14 Del. Admin. Code § 938-IV-43.0

Current through Register Vol. 28, No. 7, January 1, 2025

Section 938-IV-43.0 - Kitchen and Food Preparation

43.1 If meals or snacks are prepared at the camp, a licensee shall ensure a kitchen or food preparation area is provided with the necessary operable equipment to prepare, store, serve, and clean-up all meals and snacks for children and staff.

43.2 A camp that does not prepare meals or snacks on-site is exempt from subsections 43.3 through 43.10.

43.2.1 There may be no food preparation in the facility, except for heating up foods brought from children's homes in the microwave.

43.2.2 When food preparation is not permitted, a licensee shall ensure utensils and dishware are single-service and discarded after each use.

43.3 The minimum kitchen requirements for camps that prepare and serve meals and snacks are:

43.3.1 One refrigerator;

43.3.2 Three-compartment sink; or

43.3.3 Two-compartment sink and sanitizing basin; or

43.3.4 Automatic warewashing machine (Commercial grade dishwasher); and

43.3.5 Separate hand-washing sink;

43.3.6 Range or cooktop;

43.3.7 Oven or microwave; and

43.3.8 Food storage areas.

43.4 The minimum kitchen requirements for camps that prepare and serve only snacks are:

43.4.1 Refrigerator;

43.4.2 Three-compartment sink; or

43.4.3 Two-compartment sink and sanitizing basin; or

43.4.4 Automatic warewashing machine (Commercial grade dishwasher); and

43.4.5 Separate hand-washing sink.

43.5 A licensee shall ensure a kitchen or food preparation area has floors, walls, and counter surfaces that are easily cleanable and non-porous.

43.6 A licensee shall ensure a camp has a refrigerator or coolers with icepacks to keep perishable food, including meals and snacks prepared at home, cold at 41 °F or colder, and food stored in a freezer frozen at 0 °F or colder.

43.6.1 A working thermometer must be in refrigerators and freezers.

43.6.2 Unused freezer compartments in mini-refrigerators do not need a thermometer.

43.7 A licensee shall ensure food provided and prepared by the camp complies with the camp's written policy on nutritional quality.

43.8 A licensee shall ensure the food is clean, wholesome, and free from spoilage and contamination, and safe to eat.

43.8.1 Prepared food items must be correctly labeled with the contents and date of preparation.

43.8.2 Prepared food that is served to a child and not eaten must be thrown away and not given to another child.

43.9 Food storage areas and appliances must be cleanable and free of food particles, dust, and dirt.

43.9.1 All food items must be stored off the floor.

43.9.2 Food must be stored separately from cleaning materials.

43.9.3 Food must be stored in closed or sealed containers that are labeled with the contents and expiration date.

43.10 A licensee shall ensure the kitchen or food preparation area is constructed and supervised to prevent children's access unless a staff member is conducting an educational activity within this area.

43.11 A licensee shall ensure that all food taken on a trip will not spoil without refrigeration and remains safe to eat. After four hours, a licensee shall ensure food without refrigeration is discarded.

43.12 For a camp offering cooking classes, a licensee shall ensure the following:

43.12.1 Children's hands are washed before they begin to prepare food and immediately after touching any raw meat, poultry, seafood, or eggs.

43.12.2 Children are not permitted to wear loose clothing, and long hair that may catch fire or get caught must be secured while cooking.

43.12.3 Pot handles are turned inwards.

43.12.4 Children are informed about the dangers of touching hot items.

43.12.5 Knives are only used by children under supervision by an adult.

43.12.6 Children do not remove items from the oven without proper oven mitts and supervision.

14 Del. Admin. Code § 938-IV-43.0

25 DE Reg. 172 (8/1/2021) (final)