14 Del. Admin. Code § 934-III-31.0
Current through Reigster Vol. 28, No. 6, December 1, 2024
Section 934-III-31.0 - Kitchen and Food Preparation31.1 A licensee shall keep the kitchen, food preparation, storage, serving areas, appliances, and utensils clean and sanitary.31.2 A licensee shall ensure the kitchen has at least one (1) sink with hot and cold running water. Large family homes need an additional hand-washing sink.31.3 A licensee shall ensure the home has a refrigerator to keep perishable food cold at 41° F or colder, and food stored in a freezer frozen at 0°F or colder. A licensee shall have a working thermometer in refrigerators and freezers used to store children's food.31.4 A licensee shall ensure food provided and prepared by the home complies with the home's written policy on food and nutrition quality.31.5 A licensee shall ensure the food is clean, wholesome, free from spoilage and contamination, and safe to eat.31.5.1 Prepared food items must be correctly labeled with contents and date of preparation.31.5.2 Prepared food that is served to a child and not eaten must be thrown away and not given to another child.31.6 Food storage areas and appliances must be cleanable and free of food particles, dust, and dirt.31.6.1 All food items must be stored off the floor.31.6.2 Food must be stored separate from cleaning materials.31.6.3 Food must be stored in closed or sealed containers that are labeled with the contents and expiration date.31.7 A licensee shall ensure that children are supervised during meal preparation to prevent injuries.31.8 A licensee shall ensure dishes and utensils are air-dried unless sanitized and dried in a dishwasher.31.9 A licensee shall ensure no dishes, cups, or glasses used by children are broken or defective. 31.10 A licensee shall ensure age-appropriate utensils, dishes, cups, glasses, or bottles are available for each child and not shared with another child during feeding.14 Del. Admin. Code § 934-III-31.0
25 DE Reg. 1017 (5/1/2022) (final)