Name of School

Nutrition Policy - Year

Address of schoolDate Policy Written: Month and year

Date of current revision: Current month and year Date of next revision: This time next year

Person responsbile: Name

Aims and Intent

The purpose of this policy is to ensure that Name of School complies with the Food Based Dietary Guidelines for South Africa and provides a food environment that is safe, healthy and conducive to learning and growth for our children.

Nutrition is the foundation of all education and parents have a responsibility to promote principles of good nutrition for their children at home and we have a responsibility to provide and reinforce the principles of good nutrition in the food it provides at school.

At Name of School we have created an environment that encourages and supports healthy eating. We share our Food and Beverage Policy with our parents so that they too can benefit from the knowledge contained herein. Our staff are all absolutely familiar with this Food and Beverage Policy.

Name of School grows healthy, well children and our meals are well-balanced, delicious and nutritious

General Key Facts

1. Name of School employs cook who prepares the meals and oversees the dishing up.2. We are fully prepared to take religious eating considerations and food allergies/intolerances into account.3. At Name of School we do not force the children to eat everything and acknowledge that children have personal likes

and dislikes, just as adults do. We will, however, continue to encourage them to taste and enjoy everything.4. Food is never used as punishment or reward.5. Breakfast, mid-morning snack, a cooked lunch, a mid-afternoon snack and a late-afternoon snack are provided during

the school day.6. Periodically we give the children a braai for lunch, especially during the Heritage theme week.7. During our Cultural theme week we will ask you to send a plate of traditional food from the nation your family is from

and the children will expierience the different tasts and textures from other countries.8. Name of School is a nut-free zone and peanut butter, or other peanut products, are not served. We do, however,

serve corn flakes which are manufactured in a factory that produces nut foods.9. We take cognisence that full cream dairy is not always that good for children and for this reason we use minimal dairy

products.10. The only food that parents bring to school is a piece of fresh fruit and a yoghurt, which will be handed to the children

when they wake up after nap time each day. The healthy snacks will immediately be put into the refrigerator so as not to break the cold chain.

11. Cool, fresh water is available to the children every day, in their classrooms and also on the playground.12. Name of School promotes healthy eating by ensuring:13. All snacks provided include at least two of the four food groups.14. All meals provided include at least three of the four food groups.15. Children have 20 – 30 minutes to enjoy meals and snacks.16. Snacks and meals are served in an environment where children can sit down to eat and enjoy their meal/snack

together without distraction.17. The children are never left to eat alone and are supervised by one or more adults at all times.18. Allowing at least two hours between the end of snack time and the beginning of the next meal time.19. At least one adult from the child’s class sits at the table with the children and eats the same food, except in teh baby

section.20. Small healthy meals given at regular intervals:21. Help children do better at school.22. Improve children’s growth, development and overall health.23. Reduce the risk of chronic disease.24. Instill good eating habits which the child takes into adulthood.

Birth to 18 months

1. The baby milks are prepared in a separate milk kitchen where no food is produced.

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2. Special baby foods such as milk formula, Cerelac, Purity and other brands are brought to school by the parents. The variety of and conistance of solids are gradually increased as the baby nears twelve months.

3. When a baby joins the nursery the parent provides the teacher with a written copy of the child’s daily routine, including meal times and quantities.

4. The babies are fed according to the routine provided and the exact amounts as per the parents instructions.5. As the baby gets older the routine will naturally until the child fits in with the class routine.6. A fresh bottle is made up before each feed. Parents of children who are on formula supply it in powder form together

with clean bottles every day. 7. As soon as the child is able to eat the solids that are provided by Name of School, as prepared by the school kitchen,

the parent stops bringing baby food to school. For as long as necessary, we will mash / cut the food into small pieces.8. At 12 months when the baby starts on yoghurt and fresh fruit the parent brings these two items to school every day in

a marked container.9. The parent places the marked food and milk containers in the fridge in the classroom when they drop their child off.10. When the baby has been fed a meal, the care giver who fed the child fills in the Food Register detailing what meal

was and how much the child ate.

