It is estimated that 48 million people, or 1 in 6 Americans, become sick with a foodborne illness each year in the U.S. Young children are especially vulnerable to foodborne disease and the serious health effects that can result from eating contaminated food. While the level of food preparation varies from child care facility to child care facility, there are basic food safety principles that anyone who handles food in the daycare environment should know in order to keep their young customers safe. This presentation will teach attendees the ABCs of food safety to prevent food contamination and foodborne illness in these settings.

Trainer: Monique Jones, Associate Public Health Sanitarian, Dutchess County Department of Behavioral & Community Health

The cost of this workshop is $20 partner, $25 non-partner.
OCFS topics covered include: nutrition and health needs of children

This workshop is appropriate for all modalities.