Here's something you might not know about your young child: He's more likely to get food poisoning than you are.

Little kids are more vulnerable for three reasons, according to FoodSafety.gov. First, their immune systems are still developing, so they can’t fight infections as well as an adult can. Second, they weigh less, so they can get sick from a smaller dose of the bad stuff. And third, they're at the mercy of what other people serve them — they aren't likely to go to the sink and wash their own lettuce or scrub the cutting board between uses.

Children under 5 also have the highest rates of infection from campylobacter, Cryptosporidium, E.coli, salmonella and Shigella, according to the Centers for Disease Control and Prevention (CDC). In fact, half of all food poisoning cases occur in children under 15, the CDC says.

Foodborne illnesses often come with diarrhea, which can take a big toll on tiny bodies. Since kids are small, they get dehydrated more quickly than adults do. Other symptoms of food poisoning may include nausea, vomiting, stomach pain and craps, fever and chills, according to the CDC.

Related: Unpasteurized Milk Is Trendy, but Is It Safe?

There are simple steps you can take to keep your tot’s food from making him sick. Wash your hands before and after handling food, and wash food surfaces often, according to FoodSafety.gov. Keep raw meat separate from fresh produce, and cook food to a safe temperature.

When you're baking cookies together, don't let her swipe a bite of raw cookie dough, tempting as it may be. Raw or undercooked eggs can carry salmonella, which could make her very sick.

Read up on these common food safety fails to see if you're committing any of them.

Check out the infographic below for more information.

Related: 6 Safety Mistakes Never to Make When Cooking Chicken

Food Safety - Young Children (Spanish)