HOME%STUDY%TRAINING% “SANITIZATION%&% FOOD… · 2014-05-27 · Sanitization!&!Food!Safety!–!Page2!of!22!!Provider Resources, Inc. • 360 Merrimack Street, Suite 44 • Lawrence,

360 Merrimack Street, Suite 44 • Lawrence, MA 01843 • (781)-939-9292

HOME STUDY TRAINING

“SANITIZATION & FOOD SAFETY”

At the completion of this packet, the user is entitled to two nutrition training hours to help meet the annual USDA nutrition training requirement. To receive your two hour certificate, fill

out and mail in the post-‐test portion and the extended activity questionnaire part of the packet to: Provider Resources, Inc., 360 Merrimack St, Suite 44 Lawrence, MA 01843

Please keep the information packet for future reference

Updated 3/11

Sanitization & Food Safety – Page 2 of 22

Provider Resources, Inc. • 360 Merrimack Street, Suite 44 • Lawrence, MA 01843 • (781)-939-9292

Research Sources

• Understanding Nutrition. 1996. West Publishing Co, St. Paul, MN • Roberts, C.A. (2001). The food safety information handbook. Westport, CT: Oryx Press. • Food Marketing Institute. (n.d.). Food Storage information. • http://www.cfsan.fda.gov/~mow/chap24.html • http://fayette.osu.edu • www.oznet.k-‐state.edu/humannutrition/_timely/clean.htm • http://www.foodsafety.gov/~fsg/september.html

CIVIL RIGHTS NON-‐DISCRIMINATION STATEMENT

“The U.S. Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion,

reprisal and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic

information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and /or employment activities.)

If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program

Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html , or at any USDA office, or call (866) 632-‐9992 to request the form. You may also write a letter containing all of the

information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington,

D.C. 20250-‐9410, by fax (202) 690-‐7442 or email at [email protected].

Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-‐8339; or (800) 845-‐6136 (Spanish).

USDA is an equal opportunity provider and employer.”



SANITIZATION & FOOD SAFETY

1. TEST YOUR KNOWLEDGE

A. Pre-‐reading quiz 2. DEFINITIONS

3. FOODBORNE ILLNESS PREVENTION/CAUSES

A. Pathogens that cause foodborne illness 1. What are they?

2. Contributing factors

3. Symptoms of foodborne illness

4. High risk groups

B. Food handling basics 1. Cook it

2. Cool it

C. Proper food storage 1. Refrigerator storage

2. Freezer storage

3. Dry storage

4. Infant section

D. Clean environment

E. Proper hand-‐washing 1. Method

2. Coloring page

3. Hand washing poster

4. WHAT DID YOU LEARN?

A. Take the post-‐test B. Extended activities



Test Your Knowledge

This pre-‐test is only meant to test your own knowledge before you read the material in the packet. You do not have to mail this in to the agency; it is for your own benefit.

1. What is the proper temperature setting for the refrigerator? ___________________

2. How long is an open jar of pickles good for in the refrigerator? ___________________

3. Is it safe to thaw meat on the counter? ___________________

4. How long is a refrigerated, open jar of mayonnaise good for? ___________________

5. What is the proper temperature setting for the freezer? __________________

6. How long is a refrigerated, open package of hot dogs good for? __________________

7. Does sugar ever go bad? ___________________

8. How long is an uncooked, open box of pasta good for? ___________________

9. Is it safe to eat cooked food that has been left out on the counter for 2 ½ hours? ________

10. Is it okay to heat baby food in the jar and feed the baby directly from the jar? __________



DEFINITIONS

Cross-‐Contamination:

It is the transfer of harmful substances or disease-‐causing microorganisms to food by hands, food contact surfaces, or cleaning cloths that touch raw food. It can occur when contaminated food or stored raw food touches or drips fluids on cooked or ready-‐to-‐eat food.

Danger Zone:

This is the temperature zone in which bacteria multiply rapidly; between 41° F and 140° F.

Foodborne Illness (FBI):

It is an illness that his carried or transmitted to people by a food or beverage.

