Page 143 - HBEC4303_flipTest

TOPIC 8 QUALITY CARE ENVIRONMENT 
129
8.2.2 Incorporating Lessons During Meals and Snacks
Meal and snack programmes should also be aimed at teaching children the values of maintaining a healthy and safe environment for food preparation and eating areas. Children's hand-washing and disinfecting procedures should be followed strictly, such as cleaning tables used for eating, food preparation surfaces and food equipment before and after use. Procedures for cleaning eating surfaces involve washing tables with cleansing material such as soap and disinfecting it with a bleach-water solution. Disposable paper towels can be used to dry tables. Staff must be informed of the need to wash their hands after wiping tables and before serving food.
Useful knowledge and moral values may also be incorporated when running programmes for meals and snacks. The following are several examples:
(a) Understanding needs of disabled children;
(b) Developing mathematical understanding (counting, sorting, patterning and practising food consumption);
(c) Experiencing richness of all cultures through diversity in food and customs;
(d) Exploring science of foods and food preparation; and
(e) Enhancing literacy development by using new vocabulary related to food.
This list is not exhaustive. Teachers must be aware of the knowledge that can be incorporated during meals and snacks programmes such as the above.
Washing Hands Before Meals and Snacks
Proper procedure of washing hands for children should also be encouraged. Simple posters can be put up for children to imitate actions of best practices when washing hands (refer to Figure 8.1)
Copyright © Open University Malaysia (OUM)