Food and Drink Policy

The purpose of this policy is to ensure that all staff and parents understand the importance of our ethos towards food and eating to help encourage a healthy lifestyle and to support safe eating practices.

OUR FOOD AND DRINK ETHOS

1. We provide healthy home cooked meals with fresh fruit and vegetables every day.
2. We believe it is important that all children eat freshly cooked meals and learn to sit at a table, socialise and achieve confidence about trying a variety of food.
3. We promote a positive attitude to food and do not use food as punishment or reward.
4. Children are encouraged to try a small amount of everything, especially new things.
5. Wherever possible, children are encouraged to serve their own food.
6. We recognise that it is better for a child to eat a small amount of food than feel intimidated by a full plate.
7. No child is ever forced to eat anything but is encouraged to try just the smallest mouthful of something, being a “dot”, half a teaspoon.
8. If a child was continually refusing to eat their first course but did eat pudding, this is something we would discuss with parents.
9. We do not like to waste food and we recognise that growing children can be hungry. Children may have additional helpings of first course if they are eating all they are given. Second helpings of homemade puddings are offered to children who have eaten their first course and all of their first helping of pudding.
10. We do not offer an alternative pudding because we promote positive attitudes to food which include providing a range of all foods and eating together. This is in accordance with the Action for Children Eat Better Start Better Guidelines.
11. Water is accessible throughout the day and at every mealtime. We encourage children not to walk around while drinking but suggest they sit down or stand still. Children are encouraged to help themselves to water.

BREASTFEEDING AND BOTTLES

12. We support mothers who wish to continue breastfeeding after their child starts nursery by being flexible and providing comfortable, quiet places for them to feed. We respect a baby’s feeding routine. Bottles of expressed breast milk are stored in a fridge in nursery and thrown away if not used that day. Breastmilk is warmed, if required, by standing the bottle in hot water. Bottles are never heated in the microwave.
13. We do not allow babies or children of any age to go to bed or for a sleep with a bottle.
14. Bottles are made up in accordance with NHS Guidelines which are displayed in nursery. Parents can bring in powdered formula each day in small, measured containers or can provide a new tin of their preferred formula. Staff will label the tin, noting when the tin is opened and the expiry date, and will return the tin to parents on that date with any remaining formula. Staff must ensure they use the correct scoop for each formula. Any milk not used at a feed is thrown away and bottles are returned to the parents.
15. Staff will feed babies in accordance with NHS Guidelines. Times that bottles are given and the amount a baby has had are recorded on iConnect under “meals”.
16. In line with a report on the use of bottles and obesity (Nursery World 12 May 2011), we do not encourage use of a bottle for children over one and will work with parents to help children learn to use a suitable cup.

MEALS

17. Meals are freshly prepared each day on the premises by a competent cook and are healthy, balanced and nutritious in line with the EYFS and Eat Better Start Better guidelines.
18. Breakfast, if required, is provided at an extra cost. To have breakfast children need to be in so that breakfast has been finished by 8am. We do not allow parents to bring in their own breakfast foods.
19. Morning snack – is served at approximately 10am, when it suits the flow of the children’s play. It’s a selection of fruit, served with milk (dairy or alternative), or water if preferred.
20. Lunch is a cooked two-course meal.
21. Afternoon snack is served at approximately 3pm and is a sweet or savoury snack such as sandwiches, muffins, fruit scones, dips and crudités with milk (dairy or alternative), or water if preferred.
22. Staff sit at the table with the children and eat the same food. They do not have non-nursery food or drink at the table or in the rooms unless they have dietary requirements to do so. Children must sit at the table when eating (unless a picnic activity is organised when children will sit elsewhere in nursery, or outside).
23. We believe that structured meal times are beneficial to children. It is a time for sharing and learning social skills. As children arrive and leave at different times we believe this structure helps the children feel safe and understand their day.
24. We recognise that when staff sit with the children, conversation happens naturally and this helps children learn manners, listening to others and confidence.
25. We create a comfortable environment at meal times to help children relax and enjoy the food. This may include children eating in small groups. Children are not rushed through meals but are given time to eat and develop the important social skills that are part of meal times.
26. Pureed food is provided for young babies when necessary but staff will also encourage them to feed themselves finger food. We follow Baby Led Weaning and staff are able to explain this to parents. See Introducing Solid Food section below.
27. We encourage, help and support all children in learning to use cutlery and cups without lids.

