Extension
Date of this Version
1994
Abstract
This NebGuide outlines proper techniques for providing safe food in child care facilities.
Children are at high risk for food-borne illnesses. Young children are particularly vulnerable to microbial food-borne diseases because of their under-developed immune systems.
In recent years, reports of food-borne illnesses have made headlines. Most of these outbreaks involved food prepared away from home. Many cases of food-borne illness go unreported because the symptoms are similar to the flu.
Foods contaminated with microorganisms are the cause of food-borne illnesses. Contaminated food does not, however, always taste bad, smell bad, or look bad. Therefore, it is almost impossible to detect contamination.
We refer to foods implicated in food-borne illness outbreaks as potentially hazardous foods.
Comments
© 1994, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.