essential principles of safe food preparation for infants & children by dr deryck d. pattron,...
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Essential Principles of Safe Food Essential Principles of Safe Food Preparation for Infants & ChildrenPreparation for Infants & ChildrenEssential Principles of Safe Food Essential Principles of Safe Food
Preparation for Infants & ChildrenPreparation for Infants & Children
ByBy
Dr Deryck D. Pattron, Ph.D.Dr Deryck D. Pattron, Ph.D.FDI, Ministry of HealthFDI, Ministry of HealthTrinidad, West IndiesTrinidad, West Indies
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What is Food Safety?
• Food safety is the assurance that food when consumed
in its usual manner does not pose a threat to human
health and well being
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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Why is Food Safety Important for Infants & Children
• Infants and children represent one of the special target
groups
• They are particularly vulnerable to infections and injury
because they have incompletely developed immune
and organ systems that are incapable of dealing with
physical, chemical and microbiological agents
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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Why is Food Safety Important for Infants & Children (cont’d)
• Food if not prepared properly under strict sanitary and
hygienic conditions can be a major source of disease
causing organisms or infective agents leading to
illnesses, undue human suffering and deaths leading to
a loss of valuable human potential and increased
economic burden that perpetuates the cycle of poverty
particularly in developing countries
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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Why is Food Safety Important for Infants & Children (cont’d)
• The World Health Organization estimates that every
year 1500 million episodes of diarrhoea occur
worldwide in infants and children under the age of five
and 3 million die as a result
• It is imperative that food handlers and parents
exercise due diligence i.e. do all in their power to
ensure safe food preparation for infants and children
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases
• Adopt, implement and follow the 4Cs.
Clean and sanitise
Cook food thoroughly
Cover and separate food
Chill and serve food at appropriate temperature.
i.e.
serve hot foods hot (60 ºC or above) and cold
foods cold (0 ºC or below)
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
• Food safety begins with clean hands, counter tops,
equipment, utensils, personal hygiene and sanitary
food preparation environment
• Competence and knowhow on how to produce safe
food
• Will power to put food safety first on the agenda to
ensure health and well being for the family, community,
country, nation
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
Food safety begins with clean hands!
• Wash hands and forearms thoroughly with soap and
warm water for at least 20 seconds, scrubbing the
palms, back of hands, between fingers and under nails,
rinse thoroughly and dry with an air dryer or disposable
single-use paper towel
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)Wash Hands AfterCoughing or sneezingLeaving any work areaEngaging in any workAfter eating, drinking, smokingNose and body touching
Handling raw unprocessed food such as poultry, beef, pork, eggs, seafood and shellfishAfter using the bathroom and changing room New tasks other than handling foodDisposing of wash water, waste water or mop waterScraping or cleaning food or soil from the equipment
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
Use Safe Water
• Potable unadulterated water should be used in all food preparations
• Water should be boiled, cooled and scooped out from a covered
container prior to use in food preparations
• Remember that ice made with unsafe water will also be unsafe and
should not be used in food
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)Wash Fruits & Vegetables Thoroughly
• Wash fruits and vegetables thoroughly with potable water
• It may be advisable to use a safe sanitizer such as chlorine (1 teaspoon to 1
gallon of water). Soak fruits and vegetables for 5-10 seconds and thoroughly
rinse before use
• Do not give fruits and vegetables to infants and children if they are grown in
contaminated soil or contain high levels of pesticides and other toxic
chemicals
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
Washing, Sterilising Bottles, Utensils & Equipment
Sterilise all bottles, cups and utensils before use
Sterilizing can be achieved by boiling in water for 5
minutes or by using a sterilizing solution
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)Cook Food Thoroughly
• Foods such as raw milk, poultry and vegetables should be
cooked thoroughly
• All parts of the food should reach an internal temperature of 70
ºC
• Check all cooked foods using a food thermometer to ensure
complete cooking
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
Avoid Storing Cooked Foods for any long Periods
Freshly prepare food for infants and children
If food is to be stored, it should be done only for the next
meal
Keep cool food cool at a temperature of 5 ºC and hot food
hot at a temperature of 60 ºC or above
Stored food should be re-heated thoroughly at least 70 ºC
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
Avoid Contact Between Raw & Cooked Foods
Cover and separate raw from cooked or ready-to-eat foods
Wash hands and utensils before, during and after use to minimize cross-
contamination
Ensure that any new ingredient added to cooked food does not introduce
pathogenic organisms
If this is the case food needs to be thoroughly cooked again or thrown out
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
Avoid Feeding Infants & Young Children with a Bottle
Bottles and teat feeding devices are difficult to clean and
sterilize and may harbour disease causing organisms
Use clean and boiled cups, spoons, dishes and utensils
when feeding infants and young children
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
Protect Foods from Vermins & Other Animals
Food preparation areas should be free from vermins and pets
Their presence could lead to cross-contamination and pose a
serious health hazard for infants and children
Pests and pets should not be allowed in the food processing
areas or close to infants and children
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
Store Toxic Chemicals In A Safe Place
Sanitizers, pesticides and disinfecting solutions should be
labelled appropriately and stored separately from food