11. We encourage, but do not force, the babies to learn to hold their own bottles. Until they are doing so, we feed the babies their milk ourselves, i.e. we never prop feed any child as this leads to inner- and middle-ear infections.

12. Once a child has finished drinking his/her formula bottle and there is some left over, the bottle with the remaining formula will be properly sealed and put into the child’s bag. This is so that the parents can see how much the child actually drank that day.

13. It is not the policy, even by parent request, for Name of School to re-use that formula as a host of unhealthy bacteria quickly grow in unused, mixed formula.

14. Other than lightly sugared Rooibos tea, no other beverages such as regular tea, coffee and any high-sugar drinks or undiluted fruit juices are given to the children.

15. The care givers wash their hands with soap and water before handling any food or feeding the children.

Milk Handling

1. At Name of School we are fully supportive and encouraging of breast feeding and we will accommodate and support breast feeding mothers for as long as the mother chooses the breast feed the child.

2. Breast milk in bottles may be provided daily and will be stored in the refrigerator and be warmed up before a feed.3. Formula is fed to the children as instructed by the parents.4. Sufficient breast milk and/or formula for the whole day is brought to school by the parents.5. We recommended that the breast milk, fruit and yoghurt is brought to school in a mini-cooler bag with an ice brick.

This is necessary to not break the cold chain.

6. Breast milk: brought in feeding bottles and placed in the fridge in the nursery by the parents in the mornings. Bring to school:6.1. 4 x Breast milk in feeding bottles6.2. 2 x empty, clean feeding bottles – for sterilised water and a weak solution of rooibos tea (when the child is old

enough)7. Formula: The formula must not be pre-mixed. Bring to school:

7.1. 4 x empty, sterilised feeding bottles7.2. 2 x empty, clean feeding bottles – for sterilised water and a weak solution of rooibos tea (when the child is old

enough)At feeding times the formula will be mixed with sterilised water or the breast milk warmed up.7.3. 4 x portions of unmixed, dry formula in separate containers.

18 Months and Older

1. We do not force children to eat and will make special mention in the notebook when a child has shown a poor appetite that day.

2. Our staff is trained to be patient and gentle when working with children who still need to be fed so as to encourage a healthy appetite in our children and continued enjoyment of food and mealtimes.

3. Parents provide a piece of fruit and/or a container of maas or yoghurt every day. It is served to the children when they wake up from their after-lunch nap, just before aftercare starts.

4. We pay attention to introducing new tastes and textures to the children.

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The Meals

BreakfastA varied breakfast is provided every morning (Monday to Friday) from 7.00 to 8.00 a.m in the ………………………………..

1. When children are brought to school in the mornings, they first place the child’s bag in his/her locker and then they proceed to the breakfast room. n the mornings when the parent brings the child to school, they first go to the child’s classroom to put the school bag in the child’s locker and then the parent escorts the child the the designated breakfast room.

2. The parent places the child’s clearly marked yoghurt and piece of fresh fruit in the fridge in the classroom, or hands it to the class Assistant to put in the big fridge in the kitchen.

3. In the breakfast room the parent may dish up for the child. If not, the parent hands the child to the care giver who will dish up breakfast and ensures that the child eats.

4. In the mornings a plate of toast is put in each classroom so that every child who comes to school gets a little something to eat, even if they didn’t attend breakfast. We find that the children love their (cold) toast and those who suffer from separation anxiety get some relief from their familiar, comforting piece of toast.

5. Whent he children have finished eating breakfast they will either be moved to their classrooms or go outside to play under supervision.

SnacksThe following snacks are prepared Monday to Friday:

1. Morning snack at 9.30 a.m, served in ............................ – As per the menu below. Rooibos tea (served warm with sugar and no milk).

