2. Child Care/Preschool Food Handler’s Program

3. Food Handler’s Safety Program

4. What is a Food Borne Illness?

5. Center for Disease Control Estimates: 76 million illnesses 10,000 deaths

6. Reported Cases Are Just The Tip Of The Iceberg!

7. What are the symptoms?

8.  Upset stomach  Diarrhea  Vomiting  Fever  Headache  Abdominal cramps

9. Who is most susceptible?

10.  Young children  Pregnant women  Elderly  Chronically Ill

11. What are the Causes?

12.  Poor Personal Hygiene  Improper Holding Temperature  Inadequate Cooking  Contaminated Equipment

14. Which Illnesses Can Occur?

15. s  Staph infections  E. Coli  Campy- lobactor

16.  Shigella  Salmonella  Giardi  Botulism

17. Where Can we Start?

18. Personal Hygiene  Hair restraint  Artificial nails must be covered with gloves  Clean uniforms or clothes  Handwashing!!!

19. Follow the 20 second rule!

20. Before: Preparing food Serving food Eating Holding a baby Caring for the ill

21. After:  Using bathroom  Touching body fluids  Sneezing  Eating/smoking

22. After:  Handling Money  Touching Animals  Diapering Child  Touching Raw Food

23. Step #1 WET HANDS

24. Step #2 LATHER WITH SOAP Note: liquid soap, best choice!

25. Step #3 SCRUB!

26. Step #4 RINSE

27. Step #5 DRY Note: single use towels

28. CRITICAL CONTROL POINTS Storage Purchasing Preparation Cooking Serving Handling leftovers

29. Purchasing Buy Cold Foods Last-- Get It Home Fast !

30. Storing  Put high protein foods in refrigerator or freezer Immediately  Wash hands AFTER all food is put away  All food items 6” off floor

31. High Protein Foods at Greatest Risk  Milk  Meat  Fish  Eggs  Cheese

32. Preparing  Avoid bare hand contact on ready -to -eat foods  Disposable gloves should be changed for every activity  Use utensils or deli paper

33. Cooking  Holding temperature should be 140º or higher  Cook food to at least 165º or higher

34. Washing Fruits and Vegetables  Watermelon  Cucumbers  Cantaloupe  Carrots

35. Serving Keep hot foods hot...Cold foods cold!  Hot foods 140º  Cold foods 40º

36. Handling Leftovers  Refrigerate food immediately  Store in small shallow containers   ss

37. Handling Leftovers  If in doubt, throw it out!!

38. Don’t Cross - Contaminate!  SCRUB work area  Cut meats on SEPARATE BOARD from produce  Sanitize cutting boards

39. Proper Cleaning of Food Contact Surfaces  Start with clean sink  Scrape surface  Wash, rinse, sanitize  Air dry

40. Storage of Hazardous Chemicals  Keep out of reach of children  Keep in original container and/or labeled  Follow the manufactures instructions

41. Dishwashing  Three compartment sink  Wash, rinse, sanitize and air dry

42. Approved Sanitizers Chlorine 50 to 100 ppm 1 T. per gallon Quaternary Ammonia (“quats”) 200 ppm

44. Healthful Childcare Practices  Daycare and Preschool guidelines

45. Feeding Infants  Hold babies  Label bottles  Store bottles at 40º or lower  Discard formula after 24 hours/ breast milk after 48 hours

46. Feeding Infants...  Do not allow babies to carry bottles  Use cold tap water to mix formula  Warm bottles with care!!!

47. Diapering…  Use disposable gloves  Use disposable paper  Remove soiled items/clean child  Remove/dispose of gloves

48. Diapering...  Dress child  Wash CHILD’S hands  Clean contaminated area  Wash YOUR hands

49. Choking Prevention  Caution with children UNDER 4  Children should SIT while eating  CUT FOOD for young children

50. Choking Prevention  Teach them to CHEW WELL  SUPERVISE children at meal time  Older children SHOULD NOT FEED younger children

51. High Risk Choking Foods  Hot dogs  Chunks of meat  Raw carrots  Hard candy  Apple chunks  Popcorn  Grapes/raisins

52. Food Allergies Are Caused By:  Milk  Eggs  Wheat  Peanuts  Fish

53. Food Allergies  Runny nose  Asthma  Diarrhea  Vomiting  Tissue swelling

54. Safety in the Kitchen No:  Plastic bags  Medicines  Sharp objects  Cleaning supplies  Appliance cords

55. 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

56. Proper Use of Water Play Tables  Use clean water and change frequently  Children should wash hands before and after playing

57. Pest Control  Food preparation and eating areas  Keep food stored off floor and/or covered  Garbage and trash  Outer openings

58. SUMMARY  Wash your hands frequently  Protect yourself as a consumer  Use safe practices in child care