National Norms and Standards relating to Environmental Health

c) For children under the age of 2 years on potty training, 1(one) chamber pot must be provided for atleast every 5 children 1:5. The pots must be emptied properly after passing of every stool and urine,and properly cleaned.d) In cases where no sewer system is available and pit toilets are utilized, the pit toilet must beconstructed in such a manner as not to cause harm or injury to the children.e) The pit toilets must be maintained in good order and cleaned regularly.f) For children under the age of 2years, still on nappies, a separate changing area must be provided onthe premises, equipped with adequate storage facilities for soiled nappies and handwash facilities toclean the children.g) Separate toilets and handwash facilities must be provided for staff members on the premises, and anadequate amount of toilet paper, soap and towel must be available in the staff toilet and handwashfacilities at all times.h) All toilet facilities on the premises must be properly illuminated, ventilated and kept clean andmaintained in good repair.3.5 Heating facilitiesa) During cold weather conditions, the premises must be adequately heated throughout with suitablemeans of heating, to prevent children being exposed to extreme cold conditions.b) An approved, suitable and safe artificial heating system that does not emit offensive and harmfulgases, fumes and odours must be provided.3.6 Food preparation facilitiesSuitable, sufficient, nutritious and varied foods prepared hygienically and safely in anapproved kitchen must be provided to the children daily.a) If meals are provided to the children, a kitchen area and facilities must be provided on the premises.b) All facilities used in connection with the handling, preparation, storage and serving of foodstuffs onthe premises must be in compliance with the Regulations Governing General Hygiene Requirementsfor Food Premises and the Transport of Food, R962 of 21 November 2012.c) A separate milk kitchen must be provided for preparation and washing of feeding bottles and teats forchildren that are still on bottles.d) The milk kitchen must be equipped with;-• Washing facilities with adequate supply of potable running cold and hot water for washing ofbottles and teats.• Separate cooling facilities for the storage of milk and milk bottles.e) An EHP must have a potable thermometer at their disposal at all times during an inspection, tomonitor temperatures of foodstuffs in the kitchen.f) For children in day care for the full day, the child care center must serve breakfast, a mid-morningsnack, Lunch and a mid-afternoon snack with at least 2-3 hours lapse between each meal and snack.g) All food served to the children must be safe for human consumption and protected fromcontamination.h) Food must be washed properly before cooking and serving, and served in clean eating utensils andcrockery.i) Appropriate food temperatures must be maintained on all foodstuffs.j) All kitchen staff must be trained on food safety.k) Management must ensure that children are taught and wash their hands before eating all at times.l) Children should not share food, plates or other utensils used in connection with serving of food.m) Table tops should be cleaned and sanitized before meals.3.7 Storage facilitiesAdequate storage facilities must be provided for proper storage on the premises.a) On any premises on which a child care centers is operated, adequate storage space must beavailable for;-• Personal belongings of each child;• Personal belongings for staff on the premises.• Equipment such as children’s prams, push-up chairs, cots and play and work tools.DOH. Norms and standards for environmental health in South Africa Feb 2013 18