Early Childhood

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Submitted By bbullard89
Words 416
Pages 2
Early childhood educators are often the one's that plan the menu for children. Its is our duty as the children's teacher to make sure that a child doesn't get sick. There are so many things that should be considered when you are planning a nutritional menu. The child's heritage and cultural play a big factor in the children's life's. While planning a menu, you need to meet the nutritional standards for the child's age. We as teacher's can learn how to use the proper way of food prepartion,sanitation,storage,handling,and presentation. Before you start cooking make sure that the surfaces you are preparing to use are cleaned with hot soapy water. Keep all utensils and equipment properly cleaned by washing them properly. Sanitation is a very important part for food prepartion. You can use a mixture of 1 tablespoon of bleach and 1 teaspoon of hot water to make sure that the areas are sanitized. Those areas that need to be cleaned are the tables, highchairs, countertops, placemats, and sinks. Harmful microorganisms on these surfaces can make food unsafe.

When you are storing food you need to make sure that all the food that you have is stored in a temperature that it will prevent spoiling the food. Do not store leftovers at room temperature,refrigerate them or discard them. When you store cans you need to do the inventory system the first one in is the first one out, so that way a child doesn't get old food. A good example that can help for you to be able to rotate is a can hold, when you pull the can out it goes to the next one. Make sure that you store non food away from food. For Infants that need breast milk it can be stored frozen in your freezer for 6-12 months. if you have milk that isn't frozen that a mother has brought in then it can sit on the counter for 6-8 hrs and it needs to be covered with a towel. If a child brings in their lunch make sure…...

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Early Childhood

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