Welcome to the Australian Local Food System Policy Database. This is a collection of policies from New South Wales (NSW) and Victorian local governments that relate to healthy, sustainable, and equitable food systems.
For further information about using the database and how it was created see How to use the database. You can search the database by using the fields below. Domain refers to eight broad categories under which various topics are situated. The domains and topics are based on a framework of recommendations for local government action on creating a healthy, sustainable, and equitable food system (also located on the ‘How to use the database’ page linked above).
To cite the database: Reeve B, Carrad A, Rose N, Charlton K & Aguirre-Bielschowsky I (2021) Australian Local Food System Policy Database. Available at: https://law-food-systems.sydney.edu.au/policy-database (access date).
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Hold Ctrl to select multiple terms. Using ‘any words’ functions as an “OR” search. Using ‘all words’ functions as and “AND” search.
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| Document title | Relevant text in the policy | Domain | Topic | State | Local Government name | Council type |
|---|---|---|---|---|---|---|
| Children’s Services HEALTH AND SAFETY: Nutrition/Food/Beverages/Dietary Requirements | Staff will adhere to best practices around safe storage and heating of both expressed breast milk and formula. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Bland | Regional |
| Children’s Services HEALTH AND SAFETY: Nutrition/Food/Beverages/Dietary Requirements | They implement adequate health and hygiene practices and use safe practices for handling, preparing and storing food to minimise risks to children. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Bland | Regional |
| CHILDREN’S SERVICES | Quality Area 2 – Children’s health and safety Children have the right to experience quality education and care in an environment that safeguards and promotes their health, safety and wellbeing. Council is committed to ensuring that each child’s health and safety needs are met. This includes individual health and comfort requirements, effective hygiene practices to control the spread of through the implementation of infectious diseases, and the prevention and management of injuries and illness. Staff promote the importance of healthy eating and physical activity by ensuring children’s nutritional and physical health needs are met and that opportunity for learning about healthy lifestyles underpins everyday routines and experiences. | Health and Wellbeing | Education/events on food system issues | NSW | Singleton | Regional |
| Children’s Services Policy No 2.15 | Aim: To ensure children are provided with food and beverages that are nutritionally sound, varied and adequate in quantity, which comply with the Dietary Guidelines for children and adolescents. To ensure that the service menus are age appropriate, taking into consideration the Recommended Dietary Intake and the individual requirements for children with food allergies or food intolerances. | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.15 | All meals will be low in salt and saturated fats. The service will provide high fibre breads, such as multigrain and whole meal. Fruit will be served at morning and afternoon teatime. A least two – three different fruits will be offered at these times to provide children will choice. Where vegetables are served as an accompaniment to a meal, children will be offered at least two to three different vegetables to provide children with a choice. Where vegetables are included in the meal, such as a stir-fry, the meal will include at least two to three different vegetables. Where a child is a vegetarian a specific menu will be available to ensure that the child is receiving the recommended intake of protein and iron from other sources. Children will be regularly offered food and beverages. Children will have access to safe drinking water at all times. Tap water will be provided to children. Drinks high in sugar, such as juice or Ribena, will not be provided by the service. Staff will offer water frequently to children during warm weather. Full cream milk will be provided for children 1 to 2 years of age. Reduced fat milk (containing 1.0-2.5% fat, not skim milk) will be provided for children over 2 years of age, as recommended by the Dietary Guidelines. Yoghurt, cheese, dairy desserts and calcium fortified soy products will be provided to children as part of a balanced menu at the Nominated Supervisor/Family Day Care Educator’s discretion. Reduced fat varieties of foods may be served to children over two years of age. Where a child has an intolerance or allergy to dairy products the service will provide alternatives such as soy products. Parents/guardians are required to discuss these alternatives with the Centre staff. Where a child has an allergy or intolerance to wheat or gluten the service will provide alternatives such as gluten or wheat free bread. Parents/guardians are required to discuss these alternatives with the Centre staff. Parents/guardians will be informed when their child is not eating well. Children will be encouraged to eat their meals; however, they will not be forced to eat. Where a child is generally a poor eater an alternative meal may be arranged. Meal times will be pleasant occasions and food will not be used as a reward or punishment, either in its provision or denial. The service menu will be on display. Parents/guardians are invited to add comments, or suggestions to the menu. The service will provide a range of meals that reflect the cultural diversity of Australia. | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.15 | Children will have opportunities, as