Pathogen:

A microorganism that causes illness

CLEANING DEFINITIONS

Disinfect:

It is to clean surfaces with the use of chemicals and virtually eliminate all germs. Diaper changing tables, for instance, always need to be disinfected. The Environmental Protection Agency regulates the use of disinfectants.

Sanitize:

It is a less rigorous cleaning, designed to remove filth or soil and small amounts of certain bacteria. Surfaces that come in contact with food like counters are sanitized. Soap, detergent, or abrasive cleaners may be used to sanitize. The Food and Drug Administration regulates the use of sanitizer on food contact surfaces.

Note: Whether disinfecting or sanitizing, always follow label directions on cleaners carefully. Note where and how the products can be used.



FOODBORNE ILLNESS CAUSES/PREVENTION

The CDC estimates that there are 76 million cases of foodborne illness (FBI) every year. About 325,000 people are hospitalized and 5,000 die from foodborne illness each year.

Common Pathogens-‐ The five common laboratory-‐diagnosed pathogens that cause foodborne illness are:

1. Campylobacter jejuni (cam-‐py-‐lo-‐bac-‐ter je-‐jun-‐i) 2. Salmonella 3. E. coli 0157:H7 4. Shigella 5. Cryptosporidium

Since these pathogens and the foodborne illnesses that they cause can be eliminated by either proper food preparation, such as cooking and cooling of foods to correct temperatures, or avoiding cross-‐contamination; and sanitization such as proper hand-‐washing and surface cleaning it is very important to understand the importance of Sanitization and Food Safety.

Contributing Factors-‐ Why is there more Foodborne Illness?

• More people eat out • Food comes from all over the world • Improper food preparation • More fruits and vegetables are eaten • Food prepared off-‐site • Advanced food preparation-‐cooking food more than 24 hours prior to serving • Overuse of antibiotics • Decrease in levels of preservatives, sugar, fat, and salt in foods • Emerging pathogens



Symptoms of a Foodborne Illness:

• Diarrhea • Nausea • Vomiting • Severe headache • Stiff neck • Fever and chills

Symptoms may occur two hours to weeks after exposure to foodborne pathogens. Most healthy individuals recover in a few days. Foodborne Illness can result in minor discomfort for a few hours or in long-‐term health problems, even death.

Are you or the children you care for in the high risk group?

• Young • Old • Pregnant • Ill • Injured • Immune-‐compromised

Also, anyone who has taken antibiotics in the past few months is at risk of becoming sick for a Foodborne Illness.

The pathogens and bacteria that cause foodborne illness cannot be seen with the naked eye. They cannot be tasted and do not smell and are different from the odors caused by spoiled food. They hide on our bodies, on kitchen counters and on utensils. Therefore, it is important to understand the high priority and necessity of making sure that the food service area is kept clean and food is stored properly.

“AN OUNCE OF PREVENTION IS WORTH A POUND OF CURE”

Benjamin Franklin



BASICS FOR FOOD HANDLING

Some foods create special risks. These foods include: raw and undercooked meat, poultry, fish or eggs, and unpasteurized milk.

COOK IT:

Cooking food thoroughly is the best protection you and the children have against foodborne illness. Using a meat thermometer is the clearest way of knowing food is fully cooked.

Food Product Cooking time (°F) Eggs and Egg Dishes 160° Fresh Beef, Pork, Ham, Veal, Lamb roasts, steaks and chops,

ground meat and meat mixtures 160°

Poultry Chicken, turkey (parts) 170° Whole chicken or turkey 180° Seafood

Fin fish, shrimp, minced fish such as fish sticks, fish or seafood patties, seafood stuffing, oysters, clams, mussels

165°

All foods cooked in the microwave

After thoroughly stirred, then hold covered 2 minutes 165° COOL IT:

• One of the most common causes of foodborne illness is improper cooling. Cooked food needs to be cooled rapidly so dangerous bacteria don’t multiply.

• Cooked food needs to go into the refrigerator while it is still hot. It is not safe to cool food on the counter.

