Key Questions

• Do staff and children wash hands carefully before handling food?


• Are the food preparation and food storage areas, tools, supplies and linens kept clean and sanitary?


• Is the food preparation area separate from eating, laundry, toileting, and diapering areas?


Hint: Drop in right before (or after) lunch, ask to observe the activity in the kitchen.


You should see:

• Cooks and other people handling food are healthy and not ill.


• Careful handwashing is practiced.


• Disposable gloves are used when hands come into direct contact with food.


• Food is thawed and stored at appropriate temperature.


• Food is chopped in small bites for very young children.


• Utensils and dishes are washed in hot water and sanitized.


• Foods that don’t require refrigeration are stored off the floor, in sealed containers.