Food Handling and Preparation in a Child Care Setting

Topic Overview

When evaluating a child care center, ask about how food is handled and what types of eating areas are provided.

• Are meals or snacks prepared on-site? If so, where? What types of food are provided?
• Are there any restrictions on what types of food children can bring?

Ask about the food preparation areas. Make sure the following standards are met:

• Counters and tabletops are clean.
• Appliances are in good repair.
• Cutting boards are nonporous (plastic, glass, or Formica; not wood).
• Ready-to-eat foods are prepared and kept separately from uncooked products, such as raw meat.
• Cabinets and refrigerators are clean and uncrowded.
• Either disposable dishes and utensils are used, or all nondisposable dishes are cleaned in a dishwasher with water heated above 160°F (71.1°C).

Ask the following questions about how food is stored, prepared, and served:

• Are all food containers labeled? Are children's individual meals (including breast milk) labeled with a name, date, and type of food?
• How are child care and food preparation duties separated? If the same person is responsible for both, are the guidelines for hand-washing after diapering strictly enforced?
• Are any raw foods prepared? If so, how? (Raw meats, raw eggs, or any products that contain raw eggs should not be served.)
• Are children taught not to share food, utensils, or plates? How are spills handled? Are all items that are dropped on the floor discarded?