2. After-nap snack is served in ............................... – yoghurt and rooibos tea (served warm with sugar and no milk)

a. Parents provide the yoghurt for this snack.b. When the children wake up from their nap they participate in a toilet routine.c. They snack on the yoghurt/fruit that was provided by the parents that morning.d. The children are each handed a wet wipe/cloth to clean their hands and facese. The half-day children are collected and the full-day children go to aftercare.

3. Mid-afternoon snack at 3.15 p.m, served .............................. – a piece of fruit, brown bread sandwich with a filling of jam, marmite, syrup or honey and rooibos tea (served warm with sugar and no milk).

a. Before afternoon snack the children participate in a toilet routine when they also wash their hands and faces.

b. The children take their seats at the table/in a circle in the playground and a non-denominational prayer of thanks of offered.

c. Snack is served to the younger children, older children take turns to serve and are encouraged to pour their own beverage.

d. When they have finished eating their snack the children take their cups to the basin for washing.e. Playtime resumes.f. Weather permitting the teachers regularly make a basin of soapy water and drying cloths available to

the children so that they can wash and dry their own cups.6. Late afternoon snack at 5.00 p.m, served in the ....................... – marie biscuits and/or fruit and rooibos tea

(served warm with sugar and no milk). a. By this time the children are back inside and expecting their parents to arrive at any minute.b. Before late-afternoon snack the children participate in a toilet routine when they also wash their hands

and faces.c. The children take their seats at the table/in a circle in the playground and a non-denominational prayer

of thanks of offered.d. Snack is served to the younger children, older children take turns to serve and are encouraged to pour

their own beverage. e. When they have finished eating their snack the children take their cups to the basin for washing.f. At this time the children may watch an appropriate television show while they wait for their parents.

Lunch 1. Provided every day (Monday to Friday) between 12.00 p.m to 1.00 p.m, Served in the ………………………….. 2. Before lunch the children participate in a toilet routine when they also wash their hands and faces.3. The teacher regularly involves the older children in the setting of their lunch tables.

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4. The children take their seats at the table and a non-denominational prayer of thanks of offered.5. Lunch is served to the younger children, older children take turns to serve and are encouraged to pour their own

beverage.6. When they have finished eating lunch the children take their cutlery, bowls and cups to the basin in the

classroom for washing.7. The children are each handed a wet wipe/cloth to clean their hands and faces with.8. Those who want to go to the toilet again are given an opportunity to do so.

Sample Menu

Name of School Two-Week Menu

Week 1 Monday Tuesday Wednesday Thursday FridayBreakfast Mielie meal Jungle Oats Corn flakes Maltebela Taystee Wheat9.30 a.m snack Cheese/jam

sandwich on brown bread, fresh fruit, Rooibos tea

Muffin, Rooibos tea

Cinnamon toast, fresh fruit, Rooibos tea

Banana loaf, Rooibos tea

Chicken mayo sandwich on brown bread, fresh fruit, Rooibos tea

Lunch Beef stew, rice, mixed veg. Block of chocolate

Spaghetti Napolitana (tomatoes, carrots, onions, celery). Fresh fruit

Chicken stew, rice, veggies, jelly

Baked fish fingers, kernel corn and peas, oven chips. Fresh fruit

Chicken hot dogs, roll, ice cream

After-nap snack

Yoghurt Yoghurt Yoghurt Yoghurt Yoghurt

3.15 p.m snack Muffin, Rooibos tea, fresh fruit

Egg mayo sandwich on brown bread, fresh fruit, Rooibos tea

Banana loaf, Rooibos tea, fresh fruit

Cheese/jam sandwich on brown bread, fresh fruit, Rooibos tea

Chicken mayo sandwich on brown bread, fresh fruit, Rooibos tea

5.00 p.m snack Marie Biscuits, Rooibos

Boudoir (finger) biscuits, Rooibos

Marie biscuits, Rooibos

Boudoir (finger) biscuits, Rooibos

Zoo biscuits, Rooibos

This week’s goal

Pour milk/water independently

Be willing to try new foods

Help set table Use utensils Name which new foods….

