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• Cleanliness of Food Preparation Area
Is the food preparation sink used only for that purpose?
      Food preparation sinks must not be used for handwashing or for diaper changing tasks to avoid contaminating food.

Are only healthy persons allowed to cook?

• Cooks must not have infections, open cuts/sores that can't be covered.


• Cooks must not be vomiting or have diarrhea.


• A cough or sneeze should be covered with a sleeve. Hands must be washed again after contact with face, hair or non food preparation item like a phone or a pencil.

Are dishes washed and sterilized in a dishwasher? If dishes are washed by hand, the following sterilization procedure should be used - see Standard 4.065 Method for Washing Dishes by Hand from Caring for Our Children, 2nd Ed.

Is garbage stored where children cannot get into it? Is it emptied frequently?

Are food preparation areas cleaned and sanitized before and after each use?

• Surfaces are to be cleaned with paper towels that are used once or cloths that are washed daily. For sanitizing methods see Selecting an Appropriate Sanitizer, Appendix I from Caring for Our Children, 2nd Ed.


• Sponges should not be permitted - they harbor bacteria.


• Cutting boards should be scrubbed with detergent and hot water, or washed in the dishwasher.


• Cutting boards should not be made of wood or be scratched.




• Kitchen Safety: Food Preparation and Storage
Are hot foods kept hot (at least 140 degrees F)?

Are cold foods cold kept cold (no more than 40 degrees F)?

Note: Foods that can spoil and are brought from home should be kept in the refrigerator labeled with child's name, type of food, and date.

Are frozen foods thawed in the refrigerator or under cold running water?

Is food still fresh by the time it's eaten?

• Basic rule: first food in = first food out.


• Food that does not require refrigeration (and that's not in original unopened packages) should be stored in clean metal, glass or food-grade plastic containers.


• Food that does not require refrigeration should be stored at least 6 inches above the floor.

Are leftovers stored in airtight containers at the proper temperature?

• Hot leftover food must be stored immediately in shallow (uncovered) containers in the refrigerator, and tightly covered once completely cooled.


• Properly stored leftovers are to be served within 24 hours.


• Raw meat, poultry and fish must be stored in the refrigerator on the bottom shelf, below ready to eat foods like leftovers to prevent raw juices from contaminating other foods.


• Cooking with Children


Are young children kept out of the kitchen?

Young children should be allowed to engage in "cooking" outside of the kitchen area (e.g. buttering toast at a child sized table). They are at high risk of injury in the kitchen.

School aged children should be allowed to participate in food preparation by learning age appropriate skills. Cooking activities might include:

• Reading recipes (use math to increase or decrease quantities).
• Judging pan sizes.
• Dividing up even portions.
• Measuring dry and liquid ingredients.
• Programming a microwave (but not removing hot foods or liquids).
• Rinsing bottles for recycling.


Note:

• Children should not be filling in for staff.
• They should not use dangerous kitchen equipment, including sharp knives, stovetops, or ovens.
• They need to follow all sanitation rules, especially handwashing.