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A Basic Approach to Feeding and Care
Chapter 4
Food Safety
A Basic Approach to Feeding and Care
Chapter Topics
Chapter 4
Food Safety
The food program in a child care center serves many purposes.
Proper food handling, food preparation, and serving children
nutritious meals are extremely important. Eating meals together
can help children to develop social skills and good eating habits.
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
Food safety knowledge can
help you protect yourself and
others.
Child care centers provide food and
services to a highly susceptible
population have additional food
safety requirements.
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
You must develop and implement a system to monitor the temperature of
potentially hazardous foods during cooking, reheating, cooling, storing, and
hot and cold holding temperatures to be sure that food will be cooked to at
least the minimum correct internal temperature:
165°F
(for 15 seconds)
Poultry (chicken and turkey)
Stuffed foods or stuffing
Casseroles
All raw animal products cooked in a
microwave
• All reheated potentially hazardous foods
•
•
•
•
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
You must develop and implement a system to monitor the temperature of
potentially hazardous foods during cooking, reheating, cooling, storing, and
hot and cold holding temperatures to be sure that food will be cooked to at
least the minimum correct internal temperature:
155°F
(for 15 seconds)
• Hamburger
• Sausage
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
You must develop and implement a system to monitor the temperature of
potentially hazardous foods during cooking, reheating, cooling, storing, and
hot and cold holding temperatures to be sure that food will be cooked to at
least the minimum correct internal temperature:
145°F
(for 15 seconds)
•
•
•
•
Eggs
Fish
Beef
Pork
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
You must develop and implement a system to monitor the temperature of
potentially hazardous foods during cooking, reheating, cooling, storing, and
hot and cold holding temperatures to be sure that food will be cooked to at
least the minimum correct internal temperature:
140°F
• Vegetables that will be hot held
• Packaged ready-to-eat foods (such as
hot dogs and canned chili) that are
heated for hot holding
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
You must develop a system to record the temperature of each
perishable food once it arrives from a satellite kitchen or a
catering service.
The system must include keeping records on site for six months with the
following information:
• The name and temperature of the food
• The date and time the temperature was checked, and
• The name and signature or recognized initials of the person
who is checking and recording the food temperatures.
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
You may serve previously prepared food that has not been previously
served if it was stored at the proper temperature for less than forty-eight
hours after preparation. Leftover foods or opened foods in the refrigerator
must be labeled with the date that they were opened or cooked.
You must store food:
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A Basic Approach to Feeding and Care
Chapter 4 Food Safety
Remember, bacteria grow quickly when food is in the Danger
Zone.
Keep cold food cold in a refrigerator, in ice, or other approved method to
keep bacteria from growing. When using ice to keep food cold, the ice
must surround the container to the top level of the food.
COLD food must be kept 41°F or colder.
Potentially hazardous salads made from food at room temperature
(such as canned tuna) must be cooled to 41°F within 4 hours of
preparation. It is better to make salads and sandwich fillers with cold
ingredients when possible.
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
Frozen foods must be thawed safely to keep bacteria from
growing.
Unsafe thawing can let bacteria grow in the outside layers of the food
while the inside layers are still frozen. There are three safe methods for
thawing food:
1. In the Refrigerator
Put frozen food in the refrigerator
until it is thawed. This method is
the slowest and the safest. Be sure
that raw meats are on the bottom
shelf or in a container so they do
not drip onto other foods.
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
Frozen foods must be thawed safely to keep bacteria from
growing.
Unsafe thawing can let bacteria grow in the outside layers of the food
while the inside layers are still frozen. There are three safe methods for
thawing food:
2. Submerged under
cold running water
Keep the food covered in cold (70°F
or colder), running water until it is
thawed.
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
Frozen foods must be thawed safely to keep bacteria from
growing.
Unsafe thawing can let bacteria grow in the outside layers of the food
while the inside layers are still frozen. There are three safe methods for
thawing food:
3. As part of the cooking
process or in the
microwave
Small items, such as frozen
burritos, may be thawed
while they cook.
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
Cooked leftovers that were not served to children may be cooled to be
served again. Because bacteria can grow quickly in cooling food, cooling is
often the riskiest step in food preparation.
It is important to cool food through the Danger Zone
as fast as possible to keep bacteria from growing.
Please take cooling seriously; certain bacteria can make poisons that are
not destroyed by reheating temperatures.
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
There are three approved cooling methods in Washington:
1. Shallow pan method (food no more than 2 inches deep)
2. Size reduction (cutting solid food into smaller pieces)
3. Time and temperature monitored (forcing food to cool in a short
amount of time)
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
Cooling Method 1: Shallow Pan Method
Divide large containers of food into several shallow pans to cool. This
method works well for foods like refried beans, rice, potatoes, casseroles,
ground meat, meatloaf, and chili. Here are the steps for the shallow pan
method.
1.
Put hot food into shallow pans. Make sure the food is not more
than 2 inches thick or deep.
2. Put the pans in the refrigerator on the top shelf where nothing can
drip into them.
3. Let air move around the pans – do not stack or cover the pans.
4. Cover the pans after the food is 41°F or colder.
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
Cooling Method 2: Size Reduction
A large whole food like turkey or ham may be cut into slices to be cooled.
This method may not be used for meat that is ground or restructured such
as meatloaf or gyro meat. Here are the steps for the size reduction method.
1.
2.
3.
4.
5.
Cut the cooked meat into pieces no more than 4 inches thick. Be
sure to wear gloves if you handle the food.
Spread the slices out on a tray so they are not touching each other.
Put the pans in the refrigerator on the top shelf where nothing can
drip into them.
Let air move around the pans – do not stack or cover the pans.
Cover the pans after the food is 41°F or colder.
