If you see a tick on a child – stay calm. Use a blunt, fine-tipped tweezers to remove it.
Grasp the tick’s body as close to the child’s skin as possible. Pull the tick slowly and steadily out of the skin. Do not squash or break its body. Do not twist or jerk the tick.
Wash the bite area with soap and water.
Inform the parents/guardians you have removed a tick. Ask them to watch the bite area for a rash. Teachers/caregivers should check the bite area each day too.
The child needs medical care if a rash appears or the child becomes ill.
PA regulations require that children have vaccines recommended by the ACIP.* The ACIP is the Centers for Disease Control and Prevention’s Advisory Committee on Immunization Practices. The ACIP recommends that everyone older than 6 months of age receive influenza vaccine.
The American Academy of Pediatrics recommends that child care programs prevent influenza with annual immunization for everyone older than 6 months of age, especially all teachers/caregivers.** ECELS urges programs to adopt policies and practices that require influenza immunization, hand hygiene, cough/sneeze etiquette, and minimizing crowding.
Learn the latest on flu prevention. This webinar was delivered by the National Center on Early Childhood Health and Wellness. Flor Munoz, MD, MSc, FAAP and Timothy R. Shope, MD, MPH, FAAP presented the webinar in January 2018. Click here to access the recorded webinar and handouts. Objectives for the webinar:
1. Update on recommendations for this influenza season.
2. Emphasize importance of universal immunization for everyone in child care and school settings.
3. Share strategies for use in early care and education settings to prevent or control the spread of influenza.
4. Review importance of influenza pandemic preparedness.
View free, online demonstrations of step-by-step, easy ways to prepare foods for children's meals and snacks. Culinary Institute chefs show the proper techniques in 16 print and 51 brief video lessons. The foods are from the United States Department of Agriculture's collection of recipes for schools. The National Food Service Management Institute at the University of Mississippi hosts the website with this excellent professional development resource.
In addition to the videos and print lessons, the website offers six online courses that allow users to earn continuing education credits. The print and video lessons, online courses and USDA recipes are at http://nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTIxNg.
Food-borne illness is very common. The risk of this type of illness increases in warm weather. Sending food from home and eating out-of-doors may allow perishable food to reach temperatures that foster bacterial growth. A 2011 study reported in the journal, Pediatrics measured temperatures of lunches that families packed and sent with their preschool children. The researchers found only 1.6% of lunches with perishable items were at safe temperature. The study was done in nine Texas child care centers and measured temperatures in the packed lunches of more than 700 preschoolers. Even when sent with ice packs, most of the lunches were at unsafe temperatures over an hour before the food was ready to be served. The message is clear: Early educators and families must adopt practices that ensure food is at a safe temperature before feeding it to children.