Licensing Standards for DayCare Centers
Kitchen and Food Service
(1) The licensee shall provide equipment for the proper storage, preparation,
and service of food to meet program needs.
(2) The licensee shall meet food service standards by requiring:
(3) The child may participate in food preparation as an education activity. The
licensee shall supervise the child when the child is in the kitchen or food preparation
- (a) The staff person preparing full meals have a valid food handler permit;
- (b) The staff person preparing and serving meals wash hands before handling
- (c) Handwashing facilities be located in or adjacent to food preparation
- (d) Food be stored in a sanitary manner, especially milk, shellfish, meat,
poultry, eggs, and other protein food sources;
- (e) Food requiring refrigeration be stored at a temperature no warmer than
forty-five degrees Fahrenheit;
- (f) Frozen food be stored at a maximum temperature of zero degrees Fahrenheit;
- (g) Refrigerators and freezers be equipped with thermometers and be regularly
cleaned and defrosted;
- (h) Food be cooked to correct temperatures;
- (i) Raw food be washed thoroughly with clean running water;
- (j) Cooked food to be stored be rapidly cooled and refrigerated after preparation;
- (k) Food be kept in original containers or in clean, labeled containers
and stored off the floor;
- (1) Packaged, canned, and bottled food with a past expiration date be discarded;
- (m) Food in dented cans or torn packages be discarded; and
- (n) When food containing sulfiting agents is served, parents be notified.
(4) The licensee shall make kitchen equipment inaccessible to the child, except
during planned and supervised kitchen activities. Staff shall supervise food
preparation activities. The licensee shall make potentially hazardous appliances
and sharp or pointed utensils inaccessible to the child when the child is not
under direct supervision.
(5) The licensee shall install and maintain kitchen equipment and clean re-usable
utensils in a safe and sanitary manner.
(6) The licensee shall sanitize reusable utensils in a dishwasher or through
use of a three-compartment dishwashing procedure.
(7) The licensee shall use only single-use or clean cloths, used solely for
wiping food service, preparation, and eating surfaces.
[Statutory Authority: RCW 74.15.020 and 74.15.030. 93-18-001 (Order 3623),
§388150-250, filed 8/18/93, effective 9/18/93. Statutory Authority: RCW
90-23-078 (Order 3103), § 388-150-250, filed 11/20/90, effective 12/21/90.]