Week 2 Monday Tuesday Wednesday Thursday FridayBreakfast Mielie meal Jungle Oats Corn flakes Maltebela Taystee Wheat9.30 am snack Cheese/jam

sandwich on brown bread, fresh fruit, Rooibos tea

Muffin, Rooibos tea

Cinnamon toast, fresh fruit, Rooibos tea

Banana loaf, Rooibos tea

Egg mayo sandwich on brown bread, fresh fruit, Rooibos tea

Lunch Cottage pie: beef, mash and mixed veg. Block of chocolate

Macaroni cheese(Napolitana for lactose intolerant children)

Roast chicken, parsley potatoes, vegetables, jelly

Tuna/tinned fish casserole, egg noodles, kernel corn. Fresh fruit

Mini-pizza, ice cream

After-nap snack

Yoghurt Yoghurt Yoghurt Yoghurt Yoghurt

3.15 p.m snack Muffin, Rooibos tea, fresh fruit

Egg mayo sandwich on brown bread, fresh fruit, Rooibos tea

Banana loaf, Rooibos tea, fresh fruit

Chicken mayo sandwich on brown bread, fresh fruit, Rooibos tea

Cheese/jam sandwich on brown bread, fresh fruit, Rooibos tea

5.00 p.m snack Marie Biscuits, Rooibos

Boudoir (finger) biscuits, Rooibos

Marie biscuits, Rooibos

Boudoir (finger) biscuits, Rooibos

Zoo biscuits, Rooibos

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This week’s goal

Try new foods Manual dexterity Clean own plate independently

Explore sense of smell

Make choices

Notes:1. Toast is served with breakfast and an additional plate of toast is placed in each classroom. The children at

Name of School love their morning toast and those who suffer with separation anxiety get a lot of comfort from their familiar piece of (cold) toast.

2. Cereals and porridges are served with milk and sugar.3. If items such as muffins or fruit loaves are to be served for morning snack on any particular day, we plan the

baking and make enough so that the aftercare children can have some for afternoon snack the day before.4. Weather permitting, Friday is a picnic lunch in the garden.

Policy on Starchy Food, Dairy and SugarIn the body certain carbs turn into “prebiotics” and certain dairy products turn into “probiotics”. Both pre- and probiotics

needed by children for optimal digestion and energy

1. Starchy foods are included in the meals. The reasons for this are good:1.1. Children grow fast and need all the food groups for optimal growth.1.2. Starchy foods turn into energy and children use a lot of that.

2. Cow’s milk is a necessary part of a young child’s daily food requirement, and this responsibility is primarilly the parents. We admit children who have allergies and, therefore, use only a limited amount of dairy products, i.e. at breakfast and in dishes such as mashed potatoes).

3. The yoghurt and fruit that the parents supply are served after nap time just before aftercare begins, or in the late afternoon to stave off the hunger pangs before home time.

4. Minimal sugar is served at Name of School.

Guide to Serving Sizes for Children Aged 12 to 48 Months

Food Group 1 – Carbohydrates (Starchy) FoodsDaily Requirements

2 to 3 years old 3 servings4 to 5 years old Girls: 4 servings

Boys: 5 servingsServing Size

Bran muffin ½ to 1 medium muffinBread ½ to 1 medium sliceCrackers 1 to 3 crackersDry flaked cereal 3 to 6 heaped tablespoonsCooked porridge 5 to 8 tablespoonsNoodles/pasta 2 to 5 tablespoonsPotatoes Boiled/baked - ¼ to ½ medium potato

Mashed - 1 to 4 tablespoons Chips, thick-cut - 4 to 8 Roast - 1 small potato

Rice 2 to 5 tablespoons

Food Group 2 – Fruit and VegetablesDaily Requirements

2 to 3 years old 1 fruit serving4 to 5 years old - Vegetables:

