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).
Suggested search terms
Hold Ctrl to select multiple terms. Using ‘any words’ functions as an “OR” search. Using ‘all words’ functions as and “AND” search.
Search Criteria:
| Document title | Relevant text in the policy | Domain | Topic | State | Local Government name | Council type |
|---|---|---|---|---|---|---|
| Pyrenees Shire Healthy and Well Plan 2017-2021 | Identify and build the capacity of local community champions of all ages to teach skills such as cooking, growing produce and budgeting Encourage community members to participate in these local opportunities to gain skills and knowledge and promote intergenerational connections | Health and Wellbeing | Education/events on food system issues | Victoria | Pyrenees | Regional |
| Pyrenees Shire Healthy and Well Plan 2017-2021 | Support the delivery of healthy eating messages to families | Health and Wellbeing | Education/events on food system issues | Victoria | Pyrenees | Regional |
| Pyrenees Shire Healthy and Well Plan 2017-2021 | Work with partner organisations to promoting water consumption messages | Health and Wellbeing | Education/events on food system issues | Victoria | Pyrenees | Regional |
| Pyrenees Shire Healthy and Well Plan 2017-2021 | Support community and sporting groups to develop healthy eating practices eg participation in ‘Good Sports’ | Health and Wellbeing | Partner with sport clubs to provide healthy choices | Victoria | Pyrenees | Regional |
| Pyrenees Shire Healthy and Well Plan 2017-2021 | Continue to promote healthy eating in the Pyrenees Shire workplace | Health and Wellbeing | Healthy eating by LG staff | Victoria | Pyrenees | Regional |
| Pyrenees Shire Healthy and Well Plan 2017-2021 | Work with food retailers to make healthier options an easy and appealing choice | Health and Wellbeing | Encourage existing retailers/caterers to sell healthy, sustainable and affordable food | Victoria | Pyrenees | Regional |
| Pyrenees Shire Healthy and Well Plan 2017-2021 | Work with partner organisations and retailers to consider ways to encourage purchasing of water over high sugar drinks. | Health and Wellbeing | Encourage existing retailers/caterers to sell healthy, sustainable and affordable food | Victoria | Pyrenees | Regional |
| Pyrenees Shire Healthy and Well Plan 2017-2021 | Investigate the installation of drinking water refill stations in key public spaces | Health and Wellbeing | Access to safe drinking water | Victoria | Pyrenees | Regional |
| Pyrenees Shire Healthy and Well Plan 2017-2021 | Support access to and promote the YMCA men’s program, and local men’s shed and community garden initiatives | Sustainability and Environment | Food production on LG land | Victoria | Pyrenees | Regional |
| Pyrenees Shire Healthy and Well Plan 2017-2021 | Support access to and promote the YMCA men’s program, and local men’s shed and community garden initiatives | Sustainability and Environment | Home and community gardening | Victoria | Pyrenees | Regional |
| Pyrenees Shire Healthy and Well Plan 2017-2021 | Identify and build the capacity of local community champions of all ages to teach skills such as cooking, growing produce and budgeting | Sustainability and Environment | Home and community gardening | Victoria | Pyrenees | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | Children Have Access to Safe Drinking Water and Beverages – Safe Operating Procedure Identify Related Hazards/Risks Dehydration. Controls for Hazards/ Risks Ensure water is available at all times to children (see Job Steps). Job Steps: • Safe drinking water must be accessible to children at all times • If other beverages are provided, it is the parents/guardians responsibility to label drink bottles with child’s name • Educators must ensure that they have drink bottles with them for the children at all times, when on excursions Important Notes • Educators must ensure that children have access to safe drinking water at all times • Water is the best way to quench a thirst and it doesn’t contain added sugar that is found in fruit juices, soft drinks, and other sweetened drinks. Reduced fat milk for children over two is a nutritious drink and a great source of calcium • Water and /or beverages must be appropriate to the needs of each child and provided on a regular basis throughout the day | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | Healthy Eating – Procedure Queanbeyan Family Day Care is committed to implementing the healthy eating key messages outlined in Munch & Move, the Australian Guide to Healthy Eating and the Dietary Guidelines for Children and Adolescents and to supporting the National Healthy Eating Guidelines for Early Childhood Settings, Further, Queanbeyan Family Day Care recognises the importance of supporting families in providing healthy food and drink to their children. It is acknowledged that the early childhood setting has an important role in supporting families in healthy eating. Where food is supplied by the parent, educators will: • Provide information to families on the types of foods and drinks recommended for children and suitable for children’s lunchboxes • Encourage children to eat the more nutritious foods provided in their lunchbox, such as sandwiches, fruit, cheese and yoghurt, before eating any less nutritious food provided • Discourage the provision of highly processed snack foods high in fat, salt and sugar and low in essential nutrients in children’s lunchboxes. Examples of these foods include lollies, chocolates, sweet biscuits, muesli