Commitment to Safe Food, Nutrition and Beverage Statement

Aim

Early childhood education and care services are required by legislation to ensure the provision of healthy foods and drinks that meet the requirements for children according to the Australian Dietary Guidelines. It is essential that ECEC
services partner with families to provide education about nutrition and promote healthy eating habits for young children to positively influence their health and wellbeing. Dietary and healthy eating habits formed in the early years are
shown to continue into adulthood and can reduce the risk factors associated with adult chronic conditions such as obesity, Type-2 diabetes, and cardiovascular disease.
 

Our Service recognises the importance of healthy eating for the growth, development, and wellbeing of young children and is committed to promoting and supporting healthy food and drink choices for children in our care. This policy affirms our position on the provision of healthy food and drink while children are in our care and the promotion and education of healthy choices for optimum nutrition.
 

We believe in providing a positive eating environment that reflects dietary requirements, cultural and family values, and promotes lifelong learning for children, as we commit to implementing and embedding the healthy eating key
messages outlined in the NSW Health’s Munch & Move program into our curriculum and to support the National Healthy Eating Guidelines for Early Childhood Settings outlined in the Get Up & Grow resources.

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Implementation
Our Service has a responsibility to help children to develop good food practices and approaches, by working with families and educators.

All food prepared by the Service or families will endeavour to be consistent with the Australian Dietary Guidelines and provide children with 50% of the recommended dietary intake for all nutrients. Food will be served at various
times throughout the day to cater for all children’s nutritional needs. Mealtimes reflect a relaxed and pleasant environment where educators engage in meaningful conversations with children. This assists in creating a positive and
enjoyable eating environment. Food will be prepared in accordance with the Food Safety Program. All kitchens and food preparation areas will comply with Food Standards Australia and New Zealand (FSANZ) and any relevant local
jurisdictional requirements (i.e., local council registrations and inspections). All staff involved in the stages of food handling have the skills and knowledge to ensure food safety is a priority.

Recent changes to the Food Standards Code and Food Act 2003 (Standard 3.2.2A) involve the appointment of a Food Safety Supervisor who must be available to supervise food handlers at the Service. It is a requirement that both the Food Safety Supervisor and all food handlers attend food safety training. Additionally, records must be maintained relating to receiving, storage, processing, displaying and transportation of food. These records must be retained for a period of 3 months.

Changes to the Food Standards Code have included new food safety requirements under the Food Safety Standard 3.2.2A. The new requirements comprise of 3 key elements including:
• Food Safety Supervisor
• Food Handler Training
• Record Keeping

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Encourage and support breastfeeding and appropriate introduction of solid foods
Our centre will:
• provide a suitable place within the Service where mothers can breastfeed their babies or express breast milk.
• support mothers who are breastfeeding their infant.
• ensure the safe handling of breast milk and infant formula including transporting, storing, thawing, warming, preparing, and bottle feeding.
• in consultation with families, offer cooled pre-boiled water as an additional drink from around 6 months of age.
• where breastfeeding is discontinued before 12 months of age, substitute with a commercial infant formula in consultation with parents / families.
• always bottle-feed babies by holding baby in a semi-upright position.
• ensure appropriate foods (type and texture) are introduced around 6 months of age with consultation with parents.
• adjust the texture of foods offered between 6 and 12 months of age to match the baby’s developmental stage.
• offer a variety of foods to babies from all the food groups.
• always supervise babies while drinking and eating, ensuring safe bottle- feeding and eating practices at all times.

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Educators and mothers who breastfeed at the Service
We support mothers who wish to breastfeed at the service by providing a quiet, relaxing place with a comfortable chair for mothers to breastfeed or express milk. Educators will take into account mothers’ preferences for privacy.

All reasonable efforts will also be made to support educators who continue breastfeeding their child when they (return to) work at the centre. For example, an educator returning from maternity leave may have a meeting with the Nominated Supervisor to discuss:
o Flexible work arrangements

The provision of lactation breaks for the educator to express milk or breastfeed her child. Educator to child ratios will not be compromised during these breaks.

