At CJ’s Little Pickles we are committed to providing a workplace which supports and encourages a healthy staff team through staff training, health and safety awareness and supervisions.
Dress code:
Staff must follow our dress code at all times. The dress code is detailed the staff handbook
Staff breaks:
It is the responsibility of the nursery manager to ensure that all staff working six hours or more take a break of 20 minutes, 30 minutes or 60 minutes’ dependant on hours worked and ensuring that ratios are maintained. Staff under 18 require a break of 30 minutes in circumstances where they work 4.5 hours a day. All breaks should be taken away from an employee’s normal work area (where this is applicable).
Personal hygiene:
Staff must follow the personal hygiene code at all times and encourage children to adopt the same good personal hygiene code themselves.
All hands must be washed before handling food, after using the toilet or toileting children, after playing outside, wiping noses, messy play activities and after contact with animals.
After noses have been wiped the tissue must be disposed of hygienically and hands should be washed.
Cleaning:
The nursery is committed to providing a safe, happy and healthy environment for children to play, grow and learn. Cleanliness is an essential element of this practice. The nursery will be cleaned daily and regular checks will be made to the bathrooms. These will be cleaned at least daily (more if necessary i.e. at lunch time). The nappy changing facility will be cleaned after every use and potties will be cleaned out after every use. Any mess caused throughout the day will be cleaned up as necessary to ensure that a hygienic environment is provided for the children in our care.
Kitchen:
Staff are made aware of the basic food hygiene standards through appropriate training and this is reviewed every two years.
• Fridge to be cleaned out weekly
• All cupboards to be cleaned out monthly.
• When re-heating food for younger children, it should be over 71°C, checked with the probe thermometer and then only given to the child when it has reached a safe temperature of 40°C.
• All plugs to be pulled out of their sockets at the end of each day and switches switched off where practicable (with the exception of the fridge)
• Children must NOT enter the kitchen except for gaining access to and from the setting when being supervised.
• Doors to the kitchen to be kept closed.
Babies:
• Bottles of formula milk will only be made up using a prep bottle maker. All milk is to be tested before feeding to baby. Milk should be 37°C
• Bottles including left over milk should be sent home so parents know how much has been drunk.
• Labelled mother’s breast milk will be stored in the fridge
• If dummies are used they will be cleaned and sterilised. This also applies to dummies which have been dropped
• All dummies will be stored in separate labelled containers to ensure no cross-contamination occurs
Nursery:
• Staff must be aware of general hygiene in the nursery and ensure that high standards are kept at all times
• Regular toy washing rotas must be established in all rooms and recorded. Toys should be washed with sanitising fluid or steam cleaned
• Floors should be cleaned during the day when necessary. Vacuum cleaner should be regularly emptied.
• Staff are requested to use the appropriate coloured mop for the task or area (see chart on wall) and mop heads should be washed in a separate wash at least weekly
• Low/high chairs must be cleaned thoroughly after every use. Straps and reins must be washed weekly or as required
• Every child should have their own cot sheet which should be washed at the end of every week or whenever necessary.
• All surfaces should be kept clean and clutter free
• Children must always be reminded to wash their hands after using the bathroom and before meals. Staff should always encourage good hygiene standards, for example, not eating food that has fallen on the floor
• Children should learn about good hygiene routines and why they need to wash their hands, wipe their noses and cover their mouths when coughing.
Staff room:
• It is the responsibility of every member of staff to ensure that their staff room is kept clean and tidy
• Fridges must be cleaned out weekly
• Microwave to be cleaned after every use • Surfaces to be wiped down daily
• All implements used for lunch or break to be washed and tidied away.