• Cooked food should be stored in shallow containers, less than 3 inches deep, to speed up the cooling process. Don’t cover the food until it is cool.

LEFTOVERS:

• Discard any food left out at room temperature for more than 2 hours. (1 hour if the temperature was held above 90° F).

• Use cooked leftover foods within 4 days



PREVENTION OF FOODBORNE ILLNESS

“First in/First out, when in doubt throw it out”

When thinking about the food you have stored, whether it is in your food pantry, refrigerator or freezer, use the above saying to remember which foods to use first or throw out. If you have purchased several containers of the same type of food, arrange the containers so you reach for the oldest package first. If there is any question, throw it out.

Refrigerator Storage Chart

Store the foods listed on this chart at 40° F or below with proper circulation. Store no item longer than the time listed. When in doubt, check with state and local health department regulations.

When you are storing items in the refrigerator:

Store no longer than…

When you are storing items in the refrigerator:


Bagels 1 to 2 weeks Meat, chops, steaks, roasts 3 to 5 days Barbecue sauce 4 months Meats, cooked 3 to 4 days Bread 7 to 14 days Meat, ground 1 to 2 days Butter 1 to 2 months Meat, luncheon, store-‐sliced 3 to 5 days Cakes 7 days Meat, luncheon, in unopened package 2 weeks Catsup 6 months Meat, luncheon, opened 3 to 4 days Cheese, hard 3 to 4 weeks Melons 4 to 5 days Cheese, cottage 1 week Milk 7 days Cheese, cream 2 weeks Muffins, fresh 7 days Chicken/Turkey raw 1 to 2 days Mustard, prepared 1 year Chicken nuggets 1 to 2 days Pies, cream or pumpkin 3 to 4 days Chicken casseroles 3 to 4 days Pies, fruit 7 days Cookies 2 months Olives 2 weeks Doughnuts 7 days Pita bread, tortillas 4 to 7 days Eggs, hard-‐cooked 1 week Pancakes, waffles 2 to 4 days Eggs in shell, raw 3 to 4 weeks Pasta, cooked 1 to 2 days Eggs, raw whites 2 to 4 days Pickles 1 to 2 months Eggs, raw yolks 2 to 4 days Rolls 7 days Fish, raw 1 to 2 days Sausage, uncooked 1 to 2 days Fish, cooked 3 to 4 days Sausage, precooked 7 days Gravy and meat broth 1 to 2 days Salads, prepared tuna/chicken 2 to 5 days Hotdogs, sealed package 2 weeks Salad dressing 3 months Hotdogs, opened 1 week Salsa 1 month Juice concentrates 7 to 10 days Sour cream 7 to 21 days Margarine 4 to 5 months Whipped topping 2 weeks Mayonnaise 2 months Yogurt 7 to 14 days



Freezer Storage Chart

Store the food items on this chart at -‐10° F to 0°F with proper circulation. Store no item longer than listed. When in doubt, check with your local health department regulations. Frozen foods should be thawed in the refrigerator to prevent the growth of bacteria.

Do not thaw meat, poultry, and fish products on the counter or sink because harmful bacteria can grow at room temperature. Plan ahead and thaw these foods in the refrigerator. Use defrosted food (cooked or frozen) within 1 to 2 days. You can thaw meats in the microwave if you are using them right away.

When you are storing items in the freezer:


When you are storing items in the freezer:


Bagels 2 months Meat, fried chicken 4 months Bread 3 months Meats, chops, steaks, roasts 4 to 12 months Bread dough See use by date Meat, ground 3 to 4 months Butter 6 to 9 months Meat, ham, hotdogs 1 to 2 months Cake, angel food 2 months Meat, luncheon, in package 1 to 2 months Cake, made from mix 4 months Meat, luncheon, store-‐sliced 1 to 2 months Cake, pound 6 months Milk 3 months Cheese, hard 6 months Muffins 2 months Cookie dough 2 months Pancakes, waffles 2 months Cookies 8 to 12 months Pie, fruit 8 months Egg whites 12 months Pie, pumpkin 1 to 2 months Fish, breaded 3 months Quiche 2 months Fish, raw 6 months Ready-‐to-‐bake pie crust 2 months Fruit: berries, melons 4 to 6 months Rolls 2 months Juice concentrates 6 to 12 months Soups or Stews 2 to 3 months Margarine 12 months Tortillas 4 months Meat, whole chicken 12 months Yogurt 1 to 2 months Meat, chicken parts 9 months Sausage, raw 1 to 2 months Meat, chicken nuggets 1 to 3 months Sausage, cooked 1 to 2 months Meat, chicken casseroles 4 to 6 months Vegetables, blanched or cooked 8 to 10 months



