Child Care
Sanitation Checklist
Equipment
1.
Mats clean,
cleanable cover and flame retardant.
2.
Mats cleaned
and sanitized daily with a sanitizing solution.
3.
Bedding is
clean and sanitary.
4.
All equipment
in good repair.
Health and Safety
1.
First aid
supplies properly stored.
2.
Hands washed
before and after preparing or handling food, feeding a child, changing a
diaper, or using restroom facilities.
3.
Each telephone
has at least the poison control, fire, and emergency medical care numbers
posted.
4.
Toilet rooms
clean, in good repair, well lighted, free from odor, well ventilated with
self-closing doors.
Food Service Area
1.
All surfaces,
in which food or drink is prepared or utensils are washed and stored, are
non-absorbent and easy to clean.
2.
Stove hoods
and filters clean and properly operating.
3.
Water from a
safe potable supply, free of any potential source of contamination. Adequate
water pressure.
4.
Equipment or
utensils used are easy to clean and in good repair.
5.
All single
service containers or utensils disposed of after use.
6.
Equipment kept
clean and free of contaminating materials.
7.
Approved
dishwashing method:
8.
Utensils and
other items always air dried (no towel drying).
9.
Utensils and
other items always stored in clean, dry place protected from contamination.
10. Plumbing complies with the State Uniform Plumbing
Code.
11. Garbage storage receptacles are cabinet enclosed,
or covered with close-fitting lids.
12. Refrigeration units at or below 40 degrees and equipped
with a thermometer.
13. Food and drink clean, wholesome, free from spoilage
and harmful substances, and is prepared, stored, handled as safe for human
consumption, and is from an approved source.
14. Food and drink properly stored and served,
protected from dust, flies, vermin, rodents, unnecessary handling, overhead
leakage or any other contamination.
15. Food storage at least eight (8) inches off the
floor, except where storage is on wheeled platform, or stored on sealed base.
16. Containers of food (refrigerated and dry-storage)
stored properly in sealed containers with appropriate labeling.
17. Staff conforms to a high degree of personal cleanliness,
grooming, and hygienic practices at all time.
18. No smoking is allowed in any food preparations,
serving, or storage areas.
19. All Personal items (shoes, purse, coats, etc,)
properly stored.
20. Children excluded from kitchen unless supervised.
Physical Setting
1.
Storage areas
maintained in a safe uncluttered manner.
2.
Medications
stored in clearly labeled original containers, out of children’s reach, or locked
even if refrigerated.
3.
Center
maintained to minimize rodent, insects, and vermin infestation (i.e. screening
of windows and doors).
4.
Soiled linens
stored in sealed bag or container to separate from clean linens.
5.
Water source,
supply and distribution system approved and properly maintained.
6.
Sewage and
liquid wastes disposed of properly.
7.
Garbage, solid
waste and refuse collected and properly disposed of at least weekly.
Infant and Toddler
1.
All materials
used are sanitized and maintained so as to prevent contagion, illness or injury.
2.
Craft
materials for toddlers are non-toxic
3.
Potty chairs
and bathing equipment properly cleaned and sanitized.
4.
Disposable
towels are used for cleaning and sanitizing the diaper changing table.
5.
Hand washing
sink used for the diaper changing area is not used for food preparation.
6.
Perishable
foods used in the infant and toddler program kept properly refrigerated and
stored away from the diaper changing area.
7.
Honey not
served to children under the age of one year.
8.
Bottles
maintained properly.
9.
Health
policies approved and posted.
10. Oral equipments (i.e. pacifiers, teethers, bottles,
etc.) used for the children are kept safe and secure.