HEALTH and SAFETY POLICY
As a registered childminder the well being and safety of your child is my first priority.
Coronavirus.
We follow the governments hygiene recommendations surrounding coronavirus.
I and members of my household are fully vaccinated and have access to testing.
I am constantly reviewing our covid policy and refer to latest government guidance.
Although covid restrictions have lifted for many, the government guidance for the Early Years states that Childminders should continue to close if we or anyone from our household tests positive. We will therefore take reasonable precautions and ask that children continue not attend if they or a member of their household tests positive for covid.
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HEALTH and SAFETY POLICY
I ensure children are within sight and hearing at all times (sight or hearing in some circumstances if a child is sleeping for example).
I keep a register of all children and a second register to take on trips and the school run.
Safety checks are made, both indoors and outdoors before children arrive and throughout the day.
My garden is enclosed and my main entrance is always locked with the key inaccessible to children.
I have a written risk assessment for my premises and outings, which I review at least annually and when there is any change.
I also do a daily visual risk assessment (recorded in my diary). My risk assessments are available for you to read.
I ensure appropriate safety devices are in place, e.g. fire blankets and child locks, smoke/heat detectors and safety gates. Electrical sockets are generally out of sight.
I ensure professional indemnity insurance details are suitable and up to date. I am insured through the National Childminding Association (NCMA).
Our car is kept in good working order with up to date MOT/ Tax and business class insurance. I also ensure that child seats are adequate and fitted properly. Mike Pollard has a Full UK driving license.
I have a written plan in place in case we need to evacuate the premises due to fire or another emergency. See emergency evacuation plan.
I also practice fire drills with all the children at least every term (recorded in my diary). I have a fire blanket and fire extinguisher.
I keep emergency contact details accessible at all times and request that you help me to keep these up to date.
I undertaken 2 day pediatric first aid courses, the last in February 2016 (Mike May 2017) and update this every 3 years.
I keep my first aid kit appropriately stocked.
All accidents/incidents are properly recorded and shared with the parent/carer (please see ACCIDENT and EMERGENCY policy).
SMOKING, ALCOHOL, DRUGS AND MEDICATION POLICY No one is permitted to smoke in my home. I will not take the children into smoky environments and will avoid places that permit smoking wherever possible.
I will not allow anyone under the influence of alcohol or drugs to come into contact with children whilst in my care, including myself. I will ensure that if I am on any medication, I will have it confirmed either with a pharmacist or a doctor that it will not affect my ability to care for children.
HYGIENE POLICY (including covid)
We follow the latest government hygiene recommendations surrounding coronavirus.
I am registered with Environmental Health (the environmental health officer inspects the setting) and follow the guidelines in the Safer Food, Better Business for Childminders. https://www.food.gov.uk/business-industry/caterers/sfbb/sfbbchildminders
I hold a current Level 2 Food Safety and Hygiene Certificate.
This ensures I have a full understanding of the safe preparation and storage of food. My daily risk assessment covers food and hygiene and is also recorded in my diary. I also conduct a 3 monthly review (recorded in the my diary).
Adults practice good hygiene with hand washing routines that children are actively taught this as part of their self care routines.
I ensure all matters of personal hygiene are attended to appropriately. Children are taught to wash their hands after using the bathroom/nappy change, before and after they eat, after messy play, to use a tissue for a cold, and put in the bin then wash their hands.
Children are taught not to share utensils and cups.
Children and adults eat at the table (with the exception of picnics)
Nappies are changed and disposed of hygienically. Surfaces sanitised appropriately
I ensure that all surfaces, equipment, toys and utensils are kept clean and any damaged items are removed.
I keep my kitchen and bathroom clean, following guidelines on preparing and storing of food and keeping the fridge at the correct temperature, etc.
I ensure all dangerous materials and items are kept out of reach from children or placed in cupboards with safety catches.
I have a no shoes policy in the play room – this includes grownups too.
I will protect your children from extreme weather conditions by seeking permission to apply sun cream when needed and requesting appropriate clothing for the conditions, e.g. sun hats, long sleeved t shirt in hot sun; Coats, jumpers, wellies in rain/snow.
ANIMAL Handling Policy (and handling all living things):
We do not have pets but certain procedures must be followed to ensure the safety of the children. I believe that children can learn a lot from having contact with animals and living things such as plants, shells ect.