DRY STORAGE CHARTS

Store food the items on this chart on cool, dry, and clean shelves. Make sure that their containers are sealed or that the items are placed in to airtight storage containers to maintain freshness and discourage infestation from bugs or rodents. If you are placing dry foods into air-‐tight containers make sure you label them and include the use by date.

Never purchase food that is beyond the sale or use by date. Never purchase or use food that has torn or leaking packaging, or dented cans.

ITEM UNOPENED OPEN ON SHELF OPEN REFRIGERATED Baking Ingredients

Baking Powder 6 months 3 months Baking Soda 18 months 6months Biscuit or pancake mix 15 months use-‐by date Cake, brownie and bread mixes 12-‐18 months use-‐by date Cornmeal, regular de-‐germinated 6-‐12 months 12 months stone ground or blue 1 month 2-‐3 months Cornstarch 18 months 18 months Extracts, vanilla, lemon, etc 3 years 3 years Flour, white 6-‐12 months 6-‐8 months Flour, whole wheat 1 month 6-‐8 months Frosting, canned 10 months 1 week Fruits, dried 6 months 6 months Garlic, chopped, commercial jars 18 months use by date on jar Gelatin, flavored 18 months 18 months Gravy mixes (dry) 2 years Herbs, dried 1-‐2 years Store in cool dark

place 1 year.

Maple syrup, pure genuine 12 months Molasses 12 months 6 months Sugar, Brown or Granulated Sugar never spoils Sugar, Confectioners 18 months

Condiments Barbecue sauce, bottled 12 months 4 months Catsup, tomato; cocktail sauce or chili sauce

12 months 6 months

Mayonnaise, commercial 2-‐3 months 2 months Mustard 12 months 1 year



ITEM UNOPENED OPEN ON SHELF OPEN REFRIGERATED Olives, black and green 12 -‐18 months 2 weeks Pickles 12 months 1-‐2 months Salad dressings, commercial, bottled 10-‐12 months 3 months Salsa, picante and taco sauces 12 months 1 month Beans, dried 12 months 12 months Canned goods, low acid 2-‐4 years 3-‐4 days Canned goods, high acid 12-‐18 months 5-‐7 days Cereal, ready-‐to-‐eat 6-‐12 months 3 months Cereal, cook-‐before-‐eat 12 months 6-‐12 months Chocolate 18-‐24 months 1 year Chocolate syrup 2 years 6 months Cocoa and cocoa mixes indefinitely 1 year Cookies, packaged 2 months 4 weeks 8-‐12 months frozen Crackers 8 months 1 month 3-‐4 months Jams, jellies, preserves 12 months 6 months Juice, boxes 4-‐6 months 8-‐12 days Marshmallows, marshmallow creme 2-‐4 months 1 month Milk, canned evaporated 12 months 4-‐5 days Oils, olive or vegetable 6 months 4-‐6 months walnut, macadamia, other nut oils 6 months 4 months vegetable oil sprays 2 years 1 year Nuts, jars or cans 12 months 4-‐6 months, Freeze 9-‐12

months Pasta, dry, made without eggs 2 years 1 year dry egg noodles 2 years 1-‐2 months Peanut butter, commercial 6-‐9 months 2-‐3 months Rice, white or wild 2 years 1 year brown 1 year 6 months flavored or herb mixes 6 months Shortening, solid 8 months 3 months Soup mixes 12 months



SPECIAL INFANT FOOD SECTION

Baby food jars & cans Unopened Open on shelf Open refrigerated Fruits & vegetables Use-‐by date Not applicable 2-‐3 days Meats & eggs Use-‐by date Not applicable 1 day Cereal, dry mixes Use-‐by date 2 months Formula Use-‐by date 1-‐2 days

SAFE HANDLING OF BABY FOOD:

• Serve food to the baby from a dish-‐not from a jar or can. • Throw away uneaten food from the dish

WHY?