part of the service program, to assist in food preparation with age appropriate experiences. These experiences will focus on hygiene, safe cooking practises and healthy food choices. Children attending the Outside of School Hours services will be provided with a balance of nutritious foods from each food group for snacks as required. These snacks are not substitutions for main meals and are not designed to provide a child with the required daily intake of nutrients. The service will provide parents/guardians with information on the Dietary Guidelines and Recommended Dietary Intake as part of continuing information exchange. Children will be encouraged to rinse their mouth with water or eat a piece of apple or cheese after meals to assist in removing food debris from the mouth and cleansing the teeth. Our educators will encourage the children to sit down while drinking or eating. Where time permits, educators will sit and eat and drink with children to role model good eating etiquette and to make meal times a pleasant social occasion for children. Our educators will discourage any thumb or finger sucking. Our educators will actively discuss and incorporate information on oral health and nutrition into our learning curriculum. The Centre will provide access to fresh drinking water throughout the day and during lunch meals. The Centre will encourage healthy eating habits. Arrange | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.15 | Educators will talk to the children about healthy food choices. Educators will provide feedback to parents/guardians if their child is not eating the food being provided. Children will have opportunities, as part of the service program, to assist in food preparation with age appropriate experiences. These experiences will focus on hygiene, safe cooking practises and healthy food choices. Foods that require refrigeration will be stored in the fridge at the service/educators home. Bottles of breast milk or cow’s milk, as provided by the parents/guardians, will be stored in the fridge. Bottles will be warmed with a bottle warmer or placed in warm water to heat. Educators are not to use a microwave oven when heating baby’s bottles. Bottles will be heated once. Any unused milk will be discarded and bottles will be rinsed out. FOR SERVICES PROVIDING CARE FOR BABIES Storage and heating of breast milk or formula: Parents/guardians are required to provide breast milk or formula (prepared) in bottles that are labelled with the child’s name. The bottles are to be stored in the refrigerator until required. Bottles will be heated to the required temperature using a bottle warmer. Bottles are never to be heated in a microwave oven. Bottles will only be heated once. Any unused milk will be discarded and bottles rinsed out. Starting solids: Breast milk, or formula, provides babies with all the nutritional requirements that their bodies need until around 6 months of age. At this stage babies often start to show signs that they are ready for solids. These include: an increased interest in what people are eating, chewing on objects, and an increased strength of the sucking reflex. Solids will be introduced on parents/guardians’ advice and in conjunction with nutritional guidelines. Staff/carers may provide advice to parents/guardians on what foods to introduce to the baby and methods of introduction. The service will prepare freshly prepared foods for the babies to the consistency that is required. The service will further assist the parents/guardians in introducing solids by offering the foods that are being offered at home. Parents/guardians are asked to inform the service as they introduce new foods. | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.15 | FOR SERVICES WHERE FOOD IS BROUGHT FROM HOME Vacation Care Services, Family Day Care homes, and on occasion in Long Day Care, food is supplied by the parents/guardians. This may be due to the fact a child may be on a restricted diet, require specially prepared food, or that the service does not provide meals to children (such as a Family Day Care home). In these situations the service/educator must ensure that food brought from home is safe, appropriate, in line with the Dietary Guidelines and stored correctly. When food is brought from home: The service/educator will provide information to parents/guardians that will assist the family in providing healthy meals that: o Meet Dietary Guidelines. o Are age appropriate. o Are of a variety and quantity that will satisfy the child’s appetite and interest. o Are transported to the service within the safe temperature range (below 5°C or over 60°C). Parents/guardians are required to provide nutritionally sound snacks. High sugar snacks and treats, such as chips and lollies should not be provided. Parents/guardians are to ensure that they provide adequate food to meet their child’s needs for the entire day. The service or educator will have additional healthy food available for the children in case a situation arises where a child’s meal is insufficient in quantity. Parents/guardians are to be aware that this range of food will be limited. Parents/guardians may be asked to omit foods from their child’s meals. This may occur if another child in the service suffers from an allergy, or if the service feels that a particular food being provided is not nutritionally sound, bearing in mind the child’s age. The service/educator will provide educational activities and information to parents/guardians and children on healthy eating. Educators are encouraged to sit with the children whilst they eat to promote socialisation and to assist in creating a pleasant environment. Willoughby C | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.15 | NUTRITIONAL GUIDELINES FOR SERVICES/EDUCATOR’S WHO PROVIDE MAIN MEALS Children