Food Safety & Hygiene

Course 21 – Food Safety & Hygiene

Introduction

Food plays an important role in children's:

• health;
• growth;
• learning;
• concentration;
• wellbeing.

Children also have developing immune systems, making them more vulnerable to foodborne illness than healthy adults.

Outstanding childcare providers treat food safety as seriously as any other safeguarding responsibility.

Learning Outcomes

By the end of this course you will be able to:

• explain the principles of food safety;
• understand legal responsibilities;
• prevent food contamination;
• apply excellent personal hygiene;
• understand HACCP principles;
• store food safely;
• prepare food safely;
• manage allergens safely;
• respond appropriately to food safety incidents;
• contribute to outstanding food hygiene standards.

Why Food Safety Matters

Unsafe food can lead to:

• food poisoning;
• allergic reactions;
• choking hazards;
• serious illness;
• hospital admission.

Children rely on adults to prepare and serve food safely.

Every staff member has a role in preventing avoidable harm.

Food Safety at DASC

Food safety applies to:

• snacks;
• drinks;
• cooking activities;
• celebrations;
• packed lunches where supervised;
• food brought in for events.

Every occasion involving food should follow DASC procedures.

Legal Responsibilities

Food safety legislation requires food to be:

• safe to eat;
• properly handled;
• protected from contamination;
• accurately described;
• prepared hygienically.

Failure to meet these standards may place children at risk.

Who is Responsible?

Everyone involved with food has responsibilities.

This includes:

• managers;
• staff;
• volunteers;
• students;
• agency workers.

Food safety is not solely the responsibility of kitchen staff.

The Four Cs of Food Safety

Food Standards Agency guidance is built around four key principles:

Cleaning

Keep:

• hands;
• surfaces;
• equipment;
• utensils;

clean.

Cooking

Where food is cooked:

Ensure it reaches safe temperatures.

Cook thoroughly.

Chilling

Store chilled foods correctly.

Avoid leaving perishable foods at unsafe temperatures.

Cross-Contamination

Prevent bacteria moving from one food, surface or person to another.

These four principles underpin excellent food hygiene.

Understanding Food Hazards

Food hazards generally fall into three categories.

Biological Hazards

Examples include:

• bacteria;
• viruses;
• moulds.

These are the most common causes of food poisoning.

Chemical Hazards

Examples include:

• cleaning chemicals;
• pesticides;
• incorrect storage.

Food should never become contaminated by chemicals.

Physical Hazards

Examples include:

• broken glass;
• hair;
• jewellery;
• plastic fragments;
• packaging materials.

Food should always be inspected before serving.

Foodborne Illness

Foodborne illness is often caused by harmful microorganisms multiplying in food.

Common symptoms include:

• vomiting;
• diarrhoea;
• stomach cramps;
• fever;
• nausea.

Young children may become seriously unwell very quickly.

How Food Becomes Unsafe

Food may become unsafe because of:

• dirty hands;
• poor cleaning;
• incorrect storage;
• expired food;
• poor temperature control;
• cross-contamination;
• pests.

Food safety depends on preventing these risks.

The Journey of Food

Every stage matters:

Purchase
      ↓
Delivery
      ↓
Storage
      ↓
Preparation
      ↓
Serving
      ↓
Cleaning

Food safety must be maintained throughout the entire journey.

Personal Responsibility

Before handling food, ask yourself:

• Am I well enough to prepare food?
• Are my hands clean?
• Is my clothing clean?
• Have I removed unnecessary jewellery?
• Is the preparation area clean?

Professional preparation begins before food is touched.

Food Safety Culture

Outstanding organisations create cultures where:

• hygiene is routine;
• concerns are reported immediately;
• cleaning is consistent;
• everyone accepts responsibility;
• continuous improvement is encouraged.

Food safety becomes part of everyday behaviour.

Practice Scenario – Birthday Cake

Practice Scenario – Dirty Worktop

Practice Scenario – Staff Member Illness

Manager Coaching Notes

Managers should ensure:

• food safety training is completed;
• food preparation areas remain clean;
• food hygiene procedures are monitored;
• allergen management is understood;
• concerns are acted upon immediately;
• food safety forms part of routine supervision.

Food safety depends upon consistent leadership and excellent daily practice.

Personal Hygiene for Food Handlers

The cleanliness of the person preparing food is just as important as the cleanliness of the food itself.

Harmful bacteria can easily spread from:

• hands;
• clothing;
• hair;
• jewellery;
• cuts and wounds.

Excellent personal hygiene protects children from preventable illness.

Why Personal Hygiene Matters

Food handlers may carry microorganisms without feeling unwell.

