Early Childhood Safety Checklist #3 - Kitchen and Food Preparation and Storage Areas

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Early Childhood Safety Checklist - #3

Kitchen and Food Preparation and Storage Areas

by Susan S. Aronson, MD

Use this checklist to find hazards. Whenever a hazard is found, fix it if you can. If you cannot fix it, make a note of it and plan to get it fixed. Safety checks should be done at least once a month. Having different people do the safety checks helps find more hazards. The more people who are involved in watching for hazards, the more they will help fix hazards whenever they see them. Safety is everyone's business!

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_ _ Caregivers always wash hands before handling food.

_ _ Caregivers always wash children's hands before mealtimes.

_ _ Trash is always stored away from food preparation and storage areas.

_ _ Refrigerator temperature is monitored by thermometer and is kept at or below 40 degrees Fahrenheit.

_ _ All perishable foods are stored in covered containers at 40 degrees Fahrenheit or lower.

_ _ Hot foods are kept at 140 degrees Fahrenheit or higher until ready to be eaten.

_ _ Pest strips are not used.

_ _ Cleansers and other poisonous products are stored in their original containers, away from food, and out of children's reach.

_ _ Nonperishable food is stored in labeled, insect-resistant metal or plastic containers with tight lids.

_ _ Refrigerated medicines are kept in ...