If you plan to use the same cutting board to cut meat, poultry, or fish, and then to cut vegetables, wash the cutting board and utensils with bleach between these activities. Wash hands frequently while preparing food, or wear plastic gloves to avoid spreading infections. This mixture also can be used as a dipping solution to sanitize dishes that are hand-washed. Adults sitting at the table can monitor the children's actions and replace serving utensils, if necessary. Keep hot foods hot and cold foods cold while serving.
Bacteria grow best at room temperature.
Never leave foods at room temperature for more than two hours, and discard foods that may not be safe. Store any unserved foods immediately. Cover and store foods at the appropriate temperature. Foods placed on children's plates but not eaten should be discarded. Large batches of warm food should be divided into smaller containers and refrigerated in order to cool quickly.