NUTRITION: Part One
Food Safety in the Childcare Setting

By De Ann Sicard

How does your childcare provider handle food safety? What more is there to know about food safety, then simply washing down the counters and cleaning hands? What are the steps she is taking to insure safe meals are served in her childcare setting?

As a provider in the CACFP (Child and Adult Care Food Program) I am given up to date the information on food safety. This is handled through the Kansas State Dept. of Education in my case. The information available to me includes, but is not limited to: food borne illness, storage, preparation, cooking and serving. If your provider is part of CACFP she most likely has received training in these subjects as well. With this information the daycare provider knows the importance of insuring the safest and best ways to provide nutritional meals to the children in her care.

She knows the methods of contamination which lead to food borne illnesses. Is aware of the time it takes for bacteria to grow, the hazardous temperatures and the types of food with the strongest potential for bacterial growth. She is also aware of what symptoms to watch for in the children if they are exposed to contaminated foods.

Nausea
Cramping
Diarrhea
Headaches
Fevers
Chills

One of the strongest criteria's for bacterial growth is moisture; in food, on cooking equipment and food preparation surfaces. Moisture on any one of these objects can pretty much insure the chances for bacterial growth. When other conditions are introduced the chances increase exponentially. On the other hand dry foods, such as pasta or flour inhibit bacterial growth.

In less then 20 to 30 minutes bacteria begins dividing and multiplying. The temperatures crucial for bacterial growth are 41°F to 140°F, known as the prime danger zones. The temperature in most kitchens are 70°F to 75°F, right in the center of the danger zone. Having this information helps the provider to work toward slowing down the process of bacterial growth if not stopping it in its tracks.

Storage is also an important factor in food safety. In knowing the length of time different foods can be stored safely, helps to cut down on contamination. Identifying refrigeration, freezer, re-wrapped foods and leftover storage times is another key factor in food safety. The correct ways to handle raw meats, canned goods, and the placements of stored food is also essential.

Preparation is more than just slicing and dicing. An important step in fighting food borne illnesses starts with personal hygiene. Hand washing before, during and after preparation is a must.

Cleaning and sanitizing the cooking equipment, counters, sinks as well as the floors and the kitchen in general will significantly cut back on bacterial growth. For cleaning dishes, toys and equipment a solution of -1 gallon of warm water to 3 teaspoons of unscented bleach is advise. For counters and drains in the kitchen 4 tablespoons instead of 3 teaspoons of bleach is used.

When it comes to actually cooking the meals, your provider knows what foods to avoid and is aware of the best ways to use the microwave. Home canned foods are never to be used in the childcare setting.

During her food safety training she received information on the proper cooking temperatures for a wide range of foods and the necessity of using safe recipes. All foods are cut for young children before serving the meal. It is highly recommended that all foods should be served as soon as possible.

Teaching the children to wash their hands before and after eating is an important part of the childcare setting as well. By using a liquid soap pump and paper towels for drying their hands she cuts back on cross contamination.

One of the most fun and easiest activities for the kids to learn is washing their hands. Once a child is ready for fingers foods and/or is learning to feed themselves hand washing can be introduced.

Depending on the age of children in my care, we start talking about food safety during most meals. This can also be introduced during playtime with toy dishes and foods and when they are helping prepare simple meals.

Food safety is one of the best methods used in preventing your child's chances of being included in an estimated 76 million cases of food borne illnesses. I've barely covered the surface of this topic. Hopefully I've given you enough information to reassure you that your child is not only receiving nutritious, but also safe meals.

If you don't know how your provider handles food safety, ask her. More often than not she'll be happy to know you are interested in all that she is doing to protect and care for your child.