Food Safety
in Child Care
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Centers for Disease
Control and Prevention
Estimates
 76 million cases of foodborne
illness per year
 325,000 hospitalizations from
foodborne illness per year
 5,000 deaths from foodborne
illness per year
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Why is there more
foodborne illness?


More people eat out
More fruits and vegetables are
eaten



Food comes from all over the
world
Advanced food preparation
Food prepared off-site
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Why is there more
foodborne illness?




Overuse of antibiotics
Decrease in levels of
preservatives, sugar, fat,
and salt in foods
Emerging pathogens
Improper food preparation
practices
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Are you in
the YOPI
group?
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Common Pathogens
Causing FBI
 Campylobacter jejuni
 Salmonella
 E.coli 157:H7
 Shigella
 Cryptospooridium
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Symptoms of FBI
 Diarrhea
 Nausea
 Vomiting
 Severe headache
 Stiff neck
 Fever
 Chills
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Most Common Causes of FBI
Improper cooling of hot foods
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Most Common Causes of FBI
Improper cooking and
holding temperatures
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Most Common Causes of FBI
Improper handwashing
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Most Common Causes of FBI
Infected workers
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Most Common Causes of FBI
Cross-Contamination
Hands
Raw foods
drip on
Ready-toEat foods
Food
contact
surfaces
Dish towels
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Strategies to Prevent FBI:
Food Storage
Dry Storage
 50 °F – 70 °F
 Well-lighted, well-ventilated, and pest-free
 Label and date all products and use FIFO
 Store all products at least 6 inches above
floor
 Discard corrugated boxes; they attract
pests
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Strategies to Prevent FBI:
Food Storage
Cold Storage
 41 °F or lower
 Record refrigerator temperatures daily
 Cover, label, and date foods; and use FIFO
 Store all products at least 6 inches off the
floor if using a walk-in refrigerator
 Store ready-to-eat foods above raw meats
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Strategies to Prevent FBI:
Food Storage
Freezer Storage
 0 °F or lower
 Record freezer temperatures daily
 Freeze food items that will not be used within
2 days
 Label and date products and use FIFO
 Keep frozen products frozen until time for
cooking
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Strategies to Prevent FBI:
Food Preparation
In the Kitchen
 Keep cold foods 41 °F or lower
 Keep hot foods at 140 °F or higher
 Rinse raw fruits and vegetables in cool
running water
 Avoid cross contamination
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Recommended Minimum
Internal Cooking Temperatures
The 2001 FDA Food Code recommends cooking
food items to these temperatures and holding for
at least 15 seconds:
Eggs
Seafood
Beef roasts (hold 4 minutes)
Pork
Ground beef or pork
Poultry
Ground poultry
Mixed dishes
Source: Thermy™
145 °F
145 °F
145 °F
145 °F
155 °F
165 °F
165 °F
165 °F
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Child Care
Providers
Make a
Difference in
Keeping
Food Safe
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