bars, breakfast bars, fruit filled bars, chips, oven-baked crackers and corn chips In addition, educators will: • Ensure water is readily available for children to drink throughout the day • Offer food and drink at regular and predictable intervals • Be aware of children with food allergies, food intolerances and special dietary needs and consult with families to determine specific food related requirements and develop individual management plans • Minimise the risk of choking through provision of appropriate foods and supervision • Undertake regular professional development to maintain and enhance related to early childhood nutrition, food safety and hygiene • Provide a positive eating environment which reflects cultural and family values Educators will: • Sit with the children at meal and snack times to role model healthy food and drink choices and actively engage children in conversations about the food and drink provided • Endeavour to recognise, nurture and celebrate the dietary differences of children from culturally and linguistically diverse backgrounds • Create a relaxed atmosphere at mealtimes where children have enough time to eat and enjoy their food as well as enjoying the social interactions with educators and other children • Encourage older toddlers and preschoolers to assist to set and clear the table and serve their own food and drink to foster children’s independence and self-esteem • Respect each child’s appetite. If a child is not hungry or is satisfied, educators do not insist he/she eats • Be patient with messy or slow eaters • Encourage children to try different / new foods but will not force them to eat • Not use food as a reward or withhold food from children for knowledge and skills disciplinary purposes 58 Healthy Eating | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | Where educators are providing food and beverages to the children, the following must be followed: • The food and beverage provided is nutritious and sufficient to meet the needs of the child • The food and beverage provided is chosen having regard to the dietary requirements of individual children taking into account each child’s growth and development needs, including any specific cultural, religious or health requirements • A wide variety of healthy and nutritious foods for meals and snacks including fruit and vegetables, wholegrain cereal products, dairy products, lean meats and alternatives • Plan healthy snacks to complement what is served at mealtimes and ensure snacks are substantial enough to meet the energy and nutrient needs of children • Vary the meals and snacks to keep children interested and introduce a range of healthy food ideas • Plan and display a weekly menu | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | 1. OUTCOME: Children will be provided with healthy food and participate in physical activity whilst in care. 2. POLICY: Educators will provide resources to parents which encourage healthy food is provided for children in care. Educators will also incorporate physical activity into their program each week. 3. RELEVANT LEGISLATION: Education and Care Services National Regulations 2011 Education and Care Services National Law Act 2010 4. CONTENT: Queanbeyan Family Day Care recognises the importance of healthy eating to the growth and development of young children and is committed to supporting the healthy food and drink choices of children in their care. The service is committed to implementing the healthy eating key messages outlined in Munch & Move and to supporting the National Healthy Eating Guidelines for Early Childhood Settings . Educators will promote healthy food and drinks based on the Australian Guide to Healthy Eating and the Dietary Guidelines for Children and Adolescents. If an educator has any concerns about a child’s diet he/she should speak to the parents and/or the Family Day Care Co-ordination Unit. 5. KEY RESOURCES www.acecqa.gov.au www.qprc.nsw.gov.au www.education.gov.au/child-care-service-handbook-0 Guide to the National Quality Standard 2011 Staying Healthy in Childcare 5th Edition www.humanservices.gov.au www.kidsafe.com.au www.dec.nsw.gov.au Education and Care Services National Regulations 2012 Education and Care Services National Law 2011 6. PERFORMANCE INDICATORS: • Number of educators who incorporate healthy eating and physical activities in their daily routine 7. RELEVANT PROCEDURES: Healthy Eating – Procedure Children Have Access to Safe Drinking Water and Beverages – Safe Operating Procedure Cooking Activity with Children – Safe Operating Procedure | Health and Wellbeing | Education/events on food system issues | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | Cooking Activity with Children – Safe Operating Procedure Identify Related Hazards/Risks • Contamination of foodstuffs • Allergic reaction Controls for Hazards/Risks • Ensure food is prepared using hygienic methods to prevent the spread of bacteria (see Job Steps and Important Notes) • When undertaking any cooking activity with children, it is imperative that educators are aware of any allergy that children may have (particularly in relation to eggs, dairy products etc.) Job Steps: • Clean the food preparation area including cleaning the bench top and other work surfaces • Wash and dry hands before and after handling food • Wear disposable gloves • Gather all equipment and ingredients required for the cooking activity • Ensure all children wash and dry their hands • Prepare food, with children assisting as much as possible • Ensure children handle food in