This presentation provides a comprehensive overview of food safety for children, emphasizing the identification of food-borne hazards, including biological, chemical, physical, and allergenic risks. It highlights the role of government agencies in enforcing food safety regulations and the importance of Hazard Analysis and Critical Control Points (HACCP) in minimizing contamination in early childhood settings. Key preventive measures are discussed, such as washing fruits, cooking food thoroughly, and avoiding expired or uncovered food. The presentation also covers emergency food plans to address common digestive and oral health issues in children, along with strategies for teaching food safety to children, such as good table manners and awareness of fresh versus stale food. The overall aim is to equip caregivers with the knowledge and practices necessary to ensure children's safety from food-related hazards.
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