Food Safety & Hygiene

Course 07 – Food Safety & Hygiene

Introduction

Food is an important part of every session at Dagenham After School Club.

Snack times provide opportunities for children to:

• develop independence;
• learn healthy habits;
• socialise with others;
• enjoy a safe eating environment.

Food can also present significant risks if hygiene standards are not maintained.

Poor food hygiene may lead to:

• food poisoning;
• allergic reactions;
• cross-contamination;
• choking;
• illness outbreaks.

Every member of staff plays a role in preventing these risks.

Learning Outcomes

After completing this course you will be able to:

• explain the principles of food hygiene;
• understand food contamination;
• prepare food safely;
• manage allergens appropriately;
• maintain personal hygiene;
• clean food preparation areas correctly;
• prevent foodborne illness;
• respond appropriately to food safety concerns.

Why Food Safety Matters

Children are more vulnerable to foodborne illness than healthy adults.

Their immune systems are still developing, meaning harmful bacteria can make them seriously ill.

Good food safety protects:

• children;
• staff;
• visitors;
• families;
• the wider community.

Food safety is therefore both a legal duty and a safeguarding responsibility.

Food Hygiene Law

Food businesses and childcare providers have legal duties to ensure food is safe.

Staff must:

• follow hygiene procedures;
• prevent contamination;
• maintain cleanliness;
• report food safety concerns;
• follow allergen procedures.

Failure to do so may place children at risk and could lead to enforcement action.

Food Contamination

Food contamination occurs when food becomes unsafe to eat.

Contamination can happen at any stage, including:

• purchasing;
• delivery;
• storage;
• preparation;
• cooking;
• serving.

Many cases of foodborne illness can be prevented through simple everyday hygiene practices.

The Four Types of Contamination

Food contamination is generally divided into four categories.

Staff should understand all four types and know how to prevent them.

Biological Contamination

Biological contamination is the most common cause of food poisoning.

Examples include harmful bacteria such as:

• Salmonella;
• E. coli;
• Campylobacter;
• Listeria.

Viruses such as norovirus can also spread through poor hygiene.

These microorganisms cannot usually be seen, smelled or tasted.

Clean-looking food is not always safe food.

How Germs Spread

Harmful bacteria and viruses spread through:

• dirty hands;
• coughing and sneezing;
• contaminated surfaces;
• dirty equipment;
• raw food contacting ready-to-eat food;
• poor cleaning.

Breaking the chain of contamination is one of the most important responsibilities of every member of staff.

Chemical Contamination

Chemical contamination may occur when food comes into contact with:

• cleaning products;
• disinfectants;
• pesticides;
• inappropriate food containers;
• medicines.

To prevent chemical contamination:

• store chemicals separately from food;
• keep products in original containers;
• never spray cleaning products near uncovered food;
• follow COSHH procedures.

Physical Contamination

Physical contamination involves foreign objects entering food.

Examples include:

• hair;
• plasters;
• jewellery;
• broken plastic;
• glass;
• insects;
• packaging.

Although often accidental, physical contamination can cause choking or injury.

Allergenic Contamination

Cross-contact between allergen-containing foods and allergen-free foods can cause severe allergic reactions.

Examples include:

• using the same knife for peanut butter and another food;
• shared chopping boards;
• shared serving utensils;
• contaminated preparation surfaces.

Even tiny amounts of an allergen may trigger anaphylaxis.

Cross-Contamination

Cross-contamination occurs when harmful bacteria or allergens spread from one item to another.

Examples include:

• raw food touching ready-to-eat food;
• dirty chopping boards;
• contaminated hands;
• shared utensils;
• reusable cloths that have not been cleaned properly.

Preventing cross-contamination is a fundamental food safety principle.

Preventing Contamination

Simple precautions include:

• effective handwashing;
• cleaning work surfaces;
• separate utensils where appropriate;
• safe food storage;
• proper waste disposal;
• maintaining personal hygiene.

Good food safety is achieved through consistent attention to detail.

Practice Scenario – Shared Knife

Practice Scenario – Cleaning Spray

Manager Coaching Notes

Managers should regularly review:

• cleaning standards;
• food preparation practices;
• allergen management;
• storage arrangements;
• staff hygiene;
• food safety training.