a hygienic manner • Once food preparation is complete, clean the bench top and other work surfaces • If cooking on the stove or in the oven is required ensure the task is completed with children watching from a safe distance • Wash and dry hands after removing and discarding disposable gloves If any leftovers remain If there are any leftovers – it is recommended that they be covered, labelled with the date, refrigerate and use within 24 hours. | Health and Wellbeing | Education/events on food system issues | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | Healthy Eating – Procedure Queanbeyan Family Day Care is committed to implementing the healthy eating key messages outlined in Munch & Move, the Australian Guide to Healthy Eating and the Dietary Guidelines for Children and Adolescents and to supporting the National Healthy Eating Guidelines for Early Childhood Settings, Further, Queanbeyan Family Day Care recognises the importance of supporting families in providing healthy food and drink to their children. It is acknowledged that the early childhood setting has an important role in supporting families in healthy eating. Where food is supplied by the parent, educators will: • Provide information to families on the types of foods and drinks recommended for children and suitable for children’s lunchboxes • Encourage children to eat the more nutritious foods provided in their lunchbox, such as sandwiches, fruit, cheese and yoghurt, before eating any less nutritious food provided • Discourage the provision of highly processed snack foods high in fat, salt and sugar and low in essential nutrients in children’s lunchboxes. Examples of these foods include lollies, chocolates, sweet biscuits, muesli bars, breakfast bars, fruit filled bars, chips, oven-baked crackers and corn chips In addition, educators will: • Ensure water is readily available for children to drink throughout the day • Offer food and drink at regular and predictable intervals • Be aware of children with food allergies, food intolerances and special dietary needs and consult with families to determine specific food related requirements and develop individual management plans • Minimise the risk of choking through provision of appropriate foods and supervision • Undertake regular professional development to maintain and enhance related to early childhood nutrition, food safety and hygiene • Provide a positive eating environment which reflects cultural and family values Educators will: • Sit with the children at meal and snack times to role model healthy food and drink choices and actively engage children in conversations about the food and drink provided • Endeavour to recognise, nurture and celebrate the dietary differences of children from culturally and linguistically diverse backgrounds • Create a relaxed atmosphere at mealtimes where children have enough time to eat and enjoy their food as well as enjoying the social interactions with educators and other children • Encourage older toddlers and preschoolers to assist to set and clear the table and serve their own food and drink to foster children’s independence and self-esteem • Respect each child’s appetite. If a child is not hungry or is satisfied, educators do not insist he/she eats • Be patient with messy or slow eaters • Encourage children to try different / new foods but will not force them to eat • Not use food as a reward or withhold food from children for knowledge and skills disciplinary purposes | Health and Wellbeing | Education/events on food system issues | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | Undertake regular professional development to maintain and enhance related to early childhood nutrition, food safety and hygiene | Health and Wellbeing | Education/events on food system issues | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | The food and beverage provided is chosen having regard to the dietary requirements of individual children taking into account each child’s growth and development needs, including any specific cultural, religious or health requirements | Health and Wellbeing | Traditional food cultures | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | Storing and Heating Breast Milk – Safe Operating Procedure Identify Related Hazards/Risks • Contamination of foodstuffs • Risk of burns Controls for Hazards/Risks • Ensure breast milk is stored and heated using hygienic methods to prevent the spread of bacteria • Baby bottles must never be heated in the microwave. The temperature may become extremely hot, at temperatures high enough to cause burns or steam buildup that could explode–this is especially problematic for baby bottles, and is one of the reasons why baby bottles should never be heated in the microwave (microwaving can also break down the disease-fighting ability of breast milk) Educators are to support mothers of babies up to 12 months old to provide expressed breast milk, or to visit the educator’s home to feed their babies. Storing Breast Milk • Refrigerated for 3-5 days at 4 degrees or lower (4 degree Celsius is the typical temperature of a standard refrigerator), always store breast milk at the back of the refrigerator, not in the door • Stored without refrigeration (if needed) for 6-8 hours if the room temperature is less than 26 degree Celsius Rewarming breast milk • Stand the bottle of breast milk in a container of hot water for no more than 10 minutes • Before feeding the baby, check the temperature of the milk by letting a little drop onto the inside of your wrist – it should feel comfortably