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18 Child Care Subsidy Provider Handbook Nutrition + Wellness7 Providers are encouraged to ensure the following: • All children are served nutritious meals and snacks appropriate for their age and development. • Meals and snacks that account for allergies and food intolerances (see page 9 for requirements). • Meals and snacks that meet established USDA requirements regarding food groups and serving sizes. • Cooking and eating area utensils/equipment need to be properly washed, rinsed, sanitized, air dried and in good repair. • Perishable foods served to children need to be stored in covered containers at a maximum temperature of 40 degrees Fahrenheit. Positive Mealtime Environments Mealtime should be a pleasant, happy experience. Children can be involved in simple food preparations or table setting. A child should not be forced to eat. Forcing children to eat their food can contribute to feeding problems. Check with the parents/caregivers if a child consistently has a poor appetite. There may be a problem that warrants professional help. Food should not be withheld as a disciplinary measure. Serve small portions, arranged attractively, and vary flavors, colors and textures (children like to crunch). Introduce new foods periodically and encourage children to explore new tastes. Food-borne Illness Illnesses can quickly be spread by food that is not properly prepared or monitored. Some food- borne illnesses can be dangerous or even deadly. Providers who are ill and don’t follow proper hygiene precautions can contaminate food and pass illnesses on to children. Furthermore, the viruses, bacteria, mold and parasites that may contaminate raw and cooked foods can be spread and cause serious illness when proper food safety precautions are not observed. It is thus important to have food preparation procedures in place and to train any staff who will handle food in how to prevent contamination and infection. Be aware of symptoms and common sources of severe illness. Prompt treatment may be necessary if you recognize the signs of severe food-borne illness or if you suspect that a staff member or child has been infected. MEALTIME TIPS To learn more about good eating habits and nutritional choices for preschool-age children, visit: Nebraska Department of Education, Coordinated Student Support Services www.education.ne.gov/ns/cacfp/ foodnutrition/nutrition-for-the- preschool-child Food Preparation Tips • Inspect food for spoilage every day. If food smells spoiled or looks moldy, throw it out. Food can smell fine, look fine and taste fine — and still make you sick. • Look at the expiration date on unopened containers of food. Do not use food past this date, even if it looks okay. Don’t serve it to children and don’t eat it yourself. • Do not use food in cans that are leaking, rusted, dented or have bulges. These bulges are caused by gas produced by dangerous bacteria inside the can. • Do not use food in cans or jars that are cracked or have broken seals, or in packages that are torn. These openings may allow the food to be contaminated. • Serving home-canned foods is discouraged because bacteria may grow in improperly canned foods and cause serious illness. • Do not use foods in unlabeled cans or packages. • Sanitize all cutting boards, knives and electric slicers immediately after contact with raw or cooked meats, fish or poultry. • Promptly refrigerate any unused portions within two hours after preparation. • Discard refrigerated leftovers within 24 hours. • Wash hands before food preparations, after handling raw poultry and meat, smoking, sneezing, and after use of handkerchief or using the toilet.