MENUS

28. Our menus change to use seasonal foods and offer meals suitable to the season. We have a four-week cycle of menus. Allergen symbols are displayed on each menu for ease of reference.
29. A sample menu is provided in the Welcome and Induction Pack. The current cycle of menus is published on the website with dates of which week is being followed. Information about the day’s meal is displayed on the screen in reception and staff add details about what a child has eaten to iConnect.
30. There may be changes from the published menus due to cook absence, training or other operational issues. Cooks’ annual leave is covered by other competent BCC staff, an agency chef or meals provided by a specialist early year’s catering company which are cooked fresh and delivered each day. Parents will be informed of these changes on the reception screens or through iConnect.
31. Menus include a varied range of meat, fish and vegetarian dishes. Children are asked which meals they like and their views are taken into consideration when designing the menus. We also take children’s opinions into account by observing which meals they enjoy eating and which they are not so keen on and adapting the menus accordingly. Parental feedback is welcomed.
32. Seasonal produce is grown in the nursery gardens and by Bristol Childcare directors. Children are involved in growing food at nursery. This helps them understand how food is produced, prepared and cooked and so encourages them to be aware of and try a variety of fresh fruit and vegetables.

 ENSURING SAFE EATING PRACTICES – ALLERGY AWARENESS, CHOKING AND INTRODUCING SOLID FOOD

33. When children are eating, there will always be at least one member of staff in the room with a valid paediatric first aid certificate. Children will always be within sight and hearing of a member of staff when eating. Staff members will sit at the table with the children so that they can be fully aware of their needs and safety while eating.

Managing allergies and intolerances

34. Before a child starts at nursery, we will obtain information about dietary requirements and allergies on the Health and Permissions Form. This information is displayed in each room (in a data sensitive way) on a Dietary Requirements document (folder 7.6). Each cook also has this information. New members of staff and supply staff are shown this information and it is ensured they understand it; a red triangle marks if the allergy is life threatening. Food allergies and intolerances are highlighted on a place mat or with a laminated card. Each child has a place mat to avoid discrimination.
35. All staff are responsible for ensuring that children are given the correct food – this is part of our ordering process where labels are checked carefully, especially if brands or types of food ordered are changed. Cooks are responsible for knowing and understanding each child’s requirements and preparing food accordingly. All staff working with the children must understand each child’s requirements and take care to ensure they are given the right food and that there is not cross contamination at the table.
36. Discussions with parents and carers will be ongoing as each child’s needs change. Care Plans (see Illness and Medication Policy) will be used and updated as required and we will liaise with health professionals as appropriate. Managers and Room Leaders will ensure all documents are updated and room staff informed.
37. The BSACI allergy action plan can be used if appropriate – https://www.bsaci.org/wp-content/uploads/2020/02/BSACIAllergyActionPlan2018NoAAI2981-2.pdf
38. All staff are trained in food allergy awareness, including online training which is refreshed every three years. Issues are discussed at staff meetings to ensure all children are safe and supported. Staff are aware that food allergies can change and develop and so are mindful that parent-nursery communication is key.
39. Alongside the online training, ongoing staff training (during probation, at staff meetings and cascade training) will include knowledge about the symptoms and treatments for allergies and anaphylaxis; the differences between allergies and intolerances and that children can develop allergies at any time, especially during the introduction of solid food. Staff training will include reading and refreshing knowledge of NHS guidance.                                               https://www.nhs.uk/conditions/food-allergy/              https://www.nhs.uk/conditions/anaphylaxis/
40. First aid training includes anaphylaxis and auto-injector pen training.

Managing choking hazards

41. Food will be prepared in a way to prevent choking being mindful of guidance at – https://help-for-early-years-providers.education.gov.uk/health-and-wellbeing/food-safety. Staff sitting at the table with the children will be mindful of choking, and that it can be silent. Most of our tables are round, which ensures that staff can see all children when sitting together at the table.
42. If a child experiences a choking incident that requires intervention, we will record this as an incident on Connect to discuss with parents and carers, including where and how the child choked, what they were eating and what action staff took. We will discuss the incident with parents to evaluate if we need to make any changes to ensure their child is eating safely. Choking incidents will be reviewed monthly as part of the safeguarding audits to see if there are any areas of concern that we should discuss at management level, and make changes.

