Part of our Baby Nutrition series, this article offers top tips for safe food preparation.

From bottle sterilisation to food preparation, parents must be constantly mindful of not just the ‘what’ but the ‘how’ of their baby’s nutrition. Safety is the top priority, so here are some tips for weaning if you’re a first-time parent.

It all starts with ingredients.

We’re not food snobs, but we know that selecting the highest-quality ingredients available is best for babies. As far as your budget and other circumstances allow, opt for fresh, whole foods that are free from additives and preservatives if possible.

When shopping, opt for organic produce when possible. This can help reduce your baby's exposure to harmful pesticides and other chemicals. Seek out meats and dairy products that are free from hormones and antibiotics.

Wash everything (including your hands and utensils).

Wash and dry your hands and utensils thoroughly before touching food. Wash fruits and vegetables thoroughly with clean water before handing them to the baby or using them in age-appropriate recipes. This can help remove harmful bacteria and reduce the risk of foodborne illness. Use a vegetable brush to vigorously scrub produce with thick skin, such as potatoes or cucumbers. Cook meats and poultry thoroughly (though not enough to toughen them, as even shredded meat is harder to digest when overcooked).

Use age-appropriate preparation methods.

As we’ve said in previous articles, when weaning your baby, it's important to make age-appropriate choices, and this is equally true of how it’s prepared. Think pureeing, mashing, shredding, and chopping into bite-size morsels for babies from six months to a year old. If you don’t want to crush foods that are difficult to chew or swallow, such as whole nuts and popcorn, then leave them in the cupboard.

Store and reheat food properly.

How you keep and reheat food is another aspect of baby nutrition to consider. Doing this improperly can lead to the growth of harmful bacteria, which can cause foodborne illness.

Make sure containers are airtight and fridge and freezer-safe. Store food promptly with dated labels. When reheating, make sure the food is steaming hot all the way through. Use a food thermometer if you are uncertain. If you need to cool food down quickly, put it back in an airtight container and run cold water over it. Keep stirring until it's cooled throughout.

Techniques for Food Preparation