Girls - 1 serving Boys - 1 to 1½ servings

Fruit: Girls and boys - 1 to 1½ servingsServing Size

Apple ¼ to ½ medium apple

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Avocado ½ to 2 tablespoonsBanana ¼ to 1 medium bananaBeetroot ½ to 2 tablespoonsBeans, fresh ½ to 2 tablespoonsBeans, tinned 2 to 4 tablespoonsBroccoli/cauliflower ½ to 2 tablespoonsCarrot 2 to 5 tablespoonsCelery, cucumber 2 to 8 small sticks/slicesCherry tomatoes 1 to 4 cherry tomatoesCitrus ¼ to ½ fruitGrapes/berries 3 to10 berries or grapes cut into quartersMixed vegetables 1 to 2 tablespoonsPeas ½ to 2 tablespoonsSpinach (cooked) ½ to 2 tablespoonsSweet corn ½ to 2 tablespoonsVegetable soup ½ to 1 small bowl (60 ml to 125 ml)

Food Group 3 - DairyDaily Requirement

2 to 5 years old 2 servings

Serving SizeBreast milk As requiredCow’s milk 100 to 120 mlFormula milk As requiredYoghurt 1 tub (125 ml)Custard 5 to 7 tablespoonsGrated cheese 2 to 4 tablespoons

Food Group 4 - ProteinDaily Requirement

2 to 3 years old 2 servings4 to 5 year old Girls – 3 servings

Body – 4 servingsServing Size

Beef, lamb and pork, roast ½ to 1 sliceChicken 1 to 2 small slices, or ½ to 1 drumstick, 2 to 4 small

nuggetsEggs, fried, poached, boiled, omlette ½ to 1 eggEggs, scrambled 2 to 4 tablespoonsMince meat 2 to 5 tablespoonsSausages ¼ to 1 sausageFish, fresh fillet 1 to 3 tablespoonsFish, tinned ½ to 1½ tablespoonsSoup with pulses, meat or fish 90 – 125 ml (1 small bowl)

The Other Food Group – Sugar and FatDaily Requirement

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All Ages Use minimallyServing Size

Added sugar ½ to 1 teaspoonBiscuits ½ to 1 biscuitButter/Margarine 1 teaspoonCake 2 to 4 tablespoonsFruit Juice 100 to 120 mlIce cream 2 to 3 heaped tablespoonsIce lolly ¼ to ½ of a small lollyJam/Chocolate spread 1 teaspoonJelly 2 to 4 tablespoonsMarmite Thinly spreadMayonnaise/Salad dressing 1 to 2 teaspoonsOil for frying 1 teaspoonPancakes ½ to 1 small pancakePopcorn, no sugar or salt ½ to 1 small cupPotato and vegetable crisps 4 to 6 crispsSweets, all kinds 2 to 4 sweetsTomato sauce 1 to 2 teaspoonsGravy 1 to 2 tablespoons

Dealing with Allergies

1. Allergies, food intolerances and special dietary requirements will be a shared responsibility between the child's family and Name of School.

2. Upon enrolment a child with an allergy/eating restriction is placed on the Allergy/Dietary Restrictions List which is distributed to:

a. The kitchenb. The officec. The sickroom/school nursed. Every classroom/teacher in the school

3. If a child's allergy is life-threatening a management plan has been put in place to ensure all teachers know and understand emergency protocols.

4. Children with chronic allergies have their own anti-histamine pen at school which is supplied by the parents. The pen is kept under lock and key in a medicine cabinet in the sick room.

5. Every teacher and the office have keys to the medicine cabinet. 6. Name of School is a nut-free zone and all nut and nut-related products are prohibited.

Healthy Teeth Policy

Primary responsibility lies with the parents to ensure the children’s dental health through regular 6-monthly dental check ups, routine teeth brushing and good nutrition. It is at home that the children learn to brush their teeth properly, twice a day, in the mornings and evenings.

Name of School shares the responsibility with the parents and the health of the children’s teeth is a priority. It is our aim to support the parents by teaching the children all about Healthy Teeth, thus encouraging good lifelong dental care and attention in the child.

