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AIM
To minimize transmission of food borne illness in children and Staff by utilizing food hygiene and safe food handling and storage practices.
RATIONALE
Food borne illness commonly occurs in settings where food is prepared or served to a number of people, and types of illness include bacterial and viral gastroenteritis, food poisoning from toxin producing bacterial contamination, and potentially serious infections.
STRATEGIES
To minimize transmission of food borne illness in children and Staff, Carers should
• Have a designated area for food preparation and storage, and for preparation of bottles, which is safe and hygienic
• Store cooked and uncooked meat in separate refrigeration compartments
• Have facilities that include a stove or microwave oven, sink, refrigerator, suitable waste disposal and a hot water supply
• Ensure all food or bottle preparation and storage areas are separate from nappy change and toileting areas
• If involved in food preparation and serving, use correct hand washing procedures
• If involved in food preparation and nappy changing or toileting on the same day, use principles of infection control and safe food handling, particularly hand washing and using gloves.
• Prepare and serve food in accordance with food safety standards.
• Consume food as soon as it is cooked to 60 degrees centigrade or higher.
• It is recommended that you allow food to cool enough to be safe for children to eat - but should be eaten within 2 hours.
• Left over food should immediately be stored in the refrigerator at 4 degrees centigrade or lower
• Clean the food preparation and serving areas after each use and at the end of each day
• For cleaning food contact surfaces and utensils, use neutral detergent and water to remove visible contamination such as food waste, dirt and grease.
• Be aware of and accommodate the special needs of culturally and linguistically diverse families
• Follow appropriate procedures and guidelines when using microwave ovens
• Follow appropriate procedures and guidelines for infants’ bottle feeds
• Supervise children while they are eating and discourage direct sharing of food between children.
REQUIREMENTS OF REGULATIONS AND OTHER STANDARDS
Food Act 1989 (NSW)
FSANZ Food Standards Code – Chapter 3 – food Safety Standards; Food Safety Fact Sheets, FSANZ at www.foodstandards.gov.au
Microwave Food Safety Queensland Health, 2002 at www.health.qld.gov.au
Australian Breastfeeding Association at www.breastfeeding.asn.au
Health and Safety in Family Day Care Model Practices 2004
NSW Children’s Services Regulations 2004 – Clause 33, 67
Occupational Health and Safety Act 2000 and Regulations 2001 (NSW)
National Childcare Accreditation Council Quality Practices Guide 2nd edition 2004 Family Day Care Quality Assurance, Principle 4.2, 4.3, 4.6
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