Indiana Administrative Code
Title 470 - DIVISION OF FAMILY RESOURCES
Article 3 - CHILD WELFARE SERVICES
Rule 4.4 - Child Care Facilities; Exempted Day Nurseries
Section 4.4-6 - Food service sanitation
Current through September 18, 2024
Authority: IC 12-13-5-3
Affected: IC 12-17.2
Sec. 6.
(a) Formula and Care of Feeding Bottles. Formula prepared at home shall not be used. Only unopened, commercially prepared formula that is commercially pre-mixed and ready-to-feed shall be used. This commercial formula may be furnished by the parent or the facility, and shall be stored at the temperature recommended on the container. Outdated formula shall not be used.
The facility shall use either:
If a day's supply of bottles is prepared at one time, each bottle shall be covered and labeled with the child's name, date and hour poured. Bottles shall be stored at 45 ° F., for no longer than twenty-four (24) hours. Remaining portions of formula that have never been poured from the original containers may also be stored as stated above. Any formula remaining in a nurser after a feeding shall be discarded.
All permanent ware bottles and reusable nipples shall be washed and sanitized by the facility after each use.
(b) Sanitizing Procedures. Procedures for bottle preparation and sterilization shall be posted.
The following care shall be given permanent ware bottles, nipples, collars, caps, expanders and tongs:
(c) Milk. Use of powdered dry milk for drinking is not allowed. At feeding time, milk shall be poured from the original container directly into the sanitized bottle or training cup. All unused portions of an individual feeding shall be discarded. The facility shall contact the SBH for procedures if breast milk is to be used.
(d) Solid Foods. Foods, commonly known as "baby food," (cereals, strained or chopped meats, vegetables and fruits) shall be commercial products.
After commercial containers of baby food have been opened, the jars shall be covered, dated and refrigerated. Contents of opened jars shall be used within twenty-four (24) hours or shall be discarded. If a child is fed directly from the jar, the unused portion shall be discarded.
(e) Vendor Service. Each facility using vendor service shall have a written contract with the vendor which describes the responsibilities of the vendor and incorporates the assurances that the vendor's food service business, food handlers, and all premises used therein have been inspected and approved by local health authorities or by the SBH for the purpose of providing food for facilities.
Food items shall be transported in insulated containers that meet National Sanitation Foundation (NSF) standards, so that:
Upon receiving the food from the vendor, the facility shall verify the proper temperature of the food with a metal stem-type, numerically scaled, indicating thermometer and maintain these temperatures until serving time.
(f) Food Service. The kitchen and any other food preparation area shall be maintained in a clean and sanitary condition, separate from areas used for any other purpose and shall be so located that it is not used as a throughway to other rooms or areas. The kitchen shall not be used for children's activities or naps, a dining or recreational area for adults, or as an office.
(g) Food Safety. All food items shall be from approved sources only. Food prepared in a home kitchen shall not be used. Food items shall be received at the center in the original, unopened, undamaged packaging and shall be properly protected from damage and potential contamination. Any food preparation or handling, except for necessary transportation, shall be in the kitchen only.
The temperature of potentially hazardous food shall be 45° F. or below or 140° F. or above at all times. Frozen food shall be kept frozen and should be stored at a temperature of 0° F. or below.
(h) Refrigerator and Freezers. Enough conveniently located refrigeration facilities shall be provided to assure the maintenance of potentially hazardous food at required temperature during storage and after preparation. Refrigerators and freezers shall be in good condition, clean, and shall maintain the proper temperatures. Each compartment of the refrigerator and freezer shall be provided with an accurate thermometer, in good position for daily monitoring.
(i) Ranges. Enough conveniently located hot food storage facilities shall be provided to assure the maintenance of food at the required temperatures during storage and after preparation. Ranges shall be in good condition, and in proper and safe operating condition.
(j) Dishwashing. Whenever dishwashing and sanitizing are conducted mechanically or manually, the machines, equipment and procedures must be approved by the SBH and the written procedures posted.
A three (3) compartment sink shall be used whenever washing and sanitizing are conducted manually. One of these may be a portable sink for dishwashing purposes. Multi-use utensils and equipment shall be thoroughly washed in a detergent solution in the first compartment of the sink, and then shall be rinsed free of such solutions in the second compartment of the sink. All eating and drinking utensils and, where required the food-contact surfaces of all other equipment and utensils shall be sanitized in the third compartment by one of the following methods:
Cleaned and sanitized equipment and utensils shall always be air dried, never towel dried.
An alternative to dishwashing is the use of sturdy, all disposable, single service articles and utensils. If any multi-use cooking or serving utensils are used, approved dishwashing facilities shall be provided and used. Reuse of single service articles and utensils is prohibited.
(k) Storage. Containers and packages of food, other than cased food packaged in waterproof containers, cleaned and sanitized utensils, equipment, and single service articles shall be stored at least six (6) inches above the floor in a clean, dry location in a way that protects them from contamination and away from any cleaning compounds, toxic or hazardous materials.
(l) Hygiene. A handwashing sink shall be located in the kitchen, supplied with soap and disposable towels from a dispenser. Persons who prepare, handle and serve food shall thoroughly wash their hands with soap and water and use disposable towels for drying. Handwashing shall be done before starting work, and washed as often as necessary to keep them clean, and after smoking, eating, drinking, or using the toilet.
Persons who prepare and handle food shall wear clean, washable garments (aprons or smocks) and effective hair restraints. Children shall not serve food or assist in the preparation of food that will be consumed by another person.
(m) Cleaning Procedures. Work and cleaning schedules shall be written, posted and followed for all the food storage, preparation and service areas. All food preparation surfaces and eating surfaces shall be sanitized before and after use.
(n) Insect and Rodent Control. Adequate measures shall be taken to prevent entry of insects and/or rodents (16-mesh screen on outside openings; sealing cracks; sealing around pipes, plumbing and ducts). Proper cleaning shall be provided to minimize attraction to food sources.
(o) Waste Disposal. All garbage and trash containers in the kitchen and day care center shall be tight-seamed, easily cleanable, covered with close-fitting lids pending removal, and shall be removed from the kitchen and center on a daily basis. Containers shall be cleaned and disinfected as necessary.
Transferred from the Indiana State Department of Health ( 410 IAC 22-1-6) to the Division of Family and Children ( 470 IAC 3-4.4-6) by P.L. 9-1991, SECTION 129, effective July 1, 1992.