Introducing solid food

43. We will have ongoing conversations with parents and carers about the stage their child is at regarding solid food, including foods and textures their child is familiar with. Assumptions will not be made about age and food will be prepared in a suitable way for each child’s developmental needs. We will support children, parents and carers in moving on to the next stage of eating at a pace that is suitable for each child.
44. For very young babies, high chairs are used, with babies strapped in. Older babies sit in “captains chairs”, with straps if needed, at the table with their peers and staff. Babies must be seated with their backs straight and legs out in front. If an adult is feeding a young baby they must sit in front of the child and maintain facial contact.
45. Staff are aware that children may be trying new foods at nursery and have allergy and anaphylaxis awareness training to support children to do this safely.
46. Staff are trained to support with introducing solid food using training materials including Weaning Start for Life NHS Guidance , DfE Food Safety Guidance and Gill Rapley’s Baby Lead Weaning advice.

WORKING WITH PARENTS AND CHILDREN

47. We provide alternative food as required for dietary and cultural needs and work closely with parents to meet each child’s needs. See Ensuring Safe Eating Practices section above.
48. We do not allow parents to bring in alternative food from home for children of any age.
49. We work with parents to help children develop positive and healthy attitudes to food. This might include keeping a food diary or discussing what is eaten at home and nursery and ensuring we are following the same strategies.  We will involve other agencies to help solve concerns if necessary.
50. We follow the EYFS requirement to promote the good health, including oral health, of all children attending our nurseries. We display relevant articles on food and healthy eating and dental care in nursery and file them for ease of reference should we need them to help inform parents. Staff organise activities and initiate circle time conversations about caring for ourselves which includes being active, looking after our teeth and eating healthy food. We have visits from outside practitioners who help to share information with the children, eg dentists. We include information on health, including oral health, in our newsletters. We believe all children at our nurseries are enabled to develop awareness of health choices and parents are supported with information to follow this up.
51. To help children learn about food and healthy eating, and gain practical experience of food and ingredients, we plan food and cooking activities as part of the curriculum for all. Some of these activities are with the nursery cook and often the food prepared is eaten as part of morning snacks. Recipes from our menus are shared with parents in newsletters.
52. Every child is welcome to have a birthday celebration at nursery. Parents/carers are welcome to provide a cake or another food that represents celebration in their culture. We will need to know ingredients due to food allergies. We celebrate occasions and festivals with different and diverse food. Staff and families are encouraged to share their religions and cultures with all children and other staff in this way.

HEALTH AND HYGIENE

53. All staff are trained in food hygiene which is updated every three years. Each nursery is given an annual Food Hygiene rating by the local authority.
54. Hand washing is part of our daily routines. Children learn to wash their hands after toileting and before every meal and snacks, and after if necessary. Staff lead by example and must also do this.
55. Activities are done in nursery about why hand-washing is important. This includes songs and rhymes.
56. Sterilisers are used to sterilise babies’ feeding equipment as required.
57. Through reading and training, staff stay up to date with government initiatives and health advice. Healthy lifestyles and “care of yourself” including food, exercise and well-being are discussed with staff at supervision, staff meetings, training and appraisals and considered important as part of staff development. We have a Wellbeing page on the staff area of our website.
58. In the event of any food poisoning affecting two or more children we will notify the Environmental Health Agency straightaway and Ofsted within fourteen days of the incident.

FOOD AND DRINK GUIDELINES

59. We have read, reviewed and discussed the Action for Children Eat Better Start Better Voluntary Food and Drink Guidelines for Early Years Settings in England published in 2017. This policy reflects what we have learnt from our evaluation of the Guidelines.
60. We constantly evaluate and review our provision of meals and menu planning. We have used the Code of Practice Checklist in the Action for Children Guidelines and have signed up to the Early Years Code of Practice for Food and Drink.