Safe storing, preparing, and serving of foods is just as important in child care programs as serving a balanced diet. Many children and adults get sick from eating foods that are not properly handled. It's important to follow food safety guidelines carefully whenever you buy, store, prepare, or serve food. Guidelines for food safety begin with food purchasing and continue through storing, preparing, serving, and cleaning up afterwards.

Here are some guidelines child care providers should follow for each step of the food handling process in order to keep children safe.

Food Purchasing

• Use inspected meats.
• Use pasteurized milk.
• Use pasteurized, 100-percent juices.
• Do not buy or use leaking or bulging cans of food.

Food Storage

• Put away frozen and cold foods promptly after purchasing.
• Rinse fruits and vegetables before use. Even prepackaged, prewashed foods like lettuce, spinach, and carrots can still carry harmful bacteria and need to be washed.
• Store foods in covered containers in the refrigerator.
• Place thermometers in a visible location in refrigerators and freezers. Check the temperature frequently.
  • Keep refrigerator temperature between 32 degrees – 40 degrees F.
  • Keep freezer temperature at 0 degrees F or less.
• Clean the refrigerator, freezer, and dry food storage areas frequently.
• Store foods and cleaning supplies in separate cupboards.
• Store cleaning supplies in a cupboard that is locked.

Preparing Meals

• Wash your hands often with soap and water.
• Wash and sanitize counters and tables before and after use.
• Wash and sanitize cutting boards and utensils before using and after each use for different foods.
• Use separate cutting boards and utensils for raw meats.
• Wash and sanitize can openers after each use.
• Put frozen meats into a pan before placing them in the refrigerator to thaw. Never thaw meats on the kitchen counter.
• Cook meats thoroughly. Use a food thermometer to be sure they are done.
  • Steaks and roasts: beef, veal, and lamb – 145 degrees F
  • Ground pork, beef, veal, and lamb – 160 degrees F
  • Whole poultry (take measurement in thigh) – 165 degrees F
  • Fin fish – 145 degrees F or until the flesh is opaque and separates easily with a fork
• Do not change diapers in areas where you prepare, store, and serve foods.
• Keep pets in another room or outside when meals are being prepared and served to children.

Serving Meals

• Serve foods on a plate, napkin or bowl rather than directly on the table.
• Use serving utensils such as large spoons or tongs. Teach children not to lick serving utensils.
• Wear food service gloves or use bakery wrap when serving foods that can't be picked up easily with utensils.
• Discard cracked or chipped plates, cups, and bowls.
• Give children clean utensils and napkins if these items are dropped during meal service.
• Store leftovers immediately after the meal. Discard all leftovers on children’s plates; do not save them for later.

Dish Washing

• If a dishwasher is used, the rinse temperature should be 180 degrees F to sanitize dishes.
• Follow these steps to wash and sanitize dishes without a dishwasher:
  • Rinse or scrape dishes
  • Wash in hot sudsy water
  • Rinse in clear water
  • Sanitize dishes by submerging in a solution of 1 teaspoon bleach per quart of water for one minute or in 170 degree F water for at least 30 seconds
• Air dry. Do not towel dry dishes.

Handling Garbage

• Throw out leftovers from children’s plates. Do not save them for later
• Cover garbage cans and use liners.
• Empty garbage cans at the end of the day, or more often if full

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