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Food Safety
We strongly recommend reading Food Safety is Everybody’s Business: Your guide to preventing foodborne illness published by Washington State Dept. of Health.
Children are especially vulnerable to foodborne illnesses due to their smaller body size and underdeveloped immune systems. It is critical that food safety be maintained in all areas of food storage and preparation. In programs where food is prepared, at least one staff member must have a Washington State Department of Health Food Handler’s Permit to:
Best Practice: All staff preparing, handling, and serving food should maintain a current Food Handler’s Card. This includes all teachers and caregivers who serve children food and snacks.
You have an important role to play in preventing the spread of food-borne illnesses by simply following a few steps to be sure food is handled appropriately The Washington State law outlines approved food sources. Following is a list of foods you may not serve:
How about families bringing food into the program? Is this approved? What does your Guidebook or Guide advise on this subject?
Cooking and storing foods at incorrect temperatures are major contributing factors to foodborne illnesses. Thorough cooking, consistent hot holding, proper cooling, cold storage, and complete reheating of foods are all critical steps in preventing the growth of pathogenic bacteria in foods. Important numbers to remember for safe holding temperatures are:
Foods that are moist and high in protein (such as meats, dairy foods and eggs) are most susceptible to bacterial growth. The warmer and moister the food, the faster bacteria can grow. That is why there is such a concern about foods sitting at room temperature or warmer.
The assignment for module 7 will include questions about Health Dept. policies on food safety.
Click here to open the PDF file Food Safety is Everybody's Business
We strongly recommend reading Food Safety is Everybody’s Business: Your guide to preventing foodborne illness published by Washington State Dept. of Health.
Children are especially vulnerable to foodborne illnesses due to their smaller body size and underdeveloped immune systems. It is critical that food safety be maintained in all areas of food storage and preparation. In programs where food is prepared, at least one staff member must have a Washington State Department of Health Food Handler’s Permit to:
- Monitor and oversee food handling and service, and
- Provide orientation and on-going training for all staff involved in food handling.
Best Practice: All staff preparing, handling, and serving food should maintain a current Food Handler’s Card. This includes all teachers and caregivers who serve children food and snacks.
You have an important role to play in preventing the spread of food-borne illnesses by simply following a few steps to be sure food is handled appropriately The Washington State law outlines approved food sources. Following is a list of foods you may not serve:
- Leftover food previously served outside your center. You can, however, re-serve food that was made at the center.
- Home canned, frozen or prepared food unless it is for the person’s own children.
- Donated food from restaurants or caterers that was previously served.
- Game meat that has not been inspected by the USDA.
- Donated meat, fish, poultry or milk that is not from a source inspected for sale.
How about families bringing food into the program? Is this approved? What does your Guidebook or Guide advise on this subject?
Cooking and storing foods at incorrect temperatures are major contributing factors to foodborne illnesses. Thorough cooking, consistent hot holding, proper cooling, cold storage, and complete reheating of foods are all critical steps in preventing the growth of pathogenic bacteria in foods. Important numbers to remember for safe holding temperatures are:
- 41°F or cooler and 135°F or hotter
- Danger zone: bacteria will grow very rapidly in foods between 41°F and 135°F
Foods that are moist and high in protein (such as meats, dairy foods and eggs) are most susceptible to bacterial growth. The warmer and moister the food, the faster bacteria can grow. That is why there is such a concern about foods sitting at room temperature or warmer.
The assignment for module 7 will include questions about Health Dept. policies on food safety.
Click here to open the PDF file Food Safety is Everybody's Business
The course does not "save" your progress. Use the checklist provided to track your progress, and click on the link in the menu to return to where you left off in the training.
