Food Preparation and Dining

  • Staff must ensure that his/her hands are thoroughly washed and clean before and after handling food
  • Staff are not allowed to handle or prepare food if they are ill or have open wounds or sores that cannot be effectively covered
  • Before food is served, the work surface area and tables to be used will be cleaned with antibacterial cleaner using a disposable cloth
  • Fruits and vegetables are washed thoroughly before being served to the children
  • Staff will use clean cutting boards, knives, and utensils that have been washed and dried properly
  • Separate chopping boards will be used for raw and cooked foods to avoid contact between them
  • Food will be served in clean, washed utensils and kept covered until served
  •  Children will be provided with their own plate, spoon, fork, knife, and cup for their snacks
  • Children are not to share food or utensils nor eat food that has been directly handled by other children or has fallen from their plate
  • Cups, plates, kitchen utensils, etc will be washed in hot soapy water after use and dried on a clean tea towel.
  • The kitchen will be cleaned and disinfected daily
  • The refrigerator will be kept clean and odourless, spills will be cleaned up as they occur.