Module 2: Safe Cooking with Confidence Cooking Matters EXTRA for Center-Based Child Care Professionals NATIONALLY SPONSORED BY.

Module 2:Safe Cooking with Confidence

Cooking Matters EXTRA for Center-Based

Child Care Professionals

NATIONALLY SPONSORED BY

Why Should Food Safety Be a Top Priority For You?

Why Should Food Safety Be a Top Priority For You?

Infants and young children are at a greater risk for foodborneillness.

Prevent Food Contamination

Follow these three basic principles:

• Practice good hygiene• Avoid cross-contamination• Keep foods out of the “danger zone”

Practice Good Hygiene

• Wash your hands• Wash children’s hands• Wash often with soap and warm

water

for at least 20 seconds

Avoid Cross-Contamination

• Wash cutting boards, dishes, utensils, and work surfaces before and after food preparation

• Use separate cutting boards and work surfaces for raw meats and produce

• Place cooked food on a clean plate

• Disinfect serving areas

Avoid Cross-Contamination (cont.)

Sanitize* Disinfect*

To soak, clean in a chlorine solution of 1 Tablespoon of household chlorine bleach mixed with one gallon of water

To wipe, clean surfaces with a stronger chlorine solution of l/4 cup household chlorine bleach mixed with one gallon of cool water

*These are solution guidelines; be sure to follow the requirements set by your local health department.

Keep Foods Out of the Danger Zone

• Store, cook, and hold foods at safe temperatures Keep hot foods hot Keep cold foods cold

• Use tools to check the internal temperatures

A Safe Food Environment for Children

• Staff stores sharp objects and labeled chemicals out of reach.

• Staff enforces safe behaviors in the food preparation area and meal tables.

• The kitchen, storage, and eating areas are clean and uncluttered.

• Furniture, eating and serving utensils are age-appropriate.

• Offer appropriate foods, avoiding: o Allergens o Choking hazards

Individual Portion Cooking with

“Rebus” Cards:

Safer Food Preparation with Young Children

Children pass through “stations” containing ingredients and assemble their own food portions.

How can food service staff help set classrooms up for individual portion cooking projects?

What information do you need from them to make this happen?

What system can you use to get the information in a timely manner?

Ensure reimbursablity for CACFP?

Questions?

Cooking Matters EXTRA for Center-Based Child Care Professionals was developed with support from the Pritzker Early Childhood Foundation