SAFE HEALTHY CHILDREN A Health and Safety Manual for Childcare Providers

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1 TABLE OF CONTENTS Chapter 7: Food Storage and Preparation Safe Food: Food Storage and Preparation 7.1 Requirements of the Day Nurseries Act Recommendations of the Medical Officer of Health Personal Hygiene Cleaning and Sanitizing 7.3 Dishwashing. 7.5 Refrigerated Storage. 7.6 Non-Refrigerated Storage. 7.7 Garbage Disposal. 7.7 Rodent and Insect Control 7.8

2 The food you serve the children in your care must be healthy and safe to prevent food borne illness. That means you must ensure that food is stored correctly and cooked properly. This is an on-going concern. Safe food practices must be kept in mind at all times. Make frequent checks during food preparation. Ensure that all staff is trained in safe food handling. Make safe food a top priority in your facility. 7.1

3 REQUIREMENTS OF THE DAY NURSERIES ACT The Day Nurseries Act requires that operators comply with other legislation, including the Health Promotion and Protection Act. The Food Premises Regulation 243/84, under the Health Promotion and Protection Act, applies to day nurseries. RECOMMENDATIONS OF THE MEDICAL OFFICER OF HEALTH The following information is a guide for food handling in day nurseries. It does not replace or cover all requirements contained in the Food Premises Regulation. PERSONAL HYGIENE 1. Establish and follow a clear policy regarding staff illness. If you require assistance in developing a policy, contact your Public Health Inspector at the Middlesex-London Health Unit. 2. Make sure your food-handlers have clean outerwear. 3. A child care centre is a smoke-free environment. 4. Arrange food-handler training sessions by contacting your Public Health Inspector at the Middlesex- London Health Unit. 5. Ensure that your food handlers wash their hands thoroughly using warm water and soap at the following times: a. before starting work b. when returning to work after a break; c. after using the washroom; d. after handling raw meat or vegetables; e. after handling garbage or garbage containers f. after blowing their nose or sneezing into a tissue; g. after completing any other activity that may have contaminated the hands. See Chapter 3 for proper hand washing procedure. 7.2

4 Disinfecting Surfaces CLEANING AND SANITIZING Before using any commercial disinfectant, please read the label carefully and follow the manufacturer s instructions. If you have any questions regarding the suitability of a product, call your local health unit for guidance. How they Work Disinfectants are generally chemicals that destroy organic material, especially bacteria and viruses. Be aware that soap is an organic material and will use up the killing action of your disinfectant, so do not mix the two. Use a spray bottle to ensure an equal dose of disinfectant is applied to the surface. Or spray the disinfectant directly onto a rag. Contact Time There are many different types of disinfectants available. The ability for a disinfectant depends on the strength of chemical and the amount of contact it has on the surface. Contact times generally range between one to ten minutes. Follow manufacturer s directions for both dilution of the product as well as the contact time. Storage & Testing 1. Keep your disinfectant stored in a locked cupboard away from heat, sunlight and out of reach of children. 2. Ensure all bottles containing disinfectant are properly labelled 3. Test your disinfectant daily using paper test strips to ensure that your solution has the proper strength. The manufacturer should have test strips available for their products. Using Disinfectants 1. Wash surface with soap and water 2. Rinse surface with clean water 3. Apply your disinfectant, leave wet as per manufacturer s instructions 4. Rinse disinfectant with clean water as per manufacturer s instructions 7.3

5 CLEANING AND SANITIZING Disinfectant Alcohols (Tinctures) Chlorine (Bleach) Phenols Quats (quaternary ammonium, ammonium chloride) Characteristics Warning! May be flammable. Good general disinfectant that is often combined with other disinfectants such as quats phenols or iodine to make a tincture. May not be appropriate for food contact surfaces The manufacturer usually premixes it. May need to rinse. Mix 2mL (1/2 teaspoon) bleach to 1L (quart) water for environmental and food contact surface disinfection, wet time = 1 min. Mix 15mL (1 table spoon) bleach to 1L (quart) water for soil (vomit & feces) contamination, wet time= 10 min Make fresh solution daily or test strength daily. Very effective against bacteria and viruses Safe for food contact surfaces Not for food contact surfaces or childcare facilities. May cause hyperbilirubinemia (jaundice) in infants and young children The manufacturer usually pre-mixes it. Effective against bacteria and viruses. May need to rinse Use 200ppm (use test strip) for environmental and food contact surfaces, wet time= 10 mins Use 400ppm (use test strip) for soiled surfaces (vomit & feces), wet time= 10 min May need to rinse Test strength daily. Safe for food contact surfaces Effective against bacteria and some viruses (check with manufacturer). 7.4

