Proper Methods of Food Selection for Young Children

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Proper Food Methods for Young Children Food safety sanitation requirements, storage, preparation, proper food handling and presentation are the first steps in ensuring proper diet and nutrition for a child’s health and welfare. For each of those areas, there are proper methods for working with food for children ages three to five. The first area is food safety sanitation requirements. Preventing and protecting children from food borne illnesses is one of the most important responsibilities you have. Improper food handling, preparation or storage can cause food to become contaminated with bacteria or germs that could result in illnesses. The other methods for sanitation requirements are to practice good personal hygiene, store foods properly and handle foods in a safe and sanitary manner. The next step is food storage. The way food is stored has a profound effect on quality. If stored incorrectly, food will lose quality and can also allow harmful organisms to grow. To lessen this risk, there must be designated food storage spaces and an accurate thermometer inside the refrigerator and freezer. It is important to check the temperature of both and make sure the refrigerator is set at 40*F or below and the freezer at 0*F or below. If storing leftovers, label them by name and date and cover them to protect the food from contamination. Proper food preparation is the next area. It is extremely important to start with clean, wholesome foods from a reliable source and washing hands properly with warm water and soap for twenty seconds. It is also important to keep all work surfaces clean and organized and use clean equipment in preparing, cooking and serving food. One more method for food preparation is not to cross contaminate foods. The next area is food handling. Food should be handled for a child by keeping hot foods hot and cold foods cold. Some more

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