Food safety improves when good habits become routine.

Personal Hygiene

Good personal hygiene is one of the simplest and most effective ways to prevent foodborne illness.

Children trust staff to prepare and serve food safely.

Every member of staff must therefore maintain high standards of cleanliness before handling food.

Poor personal hygiene can transfer harmful bacteria and viruses directly onto food.

Handwashing

Hands should always be washed:

• before preparing food;
• before serving food;
• after using the toilet;
• after coughing or sneezing;
• after touching the face or hair;
• after emptying bins;
• after cleaning;
• after handling raw food where applicable;
• after assisting a child with toileting;
• whenever hands become contaminated.

Handwashing should use:

• warm running water;
• liquid soap;
• thorough rubbing for at least 20 seconds;
• effective drying using disposable paper towels or approved hand dryers.

Protective Clothing

Anyone preparing food should wear clean clothing.

Where appropriate, staff should also wear:

• disposable aprons;
• disposable gloves for specific tasks;
• hair tied back securely.

Protective clothing reduces the risk of contamination but does not replace effective hand hygiene.

Jewellery

Jewellery can collect bacteria and may fall into food.

Staff preparing food should avoid wearing:

• rings (other than plain wedding bands where permitted);
• bracelets;
• dangling earrings;
• watches.

Nails should be:

• short;
• clean;
• free from chipped nail varnish;
• free from artificial nails where food preparation is undertaken.

Cuts and Wounds

Cuts should always be covered using:

• waterproof dressings;
• brightly coloured plasters (where available for food preparation).

Gloves may provide additional protection but should never replace covering wounds properly.

Illness and Food Handling

Staff should not prepare food if they have symptoms such as:

• vomiting;
• diarrhoea;
• fever associated with infection;
• certain infectious skin conditions.

Managers should follow current public health guidance regarding exclusion from food handling duties.

Protecting children always takes priority.

Coughing and Sneezing

If you need to cough or sneeze:

• move away from food immediately;
• use a tissue or your elbow;
• dispose of tissues safely;
• wash your hands before returning to food preparation.

Food should never be exposed unnecessarily.

Gloves

Disposable gloves should only be worn where appropriate.

Remember:

• wash hands before putting gloves on;
• change gloves between tasks;
• never wash disposable gloves for reuse;
• remove gloves safely;
• wash hands again after removal.

Gloves become contaminated just like hands.

Personal Belongings

Personal items should be kept away from food preparation areas.

Examples include:

• mobile phones;
• handbags;
• coats;
• drinks;
• personal medication.

These items may introduce unnecessary contamination.

Practice Scenario – Wearing Jewellery

Practice Scenario – Feeling Unwell

Manager Coaching Notes

Managers should routinely monitor:

• staff handwashing;
• personal hygiene standards;
• protective clothing;
• sickness reporting;
• exclusion procedures;
• food preparation practices.

Consistent supervision reinforces safe habits and protects children from avoidable illness.

Safe Food Storage

Safe food storage prevents harmful bacteria from multiplying and helps ensure that food remains safe to eat.

Improper storage is one of the most common causes of foodborne illness.

Food should always be stored according to the manufacturer's instructions and DASC procedures.

The Four Storage Principles

Food should be stored so that it remains:

• clean;
• protected from contamination;
• at the correct temperature;
• within its use-by date.

Failure to follow any one of these principles may make food unsafe.

Chilled Food

Perishable foods should be stored in a refrigerator.

Examples include:

• milk;
• yoghurt;
• cheese;
• sandwiches;
• cooked meats;
• prepared fruit.

Refrigerators should be:

• clean;
• operating correctly;
• checked regularly;
• not overcrowded.

Air must be able to circulate around stored food.

Frozen Food

Frozen food should:

• remain frozen until required;
• be stored according to manufacturer instructions;
• never be refrozen after fully thawing unless guidance permits.

Staff should avoid leaving frozen food at room temperature for extended periods.

