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ECE Food Safety Training (Early Childhood Centres)

Posted by on in Food Safety Training

 

Under the Food Act 2014 and Food Regulations 2015, all ECE centres must ensure that the food they provide children as part of their service is safe and suitable.

 

This video gives tips on what ECE centres need to do to get and stay verified. It covers the risks associated with people, places, processes & practices.


Food Safe offers food safety training for ECE Centres in Auckland (North Shore, Manukau South Auckland and Grey Lynn), Hamilton, Christchurch and at sites across New Zealand.



ECE Centres need to check-off that staff know the procedures for:

  • Cleaning and sanitising
  • Managing waste
  • Controlling pests
  • Controlling hazards during food handling – essential process steps:
  • Temperature control (hotter than 60°C, cooler than 5°C)' for ingredients received
  • Chilling cooked dishes to below 5°C within 6 hours
  • Temperature control (hotter than 60°C, cooler than 5°C) for food transferred between centres (e.g. food prepared at a central kitchen, then delivered to sites)
  • Ensuring any person known to be sick does not handle food
  • Supervisor checks
  • Tracing of food prepared offsite, or frozen for later use
  • If any food is transferred between different sites of the company, label it with the food type, the date it was prepared, and the address of the recipient site
  • If any food is prepared, then frozen for later use, label it with the date of preparation.
  • Recall of food
  • Identify and dispose of any food affected by the recall, including any food transferred between sites or frozen
  • Your verifier may ask staff to describe or demonstrate these procedures

Check that records are up-to-date for:

  • Staff competency and training
  • Sickness, hygiene, and protective clothing
  • Pest management
  • Problems with food safety or suitability
  • Contaminated food (e.g. cleaning, pest control, or water treatment products).
  • Cooking Poultry
  • Proving that poultry has reached 75°C, you can record this for:
  • Each time an item is cooked
  • One item each batch
  • Chilled cooked food
  • Temperature of food received or transported
  • Recall for food
  • Record the details of any food identified and disposed of e.g. Notes (Examples) page.
  • Your verifier may ask to see your records

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