• Appointed and trained first aiders are always present on site while staff and learners are present.
Food Handling
• Staff handling food have the relevant certification. • Staff are utilising the correct PPE (blue gloves, hair tied up & aprons). • The correct chopping boards are being utilised. • Allergens are displayed. • Opened food is labelled and wrapped in clingfilm. • Food is stored correctly i.e. fridge, dry cupboard. • All relevant paperwork is completed daily (fridge temperature, pest sighting, cleaning, delivery temperature). • Supervision of EYFS children during snack time is within sight & sound.
Area Checks
• Floors are free from hazards such as poorly managed cables, defective equipment, slip or trips hazards. • Classroom has no obvious electrical hazards such as defective equipment, loose wires around plugs or wall sockets etc. • Lighting is sufficient. • Classroom is well ventilated. • Classroom temperature is at least 18 degrees or higher. • Furniture arranged to allow safe access to classroom and safe environment for learning. • Bins are not overflowing and well managed/maintained.
Practical Facility Checks
• Floors are free from hazards such as glass, defective equipment, hazardous substances and trips hazards. • There is adequate and readily available supply of portable drinking water. • Toilets, changing and shower facilities are clean and tidy with hand washing and drying facilities. • All areas are cleaned to a reasonable standard.
Learner Safety and Wellbeing
• Full and accurate record of learner medical conditions, disabilities and/or health risks. • Clear rules and boundaries in place • Equipment not in use to be stored correctly • Equipment not owned by SCL and not in use to be coned off and ‘out of bounds’
19
Made with FlippingBook Ebook Creator