Presentation on theme: "Chapter 19 Food Safety. Today more than ever, food safety and sanitation are emerging as important issues for child care providers. Why? Children under."— Presentation transcript:
Chapter 19 Food Safety
Today more than ever, food safety and sanitation are emerging as important issues for child care providers. Why? Children under 5 years old are especially susceptible to food borne illness, which can cause serious side effects, even death Children in diapers present special sanitation and health problems. For instance, illness originally caused by food borne bacteria can easily be spread by diapered children with diarrhea.
Food-Borne Illness Food-borne illnesses are a significant threat to public health. Approximately 80 million cases, 325,000 hospitalizations, and 5,000 deaths are reported annually. Children, older adults, pregnant women, and persons with weakened immune systems are at highest risk.
Organisms which cause illness Staphylococcus aureus Clostridium botulinum Salmonella Campylobacter For some of these organisms it is the live bacteria that cause illness, but for others the illness is caused by the bacterial toxins remaining in food after the bacteria have been destroyed.
Handwashing One of the most important practices to assure personal cleanliness for all persons who will handle food in a child care setting. This includes the children, who must wash their hands thoroughly with soap and water before and after touching food and after going to the bathroom
Food Purchasing Be sure that suppliers of food and beverages meet local, state and federal codes Be sure that meats and poultry you purchase have been inspected and passed for wholesomeness by federal; or state inspectors. Use only pasteurized milk and milk products. Do not use home-canned foods or food from dented, rusted, or bulging cans or cans without labels.
Food Storage Store all perishable foods at termperatures that will prevent spoilage (refrigerator temperature, 45 o F. or lower; freezer temperature, 0 o F. or lower). Place thermometers in the warmest part of the refrigerator and freezer (near the door) and check them daily. Always examine food when it arrives to make sure it is not spoiled, dirty, or infested with insects.
Food Storage (continued) Store unrefrigerated foods in clean, rodent and insect proof, covered metal, glass, or hard plastic containers Store containers of food above the floor on racks or other clean slotted surfaces that permit air circulation. Keep storerooms dry and cool. Store all food items separately from non-food items. Use an inventory system: The first food stored is the first food used. This will insure that stored food is rotated. Inspect food daily for spoilage.
Food preparation and storage Wash all raw fruits and vegetables before use. Wash tops of cans before opening. Thaw frozen foods in the refrigerator. Do not thaw frozen foods by allowing them to stand at room temperature. Use a thermometer to check internal temperatures of certain foods to be sure they have been cooked properly
Prevent the growth of bacteria by maintaining all potentially hazardous foods at temperatures lower than 45 o F and higher than 140 o F. during transportation and while holding until service. Bacteria grow most rapidly between 45 o and 140 o F. Cover or completely wrap foods during transportation. Never reuse a spoon that has been used even once for tasting. Food preparation and storage
Handwashing!!! In addition to protection from foodborne illness, special attention to personal cleanliness procedures reduces the spread of upper respiratory diseases (colds, sore throats, etc.) and gastrointestinal illnesses that are so very common among young children in group care programs.
Sanitizing.2819(c) A solution of 100 ppm chlorine or equivalent methods approved by the Department shall be used for sanitizing. A suitable testing method or kit shall be available and used daily to insure compliance with the minimum prescribed strength. These solutions shall be used from separate and properly labeled, hand pump spray bottles.