Programs that provide meals and snacks for children shall:(1) Ensure that snacks and meals are prepared and served in a safe and sanitary manner, including washing fruits and vegetables before serving them; (2) Not serve food to children beyond the recommended dates of use, or beyond 3 days of storage in the refrigerator for perishable leftover food; (3) Store all food in the original containers or in a clean, covered container labeled with the date open and expiration date; (4) Store all unopened food at least 6 inches above the floor, separate from non-food items; (5) Store food items separate from non-food items that could contaminate food or be mistaken for food; (6) In addition to (c) above, properly wash and sanitize all infant bottles between each use; (7) Prepare and make available to parents on request written menus, including snacks, for each week; and (8) Keep previous menus on file for one year.

The licensing coordinator observed that in the Stars classroom, the temperature of the refrigerator used to store food served to the children was above 40 degrees Fahrenheit. Corrective action: The fridge thermometer in the Stars room was not working properly and has been replaced. The temperature is now reading below 40 degrees. Refrigerator thermometers will be checked for accuracy during monthly facility walkthroughs conducted by administration.

He-C 4002.31(p) · Correction status not published

Prior to employment or residency, as applicable, and every 5 years thereafter, all child care staff, substitutes, other employees, and volunteers who may be alone with children or are included in staff to child ratios, and household members age 10 years or older, shall submit for a background record check using NH Connections.