Licensing Standards for DayCare Centers

470 IAC 3-4.1-13
Nutrition and Food Service

Sec. 13.

(a) Written Plan. Prior to initial licensure and as often thereafter as requested, a written plan for nutrition/food service and three weeks of menus shall be submitted to the SBH on forms provided for this purpose. The plan will be subject to review and approval by the SBH prior to the issuance of a license.

A written revised plan for nutrition/food service and three consecutive weeks of menus shall be submitted to the SBH for such review and approval every two years, each time the food service plan undergoes a major change, the day nursery changes ownership, or the nursery is requesting a change in licensure to include the care of children beneath the age of two years. This also applies to the changing of vendors, changing from vending to onsite food preparation and vice versa.

The nutrition/food service program must have current SBH approval prior to the issuance of a license.

Menus for meals and snacks shall be planned one week in advance of serving, corrected as served and kept on file for review one year.

Daily menus and serving times for all snacks and meals shall be plainly posted for parental review and in the kitchen one week prior to serving. A notation of any special dietary prohibitions or substitutions for each child for whom such instructions are necessary shall be included as based on the written order of the child's doctor.

(b) Nutrition. Nutrition education shall be provided to the children. Training in basic nutrition and sanitation, and guidance in planning nutrition education shall be provided to the staff.

(c) Daily Food Requirements. All day nurseries shall provide meals and snacks that meet the dietary needs of each child as based on current National Research Council Recommended Daily Dietary Allowances (NRC-RDA) according to each child's age, the length of the child's daily nursery attendance, and meals served at home. A listing of daily requirements is available from the SBH.

(d) General Food Requirements. Reconstituted dry milk for drinking or skim milk shall not be served to children.

All fruit juices shall be 100% pure fruit juice. Ades and drinks, powders and bases shall not be used. All non-citrus juices shall be fortified with vitamin C.

Drinking water shall be freely available to children.

Special or therapeutic diets shall be approved in writing by a physician.

Additional portions of food shall be available to children.

(e) Meal Times. Children shall be served meals and snacks according to their hours of attendance.

Breakfast shall be offered to children who are in attendance before 8:00 a.m.

Children in attendance from:

(1) 5 a.m.+9 a.m. shall be offered breakfast and served an a.m. snack;

(2) 8 a.m.+12 noon shall be served a.m. snack and lunch;

(3) 11 a.m.+3 p.m. shall be served lunch and p.m. snack;

(4) 2 p.m.+8 p.m. shall be served p.m. snack, dinner, and a bedtime snack.

A period of not less than two hours and not more than three hours shall separate meals and snacks. This does not apply between the hours of 9:00 p.m. and 4:00 a.m.

(f) Food Service. All aspects of food service shall meet the requirements of 410 IAC 7-15.1, Food Service Sanitation Requirements, which is available from the SBH.

Food shall be served promptly, in an unhurried atmosphere and shall not be used for reward or punishment.

Adults shall assist and supervise the children during all meals and snacks in age relative groups, small enough in number to assure assistance and safety.

Eating utensils, dishes and glasses, chairs and tables shall be suitable for the age, size and developmental level of the children.

(g) Feeding of Two Year Old Children. Divided dishes that are heavy enough not to tip or slide easily shall be used.

Weighted cups which are not easily overturned should be furnished, but soft plastic glasses in small size (six ounce) are acceptable.

Standard teaspoons or heavy plastic spoons shall be provided.

The children shall be fed in their own area, separate from the older children.

(h) Food Preparation and Storage. The kitchen, all other food preparation areas and all food service areas shall be operated in compliance with the requirements of 410 IAC 7-15.1, a copy of which shall be in the kitchen at all times for reference.

All food shall be prepared, maintained and stored properly to assure its flavor, appearance, and nutritive value.

(1) Preparation. Each day nursery shall maintain an up-to-date file of standardized recipes, adjusted for quantity to provide for the number of children and staff to be fed. The standardized recipes shall be kept in a usable form in the food preparation area for use by the cook.

All food items must be from approved sources only. Food items prepared in a home kitchen shall not be used. Food items must be received at the center in the original, unopened, undamaged packaging. During transport, all food items must be properly protected from damage and potential contamination. Any food preparation or handling, except for necessary transportation, must be in the kitchen only.

Food shall be maintained at appropriate temperatures until served: hot food+140/ F. or above; cold food+45/ F. or below; frozen food+0/ F. or below.

Children may not assist in the preparation of any food(s) that are to be consumed by another person.

(2) Storage. Perishable foods shall be stored at proper temperatures to protect against spoilage.

Wet storage is prohibited.

Prepared dishes, while refrigerated, must be properly covered.

Any leftover or extra food(s), once served or placed in serving dishes, must be disposed of.

Dry goods and canned goods must be stored on proper elevated shelving, away from any cleaning compounds, toxic, or hazardous materials.

(3) Vendor Service. Each day nursery which uses a food service vendor shall continue to be responsible for its food service program including the quality and quantity of food which is served to each child under care, the submission to the SBH of the written plan for food service, and for meeting the requirements relating to nutrition, meals and snacks, and menus.

