Unit 6 Menu Project

Francesca Carucci

CE220 Child Safety, Health and Nutrition

Unit 6 Project

Weekly Menu for Children Age 3 to 5

When working in a place that takes care of children and provides them with food service, it is important to make sure the food safety guidelines are followed. Each staff member should know that before working with any kind of food or bottle they should always wash their hands. They should also be free from all communicable illnesses, such as colds, respiratory, or intestinal types of influenza, gastrointestinal upsets, or throat infections (Lynn R Marotz, 2012). The staff should understand the way food is handled, stored, transported, and prepared ultimately affects the health of those who consume it (Lynn R Marotz, 2012). Understanding the age groups you are preparing food for is important not just for heath but for safety reasons as well. Understanding what foods can be a choke hazard and how to prepare it so it will not be a choke hazard is very important. But know how to prevent it is just not enough, each staff member should be trained in infant and toddler CPR as well know how to look for the signs for the age group. Food prep and choking hazards go hand and hand. With proper food preparation and proper supervision choking hazards can be avoid. Another very important matter would be that each staff member at one point in time will have to deal with formula or even breast milk. Proper transportation and storage is key to a child not getting ill. A bottle that is being stored should always be stored in a temperature below forty-one degrees. Each bottle should be properly labeled with date, time, child’s name, and weather it is formula or breast milk (Bureau of child care, 2012). Last but not least, each staff member should understand that not every child is the same. Some can eat whatever they want but other may have a special diet do to allergies and just because their families are vegetarian. So when a staff member creates a menu...