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 refrigerator in the Infant classroom was equipped with a non-functioning thermometer. Corrective action: Thermometer was replaced in the infant room classroom and is now a digital one. Informed staff on how important it is to keep our refrigerator at the right temp for food safety. Went over prosolutions webinar of preparing food and food safety. Attached is a picture of the new thermometer in infant refrigerator. Going forward there will be a sign off sheet of checking the temperature in each refrigerator.