Across
- 3. foodborne illness
- 7. ensure bottles are labeled appropriately at
- 9. do not ___ food or force children to eat
- 11. staff are to role model and ___ during mealtimes
- 12. do not ___ any food after mealtimes
- 17. temperatures between 41F and 135F
- 18. mealtimes should be a ___ experience
- 19. meal components should be ___ and ready to serve
- 20. engage in ___ interactions at mealtimes
- 21. work as a ___ to ensure supervision at mealtimes
- 22. right bottle to right child
Down
- 1. 3 ways of cross ___: person/food/equipment to food
- 2. discard leftover milk after one ___
- 4. ___ style dining provides consistency for mealtimes in schools
- 5. first in, first out
- 6. before and after feedings/mealtimes
- 8. do not leave children ___ at mealtimes
- 10. children should always ___ with set up/clean up for mealtimes
- 11. illnesses are transmitted to ___ by food
- 13. mealtimes in CYP ___ social skills, language, and cognitive development
- 14. encourage ___ by allowing children to serve themselves
- 15. wear ___ to handle breastmilk
- 16. ___ the allergy list before every mealtime
- 21. clean surfaces with the ___ step process