Last updated: April 2026
Review date: April 2027
This procedure governs the processes surrounding the management of food, from delivery, through to storage, preparation, cooking and waste disposal. It is important to identify and control potential hazards through effective monitoring. Our processes follow the recommended procedures in the publication ‘Safer Food, Better Business’, published by the Food Standards Agency.
The food management system comprises of a set of processes or safe methods to ensure basic standards of food hygiene are met, at all points in the food processing chain.
Regular delivery time, temperature and quality spot checks are necessary to ensure the safe delivery of raw ingredients. Temperatures are taken and recorded for each food delivery by the person responsible for food preparation, using the Food Delivery Temperature Record stored found in the manager/deputy folder on the Intranet.
This form records the temperature of the delivery van freezer, chilled food compartment and 1 – 2 food items from each section.
Should the temperature be unacceptably high, thus affecting the quality and potentially the safety of food delivered, this must be noted and actioned in conjunction with the nursery manager, rejecting the food delivery if necessary.
See Temperature Control below. Check for visible signs of defrosting frozen foods. If a temperature reading from Meat, Fish, Poultry or Dairy products is above 8º C, you need to ask how long it's been stored like this. You have two hours, cumulative time above this temperature before these foods are regarded as dangerous to consume and must be thrown away.
Management of processes is recorded using the Food Management Weekly Diary form found on the intranet. The duty manager is responsible for completing this form each day to monitor and record satisfactory completion of start and end of day checks and to record any actions taken.
Open and Closing checks are recorded by the person responsible for food preparation using the Food Management System Open and Close checks, found in the manager/deputy folder stored on the intranet.
A thorough Food Hygiene Induction is carried out for all new staff members and kept in their file.
Stock levels are determined by the weekly menu and numbers of children requiring meals. A weekly food delivery is ordered to provide the necessary ingredients. All stock delivered needs to be checked for its ‘use by’ date and status of packaging. Stock Control is managed via the weekly delivery of ingredients, daily and weekly checks. Staff also need to check ‘use-by’ dates every time an item is selected for us. Any item past its “use-by” date or where there is evidence of deterioration due to damaged packaging, must be thrown away or returned for a refund.
Effective cleaning is essential to get rid of harmful bacteria and viruses and to stop them spreading. Cleaning is also important to discourage pest activity.
Cleaning and disinfection needs to be carried out in two stages: 1. Clean: Using either hot, soapy water or a cleaning product (such as a sanitiser), remove visible dirt, grease and debris from surfaces/ equipment and wipe off or rinse. 2. Disinfect: Following the manufacturer’s instructions, apply a disinfectant (such as a sanitiser) all over the surfaces/equipment and leave on for the required contact time.
Ideally use a dishwasher for all items and utensils. Do not overload the dishwasher and make sure it is maintained and serviced regularly. If you do not have a dishwasher, wash plates, equipment, etc, in hot soapy water using bactericidal detergent. Ideally, separate sinks should be used for washing up equipment used for raw foods and equipment used for ready to eat foods. If you have to use the same sink, the water must be changed and the sink (including all taps/fittings) must be thoroughly cleaned and disinfected using a two-stage clean between uses.
Effective cleaning needs to be carried out in two stages. Disinfectants will only work on clean surfaces. Always use a cleaning product to remove visible dirt and grease before disinfecting. Always check the manufacturer’s instructions for the correct dilution and contact time for disinfectants or sanitisers. When you are cleaning, remember to move food out of the way or cover it and to change your protective clothing. This is to prevent dirt, bacteria or cleaning chemicals from getting onto food.