These microorganisms can easily transfer to food if proper hygiene is not followed.

Children are particularly vulnerable to foodborne illness.

Good personal hygiene protects everyone.

When You Must Wash Your Hands

Hands should always be washed:

• before preparing food;
• before serving food;
• before handling clean utensils;
• after using the toilet;
• after blowing your nose;
• after coughing or sneezing;
• after touching your face or hair;
• after handling waste;
• after cleaning;
• after touching raw food where applicable;
• after assisting a child with toileting;
• after removing gloves;
• whenever hands become contaminated.

If you are unsure—

Wash your hands.

Effective Handwashing

Effective handwashing should include:

• warm running water;
• liquid soap;
• rubbing all areas of the hands for at least 20 seconds;
• thorough rinsing;
• complete drying using disposable paper towels or approved drying facilities.

Wet hands transfer bacteria more easily than dry hands.

Fingernails

Food handlers should keep fingernails:

• short;
• clean;
• well maintained.

Avoid:

• artificial nails;
• chipped nail varnish;
• excessively long nails.

These can trap bacteria and make handwashing less effective.

Jewellery

Jewellery can harbour bacteria and interfere with effective handwashing.

Where possible, food handlers should remove:

• rings (other than a plain wedding band where permitted);
• bracelets;
• watches.

Jewellery should not come into contact with food.

Hair

Hair should be:

• clean;
• tied back if long;
• kept away from food preparation areas.

Staff should avoid touching their hair while preparing food.

If they do, they should wash their hands before continuing.

Clothing

Anyone preparing or serving food should wear:

• clean clothing;
• suitable footwear;
• clothing appropriate for food handling.

Clothing that has become contaminated should be changed as soon as practicable.

Cuts and Wounds

Cuts and grazes should always be covered using:

• waterproof dressings;
• brightly coloured dressings where available.

This protects both:

• the member of staff; and
• the food being prepared.

Illness and Food Handling

Staff should not prepare or serve food if they are suffering from symptoms such as:

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

Managers should follow DASC procedures and current public health guidance regarding exclusion and return to work.

Protecting children must always come first.

Coughing and Sneezing

If you need to cough or sneeze:

• move away from food;
• cover your mouth and nose with a tissue;
• dispose of the tissue immediately;
• wash your hands thoroughly before returning.

Never cough or sneeze over food.

Eating, Drinking and Chewing Gum

Food preparation areas are not appropriate places for:

• eating meals;
• drinking (except where permitted safely);
• chewing gum.

These activities increase the risk of contamination.

Gloves

Disposable gloves should only be used when appropriate.

Gloves:

• do not replace handwashing;
• should be changed between tasks;
• should never be reused;
• should be removed immediately after the task.

Incorrect glove use can increase contamination.

Avoiding Cross-Contamination Through Personal Habits

Avoid:

• touching your face;
• adjusting glasses repeatedly;
• using your mobile phone;
• handling money while preparing food;
• scratching your head.

If contamination occurs:

Stop.

Wash your hands.

Resume safely.

Good Hygiene Habits

Excellent food handlers routinely:

• wash hands without being reminded;
• keep work areas tidy;
• report illness;
• maintain clean clothing;
• follow DASC procedures consistently.

Professional habits quickly become automatic.

Managers' Responsibilities

Managers should ensure:

• handwashing facilities remain fully stocked;
• hygiene expectations are clearly understood;
• staff report illness promptly;
• personal hygiene standards are monitored;
• refresher training is completed regularly.

Strong leadership supports excellent hygiene.

Practice Scenario – Small Cut

Practice Scenario – Answering the Phone

Manager Coaching Notes

Managers should ensure:

• staff understand personal hygiene expectations;
• illness reporting procedures are followed;
• waterproof dressings are available;
• jewellery expectations are communicated;
• personal hygiene forms part of routine observations.

Excellent food hygiene begins with excellent personal hygiene.

Personal Hygiene Checklist

Before preparing food, ask yourself:

□ Have I washed my hands?

□ Are my hands completely dry?

□ Is my clothing clean?

□ Is my hair secured appropriately?

□ Have I removed unnecessary jewellery?

□ Are any cuts covered with waterproof dressings?

□ Am I well enough to handle food?

□ Is my work area clean?

□ Have I avoided unnecessary contamination?

□ Am I ready to prepare food safely?

Safe food starts with safe food handlers.

Safe Food Storage and Temperature Control

Food safety depends upon keeping food at the correct temperature from the moment it arrives until it is eaten or disposed of.

Incorrect storage allows harmful bacteria to multiply quickly.

Good temperature control is one of the most effective ways to prevent foodborne illness.