Containers that had toxic chemicals should not be recycled
and used as storage containers for infant and children food
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
Keep Food Preparation Surfaces and Premises Meticulously Clean
All food surfaces should be cleaned and sanitized before and after
food preparation
Premises should be constructed in accordance with good
manufacturing practices, good building practices and maintained
in a good state of repair to minimize cross-contamination and
adulteration of food
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
Foods to be Avoided by Infants & Children
Uncooked fermented meats, such as salami
Unpasteurised milk and milk products such as raw milk,
cheese, other dairy foods
Raw or undercooked meat, particularly minced meat,
poultry, fish and shellfish
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
Food to be Avoided by Infants & Children (cont’d)
Raw sprouts such as clover, radish and alfalfa
Unpasteurised fruit juices
Partially cooked eggs
Contaminated fruits and vegetables
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
Infants 4-6 months should be fed breast milk
Milk can be expressed and stored in a sterile container with a
lid
Breast milk can only be safely stored in a fridge for up to 48 h
Breast milk can be safely stored in a freezer for up to three
months
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
Frozen milk should be thawed in the refrigerator
To warm milk gradually by placing the bottle in hot
water
Avoid over heating the milk as this may affect the
immunological properties
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
Any partially consumed milk or food should be discarded
If a breast pump is used, all parts of the breast pump should
be washed with a mild detergent and left to air-dry
Microwave ovens should not be used to warm milk, because
milk is not warmed evenly and may appear hotter that what
it really is and may destroy the immunological properties
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
Infant Formula
Professional advice should be followed before using an
infant formula
Always follow instructions on the infant formula
packaging
Powder formula should be prepared fresh each day
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
Infant Formula
Infant bottles containing formula should be stored in the
fridge and warmed up immediately
Any partially consumed milk should be discarded
Fresh milk should be made just before for the next
feeding
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)
Solid Food (commercially prepared)
Read and follow instructions on the label of
commercially prepared infant food
When opening infant food in vacuum-sealed jars listen
for a popping sound which indicates the jar’s seal was
intact
If the jar fails to pop when open, do not use the food
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can be done to Prevent Exposure of Infants & Children to
Foodborne Diseases (cont’d)Solid Food (Cont’d)
Swollen or leaking jars and cans indicate that harmful
microorganisms may have grown, and should not be consumed
Once open all food should be used or stored in the refrigerator
for not more than three days
Throw out the contents of any product if it has an unusual
odour and colour
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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Points to Remember when Cooking Food for Infants & Children
• Keep hot foods steaming hot
• Keep cold food refrigerated
• Cook food to the right internal temperature
• Separate raw and ready to eat food
• Keep kitchen and utensils clean
• Wash hands thoroughly and repeatedly with soap and dry on a clean towel
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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Points to Remember when Packing Lunches for School or Child Care
Center
• Ensure food preparation surfaces, hands and utensils
are clean when preparing and packing the lunch
• Wash all fruits and vegetables thoroughly
• Lunches should be kept cool. It may be advisable to
pack something frozen such as juice box first and then
pack cold meats, chicken or eggs sandwiches between
the cold item.
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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Points to Remember when Packing Lunches for School or Child Care
Center (cont’d)
• Throw out any leftovers
• Warn children against sharing drink bottles
• Warn children against buying poorly cooked food from
unsanitary and unhygienic vendors
• Warn children against buying and consuming beverages
contained in reused bottles and cans
• Warn children against buying food in bottles and cans
which have broken seals and over the expiry date
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can Parents Teach their Children about Food Safety?
Teach children to wash and dry their hands before
touching and eating food:
After touching chicken or raw meat
After using the toilet
After blowing their nose
After playing with a pet
After touching anything dirty
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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What can Parents Teach their Children about Food Safety? (cont’d)
• Do not eat food from the floor
• Do not buy food from roadside vendors
• Do not eat raw or partially cooked foods
• Do not accept food from strangers
• Encourage children to ask questions about foods they
are not comfortable with or have concerns about food
safety
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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Conclusions• The World Health Organization has reported that up
to 70 % of diarrhoeal diseases may be foodborne related and
transmitted through food contamination during preparation to infants
and children
• The recommendations outlined in this presentation should provide
the basis for the preparation of safe food for one of our most
valuable and vulnerable in society-infants and children
• It is hoped that observance of these basic guidelines will contribute
to the prevention of diarrhoeal diseases that if not addressed may
lead to malnutrition and possibly death of infants and children
Dr Deryck D. Pattron, Ph.D (Jan, 2006)
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References
• Pattron, D. (2005). Food Safety and Children at Carnival
Time. Ringgold GA: Ideamarketers
• Pattron, D. (2004). Food Safety. New York: Scientific
Publishers
• Pattron, D. (2004). Quality Assurance and Food Safety.
New York: Scientific Publishers
• World Health Organization. (1996). Basic Principles for
the preparation of safe food for infants and young
children. Geneva: WHO