PT ENGLAND SCHOOL POLICY 2005
FOOD HANDLING PROCEDURES
INTRODUCTION:
Each classroom uses food preparation and shared lunches alongside curriculum learning, i.e. bread making or ethnic food. We also have cultural evenings where the ethnicity of our school pupils is celebrated through ethnic food sales as a fundraiser.
OBJECTIVES:
1. To educate all pupils on correct food preparation, food handling
procedures and hygiene practices.
2. To ensure all staff use correct food handling procedures and
hygiene practices in the staffroom.
3. To ensure any food sold by the school is handled correctly, covered or wrapped.
GUIDELINES:
1. Staffroom - food is always covered (if on benches) or in the fridge.
2. Hands are washed before food is served to anyone.
3. Student monitors are taught safe food handling before they are allowed to work in the staffroom.
4. All staff should ensure their dishes are put in the dishwasher or washed, dried and put away after use.
Classroom
If food preparation and handling is to be part of a lesson, all students must learn safe food procedures before starting the lesson.
When food is prepared or shared in a classroom, all students and all staff members must wash their hands before touching food.
All food and ingredients are to be stored correctly and covered.
Hall Kitchen
All food must be covered or wrapped.
Tongs must be used to select food.
The food handlers must wear disposable gloves.
Formulated: 1999
Reviewed: 2002
2005
2009
2013
2015
2018
2023
2025