ENVIRONMENTAL STANDARDS FOR CHILD CARE CENTERS 





        (A)  FOOD SANITATION 


 


In accordance with T.C.A. ¤ 68-14-303, all child care 


centers preparing and serving meals shall obtain a food 


service permit.  Facilities shall comply with state and local 


food service codes, ordinances, or regulations; otherwise the 


following standards shall be met for food sanitation: 





                1.  All food shall be from sources 


approved or considered satisfactory.  The use of 


hermetically sealed containers (home canned food) is 


prohibited. 





                2.  All milk including dry milk powder 


shall be from a Grade A pasteurized source. 





                3.  Raw fruits and vegetables shall be 


washed before use. 





                4.  Poultry, poultry stuffings, stuffed 


meats, and stuffings containing meat shall be cooked to heat 


all parts of the food to at least 165¡F with no interruption of 


the cooking process.  Pork and any food containing pork 


shall be cooked to heat all parts of the food to at least 150¡F. 





                5.  If a family style feeding process is used 


at a facility, all leftover food from the eating stable shall be 


discarded.  Milk and food used in family style feeding shall 


not be placed in eating table longer than 15 minutes prior to 


beginning of meal.  Food intended for family style feeding 


that has not been placed in the dining table and maintained 


at acceptable temperatures may be used at another meal, 


provided it is covered, refrigerated properly, reheated 


properly, and used promptly. 





                6.  Potentially hazardous food requiring 


cold storage shall be maintained at 45¡F or below, and 


accurate thermometers shall be kept in the refrigerators.  


Potentially hazardous food requiring hot storage shall be at 


an internal temperature of 140¡F or above.  Frozen foods 


shall be maintained at a temperature of 0¡F or below.  


Thermometers shall be placed in all freezers and all other 


cold storage equipment. 





                7.  Milk and other potentially hazardous 


foods shall be kept in the proper temperature ranges and be 


protected properly, except during necessary periods of 


preparation. 





                8.  All dry food supplies shall be stored in 


closed containers.  These foods shall be stored in a manner 


to prevent possible contamination and to allow for proper 


cleaning of the storage area.  Containers of food shall be 


stored a minimum of six inches above the floor or on 


movable dollies. 





                9.  All food shall be protected from 


contamination during storage, preparation, transportation, 


and serving. 





                10.  No poisonous or toxic materials 


except those required to maintain sanitary conditions and for 


sanitization purposes may be used or stored in a food-


service area of a facility. 


 


Poisonous and toxic materials shall be identified, stored, and 


used only in such a manner and under such conditions as 


will not contaminate food or constitute a hazard to the 


populations of a facility. 





                11.  All equipment and utensils shall be so 


designed and constructed of such materials and 


workmanship as to be smooth, easily cleanable, and durable, 


and shall be in good repair. 





                12.  The food-contact surfaces of 


equipment and utensils shall be easily accessible for 


cleaning, nontoxic, corrosion resistant, and nonabsorbent 


materials. 





                13.  All equipment shall be installed and 


maintained to facilitate the cleaning thereof and of all 


adjacent areas. 





                14.  All eating and drinking utensils shall 


be thoroughly cleaned and sanitized after each use with the 


exception of single-service utensils which shall be discarded 


following use. 





                15.  Single-service articles shall be made 


from nontoxic materials and shall be stored, handled, and 


dispensed in a sanitary manner. 





                16.  All utensils and food-contact surfaces 


or equipment used in the preparation, transportation, 


service, display, or storage of potentially hazardous food 


shall be thoroughly cleaned and sanitized prior to such use. 





                17.  Cooking surfaces of equipment shall 


be cleaned at least once a day. 





                18.  All kitchenware and food-contact 


surfaces of equipment, exclusive of cooking surfaces of 


equipment, used in the preparation or serving of food or 


drink, and all food-storage utensils, shall be thoroughly 


cleaned after each use. 





                19.  Surfaces of equipment not intended 


for contact with food, but which are exposed to splash or 


food debris or which otherwise require frequent cleaning, 


shall be designed and fabricated to be smooth, washable, 


free of unnecessary ledges, projections, or crevices, and 


readily accessible for cleaning, and shall be of material and 


in such repair as to be easily maintained in a clean and 


sanitary condition. 





                20.  After cleaning and until use, all food-


contact surfaces of equipment and utensils shall be stored 


and handled as to be protected from contamination. 





                21.  In facilities defined by the 


Department of Human Services as existing, a two-


compartment sink can be used for washing and rinsing 


utensils, provided an additional container or sink is used for 


sanitation of the utensils.  For facilities defined by the 


Department of Human Services as new, a three-


compartment sink is required when manual dishwashing 


procedures are utilized for washing, rinsing, and sanitization 


of utensils. 


