- Purpose
This policy sets out how First Kick Football ensures the safe storage, preparation, and serving of food and drink. We comply with the Food Safety Act 1990, Food Hygiene Regulations, Safer Food, Better Business (FSA), and the EYFS 2023 (para 3.48 – Food and drink).
- Roles & Responsibilities
– Operations Director – ensures policies, staff training, and food safety systems meet legislation.
– Office Team – maintain training records and Environmental Health inspection documentation.
– Holiday Club Manager (on site) – ensures daily checks, safe practice, and records are kept.
– All Staff handling food – follow hygiene standards and training at all times.
- Hygiene Standards
Staff involved in food handling will:
– Wash hands thoroughly with anti-bacterial soap and hot water before and after handling food and after toilet use.
– Use clean, disposable cloths.
– Use correct colour-coded chopping boards (e.g. red for raw meat).
– Avoid food handling if unwell or showing symptoms of infection.
– Wash all fruit and vegetables before serving.
– Remove jewellery (rings, watches, bracelets).
– Cover cuts, spots, or sores with a waterproof dressing.
– Keep fingernails short, clean, and free from varnish.
- Allergen Management
– Parents/carers must declare allergies and intolerances at registration.
– Staff will check ingredients and avoid cross-contamination.
– Children with allergies will be supervised closely during food activities.
– Emergency medication (e.g. epi-pens, inhalers) must be immediately accessible.
- Food Storage
– Foods are stored at safe temperatures to prevent bacterial growth.
– Fridge temperatures are checked daily and recorded as part of environment checks.
– Freezers are defrosted and cleaned monthly.
– Foods past their use-by date are disposed of immediately.
– Dry goods are stored in sealed, labelled containers.
- Cleaning & Cross-Contamination
– Fridges are cleaned weekly with warm, soapy water.
– Food preparation surfaces are wiped with anti-bacterial cleaner and disposable cloths after use.
– Chopping boards and utensils are washed and disinfected after each use.
– Appropriate controls are used to prevent cross-contamination between raw and cooked foods.
- Monitoring
– Environmental Health inspections are carried out as required by the local authority.
– Staff training in food hygiene is renewed in line with best practice.
– Records of fridge checks, cleaning schedules, and inspections are kept securely.
- Review
This policy will be reviewed annually, or sooner if required by legislation or following an incident.