Breast Milk Procedure
Breast milk that has been expressed should be brought to the service in a clean sterile container labelled with the date of expression and the child’s name. We encourage families to transport milk to the service in cooler bags and eskies.
Educators will:
o Put the breastmilk in the fridge as soon as families arrive at the Service.
o Refrigerate the milk at 4° Celsius until it is required.
o Warm and/or thaw breastmilk by standing the container/bottle in a container of warm water.
o Test the temperature of the milk before giving it to the child.
o Consult individual families for instructions if they do not have enough breast to meet the child’s needs that day.
o Complete the Bottle register.

 

Bottle Preparation Procedure See Appendix A

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Safe Food Practices
Specific activities relating to the requirements of Food Safety Standard 3.2.2 must be monitored and recorded, including:
• temperature control during food receipt
• storage
• display
• transport
• pathogen reduction during food processing
• minimising time during food processing
• cooling food
• reheating food

• cleaning and sanitising.
These are known as ‘prescribed provisions. Below are more details on the above requirements for potentially hazardous food, and suggested frequency of monitoring and records that should be kept for each activity.

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Where food is provided at the centre, our centre will:
o Provide a weekly menu of food and beverages based on the Australian Dietary Guidelines that accurately describes the food and beverages provided every day.
o Provide children with a wide variety of healthy and nutritious foods for meals and snacks including fruit and vegetables, wholegrain cereal products, dairy products, lean meats, and alternative foods high in protein.
o Display the weekly menu that meets 50% of the daily nutritional needs of children in a prominent area where it can be easily viewed by families. We will also display nutritional information for families and keep them regularly updated. Recipes will also be readily available for families and will be featured throughout our newsletters.
o Plan healthy snacks on the menu to complement what is served at mealtimes and ensure the snacks are substantial enough to meet the energy and nutrient needs of children.
o Provide food that is safe and prepared hygienically by following the relevant procedures set out in this policy.
o Provide foods that take into account each child’s likes, dislikes, culture, and religion.
o Regularly review the menu to ensure it meets the best practice guidelines.
o Develop the menu in consultation with children, educators and families. Menu Evaluation Survey’s will be given to all centre’s rooms to provide feedback to be used when creating the next season’s menu. (See Appendix C – Menu Evaluation Survey).
o When developing the menu, a Menu Planning Checklist will be utilised to ensure the centre is meeting children’s nutritional guidelines while they are at the centre. (See Appendix E)
o consult with health professionals to support the menu development including Dietitians for children with special dietary requirements such as vegetarian and vegans, dentists and speech therapists
o respect and accommodate children’s cultural or religious dietary practices as requested by families

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TG's Child Care will:
• ensure educators and team players are aware of their responsibilities and obligations under the Education and Care Services National Law and National Regulations in relation to this policy and relevant procedures to ensure awareness of safe food handling practices while promoting healthy eating.
• Educators who hold a Food Safety Supervisor Certificate have this recorded on the Educator File.
• ensure new team players and educators are aware of food practices and procedures as outlined in this policy during induction and orientation.
• ensure water is readily available for children to drink throughout the day in both the indoor and outdoor environment.
• ensure food and beverages are offered to children regularly during the day.
• ensure enrolment forms include information relating to child’s food preferences, allergies, intolerances, cultural or religious considerations or medical conditions which involve food or food practices.
• consult with families on enrolment to develop individual management plans, including completing Medical Risk Minimisation Plans / Special Dietary plans for children with medical conditions involving food allergies, food intolerances and special dietary requirements as per Medical Conditions Policy.
• ensure children’s individual dietary requirements as per enrolment information or medical condition plans are communicated to all educators, and food handlers.
• ensure any changes to children’s individual dietary requirements are recorded and communicated to all educators, and food handlers.
• appoint a Food Safety Supervisor to oversee food handlers. (Safety Standard 3.2.2A).
• ensure the Food Safety Supervisor and all educators and food handlers attend basic safe food handling training, including an appropriate Food Safety and Food Hygiene Certificate and this is recorded on the Educator Compliance Registry.
• Display the Food Safety Supervisor on site each day at the entrance of the kitchen.
• keep an up-to-date Food Safety Certificate Register to provide evidence of safe food handling training for all food handlers. These certificates will be kept in each educator’s file.
• keep records relating to receiving, storage, processing, displaying and transportation of food. These records must be kept for a period of 3 months.
• ensure the weekly menu is displayed in an accessible and prominent area for parents to view.
• ensure the weekly menu is accurate and describes the food and beverages provided each day of the week.