6 DISHWASHING Wash dishes according to one of the two approved methods: Manual Methods - requires 3 sinks Wash dishes and utensils in the first sink with arm soapy water to remove all soil. Rinse dishes and utensils in the second sink with clean water at a temperature of not lower than 43C (110F). Immerse dishes and utensils in the third sink in a sanitizing solution (see Cleaning and Sanitizing Chart) at not lower than 24C (75F) for at least 45 seconds. Dishwasher Method a) Dishwashers must be able to maintain a detergent solution at a temperature not lower than 60 C (140 F). b) Sanitizing can be done in one of 2 ways: i) a rinse cycle that sprays clean water at a temperature not lower than 82 C (180 F) for a minimum of 10 seconds; or ii) a rinse cycle that sprays a sanitizer solution of the same strength and temperature as described above in Manual Method. 7.5

7 Chapter 7: Safe Food Storage and Preparation Refrigerated Storage FOOD STORAGE 1. Refrigerate all meat, fish, poultry, eggs, and dairy products. These are hazardous foods because they support the growth of disease-causing organisms. 2. Check the labels of package products for instructions about refrigeration. 3. Ensure that each refrigerator and freezer has an accurate thermometer. 4. Check that your refrigerator is at a temperature of 4 C (41 F) or lower. 5. Ensure that your freezer is at a temperature of -18 C (0 F) or lower. 6. Cover all food and drink containers in refrigerator with airtight seals, plastic wrap, or aluminum foil. 7. Arrange food containers in refrigerator so that air circulates freely. Don t overcrowd the refrigerator. 8. Thaw frozen food in the refrigerator, not at room temperature. 9. Clean and sanitize all interior surfaces of refrigerator on a regular basis. 10. Defrost refrigerators and freezers every three months for best efficiency, or more frequently as needed. 11. Date and identify all leftovers to ensure good rotation of food. 7.6

8 Dry Food Storage FOOD STORAGE 1. Keep dry food storage areas clean, dry, well ventilated, and adequately lighted. 2. Store food on shelves at least 15 centimeters (6 inches) above the floor. 3. Use non-absorbent, easily cleaned shelving. 4. Clean storage rooms and cupboards once a month or more frequently as needed. 5. Cover all food with airtight seals, plastic wrap, or aluminum foil to protect it from contamination. 6. Keep non-food items, especially cleaning products, insecticides, mops, brooms and brushes in a separate area away from the food storage areas. Ensure that this area is inaccessible to children. 7. Ensure all food containers are labelled. GARBAGE DISPOSAL 1. Have enough garbage containers to store all the garbage that is generated between collection days. 2. Choose durable plastic or metal garbage containers with tight-fitting lids. 3. Keep your garbage containers covered and away from food storage and food preparation areas. 4. Thoroughly clean and sanitize all garbage containers once a month or more frequently as needed. 5. Do not leave garbage in the kitchen overnight. 7.7

9 RODENT AND INSECT CONTROL Proper food storage practices and garbage handling will help prevent rodent and insect infestations. 1. Screen all doors and windows in your child care centre. Maintain in good repair. 2. Rotate food stocks regularly to prevent insect infestations. 3. Inspect all foods when they are delivered to your centre. Do not accept any products if you see insects. 4. Clean all food spills immediately. 5. Store food products in insect and rodent-proof containers. 6. If an infestation occurs, hire a licensed pest control operator to eliminate the problem. Arrange for the pest control service at a time when children are not present. 7. A safe healthy environment in our goal. Therefore, use poisons or traps as little as possible and with care to prevent injury to children and staff. 7.8

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