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Ensuring Safe Children: Day Care Home Safety Issues

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Ensuring Safe Children: Day Care Home Safety Issues What should you be looking for? Caredy Cochran, CHES Jen Leftwich, MS Safe Home + Safe Kitchen = Safe Child Safety ... – PowerPoint PPT presentation

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Title: Ensuring Safe Children: Day Care Home Safety Issues


1
Ensuring Safe ChildrenDay Care Home Safety
Issues
  • What should you be looking for?

Caredy Cochran, CHES Jen Leftwich, MS
2
  • Safe Home Safe Kitchen Safe Child

3
Safety in the Home
  • Cleaning Supplies
  • Retained in original, labeled container
  • Stored in locked cabinets
  • Electrical Outlets
  • Covered with protective caps
  • Extension Cords
  • Unplugged and put away when not in use
  • No signs of fraying

4
Safety in the Home
  • Smoke Detectors
  • Tested and confirmed to be working
  • At least one on each level of building
  • Fire drills conducted periodically
  • Fire Extinguisher
  • Within inspection date
  • Easily accessible
  • Carbon Monoxide Detectors
  • At least one is recommended

5
Safety in the Home
  • Telephone
  • Emergency phone s listed near phone
  • 9-1-1
  • Poison Control Center
  • Phone cord not dangling in childs reach

6
Safety in the Home
  • Appliances
  • Unplugged when not in use
  • Cords not dangling over edges of counters
  • Hazardous Items
  • Cleaners, toothpicks, and plastic bags stored
    high above childs reach in locked cabinet
  • Knives, scissors, matches, lighters, and sharp
    utensils stored in locked drawers or cabinets

7
Safety in the Home
  • Window shade cords
  • Cords wrapped high above a childs reach
    (includes reaching from the sofa, crib, or other
    potential climbing position)
  • Stairways
  • Child safety gates at top and bottom of staircases

8
Safety in the Home
  • Trash
  • Indoor trash cans covered
  • Outdoor trash cans covered with locking lids
  • Pools
  • Securely fenced so that children do not have
    access without adult knowledge and supervision
  • Children can drown in 2 inches of water

9
Safety in the Home
  • Poisonous Substances
  • Vitamins, medicines, shampoos, lotions,
    toothpastes, mouthwash, alcoholic beverages,
    cleaning products, and air fresheners MUST be
    kept in a locked cabinet
  • Medications
  • Labeled with childs name
  • Stored away from food
  • If requires refrigeration, it should
  • be placed in a covered leak-proof,
  • child-proof container stored at
  • the back of the refrigerator

Jill Hill
10
Did you know?
  • 1-2 teaspoons of salt ingested by a 25-lb. child
    can cause irritability, lethargy, and possibly
    seizures.
  • More than 1½ tablespoons can be lethal.

11
Choking Prevention
  • Every 5 days, a child in the U.S. dies from
    choking on food.
  • Foods most commonly choked on
  • Hot dogs sliced in rounds
  • Whole grapes
  • Hard candy
  • Nuts

12
Choking Prevention
  • Items unsafe for children under age 4
  • smaller than 1¼ inch circle
  • OR
  • smaller than 2¼ inches long
  • purchase small parts tester at toy or baby store
  • Children should be seated and under adult
    supervision during meals and snacks.

13
Choking Prevention
  • Dangerous foods for children under age 6
  • Firm, smooth, or slippery foods that slide down
    throat before chewing
  • - hot dog rounds - hard candy
  • - large pieces of fruit - peanuts
  • - whole grapes - cherries with pits
  • Small, dry, hard foods difficult to chew easy
    to swallow whole
  • - small pieces of raw carrot, celery, or other
    raw hard vegetables
  • - nuts and seeds
  • - chips, pretzels, popcorn
  • Sticky or tough foods that do not break apart
    easily
  • - spoonfuls of peanut butter - chunks of meat
  • - raisins and other dried fruits - chewing
    gum
  • - marshmallows

