Age: 42
Role: Nursery cook
Qualifications: Basic Food Hygiene, levels 1 and 2/Safer Food, Better Business/5 a Day Certificate/Caring for Tiny Teeth 8.30am - Arrive at work, change into uniform, put on hat and ready to start. Fridge and freezer temperatures are recorded to ensure they are in good working order; equipment and hygiene checks are made.
8.45am - Collect numbers of children from each of our five rooms.
Today's menu is:
Snack: Buttered crumpets
Lunch: Sweet and sour chicken and rice; Apple sponge and custard
Tea: Buttered tea cakes; Fresh fruit
Babies' tea: Vegetable casserole and mashed potato (with tea cakes for finger food)
8.50am - I cut up the 20 chicken breasts, add water to cover, add mushrooms, peppers and onion and leave to start to boil. Weekly shopping arrives now, so fridge and freezer items need putting away immediately.
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