Can you rewrite this please?

As the new director of Tinkerbell's KinderCare, my priority is ensuring a safe and healthy environment for the children. A crucial aspect of this is proper food safety practices among the staff. I've noticed gaps in their knowledge, so I'm planning a training session to address this.

The training will cover essential food safety principles, such as proper handwashing, preventing cross-contamination, appropriate cooking and storage, and identifying/managing foodborne illnesses. These are all critical competencies for the staff to provide safe meals to the children.

Regarding the specific scenario you described, the breakfast served to Annie - who is lactose intolerant and cannot eat gluten - is clearly problematic from a food safety perspective. The yogurt, milk, and wheat puffs all contain ingredients that could trigger severe allergic reactions or gastrointestinal distress in Annie. This could significantly impact her well-being, causing discomfort, malnutrition, and difficulty participating in daily activities.

To address this, the staff should be serving Annie alternative, safe options like lactose-free milk, gluten-free cereal, fruits, and vegetables. Annie's parents should also be involved in developing a clear plan for managing her allergies, and this plan should be consistently communicated to and followed by all staff members. Proactive measures like this are essential to protect the health and safety of children with dietary restrictions or food allergies.

Overall, the food safety training and the appropriate accommodations for Annie's needs both directly support my goal as the new director - to cultivate a safe, healthy environment for the children in Tinkerbell's KinderCare. By equipping the staff with critical knowledge and ensuring specialized care for vulnerable children, we can promote the wellbeing of the entire community.