Food Safety: A Training Manual for Child Care Providers - Family Style Food Service In Child Care Facilities
Article Index
Food Safety: A Training Manual for Child Care Providers
Why Read This Book?
State and Local Health Department Contact Numbers
Instructional Goals and Outcomes
Adequate Temperature Control
Proper Final Cooking Temperature
Cross Contamination
Your Own Health Comes First
Food Borne Illness
Personal Practices
What Makes Adults and Children Sick From Food?
A Clean Workplace is Safer
Food Temperatures
Food or Probe Thermometer
Cooling & Reheating of Foods
Reheating
Safe Handling of Baby Food
Safe Handling and Storage of Baby Bottles and Training Cups
Family Style Food Service In Child Care Facilities
Lunches and Snack Items Brought from Home
Feeding and Storage of Breast Milk in a Child Care Facility
Instructions on How to Prepare Formula
Food Service in Facilities without an Approved Kitchen
Involving Children in Cooking Projects
Honey & Syrup in Child Care Centers
High Chairs
Safe Storage Practices
First Aid For Choking
First Aid For Choking (INFANT or CHILD)
Glossary
All Pages

Family Style Food Service In Child Care Facilities

 

 Definition: Family style food service

  1. Providers serving food at table to all children
  2. Children serving themselves at table from serving dishes with serving utensils
  3. Food prepared in kitchen in individual servings and children self-serving
For Certified Family Homes and Child Care Centers only, the following rules are required:
When serving Family Style meals, where food is brought to the table in larger quantities and served to the plates at the table, a center/certified family home must have a written plan approved by the local health
department, which must include at the least the following elements:
  1. All staff engaged in food service must have food handlers cards.
  2. All persons eating or serving food must wash their hands before and after eating.
  3. Food must not be allowed to stand at room temperature in either the kitchen or the dining area before serving.
  4. Hot food must be kept at 140 degrees F or hotter, or cold food must be held at 45 degrees F or colder until served to children (41 degrees F is recommended by the Child Care Division).
  5. All foods, dishes, and utensils must be kept covered until served.
  6. Provide separate serving portions for each table.
  7. Use serving utensils that are different from eating utensils.
  8. Make special arrangements for mildly ill children to prevent the spread of illness; such as, disposable plates, cups and utensils and/or separate eating area.
  9. Supervise the children so they don't share food.
  10. Supervise the children or have an adult serve the second helping.
  11. Food brought to the table and not eaten must be discarded.


 

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