We can't be sure that food poisoning increases when children prepare food. But we must teach them how to prepare and store food safely. Always keep hot food at 140 degrees Fahrenheit or above. Store food below 40 degrees Fahrenheit if it will be served cold. Do the same with food that is still uncooked or with leftovers that will be reheated.
Hand washing is essential.
That is a long time, but less scrubbing just doesn't do the job of reducing bacteria. Keep raw foods separate from cooked foods. Raw foods such as meat and poultry may contain harmful bacteria. Cooking will destroy those bacteria and make the food safe. But the bacteria will remain on plates, cutting boards, and utensils that have been in contact with the raw food.