Why Temperature Matters

Bacteria multiply rapidly when food is kept at unsafe temperatures.

Some harmful bacteria can double in number in a relatively short period under favourable conditions.

Keeping food at the correct temperature helps slow or prevent bacterial growth.

The Temperature Danger Zone

Harmful bacteria grow most quickly between approximately:

8°C and 63°C

This temperature range is commonly known as the Danger Zone.

Food should spend as little time as possible within this range.

Cold Storage

Perishable foods should be stored in a refrigerator.

Good practice includes:

• checking fridge temperatures daily;
• avoiding overcrowding;
• allowing air to circulate;
• keeping food covered;
• storing food appropriately.

Cold storage slows bacterial growth.

Freezing

Freezing does not kill most bacteria.

Instead, it stops them multiplying.

Once food begins to thaw:

Bacteria can begin multiplying again.

Frozen food should therefore be handled carefully.

Defrosting Food

Frozen food should normally be defrosted:

• in a refrigerator;
• according to manufacturer instructions;
• in a way that prevents contamination.

Never defrost food:

• on a radiator;
• beside heaters;
• in direct sunlight.

Unsafe defrosting encourages bacterial growth.

Refreezing

Food that has thawed should not normally be refrozen unless it has been cooked safely first and this is permitted by food safety guidance.

When unsure—

Do not refreeze.

Deliveries

When food is delivered:

Check:

• packaging is intact;
• temperatures are appropriate where relevant;
• food is within its use-by date;
• there are no signs of damage;
• chilled foods remain cold.

Reject food that appears unsafe.

Stock Rotation

Use food in the correct order.

This is commonly known as:

FIFO

First In, First Out

Older stock should normally be used before newer stock.

This reduces waste and improves safety.

Date Labels

Food commonly displays two different types of date.

Use By

A safety date.

Food should not be eaten after the use-by date.

Best Before

A quality date.

Food may still be safe after this date but quality may reduce.

Staff should understand the difference.

Opened Food

Once opened:

Food should be:

• labelled where required;
• stored correctly;
• used within recommended timeframes.

Open containers should remain covered.

Dry Storage

Cupboards used for dry food should remain:

• clean;
• dry;
• well ventilated;
• free from pests.

Food should be stored off the floor where possible.

Storing Raw and Ready-to-Eat Foods

Where raw foods are present:

They should be stored separately from ready-to-eat foods.

This helps prevent cross-contamination.

Although DASC primarily serves ready-to-eat snacks, this principle remains important whenever raw ingredients are used.

Cooling Food

If hot food needs cooling:

Cool it quickly.

Avoid leaving food at room temperature longer than necessary.

Follow DASC procedures and food safety guidance.

Reheating Food

Where food is reheated:

It should be reheated thoroughly before serving.

Food should normally only be reheated once.

Repeated reheating increases food safety risks.

Transporting Food

If food is transported for:

• trips;
• outings;
• events;

It should remain:

• protected;
• appropriately chilled or insulated where necessary;
• covered during transport.

Food safety continues beyond the kitchen.

Food Waste

Dispose of food if:

• it has passed its use-by date;
• it has become contaminated;
• safe storage cannot be confirmed;
• there is uncertainty about its safety.

Food waste should be managed promptly.

Pests

Poor storage may attract:

• mice;
• rats;
• ants;
• flies.

Report any evidence of pests immediately.

Food should never be prepared where contamination is suspected.

Monitoring Storage

Managers should regularly check:

• fridge temperatures;
• freezer temperatures;
• stock rotation;
• date labels;
• storage cleanliness;
• pest control arrangements.

Routine monitoring prevents problems.

Practice Scenario – Fridge Door Left Open

Practice Scenario – Expired Yoghurts

Manager Coaching Notes

Managers should ensure:

• temperature monitoring is completed consistently;
• deliveries are checked promptly;
• stock rotation follows FIFO principles;
• storage areas remain clean;
• expired food is removed immediately;
• staff understand the difference between use-by and best-before dates.

Excellent storage prevents food safety incidents before they occur.

Safe Storage Checklist

Before serving food, ask yourself:

□ Has the food been stored correctly?

□ Is it within its use-by date?

□ Has stock been rotated appropriately?

□ Has the cold chain been maintained?

□ Is the packaging intact?

□ Has contamination been prevented?

□ Has food been protected during transport?

□ Are storage areas clean?

□ Are temperatures being monitored?

□ Would I confidently serve this food to my own family?

If the answer to any question is no, stop and seek advice before serving.

Preventing Cross-Contamination

Cross-contamination is one of the leading causes of foodborne illness.

