Essential Principles of Safe Essential Principles of Safe Food Preparation for Infants & Food Preparation for Infants & Children Children By By Dr Deryck D. Pattron, Ph.D. Dr Deryck D. Pattron, Ph.D. FDI, Ministry of Health FDI, Ministry of Health Trinidad, West Indies Trinidad, West Indies
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Essential Principles of Safe Food Preparation for Infants & Children By Dr Deryck D. Pattron, Ph.D. FDI, Ministry of Health Trinidad, West Indies.
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Essential Principles of Safe Food Essential Principles of Safe Food Preparation for Infants & ChildrenPreparation for Infants & ChildrenEssential Principles of Safe Food Essential Principles of Safe Food
Preparation for Infants & ChildrenPreparation for Infants & Children
ByBy
Dr Deryck D. Pattron, Ph.D.Dr Deryck D. Pattron, Ph.D.FDI, Ministry of HealthFDI, Ministry of HealthTrinidad, West IndiesTrinidad, West Indies
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What is Food Safety?
• Food safety is the assurance that food when consumed
in its usual manner does not pose a threat to human
health and well being
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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Why is Food Safety Important for Infants & Children
• Infants and children represent one of the special target
groups
• They are particularly vulnerable to infections and injury
because they have incompletely developed immune
and organ systems that are incapable of dealing with
physical, chemical and microbiological agents
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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Why is Food Safety Important for Infants & Children (cont’d)
• Food if not prepared properly under strict sanitary and
hygienic conditions can be a major source of disease
causing organisms or infective agents leading to
illnesses, undue human suffering and deaths leading to
a loss of valuable human potential and increased
economic burden that perpetuates the cycle of poverty
particularly in developing countries
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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Why is Food Safety Important for Infants & Children (cont’d)
• The World Health Organization estimates that every
year 1500 million episodes of diarrhoea occur
worldwide in infants and children under the age of five
and 3 million die as a result
• It is imperative that food handlers and parents
exercise due diligence i.e. do all in their power to
ensure safe food preparation for infants and children
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases
• Adopt, implement and follow the 4Cs.
Clean and sanitise
Cook food thoroughly
Cover and separate food
Chill and serve food at appropriate temperature.
i.e.
serve hot foods hot (60 ºC or above) and cold
foods cold (0 ºC or below)
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
• Food safety begins with clean hands, counter tops,
equipment, utensils, personal hygiene and sanitary
food preparation environment
• Competence and knowhow on how to produce safe
food
• Will power to put food safety first on the agenda to
ensure health and well being for the family, community,
country, nation
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
Food safety begins with clean hands!
• Wash hands and forearms thoroughly with soap and
warm water for at least 20 seconds, scrubbing the
palms, back of hands, between fingers and under nails,
rinse thoroughly and dry with an air dryer or disposable
single-use paper towel
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)Wash Hands AfterCoughing or sneezingLeaving any work areaEngaging in any workAfter eating, drinking, smokingNose and body touching
Handling raw unprocessed food such as poultry, beef, pork, eggs, seafood and shellfishAfter using the bathroom and changing room New tasks other than handling foodDisposing of wash water, waste water or mop waterScraping or cleaning food or soil from the equipment
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
Use Safe Water
• Potable unadulterated water should be used in all food preparations
• Water should be boiled, cooled and scooped out from a covered
container prior to use in food preparations
• Remember that ice made with unsafe water will also be unsafe and
should not be used in food
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to