Children – particularly those under the age of five – still have developing immune systems, which makes it harder for them to fight infection. As a result, children are at higher risk of contracting a foodborne illness and developing serious complications. Caretakers need to take precautions during food preparation, handling, and storage to avoid the increased probability of foodborne disease in this vulnerable population (FDA, 2018a; FIGHT BAC Partnership for Food Safety Education, n.d.; USDA, 2013).
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For Parents & Caregivers of Young Children: fightbac.org/kids
- Check out the Powerpoint, Webinar, and Flyers (provided in both English and Spanish) made available by the Partnership for Food Safety Education for Keeping Babies, Toddlers, and Young Children Safe from Foodborne Illness.