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

8-1© 2011 Pearson Education,

Inc.All rights reserved.

Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1eSorte, Daeschel, Amador

Chapter Eight

Food Safety




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




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




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




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




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




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.




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




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)




What if…

You observe a staff member who is sick working with food?

How would you respond?




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.




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.




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.




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




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.




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?




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

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