414-210-1100 Food and Food Service (1) A provider must ensure that all food and beverages are selected, stored, prepared, and served in a sanitary manner. (a) Potentially hazardous foods and drinks must be stored and maintained below 41 °F . (b) Food must be prepared and served in accordance with the minimum standards identified in food handler certification. (2) Children must not be in the kitchen or food preparation areas when foods are being prepared unless a caregiver is present and children are protected from hazards such as hot foods, sharp utensils, etc. (3) Food-contact surfaces, service utensils, and tableware must be easily cleanable and in good repair. (4) Single service items such as paper plates, cups and napkins, and plastic utensils may be used only once and must be discarded after use. (5) Children that are in care more than 3 ½ consecutive hours must be served a meal or snack every 3 ½ hours. (6) Children arriving after school must be served a snack. (7) Children scheduled to attend prior to 7:00 am or after 6:30 pm must be offered breakfast or dinner. (8) If applicable, children in night care must be provided meals and snacks in accordance with OAR 414-210-1500, Night Care. (9) A provider must ensure that all meals, snacks, and beverages follow current USDA Child and Adult Food Program (USDA-CACFP) meal pattern requirements, including portion sizes. (a) Foods of minimal nutritional value, such as gelatin or desserts, may only be served occasionally and cannot replace nutritious foods. (b) A provider must not serve foods that are associated with young children's choking incidents to children under 3 years of age including, but not limited to: hot dog slices, raw carrots, whole grapes, hard candy, gum, nuts, peanuts, popcorn, rice cakes, chips, gel candies, and marshmallows. Children older than 3 years of age may be served these food provided that the foods are cut in such a way as to minimize choking hazards. (c) Special diets, not including vegetarian diets, may only be served to a child with written instructions from a registered dietician or medical practitioner and written parental consent. (d) A provider must make additional servings available if a child remains hungry. (10) A provider must serve beverages consisting only of water, milk, or nutritionally equivalent milk substitute, and fruit or vegetable juice. (a) Fruit and vegetable juice must be pasteurized 100 percent juice. (b) Milk must be Grade A pasteurized and fortified milk. (c) Pasteurized powdered milk and evaporated milk must only be used in cooking. (d) A parent may request that their child not be served milk. A provider must obtain written parental permission to not serve milk to a specific child. This must be at the parent’s request, on a case-by-case basis, and not a program-wide policy. (11) A provider may serve a child food provided by the parent of the child only when: (a) Food is brought on a daily basis and is ready to eat, requiring no preparation; (b) All food and beverage containers must be labeled with the child’s name; (c) Each child’s food must be monitored daily by a caregiver to ensure that the food meets nutritional requirements identified in OAR 414-210-1100(9); and (d) The provider must have sufficient food available to supplement any meal or snack that does not meet the nutritional requirements as specified in OAR 414-210-1100(9). (12) Drinking water must be freely available to child care children. Statutory/Other Authority: ORS 329A.260 Statutes/Other Implemented: ORS 329A.330 History: DELC 140-2024, adopt filed 12/11/2024, effective 07/01/2025