3. Objective
• Food is a common way to spread illness
• Bacteria, viruses, molds, and parasites may contaminate both raw and
cooked food products
• Workers who have recently been ill can unknowingly contaminate the
foods prepared and served to children
• Contaminated food products brought into the kitchen can also be the
cause of illness
• Each day millions of children eat food prepared and served in child
care facilities
• The food must be safely handled to reduce these children's risk for
foodborne illness
4. Food borne illnesses
• Foodborne illness is caused by
eating food containing
pathogenic harmful
microorganisms & their toxins
such as
– Bacteria
– Fungi (or their toxins)
– Viruses
– Parasites
5. Characteristics of Common Foodborne Illnesses
Illness Cause Symptoms Foods Involved
Salmonellosis Infection with
Salmonella Species
Nausea, diarrhea, 2-7
days
Meat, poultry, and egg products
Staphylococcus
Poisoning
Toxin produced by
certain strains of
Staphylococcus
Severe vomiting,
diarrhea, abdominal
cramping, 1-2 days
Custard and cream-filled baked
goods, ham, poultry, egg, potato
salad, cream sauces, fillings
Campylobacter Jejuni Infection, even with low
numbers
Nausea, diarrhea,
abdominal cramps,
headache, 1-10 days
Raw milk, eggs, raw beef,
poultry, cake icing, water
E coli 0157:H7 Strains of E coli Hemorrhaging in the
colon
Ground beef, raw milk, chicken
Listeriosis Infection with Listeria
Monocytogenes
Meningitis, 2-7 days Milk, vegetables, cheese, meat,
seafood
6. Safe Food Handling Practices
• Safe storing, preparing, and serving of foods is just as important in
child care programs as serving a balanced diet.
• Many children and adults get sick from eating foods that are not
properly handled.
• It's important to follow food safety guidelines carefully whenever you
buy, store, prepare, or serve food.
• Guidelines for food safety begin with food purchasing and continue
through storing, preparing, serving, and cleaning up afterwards.
7. Food Purchasing Food Storage
• Food might be safe when you buy
it, but improper storage can make
it unsafe to eat
• Rinse fruits and vegetables before
use. Even prepackaged, prewashed
foods like lettuce, spinach, and
carrots can still carry harmful
bacteria and need to be washed.
• Store foods in covered containers
in the refrigerator
• check the temperature frequently
• Purchase only inspected food
• Select pasteurized milk
• Do not buy or use food in cans
that are leaking or bulging
cans of food
• Must check expiry date
8. • Keep hot food hot , keep cold food
cold
• Keep refrigerator temperature
between 0°c– 4°c
• Keep freezer temperature at -18°C
or less.
• Clean the refrigerator, freezer, and
dry food storage areas frequently
• Store foods and cleaning supplies
in separate cupboards
• Store cleaning supplies in a
cupboard that is locked
Continue
9. Meal preparation
Personal hygiene
• Wash your hands often with soap and
water during food preparation
• Keep fingernails trimmed and clean
• Scrub nails with a nail brush after a visit
to the toilet and after handling raw
meat, poultry, and fish
• Keep hair clean and use a hairnet
• Employees with infected cuts or burns
should not prepare food or handle
equipment
• Do not change diapers in areas where
you prepare, store, and serve foods
• Do not allow pets in the kitchen when
meals are being prepared and served to
children
Utensils hygiene
• Wash and sanitize work counters and
surfaces before and after use
• Wash and sanitize cutting boards and
utensils before using and after each use
• Use separate cutting boards and utensils
for raw meats than that ones you use for
fruits, vegetables, and other foods
• Wash and sanitize cane openers after
each use
• Put frozen meats into a pan before
placing them in the refrigerator to thaw
• Never thaw meats on the kitchen
counter
10. Cooking
• Cook meats thoroughly, and use a food thermometer to be sure they
are fully cooked to the following internal temperatures
– Steaks and roasts: beef, veal, and lamb 63 °c
– Ground beef and lamb 71°c
– Whole poultry (take measurement in high) 74°c
– Fish 63°c or until the flesh is opaque and separates easily with a fork
11. Meal serving
• Wash your hands (and children’s hands)
with soap and water immediately before
serving food or eating
• Serve foods on a plate rather than directly
on the table
• Discard cracked or chipped plates, cups,
and bowls
• Use serving utensils such as large spoons,
tongs, or single-use food service gloves
• Teach children not to lick serving
utensils. If a utensil is licked, remove it
and replace with a clean utensils
12. Continue
• Give children clean utensils and napkins if these items are
dropped during the meal or snack
• Store leftovers immediately after the meal & use within 3
days
• Discard all leftovers on children’s plates ,do not save them
for later
• Discard food waste in a covered garbage can
13. Summary
• Serving Safe food is just as important in
child care programs as serving a
balanced diet
• The food must be safely handled to
reduce children's risk for foodborne
illness
• Food safety principal :
CLEAN ,SEPARATE , COOK & CHILL
