• 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.
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• 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.
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Classroom is well ventilated.
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• 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
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• 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’
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