• ensure the service menu is reviewed on a regular basis. Amendments made to the service menu will be recorded.
• encourage and provide opportunities for educators to undertake regular professional development to maintain and enhance their knowledge about early childhood nutrition and food safety practices.
• complete a Nutritional Practices Audit regularly (See Appendix D).
• Keep an up-to-date record of suppliers used that supply food to the centre, recording their contact details. (See Appendix F).
• keep all safe food records in the Safe Food Folder located in the kitchen. These records will be kept on site for 3 months.

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Educators/Food Handlers will:
• ensure water is readily available for children to drink throughout the day in both the indoor and outdoor environment.
• be aware of children with food allergies, food intolerances, and special dietary requirements and consult with families and management to ensure individual management plans are developed and implemented, including completing Medical Risk Minimisation Plans for children with medical conditions involving food as per Medical Conditions Policy.
• ensure young children do not have access to foods that may cause choking.
• ensure all children remain seated while eating and drinking.
• ensure all children are always supervised children whilst eating and drinking.
• participate in regular professional development to maintain and enhance knowledge about early childhood nutrition and food safety practices.
• participate in safe food handling training on a regular basis, every 12 months, including the completion of an appropriate Food Safety and Food Hygiene Certificate.
• cool food within two hours – from 60°C to 21°C; and within a further four hours – from 21°C to 5°C unless we demonstrate that the cooling process used will not adversely affect the microbiological safety of the food, otherwise dispose of food.
• keep records relating to the safe handling of food, where required.
• consult with children, families, educators and dietitians regarding the review of the service menu.
• follow the guidelines for serving different types of food and the serving sizes in the guidelines.
• use the Australian Government “eat for health” calculator- www.eatforhealth.gov.au.
• display nutritional information for families and keep them regularly updated.
• consider the needs of various age groups at the service- meal times may be offered progressively or at different times.
• ensure food is presented attractively.

• ensure infants are fed individually by educators.
• ensure age and developmentally appropriately utensils and furniture are provided for each child.
• not allow food to be used as a form of punishment or to be used as a reward or bribe.
• not allow the children to be force fed or being required to eat food they do not like or more than they want to eat.
• encourage toddlers to be independent and develop social skills at mealtimes.
• establish healthy eating habits in the children by incorporating nutritional information into our program.
• talk to families about their child’s food intake and voice any concerns about their child’s eating.
• encourage parents to the best of our ability to continue our healthy eating message in their homes.
• ensure pets or animals are not present within the kitchen or food preparation areas.
• Recognise, nurture and celebrate the dietary differences of children from culturally and linguistically diverse backgrounds through strong partnerships with families and community.
• Ensure food is consistent with the Government’s Australian Dietary Guidelines 2013 and Infant Feeding Guidelines. The Guidelines and Summaries are available on the NHMRC website https://nhmrc.gov.au/.
• Provide food and beverages that minimise the risk of children choking.
• Provide families with daily information about their child’s food and beverage intake and related experiences.
• Feed babies individually.
• Ensure mealtimes are relaxed, pleasant, and timed to meet most children’s needs.
• Be patient with messy eaters or children who eat at a slower pace.
• Encourage toddlers and young children to develop their sense of agency by feeding themselves independently and developing their social skills at mealtimes.
• Model and reinforce healthy eating habits and food options with children during eating times.
• Choose water as a preferred drink.
• Endeavour to recognise, nurture and celebrate the dietary differences of children from culturally and linguistically diverse backgrounds.
• Encourage children to try different foods but do not force them to eat.
• Not use food as a reward or withhold food from children for disciplinary purposes.
• Provide opportunities for children to engage in discovery learning and discussion about healthy food and drink choices.
• Embed the importance of healthy eating and physical activity in everyday activities and experiences.

• Foster awareness and understanding of healthy food and drink choices through including in the children’s program a range of learning experiences encouraging children’s healthy eating.
• The chef / Cook will ensure they fill out the Daily Kitchen Checklist throughout the day. (See Appendix H).
• Fill in an Acknowledgement form (See Appendix J) if they are filling in for the cook for the day to take on the cook’s responsibilities.

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Food Hygiene
Food poisoning is caused by bacteria, viruses, or other toxins being present in food and can cause extremely unpleasant symptoms such as diarrhoea, vomiting, stomach cramps, and fevers. Children under five years of age are considered a high-risk group as their immune systems are still developing and they produce less of the stomach acid required to kill harmful bacteria than older children or adults (Foodsafety.gov. 2019).