 


Domestic  type dishwashing machines are acceptable 


provided the temperature at the utensil surface is 160¡F after 


the end of one complete cycle.  If 160¡F is not obtained at 


the end of one complete cycle, an additional sanitizing rinse 


for utensils shall be provided in a separate container or sink. 


 


Facilities which do not have adequate and effective facilities 


for cleaning and sanitizing utensils shall use single-service 


articles. 





        (B)  WATER SUPPLY 





                1.  The drinking water supply serving 


child care facilities shall be from a source approved by the 


health authority having jurisdiction. 





                2.  There shall be sufficient hot and cold 


water under pressure to supply the daily needs of a child 


care facility. 





                3.  Water from a public supply shall be 


utilized where possible. 





                4.  An approved drinking fountain or 


individual single service paper cups shall be provided in 


rooms or adjacent to rooms regularly occupied. 





                5.  All equipment shall be clean and in 


good repair. 





        (C)  SEWAGE DISPOSAL AND PLUMBING 





                1.  Connection to a public sewage disposal 


system shall be made where possible. 





                2.  The use of a private sewage disposal 


system shall have the approval of the local health 


department and it shall be operating satisfactorily. 





                3.  When the private sewage disposal 


system at an existing facility fails and where a public 


sewage system is available, the facility shall be connected. 





                4.  Plumbing shall be installed and 


maintained in such a manner as to prevent the possibility of 


cross-contamination, back-siphonage, or sewage leaks. 





        (D)  SOLID WASTE 





                1.  An adequate number of suitable 


storage containers approved by local health authorities shall 


be provided and shall be kept clean and in good repair. 





                2.  All garbage containers and the 


immediate area shall be kept clean. 





                3.  Storage containers, other than bulk, 


shall be secured properly to prevent spillage. 





                4.  Garbage deposited in outside bulk 


storage shall be in fly-tight containers (i.e., plastic bags). 





                5.  All garbage shall be removed from the 


building daily. 





                6.  Garbage and rubbish shall be collected 


from the premises at least twice weekly. 





                7.  At facilities where twice weekly 


collection is not provided, all garbage and rubbish shall be 


disposed of in a manner acceptable to the health authority 


having jurisdiction (supplement collection by individual 


hauling, acceptable burying, etc.). 





                8.  Combustible rubbish may be burned, 


provided such burning meets all local and state laws and 


regulations relative to incinerators, incineration ,and air 


pollution. 





        (E)  TOILET, HANDWASHING, AND 


BATHING 





                1.  There shall be at least one flush toilet 


and one handwashing facility for every 20 children. 





                2.  All facilities shall be approved and in 


good repair, and clean. 





                3.  A tightly covered container with plastic 


liner shall be used for diaper disposal and stored 


inaccessible to children.  This container shall be emptied by 


closing the liner and disposing of it into an outside garbage 


receptacle. 





                4.  There shall be soap, hot and cold 


running water under pressure, and individual towels 


provided wherever a handwashing lavatory is located. 





                5.  Personnel shall exercise good 


handwashing practices following diaper changes, the 


assistance of children in toilet use, and personal toileting. 





                6.  Proper adult supervision shall be 


exercised for use of toilet and handwashing facilities. 





                7.  Toilet tissue shall be provided at each 


commode. 





                8.  Handwashing and bathing water for 


children shall be provided under pressure at a temperature 


of at least 90¡F and not greater than 120¡F without manual 


adjustments of the faucets. 





        (F)  BUILDINGS 





                1.  Structure 





        (A)  The building foundation, roof, walls, and 


window frames shall be free of visible cracks, and unsealed 


openings to prevent entrance of insects and rodents. 





        (B)  Buildings shall be kept clean, in good repair, 


and painted when necessary. 





        (C)  Gutters and downspouts shall be kept in good 


repair. 





                2.  Floors 





        (A)  Floors shall be clean and in good repair. 





                3.  Walls and Ceilings 





        (A)  Walls and ceilings shall be kept clean and in 


good repair. 





                4.  Doors and Windows 





        (A)  All doors and windows shall be kept clean and 


in good repair (this includes screens when used). 





        (B)  Window space shall be equal to at least 10 


percent of the floor area except in rooms which are air-


conditioned and which have artificial light amounting to at 


least 25 foot candles. 





        (C)  Windows shall be openable unless the room is 


air-conditioned. 





        (D)  All outside doors and windows shall be 


screened unless building is air-conditioned. 





                5.  Bedding 





        (A)  Where provisions are made for staying 


overnight, each occupant shall be provided an individual 


bed with acceptable mattress and waterproof cover, springs, 


clean linen, and clean cover. 