The surface of the container hasn’t been clean and may contain harmful bacteria.

Also, when serving the baby straight from the baby food jar, bacteria from the baby’s mouth contaminates the food, where it can grow and multiply before being served again. Too many bacteria can make the baby sick.

SPECIAL NOTES:

• Check “Use by” dates on baby foods. If the date has passed, throw it out. • Baby foods that are past their use-‐by dates lose their nutrients after that date as well as

their flavor. Do not give your baby these foods after the date has passed. • Check to see that the safety button in the lid is down. If the jar lid doesn’t “pop” when

opened, or is not sealed completely, don’t use it. • Don’t heat baby foods in jars in the microwave. The heat is uneven and can produce

“hot spots” that can scald the baby’s mouth and throat. Instead pour the food into a microwave safe bowl, heat on low setting. Then stir to eliminate any “hot spots.”

• ALWAYS CHECK FOOD BEFORE FEEDING IT TO THE INFANT, BURNS ONLY TAKE A MATTER OF SECONDS.



KEEPING A CLEAN, SANITARY ENVIRONMENT

Keeping the food preparation area sanitary and using proper hand-‐washing techniques is the best way to prevent the spread of bacteria that can cause foodborne illnesses.

• Never spray bleach cleaning solution or any other deodorizing/disinfectant product in the presence of children. It can be toxic for children to breathe in the fumes/children should leave the room if you are using a spray product.

• Let bleach solution stay on the surface for a few minutes and allow it to work before wiping it off.

• Use paper towels rather than sponge or a damp dishcloth, which can harbor bacteria. Wash dishcloths at least once a week in hot water. To sanitize sponges, soak in a stronger bleach solution for five minutes, rinse and air dry/or wash in your dishwasher on top rack.

• Avoid using scented bleach for sanitization purposes. They usually are not as strong as regular bleach, making it less effective for sanitizing.

• Wash and sanitize counters and sinks before preparing food to prevent contamination of food. Clean and sanitize table surfaces before and after use.

• Always clean and sanitize cutting boards, knives and other utensils after they come in contact wit raw meat, poultry, and seafood. Use one cutting board raw meat products (preferably plastic or glass) and another for vegetable and fruit to prevent cross-‐contamination of bacteria from one food to another.

• Clean and sanitize table surfaces before and after use. • Wash dishes and eating, and serving utensils in a dishwasher. If none is available wash in

hot soapy water and air dry dishes to eliminate recontamination from towels. • Clean the can opener blade after each use • Keep garbage in a covered container, away from play area.



A. Cleaning and Sanitizing Surfaces

For the following surfaces or areas, refer to these solutions. Make a new sanitizing solution every week. Once it’s mixed with water, the bleach can dissipate and your solution will lose its effectiveness.

Solution #1 Sanitizing Solutions for dishes, fever thermometers, mouth-‐able baby toys). Solution should have very little odor. 1/8 teaspoon liquid bleach 1 quart of water Allow to air dry, no rinsing

Solution #2 Sanitizing Solution for table tops, high chairs, food-‐contact surfaces, large toys, water tables, water play equipment, cribs, cots, and sleeping mats. ¼ teaspoon liquid bleach 1 quart of water Works well in a spray bottle, so it can easily be used on table tops between activities. Never spray solution when children are directly present to area being sprayed.

Solution #3 Sanitizing Solution for cleaning bathroom sinks, toilets, diaper changing tables, potty chairs, and diaper pails. ¼ cup bleach 1 gallon water

Solution #4 Sanitizing Solution for use on blood and vomit spills. If a spill occurs on a surface or item listed under solutions #1 and #2, clean the item with solution #4, wash with soap or detergent and rinse again, and then use the weaker solution listed above for a final rinse. 1 part bleach to 10 parts water *It is important to follow the contact time guidelines to allow enough time to kill the germs.