14
Choking Prevention
  • Dangerous objects for children under age 6
  • Coins, button-cell batteries
  • Buttons (loose as well as those attached to
    clothing)
  • Deflated or broken balloons
  • Pencils, crayons, and erasers
  • Pen and marker caps
  • Rings, earrings
  • Nails, screws, staples, safety pins, tacks, etc.
  • Small toys, such as tiny figures or toys with
    small parts
  • Balls or marbles
  • Holiday decorations, including lights, tinsel, or
    toy-like ornaments
  • Small stones
  • Damaged or loose nipples on pacifiers or bottles

15
Choking Prevention
  • Some foods can be made safer
  • Hot dogs
  • Cut lengthwise and then into small pieces
  • Whole grapes
  • Cut into quarters
  • Raw carrots
  • Cooked until slightly soft, then chop finely or
    cut into thin strips
  • Peanut butter
  • Spread thinly on crackers
  • Mixed with applesauce and spread thinly on bread

16
Hand Washing
  • Did you know?
  • 20 of consumers
  • do NOT wash hands
  • before preparing food.

17
Hand Washing
  • Staff and children MUST follow hand
    washing guidelines
  • Use sink designated ONLY for hand washing
  • Use soap and warm (100F) running water
  • Lather hands with soap up to the elbows
  • Rub hands together for 20 seconds
  • Wash backs of hands, wrists, between fingers, and
    under fingernails
  • Use a fingernail brush if necessary
  • Rinse hands under warm running water
  • Dry hands with paper towel or air dryer
  • Turn off running water with a paper towel, not
    bare hands

18
Hand Washing
  • Staff and children shall wash their hands when
  • Preparing, handling, or serving food (including
    bottles)
  • Feeding an infant
  • Eating, drinking, or smoking
  • Changing diapers
  • Using the bathroom
  • Assisting a child in the bathroom
  • Sneezing, coughing, and wiping runny noses
  • Setting the table or sitting down to eat
  • Handling pets or other animals
  • Coming in contact with body fluids

19
Hand Washing
  • Activity
  • Soapy Solutions

20
Safety in the Kitchen
  • Why is food safety a concern?
  • 76 million cases of foodborne illness yearly
  • commonly referred to as food poisoning
  • 5,000 deaths related to foodborne illnesses
    yearly
  • What is a foodborne illness?
  • Often referred to as the flu
  • Infected food may show NO signs of spoilage
  • Common causes of foodborne illness
  • Poor personal hygiene
  • Cross-contamination
  • Abuse of time/temperature relationship

21
Personal Hygiene
  • Staff should
  • Bathe daily shampoo hair frequently
  • Wear hair restraint
  • Wear fresh laundered work clothes/uniforms
    aprons
  • Keep fingernails clean, trimmed, and unpolished
  • Not wear artificial nails
  • Not wear jewelry, with exception of plain wedding
    band
  • Wash hands correctly frequently
  • Wash hands before putting on gloves or changing
    into a new pair
  • Change gloves with each new task
  • Wear gloves at all times if bandaged wound on
    hands
  • Not touch ready to eat food with bare hands
  • Stay away from food when feeling ill

22
Cross-Contamination
  • 3 Types of Cross Contamination
  • Hand to Food
  • Good personal hygiene
  • Proper handwashing
  • Single-use gloves
  • Food to Food
  • Raw foods stored below cooked foods
    ready-to-eat foods
  • Fresh produce washed before peeling or serving
    raw
  • Raw meat and raw fruits/vegetables NOT touching
    nor prepared on the same surface
  • Equipment to Food
  • Wiping cloths sanitized
  • Reusable towels used only for sanitizing
    equipment surfaces not for drying hands,
    utensils, etc.
  • Equipment sanitized
  • Knives, cutting boards, food contact surfaces

23
Washing Dishes
  • Food scraped from plates, utensils, equipment
  • Dishes washed
  • 3-compartment sink
  • Wash
  • Rinse
  • Sanitize
  • Heat 171F water for at least 30 seconds
  • Solution ¾ to 1½ Tbsp. of liquid chlorine
    bleach 1 gallon water
  • Dishwasher
  • Dishes allowed to air-dry

24
Four Steps for Food Safety
  • CLEAN
  • SEPARATE
  • COOK
  • CHILL

25
CLEAN
  • Wash hands after using the bathroom, changing
    diapers, or handling pets.
  • Wash hands, working surfaces, and utensils after
    touching raw meat or poultry.
  • Raw meat, poultry, and eggs can contain dangerous
    bacteria. To keep bacteria from spreading, wash
    anything that comes in contact with these raw
    foods.

