GOOD HYGIENE PRACTICES

Cathy Rowlands

24th may 2008

Good hygiene practices

Children’s immune systems are still developing and they are prone to picking up infections and becoming ill. By using good hygiene practices you can minimise the chances of a child becoming ill.

To avoid infection

Always wash hands after using the toilet (ensure children know how to wash and dry hands correctly), changing nappies, handling animals and before preparing food

Used nappies should be double bagged before being disposed of.

Soiled clothing should be rinsed if possible (disinfecting sink etc afterwards) and double bagged for the parent to take home and wash –parent should be notified of what is on the clothing.

Cover mouths when coughing and sneezing, tissues should be disposed of in the bin –and not placed back into pockets.

Use disposable gloves when dealing with cuts and grazes, and cover them if appropriate.

Follow food hygiene practices (see separate sheet)

If handling animals, don’t allow them to lick children’s faces, and ensure hands are washed afterwards.

Gardens and sandpits should be safeguarded against contamination from animal faeces.

HIV and AIDS

HIV cannot be transmitted through casual contact in a childcare setting. Sneezing, coughing, hugging, or touching cannot spread the HIV virus. Parents worry about accidents and fights, but fresh blood-to-blood contact among children is extremely unusual.

It is important for childcare providers to develop health policies that include use of universal precautions and proper hygiene for all children. These precautions minimize the risk of ...

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If handling animals, don’t allow them to lick children’s faces, and ensure hands are washed afterwards.

Gardens and sandpits should be safeguarded against contamination from animal faeces.

HIV and AIDS

It is important for childcare providers to develop health policies that include use of universal precautions and proper hygiene for all children. These precautions minimize the risk of exposure to infectious illnesses that include, but are not limited to, HIV. Many people have an exaggerated fear about the HIV virus when, in fact, a person's risk for many other infections are far greater.

Food hygiene practices

Reducing food poisoning risks

To reduce the risk of food poisoning you should adopt the Food Standards Agency's recommended approach to food safety:

Chilling - chill foods in a fridge below 5 degrees centigrade. Freeze foods below minus 18 degrees centigrade.
Cooking - keep hot food above 63 degrees centigrade. Reheat only once to above 82 degrees centigrade. Cook food just before it is to be eaten.
Contamination: raw and cooked foods must be kept apart. Use different clean and disinfected equipment and boards for preparing these foods.
Cleaning - wash your hands properly using hot water and soap. For food equipment and work surfaces use detergents to remove grease. Use disinfectants to reduce bacteria to a safe level.

Temperature control

It is recommended that you provide a thermometer in all chilled and frozen storage units and regularly check the temperatures remain at or below 8°C for chilled foods and around -18°C for frozen foods.

It is also recommended that you make regular checks of your equipment for storing cold foods to ensure it is working correctly and you keep a written record of your checks.

Personal hygiene

Regular hand washing is important for personal cleanliness. Hand washing facilities must be provided with soap and hand drying facilities. All staff should be reminded of the need for this prior to starting or returning to work, and specifically:

After using the toilet.
After handling rubbish.
After smoking (you must not smoke whilst handling food).
After taking a break.
After handling raw food.

Structure

The structure of the kitchen must be easy to clean. Suitable floor coverings or floor tiles, vinyl floor covering etc. Wall and ceilings finishes should be washable paints. Ceramic wall tiles are preferable alongside or above food preparation surfaces. There must be water supply in the sink within the kitchen.

Cleaning

All equipment used for food preparation must be kept clean and kept in such condition and constructed so it can be kept clean.

It is essential to use the correct cleaning materials.

Detergents or degreasers are required to clean items or areas that are greasy or oily. These materials do not kill bacteria.

Disinfectants should be used on surfaces that come into contact with food or hands, and must be of a food safe type. They kill bacteria but do not have cleaning properties. It is important to clean items or areas with detergent before using disinfectants.

Care must be taken with the use of cleaning materials. The manufacturers instructions must always be followed.

Lighting and ventilation

There must be suitable and sufficient lighting and ventilation provided within the kitchen.

Waste

There must be adequate arrangements in place for the disposal of food waste and other refuse. Lidded, readily cleansable bins must be provided and the waste should be regularly removed from the kitchen and stored so as to not attract Pests.

Pest control

You must take all reasonable precautions to prevent food pests, namely rats, birds, mice, cockroaches and flying insects gaining entry into food storage and preparation areas. This is to prevent the contamination of foodstuffs.