Schools - Case study

Food safety advice for feeding infants and toddlers

hand washing

  • Always thoroughly wash and dry your hands with soap and water before cleaning and sterilising bottles and feeding equipment.
  • Make sure the area used to clean and sterilise your baby's bottle and feeding equipment is clean.
  • Sterilise all bottles, teats and equipment for infants up to the age of 3 months. Boil bottles and teats or use an appropriate sterilising solution and follow the manufacturer's directions for use.
  • Equipment can be sterilised with sterilising solutions, boiling water or a steam sterilising unit designed for use in a microwave. A dishwasher will not sterilise equipment. If sterilising in boiling water, the equipment should be thoroughly washed in soapy water after each use and then submerged in boiling water for five minutes.
  • Wash hands and use a clean towel before preparing an infant's food or feeding an infant.
  • Wash all babies' utensils in hot soapy water, rinse well in hot water and dry with a clean tea towel or in a dishwasher.
  • Only take out of the refrigerator or freezer sufficient food to feed the infant at one feed time.
  • Avoid leaving any infant food sitting at room temperature for any length of time.
  • Throw out any food the infant has not eaten at the end of the meal. It may be harmful to the infant to reuse food where there has been an opportunity for harmful bacteria to grow on the food.
  • Most commercial infant foods and home-prepared infant foods can be kept in a covered container in the refrigerator for up to 48hrs. Read and follow any instructions on the packaging.