Packed lunches: I just want the right to say no!

Refrigerators must be below 5°C; freezers at -18°C or lower.

Raw and cooked foods must be stored separately to avoid cross-contamination. Dry goods should be kept in clean, dry, pest-free areas.

One key requirement is that food must be thoroughly cooked to a core temperature of at least 63°C before chilling, to minimise the risk of harmful bacteria surviving and multiplying. Improper storage and handling of food can lead to contamination by pathogens such as Salmonella, E. coli, and Listeria, all of which can cause serious foodborne illnesses (NHS, 2021).

To prevent cross-contamination, it is essential to store raw and cooked foods separately and to maintain perishable items like meat and dairy at safe temperatures in a fridge (below 5°C) or freezer (below -18°C) (FSA, 2023). At our nurseries, we cannot offer additional refrigeration for food brought from home, nor can we store external food in our existing fridges. Doing so would increase the risk of cross-contamination, compromising the health and safety of all children.

Moreover, managing and storing different foods for each child is logistically complex and places an unnecessary burden on staff. It diverts attention from their primary responsibility—delivering high-quality care and education—and increases the potential for error, including allergen exposure or unsafe food handling.

If appropriate food hygiene guidance is not followed, the impact on children can be serious as they are especially vulnerable to foodborne illnesses. This can include E. coli, Norovirus, Listeria and Salmonella. Serious cases of food poisoning can lead to vomiting and diarrhoea, dehydration and in extreme circumstances, death.

Anaphylaxis is a serious allergic reaction that can occur because of eating or experiencing the forbidden substance. It affects the whole body and can be life-threatening.

According to Allergy UK, 40% of children in the UK have been diagnosed with an allergy and the British Society for Allergy and Clinical Immunology state that up to 8% of babies will develop a food allergy in the UK. Studies indicate that 20% of food allergy reactions and 25% of first-time anaphylactic reactions occur in schools

Nurseries must identify and communicate the 14  main allergens in the food they serve. These are: Celery, Crustaceans, Egg, Fish, Molluscs, Peanuts, Cereals containing gluten, Milk, Sulphites, Sesame, Lupin, Mustard, Tree nuts, Soya. Also, some food items are not included in UK law since the allergic content present is less likely to cause severe reactions.

Staff must be trained to understand and manage allergy risks.

Allergy symptoms can affect all aspects of a child’s day to day life, including their health and wellbeing, education, and social activities.

Safe preparation and supervision during mealtimes is part of safeguarding and welfare requirements.

Research indicates that children from lower-income families are more likely to bring packed lunches that are of poorer nutritional quality and rely on high processed foods that are more foods high in fat, salt, and sugar (HFSS) that lack essential nutrients.

Babies are a big risk. Parents are more likely to bring jars, packets, pouches and processed baby food.  The Panorama programme unpacked the levels of nutritional deficiency in some of these products. Recent concerns have been linked to children not chewing and the impact this has on their speaking skills.

ECEC providers play a crucial role in introducing children to healthy eating habits and social skills as well as physical skills in how they manage preparing, serving and enjoying a sociable lunchtime experience

Adequate nutrition is essential for the health and wellbeing of children.

We have trained chefs that will prepare snacks correctly and safely.

Ofsted requires providers to promote healthy eating and ensure meals are nutritious, balanced, and meet dietary needs.

Snacks cut incorrectly can lead to choking.

We must follow Hazard Analysis and Critical Control Points (HACCP) principles. And Staff involved in handling or preparing food must receive appropriate food hygiene training.

The health, safety and welfare of staff and children when handling food is monitored via the Health and Safety Act.

Cleaning schedules must be in place for food prep areas and equipment

Environmental considerations regarding waste disposal including food waste, must be disposed of responsibly and in line with local environmental regulations and sustainable practices.