Dry Storage

Dry food should be stored:

• in clean cupboards;
• off the floor;
• away from cleaning chemicals;
• away from pests;
• in sealed containers where appropriate.

Examples include:

• cereal;
• rice;
• pasta;
• crackers;
• flour.

Good housekeeping reduces contamination risks.

Date Labelling

Food should always be checked before use.

Understand the difference between:

Use-by Date

A use-by date relates to food safety.

Food must not be eaten after this date.

Best-before Date

A best-before date relates primarily to food quality rather than safety.

The food may still be safe if stored correctly, although quality may reduce.

Always follow DASC procedures regarding stock rotation.

Stock Rotation

Food should be rotated using the FIFO principle:

First In — First Out

Older stock should be used before newer stock.

This reduces waste and helps prevent expired food from being served.

Temperature Control

Some foods become unsafe if left at unsuitable temperatures for too long.

Staff should:

• minimise the time chilled food remains outside refrigeration;
• return unused chilled food promptly where appropriate;
• avoid leaving perishable food exposed during activities.

Temperature control slows bacterial growth.

Food Deliveries

When food arrives:

Check:

• packaging;
• cleanliness;
• expiry dates;
• signs of damage;
• appropriate temperature where applicable.

Reject food that appears unsafe.

Never assume suppliers have already identified problems.

Pest Prevention

Food attracts pests.

To reduce risk:

• store food correctly;
• clean food preparation areas;
• empty bins regularly;
• clean spillages immediately;
• report signs of pests.

Examples of pest activity include:

• droppings;
• damaged packaging;
• unusual smells;
• insects;
• gnaw marks.

Managers should be informed immediately.

Practice Scenario – Expired Yoghurt

Practice Scenario – New Delivery

Manager Coaching Notes

Managers should regularly monitor:

• refrigerator temperatures;
• stock rotation;
• expiry dates;
• storage cleanliness;
• food deliveries;
• pest control records;
• staff awareness.

Effective storage systems reduce waste while protecting children's health.

Food Preparation

Safe food preparation is essential to protecting children from foodborne illness.

Even simple snacks can become unsafe if food is handled incorrectly.

Every stage of preparation should minimise the risk of contamination while maintaining high standards of cleanliness.

Preparing the Food Area

Before preparing food:

• wash your hands thoroughly;
• clean and disinfect work surfaces;
• assemble clean equipment;
• remove unnecessary items from the preparation area;
• check that ingredients are within their use-by dates.

Preparing the environment is just as important as preparing the food.

Cleaning Equipment

Before use, ensure that:

• knives are clean;
• chopping boards are clean;
• serving utensils are sanitised;
• bowls are clean;
• chopping surfaces are disinfected.

Dirty equipment spreads harmful bacteria even when food appears fresh.

Preparing Fruit

Fruit should always be:

• inspected for damage;
• washed thoroughly under clean running water where appropriate;
• prepared using clean utensils;
• placed onto clean serving dishes.

Damaged or mouldy fruit should never be served.

Preparing Sandwiches

When preparing sandwiches:

• wash hands first;
• use clean utensils;
• avoid touching ready-to-eat food directly where possible;
• prepare allergen-free foods separately where required;
• return chilled ingredients to the refrigerator promptly.

Prepared food should not remain at room temperature longer than necessary.

Serving Food

When serving snacks:

• supervise children appropriately;
• encourage handwashing before eating;
• use clean serving utensils;
• avoid touching food unnecessarily;
• monitor children for choking hazards.

Food service is part of safeguarding.

Children should feel safe, included and supported.

Drinks

Provide children with access to drinking water throughout the session.

When serving drinks:

• use clean cups;
• prevent cross-use of cups;
• encourage children to use their own cup;
• supervise younger children appropriately.

Hydration supports children's health, concentration and wellbeing.

Leftover Food

Once food has been served:

• follow DASC procedures regarding leftovers;
• dispose of food that is no longer safe;
• avoid returning served food to storage;
• clean serving equipment promptly.

Food that has been handled by children should not normally be reserved for future use.

Cleaning After Food Service

After snack time:

• clear tables;
• clean surfaces;
• wash equipment;
• empty food waste;
• disinfect preparation areas;
• wash hands.