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
Cooling Method 3: Time and Temperature Monitored
Food may also be cooled using a 2-step process as long as you monitor
the temperature of the food and make sure it cools down in a certain
amount of time.
Step 1: Food must cool from 140°F to 70°F in 2 hours
Step 2: Food must finish cooling to 41°F within a total of 6
hours
An example of the 2-step
method is called an ice bath.
An ice bath works well for
soups, sauces, and gravy.
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
Cooling Method 3: Time and Temperature Monitored
Here are the steps for an ice bath.
1. Close the drain in the sink. Put the pot of hot food in the sink.
2. Fill the sink with ice up to the level of the food in the pot. Add cold
water to the ice.
3. Stir the food often. Make sure it cools down to 70°F within 2 hours.
4. Add more ice as the ice melts.
5. Finish cooling the food to 41°F within 6 hours.
6. Once the food is 41°F, cover it and put in the refrigerator.
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
Cross contamination is the spread of bacteria from raw meat
to other foods.
Cross contamination happens when bacteria from raw foods get onto
other foods. Raw meat is the main source of cross contamination. When
blood or juice from raw chicken or other meat gets onto a counter, cutting
board, utensils, or hands, bacteria can spread to other food.
It is important to keep raw meat away from other food.
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
Tips to avoid cross contamination:
•
•
•
•
•
•
Wash hands after handling raw meat
Wash and sanitize all food-contact surfaces that touch raw meat
Prepare raw meat in an area away from other foods
Use a separate cutting board for raw meat
Store raw meat below other foods in the refrigerator and freezer
Store meat with a higher cooking temperature (like chicken) below meat
with a lower cooking temperature (like fish)
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
Cleaning and sanitizing are not the same.
Cleaning uses soap and water to remove dirt and food from surfaces.
Sanitizing uses chemicals or heat to kill germs. It is important to
remember that surfaces that look clean may still have germs on them
that you can’t see. Sanitizing reduces these germs to safer levels.
Food-contact surfaces should be washed, rinsed, and
sanitized after each use to remove germs that can cause
illness.
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
Washing Dishes by
Hand
All dishes and food-contact
surfaces must be washed,
rinsed, and sanitized
between uses. When
washing dishes by hand,
follow this procedure:
1. CLEAN and sanitize the sink
2. SCRAPE leftover food into the garbage
3. WASH dishes in hot, soapy water in
the first sink
4. RINSE dishes with clean, hot water in
the second sink
5. SANITIZE by submerging dishes in a
bleach solution (1 tablespoon bleach
per gallon of cool water) for one
minute.
6. AIR DRY all dishes and utensils
instead of using a towel
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
Washing Dishes in a Dishwasher
A dishwasher will wash, rinse, and sanitize dishes, equipment, and
utensils. Make sure you:
• Scrape leftover food and grease from the dishes and throw it away.
• Load dishes into the machine and run the full cycle.
• Air dry the dishes and utensils. Do not use a towel to dry them.
In order to properly sanitize dishes using heat, the dishwasher must
reach a temperature of 140° F. This will kill germs. If your dishwasher
has a “sanicycle,” the final rinse water heats to this temperature. A
maximum registering or “holding thermometer” is needed to check
dishwashing equipment.
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
You need to have the following equipment to cook and serve
meals without restrictions on the type of menus or foods that
you can cook, serve or store:
• Kitchen walls, counter tops, floors, cabinets and shelves that are:
 Maintained in good repair to include being properly sealed without
chips or cracks
 Moisture resistant, and
 Maintained in a clean and sanitary condition.
• A range with a properly vented hood or exhaust fan, except when
serving only snacks
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
More required equipment:
• A refrigerator and a freezer, or a combination refrigerator/freezer,
with sufficient space for proper storage and cooling of food
• Handwashing facilities located in or adjacent to the food preparation
area with handwashing procedures posted at each sink used for
handwashing and followed by all persons who participate in food
preparation.
You may use a microwave oven to reheat foods if the food is:
• Rotated or stirred during heating
• Covered to retain moisture, and
• Held for two minutes prior to serving to allow the temperature to
spread evenly throughout the food.
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
Young children can be at risk for choking on foods:
• Infants and toddlers have limited control of their mouth muscles and
lack the molars to grind up hard foods.
• Three- to four-year-olds lack chewing sophistication and are easily
distracted while eating.
• Certain foods pose choking risks. These include nuts, seeds, whole
grapes, hot dogs, hard candy, whole corn, popcorn, chips, tough meats,
and “sticky” foods such as peanut butter, processed cheese,
marshmallows and fruit roll-ups.
A Basic Approach to Feeding and Care
Chapter 4 Food Safety
Children can choke on any food and MUST be supervised while they are
eating. Make sure all children are seated to eat. Modify foods to be
smaller or softer (dice melons into small pieces and steam broccoli and
carrots). Discourage children from eating too fast or pocketing food.
Remind parents of the hazards of feeding children in cars or on buses.
Do not serve these foods to children under the age of
4 years:
8.
Raisins
21.
Sticky
foods
3.
7.
Nuts,
Whole
seeds,
grapes
and
peanuts
1. Spoonful's
2.
6.
Marshmallows
Popcorn
of
peanut
butter
4.
Fish
with
bones
5. Hot dogs
(whole
16.
10.
9.
22.
Pretzels
Hard
Tough
Fruit
or
candy
roll-ups
sliced
meats
in
11.
20.
Processed
Whole
corn
cheese
13.
14.
12.
15.
Large
Raw
Fresh
Dried
carrots
chunks
broccoli
fruit
ofrounds)
meat
19.
Chips
17.
18.
Ice
cubes
peas
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Chapter 4 Food Safety
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