Infection control at childcare center

Group5
BY: ADIBAH ULFAH BINTI RAMLY 012011110124

Introduction to Food

Mandatory food safety programs are now required for child care centres (centres) that provide meals that contain potentially hazardous food (defined in section 4). The requirement for mandatory food safety programs was gazetted as part of the national Food Safety Standards in October 2006. Centres have two years to develop and implement a food safety program and have it audited by an approved auditor. Centres that provide potentially hazardous food are high food safety risk because children aged under five years are generally more susceptible to infection than the average healthy adult, and the symptoms and consequences of food-borne illness can be more severe for young children.

2/7/2013

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Purpose of this area:

All children in child care need regular healthy meals, snacks and fluids (drinks). Promoting childrens health is an important aspect of good quality child care. Its important that children in care are offered nutritious meals and enjoy positive mealtime experiences. Research has shown that some children in care may not get enough of some important dietary nutrients. Regardless of whether food is provided, all childcare services have a responsibility to promote good nutrition for children in their care. Childcare centres and all staff should be familiar with hygiene standards, nutrition principles for children, and food safety laws.

2/7/2013

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Possible root of infections ( method of transmission)

Cross contamination of ready-to-eat food from cutting boards, knives and handling of raw poultry and meats. Infection usually results from eating contaminated food. Can be spread by person to person through diarrheal stools and poor hygiene. The main means of contamination is from the hands of carriers or wounds on the skin.

2/7/2013

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Possible microorganisms that can cause infection

Pathogenic bacteria

Bacterial infection in Campylobacter bowel. Salmonella Listeria Bacterial infection that is rare E coli Severe disease by releasing shiga toxin. Staphylococcus aureus Diarrhoea Bacillus cereus Pathogenic Clostridium perfringens organisms that can produce food Food borne viruses poisoning toxins. Hepatitis A Rota viruses

2/7/2013

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Possible infection control method

Make sure your childs day care center or school stores lunches in a refrigerator Dont refrigerate lunches in insulated bags, which can prevent the food from staying cool Avoiding making lunches with mayonnaise, which contains eggs and spoils quickly Freeze juices and waters; this will keep the juice fresh and will also keep other foods chilled

2/7/2013

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REFERENCES
http://healthland.time.com/2011/08/08/studypreschoolers-sack-lunches-reach-unsafetemperatures http://raisingchildren.net.au/articles/food_poisoning

http://www.soshiok.com/article/15434

2/7/2013

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