Our Aim

At snack and mealtimes, we aim to provide nutritious food which meets each child's individual dietary needs. We aim to meet the full requirements of Ofsted's Welfare Requirements on Food and Drink and address statutory guidance to which providers should always have regard.

Food is also used at mealtimes as a learning tool — not only to teach children about being healthy, but also to explore counting, colour recognition, shape, where food comes from in the world and cultural differences.

Dietary Needs & Allergies

We take dietary needs and allergies extremely seriously. Here is how we manage them:

Our Food Standards

We plan menus in advance, including a wide range of foods, and display menus of snacks and meals for parents and carers to view. Menus are on a four-week rotation.

Food Safety & Choking Prevention

• To prevent choking, foods are cut and offered appropriately — grapes cut into quarters, sausages cut lengthways, fruits and vegetables cut into large chunks
• Allergens, cultural requirements and children's eating abilities are taken into careful consideration and risk assessed where required
• All food will be checked before use to ensure it has not exceeded its use-by date
• All staff members who have contact with food hold a basic food hygiene certificate at minimum
• Confectionery is not used as part of the setting's reward system
• Puddings will never be withheld or used as a punishment should children not eat their main meal

The Eating Environment

All children and staff wash their hands before eating. The area in which they eat is clean, bright and free from toys and activities. Children sit on child-sized chairs at child-sized tables and have appropriate cutlery and crockery for their age and stage of development.

Fussy Eating

At Tiny Toez we understand that not all children like all foods and that every child will have had a different experience of food before starting at the nursery. During our induction process, parents and carers are asked to give us as much information as possible about the types of foods their child eats and what they like and dislike.

When we have children who are fussy with their food, they are given a little of what everyone else is having and encouraged to try different foods with lots of praise and encouragement. If they like a particular food then more is given. If they still don't like what they've tried, an alternative meal is given.

Packed Lunches

If a child brings in a packed lunch, this will need to be in line with our Healthy Eating ethos.

Children's Birthdays

We are happy for parents to send in a birthday cake to celebrate their child's birthday at the setting.

Breastfeeding

At Tiny Toez we recognise that when mothers return to work, they may wish to continue breastfeeding their child. Where appropriate arrangements are made with their employer, we offer a private room within the nursery for mums to come in and breastfeed their baby during the day.

We are also supportive of our staff members who return to work after maternity leave whilst still breastfeeding, and where possible offer them time and a private room to breastfeed and/or express breast milk during the day.

Food Storage

Baby Room

• Formula milk should be brought in by parents in an unopened tin or unopened long-life cartons, clearly labelled with the child's name
• Formula milk bottles will be prepared freshly on site using only fresh boiling water
• Bottles will be placed in cool jugs of water to cool prior to consumption
• We NEVER use the microwave to heat milk — bottle warmers or jugs of hot water are used instead
• Milk heated up will be discarded after one hour
• All cow's milk, coconut milk, almond milk, soya milk or similar pasteurised milk will be stored appropriately in the fridge

Main Kitchen

• A cook is employed to provide high quality and inclusive meals in nurseries with an on-site kitchen
• Stock rotation happens on a weekly basis and any perishable food upon opening is dated accordingly
• The temperature of delivery vans is recorded when food is delivered
• Any fresh produce that is frozen for later use will be labelled with the date of freezing
• All fridge temperatures are taken on a twice daily basis by staff
• Staff food is stored in a separate fridge wherever possible, clearly labelled and separate from children's food

Sustainability

Staff complete a daily sheet for the cook detailing exactly how many meals are needed each day, including how many with special dietary requirements. This helps reduce food waste as the cook can prepare and cook for the exact number of children present each day.

We also grow vegetables with the children that they can then eat at mealtimes as an alternative to always buying vegetables. As much packaging as possible is recycled.