Library: Policy
340:110-3-94. Food and nutrition
Revised 6-1-22
(a) Daily requirement. Children, excluding infants, remaining in the family child care home for longer than a four-hour period are served a balanced meal providing at least one‑third of the child's total daily nutritive requirement; per current State Department of Education (OSDE) Child and Adult Care Food Program (CACFP) guidelines.
(b) Snacks. Snacks are provided mid-morning and mid-afternoon when the interval between regular meals is four hours or longer.
(c) Food provision. Food is provided, per (1) and (2) of this subsection.
(1) The caregiver provides food for all children able to eat regular food. The caregiver may require parents to provide food for an infant or child requiring a special diet.
(2) Second servings are available for children.
(d) Encouraging new foods. Children are encouraged to try new food but are not forced to eat or punished for not eating.
(e) Menus. Weekly menus are planned in advance, readily available, and closely followed, with reasonable substitutions permitted.
(f) Water. Water is offered to children at various times throughout the day.
(g) Prohibited foods. Foods not served or offered to children are:
(1) home-canned foods; however, parents may provide homemade baby foods;
(2) raw seed sprouts;
(3) prepackaged unpasteurized juices, milk, or juices displaying a warning label;
(4) unpasteurized milk from animals;
(5) raw or undercooked animal foods, such as hamburger, fish, or eggs; or
(6) lightly cooked or uncooked foods containing raw shell eggs, such as meringue, eggnog, ice cream, or egg beverages.
(h) Food storage. Food is covered and protected from contamination and spoilage while being obtained, stored, prepared, or served.
(1) All equipment and surfaces are maintained in a clean and sanitary condition.
(2) Refrigerated foods are maintained at 41 degrees Fahrenheit or below. Stored frozen foods are maintained frozen. A thermometer is located in the refrigerator, unless equipped with functioning built-in thermometers.
(3) Chemicals and toxins are not stored in the food storage area.
(4) Dishes washed by hand are sanitized and air-dried.
(i) Dishes, cups, and eating utensils. Each child is provided with clean individual dishes, cups, and eating utensils. Disposable items are used only one time.
