What is that semi-perishable food
Perishable foods are a good breeding ground for diseases
heat pathogens such as B. Salmonella or Campylobacter, which are very often the cause of vomiting and diarrhea. Particular caution is therefore required when handling these foods.
If children help with food preparation or if you are planning educational activities with children, you should therefore consider whether you can be responsible for the use of perishable food or how you can ensure close supervision that enables hygienic work.
What are perishable foods?
- Meat and poultry meat and products made from them (e.g. minced meat)
- Milk and milk-based products
- Fish, crustaceans or molluscs and products made therefrom
- Egg products (fresh eggs, soft-boiled eggs, fried eggs, etc.) and dishes made using raw eggs
- Food for infants and young children
- Ice cream and semi-finished ice cream
- Baked goods with a filling or topping that has not been baked through or has heated through
- Delicatessen, raw vegetables and potato salads, marinades, mayonnaise, other emulsified sauces, yeasts
- Sprouts and seedlings for raw consumption and seeds for the production of sprouts and seedlings for raw consumption
What should you watch out for when handling perishable food?
A number of precautionary measures apply when handling perishable food. You have to prevent germs from getting from raw foods such as meat, fish, eggs, fruit, vegetables etc. to ready-to-eat dishes such as desserts, salads or sausage and cheese. The separation of so-called clean and unclean operations has priority. That is why you have to separate each work step with raw food from the pure work steps with ready-to-eat meals in terms of time or space and clean and, if necessary, even disinfect hands, tools and work surfaces in between. Always keep perishable food refrigerated (max. +7 ° C) and process it quickly after removing it from the refrigerator. Chill until ready to eat.
Which foods are forbidden or not recommended in the day care center!
- Raw egg-based dishes
In communal catering facilities in which people with an increased risk of infection (including infants, toddlers, children up to the age of 12) are fed, the serving of raw meals is prohibited in accordance with Section 20a of the Animal Food Hygiene Ordinance (Tier-LMHV). You can therefore continue to cook or bake with raw eggs, but the food must be sufficiently heated. Most pathogens die safely at a core temperature of at least + 72 ° C (for at least two minutes). So offer z. B. Do not use custard with uncooked (egg) snow flakes or tiramisu. You should also avoid soft-boiled breakfast eggs or fried eggs that have not been fried.
- Raw milk and raw cream
The Tier-LMHV (Section 17) also prohibits the supply of raw milk (or preferred milk) and raw cream. Also, do not offer any dairy products made from raw milk (e.g. raw milk cheese).
- Frozen berries and sprouts
In 2012, a case of acute vomiting diarrhea in almost 11,000 kindergarten and school children made headlines across Germany. The reason was frozen strawberries contaminated with noroviruses. The Federal Institute for Risk Assessment therefore recommends that all frozen berries be sufficiently heated before consumption (at least +72 ° C in the core for at least two minutes). Sprouts should also be sufficiently heated before consumption.
- Other foods
Refrain from serving these foods:
- homemade ice cream
- fresh meat, tartare and similar raw meat preparations
- Spreadable, quickly matured raw sausages (e.g. fresh Mettwurst, Teewurst, Braunschweiger)
- raw fishery products or shellfish (e.g. sushi) or smoked fish products (e.g. smoked salmon)
Baking with children - using raw eggs or not?
The question of whether or not raw eggs should be used when baking with kindergarten children is divisive. Of course, children should learn how to handle food hygienically, on the other hand, greater care is necessary, especially with raw eggs. Working with raw eggs must be separated from other work processes, work surfaces, kitchen appliances and, above all, the hands must be thoroughly cleaned immediately afterwards. The children are also not allowed to nibble on the raw dough. Bear in mind that you can hardly keep the hygiene risk under control if a large group of children is working with raw dough over a long period of time. Pasteurized egg products are therefore much safer and a sensible alternative without any loss of taste. It is even easier if you use egg-free baking recipes (PDF file). It's just as much fun for the kids!
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