Whenever possible cooks shall not be assigned child care or janitorial duties, so as to reduce the risk of illness in a cook who may infect the food served in the facility. Foods shall be inspected daily for spoilage. All dairy products shall be pasteurized and Grade A where applicable. The use of dairy products fortified with Vitamins A and D is recommended. Raw, unpasteurized milk or milk products shall not be used.
Several states allow the sale of raw milk or milk products.
Only pasteurized milk should be served. Dry milk and milk products may be reconstituted in the facility for cooking purposes only, provided they are prepared, refrigerated, and stored in a sanitary manner, labeled with the date of preparation, and used or discarded within 24 hours of preparation. Home canned food, food from dented, rusted, bulging, or leaking cans, and food from cans without labels shall not be used. Fruits and vegetables shall be washed thoroughly with water prior to use. Soil particles and contaminants that adhere to fruits and vegetables can cause illness.