Food Safety and Training Requirements

If a childcare service provides food to children, staff need food safety training according to their position in the service

Food Safety and Training Requirements

Food Safety

(i) Under the Child Care (Pre-School Services) Regulations 2006 pre-school providers, in common with other food operations, are subject to the provisions of the Food Hygiene Regulations 1950-89, and the European Communities (Hygiene of Foodstuffs) Regulations 2000(S.I. No 165 of 2000).

This legislation requires food operators to:

  • operate in a hygienic way
  • to comply with detailed standards of structural and operational hygiene
  • to train and supervise staff in food safety matters and
  • to develop a food safety management system based on the principles of Hazard Analysis Critical Control Point (HACCP).

(ii)

To support the implementation of this legislation, a number of national sector specific guides to good hygiene practice have been produced to assist food operators to comply with the requirements of the Regulations referred to at (i) above. Pre-school service providers should refer to the requirements of I.S. 340 Hygiene in the Catering Sector or I.S. 344 Guide to Good Hygiene Practices in Domestic Premises.
Food safety guidance is available from the local Environmental Health Department of the Health Service Executive or from the Food Safety Authority website

 

(iii) Food may be cooked on the premises or children may bring packed lunches including cooked meals which may require re-heating. If the food is supplied by the person carrying on the pre-school service, it must be prepared on the premises or purchased from a supplier whose premises is registered with the Health Service Executive. All vulnerable foods must be stored under suitable refrigerated storage conditions as necessary.

 

Food safety training

If a childcare service provides food to children, staff need food safety training according to their position in the service: The Environmental Health Officers Association recommends:  

 

1.

At least a 3 hour food safety awareness course ie Food Hygiene Awareness Level 1 should be undertaken by workers who might serve the food only. Early Childhood Ireland organises Food Hygiene Awareness Level 1 courses for childcare and education practitioners. See the bookings section for current courses.  

 

2.

Those people that work more closely with food (i.e cook, food preparation, supervisor of deliveries, managers ) should have the EHOA approved Primary Food Handlers Certificate or an equivalent ie FETAC level 5 Food Safety/Hygiene (even if the service is bringing in prepared food the supervisor/manager should be trained). Early Childhood Ireland run Primary Food Handlers Certificate courses. See the bookings section for current courses.  Relevant resources from the Food Safety Authority (FSAI) : Guide to Food Safety Training – Food Safety Level 1 and 2

 

3. HACCP (Hazard Analysis & Critical Control Point) Managers/owners and/or the cook should be able to manage HACCP systems.They should also have a good understanding of how to implement a HACCP Programme for their workplace. All food businesses are required by law to have a food safety management system in place based on the principles of HACCP (Hazard Analysis & Critical Control Point). HACCP is a system that allows you to identify and control any hazards that could pose a danger to the preparation of safe food. It involves identifying what can go wrong, planning to prevent it and making sure you are doing it. Early Childhood Ireland has a HACCP Record Management Publication which is designed to be a complete record keeping system for HACCP in your service. There is a Fetac Level 5 Food Safety and HACCP training course avalable through various colleges.The Primary Food Handlers Certificate also covers some of the practical application of HACCP. Resources from the Food Safety Authority (FSAI) : – Level 3 Food Safety Skills for Management
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