warm or even a little bit cool Never microwave breast milk. | Health and Wellbeing | Breastfeeding | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | Children Have Access to Safe Drinking Water and Beverages – Safe Operating Procedure Identify Related Hazards/Risks Dehydration. Controls for Hazards/ Risks Ensure water is available at all times to children (see Job Steps). Job Steps: • Safe drinking water must be accessible to children at all times • If other beverages are provided, it is the parents/guardians responsibility to label drink bottles with child’s name • Educators must ensure that they have drink bottles with them for the children at all times, when on excursions Important Notes • Educators must ensure that children have access to safe drinking water at all times • Water is the best way to quench a thirst and it doesn’t contain added sugar that is found in fruit juices, soft drinks, and other sweetened drinks. Reduced fat milk for children over two is a nutritious drink and a great source of calcium • Water and /or beverages must be appropriate to the needs of each child and provided on a regular basis throughout the day | Health and Wellbeing | Access to safe drinking water | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | Children should always wash hands: • On arrival at the educator’s home • Before eating and handling food • After eating and handling food | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | Educators are required to have a designated area for food preparation and storage, and for preparation of bottles, which is safe and hygienic. Educators must also ensure that all food or bottle preparation and storage areas are separate from nappy change and toileting areas. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | Educators should always wash hands: • Before handling food, including babies’ bottles. • Before eating | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | Food Preparation – Procedure Educators must ensure that food provided to children has been stored, prepared and served in a safe and hygienic manner which promotes hygienic food practices. Educators will: • Ensure that the educator and children wash and dry their hands (using soap, warm running water and single use or disposable towels) before handling food or eating meals and snacks • Discourage children from handling other children’s food and utensils • Ensure they attend relevant training courses Where an educator is handling food (even if this is only providing morning and afternoon tea), the educator must notify the Queanbeyan City Council Environmental Health Services (and complete a “Council Food Registration form”). Educators need to provide documentation to the scheme showing that they have notified the above organisation. The provision of food in family day care is deemed as “low risk”. | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | Food Safety – Safe Operating Procedure Identify Related Hazards/Risks Contamination of foodstuffs. Controls for Hazards/Risks • Ensure food is prepared using hygienic methods to prevent the spread of bacteria (see Job Steps) • Food is an excellent place for germs to grow – in the right conditions, the number of bacteria in food can double every 30 minutes. Germs that do not grow in food can still be passed from person to person in food. Germs that are common on our skin and in the environment can cause food poisoning if they grow to large numbers in food • The best ways to prevent diseases spreading through food are thorough hand hygiene, not sharing food, plates or preparation areas clean utensils; preparing and storing food properly, and keeping food • Disinfectants or sanitisers are not routinely needed in food preparation areas if surfaces are thoroughly cleaned with warm, soapy water and allowed to dry • Always wash hands before handling food. There is no need to wear gloves when preparing food if your hands are clean Job Steps: • All educators to be aware of infection control procedures and always wash hands before and after food preparation • Check that all children have washed their hands before they eat or drink • Before meals, clean tables that are to be used for the meal • Use food tongs when handling food • Do not allow children to share individual eating utensils • Use a separate spoon for each baby you feed • Teach children to turn away from food when they cough or sneeze, and then to wash their hands • If you are interrupted while preparing food or spoon-feeding an infant, be sure to wash your hand again before you continue • Use separate equipment for preparing raw and cooked food • Use separate chopping boards for raw meat, fish, chicken and vegetables • Use disposable hand towels if possible • If fabric hand towels, aprons, tea towels and dishcloths are used these must be changed daily. • Prepare food quickly as close to serving time as possible. This will minimise the risk of food poisoning • Any foods prepared in advance must be refrigerated until cooked or served • If food is cooked in advance then it should be held hot (above 60 degrees Celsius) until served or chilled to refrigeration temperature as quickly as possible, then held at 5C or less until it is reheated for service • Food may only be reheated once | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | Food Safety, Preparation and Handling Food Policy 1. OUTCOME: Stakeholders are aware of their rights and responsibilities in relation to practices for handling, preparing and storing food. 2. POLICY: Educators must ensure that food and drinks provided to the child is healthy, is stored, prepared and served in a safe and hygienic. Educators must also provide a positive eating environment and encourage communication with parents about the provision of appropriate healthy food and drinks for children. 