Child Care Sanitation Checklist

Child Care Sanitation Checklist

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Equipment<= /o:p>

1.&n= bsp; Mats cle= an, cleanable cover and flame retardant.

2.&n= bsp; Mats cle= aned and sanitized daily with a sanitizing solution.

3.&n= bsp; Bedding = is clean and sanitary.

4.&n= bsp; All equi= pment in good repair.

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Health and Safe= ty

1.&n= bsp; First aid supplies properly stored.

2.&n= bsp; Hands wa= shed before and after preparing or handling food, feeding a child, changing a diaper, or using restroom facilities.

3.&n= bsp; Each tel= ephone has at least the poison control, fire, and emergency medical care numbers posted.

4.&n= bsp; Toilet r= ooms clean, in good repair, well lighted, free from odor, well ventilated with self-closing doors.

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Food Service Ar= ea

1.&n= bsp; All surf= aces, in which food or drink is prepared or utensils are washed and stored, are non-absorbent and easy to clean.

2.&n= bsp; Stove ho= ods and filters clean and properly operating.

3.&n= bsp; Water fr= om a safe potable supply, free of any potential source of contamination. Adequate water pressure.

4.&n= bsp; Equipmen= t or utensils used are easy to clean and in good repair.

5.&n= bsp; All sing= le service containers or utensils disposed of after use.

6.&n= bsp; Equipmen= t kept clean and free of contaminating materials.

7.&n= bsp; Approved dishwashing method: Child= Care Center – commercial dishwasher or three compartment sink; Certified Family Child Care Home – domestic dishwasher function= ing according to manufacturer’s specifications or three compartment sink.=

8.&n= bsp; Utensils= and other items always air dried (no towel drying).

9.&n= bsp; Utensils= and other items always stored in clean, dry place protected from contamination.=

10.&= nbsp; Plumbing complies with the State Uniform Plum= bing Code.

11.&= nbsp; Garbage storage receptacles are cabinet enclo= sed, or covered with close-fitting lids.

12.&= nbsp; Refrigeration units at or below 40 degrees an= d equipped with a thermometer.

13.&= nbsp; Food and drink clean, wholesome, free from sp= oilage and harmful substances, and is prepared, stored, handled as safe for human consumption, and is from an approved source.

14.&= nbsp; Food and drink properly stored and served, protected from dust, flies, vermin, rodents, unnecessary handling, overhead leakage or any other contamination.

15.&= nbsp; Food storage at least eight (8) inches off the floor, except where storage is on wheeled platform, or stored on sealed bas= e.

16.&= nbsp; Containers of food (refrigerated and dry-stor= age) stored properly in sealed containers with appropriate labeling.<= /span>

17.&= nbsp; Staff conforms to a high degree of personal c= leanliness, grooming, and hygienic practices at all time.

18.&= nbsp; No smoking is allowed in any food preparation= s, serving, or storage areas.

19.&= nbsp; All Personal items (shoes, purse, coats, etc,) properly stored.

20.&= nbsp; Children excluded from kitchen unless supervi= sed.

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Physical Settin= g

1.&n= bsp; Storage = areas maintained in a safe uncluttered manner.

2.&n= bsp; Medicati= ons stored in clearly labeled original containers, out of children’s reac= h, or locked even if refrigerated.

3.&n= bsp; Center maintained to minimize rodent, insects, and vermin infestation (i.e. screen= ing of windows and doors).

4.&n= bsp; Soiled l= inens stored in sealed bag or container to separate from clean linens.=

5.&n= bsp; Water so= urce, supply and distribution system approved and properly maintained.=

6.&n= bsp; Sewage a= nd liquid wastes disposed of properly.

7.&n= bsp; Garbage,= solid waste and refuse collected and properly disposed of at least weekly.

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Infant and Todd= ler

1.&n= bsp; All mate= rials used are sanitized and maintained so as to prevent contagion, illness or in= jury.

2.&n= bsp; Craft materials for toddlers are non-toxic

3.&n= bsp; Potty ch= airs and bathing equipment properly cleaned and sanitized.

4.&n= bsp; Disposab= le towels are used for cleaning and sanitizing the diaper changing table.=

5.&n= bsp; Hand was= hing sink used for the diaper changing area is not used for food preparation.

6.&n= bsp; Perishab= le foods used in the infant and toddler program kept properly refrigerated and stored away from the diaper changing area.

7.&n= bsp; Honey not served to children under the age of one year.

8.&n= bsp; Bottles maintained properly.

9.&n= bsp; Health policies approved and posted.

10.&= nbsp; Oral equipments (i.e. pacifiers, teethers, bo= ttles, etc.) used for the children are kept safe and secure.