will be provided with a range of foods that are consistent with the Dietary Guide. Where children are provided with care for 8 hours or more in one day the service will provide a balanced menu that will supply the child with at least 50% of the recommended daily intake of nutrients. ** Menu planning does not apply to OOSH services that provide afternoon tea only. It is recommended that these services provide fruit and vegetables for afternoon tea with a snack/light meal. Menu Planning: The menu of a service will reflect the age, stage of development, cultural background and likes of the children in that service. The menu will be developed using a range of recipes to ensure that the children are provided with a variety of meals. These menus are available to parents/guardians. A list of ingredients used and recipes may be available upon request. (Long Day Care only). Menus will be written every two weeks and placed on display for parents/guardians. Menus will be developed for a two-week period, to ensure that they offer a balance of meals throughout those two weeks. The menu will provide as much detail as possible on the type of food provided. Each menu will provide information on any alternative meals served to children who are on a restricted diet. Where the service provides care for babies the menu will provide specific information for the meals prepared for this age group. If the meal was changed for any particular reason, such as shortage of bananas, then the menu will be altered as such. Family Day Care and Long Day Care: Over a two week period the menu will provide each child with the following: 1 serve of milk, cheese and/or yoghurt per day. (Dairy foods are tooth friendly foods and can actually help protect teeth against damage from acid produced by plaque.) 1 – 2 serves of fruit per day [as a minimum]. 2 serves of vegetables per day: Willo | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.15 | To cater for any specific cultural, religious or health requirements of children being cared for in the service. To | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.15 | Up to 2 complete vegetarian meals per fortnight. 2 serves of cereals per day. 6 serves of lean red meat per fortnight. Up to 2 serves of white meat per fortnight. Children will be offered water with meals. G | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.15 | Children will have opportunities, as part of the service program, to assist in food preparation with age appropriate experiences. These experiences will focus on hygiene, safe cooking practises and healthy food choices. Children attending the Outside of School Hours services will be provided with a balance of nutritious foods from each food group for snacks as required. These snacks are not substitutions for main meals and are not designed to provide a child with the required daily intake of nutrients. The service will provide parents/guardians with information on the Dietary Guidelines and Recommended Dietary Intake as part of continuing information exchange. Children will be encouraged to rinse their mouth with water or eat a piece of apple or cheese after meals to assist in removing food debris from the mouth and cleansing the teeth. Our educators will encourage the children to sit down while drinking or eating. Where time permits, educators will sit and eat and drink with children to role model good eating etiquette and to make meal times a pleasant social occasion for children. Our educators will discourage any thumb or finger sucking. Our educators will actively discuss and incorporate information on oral health and nutrition into our learning curriculum. The Centre will provide access to fresh drinking water throughout the day and during lunch meals. The Centre will encourage healthy eating habits. | Health and Wellbeing | Education/events on food system issues | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.15 | Educators will talk to the children about healthy food choices. Educators will provide feedback to parents/guardians if their child is not eating the food being provided. Children will have opportunities, as part of the service program, to assist in food preparation with age appropriate experiences. These experiences will focus on hygiene, safe cooking practises and healthy food choices. | Health and Wellbeing | Education/events on food system issues | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.15 | Starting solids: Breast milk, or formula, provides babies with all the nutritional requirements that their bodies need until around 6 months of age. At this stage babies often start to show signs that they are ready for solids. These include: an increased interest in what people are eating, chewing on objects, and an increased strength of the sucking reflex. Solids will be introduced on parents/guardians’ advice and in conjunction with nutritional guidelines. Staff/carers may provide advice to parents/guardians on what foods to introduce to the baby and methods of introduction. The service will prepare freshly prepared foods for the babies to the consistency that is required. The service will further assist the parents/guardians in introducing solids by offering the foods that are being offered at home. Parents/guardians are asked to inform the service as they introduce new foods. | Health and Wellbeing | Education/events on food system issues | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.15 | The service/educator will provide educational activities and information to parents/guardians and children on healthy eating. | Health and Wellbeing | Education/events on food system issues | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.15 | When food is brought from home: The service/educator will provide information to parents/guardians that will assist