 

Our Service will strictly adhere to food hygiene standards to prevent the risk of food poisoning.

Buying and transporting food
Food at our service is transported from the kitchen to another premises for excursions. When transporting food, all factors relating to food hygiene and safety will be considered, and precautions will be taken to prevent
contamination and ensuring that food is maintained at appropriate temperatures to prevent the food being spoiled.

 

Our centre will:
• ensure food supplies have been ordered in a timely manner.
• always check labels for the ‘use by’ and ‘best before’ dates, understanding that ‘use by’ dates apply to perishable foods that could potentially cause food poisoning if out of date, whilst ‘best before’ dates refer to food items with long shelf life but quality could be compromised.
• avoid buying food items in damaged, swollen, leaking or dented packaging.
• always check eggs within cartons: Never buy dirty or cracked eggs.
• never buy any food item if unsure about its quality.
• ensure fresh meat, chicken, or fish products cannot leak on to other food items.
• record temperature of foods upon delivery (See Appendix F Food Delivery Register).
• ensure chilled, frozen, and hot food items are kept out of the ‘danger zone’ (5 oC to 60 oC) on the trip back to the Service by:

1. not selecting chilled frozen, or hot food items until the end of the

2. shopping.

3. placing these items in an insulated shopping bag or cooler.

4. immediately unpacking and storing these items upon the return to the Service.

• Provide food safety information from Safe Food Australia and NSW Food Authority.

• All perishable food for children brought from home will be immediately placed in the refrigerator provided in the service. Children’s food will be removed from insulated containers before placing in the refrigerator.
• Don’t leave perishable foods in the temperature danger zone for longer than 2 hours. If it has been more than 2 hours, it can go back in the fridge, but if it has been 4 hours, dispose of food.
• When potentially hazardous foods are being transported they will be kept at or below 5 degrees Celsius for cold food, or above 60 degrees Celsius for hot food.
• If the journey is short, insulated containers may be used to keep the food cold/hot. If the journey is longer, ice bricks or heat packs will be used to maintain temperature requirements.
• Only pre-heated or pre-cooled food will be placed in insulated containers, which will have a lid to maintain temperatures.
• Insulated containers will be kept clean and in good working conditions at all times, will only be used for food and will be kept away from other items such as chemicals or fuel.
• Insulated containers will be filled as quickly as possible and closed as soon as they have been billed and kept closed until immediately before the food is needed or is placed in other temperature-controlled equipment at the destination.
• Containers of cool food will be placed in the coolest part of the vehicle.
• If the inside of the vehicle is air-conditioned, cold food may be transported better here rather than in the boot.
• Vehicle will be kept clean and maintained at hygienic standards.
• When food is being packed in the vehicle, cold foods will be collected last and immediately placed in insulated containers for transporting.
• Upon arrival at the destination, staff will immediately unload any hot or cold food and place it in an appropriate temperature controlled environment.
• All food will be served within two hours of it being cooked.

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Online shopping
Our centre will:
• ensure food items are delivered in packaging that keeps food out of ‘danger zones’ as described above and within delivery window as provided by the company.
• ensure products selected are high quality.
• ensure products are unpacked promptly upon receiving goods.
• use online service company with product and guarantee.

 

Storing food
Our centre will:
• ensure the refrigerator and freezer has a thermometer and that the refrigerator is maintained at 5 oC or below and the freezer is maintained at -17 °C or below. These temperatures will be recorded daily on the Fridge and Freezer Temperature Log. (See Appendix G).