26
CLEAN
  • Dishcloths/sponges
  • should NOT be rinsed and reused after cleaning up
    areas where uncooked meat has been handled
  • millions of bacteria form in just a few hours
  • use paper towels and discard immediately
  • Plastic tablecloths/placemats
  • wash with clean dishcloths and hot soapy water
  • disinfect with mixture of ¼ cup liquid chlorine
    bleach and 1 gallon water
  • allow to air-dry
  • Equipment
  • clean after every use
  • cutting boards (plastic, non-porous, acrylic, and
    wooden)

27
SEPARATE
  • Use separate cutting board for fresh produce and
    a separate one for raw meat, poultry, and
    seafood.
  • Never place cooked food back on the same plate or
    cutting board that previously held raw food.
  • To prevent juices from raw meat, poultry, or
    seafood from dripping onto other foods in the
    refrigerator, put raw foods in sealed containers
    or plastic bags and place on trays on the lowest
    shelf in the refrigerator.
  • Never defrost food at room temperature. Food
    should be thawed in the refrigerator, in cold
    water, or in the microwave.

28
COOK
  • Foods are properly cooked when they are heated
    for a long enough time and at a high enough
    temperature to kill bacteria that can cause
    foodborne illness.
  • You can become sick anytime from 20 minutes to 6
    weeks after eating food with some types of
    harmful bacteria.
  • Bacteria grow from 1 to 1 million in only 4
    hours.

29
COOK
  • Use a food thermometer to make sure foods are
    cooked to the safe internal temperature.
  • Roasts steaks 145F
  • Ground beef 160F
  • Whole chicken or turkey 180F
  • Leftovers 165F
  • Processed ready-to-eat foods 140F
  • Place thermometer in the thickest part of most
    foods, away from bone and fat.
  • Clean thermometer after each use.

30
COOK
  • Temperature Danger Zone
  • 41F 140F
  • Less than 4 hours to avoid foodborne illness
  • Food should NOT be removed from refrigerator
    until 20 minutes before serving.

31
Keep Hot Foods Hot!KeepCold FoodsCold!
140F
DANGER
41F
32
CHILL
  • Cooked food needs to go into the refrigerator
    while it is still hot. It is NOT safe to cool it
    on the counter.
  • pour into shallow pans, cut large food
  • cover loosely
  • stainless steel cools faster than plastic
  • stir frequently
  • document temperatures
  • cover food tightly and label when it reaches 41F
  • To prevent bacteria, refrigerate or freeze
    perishables, prepared foods, and leftovers within
    4 hours or less.

33
CHILL
  • Temperatures during cooling process
  • from 140F to 70F within 2 hours
  • from 70F to 41F within 4 hours
  • if food has not reached 70F within 2 hours, it
    MUST be immediately reheated to 165F for 15
    seconds
  • Refrigerator should not be overstuffed. Cold air
    needs to circulate to keep food safe.

34
How low will it go?
Q
  • How long would it take for the temperature to
    drop to a safe level if you were to refrigerate
    an 8-inch stock pot of steaming chicken soup?

35
How low will it go?
A
  • 24 hours!
  • Hot food should be placed in shallow containers
    in layers less than 3 inches deep.

36
Dry Storage Area
  • 50F - 70F
  • FIFO First In, First Out
  • Purchase date written on new foods
  • Newer foods moved to back
  • Older foods moved to front
  • Foods at least 6 inches off the floor
  • Clean, dry, well-ventilated area
  • Dry ingredients in containers with tight-fitting
    lids
  • NO dented cans, broken packages, signs of pests
  • All foods labeled and dated
  • NO chemicals stored near food

37
Cold Storage Area
  • Thermometer
  • 41F or lower in all areas
  • allows for maximum circulation
  • FIFO
  • Foods covered, labeled, and dated
  • Ready-to-eat foods above raw meats

38
Frozen Storage Area
  • Thermometer
  • 0F or lower in all areas
  • allows for maximum circulation
  • FIFO
  • Foods covered, labeled, and dated
  • Frozen products frozen until ready to cook

39
Wrap-up
  • Questions?
  • Additional activities/resources

40
Thank you
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