Hi I would like some advice, I need to resubmit with this question needing extra information for three points.
Any advice would be greatly appreciated...
3- Early childhood education and care services must have a documented food safety program to ensure the risk of spreading infectious diseases through food is reduced.
Briefly outline the guidelines educators and staff must follow when:
• Preparing food
Practice effective hygiene, effective sanistisation procedures and take appropriate measures to prevent risk of cross contamination of raw and ready to consume food, or foods containing allergens.
• Heating and cooling food
Ensure food is being reheated with a core temperature of 60 degree and food is only reheated once. Chilled food must be kept at 5 degrees or below. If food is at an unsafe temperature for 2 hours it must be disgarded.
• Separating raw and cooked food
Make sure preparation of raw foods is kept separated from ready to eat foods, including utensils and equipment to prevent cross contamination. Alternatively wash and sanitise equipment between preparing raw food and ready to eat food.
• Storing bottles
Make sure all feeding bottles are received and stored correctly and kept cold until required and are thawed correctly. Dispose of any formula and breast milk left over from feeds.
• Heating bottles.
Heat bottles only once. Do not warm bottles in the microwave. Stand the bottle in a container of hot water for no more than 15 minutes. Discard any milk that has not been used.
Interaction and Care
IMPORTANT: Student's support in our forum will now be a part of our Premium Subscription service. This means students who have purchased a Premium Subscription will now be offered complimentary support in our Student Forums by us. This will only be available to students who have purchased a Premium Subscription. Click here to subscribe.
