Criterion PF115#

Food and drink is hygienically prepared, served and stored.

☼ Services not subject to National Programme 2 (NP2) under the Food Act 2014 have facilities that include:

• a means of:
  • keeping perishable food at or below 5°C;
  • keeping all foods protected from pests;
  • cooking and/or heating food to safe temperatures;
  • hygienically washing dishes;
• a sink connected to a hot water supply;
• adequate and suitable storage for food, utensils, and equipment; and
• food preparation surfaces that are easily maintained in a hygienic condition.

Guidance#

How to show you are complying#

You must hygienically prepare, serve and store food and drink. 

If your service is registered with the National Programme 2 (NP2) under the Food Act 2014 you are considered to have met this criterion. 

NP2 registration is required if you:

• cook meals or prepare food (for example, sandwiches, salads) on-site for children
• serve food that is not pre-packaged or shelf-stable (for example, fruit, muffins)
• provide food as part of the service, not just food brought from home by parents
• charge fees or receive payment for the service that includes food provision.

NP2 registration is not required if:

• food is prepared at home by parents for their own children
• food is shared among children but not sold (for example, shared lunches)
• food is prepared as part of the curriculum (for example, children help cook during learning activities)
• you participate in the KidsCan ECE Food for Kids Programme.

If you are not registered for NP2 the following guidance will help you meet this criterion:

You need to be able to store perishable food at or below 5°C

A fridge is the most practical way of storing perishable food at a safe temperature at or below 5°C. It should be large enough to store perishable food (including food brought by children) and any medication that needs to stay cold.

All foods must be protected from pests

A good way to protect against pests is to store perishable items in the fridge and keep dry goods in sealed containers.

To protect food from pests you must only use open shelves to store sealed packets, while non-perishable food should be in containers. 

You must be able to cook and/or heat food to safe temperatures

The equipment or appliances needed will depend on the number of children you cook or heat food for, and the type of meals you prepare. You may want to consider microwaves, stove tops and ovens.

You must be able to hygienically wash dishes 

 You could use either a dishwasher, or wash dishes by hand. 

Dishwashers

Depending on your service’s needs and the number of children attending, you may consider purchasing a domestic or commercial dishwasher. Both types have their advantages and disadvantages. A commercial dishwasher is preferred because it can be operated at higher temperatures. However, domestic dishwashers are cheaper (compared to commercial) and can be used to hygienically clean toys and other play equipment.

You need a sink with a hot water connection

This will enable you to hygienically hand wash items, when needed. It also gives you the ability to use hot water for other purposes, such as cleaning food preparation surfaces.

You need to be able to store food, utensils and equipment 

You can do this in different ways, but you may want to consider having cupboards and draws to store utensils, food and equipment. There should be a separate storage area for chemicals and cleaning supplies.

You need food preparation surfaces that can be easily maintained and kept hygienic

You can do this in different ways: 

• consider using stainless steel benches, laminate surfaces, or other solid surfaces when preparing food 
• clean and sanitise frequently when in use 
• check surfaces regularly for signs of wear and tear, chips, scratches, loose tiles, cracked grout or worn sealant, and fix these issues when required. This is important because moisture can penetrate the surface and make the surface difficult to keep hygienic.

Regularly check everything in your kitchen in your kitchen facilities are in good working order.