1. We dedicate one whole theme week to Healthy Teeth.2. The educational show that month will have healthy teeth as it’s message.3. In addition, healthy teeth are incorporated into all our other self-awareness themes, such as My Body, Healthy

Lifestyle, Good Hygiene, and so on.4. From 36 months onwards the children brush their teeth at school after lunch, before nap time.5. Name of School will supply a toothbrushing kit consisting of ....., at an additional charge of.... OR YOU CAN

SAY: The parent’s bring a tooth brushing kit to school which consists of:

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a. A tube of toothpasteb. A toothbrushc. A small plastic cup

6. Each toothbrushing kit is stritcly for the child’s individual use.7. The class teacher/assistant neatly mark all toothbrushing kit items with the child’s individual name.8. The tooth brushing kits are stored out of the children’s reach on a high shelf in the bathroom.9. We teach the children that “chewing is exercise for teeth”.10. At mealtimes we show the children that they put small bites of food into their mouths, chew it properly and

swollow only when the food has become very small and soft.

Birthday Parties

Birthday parties may be held at school.1. The date of the party can be organised with the child’s teacher directly.2. The party will take the place of the mid-morning snack in that class.3. Parents are requested to limit the party goodies to a handful of marshmallows/other soft or gummy sweet, some crisps,

and a small slice of cake.4. No balloons are allowed. Balloons are very dangerous and are only used at school, under heavy supervision, if they are

necessary for an educational activity.5. No hard, boiled sweeties are allowed.6. Name of School is only able to accommodate birthday parties that take place at mid-morning snack time. Any other

time will interfere with the children’s normal daily nutrient intake as any closer to lunch time will affect the children’s appetites.

7. All food that is brought to the party by the parents is to be entered into the Food Register which is located in the school office.

8. Name of School’s nut-free zone policy must be adhered to and no nut or nut-related products will be served at the party.

9. The teacher’s are mandated to check every edible item at the party and will return any nutty/peanut butter items.10. Parents only need to bring sufficient goodies for the number of children and staff in the class. 11. If there are extras for the staff remember to give some to the cook and groundsman.12. If the parents also supply a jumping castle or clown, all the age-appropriate children who are able to participate will

also enjoy the activity. Otherwise it causes tears.

Food Register

1. The Menus that are posted up in the kitchen together our recipe book is our Food Register as we do not normally deviate from the recipes or the plan.

2. If Name of School does have to deviate from the daily menu, it will be noted in the Food Register.3. When a birthday party is held at school, the Food Register is filled in by the parents giving the party. The Register is

located in the office.4. The Babies in the nursery have their own special Food Register which is located on the teachers desk in their

classroom.

The Kitchen, Scullery and PantryThe kitchen at Name of School was designed to be efficient and easily cleaned.

1. Children are not allowed in the kitchen.2. All food preparation, takes place in the kitchen with the exception of when the older children make their own

sandwiches in their classrooms, under the supervision of the teacher and training assistant.3. (Name of school cook) supervises the cooking fo the school meals, snack production, cleanliness in the kitchen,

food ordering and proper storage.4. At Name of School we do not store large amounts of food which can become stale.

a. Dry goods, pantry staples and fresh fruit and veg are ordered weekly.b. Frozen foods are ordered monthly.c. Bread and milk are bought daily.

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d. At Name of School there is no opportunity for food to spoil as we place our orders daily, weekly and monthly. Even so, before any ingredient is used the expiry date is checked.

Basic food rules that we follow1. Perishables are refrigerated or frozen straight away without delay.2. When food is delivered to school:

a. The order is checked against the “Food Ordering List” which is checked against the official invoice from the supplier.

b. The checked “Food Ordering List” and official supliers invoice are handed in at the office on delivery day.

c. Dry goods and pantry staples are packed in their correct places in the pantry immediately after they have been delivered.

