Tasting a small proportion of food after cooking by creche caregivers

1. Why is tasting food important?

• To check if the food is properly cooked and not undercooked or overcooked.
• To ensure the food has no unusual smell or taste (which may indicate spoilage)
• To confirm the temperature is suitable-not too hot or cold.
• To verify that the food has acceptable texture and consistency for the child’s age.

2. How to taste safely

• Food tasting should be done hygienically to avoid contamination.
• Wash hands before and after tasting.
• Use a clean spoon or ladle to take a small sample into a separate cup or spoon – do not taste directly from the cooking vessel.
• Allow the sample to cool slightly and taste a small amount.
• If the taste, texture, or smell seems unusual, do not serve the food.

3. Hygiene rules

• Never dip the same spoon back into the main food pot after tasting.
• Do not allow multiple caregivers to taste from the same spoon.
• Always dispose of the tasting spoon or wash it thoroughly before reuse.
• Ensure the tasting is done before serving the food to children.

4. When to taste the food

• After the food is fully cooked and ready to be served.
• At least 5-10 minutes before serving.

5. What to check during tasting

• Smell: Is it fresh? Any sour smell.
• Taste: Is it bland, burnt, or spoiled?
• Texture: Is it soft enough for children to chew or swallow?
• Temperature: Is it lukewarm and safe to feed?