Safe Food Handling and Preparation Procedure

Food Safety Guidelines:
- Wash hands before and after handling food.
- Use clean and sanitized utensils, cutting boards, and food preparation surfaces.
- Store perishable food in a refrigerator below 5°C.
- Avoid cross-contamination by using separate utensils for raw and cooked foods.

Food Preparation Practices:
- Ensure all food is cooked to safe temperatures.
- Wash fresh fruits and vegetables thoroughly before serving.
- Avoid providing foods that pose choking hazards for young children (e.g., whole grapes, nuts, popcorn).
- Prepare food in a clean, designated area away from other contaminants.

Allergy & Dietary Considerations:
- Maintain up-to-date records of children’s allergies and dietary restrictions.
- Ensure all meals and snacks provided are safe for children with food allergies.
- Store allergenic foods separately to avoid accidental exposure.
- Educate staff and children on the importance of food safety and allergy awareness.

Serving & Storage Practices:
- Serve food using clean utensils to avoid direct hand contact.
- Ensure all food is stored in airtight containers when necessary.
- Discard any perishable food left out for more than two hours.
- Label and date all stored food items to ensure freshness and safety.

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