Kitchen & Hygiene Standards
Broadoaks British School is keen on maintaining high and intentional kitchen standards to ensure a clean and healthy environment for our pupils and staff. The school kitchen is set in a strategic location on the campus and is also strictly managed by the Admin staff and the Head Chef of the school. The school kitchen is operated on a day-to-day basis in line with these standards -
The School Kitchen
1) Restricted Access
Only authorized kitchen staff can access the school kitchen while other staff members, pupils, and visitors are not permitted entry. Secure doors with limited key access ensure this restriction is maintained.
2) Intentional Food Preparation
Our trained kitchen staff prepare meals with care and attention; fervently using fresh ingredients to work out the school menu planned to provide balanced and nutritious meals.
3) Food handling
Staff adhere to strict procedures and guidelines for food preparation, handling, and storage. Upon arrival, staff must change into the approved uniform and shoes, ensuring they wear freshly laundered uniforms daily. Aprons are worn and changed immediately if soiled or stained.
4) Kitchen Staff protocol
Staff maintain short, clean, polish-free fingernails and do not wear jewelry in the food production area. A hand wash station is conveniently located at the kitchen entrance, and staff wash their hands at regular intervals as required.
5) Kitchen Utensils & Food Storage
All equipment is washed, rinsed, and sanitized throughout and at the end of each day.
Food temperatures are monitored at every stage of the food flow, including receiving, storing, preparing, cooking, and serving.
Clean, sanitized, and calibrated thermometers are used to ensure food safety.
Food items are stored away from direct sunlight and kept in their original containers. The head chef supervises the duration of food storage to ensure freshness and safety.