCP) - A systematic approach to identifying, evaluating, and controlling food safety hazards.

Legislative framework and best practices

Legislative framework

The Food Safety Act 1990 - This act is the cornerstone of food safety legislation in the UK, requiring that food provided to consumers is safe to eat.
Food Hygiene Regulations 2006 - These regulations mandate that food businesses, including early years settings, follow hygiene practices that prevent food contamination.
Health and Safety at Work Act 1974 - While not specific to food, this act requires employers to ensure the health and safety of their employees, which includes food safety training.

Best practices for food hygiene

Personal hygiene - Staff must wash hands thoroughly with soap and water before handling food. They should also wear clean clothing and use hairnets or hats.
Kitchen hygiene:

Cleaning - Regular cleaning of kitchen surfaces, utensils, and equipment to prevent cross-contamination.
Storage - Proper storage of food at appropriate temperatures to prevent bacterial growth.
Preparation - Using separate chopping boards for different food types (e.g., raw meat and vegetables) to avoid cross-contamination.

Food handling and preparation:

Temperature control - Ensuring that food is cooked to the right temperature and stored appropriately.
Cross-contamination prevention - Keeping raw and cooked foods separate.
Regular training - Continuous training for staff on current food hygiene practices.

HACCP implementation - Develop an HACCP plan to identify critical points where food safety hazards could occur and implement control measures.

Recommendations

Regular training and CPD - Early years providers should invest in regular training and continuing professional development (CPD) for staff to stay updated on best practices in food hygiene. ComplyPlus™ offers comprehensive training modules tailored to early years settings.
Compliance software - Utilising compliance management software like ComplyPlus™ can streamline the management of food safety regulations and ensure ongoing adherence to legal requirements.
Policy development - Developing and regularly updating food hygiene policies in line with current regulations and guidelines.
Audits and inspections - Conduct regular internal audits and prepare for external inspections to ensure compliance with food safety standards.

Click here to explore our wide range of accredited early years online training courses.

Conclusion

Maintaining high standards of food safety and hygiene in early years settings is crucial for the health and well-being of children. By adhering to legislative requirements and implementing best practices, early years providers can create a safe and healthy environment for children to thrive. Ensure your early years setting is compliant with food safety regulations and provides a safe environment for children.

Click here to explore ComplyPlus™ for comprehensive food hygiene training and robust compliance management solutions tailored for early years providers.

About the author

Anna Nova Galeon

Anna, our wordsmith extraordinaire, plays a pivotal role in quality assurance. She collaborates seamlessly with subject matter experts and marketers to meet stringent quality standards. Her linguistic precision and meticulous attention to detail elevate our content, ensuring prominence, clarity, and alignment with global quality benchmarks.