After assisting children in the restroom, Sally, the teachers assistant for the 3-year-olds, does not wash her hands and serves lunch.
The toddlers in Kims class did not finish their morning snack of cheese and crackers. At 5:00 p.m., Kim picks up the remaining cheese and refrigerates it for the next day.
Breakfast in the infant room consists of blueberry-flavored yogurt, 1/2 cup of wheat puffs, and milk. Even though Annie is lactose intolerant and cannot eat gluten, she is served this breakfast.
Initial post: Your initial post should include the following:
List your chosen scenario in your subject line.
Describe an aspect of food safety being disregarded in your scenario and how it could affect the well-being of children.
Identify alternative best practice procedures that should be followed.
Support your ideas with at least one outside source.
