Some types of food can be a higher risk for children aged 5 and under. This is because of how they are produced and stored. To lower the chances of your child getting food poisoning, you should be aware of what foods to avoid. The following chart can help you make safer food choices for your child. Foods Riskier Choice Safer Choice Poultry and Meat Raw or undercooked poultry or meat Poultry includes chicken and turkey Meat includes beef, pork, lamb, and veal Poultry and meat cooked to a safe internal temperature. Use a food thermometer to check. All poultry, including ground chicken and ground turkey, cooked to 165°F Whole cuts of beef, veal, lamb, and pork cooked to 145°F (then allow the meat to rest for 3 minutes before carving or eating) Ground meat, including beef and pork, cooked to 160°F Vegetables and Fruits Any raw or undercooked sprouts, such as alfalfa and bean Unwashed fresh fruits and vegetables, including lettuce and other leafy greens Cut melon left out for more than 2 hours (1 hour if it’s exposed to temperatures hotter than 90°F, such as a picnic or hot car) Cooked sprouts (until steaming hot) Washed vegetables and fruits (washed and then cooked are safest) Freshly cut melon or cut melon kept refrigerated for 7 or fewer days Juice Unpasteurized juice Pasteurized juice Milk Unpasteurized (raw) milk, and dairy products made from unpasteurized milk Pasteurized milk, and dairy products made from pasteurized milk Cheese Soft cheese made from unpasteurized (raw) milk — for example, queso fresco, brie, camembert, and blue-veined cheese Hard cheese, such as cheddar and swiss Cottage cheese, cream cheese, string cheese, and feta Soft cheese that is clearly labeled “made from pasteurized milk” Eggs Raw or undercooked (runny) eggs, and foods that contain raw or undercooked eggs, such as Caesar salad dressing Raw cookie dough or raw batter Eggs cooked until the yolks and whites are firm Egg dishes (frittata, quiche, casserole) cooked to an internal temperature of 165°F if they contain meat or poultry Egg dishes cooked to an internal temperature of 160°F if they do not contain meat or poultry Pasteurized eggs in foods that will not be cooked to a safe temperature, such as mousse and salad dressing Seafood Raw or undercooked fish or shellfish, including sashimi, sushi, and ceviche Fish cooked to a safe internal temperature of 145°F or until the flesh is opaque and separates easily with a fork Shellfish cooked until shells open during cooking or until flesh is pearly or white, and opaque Flour Raw dough or raw batter made with raw (uncooked) flour Food made with flour that is cooked following the package directions or recipe Dough and batter made with heat-treated flour and pasteurized eggs Dough and batter that is labeled “edible” or “safe to eat raw” WHAT DO I NEED TO KNOW WHEN SHOPPING FOR FOOD? You should: Buy cold or frozen food at the end of your shopping trip. Check the “best before” date on your food. Check fruits and vegetables to avoid buying items that are bruised or damaged. Avoid spreading bacteria from raw food to ready-to eat food by: - putting raw food in individual plastic bags (which can be found in the produce section and at some meat counters) - keeping your raw meat, poultry, fish and seafood away from other food in your grocery cart - labeling and using the same bag or bin for raw meat, poultry, fish and seafood. Refrigerate or freeze raw meat, poultry, fish and seafood as soon as you get home from the grocery store; perishable food should not be left out for more than: - 1 hour during summer outdoor activities - 2 hours at room temperature. Wash your reusable grocery bags often, especially if you are carrying raw meat, poultry, fish and seafood. WHAT DO I NEED TO KNOW WHEN STORING FOOD? It is important to keep cold food cold, and hot food hot. Perishable food should never reach temperatures between 4 °C to 60 °C (40 °F to 140 °F). This is because this temperature range is where bacteria can grow quickly and cause food poisoning. You can reduce your child's risk of getting food poisoning if you: set your fridge at 4 °C (40 °F) or lower » set your freezer at -18 °C (0 °F) or lower Put raw meat, poultry, fish and seafood in sealed containers or plastic bags on the bottom shelf of your fridge – this prevents raw juices from dripping onto other food » store cut fruits and vegetables in the fridge. Refrigerate or freeze raw meat, poultry, fish, seafood and leftovers immediately; dangerous bacteria can grow if left out for more than: - 1 hour during summer outdoor activities - 2 hours at room temperature. Cook raw meat, poultry, fish and seafood by the “best before” date, or no more than 2 to 4 days after buying it Freeze raw meat, poultry, fish and seafood if you do not plan on cooking by the “best before date" WHAT DO I NEED TO KNOW WHEN DEFROSTING FOOD? You should: defrost your raw meat, poultry, fish and seafood in: - the fridge - the microwave - a sealed bag or container submerged in cold water. If you use the microwave, cook it immediately after thawing it. Defrost larger pieces of meat (such as a whole turkey) in its original wrapping and submerge it in cold water - change the water often to make sure that it stays cold (approximately every 30 minutes) » do not refreeze thawed food. WHAT DO I NEED TO KNOW WHEN COOKING FOOD? It is not always possible to tell if food is safe by its colour or how long it has been cooked. Cooking food according to the proper internal cooking temperature can help you make sure your food is safe to eat. Always cook raw meat, poultry, fish and seafood to a safe internal temperature. Follow these tips to prevent your child from eating undercooked meat: Use an instant read digital food thermometer for a more accurate reading. Meat can turn brown before all the bacteria in your food are killed. Remove your food from the heat and insert the digital food thermometer into the thickest part of the meat. Make sure it is inserted all the way to the middle and does not touch any bones. - For hamburgers, insert the digital food thermometer into the side of the patty, all the way to the middle. When cooking several pieces of meat, make sure to check the internal temperature of the thickest pieces. Food can cook unevenly. Keep hot foods at or above 60 °C (140 °F). Bacteria can grow quickly in the temperatures between 4 °C to 60 °C (40 °F to 140 °F). Use only clean plates and utensils for cooked meat to avoid contamination with raw meat juices. » Clean your digital food thermometer in warm, soapy water between each temperature reading. Keep raw meat, poultry, fish and seafood away from children References: https://www.cdc.gov/foodsafety/communication/children-under-5.html https://www.gov.nl.ca/hcs/files/publichealth-envhealth-food-safety-children.pdf https://www.nhs.uk/conditions/baby/weaning-and-feeding/childrens-food-safety-and-hygiene/
