California Code of Regulations › Title 22 - Social Security › Division 12 - Child Care Facility Licensing Regulations › Chapter 1 - Child Care Center General Licensing Requirements › Article 6 - Continuing Requirements › Section 101227 - Food Service

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) In child
				  care centers providing meals to children, the following shall apply:
(1) All food shall be safe and of the quality and
				  in the quantity necessary to meet the needs of the children. Each meal shall
				  include, at a minimum, the amount of food components as specified by Title 7, Code
				  of Federal Regulations, Part 226.20, (Revised January 1, 1990) Requirements for
				  Meals, for the age group served. All food shall be selected, stored, prepared and
				  served in a safe and healthful manner.
(2) Where all food is provided by the center,
				  arrangements shall be made so that each child has available at least three meals per
				  day.
(A) Not more than 15 hours shall elapse
				  between the third meal of one day and first meal of the following
				  day.
(3) Where meal service
				  within a center is elective, arrangements shall be made to ensure availability of a
				  daily food intake meeting the requirements of (a)(1) above for all children who
				  elect meal service in their admission agreement.
(4) Between meals, snacks shall be available for
				  all children unless the food a child may eat is limited by dietary restrictions
				  prescribed by a physician. Each snack shall include at least one serving from each
				  of two or more of the four major food groups.
(5) The following shall be offered daily:
(A) Full-day programs shall offer a midmorning and
				  midafternoon snack.
(B) Full-day
				  programs shall ensure that each child has a lunch.
1. The child's authorized representative may send
				  meals and/or snacks for the child.
(C) Half-day programs shall offer a midmorning or
				  midafternoon snack.
(6) Menus
				  shall be in writing and shall be posted at least one week in advance in an area
				  accessible for review by the child's authorized representative. Copies of the menus
				  as served shall be dated and kept on file for at least 30 days. Menus shall be made
				  available for review by the child's authorized representative and the Department
				  upon request.
(7) Modified diets
				  prescribed by a child's physician as a medical necessity shall be provided.
(A) The licensee shall obtain and follow
				  instructions from the physician or dietitian on the preparation of the modified
				  diet.
(B) A child shall not be served
				  any food to which the child's record indicates he/she has an
				  allergy.
(8) Commercial foods
				  shall be approved by appropriate federal, state and local authorities. All foods
				  shall be selected, transported, stored, prepared and served so as to be free from
				  contamination and spoilage and shall be fit for human consumption. Food in damaged
				  containers shall not be accepted, used or retained.
(9) Where indicated, food shall be cut, chopped or
				  ground to meet individual needs.
(10)
				  Powdered milk shall not be used as a beverage but shall be allowed in cooking and
				  baking. Raw milk, as defined in Division 15 of the California Food and Agricultural
				  Code, shall not be used. Milk shall be pasteurized.
(11) Except upon written approval by the
				  Department, meat, poultry and meat food products shall be inspected by state or
				  federal authorities. Written evidence of such inspection shall be available for all
				  products not obtained from commercial markets.
(12) All home-canned foods shall be processed in
				  accordance with standards of the University of California Agricultural Extension
				  Service. Home-canned foods from outside sources shall not be used.
(13) If food is prepared off the center premises,
				  the following shall apply:
(A) The preparation
				  source shall meet all applicable requirements for commercial food
				  services.
(B) The center shall have the
				  equipment and staff necessary to receive and serve food and to clean up.
(C) The center shall maintain the equipment
				  necessary for in-house food preparation, or shall have an alternate source for food
				  preparation and service in the event of an emergency.
(14) All persons engaged in food preparation and
				  service shall observe personal hygiene and food-service sanitation practices that
				  protect food from contamination.
(15)
				  All foods or beverages capable of supporting the rapid and progressive growth of
				  microorganisms that can cause food infections or food intoxications shall be stored
				  in covered containers at 45 degrees F (7.2 degrees C) or less.
(16) Pesticides and other similar toxic substances
				  shall not be stored in food storerooms, kitchen areas, food-preparation areas, or
				  areas where kitchen equipment or utensils are stored.
(17) Soaps, detergents, cleaning compounds or
				  similar substances shall be stored in areas separate from food supplies.
(18) All kitchen, food-preparation and storage
				  areas shall be kept clean and free of litter and rubbish; and measures shall be
				  taken to keep all such areas free of rodents and other vermin.
(19) All food shall be protected against
				  contamination. Contaminated food shall be discarded immediately.
(20) All equipment (fixed or mobile), dishes and
				  utensils shall be kept clean and maintained in safe condition.
(21) All dishes and utensils used for eating and
				  drinking, and in the preparation of food and drink, shall be cleaned and sanitized
				  after each use.
(A) Dishwashing machines shall
				  reach a temperature of 165 degrees F (74 degrees C) during the washing and/or drying
				  cycle to ensure that dishes and utensils are cleaned and sanitized.
(B) Centers not using dishwashing machines shall
				  clean and sanitize dishes and utensils by an alternative comparable
				  method.
(22) Equipment
				  necessary for the storage, preparation and service of food or snacks shall be
				  provided and shall be well-maintained. Necessary equipment shall include, but not be
				  limited to:
(A) Sink.
(B) Hot and cold running water.
(C) Refrigeration.
(D) Storage space for food.
(23) Tables, dishes and utensils shall be provided
				  in the quantity necessary to serve the children.
(24) Adaptive devices shall be provided for
				  self-help in eating as needed by children.
(25) The food-preparation area shall not be used
				  for:
(A) Children's play activities unless such
				  activities are part of a supervised food-education program.
(B) Napping.
(C) A passageway for children while the area is
				  being used for food preparation or service.