Child Care/Preschool Food Handler’s Program
Food Handler’s Safety Program
What is a Food Borne Illness?
Center for Disease Control Estimates: 76 million illnesses 10,000 deaths
Reported Cases Are Just The Tip Of The Iceberg!
What are the symptoms?
Upset stomach Diarrhea Vomiting Fever Headache Abdominal cramps
Who is most susceptible?
Young children Pregnant women Elderly Chronically Ill
What are the Causes?
Poor Personal Hygiene Improper Holding Temperature Inadequate Cooking Contaminated Equipment
Which Illnesses Can Occur?
s Staph infections E. Coli Campy- lobactor
Shigella Salmonella Giardi Botulism
Where Can we Start?
Personal Hygiene Hair restraint Artificial nails must be covered with gloves Clean uniforms or clothes Handwashing!!!
Follow the 20 second rule!
Before: Preparing food Serving food Eating Holding a baby Caring for the ill
After: Using bathroom Touching body fluids Sneezing Eating/smoking
After: Handling Money Touching Animals Diapering Child Touching Raw Food
Step #1 WET HANDS
Step #2 LATHER WITH SOAP Note: liquid soap, best choice!
Step #3 SCRUB!
Step #4 RINSE
Step #5 DRY Note: single use towels
CRITICAL CONTROL POINTS Storage Purchasing Preparation Cooking Serving Handling leftovers
Purchasing Buy Cold Foods Last-- Get It Home Fast !
Storing Put high protein foods in refrigerator or freezer Immediately Wash hands AFTER all food is put away All food items 6” off floor
High Protein Foods at Greatest Risk Milk Meat Fish Eggs Cheese
Preparing Avoid bare hand contact on ready -to -eat foods Disposable gloves should be changed for every activity Use utensils or deli paper
Cooking Holding temperature should be 140º or higher Cook food to at least 165º or higher
Washing Fruits and Vegetables Watermelon Cucumbers Cantaloupe Carrots
Serving Keep hot foods hot...Cold foods cold! Hot foods 140º Cold foods 40º
Handling Leftovers Refrigerate food immediately Store in small shallow containers ss
Handling Leftovers If in doubt, throw it out!!
Don’t Cross - Contaminate! SCRUB work area Cut meats on SEPARATE BOARD from produce Sanitize cutting boards
Proper Cleaning of Food Contact Surfaces Start with clean sink Scrape surface Wash, rinse, sanitize Air dry
Storage of Hazardous Chemicals Keep out of reach of children Keep in original container and/or labeled Follow the manufactures instructions
Dishwashing Three compartment sink Wash, rinse, sanitize and air dry
Approved Sanitizers Chlorine 50 to 100 ppm 1 T. per gallon Quaternary Ammonia (“quats”) 200 ppm
Healthful Childcare Practices Daycare and Preschool guidelines
Feeding Infants Hold babies Label bottles Store bottles at 40º or lower Discard formula after 24 hours/ breast milk after 48 hours
Feeding Infants... Do not allow babies to carry bottles Use cold tap water to mix formula Warm bottles with care!!!
Diapering… Use disposable gloves Use disposable paper Remove soiled items/clean child Remove/dispose of gloves
Diapering... Dress child Wash CHILD’S hands Clean contaminated area Wash YOUR hands
Choking Prevention Caution with children UNDER 4 Children should SIT while eating CUT FOOD for young children
Choking Prevention Teach them to CHEW WELL SUPERVISE children at meal time Older children SHOULD NOT FEED younger children
High Risk Choking Foods Hot dogs Chunks of meat Raw carrots Hard candy Apple chunks Popcorn Grapes/raisins
Food Allergies Are Caused By: Milk Eggs Wheat Peanuts Fish
Food Allergies Runny nose Asthma Diarrhea Vomiting Tissue swelling
Safety in the Kitchen No: Plastic bags Medicines Sharp objects Cleaning supplies Appliance cords
Proper Cleaning of Mouthed Toys Wash with mild soap and water Rinse thoroughly Use ONLY an approved food contact surface sanitizer Air dry Clean plush toys in washing machine
Proper Use of Water Play Tables Use clean water and change frequently Children should wash hands before and after playing
Pest Control Food preparation and eating areas Keep food stored off floor and/or covered Garbage and trash Outer openings
SUMMARY Wash your hands frequently Protect yourself as a consumer Use safe practices in child care