*Warning: Whenever you are using a commercial cleaning product, make sure you understand the usage directions and only use it for the purposes listed on the original container.



GERMS ON THE RUN!

Is it better to use running warm water and soap or one of the many alcohol-‐based anti-‐bacterial hand cleaners that are on the market? While most pediatricians agree that old-‐fashioned warm water and soap can take care of the germs, the alcohol-‐based, anti-‐bacterial hand cleaners are convenient especially when you are out.

A couple of deciding factors over which product or method to use maybe be the importance for children to learn proper hand-‐washing techniques with warm water and soap, since it is usually ready available. Also, the alcohol-‐based products can be harsh on young children’s hands with repeated use, think how many times during the day you and the children wash your hands.

Hand washing should take place before preparing food, serving and eating meals and snacks, and after toileting, diapering and outdoor activities. Also, during food preparation when you are touching raw meat, hands should be washed before you touch any vegetables or utensils to prevent cross-‐contamination. Children should always wash their hands after toileting and before helping in the kitchen or eating or when coming in from the outdoors.

PROPER HAND-‐WASHING TECHNIQUE • Use warm running water and liquid soap • Wash for 10-‐20 seconds, using a slow rubbing motion, getting in between fingers • Rinse in warm water • Dry hands with a paper towel

While you are teaching the children the proper way to wash hands, sing this hand washing song, the length of time it takes to sing it is the right amount of time to get hands clean.

Voices sung to the tune of row row your boat Wash, wash, wash, your hands

play our handy game rub and scrub, scrub and rub germs go down the drain-‐HEY! Wash, Wash, Wash your hands

play our handy game rub and scrub, scrub and rub dirt goes down the drain-‐HEY!



POST TEST

Name: Date:

Address:

Telephone #:

True or False-‐circle the correct answer:

STATEMENT CIRCLE ONE 1. Cross-‐contamination is dangerous because it spreads bacteria that

can cause foodborne illness. T or F

2. There is no difference between disinfecting and sanitizing. T or F 3. The danger zone for bacteria growth is between 41°F and 140°F. T or F 4. There are 6 common laboratory-‐diagnosed pathogens that cause

foodborne illness. T or F

5. These pathogens can be eliminated by proper food preparation and sanitization.

T or F

6. Very young children are not in the high risk group for foodborne illness.

T or F

7. You can tell a food has a pathogen by looking at it and smelling it. T or F 8. Chicken is fully cooked when the meat thermometer reaches

170°F. T or F

9. Hot foods can be left to cool on the counter for more than two hours without any problems.

T or F

10. Foods should cooled in the refrigerator in dishes that are only three inches deep to speed the cooling process.

T or F

11. Cream cheese is only good for two weeks when kept refrigerated. T or F 12. Pasta that has been cooked is good if refrigerated for four days. T or F 13. Uncooked sausage keeps fresh in the refrigerator for five days. T or F 14. Frozen ground meat is good in the freezer for up to four months. T or F 15. Frozen waffles are kept fresh in the freezer for two months. T or F 16. The correct temperature for your freezer is -‐10° to 0°F. T or F 17. Bread can be frozen for 5 months. T or F 18. It is acceptable to store an open bag of flour in the pantry shelf. T or F 19. Low acid canned goods keep fresh longer than high acid canned

goods. T or F

20. After opening a jar of peanut butter it is good stored on the shelf for two to three months.

T or F



21. It is important not to use baby food that is past the use-‐by date. T or F 22. Once a jar of baby food of vegetables is open and refrigerated, it

is only good for two-‐three days. T or F

23. It is not safe to heat the baby food jar in the microwave and serve the baby from that same jar.

T or F

24. On a new jar of baby food, if the safety button isn’t down and you don’t get the “pop” when opening the jar, it is safe to serve the food.

