1. A. Meal Requirements

   1. (1) Nutritious meals and/or snacks shall be provided every four (4) hours.
   2. (2) A full serving of milk, or a nutritionally equivalent substitution, shall be offered a minimum of one time per day.
   3. (3) If the family child care home provides overnight care, a dinner and evening snack shall also be served.
   4. (4) When the family child care home provides food, it shall be in good condition, free from spoilage and contamination, and safe for human consumption.
   5. (5) Safe water for drinking shall be accessible to children through the day.

2. B. Storage

   1. (1) All perishable food shall be stored in refrigeration at 40 degrees Fahrenheit or lower to protect against spoilage.

3. C. Food Service

   1. (1) Handling of food:

      1. (a) Caregivers shall wash their hands prior to handling food.
      2. (b) No person with boils, infected wounds, sores, or acute respiratory infection shall work in any capacity in which there is a likelihood of such person contaminating food or surfaces in contact with food or transmitting disease to other individuals.

   2. (2) Preparation of food:

      1. (a) Round, firm foods shall not be offered to children younger than four years old. Examples of such foods include: hot dogs, meatballs, grapes, hard candy, nuts, peanuts, and popcorn. Hot dogs may be served if cut lengthwise and quartered; grapes may be served if cut in halves.
      2. (b) Individual portions of food once served shall not be served again.

4. D. Cleaning and storage of utensils and equipment

   1. (1) Cleaning procedures: After each use, all tableware, kitchenware, and food contact surfaces used in preparation, serving or storage of food shall be thoroughly cleaned and sanitized.

HISTORY: Added by SCSR 48-5 Doc. No. 5229, eff May 24, 2024.