22. Food Safety

Question 1

Food Safety

Answer 1

~ programs choosing to serve food directly or have it catered from an outside source must provide nutritious, age-appropriate meals and snacks to ensure children are receiving proper nutrition to help them develop
~ the USDA has established MyPlate, which outlines the nutritional requirements for children and adults and is helpful in planning nutritious meals
~ it is important to avoid foods that can cause choking hazards, such as whole or round hot dogs, popcorn, whole grapes, or nuts. It is important to ensure all child care personnel are aware of a child’s food allergies to avoid any emergencies
~ written documentation of known food allergies, if applicable, must be maintained as long as the child is in care

Question 2

To prevent choking, foods for:

Answer 2

• Infants must be cut into ¼ inch or smaller pieces
• Toddlers must be cut into ½ inch or smaller pieces

Question 3

Outbreaks Prevention

Answer 3

~ outbreaks of food-borne illnesses occur often because of issues with food safety, and children are at a higher risk of contracting them than adults
~ food must be free of spoilage and handled in a sanitary manner at all times
~ the program must have adequate equipment available to maintain food safety
~ meat, poultry, fish, dairy products, and processed foods must meet the USDA requirements
~ all raw fruits and vegetables must be washed thoroughly before serving or cooking
~ raw milk and unpasteurized juice can only be served with the written permission of the parent or legal guardian
~ no home-canned food, homegrown eggs, or recalled food items may be served in a child care program
~ when foods are being prepared, they must be cooked to specific minimum internal temperatures