Under the Food Act (2014):
- every ECE service, not matter what type of service, must make sure that the food they serve is safe and suitable - see the Ministry of Primary Industries Food Safety Fact Sheet for details on how to achieve this
- every ECE centre that cooks meals or prepares food – like sandwiches or salads – must register with MPI under National Programme 2. Exceptions are if the centre does not charge fees or request any payment, it is only serves food that is fruit or pre-packaged that does not need to be kept cold like muffins, if it only prepares food with the children as part of the curriculum, or if it is licensed home-based service and not a centre.
The Education (ECE Services) Regulations and the Ministry of Education's licensing criteria require the following of all ECE centres.
1. There is a safe and hygienic place for children attending to sit when eating.
The legal requirement does not specify that the 'place' must be inside. To be hygienic would require that the space be clear of contaminants e.g. bird droppings, and that tables and chairs (surfaces children touch and use) are wiped clean between each child's use, and before another child sits down to eat. To be safe would require that it is checked that no harm could come to a child because of where they are seated.
2. Children are supervised when eating.
This includes if there is only one child who is eating. There is no stated legal requirement for a maximum number of children to person supervising.
The criterion requires supervision of children but doesn't legally require an adult to be present alongside children while they are eating. But, best and safe practice is for an adult to be present and giving their full attention to actively watching the children who are eating, in case of choking or an allergic reaction.
Services are not required under the Education Regulations and licensing criteria to ensure:
- handwashing before and after eating;
- that children do not play with toys while eating; and
- children do not share food or drinks if there is a child with food allergy.
However, these are practices that services would be wise to implement to keep children safe and to reflect the intentions of the Food Act (2014)
3. Food that pose a high choking risk is not to be served unless prepared in accordance with best practice as set out in Ministry of Health (MoH) booklet titled: "Reducing food-related choking for babies and young children at early learning services", to reduce the risk.
Where food is provided by parents, the service must provide a copy of the Ministry of Health booklet to parents at the time of enrolment. The service must promote to parents the best practices as outlined in the booklet.
- Services (home-based and centre-based) that provide food are required to provide a copy of the MoH booklet to parents. This is not a requirement for services where food is provided by parents for their own child or children. Should any food be provided by parents for sharing at the service (e.g. cakes, fruit) then a copy of the booklet needs to be provided to the parents.
- Services are not legally required to make sure that parents have read and have understood each and every point in the MoH booklet.
- 'Promote' means to endorse the practices recommended by the MoH and to encourage parents and caregivers to follow these. Therefore if the service (including any member of teaching staff) criticises or promotes a different view on providing high risk choking food and/or how to alter food to lower its risk to that of the MoH, then this would be a licence breach.
- The MoH booklet is 10 pages and is available only online. The licensing criterion does not specify the format in which the copy must be provided to parents - however the intention appears to be that this will be a be printed copy as it is to be provided to parents at the time of enrolment. This may be through the inclusion of key pages from the MoH booklet in the centre's enrolment pack - thereby ensuring every new family receives a copy. The key sections in the MoH booklet to provide to parents are: Page 5 (introduction), Page 6 (providing appropriate food), and the Chart on how to alter high risk food to lower its choking risk.
- The service is not required to 'police' children's lunch-boxes. However, when parents are not present and the child is taking a licenced child place on the roll (i.e. not visiting) then the service must act in loco prentis by taking full responsibility for the child. The service must also protect other children from accidentally or otherwise consuming high-risk food that may be brought to the service by any child or parent. It would be a good idea to establish individual agreements with each family on the procedures that will be followed should any food not meet the requirements as set out in the MoH booklet - or establish a centre policy that sets out clearly the procedures to be followed. For example, "Staff will inform the child that the food (e.g. grapes will be cut) and returned to them." Or, "Staff will inform the child that the grapes in their lunch-box will be kept for them to take home."
4. Food is prepared, served, and stored hygienically.
5. Ample drinking water is available to children at all times and children who are capable can access it independently.
6. Infants under 6 months old and other children unable to drink independently are held semi-upright when fed.
7. Infant milk food given to a child under 12 months old is a type approved by the child’s parent.
8. Cooking facilities and kitchens cannot be accessed by children without adult assistance or supervision.
9. Cooking facilities and kitchen hazards are managed to minimise risk.
10. Cooking facilities or kitchen are kept hygienic and have:
- Means for keeping perishable food less than 4 degrees and protected from vermin and insects.
- Means to cook or heat food, e.g. oven, microwave oven.
- Means to hygienically wash dishes.
- A sink with hot water tap.
- Food preparation surfaces that are easily kept hygienic.
11. To meet children’s nutritional needs food is served:
- At appropriate times.
- That is of sufficient variety, quantity, and quality to meet the nutritional and developmental needs of each child.
Note that without a statement of how frequently food should be served, a variation in practices in this regard is permitted. Some services provide a scheduled time for lunch but a child may not be hungry at the scheduled time or be hungry before the scheduled time. Other services allow children to eat at any time or provide a rolling lunch during which children can come and go from the lunch table but this can mean that children who are absorbed in their play can miss eating and later in the day have lower than usual energy levels.
What as adults we see to be a healthy diet may be unhealthy and harmful for a growing child. Children need to eat carbs. Children's food should ensure that they get sufficient intake of iodine, iron, and calcium. Useful guidance is provided by the Ministry of Health booklet on "Healthy Food and Drink Guidance". It suggests that healthy options (coded green) make up at least 75 percent of foods and drinks provided at the service. The service should not bin any food coded 'red' or 'orange' from a child's lunch-box without talking with parents/ caregivers since (a) the food belongs to the child/ family, and (b) 100% of what a child eats does not need to be from the healthy options (green list). Children eat at home and in other contexts - the 'treat' or unhealthy food that a parent may put into their child's lunchbox may be the only time the child has unhealthy food which is why it is important to take a holistic view and not bin or ban all unhealthy food.
12. Where food is provided by parents the centre encourages and promotes healthy eating.
13. Records of the last 3 months are kept of all food that the centre provides during hours of service (excludes food provided by parents).
Note that while the requirement states that the record can exclude food provided by parents, if it is food given by a parent to the centre to give out to children (e.g. a birthday cake) then this possibly could be interpreted as food provided by the centre because it’s not provided by the parent only for his/her child. Keeping records of daily menus outlining ingredients may satisfy the Ministry of Education.
Also note that under the MPI National Programme 2 centres that provide food must have records including:
- sickness records
- problems with pests
- allergy information
- cooking poultry (chicken or duck)
- chilling cooked food
- temperature of received or transported food
- what happens and what you do when things go wrong.
MPI provides a template for centres to use to keep records which can be found here
But as per National Programme 2 centres must also have a food allergen management plan, and must ensure that every person who touches food (all supervising teaching, volunteers, and relief staff) have had training on how to keep food safe and suitable, ensuring there is no cross-contamination in food preparation and serving.