• Individual allergy management plans are developed for children with diagnosed allergies.
  • Staff and carers are trained to prevent allergic reactions, and know how to manage a child showing symptoms of an allergic response.
  • Choking risks are minimised through supervision, appropriate seating and the provision of appropriate foods.
  • Food is prepared safely to minimise any risk of contamination.
  • Food is served safely and the appropriate serving utensils are provided.
  • Safe and hygienic hand-washing practices are observed at all times.
  • Food-handling staff and carers attend relevant training courses as required.