It occurs when harmful microorganisms or allergens are transferred from one place to another.

Preventing cross-contamination is one of the most important responsibilities of anyone handling food.

What is Cross-Contamination?

Cross-contamination happens when bacteria, viruses, allergens or foreign objects move from one source to another.

This may happen through:

• hands;
• utensils;
• chopping boards;
• work surfaces;
• cloths;
• equipment;
• food containers.

Most cross-contamination is entirely preventable.

Common Sources of Cross-Contamination

Examples include:

• dirty hands preparing food;
• using the same knife for different foods without cleaning it;
• wiping food preparation surfaces with dirty cloths;
• storing food incorrectly;
• touching food after handling waste;
• preparing food immediately after cleaning toilets.

Small mistakes can create significant risks.

Hand-to-Food Contamination

Hands are the most common route for contamination.

Staff should wash their hands:

• before handling food;
• after every contamination event;
• after touching their face;
• after using mobile phones;
• after touching door handles where contamination is possible.

Clean hands protect children.

Equipment

Food preparation equipment should always be:

• clean;
• undamaged;
• stored appropriately;
• used correctly.

Damaged equipment may trap bacteria and become difficult to clean effectively.

Replace worn equipment promptly.

Colour-Coded Equipment

Where colour-coded equipment is used, staff should follow DASC procedures.

Typical examples include:

Where DASC uses simplified snack preparation procedures, staff should still avoid using the same equipment for different purposes without cleaning it first.

Cleaning Between Tasks

Always clean and sanitise equipment:

• between different food types;
• after contamination;
• before storing equipment away.

Do not assume equipment remains clean simply because it looks clean.

Cloths and Sponges

Reusable cloths can quickly spread bacteria.

Good practice includes:

• using disposable cloths where appropriate;
• washing reusable cloths regularly;
• replacing worn cloths;
• allowing cloths to dry fully between uses.

Dirty cloths should never clean food preparation areas.

Chopping Boards

If chopping boards are used:

They should be:

• cleaned thoroughly;
• sanitised where appropriate;
• replaced if deeply scored or damaged.

Damaged boards may harbour bacteria.

Preventing Allergen Cross-Contact

Cross-contact differs from bacterial contamination.

It occurs when allergens accidentally transfer into food that should not contain them.

Examples include:

• using the same knife for foods containing nuts;
• shared serving utensils;
• crumbs contaminating other foods.

Even tiny amounts of an allergen may trigger a serious reaction.

Serving Food Safely

When serving food:

Avoid:

• touching food directly where utensils can be used;
• allowing children to reach into shared containers with unwashed hands;
• leaving food uncovered.

Safe serving is as important as safe preparation.

Shared Snacks

Children often enjoy self-service activities.

Staff should supervise carefully to prevent:

• contamination;
• double dipping;
• sharing partially eaten food;
• touching communal food unnecessarily.

Good supervision supports safe independence.

Cleaning Food Preparation Areas

After preparing food:

Staff should:

• remove waste;
• clean surfaces;
• disinfect where appropriate;
• clean equipment;
• wash hands.

Preparation areas should always be ready for the next use.

Waste Management

Food waste should be:

• bagged appropriately;
• removed promptly;
• kept away from food preparation areas.

Waste bins should:

• have liners;
• be emptied regularly;
• remain clean.

Overflowing bins attract pests and increase contamination risks.

Pest Prevention

Food preparation areas should remain free from:

• insects;
• rodents;
• other pests.

Report immediately if signs of pests are found.

Examples include:

• droppings;
• gnawed packaging;
• unusual smells;
• live insects.

Never ignore signs of infestation.

Safe Food Transport

When transporting food for:

• educational visits;
• celebrations;
• external activities;

ensure food remains:

• protected;
• covered;
• appropriately stored;
• safe to consume.

Food safety responsibilities continue wherever food is served.

Monitoring Cross-Contamination Risks

Managers should regularly observe:

• hand hygiene;
• equipment cleaning;
• food preparation;
• serving routines;
• allergen management;
• cleaning practices.

Observation identifies opportunities for improvement.

Practice Scenario – Shared Knife

Practice Scenario – Dirty Cloth

Manager Coaching Notes

Managers should ensure:

• cross-contamination prevention is understood by all staff;
• allergen procedures are followed consistently;
• colour-coded equipment is used correctly where applicable;
• food preparation areas remain clean;
• cleaning materials are replaced appropriately;
• food preparation observations form part of routine quality assurance.

Excellent food safety depends upon preventing contamination before it occurs.

Cross-Contamination Prevention Checklist

Before serving food, ask yourself:

□ Have I washed my hands?