3. RELEVANT LEGISLATION: Education and Care Services National Regulations 2011 Education and Care Services National Law Act 2010 4. CONTENT: Queanbeyan Family Day Care recognises the importance of healthy eating to the growth and development of young children and is committed to supporting the healthy food and drink choices of children in their care. 5. KEY RESOURCES: www.healthykids.nsw.gov.au Get Up and Grow: Healthy Eating and Physical Activity for Early Childhood Australian Guide to Healthy Eating and the Dietary Guidelines for Children and Adolescents Food Safety Standards for Australia 2001 www.acecqa.gov.au www.qprc.nsw.gov.au www.education.gov.au/child-care-service-handbook-0 Guide to the National Quality Standard 2011 Staying Healthy in Childcare 5th Edition www.humanservices.gov.au www.kidsafe.com.au www.dec.nsw.gov.au Education and Care Services National Regulations 2012 Education and Care Services National Law 2011 6. PERFORMANCE INDICATORS • No. of children who are provided with healthy food 7. RELATED PROCEDURES Food Preparation – Procedure Preparing Food – Safe Operating Procedure Heating Food – Safe Operating Procedure Food Safety – Safe Operating Procedure Storing and Heating Breast Milk – Safe Operating Procedure Preparing Babies’ Formula – Safe Operating Procedure Storing, Heating and Serving Babies’ Bottles – Safe Operating Procedure | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | Heating Food – Safe Operating Procedure Identify Related Hazards/Risks Contamination of foodstuffs. Controls for Hazards/Risks • Ensure food is heated using hygienic methods to prevent the spread of bacteria (see Job Steps and Important Notes) • Keep food hot (more than 60 degrees celsius or cold 5 degree celsius or less), otherwise, do not keep it all • Always wash hands before handling and heating food Job Steps: • Ensure food is placed into a microwave safe container and is covered • Place food in microwave and heat for 1 minute • Stir food and heat for another minute • Stir food again and test temperature using a temperature probe. Reheated food should reach 60 degree Celsius. However in childcare it is recommended that food is reheated until it reaches 70 degrees celsius and should stay at this temperature for 2 minutes. (The reason for this is that educators do not know if the prepared food has been cooked, stored and transported to the service correctly.) • Stir food to cool it slightly before giving to the child. Check that the food has cooled before giving it to the child. Remove a small piece of food with a spoon to another place and test temperature of the food with your hand. Throw this piece of food away and wash the spoon • Throw out all leftovers. Tell parents what food their child left, but do not return the leftover food to the parents • Wipe/wash child’s hands and face Important Notes Bacteria grows in temperatures between 5 degrees Celsius and 60 degrees Celsius. Kitchen temperatures are within this range so it is not safe to leave food at room temperature for more than two hours. • Prepare food quickly as close to service time as possible. This will minimise the risk of food poisoning • Any foods prepared in advance must be refrigerated until cooked or served • If food is cooked in advance then it should be held hot (above 60 degrees celsius until served or chilled to refrigeration temperature as quickly as possible, then held at 5 degrees celsius or less until it is reheated for use in a childcare setting | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | Important Notes • Do not use the raw meat cutting board for cutting up other foods • Wash fruit and vegetables before cooking and/or serving • Clean work surfaces before and after use • Spills should be cleaned up as they occur • Knives must be washed thoroughly • High risk foods must be on the bench for as little time as possible and never more than 2 hours in total (this includes preparation, serving and eating time.). High risk foods include meat (lamb, beef and poultry products), cream and cooked rice and pasta fish, eggs (including mayonnaise and desserts based on eggs), | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Queanbeyan-Palerang | Regional |
| Queanbeyan Family Day Care – Policy and Procedure Manual Quality Area 2 Children’s Health and Safety | Preparing Food – Safe Operating Procedure Identify Related Hazards/Risks Contamination of foodstuffs. Controls for Hazards/Risks • Ensure food is prepared using hygienic methods to prevent the spread of bacteria (see Job Steps) • Always wash hands before preparing food. There is no need to wear gloves when preparing food if your hands are clean Job Steps: • All educators to be aware of infection control procedures and always wash hands before and after food preparation. • Clean the tables to be used in food preparation • Use separate equipment for preparing raw and cooked fish • Use separate chopping boards for raw meat, fish, chicken and vegetables • Use disposable hand towels if possible. are used these must be changed daily • Once food preparation is complete, clean the bench top and other work surfaces If fabric hand towels, aprons, tea towels and dishcloths | Food Quality and Safety | Education on/enforce food safety regulations | NSW | Queanbeyan-Palerang | Regional |