In childcare, there is a tremendous emphasis on keeping children’s food safe, but how often do you think about food safety for the adults who work in your facility? Many childcare centers have staff break rooms, and family programs have personal kitchen and eating spaces.

These areas may or may not be included as part of licensing or other regulations; however, they are very important to child and adult health. Often, the staff break room or personal areas are deemed “everyone’s” responsibility but “no one” seems to keep it clean.

If this is the case, it is time to take action for the health and safety of yourself, your colleagues, and the children in your care.

Some foodborne illnesses are contagious; so if an adult caregiver becomes ill, the illness could also affect the children. Take a few minutes to critically examine the refrigerator, food preparation equipment, and eating area. Sometimes, people tolerate unsafe or unhealthy practices in adult areas that they would never allow in children’s eating areas.

First, make a list of issues. Are there unwashed dishrags or towels? Is the trash properly contained and emptied at least daily? Are there crumbs or dried food on the floor, counters, or eating table?

Are appliances, such as microwaves and toaster ovens, clean or do they contain spills and crusty food? Have unclean conditions led to infestations of insect or rodent pests?

Inventory the contents of the refrigerator. Are there foods stored past their expiration dates? Are all foods stored in airtight containers? Have people labeled their food containers or are some of them unclaimed? Are there thermometers in the refrigerator and freezer to indicate a safe temperature for food storage?

Suggest that everyone work together to develop a set of guidelines to ensure the area is kept clean and safe. An effective maintenance policy depends upon the cooperation of everyone in assuming responsibility; emphasize the need for team effort. It may be helpful to collect resources on basic food safety before developing maintenance policies.

Often, people have different opinions of what constitutes a “clean” kitchen so research-based information can serve as a guide if questions arise. Your local Cooperative Extension office or health department should have information on food safety. Another excellent resource is to follow the food service guidelines of the childcare program.

Once your policy and procedures are established, make sure everyone knows what to do; and assign individual responsibilities on a fair and rotating basis.

Part of the problem may be a lack of cleaning supplies. Maybe the floor is not swept because a broom and dustpan are not available in the kitchen area, or the tables are not wiped because the only available cloth is a dingy, smelly dishrag.

Cleaning supplies may be toxic and must be inaccessible to children, so they may be locked elsewhere in a closet. Consider designating an upper cabinet for cleaning supply storage; and if necessary, close with a combination lock or key that is accessible to adults.

Appoint someone to keep the area stocked with cleaning supplies, including paper towels and disposable wipes for small spills. If fabric dishrags and towels are used, establish a system to store and launder these on a regular schedule.

One of the biggest problems in a “community” kitchen is food left in the refrigerator beyond the date it can be safely eaten--and sometimes beyond the time it can even be identified! Caregivers should eat the same foods as children; however, other adults may put their leftovers in the refrigerator and promptly forget about the partially eaten sandwich, entree, or salad.

One way to help keep a refrigerator clean is to label every item stored in it. For this to work, you should keep a pen and tape or labels beside the refrigerator. People are more likely to cooperate if labeling supplies are readily available.

The policy also should designate a day and time each week that food in the refrigerator is thrown away. Friday afternoon is often selected so that leftovers do not remain over the weekend. Post this policy on the refrigerator. Be sure everyone knows that the food safety rule “When in doubt, throw it out” will be followed.

Bacteria can grow rapidly when food is between 40°F and 140°F, so it is important that the refrigerator and freezer be kept at safe temperatures. Use a thermometer to make sure the refrigerator is maintaining a safe temperature between 34°F and 40°F. Freezers should be kept at a temperature of 0°F or below.

All refrigerators should be cleaned regularly using warm soapy water to wash the interior walls and shelves, the exterior walls, door handles, and gasket.

Another appliance frequently used is a microwave oven. To clean the interior of a microwave, remove loose crumbs and food, then fill a microwave-safe bowl with water and a little lemon juice. Microwave the water to boiling and let it sit for a few minutes. After removing the bowl of water from the microwave, wipe the inside with a damp cloth.

To prevent future messes, encourage adults to cover food with microwave-safe plastic wrap, paper towels, or other suitable covers before microwaving.

Many kitchens have problems with insect pests, such as weevils, beetles, moths, mites, roaches, flies, and ants. Insects, as well as mice and rats, are attracted by the availability of food; so one of the best ways to prevent infestation is to follow a policy that all food must be stored in plastic, glass, or metal containers with tight fitting lids.

Wiping tables after meals, sweeping, and emptying garbage daily will also help prevent the problem. Avoid use of pesticides or poisons to control pests. Instead, rely on integrated pest management (IPM) and change the environment to remove and prevent pests.

Once you establish policy and procedures for adult and personal kitchen and eating areas, make sure each person knows about it and understands his or her responsibilities. This will help prevent confusion and misunderstandings later. In addition to posting information in the kitchen or break room, provide written copies or send an email message.

A clean kitchen and eating area provide a more pleasant and safe environment for adults to relax and eat. A usage policy, regular cleaning schedule, specific assigned duties, cooperation, and communication are essential to maintaining a safe and hygienic area.

Marna Holland
Parent Educator, Asheville, NC, City Schools Preschool, and Instructor, Western Carolina University

Basics of Safe Food Handling, Clemson Extension, hgic.clemson.edu/factsheets/hgic3500.htm

Controlling Kitchen Pests, Clemson Extension, hgic.clemson.edu/factsheets/hgic3526.htm

Cupboard Storage Chart, Kansas State University Extension,
www.oznet.k-state.edu/humannutrition/hrap/storage/cupstor.htm

Freezer Storage Chart, Kansas State University Extension,
www.oznet.k-state.edu/humannutrition/hrap/storage/freezsto.htm

Keeping It Clean: Cleaning Your Refrigerator, University of Florida Extension, edis.ifas.ufl.edu/FY793

Office Foods & Clean Refrigerators, Nebraska Cooperative Extension in Lancaster County, lancaster.unl.edu/food/ftnov97.htm & lancaster.unl.edu/food/ftsep02.htm

Refrigerator Storage Chart, Kansas State University Extension,
www.oznet.k-state.edu/humannutrition/hrap/storage/frigstor.htm