□ Is my equipment clean?

□ Have allergens been considered?

□ Have preparation surfaces been cleaned?

□ Have I prevented cross-contact?

□ Are utensils clean?

□ Is food protected while being served?

□ Have contaminated cloths been replaced?

□ Has waste been removed?

□ Would I confidently serve this food to a vulnerable child?

Preventing contamination is one of the simplest and most effective ways to protect children's health.

Food Allergens and Allergy Management

Food allergies are a serious safeguarding issue.

For some children, even a tiny amount of a particular food can cause a severe allergic reaction.

Every member of staff must understand how to prevent allergen exposure and respond quickly if a reaction occurs.

Food allergy management is everyone's responsibility.

What is a Food Allergy?

A food allergy occurs when the body's immune system mistakenly identifies a food as harmful.

The body reacts by releasing chemicals that can produce symptoms ranging from mild itching to life-threatening anaphylaxis.

Unlike food intolerance, allergies can become medical emergencies within minutes.

Food Allergy vs Food Intolerance

It is important to understand the difference.

Food Allergy

• Immune system response
• Can cause anaphylaxis
• Even very small amounts may trigger a reaction
• Can become life-threatening

Food Intolerance

• Usually affects digestion
• Does not involve the immune system
• Symptoms are generally less severe
• Still requires appropriate support

Both should be managed professionally.

The 14 Major Allergens

UK food law identifies 14 major allergens:

• Celery
• Cereals containing gluten
• Crustaceans
• Eggs
• Fish
• Lupin
• Milk
• Molluscs
• Mustard
• Peanuts
• Sesame
• Soya
• Sulphur dioxide/sulphites
• Tree nuts

Staff should know where allergen information is recorded.

Allergy Information at DASC

Before preparing or serving food:

Always check:

• registration information;
• allergy records;
• Individual Healthcare Plans;
• Allergy Action Plans.

Never rely on memory alone.

Allergy Action Plans

Children with severe allergies may have an individual Allergy Action Plan.

This may include:

• known allergens;
• symptoms;
• medication;
• emergency procedures;
• emergency contact details.

Staff should know where these plans are kept.

Preventing Allergen Cross-Contact

Cross-contact occurs when an allergen accidentally transfers into food that should not contain it.

Examples include:

• shared knives;
• shared chopping boards;
• contaminated hands;
• shared serving spoons;
• crumbs transferring between foods.

Tiny amounts may be enough to trigger a severe reaction.

Preparing Food Safely

When preparing food for a child with allergies:

• wash hands thoroughly;
• clean preparation surfaces;
• use clean utensils;
• prepare allergy-safe food separately where appropriate;
• double-check ingredients;
• avoid unnecessary handling.

Never guess ingredient contents.

Reading Food Labels

Always read labels carefully.

Look for:

• allergen warnings;
• ingredient lists;
• precautionary statements.

Never assume products remain unchanged.

Manufacturers sometimes change ingredients.

Home-Made Food

Home-made food presents additional risks because ingredient information cannot always be verified.

Follow DASC policy regarding:

• birthday cakes;
• celebrations;
• food brought from home.

Children's safety should always take priority.

Serving Food

When serving food:

• check the child's identity;
• confirm dietary requirements;
• avoid shared serving utensils where contamination may occur;
• supervise appropriately.

A final check before serving may prevent a serious incident.

Recognising an Allergic Reaction

Symptoms may include:

• itching;
• rash;
• swelling;
• stomach pain;
• vomiting;
• coughing;
• wheezing;
• difficulty breathing;
• dizziness.

Symptoms may develop rapidly.

Always take concerns seriously.

Anaphylaxis

Anaphylaxis is a severe allergic reaction requiring immediate emergency treatment.

Possible symptoms include:

• swelling of the lips, tongue or throat;
• difficulty breathing;
• noisy breathing;
• collapse;
• loss of consciousness.

This is a medical emergency.

Adrenaline Auto-Injectors

Some children may carry prescribed adrenaline auto-injectors.

Examples include:

• EpiPen®
• Jext®
• Emerade® (where still in use)

Staff should:

• know where medication is stored;
• know which children require it;
• receive appropriate training;
• follow DASC procedures.

Medication should never be used unless authorised and trained to do so.

After an Allergic Reaction

Following an allergic reaction:

• reassure the child;
• continue monitoring;
• inform parents;
• complete records;
• review procedures;
• identify learning.

Every incident should strengthen future practice.

Everyday Allergy Awareness

Simple habits make a significant difference:

• wash hands;
• clean tables;
• supervise snack time;
• discourage food sharing;
• check labels;
• follow Allergy Action Plans.

