Food and Health Guidelines - Torfaen Family Information Service

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7. Food hygiene and safety 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 too. • 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) • Sanitisers 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 crosscontamination: • 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 is 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. 4
7. Food hygiene and safety • 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. • Pest control - To prevent the contamination of food stuffs, all reasonable precautions must be taken to prevent food pests namely rats, birds, mice, cockroaches and flying insects gaining entry into food storage and preparation areas, e.g. ’fly screens and electric fly killer. • 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. 5
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Food and Health Guidelines For Earl
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Acknowledgements This guidance is b
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6. Menu planning • Factors to con
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Foreword It is important to every p
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1 • Why is there a need for these
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1. Introduction and background It i
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1. Introduction and background Aims
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• Breastfeeding • Formula feedi
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2. Babies 0-12 months Using express
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2. Babies 0-12 months For settings
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2. Babies 0-12 months Introducing b
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2. Babies 0-12 months • It is imp
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2. Babies 0-12 months Foods to avoi
Page 30 and 31: 2. Babies 0-12 months Checklist 1 P
Page 32 and 33: • Why is good nutrition important
Page 34 and 35: 3. Children 1-4 years Food groups E
Page 36 and 37: 3. Children 1-4 years Group 3 Bread
Page 38 and 39: 3. Children 1-4 years Vitamins and
Page 41 and 42: 4 Developing positive eating habits
Page 43 and 44: 4. Developing positive eating habit
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Page 50 and 51: 5 • Management of oral health •
Page 52 and 53: 5. Oral health Early Years carers c
Page 54 and 55: 5. Oral health Checklist Practice I
Page 56 and 57: 6 • Factors to consider when menu
Page 58 and 59: 6. Menu Planning Food groups Fruit
Page 60 and 61: 6. Menu Planning Meat, Fish & Alter
Page 62 and 63: 6. Menu Planning Milk and Milk Prod
Page 64 and 65: 6. Menu Planning Using local food p
Page 66 and 67: 6. Menu Planning Table 2: Menu (Wee
Page 68 and 69: 6. Menu Planning Healthy snacks and
Page 70 and 71: 6. Menu Planning Pre-school childre
Page 72 and 73: 6. Menu Planning Guidelines for cat
Page 74 and 75: 6. Menu Planning Checklist 1 Are me
Page 76 and 77: • Food hygiene • Personal hygie
Page 78 and 79: 7. Food hygiene and safety Personal
Page 82 and 83: 7. Food hygiene and safety Checklis
Page 84 and 85: 8 • Advantages of having a health
Page 86 and 87: 8. Developing a Healthy Eating Poli
Page 88 and 89: 8. Developing a Healthy Eating Poli
Page 90 and 91: 9 • Implementation • Training c
Page 92 and 93: 9. Implementation and Training Chec
Page 94 and 95: 10 • Who to contact • Useful ad
Page 96 and 97: 10. Further information Useful addr
Page 98 and 99: 10. Further information Resources C
Page 100 and 101: 10. Further information Food using
Page 102 and 103: 11 • References 8
Page 104 and 105: 11. References 20. Department of He
Page 106 and 107: 12 Appendix 1 Appendix 2 Appendix 3
Page 108 and 109: 2 12. Appendices
Page 110 and 111: 12. Appendices Food Recommend wait
Page 112 and 113: 12. Appendices September English Ap
Page 114 and 115: 12. Appendices Table 2: Nutrient-ba
Page 116 and 117: 10 12. Appendices
Page 118 and 119: 12. Appendices Gluten-free diets So
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Food and Health Guidelines - Torfaen Family Information Service

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