Children must be encouraged to treat all animals and living things with respect, learning how to handle them correctly.
Children must wash their hands after any contact with animals and living things understand the reasoning behind this.
Children must be taught that not all animals and living things are child friendly and that they should always check with the animal’s owner or adult before attempting to stroke or handle them.
Children are kept away from toxic plants (which are generally eliminated in the garden) but they are taught that some plants and living things can harm them and need to be treated with respect.
The garden must be checked every morning, before the children are permitted outside to play, to ensure that no animal has fouled it.
With your support I aim to teach children to risk assess situations/activities for themselves, so that they can in time learn to keep themselves and other safe. I will work with you to support the children to understand about safety issues such as crossing the road and stranger danger.
Other policies /procedures relating to health and safety are:- No Smoking Policy, Fire and Emergency Evacuation Plan, Safeguarding Policy, Behaviour Management Policy, POLICY FOR RECORDING ACCIDENTS & INCIDENTS, Lost Child Policy, Non Collection of a Child Policy, Visitors to my Home Policy, Sick or infectious children exclusion policy
FOOD SAFETY IN THE EARLY YEARS
Safeguarding and welfare Food safety. Why is food safety so important for young children?The EYFS framework requires providers to take all necessary steps to keep children safe and well – and we must be confident that those responsible for preparing and handling food in our setting are competent to do so.
Tragically, a child dies in the UK every month from choking and hundreds more require hospital treatment. It can happen quickly and it can happen to anyone.
Babies and young children’s immune systems are not as strong and developed as adult’s which means they are more vulnerable to infections which can lead to food poisoning. It is important to take extra care with hygiene and preparing food safely.
What it says in the EYFS framework: Staffing arrangements must meet the needs of all children and ensure their safety. We must ensure that children are adequately supervised, including whilst eating.
Before a child is admitted to the setting we obtain information about any special dietary requirements, preferences and food allergies that the child has, and any special health requirements.
There must be an area which is adequately equipped to provide healthy meals, snacks and drinks for children as necessary. There must be suitable facilities for the hygienic preparation of food for children, if necessary including suitable sterilisation equipment for babies’ food. You must be confident that those responsible for preparing and handling food are competent to do so. In group provision, all staff involved in preparing and handling food must receive training in food hygiene.
Statutory framework for the early years foundation stage, pages 28 and 33.
Food safety advice for children age 5 and underHow to reduce the risk of chokingFood preparation:
- remove any stones and pips from fruit before serving
- cut small round foods, like grapes, strawberries and cherry tomatoes, lengthways and into quarters
- cut large fruits like melon, and hard fruit or vegetables like raw apple and carrot into slices instead of small chunks
- do not offer raisins as a snack to children under 12 months – although these can be chopped up as part of a meal
- soften hard fruit and vegetables (such as carrot and apple) and remove the skins when first given to babies from around 6 months
- sausages should be avoided due to their high salt content, but if offered to children these should be cut into thin strips rather than chunks and remove the skins
- remove bones from meat or fish
- do not give whole nuts to children under five years old
- do not give whole seeds to children under five years old
- cut cheese into strips rather than chunks
- do not give popcorn as a snack
- do not give children marshmallows or jelly cubes from a packet either to eat or as part of messy play activities as they can get stuck in the throat
- do not give children hard sweets
The criteria for effective Paediatric First Aid (PFA) training can be found in the Statutory framework for the early years foundation stage, Annex A.
Useful resources
- Early Years choking hazards poster (foundationyears.org.uk)
- Early Years choking hazards table (foundationyears.org.uk)
- Child Accident Prevention Trust - choking avoidance poster
- Choking hazards in the home and how to avoid them (rospa.com)
When offering dairy alternatives to cow’s milk:
- Unsweetened calcium-fortified, plant-based drinks (such as soya, oat and almond drinks) should be avoided before 12 months, however small amounts can be used in cooking. These drinks can be given from 12 months as part of a healthy balanced diet.
- Do not give children under 5 rice drinks, because of the level of arsenic they contain.
