20-08 · Nutritious Meals and Snacks Provided FDCH/LFCCH Handbook, 7.13 and 7.14 FDCH/LFCCH

During the inspection, the Licensing Specialist Weekly meal and snack menus were unavailable for review. During the time of inspection, the Provider printed the current menu, the Licensing specialist reviewed it, and provider added it to the parent bulletin board. FDCH/LFCCH Handbook, Section 7.14, A A. Handling of food in a safe and careful manner prevents the spread of bacteria, viruses and fungi. Outbreaks of foodborne illnesses have occurred in many settings, including Family Day Care Home and Large Family Child Care Home Handbook | P a g e 39 child care facilities. Children are at a higher risk for contracting food-borne illness, as their bodies are in the process of growing, developing, and building adequate immune systems to fight illness. While some food-borne illnesses originate at farms or food manufacturing plants, the majority are the result of poor food handling practices. Child care personnel, while working in the food preparation area, must use clean disposable gloves, utensils, or similar items in the food preparation area to prevent contact with ready-to-eat foods. If the operator chooses to supply food, the operator shall provide nutritious meals and snacks of a quantity and quality to meet the daily nutritional needs of the children. Weekly meal and snack menus shall be planned and written and must be available for review by licensing authority. Meals and snacks must contain, at a minimum, the meal and snack patterns shown for infants and children in the Child Care Food Program (CCFP) guidelines, incorporated by reference in 65C-22.001(7)(r) and (s), F.A.C