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Introduction
A childs body differs from an adults by its rapid growth. In this regard, the childs body has a high need for all nutrients. Correctly constructed nutrition is of great importance for childrens normal development, increases work capacity and academic performance, endurance, resistance to adverse environmental influences, and infectious and other diseases. To maintain optimal diet and nutrition for a childs health and welfare, emphasis must be made on sanitary criteria for food safety, storage, preparation, proper handling, and food presentation.
Food Safety Sanitation Requirements
Food safety recommendations begin with food purchase and continue through storage, preparation, serving, and harvesting. Sanitary requirements relate to frequent hand washing and disinfection of surfaces on which food is usually prepared and served (Fung et al., 2018). It is important to cook without jewelry on your hands; take sufficient time to thoroughly rinse and dry your hands, and do it with a paper towel or clean cloth.
It is vital to use different cutting boards or utensils for cooking. Attention should also be paid to kitchen towels as they are an ideal breeding ground for germs. Using a clean dishcloth every day and washing them often are also advisable. As for products, it is better to choose pasteurized milk, 100% juices, and proven meat for children. It is essential to refuse food products in banks that are leaking; this may violate storage standards.
Food Storage
Immediately after purchase, one must put frozen and cold foods in the refrigerator, which should be stored in closed containers. Before eating, all fruits and vegetables need to be washed; this even applies to pre-washed products such as spinach salad and carrots because they all can contain harmful bacteria. It is important to keep the temperature in the refrigerator between 32 and 40 degrees Fahrenheit. To do this, it is recommended to place the thermometers in a prominent position and check it frequently. It is also necessary to clean the refrigerator frequently, paying attention to the freezer and dry food storage areas.
Preparation and Proper Food Handling
When preparing food, it should be borne in mind that baby food should not contain flavors, dyes, stabilizers, preservatives, food additives, sweeteners, salt, or spices. This will ensure the correct diet from the early years of the childs life (Koletzko et al., 2019). Hands should be washed with soap, surfaces should be disinfected before and after use, and cutting boards should also be disinfected before and after each use. Planks for raw meat and fruits, vegetables, and other products should be used separately. Banks should be wiped clean after each use at the opening point. To defrost, the meat must be placed first in a saucepan, then in the refrigerator. It should not defrost on the kitchen counter. Meat must also be cooked responsibly; using a thermometer to make sure it is fully cooked to internal temperatures is preferable (Schwarzenberg et al., 2018). It is forbidden to change diapers in places where food is prepared, stored, and served. Pets should not be allowed into the kitchen when cooking.
Presentation
It is recommended to serve food on an extra plate, napkin, or bowl. For it, one can use large spoons, tongs, or disposable gloves. If dishes or napkins fall during meals, they should be replaced with clean ones, and it is necessary to dispose of chipped and cracked dishes. All food leftovers do not need to be left for later; food waste should be thrown into a closed bin with an insert and emptied at the end of the day.
Conclusion
In childhood, human health is largely determined by the quality of nutrition. During the first years of life, the formation of the basic structures and functions of the body for life takes place. Safe, proper nutrition ensures the normal physical development of the child and prevents the occurrence of various deviations, which is extremely important. This is possible by complying with all the necessary sanitary requirements that contribute to the childs health and welfare by providing safe food.
References
Fung, F., Wang, H. S., & Menon, S. (2018). Food safety in the 21st century. Biomedical journal, 41(2), 88-95.
Koletzko, B., Godfrey, K. M., Poston, L., Szajewska, H., Van Goudoever, J. B., De Waard, M.,& & Zalewski, B. M. (2019). Nutrition during pregnancy, lactation and early childhood and its implications for maternal and long-term child health: The early nutrition project recommendations. Annals of Nutrition and Metabolism, 74(2), 93-106.
Schwarzenberg, S. J., Georgieff, M. K., Daniels, S., Corkins, M., Golden, N. H., Kim, J. H.,& & Magge, S. N. (2018). Advocacy for improving nutrition in the first 1000 days to support childhood development and adult health. Pediatrics, 141(2), 1-12.
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