It is critical that anyone who cares for young children – whether at home or in a child care setting – be aware of the special risks of foodborne infection faced by infants and toddlers. Centers for Disease Control and Prevention (CDC) data tell us that children under 4 years old are 4.5 times more likely to acquire bacterial infections from food compared to adults aged 20-49 years.
These training materials were developed by Clemson University's Dr. Angela Fraser and her fellow researchers as part of a U.S. Department of Agriculture grant. The training materials are based on research conducted at Clemson University, North Carolina State University, and RTI International.
The seven sets of fact sheets were developed to help food safety and health professionals in their work to train childcare workers. Each fact sheet includes information on the scientific basis for the recommendations.
For Trainers
Scope of the training materials
Fact Sheets for Trainers
Table of Contents and Cover Sheets
Cleaning, Disinfecting, and Sanitizing
Exclusion of Sick Providers and Children
For Parents and Other Caregivers
Crib Sheet : A Guide for Keeping Young Children Safe from Food Poisoning
Hoja de Cuna : Mantenga a los niños pequeños a salvo de la intoxicación alimentaria
Related Materials
Moms to Be information by the U.S. Food and Drug Administration
