Posts Tagged ‘preparing snacks’

Food Safety and Fixing an After School Snack

Tuesday, September 13th, 2011

nurse diane teaches after school snackNurse Diane visited the “Can Dos” in class and spoke to them about being careful when they prepare an after school snack at home.

Here is what she had to say. “You need to be careful when you make an after school  snack or you could wind up getting sick. This is what you need to do keep from getting sick:

  • First…put your books, knapsack, and sporting equipment on the floor, not on eating counters or the kitchen table where the germs on your bag, books and sporting equipment can get on the table where you are going to make your snack or eat it.
  • Wipe the counter or food preparation area before you put food on it to make sure their are no germs on the counter. Use a clean paper towel with hot water and soap to wipe the counter. Then rinse the area with another clean paper and clean, cool water. Make sure you get all the soap up
  • Clean out your lunch box and throw away sandwiches or other “refrigerator type” foods, such as yogurt tubes or cheese sticks, left over from lunch that are no longer safe to eat. Don’t eat them for a snack. It doesn’t matter if they look or smell okay.
  • Wash your hands before you make or eat a snack. Hands carry lots of germs, and not washing hands is a big reason for getting sick from making food with germ-filled hands.
  • Always use clean spoons, forks, and plates.
  • Wash fruits and vegetables with running tap water before you eat them.
  • Do not eat bread, cheese, or soft fruits or vegetables that have bruises or spots of mold.
  • Do not eat unbaked cookie dough because it may contain raw eggs that can have bacteria that can make you sick.
  • Do not leave cold items, like milk, lunch meat, hard cooked eggs, or yogurt, out on the counter at room temperature. Put these foods back in the refrigerator as soon as you’ve fixed your snack.
  • Don’t eat any food that has been  left out of the refrigerator, such as pizza — even if it isn’t topped with meat. Food should not be left in the temperature “Danger Zone” of 40 to 140 °F for more than 2 hours or no more than 1 hour if the temperature is 90 °F or higher.
  • When you finish preparing your snack, be sure to wash off the counter or food prep area with a clean paper towel.”

“Wow,” said Hector, “That’s a bunch of things to remember about making a snack!”

Nurse Diane nodded and answered, ” True, but It beats getting tummy troubles doesn’t it Hector?”

Hector had to agree!

Source: U.S. Centers for Disease Control