In Chapter 18 and 19, you read and learned about Food Safety and Nutrition Education.
The Prompt:
1. What precautions should each of these food workers follow?
- Samantha, a chef, has a cut on her hand
- John, a school lunch cook, came to work with a sore throat and productive cough
- Hannah, a cook’s assistant, has experienced several days of unexplained diarrhea
2. Identify and describe at least 3 personal sanitation practices that would be important to review with a newly hired cook.
3. Why is it important to include nutrition education during children’s early years?
by Moriah AndersonNumber of replies: 0
1. What precautions should each of these food workers follow?
Samantha should immediately wash the wound with soap and water before applying pressure for a few minutes to stop the bleeding. Assuming that this is a minor wound, it’s alright for Samantha to put antibacterial ointment before placing a bandage on it. Then she should wear a single-use glove over her bandage to prevent the bandage from falling off during food preparation and becoming a hazard.
Although they are annoying and disruptive, dry coughs are not as reason for worry as wet or productive coughs. John should remember to cover his mouth when coughing and wash his hands to prevent infection. If John is experiencing illness that causes discharge from the eyes, nose or mouth, he should not work with exposed food.
Hannah is ill and should not prepare food for others at all at this time. Individuals who have illnesses with diarrhea or vomiting or if they have had these symptoms in the last three days should not prepare food for others. Hannah should report these symptoms to management immediately and it is recommended that she return to work after she has had two days without illness.
2. Identify and describe at least 3 personal sanitation practices that would be important to review with a newly hired cook.
– Hand washing: Hand washing is the single most effective way to prevent the spread of infections.
– Keep neat and trimmed fingernails: Fingernails can easily trap dirt and pathogens. Because of this, fingernails should be kept short and clean. If a food worker chooses to wear nail polish or artificial nails, gloves must be worn whenever they are working with food. This will help prevent the nail polish from chipping or an artificial nail from falling into the food.
– Wear a hair covering: Wearing a hair covering, such as a hair net, visor, or cap, will help keep hairs from falling into the food you prepare.
3. Why is it important to include nutrition education during children’s early years?
It’s important to include nutrition education during children’s early years because this is the time when children are beginning to form habits and have a great chance of having some relevance in the rest of their childhood. We want children to learn good lifestyle and hygiene habits and practices they will carry into adulthood in order to live a healthy life. Life is not guaranteed to be easy but with these self-care habits, it will come with some form of relief during difficult times so that children can remember to take care of themselves.
by Elin ShearinNumber of replies: 3
Samantha- For the cut in her hand, she should keep the affected area(s) bandaged. She should also wear disposable gloves since the injury is on her hand.
John- He should avoid handling or working with food since he is coughing and has a sore throat. He should also wash his hands often and step out of the food preparation areas when coughing.
Hannah- She should avoid contact with food, children, and other personnel until 24 hours after diarrhea ends. If her diarrhea has lasted longer than 48 hours, she should seek a medical evaluation. This would help rule out things like E. coli, Salmonella, Giardia, hepatitis A, Listeria, and Campylobacter. If she has any of these, she needs to contact the local health department.
2. With a newly hired cook, I think it is important to review with them the different sanitation practices. The first that I think you should review is hand washing. This is the most important for anyone that works with children. Next, You should review the cleaning schedule for the kitchen. This helps ensure that all areas and equipment are cleaned regularly. Finally, I think you should review cleaning the feeding area and how to disinfect where the children eat. It is important that they remember to sanitize the area before and after each meal and each snack.
3. It is important to include nutrition education during children’s early years because this is when they begin to retain information. They can also use what they learn as they grow and this will help them make better nutrition decisions.
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