It is important to remember that there are some foods which should not be given before 6 months of age:
- cow’s milk
- eggs
- foods containing wheat or gluten, including wheat, barley and rye (for example bread, pasta)
- nuts, peanuts and peanut products
- seeds
- fish and shellfish
- honey – avoid honey until 12 months old
- if a baby is less than 6 months old, sterilise water by boiling it first and then letting it cool right down - once a baby is 6 months old, this is no longer necessary
- honey for infants under 1 year, as it occasionally contains bacteria which can make them ill
- Nuts, especially peanuts, can cause severe allergic reactions in some children and all settings should have an allergy plan in place. Whole nuts, peanuts and seeds should not be given to children under 5 years old as they pose a choking risk.
- Raw eggs, or food containing partially cooked eggs, for example uncooked cake mixture and runny boiled eggs (unless they have the red lion stamp or you see the words “British Lion quality”).
- Foods high in salt such as: sausages, bacon, crackers, crisps, ready meals and takeaways.
- Sugar – both in sugary snacks and by not adding sugar to food.
- Foods high in saturated fat such as biscuits, crisps and cakes.
- Fresh pate (meat, fish or vegetable-based) to reduce the risk of food poisoning.
- Unpasteurised milk, milk drinks and cheese, mould-ripened cheeses and soft blue-veined cheese, to reduce the risk of food poisoning. However, these cheeses can be used as part of a cooked recipe as listeria is killed by cooking.
- Shark, swordfish and marlin as the levels of mercury in these fish can affect a child’s developing nervous system.
- Raw shellfish to reduce the risk of food poisoning, and make sure any shellfish you use is thoroughly cooked.
- Raw jelly cubes – these are a choking hazard.
- Although it is recommended to provide oily fish in early years settings at least once every 3 weeks, do not provide it more than twice a week, as it can contain low levels of pollutants.
- Foods to avoid giving babies and young children - NHS (www.nhs.uk)
- What to feed young children - NHS (www.nhs.uk)
- Baby and toddler meal ideas - NHS (www.nhs.uk)
- Eat-Better-Start-Better1.pdf (foundationyears.org.uk)
- Example menus for early years settings in England - Part 1: Guidance
- Example menus for early years settings in England - Part 2: Recipes
Start4Life have lots of helpful information for parents regarding safe weaning, which you will also find it helpful to refer to.
How to prepare infant formula bottlesGood hygiene is very important when making up a formula feed. Babies’ immune systems are not as strong as adults’ therefore all bottles, teats and feeding equipment need to be washed and sterilised before each feed. The NHS has a helpful step by step guide on how to prepare infant formula.
Useful resources
- Your baby’s first solid foods - NHS (www.nhs.uk)
- Help your baby enjoy new foods - NHS (www.nhs.uk)
- Drinks and cups for babies and young children - NHS (www.nhs.uk)
- How to make up baby formula - NHS (www.nhs.uk)
Early years settings should work closely with families to support children with allergies or intolerances. As part of the EYFS framework, you are required to obtain information about children’s special dietary requirements – including food allergies and intolerances – before they attend, and record and act on the information provided about children’s dietary needs.
There should be a protocol in place which is accessible to all staff, to ensure everyone is aware of individual children’s allergies and symptoms.
Understanding which allergens are present in every meal and snack you provide is an important step in providing food which is safe for children with food allergies and intolerances. Since 2014, all food businesses, including early years settings, have been required by law to give details about the allergens in the food they provide.
Useful resources
- Food allergies in babies and young children - NHS (www.nhs.uk)
- Food allergy - NHS
- Allergy UK National Charity Free Allergy Support & Resources
- Allergen guidance for food businesses Food Standards Agency
- Eat Better, Start Better From pregnancy to children aged 5 (foundationyears.org.uk)
Ensure food is cooked until steaming hot to kill harmful bacteria, and is then cooled sufficiently before giving it to infants and young children.
Wash all surfaces for preparing or eating food, especially chopping boards, with hot soapy water (and keep pets away from them). Make sure all bowls and spoons are washed with hot soapy water. Tea towels, kitchen cloths or sponges can harbour lots of germs, so wash them regularly.
Further information on food hygiene:
- Children’s food: safety and hygiene - NHS (www.nhs.uk)
- Safer food, better business (SFBB) Food Standards Agency
- Safer food, better business for childminders Food Standards Agency
https://help-for-early-years-providers.education.gov.uk/safeguarding-and-welfare/food-safety
Contact
[email protected]
Tel. 01297 552011