Post by Gale Coleman on Jun 12, 2017 9:42:19 GMT -8
3.1. What are some of the safety standards required by licensing regulations? Give examples of how they impact children's safety.
Examples of safety standards required by licensing regulations, to maintain a safe, clean and sanitized environment for children.
1. The building, equipment and premises must be maintained in a clean and sanitary manner that protects the children from illness. Washing and Disinfecting Toilets, Seats, Hand washing Sinks, Faucets, Doorknobs.
Cleaning and sanitizing equipment and objects, toys, and surfaces that children play with and play on are important steps in ensuring a healthy environment and in preventing the spread of illness. Washing with soap and water, then rinsing with clear water prior to applying a bleach solution. Ensuring the floors around sinks, toilets, diaper change areas and potty chairs. Also take measures to control rodents, fleas, cockroaches and other pests in and around the center premises, by keeping all trash and garbage cans tightly sealed, screen open windows and doors, seal and store food properly, and keep crumbs and food debris cleaned off floors.
2. Hand washing, caregivers and children should wash their hands at the proper times and with the proper technique, hand washing is the most important infection control measure to prevent illness in children you care for.
Caregivers, children should wash their hands upon arrival at the facility, and before eating, drinking or handling food, after giving medication, playing in water that is used by more than one person, after toileting, diapering and assisting a child in the toilet, handling body fluids like wiping noses, blood, urine, stool, vomit, saliva, and touching sick children, or with skin lesions, handling uncooked food, especially raw meat and poultry and cleaning up or handling garbage, playing or working outside. Hand washing should be for 20 seconds to reduced illness in child care settings.
3. Food Safety, proper food preparation, handling or storage can prevent food from spreading illness, when purchasing food, storing food, preparing food and prevention of Infectious disease.
Food Safety, Proper food preparation, handling or storage can prevent food from spreading illness, but poor food preparation, handling, or storage can quickly result in food being contaminated with germs, and may lead to illness if eaten. When buying food check the use by, sell by or expiration date on foods before purchase, keep packages of raw meat separate from other foods, particularly foods that are eaten fresh, use only pasteurized milks, milk products and fruit juices, do not use home-canned foods, never leave cold food fresh meat, fish, poultry out, put it straight into the refrigerator.
When storing food keep storerooms dry and free from leaky plumbing or drainage problems, repair all holes and cracks in storerooms to prevent insect and rodent infestation, keep storerooms cool about 60° F to increase the food’s shelf life, store all food items separately from non-food items, use an inventory system, food rotation the first food stored is the first food used.
When preparing food, keep everything clean, wash hands carefully and thoroughly before preparing and serving food, keep hands clean while handling food, surfaces, dishes and utensils, do not prepare or serve food while ill with a communicable disease, wash all raw fruits and vegetables before using, keep surfaces, utensils, towels, dish cloths and appliances clean.
Prevention of Infectious Disease, do not thaw frozen foods by allowing them to stand at room temperature, keep raw meat and poultry away from other food and preparation surfaces to avoid spreading bacteria in the kitchen, make sure food has been cooked evenly and thoroughly.
Examples of safety standards required by licensing regulations, to maintain a safe, clean and sanitized environment for children.
1. The building, equipment and premises must be maintained in a clean and sanitary manner that protects the children from illness. Washing and Disinfecting Toilets, Seats, Hand washing Sinks, Faucets, Doorknobs.
Cleaning and sanitizing equipment and objects, toys, and surfaces that children play with and play on are important steps in ensuring a healthy environment and in preventing the spread of illness. Washing with soap and water, then rinsing with clear water prior to applying a bleach solution. Ensuring the floors around sinks, toilets, diaper change areas and potty chairs. Also take measures to control rodents, fleas, cockroaches and other pests in and around the center premises, by keeping all trash and garbage cans tightly sealed, screen open windows and doors, seal and store food properly, and keep crumbs and food debris cleaned off floors.
2. Hand washing, caregivers and children should wash their hands at the proper times and with the proper technique, hand washing is the most important infection control measure to prevent illness in children you care for.
Caregivers, children should wash their hands upon arrival at the facility, and before eating, drinking or handling food, after giving medication, playing in water that is used by more than one person, after toileting, diapering and assisting a child in the toilet, handling body fluids like wiping noses, blood, urine, stool, vomit, saliva, and touching sick children, or with skin lesions, handling uncooked food, especially raw meat and poultry and cleaning up or handling garbage, playing or working outside. Hand washing should be for 20 seconds to reduced illness in child care settings.
3. Food Safety, proper food preparation, handling or storage can prevent food from spreading illness, when purchasing food, storing food, preparing food and prevention of Infectious disease.
Food Safety, Proper food preparation, handling or storage can prevent food from spreading illness, but poor food preparation, handling, or storage can quickly result in food being contaminated with germs, and may lead to illness if eaten. When buying food check the use by, sell by or expiration date on foods before purchase, keep packages of raw meat separate from other foods, particularly foods that are eaten fresh, use only pasteurized milks, milk products and fruit juices, do not use home-canned foods, never leave cold food fresh meat, fish, poultry out, put it straight into the refrigerator.
When storing food keep storerooms dry and free from leaky plumbing or drainage problems, repair all holes and cracks in storerooms to prevent insect and rodent infestation, keep storerooms cool about 60° F to increase the food’s shelf life, store all food items separately from non-food items, use an inventory system, food rotation the first food stored is the first food used.
When preparing food, keep everything clean, wash hands carefully and thoroughly before preparing and serving food, keep hands clean while handling food, surfaces, dishes and utensils, do not prepare or serve food while ill with a communicable disease, wash all raw fruits and vegetables before using, keep surfaces, utensils, towels, dish cloths and appliances clean.
Prevention of Infectious Disease, do not thaw frozen foods by allowing them to stand at room temperature, keep raw meat and poultry away from other food and preparation surfaces to avoid spreading bacteria in the kitchen, make sure food has been cooked evenly and thoroughly.