What the experts say… THE BACKBONE OF THE SCHOOL: REDEFINING
CARETAKER RECRUITMENT AND RETENTION Comment by NICK ORDE-POWLETT, Managing Director at TIB Services
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very school leader understands the visible impact of a missing teacher. What is less often acknowledged is that the same level of disruption occurs when a caretaker is
absent. The difference is that it manifests operationally rather than academically, yet the consequences are just as far-reaching. Caretakers are the operational backbone of a school. From the moment the gates open to the final lock-up at the end of the day, they ensure that the environment is safe and ready for learning. Without them, the small tasks quickly accumulate into larger problems.
We see this consistently across the schools we support. Routine maintenance is delayed and issues that would normally be resolved in minutes escalate into costly repairs. More importantly, the burden shifts. Senior leaders and teaching staff find themselves pulled into operational matters, diverting time away from curriculum, staff development and pupil outcomes.
Another factor to consider in terms of detrimental impact on senior leadership capacity is in-house recruitment, which often takes up to 30 hours per hire, with vacancies regularly lasting several weeks or more. Schools must be willing to consider whether a more strategic approach would reduce disruption.
When recruitment is handled in-house, one of the most common mistakes we see is an overreliance on job titles rather than transferable skills. In reality, the most effective caretakers are those with practical problem-solving ability and the right mindset. Backgrounds in the
military, emergency services, engineering and skilled trades often produce candidates who are highly competent in these areas and, as a result, will excel in school environments.
Equally important are shared values. Schools are unique environments that require patience, adaptability, and an understanding of safeguarding responsibilities. A candidate may have strong technical skills, but without the right attitude and values, performance gaps can emerge. If the conversation begins and ends with pay, schools will continue to struggle to attract candidates. While fair remuneration is essential, it is rarely the sole motivator, particularly for over-50s professionals. What we are seeing, and what our data consistently supports, is that purpose is a far more powerful driver. Many candidates are not looking for “just a job.” They are looking for a role that offers structure, community and the opportunity to use their skills in a meaningful way. Schools can significantly improve attraction by reframing how they present their roles. Instead of focusing purely on duties, adverts should highlight impact. In many schools, site staff operate behind the scenes, yet their contribution is constant and valuable. Recognition and clear communication can make a significant difference to engagement and morale. Workload should also be considered carefully. When vacancies occur, remaining staff are often stretched, leading to burnout and, ultimately, further turnover. Forward planning is key to avoiding this cycle. Ultimately, schools that invest in supporting their caretakers not only retain valuable staff but also build safer, more resilient environments for their entire community.
WHY HYGIENE MUST UNDERPIN THE
NEW SCHOOL FOOD STANDARDS Comment by JO GILLIARD, CEO of Jangro
T
he government’s proposed overhaul of the School Food Standards represents one of the biggest shifts in school nutrition in more than a decade. With greater emphasis on freshly prepared meals, reduced reliance on ultra-processed foods and more diverse ingredients, the changes signal a positive step forward for pupil health and wellbeing.
However, while much of the attention has focused on pupils’ plates, far less consideration has been given to the operational pressures these changes will place on school kitchens and facilities teams.
Moving towards increased on-site food preparation changes the hygiene demands within education settings. Fresh ingredients, raw foods and a broader range of allergens all place greater pressure on school kitchens to maintain hygiene standards. As schools prepare for new expectations, robust hygiene processes will be essential to safe and healthy meal provision. For many education settings, one of the biggest operational challenges will be preventing cross-contamination within busy catering environments. Preparing large volumes of fresh food in limited timeframes increases pressure on staff and kitchen processes throughout the day. Small lapses in cleaning routines or food segregation can create serious food safety risks, particularly when handling raw ingredients and allergens. One of the most effective ways to reduce risk is through structured hygiene zoning. Colour-coded cleaning systems, for example, provide an effective visual safeguard that helps prevent equipment or cloths used in raw food preparation areas from being transferred into ready-to-eat environments. These systems are becoming increasingly essential as catering operations grow more complex.
As education settings review catering and hygiene standards more closely, greater attention is being paid to the cleaning products used within
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food preparation environments. Traditional sanitising products often rely on Quaternary Ammonium Compounds (QACs), which can leave residues behind if not used correctly. Unfragranced surface sanitisers made using plant-based ingredients, for example, can provide effective pathogen control while supporting a more considered approach to hygiene management within school kitchens. This helps maintain sanitation standards while reducing unnecessary chemical exposure.
Circular approaches to hygiene and waste management can help education settings reduce unnecessary waste while maintaining standards across estates. Selecting responsibly manufactured products with third- party accreditations can support wider ESG goals without compromising operational performance.
Hygiene standards are only as strong as the people implementing them, so ongoing training for cleaning operatives and catering teams remains essential. Digital learning platforms help improve consistency across teams and give staff the confidence to manage kitchen environments safely. Accessible training also allows staff to complete training around busy schedules and shift patterns. Investing in structured training can also support job satisfaction and help education providers retain skilled teams. While the proposed changes to School Food Standards are still being developed, the shift towards fresher and less processed food within education settings is clear. This presents an opportunity to improve pupil health, but it also means education providers may need to assess whether existing catering environments and hygiene processes are equipped to support these changes.
From reviewing cleaning procedures to investing in staff training and more sustainable hygiene solutions, the actions education settings take now will play an important role in helping prepare for future expectations.
June 2026
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