• ensure fridge and freezer temperatures are checked and recorded daily (See Fridge and Freezer Temperature Log).
• store raw foods below cooked foods in the refrigerator to avoid cross contamination by foods dripping onto other foods.
• ensure fresh meat is not stored in the fridge for more than 3 days.
• ensure that all foods stored in the refrigerator are stored in strong food- safe containers with either a tight-fitting lid, or tightly applied plastic wrap or foil.
• ensure that all foods not stored in their original packaging are labelled with:

1. the name of the food

2. the ‘use by’ date

3. the date the food was opened

4. details of any allergens present in the food

• transfer the contents of opened cans into appropriate containers.
• ensure all bottles and jars are refrigerated after opening.
• place ‘left-over’ hot food in an appropriate sealed container in the refrigerator as soon as the steam has stopped rising. Food can be cooled quickly to this point by placing in smaller quantities in shallow containers, reducing the amount of time sitting in the ‘danger zone’.
• not reuse disposable containers (e.g., Chinese food containers).
• store dry foods in labelled and sealed, air-tight containers if not in original packaging with the use by date.
• store dry foods in cupboards or if in a walk-in pantry, on shelving no lower than 30cm from the floor.
• not place anything on the floor of a walk-in pantry (as containers of any type create easy access to shelves for mice and rats).
• store bulk dry foods only in food-safe and airtight containers.
• use the FIFO (first in, first out) rule for all foods (dry, chilled, and frozen) to ensure rotation of stock so that older stock is used first.
• store cleaning supplies and chemicals separate to food items.
• ensure breastmilk or infant formula is stored within the main section of the fridge and clearly labelled with the child’s name and date of preparation.
• label jars after opening.
• if putting bulk items into smaller containers, these must be labelled with an open date and use by date.
• Prevent pests by cleaning spills as quickly as possible and removing garbage/waste frequently.

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Preparing and serving food

Our centre will:

• ensure all educators thoroughly wash their hands before serving food.

• ensure that all cooked food is cooked through and reaches 75OC.

• document periodic recordings of food (See daily Kitchen Checklist).

• ensure that cooked food is served promptly, or

• use a thermometer to ensure that hot food is maintained at above 60OC until ready to serve.

• ensure that prepared cold food is stored in the refrigerator maintained at below 5OC until ready to serve.

• discard any cooked food that has been left in the ‘danger zone’ for two or more hours. Do not reheat.

• reheat cooked food (if required, for example for a child who was sleeping at lunch time) to a temperature of 70OC (but only ever reheat once. Discard if the food is not eaten after being reheated).
• keep cooked and ready-to-eat foods separate from raw foods.
• ensure foods are defrosted in the fridge or microwave.
• wash fruit and vegetables thoroughly under clean running water before preparation.
• Ensuring that individuals preparing food know, follow and adhere to Food Safety procedures and the appropriate hygiene procedures. This includes:

1. Washing their hands

2. Keeping their personal hygiene at a high level. For example, tying their hair back or keeping it under a net

3. Not wearing jewellery (wedding band excluded)

4. Covering cuts with a blue bandaid and gloves

5. If they are wearing nail polish, nail decorations or artificial nails, they must wear gloves.

6. Not changing nappies before preparing food

• ensure unused washed fruit or vegetables are thoroughly dry before returning to storage.
• ensure food that has been dropped on the floor is immediately discarded.
• thoroughly clean kitchen utensils and equipment between using with different foods and/or between different tasks.
• avoid cross-contamination by ensuring that separate knives and utensils are used for different foods.
• avoid cross-contamination by ensuring that colour-coded cutting boards are used (note that it doesn’t matter which colour you use for which food providing signs are displayed to alert all staff). Common colours are:

1. Blue: raw fish/seafood

2. Green: fruit and vegetables

3. Red: raw meat

4. Brown: cooked meat

5. Yellow: raw poultry

6. White: bakery and dairy

• ensure that gloves are changed between handling different foods or changing tasks.
• ensure that educators and team players preparing food for children with food allergies or intolerances are proficient at reading ingredient labels.
• ensure that food allergies and intolerances are catered for by using separate easily identifiable cutting boards, utensils, and kitchen equipment (e.g., using a colour code, or food-safe permanent marker).
• ensure all educators and team players are aware of children who have severe allergic reactions to certain foods as per ASCIA Action Plans.
• ensure that children with food allergies and/or intolerances are served their meals and snacks individually on an easily identifiable plate (e.g., different colour), and that food is securely covered with plastic wrap until received by the child to prevent possible cross-contamination.
• ensure that unwell staff do not handle food.
• ensure left-over food is stored immediately in the fridge or thrown away.
• ensure the safe handling of breastmilk, including during transportation, storage, thawing, warming and during preparation.
• ensure the cook or food handlers are providing food in line with their centre’s menu and if there is a change on the day, ensure they fill in a ‘Menu Amendment Notification form and advise their CM (see Appendix B for Menu Amendment Notification Form).