Each nursery using vendor service shall have a written contract with the vendor which describes the responsibilities of the vendor and incorporates the assurances that the vendor's food service business, food handlers, and all premises used therein have been inspected and approved by local health authorities or by the SBH for the purpose of providing food for day nurseries. Such contract shall be reviewed and updated at least every two years, and shall be on file in the nursery for inspection by SBH personnel upon request.

Menus prepared one week in advance and posted in the day nursery for meals and snacks shall be followed by the vendor in supplying food service.

Food items must be transported in insulated containers that meet National Sanitation Foundation (NSF) standards, so that:

(A) hot foods remain above 140/ F.;

(B) cold foods remain below 45/ F.; and

(C) frozen foods are 0/ F. or below.

Upon receiving the food from the vendor, the day nursery shall verify the proper temperature of the food with a metal stem-type, numerically scaled, indicating thermometer and maintain these temperatures until serving time.

(i) Hygiene. Employees who handle and serve food shall thoroughly wash their hands with soap and water and use disposable towels from a dispenser or rack for drying. Handwashing shall be done before starting work, washed as often as necessary to keep them clean, and after smoking, eating, drinking, or using the toilet.

Kitchen personnel must wear clean, washable garments (aprons or smocks) and effective hair restraints.

Smoking in the kitchen is not permitted.

(j) The Kitchen.

(1) General Requirements. The kitchen and any other food preparation area shall be separate from areas used for any other purpose and shall be so located that it is not used as a through way to other rooms or areas.

The kitchen shall not be used for children's activities or naps, a dining or recreational area for adults, or as an office.

The kitchen must be completely enclosable (doors for doorways and closures for serving windows), and must have adequate lighting and ventilation.

Walls and ceilings must be smooth and easily cleanable.

Counter surfaces must be smooth and free from breaks, seams or chips.

Floors shall be of smooth, nonabsorbent materials free of cracks and seams which would prevent proper cleaning. Carpeting is prohibited.

The FPBSC may require a separation of the kitchen area by one hour fire resistive construction and/or the installation of an automatic fire extinguishing hood system, or both, depending upon the size of the kitchen and type of equipment installed.

(2) Equipment. All equipment must be easily moveable, elevated, or sealed to floor and wall, so that proper cleaning under and around equipment will be possible.

(A) Dishwashing. Wherever washing and sanitizing are conducted mechanically, spray-type dishwashing machines shall be provided which meet the specifications of 410 IAC 7-15.1.

A three-compartment sink with drainboards shall be provided and used whenever washing and sanitizing are conducted manually. Multi-use utensils and equipment shall be thoroughly washed in a detergent solution in the first compartment of the sink, and then shall be rinsed free of such solutions in the second compartment of the sink. All eating and drinking utensils and, where required, the food-contact surfaces of all other equipment and utensils are sanitized in the third compartment by one of the following two methods:

(i) immersion for at least one-half minute in clean, hot water maintained at a temperature of at least 170/ F.; or

(ii) immersion for at least one minute in clean water which is at a temperature of at least 75/ F. and which contains an approved sanitizing agent at an effective concentration.

Instructions for proper manual dishwashing shall be posted in the kitchen if, washing and sanitizing are conducted manually.

Dishes and utensils shall always be air dried, never towel dried.

An alternative to dishwashing is the use of sturdy, all disposable utensils and dishes. However, if any nondisposable cooking or serving utensils or dishes are used, approved dishwashing facilities shall be provided and used.

(B) Storage Facilities. Closed cabinets are required for storage of dishes, pots, pans, and utensils, to protect them from contamination.

If disposable utensils and supplies are used, they shall be stored in closed containers away from any cleaning compounds, toxic or hazardous materials.

(C) Refrigerators and Freezers. Refrigerators and freezers shall be in good condition, easily cleanable, and shall maintain the proper temperatures of:

(i) 45/ F. or below for refrigerators; and

(ii) 0/ F. or below for freezers.

Each compartment of the refrigerator and freezer shall be provided with an accurate thermometer, in good position for daily monitoring.

(D) Ranges. Ranges shall be in good condition, easily cleanable, and in proper and safe operating condition.

They shall be provided with a hood, vented directly to the outside, if cooking procedures warrant (e.g., deep fat frying). (Also see subsection (j)(1), The Kitchen, General Requirements.)

(E) Handwashing Lavatory. A handwashing lavatory shall be properly installed in the kitchen, supplied with soap and disposable towels from a dispenser.

Hot and cold running water shall be provided. The temperature of the hot water shall be regulated by the use of an approved automatic hot water control valve, so that it will not exceed 120/ F.

(3) Cleaning Procedures. Work and cleaning schedules shall be written, posted and followed for all the food storage, preparation and service areas.

All food preparation surfaces and eating surfaces shall be properly sanitized before and after use.

(A) Waste Disposal. All garbage and trash shall be kept in tightseamed, easily cleanable receptacles which are covered with closefitting lids pending removal, and shall be removed from the kitchen on a daily basis. Containers must be cleaned and disinfected as necessary.

(B) Insect and Rodent Control. Adequate measures shall be taken to prevent entry of insects and/or rodents (16 mesh screen on outside openings; sealing cracks; sealing around pipes, plumbing and ducts).

Proper cleaning shall be provided to minimize attraction to food sources.

If a problem does arise, an exterminator shall be contacted for assistance

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