relies on controlling the conditions which allow bacteria to reproduce and grow

Relies on controlling the conditions which allow

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relies on controlling the conditions which allow bacteria to reproduce and grow to large numbers. Foods unlikely to encourage bacteria to grow are called ‘low-risk’, and include packaged snack foods, lollies, chocolates, uncooked pasta, rice and biscuits. Many low-risk foods are discretionary choices, such as lollies, chocolate and some packaged snacks, and are not recommended for every day. These foods can be kept for long periods of time without refrigeration. Canned food is safe while the can is still sealed, but once opened the food may become high-risk. What can I do to ensure that food is prepared safely? Always wash your hands before handling food – and wash them again if you touch your hair, need to use a tissue to wipe your nose, after sneezing or going to the toilet, or if you touch other items that may carry bacteria. Buy food from suppliers you can trust. Buy foods that look fresh, and from places where turnover is high. Make sure that packages are unbroken and products are within their use-by date. Transport high-risk foods quickly or in cool containers. Keep all kitchen areas clean. Protect low-risk foods by placing them in sealed containers, once packages are open. Use separate cutting boards for raw meat and fish, cooked items (such as meat and vegetables) and fruit. Colour code boards to help you remember to use the right ones. Wash knives after use with uncooked meat and fish, and before use with any foods that are ready to be eaten. Keep high-risk foods refrigerated before cooking or until they are to be eaten. Place any cooked high-risk foods back in the refrigerator, if not eating them straight away. ‘Do not reheat cooked foods more than once. Discard any food that was served and not eaten. Discard any food that was not served, but which has been out of the refrigerator for more than two hours. Reheat food until it is steaming hot. Allow it to cool down to serving temperature, then serve immediately. Director/Coordinator Book 27
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Check daily that your refrigerator is working, and that food is cold. Wash dishes between use in hot soapy water and leave them to dry, rather than using a tea towel. Alternatively, use a dishwasher. What about food preparation with children? Ensure that children always wash hands before handling any food. Supervise children at all times while in the kitchen. Take care to avoid any injuries from sharp knives and hot surfaces. What can I do to ensure that food is served safely? Wash hands before eating. Use tongs and spoons to serve food. Cover and refrigerate any food not served straight away, and serve again later. Never allow a child to eat food that has been dropped on the floor. Get up & Grow: Healthy Eating and Physical Activity for Early Childhood
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Section2: Physical activity Physical activity Introduction Playing and being physically active is an important part of life for all children.
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