Preventing Foodborne Illness in Childcare: Learnings from Alberta’s E. coli Outbreak

In late 2023, the unthinkable happened: an E. coli outbreak swept through childcare establishments, becoming Alberta’s largest recorded foodborne illness incident. In the wake of this health disaster, the community was left grappling with questions and concerns about food safety. How can your childcare centre prevent such a tragedy from occurring? This blog post delves into the critical lessons learned from the outbreak and offers actionable steps for safeguarding our children.

The Alberta E. coli Outbreak: A Brief Overview

The outbreak, declared on September 4, 2023, by Alberta Health Services, affected eleven daycare locations in Calgary, all linked to a central kitchen providing their food. This incident, the largest E. coli outbreak in Alberta’s history, “resulted in 351 lab-confirmed cases and 37 secondary cases” (1). The severity of this outbreak, caused by the Shiga toxin-producing E. coli (STEC), highlighted the vulnerability of young children to such pathogens.
A “total of 12 charges” were laid by officials in connection with this outbreak.

The Long-term Effects on Children

A concerning aspect of this outbreak is the potential long-term impact on affected children. Hemolytic Uremic Syndrome (HUS), a severe complication of STEC, poses a significant risk, particularly to children under five years of age. Approximately 15% of children with STEC-related diarrhea may develop HUS, with half of these cases potentially requiring dialysis. At least 22 children in this outbreak were treated for HUS.

Basic Precautions: Addressing Food Safety in Childcare Centres

Given the outbreak’s link to a third-party food service provider, it is natural to question what the childcare centres could have done to prevent this. It’s crucial to scrutinize any food sourcing. Here are some critical steps:

On-Site Visits to Food Facilities: Effective assessments should include:

• Verification of Compliance: Confirm that the provider meets all local health regulations, has all the required licenses, and possesses up-to-date food safety certifications.
• Observation of Practices: Look for clear displays of hand hygiene protocols and a food safety culture that matches the standards you expect. This includes proper storage, handling, and temperature control measures.
• Documentation Review: Request and review their latest health inspection reports and any records of corrective actions taken in response to past violations.
• Physical Inspection: Check for general cleanliness, organized storage areas, and the absence of pests. Assess the staff’s behavior to ensure they follow proper handwashing and food handling techniques.

Monitoring Food Transportation:

• Verify that food transportation adheres to safe temperatures. Food must be kept out of the temperature danger zone (4 °C to 60 °C or 40 °F to 140 °F), where bacteria can rapidly multiply.

In-House Food Handling Practices:

• Upon delivery, institute stringent food handling protocols. Never leave perishable items out for more than two hours. Implement a system for cleaning and sanitizing kitchen surfaces, utensils, and any containers that come into contact with food.

Safe Food Reheating:

• Temperature Control: Reheat food to at least 74°C (165°F) to ensure any potential pathogens are destroyed. Use a food thermometer for accurate temperature readings.
• Equipment Hygiene: Ensure that the equipment used for reheating is regularly sanitized and maintained at proper temperatures to prevent bacteria growth.

Hygiene and Cleanliness:

• Educate and ensure that all staff practice proper hand hygiene and cleanliness. This includes washing hands before and after handling food and maintaining clean kitchen spaces.

Dealing with Leftovers:

• Cool and store leftovers promptly in shallow containers to prevent bacterial growth. Refrigerate or freeze them as soon as possible and consume, at most, within 2 to 4 days.

By integrating these protocols, along with comprehensive food handler training, childcare centres can significantly reduce the risk of foodborne illness outbreaks.

The Importance of Comprehensive Training

Although the minimum requirement in most regions does not mandate that all staff be provincially certified with the Food Handler Training and Certification Course, given that childcare workers are responsible for one of the most vulnerable, at-risk groups, it is advisable that anyone who handles any food obtain this certification.
Considering these risks, ongoing education in food safety is vital. A course in allergens is also advisable, although the principles are covered in the government-approved Food Handler course.

Conclusion: A Commitment to Food Safety

The 2023 Alberta E. coli outbreak serves as a solemn reminder: vigilance in food safety is paramount. By enacting strict food sourcing, monitoring, and handling protocols, and investing in staff training, childcare centres can avert future crises.

Remember, ensuring the well-being of our children starts with informed and vigilant food safety practices.

Keep your FoodSafe4U and those in your care.