Ensuring Safe Children: Day Care Home Safety Issues

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Ensuring Safe ChildrenDay Care Home Safety
Issues

• What should you be looking for?

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

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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

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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

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Safety in the Home

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

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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

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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

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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

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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
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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.

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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

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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.

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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

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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

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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

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Hand Washing

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

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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

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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

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Hand Washing

• Activity
• Soapy Solutions

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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

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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

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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

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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

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Four Steps for Food Safety

• CLEAN
• SEPARATE
• COOK
• CHILL

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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.

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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)

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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.

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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.

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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.

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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.

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Keep Hot Foods Hot!KeepCold FoodsCold!
140F
DANGER
41F
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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.

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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.

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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?

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How low will it go?
A

• 24 hours!
• Hot food should be placed in shallow containers
  in layers less than 3 inches deep.

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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

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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

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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

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Wrap-up

• Questions?
• Additional activities/resources

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Thank you