Good routines save lives.

Staff Responsibilities

Every member of staff should:

• know which children have allergies;
• understand Allergy Action Plans;
• recognise symptoms;
• seek help immediately if concerned;
• report concerns promptly.

Food allergy management is a team responsibility.

Practice Scenario – Sharing Crisps

Practice Scenario – Missing Label

Manager Coaching Notes

Managers should ensure:

• allergy records remain up to date;
• Allergy Action Plans are easily accessible;
• emergency medication is available where required;
• staff receive allergy awareness training;
• food-sharing rules are consistently enforced;
• allergy incidents are reviewed and learned from.

Excellent allergy management protects lives.

Allergy Safety Checklist

Before serving food, ask yourself:

□ Have I checked allergy records?

□ Have I read the ingredient label?

□ Have I prevented allergen cross-contact?

□ Have I used clean equipment?

□ Has the correct child received the correct food?

□ Is emergency medication available where required?

□ Do I know the signs of anaphylaxis?

□ Do I know how to summon emergency help?

□ Have I followed DASC procedures?

□ Would I confidently serve this food to a child with allergies?

Every check contributes to keeping children safe.

Cleaning, Sanitising and Food Hygiene Management

Cleaning is one of the most effective ways to prevent foodborne illness.

A clean kitchen, clean equipment and clean working practices protect children from harmful bacteria, allergens and contamination.

Cleaning should never be viewed as the final task.

It is an essential part of food preparation itself.

Cleaning vs Sanitising

These terms are often confused.

They are different processes.

Cleaning

Cleaning removes:

• dirt;
• food residue;
• grease;
• visible contamination.

Cleaning is normally carried out using detergent and warm water.

Sanitising

Sanitising reduces harmful microorganisms remaining after cleaning by using an approved food-safe sanitiser.

Cleaning should normally happen before sanitising.

Why Cleaning Matters

Poor cleaning may allow:

• bacteria;
• mould;
• allergens;
• pests;
• viruses.

to remain in the environment.

Good cleaning prevents contamination before food is prepared.

Cleaning Schedule

Cleaning should follow a planned schedule.

Daily tasks may include:

• preparation surfaces;
• sinks;
• tables;
• cupboard handles;
• refrigerators;
• floors;
• bins.

Some equipment requires weekly or monthly deep cleaning.

Cleaning should never rely on memory.

Clean As You Go

Professional food handlers clean throughout food preparation.

Examples include:

• wiping spills immediately;
• washing utensils after use;
• removing waste promptly;
• washing hands between tasks.

Cleaning continuously prevents contamination building up.

Food Contact Surfaces

Food preparation surfaces require particular attention.

Examples include:

• tables;
• chopping boards;
• worktops;
• serving trays.

These surfaces should always be:

• cleaned;
• sanitised;
• dried appropriately.

Food should never be placed onto contaminated surfaces.

Cleaning Equipment

Cleaning equipment itself must remain clean.

Examples include:

• cloths;
• brushes;
• buckets;
• mops.

Dirty cleaning equipment spreads contamination rather than removing it.

Equipment should be:

• cleaned;
• dried;
• replaced when worn.

Disposable Cloths

Disposable cloths may help reduce contamination risks because they are discarded after use.

Where reusable cloths are used:

They should be:

• washed regularly;
• stored hygienically;
• replaced when damaged.

Colour-Coded Cleaning Equipment

Many organisations use colour coding.

For example:

Always follow DASC's colour-coding procedures.

Cleaning Chemicals

Only approved cleaning products should be used.

Always:

• follow manufacturer's instructions;
• use correct dilution where applicable;
• store chemicals safely;
• keep chemicals away from food.

Food and chemicals must never mix.

Chemical Safety

Cleaning chemicals should:

• remain in original containers;
• remain clearly labelled;
• never be transferred into drink bottles;
• never be used in a way that risks contamination;
• remain inaccessible to children.

Incorrect chemical storage creates serious risks.

Refrigerators

Refrigerators should be cleaned regularly.

Include:

• shelves;
• handles;
• seals;
• storage trays.

Food spillages should be cleaned immediately.

Microwaves

Microwaves should be cleaned frequently to prevent:

• food residue;
• unpleasant odours;
• bacterial growth.

Food splashes should never be left to dry.

Waste Bins

Food waste bins should:

• contain liners;
• remain covered where appropriate;
• be emptied regularly;
• be cleaned after emptying.

Overflowing bins encourage pests.

Pest Control

Good cleaning supports pest prevention.

Report immediately if you observe:

• insects;
• rodents;
• droppings;
• damaged food packaging.

