1. 8-1 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Chapter Eight Food Safety

2. 8-2 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Foodborne Illness Sickness that results from the consumption of contaminated foods. Incidence is highest in children less than 4 years of age, because: – Children’s immune systems are not fully developed – Children’s bodies produce fewer stomach acids to protect against contaminated foods

3. 8-3 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Biological Hazards Germs or microorganisms that grow on food and cause serious illness when consumed Bacteria, viruses, and parasites Germs that contaminate food Mold toxins and naturally occurring poisons found in plants

4. 8-4 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador How Microorganisms Create Illness Infection – occurs via food exposure – Salmonella – egg whites in an uncooked frosting Intoxication – caused by microorganisms that grow on the food and release toxins into it – Botulism Toxin-Mediated Infection – includes features of both infection and intoxication – E-coli

5. 8-5 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Chemical Hazards Chemical hazards are contaminants in foods that pose a health risk when consumed. Hazards during the growing and harvesting of foods – Pesticides and fertilizers Hazards during the processing of foods – Lubricants, cleansing detergents and sanitizers Hazards during the storage of foods. – Cleaning agents stored neared food

6. 8-6 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Physical Hazards Physical hazards are items that get into foods that may cause injury or illness. Glass, rocks, metal shavings Staples Bandages Hair or fingernails Jewelry Children’s program items: beads, glitter, beans, rice

7. 8-7 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Benefits of Establishing a Relationship with County Healthy Agencies Assist in food safety policies and operating procedures. A resource for food safety and foodborne illness questions. Conduct inspections that support healthy environments. Investigate foodborne illness outbreaks and assist programs in developing steps to control the spread of infection. Help programs identify when a foodborne outbreak needs to be reported to state or federal health agencies.

8. 8-8 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Hazard and Analysis Critical Control Point (HACCP) system Tracks food through many phases of production, preparation, and service, and evaluates potential for exposure to contamination. Principle 1: Hazard Analysis Principle 2: Identify the Critical Control Points Principle 3: Establish Critical Limits Principle 4: Establish a Monitoring System Principle 5: Establish a Corrective Action Plan Principle 6: Establish Procedures for Verification Principle 7: Maintain a System of Record Keeping

9. 8-9 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Risk Factors for Foodborne Outbreaks Improper holding times and temperatures of foods Poor personal hygiene Cross-contamination (the transfer of harmful germs from one food to another or from an infected person to food)

10. 8-10 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador What if… You observe a staff member who is sick working with food? How would you respond?

11. 8-11 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Minimizing Contamination Risks Foods should be USDA-inspected or FDA-approved. Avoid home-canned or home prepared. Use proper receiving and food storage Prevent contamination by maintaining personal hygiene, preventing cross-contamination, and avoiding the temperature danger zone.

12. 8-12 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Food Safety Guidelines for Feeding Infants Discard breast milk or formula that has been left out for two hours or more. Check formula and baby food “use by” dates. Discard any jar of baby food if the safety button on the lid has popped. Do not feed baby directly from jar. Make sure any homemade baby food is thoroughly cooked. Do not feed babies honey until age 1 and older due to the risk of botulism.

13. 8-13 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Food Safety Guidelines for Toddlers and Preschoolers Avoid foods that are round or large enough to obstruct an airway. Foods should be cut into age-appropriate pieces of ½ inch or less.

14. 8-14 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Food Safety Guidelines for Children with Special Needs May be at increased risk for choking and require alternative food textures Children may require tube feedings Prolonged feeding times increases the risk of food entering the danger zones

15. 8-15 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Safety Management for Classroom Cooking Activities Avoid handling raw foods that contain infectious microorganisms (use pasteurized egg substitute in place of eggs). When preparing foods that will not be cooked, children should only eat the food that was prepared for them. Protect children with allergies or food intolerances from activities that lead to exposure of allergic foods.

16. 8-16 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador What if… You are in charge of creating an emergency food plan and have children with special diet needs? What foods would you choose to keep in your emergency food supply?

17. 8-17 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Teaching Food Safety Tips Handwashing Sneezing into your elbow Handling utensils by their handles when setting the table Only putting your own spoon and fork in your mouths Eating your own food and drink Putting milk in the refrigerator Washing tables before and after eating