Скачать презентацию Child Care Preschool Food Handler s Program Food Handler s Скачать презентацию Child Care Preschool Food Handler s Program Food Handler s

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Child Care/Preschool Food Handler’s Program Child Care/Preschool Food Handler’s Program

Food Handler’s Safety Program Food Handler’s Safety Program

What is a Food Borne Illness? What is a Food Borne Illness?

Center for Disease Control Estimates: 76 million illnesses 10, 000 deaths Center for Disease Control Estimates: 76 million illnesses 10, 000 deaths

Reported Cases Are Just The Tip Of The Iceberg! Reported Cases Are Just The Tip Of The Iceberg!

What are the symptoms? What are the symptoms?

® Upset stomach ® Diarrhea ® Vomiting ® Fever ® Headache ® Abdominal cramps ® Upset stomach ® Diarrhea ® Vomiting ® Fever ® Headache ® Abdominal cramps

Who is most susceptible? Who is most susceptible?

®Young children ®Pregnant women ®Elderly ®Chronically Ill ®Young children ®Pregnant women ®Elderly ®Chronically Ill

What are the Causes? What are the Causes?

®Poor Personal Hygiene ®Improper Holding Temperature ®Inadequate Cooking ®Contaminated Equipment ®Poor Personal Hygiene ®Improper Holding Temperature ®Inadequate Cooking ®Contaminated Equipment

Which Illnesses Can Occur? Which Illnesses Can Occur?

®Staph s infections ®E. Coli ®Campy- lobactor ®Staph s infections ®E. Coli ®Campy- lobactor

®Shigella ®Salmonella ®Giardi ®Botulism ®Shigella ®Salmonella ®Giardi ®Botulism

Where Can we Start? Where Can we Start?

Personal Hygiene ®Hair restraint ®Artificial nails must be covered with gloves ®Clean uniforms or Personal Hygiene ®Hair restraint ®Artificial nails must be covered with gloves ®Clean uniforms or clothes ®Handwashing!!!

Follow the 20 second rule! Follow the 20 second rule!

Before: Preparing food Serving food Eating Holding a baby Caring for the ill Before: Preparing food Serving food Eating Holding a baby Caring for the ill

After: ®Using bathroom ®Touching body fluids ®Sneezing ®Eating/smoking After: ®Using bathroom ®Touching body fluids ®Sneezing ®Eating/smoking

After: ®Handling Money ®Touching Animals ®Diapering Child ®Touching Raw Food After: ®Handling Money ®Touching Animals ®Diapering Child ®Touching Raw Food

Step #1 WET HANDS Step #1 WET HANDS

Step #2 LATHER WITH SOAP Note: liquid soap, best choice! Step #2 LATHER WITH SOAP Note: liquid soap, best choice!

Step #3 SCRUB! Step #3 SCRUB!

Step #4 RINSE Step #4 RINSE

Step #5 DRY Note: single use towels Step #5 DRY Note: single use towels

CRITICAL CONTROL POINTS • Storage • Purchasing • Preparation • Cooking • Serving • CRITICAL CONTROL POINTS • Storage • Purchasing • Preparation • Cooking • Serving • Handling leftovers

Purchasing Buy Cold Foods Last-Get It Home Fast! Purchasing Buy Cold Foods Last-Get It Home Fast!

® Put Storing high protein foods in refrigerator or freezer Immediately ® Wash hands ® Put Storing high protein foods in refrigerator or freezer Immediately ® Wash hands AFTER all food is put away ® All food items 6” off floor

High Protein Foods at Greatest Risk ®Milk ®Meat ®Fish ®Eggs ®Cheese High Protein Foods at Greatest Risk ®Milk ®Meat ®Fish ®Eggs ®Cheese

Preparing ® Avoid bare hand contact on ready -to -eat foods ® Disposable gloves Preparing ® Avoid bare hand contact on ready -to -eat foods ® Disposable gloves should be changed for every activity ® Use utensils or deli paper

Cooking ® Holding temperature should be 140º or higher ® Cook food to at Cooking ® Holding temperature should be 140º or higher ® Cook food to at least 165º or higher

Washing Fruits and Vegetables ®Watermelon ®Cucumbers ®Cantaloupe ®Carrots Washing Fruits and Vegetables ®Watermelon ®Cucumbers ®Cantaloupe ®Carrots

Serving Keep hot foods hot. . . Cold foods cold! ®Hot foods 140º ®Cold Serving Keep hot foods hot. . . Cold foods cold! ®Hot foods 140º ®Cold 40º foods

Handling Leftovers ®Refrigerate food immediately ®Store in small shallow containers Handling Leftovers ®Refrigerate food immediately ®Store in small shallow containers

Handling Leftovers ®If in doubt, throw it out!! Handling Leftovers ®If in doubt, throw it out!!

