Criterion PF212#

Food and drink is hygienically prepared, served and stored.

There are 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 #

The kitchen facilities educators use to prepare, serve, and store food and drink must be hygienic and suitable for purpose.  

Perishable food storage

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

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.

Cook and/or heat food to safe temperatures

Microwaves, stove tops and ovens are all acceptable options.

Wash dishes hygienically

Some homes may have a dishwasher that can be used. If the home does not have a dishwasher and the educator washes dishes by hand, then they need to be able to access: 

• a sink large enough to wash dishes effectively
• hot water
• a way to sterilize
• soap and/or dishwashing liquid
• drying racks, as tea towels are not appropriate.

Sink with a hot water connection

Having a sink with a hot water supply enables hand washing of items hygienically and to obtain hot water for other purposes, such as cleaning food preparation surfaces.

Storage for food, utensils and equipment 

Cupboards, and draws to store utensils, food and equipment with a separate storage area for chemicals and cleaning supplies are needed in each home.

Food preparation surfaces

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 checking your kitchen facilities helps keep everything in good working order.