Food Safety for Under 5s: EYFS Rules & Policies UK

Overview

A food safety policy for an early years setting is a written document that records how the setting handles, prepares, serves and stores food for young children. It usually sits alongside other safeguarding and health documents and is reviewed regularly.

A typical policy covers who is responsible for food in the setting, what training those people hold, how dietary requirements and allergies are recorded and communicated, how food is prepared hygienically, how choking risks are reduced, and how incidents are reported. It also reflects the statutory duties placed on providers under the EYFS statutory framework, which requires settings in England to meet specific standards when food and drink are provided.

For childminders and group settings alike, having clear written procedures is not just good practice: it is part of what Ofsted looks at, and it gives parents confidence that meal and snack times are being taken seriously. A well-written policy should be practical, specific to the setting, and easy for staff to follow in day-to-day use.

Key steps

1. Gather information before a child starts. Before a child is admitted, ask parents in writing about allergies, intolerances, medical conditions, cultural or religious dietary rules, and any foods to avoid. Keep this record accessible to every staff member involved in food preparation or serving, and update it whenever circumstances change.
2. Set up a hygienic food preparation area. Make sure there is a dedicated space for preparing food that meets basic food hygiene standards, with separate equipment for raw and cooked items, proper handwashing facilities, and safe storage for fridges and cupboards. Temperatures should be monitored and cleaning routines documented so nothing is left to memory.
3. Train staff in food hygiene and paediatric first aid. Anyone preparing or serving food should hold an appropriate food hygiene certificate, and staff looking after children should be trained in paediatric first aid, including what to do if a child chokes. Refresher training matters: a certificate from years ago is not the same as current, confident knowledge.
4. Reduce choking risks at every meal and snack. Cut small round foods such as grapes, cherry tomatoes and blueberries into quarters lengthways, slice sausages and firm cheese into thin strips rather than round chunks, remove stones, pips and bones, and avoid whole nuts for under-fives. Always supervise children while they are eating, seated, and never let them eat while walking or playing.
5. Record, review and communicate. Log any food-related incidents, near-misses or allergic reactions, review your policy at least once a year, and make sure parents know what their child is being offered. Good communication with families, including menus and updates about any menu changes, prevents misunderstandings and keeps everyone aligned.

Common questions