Cleaning completes the food safety process.

Waste Management

Food waste should be:

• disposed of promptly;
• placed in appropriate bins;
• kept away from food preparation areas;
• removed regularly.

Overflowing bins attract pests and increase contamination risks.

Practice Scenario – Preparing Fruit

Practice Scenario – Shared Serving Spoon

Manager Coaching Notes

Managers should observe whether staff:

• wash hands correctly;
• clean food preparation areas;
• prepare allergen-safe foods appropriately;
• supervise snack times effectively;
• clean equipment thoroughly;
• dispose of food waste promptly.

High standards should be maintained consistently throughout every session.

Food Allergies and Allergen Management

Food allergies affect a growing number of children and can range from mild reactions to life-threatening anaphylaxis.

Every member of staff has a responsibility to understand children's dietary needs and ensure allergens are managed safely.

Allergen management is both a food safety and safeguarding responsibility.

Understanding Food Allergies

A food allergy occurs when the body's immune system reacts to a particular food protein.

Even very small amounts of an allergen can trigger a serious reaction in some children.

Common food allergens include:

• peanuts;
• tree nuts;
• milk;
• eggs;
• wheat;
• soya;
• fish;
• shellfish;
• sesame;
• celery;
• mustard;
• lupin;
• sulphur dioxide;
• molluscs.

Children's allergy information should always be treated as confidential but shared with staff who need to know.

Food Intolerance vs Food Allergy

It is important to understand the difference.

Both conditions should be respected and managed appropriately.

Identifying Children with Allergies

Managers should ensure:

• allergy registers remain up to date;
• Individual Healthcare Plans are available;
• emergency medication is accessible;
• all relevant staff are informed;
• supply staff receive allergy information.

Parents should inform DASC of any changes immediately.

Preventing Cross-Contact

Cross-contact occurs when allergen proteins are unintentionally transferred from one food to another.

Examples include:

• shared knives;
• shared chopping boards;
• shared serving spoons;
• contaminated work surfaces;
• unwashed hands;
• shared storage containers.

Even tiny traces of an allergen may trigger a severe reaction.

Reading Food Labels

Always read ingredient labels carefully.

Never rely on:

• memory;
• appearance;
• previous packaging;
• assumptions.

Manufacturers sometimes change ingredients.

Check every product every time.

During Snack Time

Before serving food:

• confirm children's dietary requirements;
• separate allergen-free foods where appropriate;
• supervise children carefully;
• discourage food sharing;
• ensure emergency medication is available.

Children should never exchange food with one another.

Celebrations and Special Events

Birthdays, cultural celebrations and fundraising events may introduce unfamiliar foods.

Before serving food brought from outside DASC:

• check allergen information;
• obtain management approval where required;
• consider children's dietary needs;
• ensure suitable alternatives are available.

Inclusion means ensuring every child can participate safely.

Responding to an Allergic Reaction

If a child develops symptoms:

• remain calm;
• follow the child's Individual Healthcare Plan;
• summon the qualified first aider;
• administer emergency medication if authorised and trained;
• call 999 immediately if anaphylaxis is suspected.

Never delay seeking emergency help.

Practice Scenario – Birthday Cakes

Practice Scenario – Shared Snacks

Manager Coaching Notes

Managers should routinely review:

• allergy registers;
• healthcare plans;
• emergency medication;
• snack procedures;
• food labelling;
• supplier information;
• staff training.

Strong allergen management depends upon accurate information and consistent routines.

Cleaning and Food Preparation Areas

A clean environment is essential for preparing safe food.

Even when food has been purchased safely and stored correctly, poor cleaning practices can introduce harmful bacteria, allergens and physical contaminants.

Cleaning should be carried out systematically throughout every session.

Cleaning vs Disinfecting

Cleaning and disinfecting are not the same.

Both processes are important.

Cleaning without disinfecting may leave harmful bacteria behind.

Disinfecting without cleaning first may not work effectively.

Cleaning Schedule

Food preparation areas should be cleaned:

• before food preparation;
• after food preparation;
• immediately after spillages;
• after handling allergen-containing foods;
• at the end of every session.