T or F

25. It is very important to check the temperature of the baby food before serving the food to the baby.

T or F

26. A provider should never spray cleaning/disinfecting solution in the same room where children are present.

T or F

27. There is no difference between scented bleach and regular bleach. T or F 28. When sanitizing surface with a bleach solution, it is not important

to allow the bleach solution to sit for a few minutes to work. T or F

29. A basic sanitizing solution using bleach is 1 gallon of water to 1 tablespoon of bleach.

T or F

30. The reason it is recommended to use paper towels when cleaning is that sponges can sometimes harbor bacteria.

T or F

31. Cross-‐contamination can occur when you touch raw chicken, then touch salad vegetables without washing your hands first.

T or F

32. Kitchen trash barrels do not need to be covered. T or F 33. It is good to wash the can opener blade after each use. T or F 34. It is not necessary to sanitize table surfaces before and after use. T or F 35. Whenever you use a commercial cleaning product, it is good to

read and follow the directions for usage. T or F

36. Proper hand washing is a good way to kill bacteria. T or F 37. When warm water and soap is available, that is the preferred

method of hand washing. T or F

38. It is not important that children learn how to properly wash their hands.

T or F

39. Alcohol-‐based hand cleaners are great when you are out and not near warm water and soap.

T or F

40. Proper hand washing should always be done after toileting and diapering.

T or F



EXTENDED ACTIVITIES What’s in your closet?

Go to your dry food storage/pantry area, choose ten items & check the use-‐by dates. In the space below write the name of the food and the use-‐by date on the food, if it does not have a use by date, use the dry storage chart in this training packet to see if it is still good by the date you might have purchased it, write good or too old next to the use-‐by date.

FOOD ITEM DATE CIRCLE ONE 1. / / Good or Too Old 2. / / Good or Too Old 3. / / Good or Too Old 4. / / Good or Too Old 5. / / Good or Too Old 6. / / Good or Too Old 7. / / Good or Too Old 8. / / Good or Too Old 9. / / Good or Too Old 10. / / Good or Too Old Freshest Foods!

Open your refrigerator and take a look at the foods items on the door, these items are often the forgotten items because they are not always used. List the foods and the use-‐by dates, if any do not have use-‐by dates and you can’t remember how long ago you bought the product, use the refrigerator storage chart to estimate how old it may be. If any are too old, throw them out.

FOOD ITEM DATE CIRCLE ONE 1. / / Good or Too Old 2. / / Good or Too Old 3. / / Good or Too Old 4. / / Good or Too Old 5. / / Good or Too Old 6. / / Good or Too Old 7. / / Good or Too Old 8. / / Good or Too Old 9. / / Good or Too Old 10. / / Good or Too Old



Extended activities continued

Wash the Germs Away!

At circle time talk to the children about germs, how we can’t see them but they are there on our hands. Germs can make you feel bad or sick and it is important to wash germs away. Talk about and make the motions of hand washing, using warm water and liquid soap, show how to rub the hands together, getting in between their fingers, and then rinsing, ending with drying their hands on paper towels. Teach them the hand washing song in this packet. Have fun with it and let them be silly. Try to do this several days in a row so that the repetition instills good hand washing technique in all of the children.

Afterwards, go the sink and have each child wash their hands, sing the song with them again while they scrub their germs away. After the hand washing activity fill out the information below.

Please fill in the following information: 1. How many children were present for the activity? 2. What were the children ages? 3. How many days did it take before they learn the song? 4. How long did the activity take you to do with the children each day you did it?

5. As the children became more familiar with it did it take less time? 6. Each time it is hand-‐washing time in you childcare home, have the children sing the hand washing song so that they spend the proper amount of time actually washing their hands. Singing the song also makes it fun to wash hands.

7. Once the children have the concept down, have them color the hand washing page included in this packet (you will have to make additional copies).



WASH YOUR HANDS

Documents

HOME%STUDY%TRAINING% “SANITIZATION%&% FOOD… · 2014-05-27 · Sanitization!&!Food!Safety!–!Page2!of!22!!Provider Resources, Inc. • 360 Merrimack Street, Suite 44 • Lawrence,