Food Safety Policy

It is the clubs’ responsibility to ensure that staff and children involved in handling food are implementing this policy. The club also accept responsibility for the health and safety of people who may be affected by food handling procedures. As an employer it is our duty to provide information, training and supervision in all aspects of food handling.

The aim of this policy is to ensure that people handling food maintain high standards of hygiene in order to minimise health risks to themselves and others.

This policy and the methods for implementing it will be continually monitored and reviewed at least annually.

  1. It is the manager and leaders responsibility to ensure that the clubs’ hygiene standards are adhered to

  2. It is the responsibility of all staff to maintain the clubs’ hygiene standards

  3. Staff and visitors must adhere to the clubs’ No Smoking Policy

  4. All staff should maintain high standards of personal hygiene. Food handlers,including children should wash their hands regularly especially:

  5. - After visiting the toilet
    - When entering the area where food is handled
    - Between handling raw and cooked food
    - After eating, coughing, sneezing, blowing nose etc.
    - After handling waste food or refuse
    - After handling cleaning materials
    - After outside activities e.g. sports or school collections

  6. All staff should be aware of the importance of keeping food preparation areas clean and tidy

  7. Fingernails should be kept short and clean. Nail varnish may contaminate food

  8. When preparing food, staff should not chew gum or sweets and must never taste the food being prepared by sticking fingers in or eating off kitchen utensils. This is particularly relevant when the children are involved in cooking activities.

  9. Cuts, spots and sores must be completely covered by a waterproof dressing. Staff should avoid wearing jewellery e.g. rings and watches.

  10. When preparing food staff should avoid touching hair and where possible hair should be tied back

  11. Staff should report any symptoms of poisoning i.e. diarrhoea, vomiting etc. affecting either themselves or the children, to the manager and or leader. Anyone suffering from these symptoms should not be attending the club for at least 48 hours in order to eliminate spread of infection.

  12. When a parent notifies the club that their child is suffering from sickness and/or diarrhoea, the staff member receiving the information should notify the manager/leader immediately. The manager/leader should enter details onto an incident form and store it in the child’s file. The information should also be noted in the club diary and all staff should be notified 

  13. Under no circumstances should staff or children suffering from sickness and or diarrhoea be involved in food handling activities