Food Safety and Young Children

507 Words3 Pages
Food safety is a practice that should always be carried out. Between the ages of three and five a child’s immune system is weak and still at its developing stages, thus making them susceptible to sickness and diseases. Food safety sanitation requirements, storage, preparation, proper food handling and presentation are important steps to ensure proper diet and nutrition for a child’s health and welfare. Hands should always be washed before and after preparing and consuming foods. This rule applies to everyone including children between the ages of three and five who are not preparing food. Bacteria are always on our hands as we are busy throughout the day constantly holding and touching objects. Foods also have bacteria on them as well-raw meat, fruit, vegetables-that is why hand washing is the most important step in food safety. Food should be properly cooked to the right temperature using a food thermometer. Bacteria tend to grow well between 40F and 140F. Perishable items should not be stored between those temperatures for more than two hours. In addition, hot foods should be kept hot (140F and above) and cold food kept cold (40F and below). Keeping the right temperatures is priority, if the correct temperatures are not held bacteria can grow to dangerous levels which can lead to food-borne illnesses or even death for children between the ages of three and five. The neglect of proper food handling leads to cross-contamination. Cross contamination can occur when one food substance comes in contact with another or a food substance comes in contact with chemicals (bleach, dishwashing liquid, etc…..). To avoid cross contamination hands, surfaces, countertops, utensils, pots and pans should be properly sanitize and allowed to air dry before and after use. Extreme care and caution must be used when cleaning food preparation and consumption areas in facilities that
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