Cleaning
Our centre will:
• ensure that food preparation areas and surfaces are cleaned both before, after, and during any food preparation.
• Record cleaning and sanitising of food contact surfaces (See Daily Kitchen Checklist).
• ensure that all cooking and serving utensils are cleaned and sanitised before use.
• ensure that all dishwashing sponges, brushes, and scourers are cleaned after each use and allowed to air dry or placed in the dishwasher.
• ensure the food storage area is clean, ventilated, dry, pest free, and not in direct sunlight.
• ensure refrigerators and freezers are cleaned regularly and door seals checked and replaced if not in good repair.
• prevent pest infestations by cleaning spills as quickly as possible and ensuring rubbish and food scraps are disposed of frequently.
• ensure that floor mops are thoroughly cleaned and air dried after each use.
• replace any cleaning equipment that shows signs of wear or permanent soiling.
 

Personal hygiene for food handlers
Our centre will ensure:
• clean clothing is worn by food handlers (such as an apron or appropriate jacket).
• long hair is tied back or covered with a net
• hand and wrist jewellery are not worn while preparing food (e.g., rings and bracelets).
• nails are kept short and clean and if wearing nail polish or artificial nails, gloves are worn when handling food and tongs used.
• strict hand-washing hygiene is adhered to, including washing hands each time they return to the kitchen before continuing with food preparation duties.
• wounds or cuts are covered with a brightly coloured, waterproof dressing (that will easily be seen if it falls off), and gloves will be worn over any dressings.
• Educators and team players who are not well will not prepare or handle food.
 

All staff handling food will:
• ensure children, educators, chefs and team players wash and dry their hands (using soap, running water, and single use disposable towels or individual hand towels) before handling food or eating meals and snacks.
• ensure gloves (and food tongs) are used by all educators and team players handling ‘ready to eat’ foods.
• ensure food is stored and served at safe temperatures (below 5OC or above 60OC), with consideration to the safe eating temperature requirements of children.

• ensure separate cutting boards are used for raw meat and chicken, fruit and vegetables, and utensils and hands are washed before touching other foods.
• discourage children from handling other children’s food and utensils.
• ensure food-handling educators and team players attend relevant training courses and pass relevant information on to the rest of the team, including an awareness of other cultures’ habits.
• Avoiding the contamination of one work area to another by using colour- coded wash cloths and having specific cleaning implements (for example gloves and scourers) for a specific area.
• Avoiding the contamination of one work area to another by using the colour-coded wash cloths system and restricting the movement of contaminated items (such as gloves and cleaning implements) from one area to another.
• Clean children’s dining tables with soap and water and dry before serving food.
• Ensuring food is always served in a hygienic way using tongs and gloves.
 

Cooking with children
Cooking can help develop children’s knowledge and skills regarding healthy eating habits. Cooking is a great, fun activity and provides opportunities for children to be exposed to new foods, sharing of recipes and cooking skills. On
these occasions participating educators will be vigilant to ensure that the experience remains safe, and relevant food hygiene practices are adhered to.
 

Examples of the type of activities children will participate in during cooking experiences include:
• Helping choose what to cook.
• Measuring and weighing ingredients.
• Stirring or mixing ingredients.
• Washing salad, vegetables or fruit.
• Setting the tables.
 

Birthday Cakes
If families are bringing in cake from home, they must be store-bought so educators are aware of present ingredients.
 

Communicating with Families
Our centre will:
• display this policy in our foyer in the policy and procedure manual for families to access at any time.
• provide opportunities for families to contribute to the review and development of the policy.
• request that details of any food allergies or intolerances or specific dietary requirements be provided to the centre and work in partnership with families to develop an appropriate response so that children’s individual dietary needs are met.
• communicate regularly with families about food and nutrition related experiences within the centre and provide up to date information to assist families to provide healthy food choices at home.
• communicate regularly with families and provide information and advice on appropriate food and drink to be included in children’s lunchboxes. This information may be provided to families in a variety of ways including factsheets, newsletters, during orientation, information sessions and informal discussion.
• discuss discretionary choices- (food and beverages which are not necessary as part of a balanced diet) with families and if necessary, remove items from children’s lunch boxes. Alternative healthy food will be offered to children.

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​Created: November 2024       Next review: November 2025