        (B)  Where children are kept at least six hours but 


not overnight, individual cots or other approved bedding 


with minimum two-inch thickness shall be provided and 


kept clean and in good repair.  Clean covers care also 


necessary. 





        (C)  Clean individual floor mats for napping may 


be used instead of cots.  Spacing shall be adequate to 


promote freedom of movement (approximately two feet 


between cots and mats). 





                6.  Lighting 





        (A)  Natural and/or artificial lighting shall be 


distributed throughout the child care facility at the following 


ratio: 


 


(1)  Classroom and playroom - 25 foot candles; 


 


(2)  Food preparation surfaces, food service equipment or 


utensil-washing work levels, food service utensil and 


equipment, storage areas, and in lavatory and toilet areas - 


20 foot candles; 


 


(3)  Walk-in refrigeration units, dry food storage areas, 


other storage areas, halls, and closets - 10 foot candles. 





                7.  Heating and Ventilation 





        (A)  All rooms used by children shall be heated by 


a system capable of maintaining a temperature of 68¡F. 





        (B)  When the outside temperature is 65¡F or below 


the temperature at child height within the facility shall be no 


lower than 65¡F nor higher than 75¡F. 





        (C)  Stoves, hot radiators, steam and hot water 


pipes, or other objects and electrical outlets in rooms used 


by the children shall be adequately protected by screens, 


guards, insulation, or suitable measures that will protect 


children from coming in contact with them. 





        (D)  Heat and ventilation units shall be clean and in 


good repair. 





        (G)  INSECT ANO RODENT CONTROL 





                1.  The facility shall be reasonably free 


from flies, other insects, and breeding sites. 





                2.  Approved screens in good repair shall 


be provided for all doors and windows used for ventilation 


purposes. 





                3.  When air-conditioning is used, doors 


and windows shall be kept closed. 





                4.  The facility shall be free of rodents. 





                5.  There shall be no rodent harborage 


areas. 





                6.  Proper supervision and caution shall be 


exercised according to label instructions when applying 


approved insecticides and rodenticides. 





        (H)  SAFETY 





                1.  All insecticides, medicines, polishes, 


disinfectants, and cleaning compounds shall be stored in a 


manner approved by the local health authority. 





                2.  Sturdy safety rails shall be provided for 


ramps and steps where there are three or more risers. 





                3.  Bathtubs, if used, shall be provided 


with safety strips or mats. 





                4.  Glass in hazardous locations in the 


facility shall be shielded when safety glass is not used.  


Broken glass objects shall not be permitted in any part of the 


building or on grounds. 





                5.  All furniture and the building shall be 


of durable construction, free of sharp projecting corners or 


surfaces and kept clean and in good repair. 





                6.  Grounds shall be free of hazards that 


are likely to cause falls. 





                7.  Buildings and grounds shall be free of 


any unprotected, abandoned well, cistern, refrigerator, or 


similar hazards. 





                8.  Fencing or other acceptable barriers 


shall be provided for hazardous drainage ditches, cliffs, 


traffic, or similar hazards. 





                9.  Grounds shall have adequate drainage. 





                10.  Adequate barriers, such as fencing, 


shall be provided and supervision exercised to prevent 


children from running on driveways, streets, or highways 


where a traffic hazard exists. 





                11.  All play equipment shall be safe and 


in good repair. 





        (I)  SWIMMING POOL 





                1.  Facilities located in municipalities or 


counties that have an adopted swimming pool ordinances or 


regulations shall comply with said ordinance or regulation 


where applicable. 





                2.  Facilities located in municipalities or 


counties that do not have an adopted swimming pool 


ordinance or regulation shall comply with the Hotel, Food 


Service Establishment, and Public Swimming Pool 


Inspection Act of 1985 where applicable. 





                3.  Facilities utilizing a swimming pool 


on-site or at another location shall be assured of an 


approved lifeguard, or the number of guards required, on 


duty. 





                4.  Wading pools at child care facilities 


shall have adult supervision and approved 


recirculation/sanitization equipment providing automatic 


chlorination. 





        (J)  CONTROL OF ANIMALS 





                1.  If live animals or birds are kept in 


classrooms as pets, they shall be caged; cages shall be kept 


clean.  [Turtles shall not be kept as pets because (a) a proper 


environment is elaborate and difficult to achieve and (b) 


they are carriers of salmonella.]  





                2.  In all cases, animals and birds shall not 


be allowed in areas of food storage, preparation, or service. 





                3.  Pets requiring vaccination against 


rabies shall be currently protected, evidence of which shall 


be on file. 





                4.  Uncaged pets shall not be kept in 


outdoor play area.