Never prepare food where contamination is suspected.

Cleaning After Allergen Preparation

After preparing food containing allergens:

Staff should:

• clean surfaces thoroughly;
• clean utensils;
• wash hands;
• dispose of waste safely.

This reduces allergen cross-contact.

Cleaning Records

Managers may use cleaning records to demonstrate:

• routine cleaning;
• completed checks;
• corrective actions;
• accountability.

Accurate records support inspections and quality assurance.

Monitoring Cleaning Standards

Managers should observe:

• staff practice;
• cleaning schedules;
• hygiene standards;
• equipment condition;
• food preparation areas.

Monitoring supports continuous improvement.

Introduction to HACCP

Professional food safety is based upon a system called:

HACCP

Hazard Analysis and Critical Control Points

HACCP helps organisations identify:

• hazards;
• risks;
• control measures.

The objective is to prevent problems before they occur.

HACCP in Simple Terms

Rather than waiting for someone to become ill,

HACCP asks:

"What could go wrong here, and how can we stop it?"

Examples include:

• checking fridge temperatures;
• preventing allergen contamination;
• monitoring cleaning;
• supervising food preparation.

HACCP is preventative rather than reactive.

Critical Control Points (CCPs)

Examples of Critical Control Points at DASC include:

• checking deliveries;
• refrigeration;
• allergy checks;
• cleaning food preparation areas;
• handwashing before food handling;
• safe food storage.

These are the points where effective controls prevent harm.

Practice Scenario – Dirty Chopping Board

Practice Scenario – Unknown Cleaning Spray

Manager Coaching Notes

Managers should ensure:

• cleaning schedules are completed;
• food-safe sanitisers are available;
• HACCP principles are understood;
• cleaning equipment remains hygienic;
• chemical storage is safe;
• quality assurance includes food hygiene observations.

Excellent cleaning supports excellent food safety.

Cleaning & HACCP Checklist

Before leaving the food preparation area, ask yourself:

□ Have all food contact surfaces been cleaned?

□ Have they been sanitised?

□ Has waste been removed?

□ Has equipment been washed?

□ Have allergen risks been eliminated?

□ Have chemicals been stored safely?

□ Are refrigerators clean?

□ Have cleaning records been completed?

□ Have hazards been identified?

□ Have critical control points been checked?

Outstanding food hygiene depends upon excellent cleaning and proactive risk management.

Monitoring, Record Keeping and Responding to Food Safety Incidents

Outstanding food safety depends upon more than preparing food correctly.

It also requires:

• monitoring;
• accurate record keeping;
• reporting concerns;
• learning from incidents;
• continuous improvement.

Good records demonstrate that food safety is managed consistently—not left to chance.

Why Monitoring Matters

Monitoring helps DASC ensure that food safety procedures are:

• followed consistently;
• legally compliant;
• effective;
• reviewed regularly.

Small problems identified early are easier to correct than major food safety incidents.

Daily Food Safety Checks

Managers or designated staff should routinely check:

• fridge temperatures;
• freezer temperatures (where applicable);
• cleanliness of food preparation areas;
• availability of soap and paper towels;
• stock rotation;
• food expiry dates;
• cleaning schedules;
• allergen information.

Daily checks help prevent avoidable mistakes.

Temperature Records

Where refrigerators or freezers are used, temperature records should be maintained in accordance with DASC procedures.

Records should include:

• date;
• time;
• temperature;
• action taken if temperatures are outside acceptable limits;
• initials or signature of the person completing the check.

Monitoring only has value if corrective action is taken when required.

Cleaning Records

Cleaning schedules help demonstrate that routine hygiene has been completed.

Typical records may include:

• food preparation surfaces;
• refrigerators;
• cupboards;
• sinks;
• floors;
• equipment;
• waste bins.

Completed records support accountability.

Delivery Records

When food deliveries arrive, checks may include:

• packaging condition;
• use-by dates;
• temperature where appropriate;
• signs of contamination;
• damaged products.

Unsafe food should be rejected before it enters the setting.

Stock Control

Regular stock checks help prevent:

• expired food being served;
• unnecessary waste;
• shortages;
• unsafe storage.

FIFO (First In, First Out) should remain part of routine practice.

Reporting Food Safety Concerns

Staff should report concerns immediately if they notice:

• spoiled food;
• damaged packaging;
• pest activity;
• equipment faults;
• fridge failures;
• missing allergen information;
• poor hygiene practice.

Early reporting prevents escalation.

Responding to Equipment Failure

If essential equipment fails, such as a refrigerator:

Staff should:

• inform the manager immediately;
• protect food where possible;
• assess whether food remains safe;
• record actions taken.