3. All food is stored according to the storage directions on labels.4. Other than fruit and certain vegetables which are served raw, no under-done food is served at Name of School.5. Before any food is handled:

a. Hands are washed.b. Surfaces are cleaned.c. Any pre-cooked foods are handled separately from raw food.d. Protein products are handled on a separate work surface to vegetables and fruit.e. Fruit and vegetables are washed in a separate sink that is used only for this purpose.

i. Dishes are not washed in this sink.ii. Milk and meat products are not handled at this sink.

6. Fridge and freezer;a. The freezer is kept at a constant temperature of -18° C.b. The fridge is kept at a constant temperature of 4° C.c. The fridge and freezer are cleaned once a week, inside and out, and spills are wiped up immediately.d. The outside surfaces of the fridges and freezers are cleaned every day.e. All food stored in the fridges are in covered, air-tight containers or sealed storage bags.f. Improperly stored food that has “freezer burn” is not served at Name of School. The staff member

responsible for the improper storage will be given a warning.g. Eggs are stored in their containers in the fridge.h. All foods are prepared in accordance with the manufacturers instructions.

Listeriosis

Unlike most other foodborne pathogens, Listeria monocytogenes can grow in refrigerated foods that are contaminated. To prevent this, it is recommended to have fridge temperatures below 4 o C; and freezer temperatures below -18o C.

1. All the above Basic Food Rules prevent the Listeria pathogen from growing in our storage facilities and infecting our children.

2. In addition:a. We use only pasturised dairy products.b. We thoroughly cook raw foods from animal sources, such as beef, fish, pork or poultry.c. Before the proteins are cooked, they are washed.d. Strict washing of hands is enforced.e. Kitching surfaces and utensils are regularly disinfected.f. Raw fruit and vegetables are washed thoroughly before serving.

Six Steps To Prevent Listeria Contamination

1. Good preparation storage practices have been implemented, particularly relating to quality and food safety.2. Personal hygiene in Practitioners and everybody else who comes in contact with food should be stressed,

particularly handwashing.3. Thorough cleaning of premises is vital to eliminate potential bacteria.4. Use of proper cleaning products that contain the right ingredients to effect proper cleaning

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5. Use of good quality, clean utensils, eating bowls, mugs and serving bowls is essential, to prevent contamination of the food once cooked and served to the children.

6. We observe the cold chain very strictly – frozen products must not be allowed to thaw and refreeze.

Load Shedding Procedure1. As previously stated, Name of School cooks on gas and our food production is uninterrupted.2. During load shedding fridges and freezers are only opened if absolutely necessary. The general guideline is:

a. In a fridge food will safely keep for 4 hours if the door remains unopened.b. A freezer will keep an adequate temperature of 48 hours if it remains closed.

3. Once power is restored we determine the safety of the food by:a. Freezer: if the thermometer still reads -18°C then the food is safe.

i. If there is no thermometer was used every single package in teh freezer is checked to make sure that it is still solidly frozen and that ice crystals are still visible.

b. Fridge: if the thermometer still reads 4°C then the food is safe.i. If the fridge has been under 4°C for more than two hours, the food will be bacteria-filled and

needs to be safety disposed of.

Food Purchasing Procedure

1. Frozen vegetables and pastry are purchased once a month.2. Dry goods, pantry staples, sauces and condiments are purchased weekly.3. Fresh fruit and vegetables are purchased weekly.4. Meat, fish and chicken are purchased once a month.5. Cleaning materials are purchased weekly.6. Bread and milk are purchased twice a week.7. Additional orders are placed where necessary.8. Pantry, fridge and freezer stock take is conducted once a week.9. The completed Food Stock Take form used and an order is made up. Both documents are handed in at the office

and the food orders are placed.10. The office notifies the kitchen of when deliveries are expected.11. When the food has been delivered the Kitchen Supervisor:

a. Ticks the actual goods ordered off against the Order Sheet and the invoice from teh food supplier.b. These documents are handed in at the office who files them ready for month-end/daily payments.c. The food is packed away immediately and is stored as per these procedures in the pantry, cupboard,

freezer or fridge.