Don’t Cross - Contaminate! ® SCRUB work area ® Cut meats on SEPARATE BOARD Don’t Cross - Contaminate! ® SCRUB work area ® Cut meats on SEPARATE BOARD from produce ® Sanitize boards cutting

Proper Cleaning of Food Contact Surfaces ®Start with clean sink ®Scrape surface ®Wash, rinse, Proper Cleaning of Food Contact Surfaces ®Start with clean sink ®Scrape surface ®Wash, rinse, sanitize ®Air dry

Storage of Hazardous Chemicals ®Keep out of reach of children ®Keep in original container Storage of Hazardous Chemicals ®Keep out of reach of children ®Keep in original container and/or labeled ®Follow the manufactures instructions

Dishwashing ®Three compartment sink ®Wash, rinse, sanitize and air dry Dishwashing ®Three compartment sink ®Wash, rinse, sanitize and air dry

Approved Sanitizers Chlorine 50 to 100 ppm 1 T. per gallon Quaternary Ammonia (“quats”) Approved Sanitizers Chlorine 50 to 100 ppm 1 T. per gallon Quaternary Ammonia (“quats”) 200 ppm

Healthful Childcare Practices ®Daycare and Preschool guidelines Healthful Childcare Practices ®Daycare and Preschool guidelines

Feeding Infants ® Hold babies ® Label bottles ® Store bottles at 40º or Feeding Infants ® Hold babies ® Label bottles ® Store bottles at 40º or lower ® Discard formula after 24 hours/ breast milk after 48 hours

Feeding Infants. . . ® Do not allow babies to carry bottles ® Use Feeding Infants. . . ® Do not allow babies to carry bottles ® Use cold tap water to mix formula ® Warm bottles with care!!!

Diapering… ® Use disposable gloves ® Use disposable paper ® Remove soiled items/clean child Diapering… ® Use disposable gloves ® Use disposable paper ® Remove soiled items/clean child ® Remove/dispose of gloves

Diapering. . . ®Dress child ®Wash CHILD’S hands ®Clean contaminated area ®Wash YOUR hands Diapering. . . ®Dress child ®Wash CHILD’S hands ®Clean contaminated area ®Wash YOUR hands

Choking Prevention ®Caution with children UNDER 4 ® Children should SIT while eating ®CUT Choking Prevention ®Caution with children UNDER 4 ® Children should SIT while eating ®CUT FOOD for young childre

Choking Prevention ®Teach them to CHEW WELL ®SUPERVISE children at meal time ®Older children Choking Prevention ®Teach them to CHEW WELL ®SUPERVISE children at meal time ®Older children SHOULD NOT FEED younger children

High Risk Choking Foods ® Hot dogs ® Chunks of meat ® Raw carrots High Risk Choking Foods ® Hot dogs ® Chunks of meat ® Raw carrots ® Hard candy ® Apple chunks ® Popcorn ® Grapes/raisins

Food Allergies Are Caused By: ® Milk ® Eggs ® Wheat ® Peanuts ® Food Allergies Are Caused By: ® Milk ® Eggs ® Wheat ® Peanuts ® Fish

Food Allergies ®Runny nose ®Asthma ®Diarrhea ®Vomiting ®Tissue swelling Food Allergies ®Runny nose ®Asthma ®Diarrhea ®Vomiting ®Tissue swelling

Safety in the Kitchen No: ®Plastic bags ®Medicines ®Sharp objects ®Cleaning supplies ®Appliance cords Safety in the Kitchen No: ®Plastic bags ®Medicines ®Sharp objects ®Cleaning supplies ®Appliance cords

Proper Cleaning of Mouthed Toys ® Wash with mild soap and water ® Rinse Proper Cleaning of Mouthed Toys ® Wash with mild soap and water ® Rinse thoroughly ® Use ONLY an approved food contact surface sanitizer ® Air dry ® Clean plush toys in washing machine

Proper Use of Water Play Tables ®Use clean water and change frequently ®Children should Proper Use of Water Play Tables ®Use clean water and change frequently ®Children should wash hands before and after playing

Pest Control ® Food preparation and eating areas ® Keep food stored off floor Pest Control ® Food preparation and eating areas ® Keep food stored off floor and/or covered ® Garbage and trash ® Outer openings

SUMMARY ® Wash your hands frequently ® Protect ® Use yourself as a consumer SUMMARY ® Wash your hands frequently ® Protect ® Use yourself as a consumer safe practices in child care