Frequently Asked Questions

At Clean Plate, we truly believe ‘we are what we eat’. Our philosophy is to serve real, healthy food that’s easy and efficient to prepare, and delicious and appealing to children. 

We use readily available, seasonal whole foods, and integrate a variety of fruit and vegetables into each day’s menu.

We use herbs and spices to enhance the natural flavour of meals. This is a much healthier way to cook, and also introduces children to different tastes and further develops their palate.

For vegetarian children, all our recipes can be easily adapted to a non-meat diet without compromising the nutritional value of meals, as we provide alternatives that include plant-based protein substitutes.

Our menus can be aligned with the prerequisites of the Heart Foundation's Pā-Harakeke (Gold Standard) Healthy Heart Award to suit centres that hold a current Healthy Heart Award or are considering applying for one. However, there is more to the Healthy Heart Award than just food provision.  For more information on the various levels of the Healthy Heart Award, please visit https://www.learnbyheart.org.nz/index.php/ece/healthy-heart-award

What are the benefits of using the Clean Plate Menu Planning System?

Yes. Our Menu Planning System frees up time so managers and cooks can concentrate on more pressing matters. Cooks can focus on creating delicious, healthy meals for the children without getting bogged down in trying to find or create new recipes (and have to scale them appropriately), write up weekly shopping lists or plan and write menus.

Yes. You will have the ability to control and optimise your kitchen budget by being aware of weekly shopping and average daily per child costs. You’ll also reducing wastage, as customised recipes to the number of children attending the centre produce the right amount of food. Plus, the children love the meals, so leftovers are kept to a minimum.

Yes. Managers and owners can rest assured children are being fed a balanced and nutritious diet.

You’ll have peace-of-mind knowing that staff absences or vacancies can be handled fluidly, as relieving staff can step into the kitchen, follow the menu and easily search the Clean Plate binder for the recipes of the day.

Kitchen documentation is kept up to date, as all our recipes and menus can be saved either digitally or in print version in case of a Food Safety or ERO audit (see below).

ERO Licensing criteria HS19:

On ‘Documentation Required’

 “A record of all food served during the service's hours of operation (other than that provided by parents for their own children). Records show the type of food provided and are available for inspection for 3 months after the food is served.” https://www.education.govt.nz/early-childhood/licensing-and-regulations/the-regulatory-framework-for-ece/licensing-criteria/centre-based-ece-services/health-and-safety/food-and-drink/hs19-food-and-nutrition/

Food Act 2014 (National Programme 2) criteria:

On ‘Weekly Safe Food Records’

“Keep records of: Food provided to the children (as required by ECE licensing criteria).”

https://www.mpi.govt.nz/dmsdocument/11287/loggedIn

All our menus are nut-free and all recipes come with specific information on how to make them suitable for a range of different dietary requirement. We recommend a copy of this chart is displayed in each classroom, as well as the kitchen. Again, documentation is essential to make sure children are being fed food that is appropriate to their situation and that parents and/or doctors can check back to see what types of food children have been served.  As mentioned above, with Clean Plate all your kitchen documentation is done for you – just make sure you follow the menu and note down any changes you make.

For more information on how to manage food allergies in early childhood settings, visit: https://secure.zeald.com/allergynz/A-Z%20Allergies/Guidelines%20for%20early%20childhood%20services%20and%20schools?mv_pc=3088

If you cater for children under 12 months (including those just starting on solids) they will need to be served separate “baby” foods appropriate to their ability.  Once children reach 6 months, their usual milk feeds will need to be supplemented with additional ‘solid’ foods.  Our Under-Ones Menu takes into account the nutritional needs of this age group. It makes sure our selection of baby mash recipes incorporate sources of iron and zinc (which is important to growing brains and bodies), as well as a variety of fruits and vegetables.  This ensures babies can sample a range of new flavours with food that has ample vitamins and minerals.  As children – even very young children – are spending more time in care, it is imperative that we do our utmost to meet their particular needs.

Our menu also supplies a guideline for suitable finger foods and snacks. But because each baby is different, the age at which finger foods become a suitable option will differ.  Additional servings of baby mash can be served as a snack to those not yet ready to try finger foods.