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Keep your students safe from foodborne illnesses

Foodborne illnesses are diseases caused by germs or chemical contaminants? in food. These illnesses present a serious challenge for child care providers trying to keep their students healthy. Educators must have a firm grasp of safe food handling knowledge and best practices to know what their best defense is against any viruses or bacteria. Here are a few suggestions about good food handling and preparation practices:

Clean thoroughly
Before preparing any snack or meal, it's essential to wash your hands and then rinse off any fruits and vegetables you intend to work with. You must also clean off any surfaces on which you plan to prepare food or cook. 

Cook completely
You must cook food at a high enough temperature to kill off any bacteria that could cause food borne illnesses. Common pathogens that can make food unsafe include salmonella, campylobacter, and E. coli. To prevent your students from contracting these germs, cook meat products thoroughly. Check them with a food thermometer to ensure their internal temperature is cooked through.

Chill properly
Refrigerate food and perishable ingredients quickly after use. Any food at an unsafe temperature is a perfect target for food borne illnesses. Keep your food cold and make sure to discard any cooked meat after two days. Never serve food that has been kept out of the fridge or in the sun for extended periods of time. 

At ProSolutions Training, we offer numerous online child care courses, such as "Keeping It Safe: Preventing Food-borne Illnesses in Child Care Settings." Contact one of our representatives today to learn more about our extensive course catalog.