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.

Flu season is here. Learn what you can do in your program to reduce risk for children and staff this flu season. Dr. Susan Aronson, MD, FAAP, ECELS Founder and Pediatric Advisor presented the current recommendations and shared prevention tips programs can follow. The live webinar was held on Wednesday, November 18, 2015. 

During and after her presentation, Dr. Aronson answered questions about flu posed by participants. The answers to live polling questions are in the updated handout attached to this description. Users of the recorded version of this webinar will hear the results of the live polling. The answers to the questions posed by participants prior to the webinar and via the chat box are inclcuded at the end of the handout.

This webinar is designed for child care program directors, family child care providers, health professionals, child care health consultants, child care health advocates, supervisory staff, Regional Key staff, instructors and MIECHV home visitors. Participants will receive 1.5 hours of professional development credit for participating and submitting an evaluation. PA Key, Act 48 and CME/CEU professional development credit from University of Pittsburgh will be available.  CME/CEU credit is only available for the live webinar.

Participants will learn how to:
1. Explain recommendations for the 2015-16 influenza season.
2. Discuss why universal influenza immunization is so important.
3. Share flu prevention and control strategies for early education and child care settings.

Follw the instructions offered in the wrap-up slide and explanation during the webinar for how to use participation either live or via the recording to claim credit . To listen to the recording click here

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. 

The American Academy of Pediatrics (AAP) has three FREE online health and safety Self-Learning Modules called “e-learning.” To encourage use of these media-rich, high quality online learning opportunities, while supplies last, ECELS will send one of three print resources to a facility where one or more staff members successfully complete one of the three e-learning activities. To claim one of the print resources, e-mail or fax a copy of the AAP certificate of completion for the e-learning activity, the mailing information for the facility and request one of the resources. You can scan the certificate and send it by e-mail to This email address is being protected from spambots. You need JavaScript enabled to view it. or sent it by fax to 484-446-3255. Only one of the three resource materials will be given per facility.

This fact sheet provides general information for parents and caregivers about hand hygiene, it's importance in preventing the spread of infectious disease in early education and care programs, and the procedures to follow for hand washing and for use of hand sanitizers. Updated 11/2012

Correct hand hygiene is important in all seasons. Use information on the Centers for Disease Control (CDC) website to remind everyone about how and when to do it.

Use the CDC posters and the information from the CDC website to make your own posters with photos of the children, drawings or magazine clippings. Here is some wording adapted from the CDC web-site to use on posters in child care programs:

  • The flu virus can live on surfaces such as door knobs and tabletops for up to 24 hours. Routine cleaning of surfaces and proper hand hygiene may reduce the spread of flu.
  • Washing hands with soap and water is the best way to reduce the number of germs (microbes) on them in most situations.
  • If soap and water are not available, adults and children older than 24 months of age who are close-ly supervised by adults can use an alcohol-based hand sanitizer that contains at least 60% alcohol. Alcohol-based hand sanitizers can quickly reduce the number of germs on hands in some situa-tions, but sanitizers do not eliminate all types of germs. Hand sanitizers may not be as effective when hands are visibly dirty or greasy.

WHEN to perform hand hygiene:1

  • Before, during, and after preparing food
  • Before eating food
  • Before and after caring for someone who is sick
  • Before and after treating a cut or wound
  • After using the toilet
  • After changing diapers, soiled pull-ups or underwear, or cleaning up a child who has used the toilet (Before changing diapers too, if hands touched body fluids before the change)
  • After blowing your nose, coughing, or sneezing
  • After touching an animal, animal feed, or animal waste
  • After handling pet food or pet treats
  • After touching garbage

HOW to perform hand hygiene:2 Washing hands with soap and water is the best way to reduce the number of germs in most situations. If soap and water are not available, use hand sanitizer with at least 60% alcohol. Hand sanitizers do not eliminate all types of germs.

  • Wet your hands with clean, running water (warm or cold), and apply liquid soap. (Let the water run if you can’t turn it off without touching the faucet with soiled hands.)
  • Lather your hands by rubbing them together with the soap. Be sure to lather the backs of your hands, between your fingers, and under your nails.
  • Scrub your hands for at least 20 seconds or as close to 20 seconds as possible. Need a timer? Hum or sing "Happy Birthday" or “Row, Row, Row Your Boat” from beginning to end twice. Make up words to sing about hand washing with these familiar song tunes.
  • Rinse your hands well under clean, running water.
  • Dry your hands using a clean towel or air dry them. Use a paper towel to turn off the wa-ter if the taps do not shut off automatically.

1 http://www.cdc.gov/handwashing/show-me-the-science-hand-sanitizer.html
2 http://www.cdc.gov/handwashing/when-how-handwashing.html

Handwashing is a your best defense against germs.  Use this poster developed by the North Carolina Division of Public Health as a reminder about the importance and steps for handwashing.  Click here to access the poster.  10/2016

This form guides collaborative problem-solving involving those who are affected, those with authority, and those with expertise. The form encourages documentation of who is involved, the tasks planned, who is responsible, and checkpoints for follow-up. The attachments include a blank copy of the form and a sample of the completed form to address the problem of a 2 year old child who is biting other children.

Brochure that describes the role of a sanitarian or food safety consultant for early education and child care programs. Reviewed and reaffirmed 11/2012