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Meals and snacks
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Well balanced meals and snacks. The facility shall serve well-balanced meals and snacks.
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Drinking water must be available to the children.
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Snacks shall be simple and nourishing and include items such as milk, fruit or fruit juice and crackers.
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Fruit juice or a milk substitute shall be offered to children prohibited from drinking milk for medical reasons.
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Lunch, which includes a beverage, shall consist of food from each of the following groups:
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Vegetables or fruit or both;
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Meat, poultry, fish, cheese, eggs, or protein substitute;
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Enriched bread or equivalent serving of cornbread, muffin, biscuit, pasta, noodles, rice, etc.;
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Milk as a beverage. Fruit juice or a milk substitute shall be offered to children prohibited from drinking milk for medical reasons.
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Each lunch and dinner and breakfast plus a snack served shall provide one third (1/3) of a child’s daily nutritional requirements and meet the special dietary needs of each child. Food required by special diets may be provided by the center or may be brought to the center by the parents.
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Portions of food served shall be suited to the child's age and appetite.
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Information regarding children’s allergies must be readily accessible to the food preparation staff, who will prepare food accordingly.
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Food supplied from outside the facility. Box/bag lunches or other food supplied from outside the facility shall be kept refrigerated if required.
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Hand-washing. The facility shall be responsible for hand washing of all adults and all children immediately prior to snacks and meals.
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Supervision during mealtimes. Children shall be under direct visual observation during mealtimes.
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Kitchen facilities
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Well lighted. Kitchen areas shall be well-lighted, clean and orderly.
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Appropriate temperature. All readily perishable food must be kept appropriately hot or cold.
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Perishable food. All readily perishable food shall be kept at room temperature for no more than one hour while being prepared or served.
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Refrigerator temperature. Refrigerators must be kept at a temperature not to exceed forty-one degrees (41°) Fahrenheit. A thermometer must be kept in the refrigerator at all times.
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Freezer temperature. Freezers must be kept at a temperature not to exceed zero (0°) Fahrenheit. A thermometer must be kept in the freezer at all times.
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Milk products. All milk products must be pasteurized.
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Preparation and eating surfaces. All food preparation and eating surfaces must be washed before and after use.
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Staff hand washing. Staff must wash their hands both before and after food handling or preparation.
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Dish washing. Dishes must be washed in an automatic dishwasher or thoroughly washed in warm soapy water and rinsed in hot water.
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Paper products. Paper products shall have a single use and must be disposed of immediately after use.
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Use of the food preparation area. The food preparation area must not be used for other activities when food or drink is being prepared or served.
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Food storage. All food must be stored, prepared and served in a sanitary manner.
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Cooked food. All cooked foods must be cooked to proper temperatures. All reheated foods must be cooked to at least one hundred and sixty-five degrees (165°) Fahrenheit.
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Staff who are ill. Staff who are ill must not work in the food preparation area. Staff with open sores that cannot be covered must not handle or prepare food.
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Transporting food. When food is transported, sanitary containers must be used to keep hot food at or above at least one hundred and forty degrees (140°) Fahrenheit and cold food at or below 40° Fahrenheit.
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Children in meal preparation areas. Children may be permitted in meal preparation areas only when under the direct supervision of a staff person present and there is no danger of injury from equipment.
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Hot foods and liquids. All hot foods and liquids must be out of children's reach. A staff person who is cooking or drinking a hot beverage must not hold children.
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Heating formula, milk or food. Formula, milk or food, if heated, must be served to children only after contents have been mixed, stirred or shaken and tested.
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Live animals. Live animals must not be kept or allowed in areas where food or drink is being prepared.
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Sinks. Proper sinks with approved plumbing and hot and cold water under pressure must be available in all rooms where food or drink is prepared or utensils are washed. Bathrooms are not to be used for preparing foods or washing dishes.
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Cleanable surfaces. Surfaces coming into contact with food or drink must be easily cleanable, in good repair and must not be made of toxic material.
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Sanitary conditions. Kitchen facilities must be maintained in a sanitary condition free of insects, rodents, dust and other contaminants.
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Wastewater pipes. Wastewater pipes must not be located over food preparation, storage or serving areas.
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Food stored in the refrigerator. Containers of food in the refrigerator must be labeled and dated. Food stored in the refrigerator, including lunch boxes, must be stored in such a manner so as to permit free circulation of cool air. All foods must be covered.
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Frozen foods. Frozen foods shall be thawed in the refrigerator, under cold running water, or defrosted in the microwave oven.
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Washing fresh fruits and vegetables. Fresh fruits and vegetables must be thoroughly washed before use.
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Food served to only one child. Any food served to a child must not be served to another child.
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Preventing contamination. All utensils, equipment and food must be stored in a clean, dry place free from insects, rodents, dust and other contamination and must be handled in such a manner as to prevent contamination.
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Disposing contaminated food. All contaminated food must be disposed of promptly. Swelled, rusted, dented or leaky canned food or drink shall not be consumed and shall be disposed of promptly.
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Single-service utensils. Single-service utensils must be used only once.
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