Health and Safety

Custom Food Lab considers health and safety to be of utmost importance. We comply with The Health and Safety at Work Act 1974 and the Workplace (Health, Safety and Welfare) Regulations 1992 at all times.

The Club has appropriate insurance cover, including employer’s liability insurance and public liability insurance.

Each member of staff follows the organisation’s Health and Safety policy and is responsible for:

  • Maintaining a safe environment
  • Taking reasonable care for the health and safety of themselves and others attending the Holiday Club
  • Reporting all accidents and incidents which have caused injury or damage or may do so in the future
  • Undertaking relevant health and safety training when required to do so by the manager.

Responsibilities of the Health and Safety officer

The registered person for the setting holds ultimate responsibility and liability for the safe operation of the Club. The registered person will nominate a Health and Safety Officer. The designated health and safety officer is Cherry Truluck. The Health and Safety Officer will ensure that:

  • A copy of the current Health and Safety At work poster is displayed (poster is available here: )
  • All visiting facilitators receive information on health and safety matters, and receive training where necessary
  • The Health and Safety policy and procedures are reviewed regularly
  • Staff/facilitators understand and follow health and safety procedures
  • All accidents, incidents and dangerous occurrences are properly reported and recorded.
  • All reported accidents, incidents and dangerous occurrences are reviewed, so that preventative measures can be taken.

Responsibilities of the Locavore Growing Project Team

The team is responsible for ensuring that at each session:

  • All the Club’s equipment is safely and securely stored
  • A working telephone is available on the premises at all times
  • Chemicals and cleaning materials are stored appropriately, and in accordance with COSHH data sheets.
  • External pathways are cleared in severe weather
  • Daily environment checks are carried out in accordance with our Risk Assessment


Children are not allowed to leave the Garden site during the session.

During Holiday Club sessions all perimeter gates are kept locked. Staff monitor the entrances and exits to the premises throughout the session.

All visitors to the Club must sign the Register and give the reason for their visit. Visitors will never be left alone with the children.

Security procedures will be regularly reviewed by the team, in consultation with staff and parents/carers.

Toys and equipment

All furniture, toys and equipment are kept clean, well maintained and in good repair. We select toys, equipment and resources with care, and we carry out risk assessments before the children are allowed to use them. Broken toys and equipment are disposed of promptly.

We ensure that any flammable equipment is stored safely.

Food and personal hygiene

Staff maintain high standards of personal hygiene, and take all practicable steps to prevent and control the spread of infection.

  • A generally clean environment is maintained at all times.
  • The toilet is cleaned daily and soap, sanitiser and hand towels are always available.
  • Waste is disposed of safely and all bins are kept covered.
  • Staff ensure that children wash their hands before handling food or drink and after using the toilet.
  • Cuts and abrasions (whether on children or staff) are kept covered.

Dealing with body fluids

Spillages of blood, vomit, urine and faeces will be cleaned up immediately.

Staffing levels

Staff ratios and levels of supervision are always appropriate to the number, ages and abilities of the children present, and to the risks associated with the activities being undertaken. A minimum of two members of staff (including visiting facilitators) are on duty at any time.

Written in accordance with the Statutory Framework for the Early Years Foundation Stage (2017): Safeguarding and Welfare Requirements: Safety and suitability of premises, environment and equipment [3.54-3.64].