Food and Nutrition Guidelines - Barnsley Council Online

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10. Food hygiene and safety Food preparation To help stop bacteria from spreading: • Don’t allow raw meat to touch other foods. • Store raw meat/poultry in clean containers on the bottom shelf of the fridge, so it can’t touch or drip onto other foods. • Use separate boards and utensils for raw meat and fish and wash thoroughly between uses. • Always wash your hands thoroughly after touching raw meat and before touching anything else. • Root vegetables such as carrots and parsnips should always be peeled and topped and tailed. Fruit and vegetables to be eaten raw should be peeled for very young children and washed well. • Do not use unpasteurised milk or milk based products, such as cheese and yogurt made from unpasteurised milk. • Food should not be used beyond its use-by date discarded. • Do not leave food around the kitchen uncovered. Cooking and chilling Bacteria multiply best between 5 and 63°C but are killed at temperatures of 75°C and above for 30 seconds. At temperatures below 5°C, most bacteria remains dormant but can start to multiply again if warm conditions return. That is why proper cooking and chilling of food can help reduce the risk of food poisoning. Cooking food properly will help make sure that any harmful germs are killed. • Cook food until it is ‘piping hot’ all the way through. • Hot food should be kept above 63°C and reheated only once to above 75°C if exposed to this heat for more than 30 seconds (stirring during re-heating to ensure all parts are heated). • Eggs given to babies or toddlers should be cooked until both the yolk and white are solid. • Chill foods in a fridge below 5°C. Freeze foods below -18°C. • Leftover food should be cooled as quickly as possible (ideally within one to two hours) and then stored in the fridge. Leftovers should not be kept for longer than two days. • Do not leave perishable food at room temperature for more than two hours. • Thaw frozen food completely before cooking unless instructions state “cook from frozen”. Thaw in fridge rather than at room temperature. 106
Other foods that need to be stored in the fridge include: • Eggs should be kept in the fridge, in their box. (Ensure that the eggs have a Lion Quality Mark). • Keep prepared cold foods in the fridge until it’s time to eat them. • Dairy products should be stored in the fridge. • Many foods now need to go in the fridge once they’ve been opened - check the labels to see which ones. • Never put open cans in the fridge - transfer contents into a storage container or covered bowl, and remember to use within two days (date the container to avoid using the food after this time). • Store foods in separate covered containers. Cover dishes and other open containers with foil or film. Don’t re-use foil or film to wrap other foods. • Food stocks should be rotated and food beyond its ‘use-by’ date discarded. Kitchen hygiene • Detergents or degreasers are required to clean items or areas that are greasy or oily e.g. grills. These materials do not kill bacteria. • Disinfectants should be used on surfaces that come into contact with food or hands after using a detergent (to kill bacteria) • Sanitizers are chemicals that have detergent and disinfectant properties. When used in food preparation areas they must be suitable for use in a food environment. It’s very important to keep worktops and chopping boards clean to prevent cross-contamination: • Spilt food needs to be wiped up straight away. • Worktops should always be washed thoroughly and sanitised with antibacterial cleaner after they have been touched by raw meat, including poultry, or raw eggs. • Ready-to-eat food, such as salad, bread or fruit, must not be put on a worktop or chopping board that has been touched by raw meat, unless it has been washed and sanitised thoroughly first. • Ideally, it’s better to have separate chopping boards and knives for raw meat and for ready-to-eat food, colour coding equipment might be useful. • Kitchen cloths and sponges should be washed and disinfected regularly and left to dry before using them again. Dirty, damp cloths are the perfect place for bacteria to breed. • Disposable kitchen towels are ideal for wiping worktops and chopping boards. The kitchen towel must be thrown away after it has been used once. • Wash and sanitise knives, spatulas, tongs, etc to prevent bacteria spreading to food. Wash them thoroughly after using them with raw meat. • Waste -There must be adequate arrangements in place for the disposal of food waste and other refuse. Lidded, readily cleansable bins must be provided and the waste should be regularly removed from the kitchen and stored so as to not attract pests. Dispose of waste quickly and safely. 107
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Barnsley Children’s Trust Food an
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Contents Foreword 1. Preconception
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Foreword It is important to every p
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1 1. Are you thinking of having a b
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1. Preconception Are there any food
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2 Maternal Health 2. 11
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2. Maternal health A healthy diet a
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• Don’t take high-dose multivit
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Achieving and maintaining a healthy
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Smoking in pregnancy Protecting you
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When should I introduce a toothbrus
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3 Healthy Start 3. 23
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3. Healthy Start What is Healthy St
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What to buy with the vouchers in pr
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4 Babies 4. 0-12 months 29
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4. Babies 0-12 months Breastfeeding
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Expressing How to hand express You
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Good Times to Express When expressi
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Breastfeeding when out and about Th
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Goodnight milks (or milks that say
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STEP 5: Holding the edge of the tea
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Introducing babies to solid foods F
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Nutrients to consider It is importa
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Drinks Breast fed babies less than
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1-4yrs5 5. Children 49
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5. Children 1-4 years Why is good n
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Group 1: Milk and Dairy Foods such
Page 57 and 58: Salt Salt provides sodium which is
Page 59 and 60: habits6 6. Developing positive eati
Page 61 and 62: 6. Developing positive eating habit
Page 63 and 64: Healthy weight management The numbe
Page 65 and 66: Physical activity Active kids are h
Page 67 and 68: family7 7. Eating as a 65
Page 69 and 70: 7. Eating as a family A Balanced di
Page 71 and 72: 4. Cut down on saturated fat and su
Page 73 and 74: 5. Try to eat less salt - no more t
Page 75 and 76: Healthy Family meals Please find be
Page 77 and 78: Scone base pizza Serves: 2 Time: 1
Page 79 and 80: Healthy snack ideas for under 5’s
Page 81 and 82: • Try adding a slice of home-made
Page 83 and 84: Fast food on a budget We all love a
Page 85 and 86: Indian Avoid anything that’s crea
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Page 89 and 90: Food group: Meat, fish,eggs, beans
Page 91 and 92: 8 Special diets 8. 89
Page 93 and 94: 8. Special diets Vegetarianism Vege
Page 95 and 96: Gluten-free diets Some children may
Page 97 and 98: Health9 9. Oral 95
Page 99 and 100: 9. Oral health Caring for children
Page 101 and 102: • Sugar free drinks such as lemon
Page 103 and 104: Mouth care for adults Mouth cleanin
Page 105 and 106: 10. Food hygiene and safety 103
Page 107: 10. Food hygiene and safety Food hy
Page 111 and 112: 11 11. References 109
Page 113 and 114: 12. Appendices 111
Page 115 and 116: 12. Appendices Appendix 1 How to ma
Page 117 and 118: Food Recommend wait until 6 months
Page 119: September English Apples (Katy, Wor
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Food and Nutrition Guidelines - Barnsley Council Online

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