Regular cleaning prevents bacteria from multiplying.

Work Surfaces

Before preparing food:

• remove unnecessary items;
• clean visible dirt;
• apply approved disinfectant;
• allow the recommended contact time if required;
• dry the surface where appropriate.

Only then should food preparation begin.

Equipment Cleaning

Items requiring regular cleaning include:

• chopping boards;
• knives;
• serving utensils;
• bowls;
• trays;
• tables;
• highchairs;
• reusable containers.

Equipment should be:

• washed thoroughly;
• rinsed if appropriate;
• dried correctly;
• stored clean and protected from contamination.

Colour-Coded Cleaning Equipment

Where colour-coded equipment is used, staff should understand its purpose.

For example:

Using the wrong equipment may spread contamination.

Always follow DASC's local colour-coding system.

Spillages

Food spillages should be cleaned immediately.

Prompt cleaning:

• reduces slip hazards;
• discourages pests;
• prevents bacterial growth;
• maintains professional standards.

Never leave spillages until the end of the session.

Waste Management

Waste should be managed safely.

Staff should:

• empty food bins regularly;
• keep bin lids closed;
• clean bins routinely;
• separate waste where required;
• remove waste from food preparation areas promptly.

Overflowing bins increase contamination and pest risks.

Pest Prevention

Good cleaning is one of the most effective pest control measures.

Signs of pests include:

• droppings;
• gnawed packaging;
• insects;
• nesting materials;
• unusual smells.

Report concerns immediately.

Do not attempt to deal with infestations yourself unless authorised.

Cleaning Chemicals

Cleaning products should:

• remain in original containers;
• be clearly labelled;
• be stored separately from food;
• be used according to manufacturer instructions.

Never transfer chemicals into food containers.

Always follow COSHH procedures.

Practice Scenario – Dirty Chopping Board

Practice Scenario – Overflowing Bin

Manager Coaching Notes

Managers should monitor:

• cleaning schedules;
• disinfectant supplies;
• equipment cleanliness;
• colour-coded equipment;
• waste disposal;
• pest prevention;
• COSHH compliance.

Routine monitoring prevents small issues becoming significant food safety risks.

Food Poisoning

Food poisoning is an illness caused by eating food contaminated with harmful bacteria, viruses, parasites or toxins.

Most cases are mild, but young children are particularly vulnerable and may become seriously ill.

Good food hygiene significantly reduces the risk of food poisoning.

Common Causes

Food poisoning may result from:

• poor hand hygiene;
• undercooked food;
• incorrect storage;
• cross-contamination;
• contaminated water;
• preparing food while ill;
• poor cleaning practices.

Many cases are entirely preventable.

Common Symptoms

Symptoms may include:

• vomiting;
• diarrhoea;
• stomach cramps;
• nausea;
• fever;
• loss of appetite;
• tiredness.

Symptoms can develop within hours or several days after eating contaminated food.

Children at Greater Risk

Children become unwell more quickly because:

• their immune systems are still developing;
• dehydration develops faster;
• they may not recognise early symptoms;
• they rely upon adults for care.

Prompt recognition and appropriate action are essential.

Preventing Food Poisoning

Simple preventative measures include:

• effective handwashing;
• safe food storage;
• thorough cleaning;
• preventing cross-contamination;
• checking expiry dates;
• following allergen procedures;
• excluding infectious staff from food preparation.

Food safety depends upon many small actions carried out consistently.

If a Child Becomes Unwell

If a child develops symptoms of suspected food poisoning:

• remain calm;
• supervise the child closely;
• encourage rest;
• follow DASC illness procedures;
• inform the manager;
• contact parents promptly;
• monitor for signs of dehydration.

Children with severe symptoms may require urgent medical assessment.

Multiple Children Becoming Ill

If several children develop similar symptoms after eating:

• inform the manager immediately;
• preserve any remaining food where appropriate;
• record what was served;
• follow public health guidance;
• cooperate with any investigation.

Managers may need to seek advice from environmental health or public health authorities.

