foreign bodies – hair, pieces of metal or other objects accidentally picked up during the preparation and cooking process. Safe handling of foodYoung children’s immune systems are still developing, so it is particularly important that food safety guidelines are followed whenever preparing food for them. Hard lollies and corn chips also present a choking risk, but these should not be offered in the setting as they are sometimes foods. :no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/22360298/adobe1___Copy.png "there must be a way to safely and for free edit a pdf document on a mac")
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sausages and hot dogs, which should have the skin removed and be cut into small pieces to prevent choking. raw carrot, celery and apple pieces, which should be grated, finely sliced, cooked or mashed to prevent choking. hard food that can break into smaller lumps or pieces. Particular food items pose greater choking risks to young children, and extra care should be taken with these foods.Ĭommon foods that may cause choking include: Because of this, children should always be seated and supervised while eating. They have small airways, and food that is inhaled or ingested can sometimes easily lead to blockage of the airway. Remember, you must be confident that the food you are preparing for each child is safe.Ĭhoking risks for toddlers and young childrenYoung children’s teeth and chewing skills are still developing. Parents will usually provide early childhood settings with strategies for minimising their child’s exposure to particular foods. Refer to the Australasian Society for Clinical Immunology and Allergy (ASCIA) website for more information on allergy management plans: Food intoleranceReactions from food intolerance are usually less severe than allergic reactions, and require a larger dose of food. This will need to be decided when the child is enrolled. If an allergy is severe, it may be decided that the child will only eat food brought from home. Refer to your setting's allergy management policy for specific details. This is not always necessary, and should only be considered upon written recommendation from an appropriate medical professional. Some settings will choose to leave trigger foods off their menu completely. Keep all food preparation areas clean and wash all utensils carefully, especially if you have been working with a known trigger food. Meals made with ingredients that state ‘May contain traces of nuts’ on the label should never be given to a child with a nut allergy, unless the child’s family has specified particular foods that are safe for their child. If a meal provided by the setting is to be eaten by all the children, including a child with a certain allergy, it should not contain any ingredients that pose any risk. Trigger foods should never contaminate any food that is to be served to children with allergies. details of a first aid or anaphylaxis management plan, co-written by parents and the setting’s director or coordinator. details of all allergies and trigger foods. In addition to a risk management plan, the setting will need: When a child with a known food allergy is enrolled with your setting, the child’s parents will provide medical information and work with staff and carers in the setting to develop an allergy management plan. Ensuring that children avoid exposure to any foods they are allergic to is the only way to manage food allergies.Īs the person responsible for preparing food, it is your role to ensure that children with allergies are not exposed to a ‘trigger’ food or foods. Food allergies occur in around one in every 20 children, and some of these allergies are severe. 
The most common sources of food allergy in children under five are cow’s milk, soy, eggs, peanuts, tree nuts, wheat, sesame, fish and shellfish. Allergies and intolerances are not the same thing.įood allergiesFood allergies are caused by a reaction of the immune system to a protein in a food. The cause of such reactions may be an allergy or intolerance to that food.
This includes safety in all aspects of preparing and serving food, such as managing any risks of choking, avoiding allergic reactions, sensitivities and intolerances, and ensuring that food is not contaminated.Īllergies and intolerancesSome children may have adverse reactions to certain foods. Introduction to food safetyFood safety is an important consideration when providing food to children.
Aboriginal and Torres Strait Islander Health. Department of Health | Food Safety- Allergies, choking and food handling
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