Food Hazards
Above 32 degrees but below 40 degrees.
What temperature should food be refrigerated?
__ sinks may not be used for food preparation.
What is hand washing?
When setting the table, hold onto the handles of the ________________ only.
What are utensils?
Milk, eggs, nuts, soy, fish, wheat...
What are common food allergens?
Should be cleaned and sanitized between every use.
What are tummy time mats, food tables, changing table, mouthed toys, exersaucer trays and toys?
Responsible for making sure the food temperatures are okay.
Who are the kitchen staff and the caregivers?
(It is a shared responsibility. If food is too hot, don't serve it right away. Let it cool down but serve food within 15 minutes.)
CYPAs must ___ before serving food.
What is wash hands?
Never touch ready to eat items with ______.
What are bare hands?
Always use a service utensil!
Always check ___ for children in your care prior to serving food.
What are special diet statements? (red flag lists)
Cots should be placed ___ apart.
What is 3 feet?
Where you find what foods infants can eat.
What is the infant feeding plan?
Must be done to tables before eating and tables and chairs after eating.
What is clean and sanitize?
Formula and infant food must be ___ when opened and ___ when expired.
What is dated and disposed of?
Wheezing, rash, change in voice, slurring of words, pulling or scratching at tongue, putting hands in mouth.
What are signs that a child may be having an allergic reaction?
How often iPads should be cleaned.
What is daily?
Cleaning compounds, disinfectants, medications, pesticides, etc.
What are chemical hazards? (things that need to be locked up or out of children's reach)
___ is used to sanitize.
What is bleach solution?
Must be changed from one task to another.
What are gloves?
Remember to wash hands before re-gloving!
___ should be provided for all children with food allergies.
What are substitutions?
Should never be left on the floor unattended.
What are infants?
Pieces of rubber gloves, tin foil, plastic, etc.
What are physical food hazards?
Diarrhea, vomiting, sore throat with fever.
What symptoms should a caregiver not work with children or food with?
Considered food contact surfaces.
What is the edge of cups or the service area of plates and bowls?
Something to be VERY familiar with for children with special diet statements.
What is the medical action plan? (MAP)
Question of the day, story read by the teacher (not on the iPad), music and movement, conversations.
What are the required components of preschool circle time?