the family in providing healthy meals that: o Meet Dietary Guidelines. o Are age appropriate. o Are of a variety and quantity that will satisfy the child’s appetite and interest. o Are transported to the service within the safe temperature range (below 5°C or over 60°C). | Health and Wellbeing | Education/events on food system issues | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.15 | The service will provide a range of meals that reflect the cultural diversity of Australia. | Health and Wellbeing | Traditional food cultures | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.15 | To cater for any specific cultural, religious or health requirements of children being cared for in the service. | Health and Wellbeing | Traditional food cultures | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.15 | Bottles of breast milk or cow’s milk, as provided by the parents/guardians, will be stored in the fridge. Bottles will be warmed with a bottle warmer or placed in warm water to heat. Educators are not to use a microwave oven when heating baby’s bottles. Bottles will be heated once. Any unused milk will be discarded and bottles will be rinsed out. FOR SERVICES PROVIDING CARE FOR BABIES Storage and heating of breast milk or formula: Parents/guardians are required to provide breast milk or formula (prepared) in bottles that are labelled with the child’s name. The bottles are to be stored in the refrigerator until required. Bottles will be heated to the required temperature using a bottle warmer. Bottles are never to be heated in a microwave oven. Bottles will only be heated once. Any unused milk will be discarded and bottles rinsed out. | Health and Wellbeing | Breastfeeding | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.15 | Provide the child with anything other than water, formula, milk or breast milk. | Health and Wellbeing | Breastfeeding | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.15 | The Centre will provide access to fresh drinking water throughout the day and during lunch meals. | Health and Wellbeing | Access to safe drinking water | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.15 | Bottles of breast milk or cow’s milk, as provided by the parents/guardians, will be stored in the fridge. Bottles will be warmed with a bottle warmer or placed in warm water to heat. Educators are not to use a microwave oven when heating baby’s bottles. Bottles will be heated once. Any unused milk will be discarded and bottles will be rinsed out. FOR SERVICES PROVIDING CARE FOR BABIES Storage and heating of breast milk or formula: Parents/guardians are required to provide breast milk or formula (prepared) in bottles that are labelled with the child’s name. The bottles are to be stored in the refrigerator until required. Bottles will be heated to the required temperature using a bottle warmer. Bottles are never to be heated in a microwave oven. Bottles will only be heated once. Any unused milk will be discarded and bottles rinsed out. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.15 | General Practices: Staff involved in food preparation will have completed an approved course in Safe Food Handling. Staff and children will follow hand-washing guidelines when preparing food (refer to Hand Washing Policy 2.8). Cooks employed in Long Day Care Centres will have, as a minimum, completed an approved course in Safe Food Handling, Nutrition and Menu Planning. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.16 | Aim: To ensure that the food prepared in our services are handled, served and stored in a safe hygienic manner to prevent food contamination, risk of allergies and to maintain freshness. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.16 | CLEANING All food preparation areas are to be kept clean and sanitary at all times. Our cleaning schedule is documented on the appropriate cleaning forms. All spillages are cleaned up immediately. All equipment and utensils are cleaned after use (‘clean-as-you-go’). Food scraps are scraped or rinsed off before the cleaning process is commenced. Washing water temperature is at least 45ºC, to remove grease and dirt. Rinsing water is above 77ºC, and applied for at least thirty (30) seconds, to clean items. Only clean dish cloths are used and, if reusable, are washed after each use. Air-drying is the preferred method for drying equipment. If a tea towel is used, it should come straight from the storage cupboard/drawer not from a towel rack, and be used once only. Paper towels are a good choice as they can be used once only. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.16 | COOKING Control measures When cooking food at the service, the staff must ensure that: Raw, potentially hazardous foods are cooked to a core temperature of 60°C or hotter, or an alternative time/temperature relationship is used that will not affect microbial safety of the food. (Note: temperature should be measured at the centre or thickest point or core of cooked, potentially hazardous foods – if the core temperature is not achieved food poisoning bacteria will not have been killed). Poultry juices are checked to ensure they are clear (red meat juices may be pink). Food is stirred or turned during the cooking process to allow thorough heating. Cooked foods are recorded on the appropriate temperature record check form before serving. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.16 | COOLING & POST COOKING HANDLING Control measures When cooling food at the service, the staff must ensure that: Food is placed into shallow containers (approximately 5 cm deep) to hasten the cooling process. Foods are cooled to 5°C or less in 6 hours. That is: o foods are cooled from 60°C to 21°C within two (2) hours; o foods are cooled from 21°C to 5°C within the next four (4) hours; or o food is discarded if not cooled to 5°C within six (6) hours. Hot foods are not cooled on a bench for longer than 20-30 minutes. Foods are protected when cooling, and placed in a low traffic/preparation area, to avoid physical contamination. Non-toxic food grade packaging or storage containers are used for cooling foods, and the containers are always labelled with the ingredients, time and date. Food containers are not stacked on top of each other when food is cooling. They are arranged to allow for good air circulation. The refrigerator is not overloaded, and the temperature is checked regularly. Wherever possible, appropriate quantities of food are prepared to avoid having ‘left overs’, however when storing cooked food at the service, the staff must ensure that: Already served, left over food (that is, food that has already been offered to the children and returned to the kitchen) is not saved/stored. Left-over food not used or served within twenty four (24) hours (including extra portions made for future use), is disposed of appropriately. When extra portions are prepared and frozen for future use, they are stored in appropriately sized containers, labelled correctly (that is, with the preparation date, the food/dish name etc.) and refrigerated promptly | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.16 | Food handlers should: Bath or shower daily; Keep fingernails trim, clean and free from nail polish; Tie back long hair and cover hair with suitable covering; Use disposable tissues to blow their noses in preference to handkerchiefs. Tissues should be placed in an appropriate rubbish bin immediately after use, and once again, wash your hands, change your gloves etc.; Keep the wearing of jewellery to a minimum, for example, a wedding band (plain); Wear suitable, protective, clean clothing while preparing and handling food; and Inform visitors of personal hygiene rules, and ensure the rules are observed at all times, whilst they are in a food preparation area. Food handlers should not: Touch their nose, mouth, hair and skin during food preparation; Place their fingers in their mouth to, for example, bite their nails or lick their fingers in the kitchen; Smoke in food preparation areas; Cough or sneeze near food; Allow staff to sit on dining tables or food preparation areas; Wear stone jewellery or wrist watches in food preparation areas; or Eat or drink in the food preparation areas. When washing hands, food handlers must observe the Hand Washing procedure. Hands must only be washed in the dedicated hand basin. In addition to the Hand Washing Policy 2.8, food handlers must wash their hands after: Handling raw food (including egg shells); Eating and/or drinking; Engaging in habits that may cause contamination such as licking fingers, biting nails, smoking, touching sores; Coughing, sneezing, or blowing your nose using a handkerchief or disposable tissue; Disposing or handling waste; Handling anything else other than the food (for example, money, cleaning cloths, cleaning equipment, picking an item up from the floor); and Handling any food that may potentially contaminate other food products | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.16 | Food is never reheated for a second time – leftovers are discarded. Food is discarded within 2 hours if it is not reheated to 60°C. Food is stirred or turned during reheating (using a clean spoon on each occasion) to ensure thorough heating throughout. Clean and sanitised cooking equipment and utensils are used for reheating. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Willoughby | Metropolitan |
| Children’s Services Policy No 2.16 | FOOD PREPARATION Control measures When preparing food at the service, the staff must ensure that: Food is prepared as quickly as possible. Potentially hazardous food is not kept between the 5°C and 60°C temperature range for more than two (2) hours. Food is returned to refrigeration during excessive delays. Fruit and vegetables are washed under running water before cooking or serving. Root vegetables are also scrubbed. Raw foods, ready to eat foods and cooked foods are kept separately to prevent cross contamination. Washed and unwashed foods are separated. Separate utensils and other preparation equipment are used (for example, chopping boards, knives, tongs (colour coded chopping boards are used to identify their purpose)) when preparing raw and cooked foods to prevent cross contamination. All utensils (cutting knives etc.), food contact surfaces and cutting boards are thoroughly cleaned and sanitised before use, and when changing tasks. Food prepared in advance, that is not intended to be used immediately, is clearly labelled with a preparation date before placing in the refrigerator or freezer. Whenever handling food not intended to be cooked or treated, utensils (for example, tongs) or disposable gloves are used. Whenever using gloves they are used for single tasks and/or changed between tasks for example, between handling raw and cooked food or between handling food or cleaning cloths. Hands are washed between changing gloves and between tasks. Gloves are replaced immediately if they become torn or contaminated for any reason Cleaning cloths are colour coded, cleaned and sanitised. If direct hand contact is necessary, hands are washed and dried before handling the food. Hands are washed in the dedicated hand washing area/basin – not the food preparation sinks. Hands are washed after direct contact with food (including egg shells). All utensils, equipment, especially food contact surfaces are kept in good repair and easy to clean. An appropriate personal hygiene program is followed. Work surfaces are cleaned and sanitised after use. All spills are cleaned up as they occur. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Willoughby | Metropolitan |