Food safety should never be compromised because equipment has failed.

Food Complaints

If a child or parent reports concerns about food:

Staff should:

• listen carefully;
• record the concern;
• preserve evidence where appropriate;
• inform management;
• investigate promptly.

Complaints may identify important learning opportunities.

Suspected Food Poisoning

If food poisoning is suspected:

Managers should:

• assess the situation;
• identify anyone affected;
• preserve relevant food where appropriate;
• review food preparation records;
• seek appropriate public health advice if required;
• notify relevant authorities where legally necessary.

Prompt investigation protects others.

Learning from Incidents

Following any food safety incident:

Ask:

• What happened?
• Why did it happen?
• Were procedures followed?
• What improvements are needed?
• Is additional training required?

Learning strengthens future practice.

Staff Competence

Food safety competence should be maintained through:

• induction;
• refresher training;
• supervision;
• observation;
• coaching.

Competence develops through continual practice.

Managers' Responsibilities

Managers should:

• monitor compliance;
• review records;
• support staff;
• investigate concerns;
• maintain training records;
• update procedures where necessary.

Leadership creates safe food culture.

Continuous Improvement

Outstanding organisations constantly ask:

• Can this process be safer?
• Can we simplify procedures?
• Can children be better protected?
• What have we learned?

Food safety should continue improving year after year.

Preparing for Inspection

Inspectors may ask staff:

• How do you manage allergies?
• What happens if the fridge temperature is too high?
• How do you prevent cross-contamination?
• How do you know food is safe?
• What would you do if a child became unwell after eating?

Every member of staff should be able to answer confidently.

Food Safety Culture

An excellent food safety culture is characterised by:

• clean environments;
• organised systems;
• confident staff;
• accurate records;
• prompt reporting;
• continuous learning.

Children benefit when food safety becomes part of everyday thinking.

Practice Scenario – Fridge Temperature Alert

Practice Scenario – Child Feels Unwell After Snack

Manager Coaching Notes

Managers should ensure:

• food safety records are reviewed regularly;
• monitoring leads to action;
• staff receive refresher training;
• incidents are investigated fairly;
• learning is shared across the team;
• continuous improvement remains part of everyday practice.

Outstanding food safety depends upon strong leadership and continual review.

Food Safety Monitoring Checklist

Managers should regularly ask:

□ Are food temperatures recorded?

□ Are cleaning schedules complete?

□ Are allergens managed correctly?

□ Are expiry dates checked?

□ Are concerns reported promptly?

□ Is food stored correctly?

□ Are records accurate?

□ Have staff completed training?

□ Have incidents been reviewed?

□ Have improvements been implemented?

Food safety is strengthened through consistent monitoring and reflective practice.

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 Courses

References

Course Summary

Throughout this course you have explored how excellent food hygiene protects children from foodborne illness and allergic reactions.

You have learned:

• why food safety is a safeguarding responsibility;
• the Four Cs of Food Safety;
• how personal hygiene influences food safety;
• how to store food safely;
• how to control temperatures;
• how to prevent cross-contamination;
• how to manage allergens safely;
• how cleaning and HACCP reduce risk;
• how monitoring and record keeping support continuous improvement.

Outstanding food safety depends on consistent professional practice every day.

The DASC Food Safety Framework

Every member of staff should follow this framework whenever handling food:

Following this framework ensures that food safety remains part of every routine at DASC.

Key Messages to Remember

Always remember:

• Food safety is safeguarding.
• Wash hands at every appropriate opportunity.
• Clean before sanitising.
• Prevent cross-contamination and allergen cross-contact.
• Never serve food beyond its use-by date.
• Always check allergy information before serving food.
• Follow HACCP principles to prevent problems before they occur.
• Report concerns immediately.
• Keep accurate records where required.
• If you are unsure whether food is safe—do not serve it.

Professional food safety protects every child.

Course Completion

Congratulations.

You have completed Course 21 – Food Safety & Hygiene.

This course reinforces one of DASC's core commitments:

Every child has the right to food that is prepared, stored and served safely.

By applying the knowledge from this course, you will help ensure that:

• children are protected from foodborne illness;
• allergens are managed safely;
• food preparation areas remain hygienic;
• legal requirements are met;
• families have confidence in DASC's standards;
• staff consistently model excellent food hygiene practices.

Remember the four guiding principles of food safety at DASC:

• Prepare Safely
• Prevent Contamination
• Protect Every Child
• Continuously Improve

Every meal, every snack and every drink is an opportunity to demonstrate professionalism, care and safeguarding.

Together, we create a food environment where children can eat safely, confidently and happily.