Licensing Standards for DayCare Centers

Section 290-2-2-.14
Food Services and Nutrition

The center shall ensure   that the children receive nutritious meals and  

snacks in accordance with the following: 

 

(a) A written feeding plan for children under one (1) year of age shall be  

obtained from parents: 

 

1. Instructions from the parents shall be updated regularly as new foods  

are added or other dietary changes are made; and 

 

2. The parent shall sign the feeding plan. 

 

(b) The feeding plan shall be posted in the child's assigned room and shall  

include: 

 

1. The child's feeding schedule; 

 

2. The amount of formula to be given; 

 

3. Instructions for the introduction of solid foods; 

 

4. The amount of food to be given; and 

 

5. Notation of any type(s) of commercial premixed formula which may  

not be used in an emergency because of food allergies. 

 

(c) When formula is provided by the center, only commercially prepared,  

ready-to-feed formula shall be used.  When formula or expressed milk is  

provided by the parents, it shall be provided in individually marked baby  

bottles.  Any unused formula or milk shall be discarded or returned to the  

parent at the end of the day. 

 

1. All baby bottles shall be clearly labeled with the individual child's  

name and marked with the current day's date. 

 

(i) Only the current day's dated formula shall be served; and shall be  

refrigerated at a temperature of forty-five (45) degrees Fahrenheit or  

below. 

 

(d) Center personnel shall hold and feed infants under six (6) months of  

age and older children who cannot hold their own bottles or sit alone: 

 

1. Baby bottles shall never be propped; and 

 

2. The infant's head shall be elevated while feeding. 

 

(e) Honey shall not be served to children under one (1) year of age. 

 

(f) As soon as the feeding plan indicates that a child is ready for solid  

foods, the child shall be fed from individual spoons and individual  

containers or dishes. 

 

1. A child shall not be fed directly from the original baby food container  

if the contents are to be fed to the child at more than one (1) meal or to  

more than one (1) child. 

 

(g) As soon as the children exhibit a desire to feed themselves, the  

children shall be assisted and encouraged to: 

 

1. Feed themselves, and 

 

2. Drink from individual cups. 

 

(h) Food shall be served: 

 

1. In individual plates or bowls for each child, and 

 

2. With individual utensils of a size appropriate for the age of the child. 

 

(i) Beverages shall be served in individual glasses or cups. 

 

(j) Children shall be encouraged but not forced to eat. 

 

(k) Children shall be: 

 

1. Given necessary assistance in feeding; 

 

2. Encouraged to try a variety of foods in order to develop good  

nutritional habits. 

 

(I) Powdered non-fat dry milk shall only be used for cooking purposes. 

 

(m) Food and drinks shall be prepared in an area that is not used for  

diaper-changing and as close to serving time as possible to protect  

children and personnel from food-borne illnesses. 

 

(n) Any portions of food or drink which are served to children or placed  

on the table for service and are not consumed at that meal or snack by the  

children to whom the portions are served shall be thrown away. 

 

(o) The center shall provide a menu listing all meals and snacks to be  

served during the current week except for school-age day care centers  

where the food may be provided by the parents by agreement between the  

school-age day care center and the parents. The menu shall be: 

 

1. Dated, and 

 

2. Posted near the front entrance of the center in a location conspicuous to  

parents. 

 

(p) Menu substitutions shall be recorded on the posted menu. 

 

(q) Menus shall be retained at the center for six (6) months. 

 

(r) When a child requires a modified diet for medical reasons, a written  

statement from a medical authority shall be on file. When a child requires  

a modified diet for religious reasons, a written statement to that effect  

from the child's parents shall be on file. 

 

1. All caregiver personnel shall be informed of the diet restrictions for the  

child; and 

 

2. Only food that complies with the prescribed dietary regimen but still  

meets the food and nutrition requirements shall be served to the child. 

 

(s) Each center shall have designated space for food preparation and   

storage areas separate from rooms used by children. 

 

(t) Food preparation surface areas shall be nonporous with no unsealed  

cracks or seams. 

 

(u) Kitchen lights shall be shielded. 

 

(v) Ventilation shall be provided either by mechanical or natural means so  

as to provide fresh air and control of unpleasant odors in the food  

preparation area. 

 

(w) Water supply and sewage disposal systems, if other than community  

systems, shall be approved by the local county health authorities. 

 

(x) Staff shall wash their hands and arms thoroughly with soap and warm  

water before starting food service work and shall wash hands during work  

hours as often as may be necessary to remove soil and contamination as  

well as after visiting the toilet room. 

