Controlling temperatures is one of the most important ways to control the growth of bacteria in food. It also helps to reduce the risk of children and staff becoming sick with a foodborne illness. Therefore, it is vital to have the right thermometer(s), place them in the right locations, and use them properly to minimize the risk of a foodborne illness or outbreak in your child care setting. This mealtime memo will feature some basic tips for selecting and using food thermometers to prepare meals for the children in your care. Show Select the best thermometer(s). Thermometers are designed for different uses and temperature ranges. For example, there are those that are specific for checking temperatures in the refrigerator/cooler, freezer, and storage areas. Additionally, there are those specific for food, such as the bimetallic stemmed thermometer, oven-safe bimetallic thermometer, and the pop-up thermometer. Due to the various types, shopping can be a challenge; however, knowing the answers to the following questions can help you select the best thermometer(s) for your child care setting:
Use them properly. As you prepare meals, measure the internal temperature of food by inserting the stem of the thermometer into the thickest part of the food, being sure to cover the sensor. Also, when inserting the stem, be careful not to touch fat, bone, gristle, or the cooking pan to reduce the risk of an incorrect reading. Then, wait Avoid the temperature danger zone. Food left in the temperature danger zone (40 °F – 140 °F) for more than 4 hours can cause illness because of the increased speed of bacteria growth. For that reason, keep cold foods at 40 °F or below and hot foods at 140 °F or above. In addition, throw away any food left in the temperature danger zone for more than two hours. In conclusion, properly using a thermometer is the best way to ensure foods are safe for everyone in your child care setting. Remember to check and change the battery in a digital thermometer on a regular basis. To learn about the temperature requirements for your state, check with your sponsoring organization, state agency, or local regulatory agency. For more information, regarding specific temperatures for different food types, check out the Kitchen Companion: Your Safe Food Handbook at http://www.fsis.usda.gov/wps/wcm/connect/2bc7ada9-12a4-4b36-960c-3230904edcc2/Kitchen_Companion.pdf?MOD=AJPERES. References Institute of Child Nutrition. 2005. Thermometer information resource. Retrieved from http://www.nfsmi.org/ResourceOverview.aspx?ID=113 Institute of Child Nutrition. 2010. Serving safe food in child care. Retrieve from https://theicn.org/documentlibraryfiles/PDF/20111209121908.pdf
Child care providers and parents know how quickly illness can spread among the children in a center. Food is a common way for illness to spread. Workers who have recently been ill can unknowingly contaminate the foods prepared and served to children. Contaminated food products brought into the kitchen can also be the cause of an outbreak. Usually we think of food safety as a summertime concern, but foodborne illness can occur any time of the year. Food contaminated with harmful bacteria and viruses that cause illness spread quickly among children as they share toys, food, toilet facilities, mats, and come in contact with other articles handled by children who are sick or have recently been sick. Bacteria, viruses, molds, and parasites may contaminate both raw and cooked food products. The good news is that most of the foods produced and sold in the United States are safe to eat. The United States Department of Agriculture, the Food and Drug Administration, and other government agencies establish regulations and monitoring systems to ensure a safe food supply. Food products can be mishandled anywhere along the food production chain and contamination with harmful microorganisms can occur. Because microorganisms (organisms too small to be seen by the unaided eye) cannot be seen, all food products must be handled carefully. Some microorganisms cause food to spoil-smell and look bad. When food smells bad, we get the message and do not eat it. Unfortunately, many of the microorganisms (pathogens) that cause foodborne illness do not alter the smell or the appearance of food. In childcare facilities, food safety is everyone's responsibility, not just the food service staff. Remember that the teachers and other personnel often come in contact with the food served to the children and should be familiar with safe food handling practices. The best way to protect children from possible foodborne illness is to establish an HACCP (hazard analysis critical control points) system and train all facility employees to implement the system. HACCP System
HACCP systems are unique to each facility; however, HACCP systems originally designed for commercial food service operations can be adapted to the child care setting. For more information and assistance in applying the HACCP concept in your child care facility, contact the local public health department. Safe Food Handling PracticesThe danger zone favoring bacterial growth is the temperature range of 40-140 degrees F. The length of time a food is allowed to remain in this critical temperature zone largely determines the rate and extent of bacterial growth that occurs.
Source: HACCP Reference Guide. NRA Educational Foundation.
Safe Food Handling Practices Prevent Foodborne IllnessesPreparation and Storage Rules
Personnel
Source: National Food Service Management Institute (1995). Healthy Cuisine for Kids Workshop Trainer's Manual The University of Mississippi: NFSMI Taken from What's Cooking? A fact sheet for the Child and Adult Care Food Program, Volume 1, Number 3, National Food Service Management Institute, The University of Mississippi. |