How the Menus at Name of School Are Developed

The following publications were used in the development of this Food and Beverage Policy: Food Based Dietary Guidelines for South Africa -

http://www.adsa.org.za/Portals/14/Documents/FoodBasedDietaryGuidelinesforSouthAfrica.pdf The Safe Food Library www.toolsforschool.net FDA U.S Food and Drug Administation - http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm093704.htm Infant and Toddler Forum - https://www.infantandtoddlerforum.org/portion-sizes-table Eat Right Ontario - http://www.eatrightontario.ca Nutristep – http://www.nutristep.ca http://www.foodfocus.co.za/home/Industry-Topics/food-safety/Listeria-information-for-parents,-teachers-and-

preschools

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The A – Z of Nutrition at Name of School

Activity: Healthy children start with healthy eating and physical activity.

Breast is best! Good formulas also work well.Balanced meals include a variety of foods from at least three of the four food groups.

Cow’s milk. Until 24 months serve full cream milk and thereafter you can switch to 1% or 2%.Let the child make their own choices about what to eat at meal times.Chewing is exercise for teeth. At mealtimes show the children that they put small bites of food in their mouths and to chew it properly while they enjoy the taste.Don’t pressurize the child to eat certain foods. The more you push the less likely they are to eat them.Don’t allow the child to continuously sip and snack the whole day. This will cause cavities in the teeth.

Eating together should be enjoyable and fun.Encourage children to eat everything offered, but don’t force the issue.

“Food jags” are the times when your child will only eat a few different types of food. Be patient and encouraging and keep an eye on the child’s activity, growth rate and health.

Growth is affected by a variety of things and every child is different. It is important to monitor the child’s individual growth rate.

Help children learn by sitting and eating with them at the table. Eat the same food as they are having and express your enjoyment.

Iron is important for growth and development. Offer iron rich foods such as meats, green leafy vegetables (especially spinach, leeks and morogo), beans and iron-fortified cereals.

Juice intake should be limited to no more than 125-175 ml a day.Too much juice, or if it’s served too frequently, will cause cavities in the teeth.No juice bottles at nap or bed time. It will cause the teeth to rot.Keep the Food Based Dietary Guidelines for South Africa in mind.Plan meals that have at least three of the four food groups and snacks that have at least two of the four food groups.

Limit TV watching to less than one hour a day. Too much sitting will have a bad effect on the child’s appetite, digestive system and overall development.

Milk and milk alternatives are important for growth, healthy bones and teeth.Too much milk can be filling and leave little room for healthy foods.

New foods are patiently offered over and over again so that children can be encouraged to try them.Remember, it can take between 10 – 15 times before the child actually eats and enjoys the new food.Children are more likely to try new foods when they are hungry.

Offer new foods one at a time with at least one other food that the child likes or is familiar with.

Playing actively indoors and outdoors should be a regular part of every child’s day. Children need healthy food and physical activity to grow.

Quality time with children includes things like playing active games and eating meals together.

Respect your child’s appetite and let the child decide how much, and what, to eat from healthy choices.

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Small tummies only need small portions. As children grow, so will the portion size.Make it a habit that children sit when they eat.Squisshing food between their fingers is a very important part of a baby’s sensory development.Don’t eat in front of the TV.Watching TV together isn’t really quality time.Healthy teeth are essential to good nutrition. Teach the children to brush their teeth every morning and every night; if possible, after lunch as well.Use meal and snack times to teach the children about:Good table mannersFood preparationProper eating habits.

Check with your doctor or the clinic about vitamin supplements for the child.

Weight and height measurements should be taken regularly and plotted on a growth chart.

Expect the child’s appetite to vary from day to day. Schedule meals and snacks a minimum of two hours apart so that children come to the table hungry.

Young children who are small eaters need to eat more often.

Zest for life is what young children have! Exploring and playing can be far more appealing than stopping to eat!

13© 2018, Tools for School (Pty) Limited