Food preparation and eating spaces

PF15 Dining facilities

Criteria

There is a safe and hygienic place for children attending to sit when eating.

Rationale/intent

To ensure that the areas where children eat are safe and hygienic.

Guidance

How centres provide safe and hygienic places for children to sit while eating will differ from centre to centre. Some centres will choose to have a separate dining room, but this is not a requirement. 

Places for children to sit and eat include:

• at tables in the main activity area
• on mats spread on the floor or ground
• on benches outside
• sitting on the edge of low decks
• sitting on grass, bark or other surfaces.

If the centre does not have a separate dining room, making use of existing tables and chairs within the general activity space is a practical way of providing places for children to sit and eat.

Table surfaces

Table surfaces can generally be made hygienic by spraying with a diluted bleach solution and then being wiped dry before use. See the guidance for HS1 Premises and contents are safe and hygienic.

HS1 Premises and contents are safe and hygienic

If there is concern table surfaces are not able to be made completely hygienic through wiping, washable covers can be used as a barrier between the table and food. Covers are also a good way of showing children that the table is now an eating place rather than an activity place.

Mats

Large easy-to-clean mats spread on the floor or on the grass, benches and the edges of low decks are also practical ways of providing places for children to sit and eat.

Highchairs

Highchairs or seats that attach to the edge of a table can be used as places for infants and young toddlers to sit while eating. Low tables and small chairs for sitting infants to eat their meals can help foster greater independence. Their use should be supervised. See the guidance for HS22 Supervision while eating.

HS22 Supervision while eating

Things to consider

When considering how to provide children with safe and hygienic places to sit while eating you might like to think about:

• the ages and abilities of the children attending
• the length of time children attend
• any cultural or family considerations
• how often children eat at your centre each day
• if meals are scheduled or rolling
• location of eating areas in relation to hand washing facilities
• if clearing tables for meals will impact upon the programme
• the philosophy that underpins the service
• the kind of food provided, for example, food cooked at the centre or packed lunches brought by the children
• the space available
• whether the existing furniture is suitable
• how food can be kept safe and hygienic while being consumed
• service or organisational policies.

Safety and hygiene when eating outside

When meals or snacks are eaten outside there are some safety and hygiene issues to consider.

Uncovered food

Children sitting directly on grass or safety surfaces such as bark or matting should be encouraged to keep uncovered food on a plate or in their lunch box. This will reduce the chance of food becoming contaminated from contact with the ground.

Protection from the sun

Children eating outside need protection from the sun during this time. If possible, locate outdoor eating places under trees, shade sails, covered decks, sun umbrellas and covered pergolas.

PF16 Kitchen facilities

Criteria

§ Ø There are facilities for the hygienic preparation, storage and/or serving of food and drink that contain:

• a means of keeping perishable food at a temperature at or below 4°C and protected from vermin and insects
• a means of cooking and/or heating food
• a means of hygienically washing dishes
• a sink connected to a hot water supply
• storage; and
• food preparation surfaces that are impervious to moisture and can be easily maintained in a hygienic condition.

Rationale/intent

To ensure that there are facilities to support the hygienic preparation and storage of food.

Guidance

Services where cooked meals for children are prepared are likely to need more fully equipped kitchen facilities than services where children provide their own food. However, all services must meet the requirements set out in this criterion.

Storing perishables

A fridge is the most practical way of storing perishable food and drink at a safe temperature and for keeping it protected from vermin and insects. The fridge should be large enough to store perishable food (including food brought by children) and any medication that requires refrigeration.

Cooking and/or heating food

The type of equipment or appliances needed for cooking and/or heating food will depend upon the number of children you are cooking for, and the type of meals being prepared. Options include microwaves, stove tops and ovens.

Washing dishes

There are 2 types of dishwashers available: domestic and commercial. Each has its own advantages and disadvantages, and services need to consider which is right for them.

Domestic dishwashers:

• are relatively cheap (compared to commercial)
• can also be used to hygienically clean toys and playdough equipment
• generally take longer to run through a cycle of dishes
• are designed for use by the ‘average family’, rather than a busy centre, so may not be able to cope with the extra demands placed on them long term.

Commercial dishwashers:

• are very fast
• can handle a high volume of dishes
• are more expensive to purchase
• may not be able to be used to clean toys and other equipment, because the water temperature is generally too hot.

Contact your local public health unit for further advice about dishwashers for ECE centres.

Public Health Contacts – Health New Zealand | Te Whatu Ora

Washing dishes by hand

If your service does not have a dishwasher and you wash dishes by hand, the Ministry of Health recommends you:

• thoroughly wash the dishes in hot water that is at least 43°C
• use adequate soap or detergent
• rinse and disinfect the dishes in hot water by placing them in clean boiling water for 30 seconds, or in clean hot water that is at least 77°C for 2 minutes (make sure children are kept out of the area until the water has drained away)
• keep the dishes separate from each other while they are rinsed
• remove them immediately and let the air dry them – never use a tea towel or cloth to dry or polish the dishes after they have been cleaned.

The time and space involved in hygienically washing dishes by this method means centres using large quantities of dishes should consider installing a dishwasher instead (especially if they do not have designated kitchen staff).

Sink with hot water connection

Having a sink with a hot water supply enables hand washing of items hygienically and to obtain hot water for other purposes, such as cleaning food preparation surfaces.

Storage

Open shelves should only be used to store sealed packets or food in containers. Cupboards or storage units used for storing food need to be fit for purpose and designed to reduce the chances of food becoming contaminated by vermin and insects.

Food preparation surfaces

Surfaces need to be constructed from or sealed with moisture-impervious materials and designed in a way that minimises a build-up of dirt, food particles and bacteria, for example in corners and joins. Check surfaces regularly for signs of wear and tear, chips, scratches, loose tiles, cracked grout or worn sealant. Any of these can allow moisture to penetrate the surface and make the surface difficult to keep hygienic.

PF17 Kitchens inaccessible

Criteria

Kitchen and cooking facilities or appliances are designed, located or fitted with safety devices to ensure that children cannot access them without adult assistance or supervision.

Rationale/intent

Criterion aims to uphold children's safety by ensuring that they are unable to access hazardous equipment or activities (such as hot food/liquid being transferred from the stove to the bench by a staff member whilst preparing a meal) unless adequately supervised.

Guidance

Kitchens and cooking facilities are potentially dangerous places for children so access for children must be supervised. For this reason, centres need to have the ability to make their kitchen and cooking facilities inaccessible to children.

This does not mean children must never be able to go into the centre kitchen. There are likely to be times when children will need to access kitchen and cooking facilities to take part in supervised activities such as cooking and food preparation.

Half doors or hinged gates are effective and practical ways of restricting access to kitchen facilities. If you are considering the use of fixed barriers, such as plywood panels fitted into slots, think about how these might work in practice.