Staff Illness

Staff experiencing:

• vomiting;
• diarrhoea;
• suspected food poisoning;

should not prepare food.

Managers should follow current public health guidance before staff return to food handling duties.

Protecting children always takes priority.

Reporting Concerns

Food safety concerns should always be reported promptly.

Examples include:

• spoiled food;
• refrigeration failure;
• pest activity;
• repeated hygiene failures;
• unsafe food preparation.

Early reporting prevents larger problems.

Practice Scenario – Several Children Feel Sick

Practice Scenario – Staff Member with Sickness

Manager Coaching Notes

Managers should routinely review:

• staff illness reporting;
• food safety incidents;
• cleaning standards;
• refrigeration monitoring;
• hygiene procedures;
• outbreak response plans.

Prompt action limits the spread of illness and protects the wider DASC community.

Food Safety Culture

Food safety is not achieved through policies alone.

It is created through the daily habits, attitudes and behaviours of every member of staff.

When food safety becomes part of the organisation's culture, safe practice happens consistently—even when staff are busy.

Children benefit from environments where hygiene is simply "the way we do things."

What is Food Safety Culture?

A positive food safety culture exists when staff:

• follow procedures consistently;
• challenge unsafe practice respectfully;
• report concerns immediately;
• support colleagues;
• keep learning;
• place children's safety above convenience.

Food safety should never depend upon one individual.

It is everyone's responsibility.

Everyday Professional Habits

Good food safety habits include:

• washing hands without being reminded;
• checking expiry dates routinely;
• cleaning equipment immediately after use;
• preventing cross-contamination;
• reporting damaged equipment;
• checking allergy information before serving food.

Small habits prevent major incidents.

Challenging Unsafe Practice

Professional staff should challenge unsafe practice respectfully.

Examples include:

• food being prepared without handwashing;
• allergen procedures not being followed;
• expired food being left in storage;
• unsafe food temperatures;
• poor cleaning standards.

Challenge should always be:

• respectful;
• professional;
• focused on children's safety.

Speaking up protects everyone.

Learning from Mistakes

Mistakes occasionally happen.

Strong organisations respond by:

• reporting honestly;
• investigating fairly;
• identifying lessons learned;
• improving procedures;
• sharing learning with staff.

Blame discourages reporting.

Learning encourages improvement.

Managers as Role Models

Managers influence food safety culture every day.

They should:

• demonstrate good hygiene;
• follow the same rules as staff;
• encourage reporting;
• recognise good practice;
• provide regular refresher training;
• monitor standards fairly and consistently.

Children notice what adults do—not only what they say.

Continuous Improvement

Food safety should be reviewed regularly.

Managers should ask:

• Are procedures still effective?
• Have new risks emerged?
• Are staff confident?
• Do refresher sessions need updating?
• Have incidents identified learning opportunities?

Continuous improvement supports long-term compliance.

Monitoring Standards

Food safety monitoring may include:

• observation of snack preparation;
• handwashing audits;
• cleaning records;
• refrigerator temperature checks;
• stock rotation reviews;
• allergy audits;
• staff supervision.

Monitoring should support improvement rather than simply identify faults.

Practice Scenario – Speaking Up

Practice Scenario – Repeated Problem

Manager Coaching Notes

Managers should encourage:

• open reporting;
• supportive supervision;
• regular food safety discussions;
• learning from incidents;
• continuous improvement;
• positive reinforcement of good practice.

Strong leadership creates strong food safety cultures.

End of Course Assessment

Instructions

Complete the assessment below.

A pass mark of 80% is required before the course can be marked as complete.

Competency Declaration

Related DASC Policies

References

Course Completion

Congratulations.

You have completed Course 07 – Food Safety & Hygiene.

Food safety is far more than preparing snacks correctly. It is about creating an environment where every child can eat safely, confidently and without unnecessary risk.

Every clean surface, every washed hand, every correctly stored ingredient and every carefully checked allergen contributes to protecting children's health.

Remember the four principles of professional food safety:

• Clean
• Separate
• Store Safely
• Serve Responsibly

By applying these principles every day, you help create a safe, healthy and welcoming environment for every child at Dagenham After School Club.