Food preparation shall be carried out in a kitchen with proper equipment and cleanup facilities as follows: (1) All dishwashing shall be performed in a sanitary manner. A domestic dishwasher shall be acceptable, but if it is not available, the dishes shall be washed and rinsed in a sanitizing solution; (2) In a facility where food is prepared on the premises, adequate sized equipment for the size of the program shall be available. An approved dishwasher or a three compartment sink shall be used. Both the dishwasher and the three compartment sink shall require approval by the state department of health; (3) When food is prepared off the premises and is transported to the child care facility from a licensed preparation source, the food shall be kept in a safe and sanitary condition; (4) When single service utensils are used, the utensils shall be stored and handled in a sanitary manner and discarded after a single use; and (5) Cooking utensils used in food preparation and service shall be cleaned and stored in a sanitary manner.
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