FOOD AND DRINK

Positive eating experiences
Dietary needs and balanced diet
Three week menu – cook observing Safer Food Better Business/Environmental health checks – including storage
Availability of drinking water. Fresh fruit/veg daily.
Multi-cultural/special dietary/food allergies
Snacks. Cultural differences respected.
Social side of sharing a meal. Avoid cross contamination. Staff set good example. Helps independence, making choices, manners. Daily feedback to families. No child alone eating – choking risk. Special occasion cakes allowed – risk assessed.
Basic food hygiene training.