Element 2.1.3 / Effective hygiene practices are promoted and implemented.
Room Name: / Date:
Nominated Supervisor’s Name:
Room Educators Names:
Step 1 Please circle
yes / no / N/A / Storage - All containers with food in them are dated.yes / no / N/A / Storage- All food is covered and dated in sealable food grade containers, inside and outside the refrigerator.
yes / no / N/A / Storage – items are rotated eg last in first out (check use by dates)
yes / no / N/A / Storage - areas are clean.
yes / no / N/A / Storage - There are no visible signs of pests.
yes / no / N/A / Storage – Food containers are stored off the floor. (This prevents cross contamination of food surfaces).
yes / no / N/A / Storage – Chemicals stored away from food storage
yes / no / N/A / Refrigerator - temperature is between zero to less than 5°c.
yes / no / N/A / Freezer - temperature is between (minus 15°C or below).
yes / no / N/A / Refrigerator - raw food is separated and stored below cooked food?
yes / no / N/A / Refrigerator –thawing food is covered on a tray and stored below cooked foods. (This prevents juices dripping onto and contaminating other food).
yes / no / N/A / Refrigerator – there is no out of date food.
yes / no / N/A / Refrigerator/Freezer – no ice build up in freezer.
yes / no / N/A / Refrigerator – is clean and tidy.
yes / no / N/A / Refrigerator - Door seals clean and in good repair.
yes / no / N/A / Food Preparation - Preparation time of perishable food does not exceed two hours
yes / no / N/A / Food Preparation - Cooking reaches at least 60°C, and cooking of meat reaches 75°.
yes / no / N/A / Food Preparation –Perishable food is not left unrefrigerated in the temperature danger zone (between 5°C and 60°C) for more than 2 hours.
yes / no / N/A / Food Preparation –Perishable food that has been in the temperature danger zone for more than 4 hours is thrown away (including leftovers)
yes / no / N/A / Food Preparation – Cooked food is cooled as quickly as possible ( to 21°C in under 2 hours and then to 5°C in under 4 hours).
yes / no / N/A / Food Preparation – Food only reheated once.
yes / no / N/A / Food Preparation – Leftover food (that has not left the kitchen) can be reused, but it is reheated rapidly to at least 60°c (70°C is preferable) or discarded.
yes / no / N/A / Food Preparation – Leftover food that has been served to children is disposed of.
yes / no / N/A / Food Preparation – Fruit and vegetables are thoroughly washed.
yes / no / N/A / Food Preparation – Utensils and equipment are clean and in good repair
yes / no / N/A / Allergen control – Names of children with special dietary requirements are readily available?
yes / no / N/A / Allergen control – Allergen products stored away from other food products to prevent rosk of cross contamination.
yes / no / N/A / Allergen control – educators are aware of children’s special dietary requirement during meal service.
yes / no / N/A / Allergen control – Allergy policy (eg nut policy) strictly adhered to.
yes / no / N/A / Non- porus crockery and cutlery is used
yes / no / N/A / Food preparation: Jewellery and nails - Cooks take all practical measures to ensure anything from their body does not contaminate the food. Practical measures include no jewellery, wearing plain jewellery like wedding band, wearing gloves over jewellery, not wearing nail polish or artificial nails.
yes / no / N/A / Food preparation: Bandaids - Cooks take all practical measures to ensure anything from their body does not contaminate the food. Practical measures include wearing gloves and using band aids that are easily visible eg blue).
Step 2
Sign, date and file this procedurewith the procedure for Correctly Storing Dangerous Substances Folder located in office.