 

(y) Food purchased from a caterer shall be prepared in a facility with a  

current food service permit, and shall be maintained at a safe temperature  

(forty-five (45) degrees Fahrenheit or below for foods requiring  

refrigeration or one hundred forty (140) degrees Fahrenheit for foods  

which must be heated prior to serving) until served. 

 

(z) All perishable and potentially hazardous foods shall be refrigerated at  

a temperature of forty-five (45) degrees Fahrenheit or below and served  

promptly after cooking. Freezer temperature shall be maintained at zero  

(0) degrees Fahrenheit or below. 

 

(aa) Food shall be in sound condition, free from spoilage and  

contamination and shall be safe for human consumption. 

 

(bb) All raw fruits and vegetables shall be washed thoroughly before  

being cooked or served. Food not subject to further washing or cooking  

before serving shall be stored in such a manner as to be protected against  

contamination. 

 

(cc) Containers for food storage other than the original container or  

package in which the food was obtained shall be impervious and  

nonabsorbent, have tight fitting lids or covers and labeled as to contents. 

 

(dd) Containers of food shall be stored above the floor on clean surfaces,  

in such a manner as to be protected from splash and other contamination. 

 

(ee) Eggs, pork, pork products, poultry, and fish shall be thoroughly  

cooked. 

 

(ff) Meats, poultry, fish, dairy products, bakery products and processed  

foods shall have been inspected under an official regulatory program. 

 

(gg) Hot foods shall be maintained at a temperature of one hundred forty  

(140) degrees Fahrenheit or above except during serving. Hot foods shall  

not be served at a temperature which would cause the children to burn  

their mouths upon consuming the food. 

 

(hh) Staff shall not use tobacco in any form while engaged in food  

preparation or service, or while in the food preparation area or while  

cleaning equipment and utensils. 

 

(ii) Chipped or cracked dishes shall not be used. 

 

(jj) Food service equipment and preparation areas shall be kept clean and  

free of accumulation of dust, dirt, food particles and grease deposits. 

 

(kk) Non-disposable dishes, glasses and silverware shall be properly  

cleaned by pre-rinsing, or scraping, washing, sanitizing and air drying. A  

three (3) compartment sink or a dishwasher with a sani-cycle or capability  

of maintaining a rinse water temperature of a minimum of one hundred  

fifty (150) degrees Fahrenheit and a two (2) compartment sink shall be  

available. Dishes, glasses and silverware shall be rinsed in the approved  

dishwasher or rinsed in a chemical sanitizing agent and air dried. 

 

(II) Garbage shall be stored in trash containers with lids. Containers shall  

be emptied and cleaned as needed. Acceptable facilities, including water  

and detergent or steam, shall be provided and used for cleaning  

containers.  Areas around outside containers shall be kept clean. 

 

(mm) Poisons, medicines, cleaning chemicals, razors, aerosol cans, etc.  

shall be kept in a safe, or locked location that is inaccessible to the  

children. 

 

(nn) Children shall be served all meals and snacks scheduled for the  

period during which they are present.  In those school-age day care  

centers where the parents of children enrolled provide the meals and  

snacks, the center shall ensure that no child remains at the center without  

receiving the scheduled nutritious meals and snacks.  The following meals  

and snacks shall be scheduled and served by the center when appropriate: 

 

1. Breakfast or a morning snack shall be served to each child; 

 

2. Lunch; 

 

3. An afternoon snack; 

 

4. Supper shall be served during evening care; 

 

5. An evening snack shall be served prior to bedtime; and 

 

6. There shall be a period of at least two (2) hours between each required  

meal or snack. 

 

(oo) Meals and snacks with serving sizes dependent upon the age of the  

child shall meet nutrition guidelines as established by the United States  

Department of Agriculture Child Care Food Program. 

 

(pp) Meals and snacks shall be varied daily. 

 

(qq) Additional servings of nutritious food shall be offered to children  

over and above the required daily minimum, if not contraindicated by  

special diets. 

 

(rr) Soft drink vending machines and other food dispensers shall not be  

maintained on center premises for the children's use: 

 

1. Dispensers for personnel use shall be outside of the children's areas. 

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(ss) Drinking water shall be available to all children. 

 

1. Drinking water shall be offered at least once between meals and snacks  

to children under three (3) years of age. 

 

(tt) Peanuts, hot dogs, raw carrots, popcorn, fish with bones and grapes  

shall not be served to the children under three (3) years of age.  Children  

older than three (3) years of age may be served these foods provided that  

the foods are cut in such a way as to minimize choking. 

 

(uu) Foods and drinks with little or no nutritional value, i.e. sweets, soft  

drinks, etc. shall be served only on special occasions and only in addition  

to the required nutritious meals and snacks. 

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