Analyse the working practices that need to be in place in the nursery setting to ensure that children are protected.

In every nursery setting there should be a practiced working pattern and a setting. For example there should be practise of food hygiene, safeguarding and health and safety. These are very important because children will be on the safe side. Health and safety – In this case the managers and staff should make sure that health and safety checks are carried out as required. In case of an accident failure to check equipment have serious connections. Staff and children should know which areas of the building they have access for. The general environment should be clean and safe for example, all COSHH equipment used should be kept in a locked cupboard. Food Hygiene- when giving children food, one should check the expiring dates and check the expiring dates and check the temperatures of the fridges and freezers. Adequate welfare facilities should be available for health and safety. It is important to put on protective clothes especially when you are cleaning the toilets always wear gloves. At nursery should consider safeguarding on children. This is whereby staff should know who is going to drop and pick children, also nursery main doors should always be locked, handles should be fitted where children can’t reach, and CCTV should be at the nursery always because of abuse.

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Staff should be trained how to give children medication. Also check the risk assessment of the provision that the safeguarding policy and plans work. The gate should always be shut, and use password to open the gate and doors. For toddlers should use small gates. Always lock the confidential information in a lockable cupboard and only management or responsibly person should have access to the keys. Confidentiality is very important. The other thing which need to be considered at nursery is food hygiene, in this case staff should check the expiring date of the food and check the temperatures of the fridge and the freezer, and always cover the food when it is open and put a date when the food has been opened. Tinned food should be eaten and finished once they are opened. Always wash your hands before you touch food. Clean the tables before and after serving the food. As staff should know which food is suitable for each and every child (Allergy). Always clean the dishes after every meal and dry them and put them away. Fruits should be washed before you eat. Should teach children how to wash hands after visiting the toilet. Also staff should cook food properly with correct cooking temperature. With all these aspects I think the nursery will run smoothly.

2. Explain the various health and safety requirements that are necessary for children attending the setting and describe the ways in which these health and safety requirements need to be adopted to cater for differing age groups.

Health and safety in the nursery environment requires adoption for each different age groups of children that are catered for. In the nursery staff should be very careful with sharp objects like knives, forks and razor blades, because these objects can harm children. Therefore should always put them away as soon as you finish using them. Toys should be put back in their irrespective boxes, some toys are sharp so as staff you must be there to keep an eye when children are playing with toys. Select toys which are suitable to each age group. All substances should be locked up in the cupboards. COSHH control of substance hazardous to health. What might you see in the nursery covered by COSHH is cleaning equipment, chemical sharp objects. Make sure children are supervised when they are doing activities. Staff should clean the floors using chemicals which are not dangerous, but should use like Dettol and antibacterial cream. Make sure the floor is dry enough so that children won’t fall down. After serving the food take away knives and out them were they cannot reach. When sharpening the pencils staff should be very careful because some children can be af