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Food Safety in Child Care

Food Safety in Child Care. Centers for Disease Control and Prevention Estimates. 76 million cases of foodborne illness per year 325,000 hospitalizations from foodborne illness per year 5,000 deaths from foodborne illness per year. Why is there more foodborne illness?

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Food Safety in Child Care

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  1. Food Safety in Child Care

  2. Centers for Disease Control and Prevention Estimates • 76 million cases of foodborne illness per year • 325,000 hospitalizations from foodborne illness per year • 5,000 deaths from foodborne illness per year

  3. Why is there more • foodborne illness? • More people eat out • More fruits and vegetables are eaten • Food comes from all over the world • Advanced food preparation • Food prepared off-site

  4. Why is there more • foodborne illness? • Overuse of antibiotics • Decrease in levels of preservatives, sugar, fat, and salt in foods • Emerging pathogens • Improper food preparation practices

  5. Are you in the YOPI group?

  6. Common Pathogens Causing FBI • Campylobacter jejuni • Salmonella • E.coli 157:H7 • Shigella • Cryptospooridium

  7. Symptoms of FBI • Diarrhea • Nausea • Vomiting • Severe headache • Stiff neck • Fever • Chills

  8. Most Common Causes of FBI Improper cooling of hot foods

  9. Most Common Causes of FBI Improper cooking and holding temperatures

  10. Most Common Causes of FBI Improper handwashing

  11. Most Common Causes of FBI Infected workers

  12. Most Common Causes of FBI Cross-Contamination Hands Raw foods drip on Ready-to-Eat foods Food contact surfaces Dish towels

  13. Strategies to Prevent FBI: Food Storage • Dry Storage • 50 °F – 70 °F • Well-lighted, well-ventilated, and pest-free • Label and date all products and use FIFO • Store all products at least 6 inches above floor • Discard corrugated boxes; they attract pests

  14. Strategies to Prevent FBI: Food Storage • Cold Storage • 40 °F or lower • Record refrigerator temperatures daily • Cover, label, and date foods; and use FIFO • Store all products at least 6 inches off the floor if using a walk-in refrigerator • Store ready-to-eat foods above raw meats

  15. Strategies to Prevent FBI: Food Storage • Freezer Storage • 0 °F or below • Record freezer temperatures daily • Freeze food items that will not be used within 2 days • Label and date products and use FIFO • Keep frozen products frozen until time for cooking

  16. Strategies to Prevent FBI: Food Preparation • In the Kitchen • Keep cold foods 40 °F or lower • Keep hot foods at 140 °F or higher • Rinse raw fruits and vegetables in cool running water • Avoid cross contamination

  17. Recommended Minimum Internal Cooking Temperatures The 2009 FDA Food Code recommends cooking food items to these temperatures and holding for at least 15 seconds: Eggs 160 °F Seafood 145 °F Beef roasts (hold 4 minutes) 145 °F Pork 160 °F Ground beef or pork 160 °F Poultry 165 °F Ground poultry 165 °F Mixed dishes 165 °F Source: Kitchen Companion™

  18. Child Care Providers Make a Difference in Keeping Food Safe.

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