Search for all Child Nutrition Program – Operator Submitted Resources
Organization: Food Allergy Research & Education
Summary:
This food allergy resource for food service professionals explains the most common food allergens in the United States, what cross-contact is, common sources of cross-contact and how to prevent cross-contact.
Summary:
Training objectives include: Providers will learn actionable steps that can be taken to reduce a child’s risk of choking by: Learning about developmental readiness for the introduction and advancement of solid foods when feeding infants. Identifying choking hazards for infants, toddlers and young children. Identifying food preparation methods to prepare …