Guidance for Pre-school Settings Producing Meals Onsite - Guidance for Pre-school Settings Producing Meals Onsite

This guide has been developed to support all pre-school settings due to standardise in September 2026.

Register with Environmental Health

Settings must register with their local Council's Environmental Health Office to serve a mid-day meal.
Settings are responsible for their Environmental Health Office registration.
Food Hygiene Ratings should be clearly displayed within the setting.
Settings should follow the Safe Catering Guide.

Training Information

Settings are responsible for ensuring that staff preparing or serving meals are appropriately trained.
Links to essential, minimum requirement training, provided below:
- Safe food for Business - Food Hygiene and;
- Food Standards Agency - Food Allergy and Intolerance Training.
Training Records for all staff involved in meal service should be kept - Sample Training Record - SC6.
Certification updates and renewal of staff qualifications will be an ongoing requirement.
Training advice and guidance will be available.

Special Diets

To guarantee the safeguarding of pupils with allergies, or any other special dietary requirement, it is vital that settings work collectively with pupil, parent/guardian and in house kitchen staff and follow appropriate Special Diets Policies.

Each setting should have a Special Diets Policy.
Special Diets Policy should encompass all aspects of the mid-day meal, including the preparation, cooking and serving.
Special diet arrangements should be reviewed regularly to ensure they continue to meet individual needs.
For information - EA’s Guidance for the Provision of Special Diets in Schools for the mid-day meal.
In the event of an incident settings should follow their policy and procedures. All reporting logs must be kept for inspection.
Special Diets Policy must be maintained and updated in line with regulatory changes in a timely manner.
Special diets meals should be served first, handled with clean hands or gloves and served using clean utensils.
Think Allergy Poster should be displayed within the setting.

An Allergen Matrix will be provided daily and should be disposed of at the end of each day. Applies to non-statutory settings only.

Menus and Ordering Guidance

Settings should agree an order cut‑off time with their in‑house kitchen staff.
Menus must comply with Nutritional Standards for School lunches.
Non‑statutory settings should also comply with Nutrition Matters Early Years Guidance.
Settings should ensure they have the relevant cleaning products, dishcloths, tea towels, and PPE required for the mid‑day meal.
Settings should have an alternative provision in place if they are unable to prepare meals in‑house.
Settings are responsible for ensuring their menus are updated and aligned with relevant nutritional standards.

Meal Service

Settings are responsible for planning and preparing meals onsite.
Considerations:
- Adequate staff, equipment and food supplies.
- Timing of service.
- How will meals be kept warm until ready for service?
Meals should be temperature probed prior to service and served at the minimum temperature of 63°c. Temperatures recorded on SC8. *
Family Service is recommended for pre-school children, more details on this can be found on the next page.
Following meal service, food waste should be disposed of appropriately.
PSP Funding may be available for a catering assistant to support the mid-day meal service.

*If meals are to be reheated, they should be served at a minimum temperature of 75°c and recorded on SC8.

Managing Mealtime

Dining Area

It is important to create an appealing dining environment in your setting with age-appropriate equipment and minimal distractions.

Pre-school settings may choose to serve mid-day meals within the classroom or outside the classroom, for example in a dining hall or multipurpose space.

Family Service is recommended for pre-school children. Staff may sit and eat with the children, this is an opportunity to promote positive, real-life experience and develop social and language skills. Staff should encourage children to serve themselves and develop positive conversations around food, e.g. colours and shapes of food, where food comes from and the importance of not wasting food

Meal Set Up and Preparation

Plan snack and mealtimes to avoid offering food too close together. Mealtimes may vary, but aim to last around 30-45 minutes, allowing children time to eat without feeling rushed. Additional care should be taken when preparing and serving special diets.

Ensure you have everything you need before children sit down to eat. Children can become distracted by staff getting up from the table to get bowls, jugs, food, etc.

Children should:

Wash their hands before and after mealtimes.
Understand the importance of sitting down when eating.
Be encouraged to take turns, if self-serving.
Be supported to use appropriately sized cutlery.
Be encouraged to help set up or clear away.
Be supported to learn about the sensory properties of food through touch, taste and smell