Follow and Model Good Safety Behaviors

It is very important for you to follow and model good food safety behaviors! Your students will learn proper food safety practices in chapter two of the curriculum. You will need to continue to reinforce good sanitation and safe food handling practices throughout the curriculum. Please, be sure to remind students to never eat foods until they are instructed and be sure students have washed their hands before preparing or eating foods. Never, serve raw or undercooked meats or eggs, unpasteurized milk, spoiled foods or expired foods. For Scientific Inquiry activities involving eggs try buying eggs pasteurized in their shells.

Keep it Clean

Keep your classroom safe by thoroughly washing all kitchen utensils, supplies, equipment, counters, desktops and sinks. You should also maintain a Material Safety Data Sheet (MSDS) for all chemicals and cleaning supplies used or stored in the classroom. Cleaning supplies and sharp objects, such as pairing knives and can openers, should be safely stored away for teacher use only. Keep dry food items safely stored in tight containers and perishable items stored in a refrigerator or for short periods of time in a cooler with ice.

Prevent Adverse Reactions

Finally, be aware of any food allergies or intolerances. Students with food allergies could have mild to severe reactions if they taste, touch or in some cases even smell their food allergen. Modify activities, when needed, to prevent allergic reactions and consider providing an appropriate alternate snack for students with food allergies or intolerances.