Health and Safety Policy
It is my policy to promote and ensure the good health and safety of children in my care in line with the requirements laid out in the EYFS 2017 Framework, and Health and Safety Executive.
Procedure (how I put the statement into practice)Safety and suitability of premises, environment and equipment
In order to ensure children’s safety in my setting I have a range of safety equipment which is regularly checked to ensure it is in good repair.
My smoke alarms are tested weekly and fire drills are carried out and recorded. I have a fire blanket in my kitchen and children are aware of my emergency evacuation procedure.
My premises are secure to ensure children’s safety and prevent intruders and I have a procedure for checking the identity of visitors.
I have a risk assessment policy that details how I manage and assess risk.
All equipment used in my childminding business is regularly checked for damage and wear and tear and replaced when necessary, for example high chairs, buggies, cots.
My car is regularly serviced, has an up to date MOT and insured for business use.
All car seats are checked regularly and used correctly in accordance with seat belt regulations.
All gardening equipment is locked in the shed, and dangerous plants have been removed.
I hold a current 12 hour paediatric first aid certificate.
I encourage children to learn about good hygiene by promoting regular hand washing. I always wash my hands before preparing food, eating or feeding others (children and babies). I always wash my hands after using the toilet, changing nappies, cleaning the kitchen or bathroom, preparing food (especially raw meat), disposing of rubbish and wiping babies’ and children’s’ noses (and blowing my own nose).
When providing meals and snacks children are encouraged to make healthy choices and the benefits of an active lifestyle are promoted, e.g. access to outdoor play daily.
All areas accessible to children including toys and equipment are regularly cleaned.
I cover cuts and grazes with waterproof plasters.
I wash tin openers after use.
I wash boards and knives with hot soapy water after use and use different boards and knives for raw and cooked food.
I replace dishcloths frequently or wash by soaking in a mild disinfectant.
I keep work surfaces clean using hot soapy water and rinse them well. Food preparations area and the children’s tables are cleaned using an anti-bacterial spray.
I do not sneeze or cough over food.
I do not smoke or allow smoking anywhere on my premise.
I do not provide food or use food that is past its ‘use by’ date within the setting. Tinned goods will be used before their ‘Best Before date’.
I do not store perishable food at room temperature.
I do own a dog, his water and food bowl will be inaccessible to the children and in a part of the house we do not use for childminding