New Mexico Administrative Code
Title 8 - SOCIAL SERVICES
Chapter 9 - EARLY CHILDHOOD EDUCATION AND CARE
Part 4 - CHILD CARE LICENSING; CHILD CARE CENTERS, OUT OF SCHOOL TIME PROGRAMS, FAMILY CHILD CARE HOMES, AND OTHER EARLY CARE AND EDUCATION PROGRAMS
Section 8.9.4.44 - FOOD SERVICE REQUIREMENTS FOR OUT OF SCHOOL TIME CARE
Universal Citation: 8 NM Admin Code 8.9.4.44
Current through Register Vol. 35, No. 18, September 24, 2024
A. MEAL PATTERN REQUIREMENTS: All foods prepared by the program will conform to the guidelines from United States department of agriculture's (USDA's) child and adult care food program (CACFP) for foods, meal patterns and serving sizes.
B. MEALS AND SNACKS:
(1) A program will provide a child a meal or
snack at least every three hours.
(2) A program will serve a child a
therapeutic or special diet with a written prescription/diet order from a
physician or a recognized medical authority. Diet orders must be complete and
descriptive, and not subject to interpretation by the program staff.
(3) A program will serve snacks each day and
will include a selection of two different food group components from the four
food group components.
(4) A
program shall serve only one hundred percent fruit or vegetable juice. The use
of fruit drinks that contain less than one hundred percent juice or
artificially flavored drinks for meals or snacks is prohibited. One hundred
percent fruit or vegetable juice may be diluted with water.
(5) A program shall serve a wide variety of
fruits and vegetables, with a preference for fresh or frozen fruits and
vegetables over canned.
(6) A
program shall make water freely available to children.
(7) Menus shall contain a variety of foods.
The same menu must not be served twice in one week.
C. KITCHENS:
(1) A program will not allow children in the
kitchen except under careful supervision.
(2) A food preparer will thoroughly wash all
raw fruits and vegetables before cooking or serving.
(3) A program will serve food promptly and
refrigerate immediately after use.
(4) A program will discard any leftover
milk.
(5) A program will keep food
requiring refrigeration, at 41 degrees Fahrenheit or below and frozen food at 0
degrees Fahrenheit or below.
(6)
Refrigerators and separate freezers will have working internal
thermometers.
(7) A program will
protect food and drink from insects, rodents, and other vermin by properly
storing items in an airtight container or by tightly wrapping them. A program
will label and date all leftover food.
(8) A program will sanitize eating utensils,
dishes and cups before re-use by washing them in a dishwasher or by completing
the following steps:
(a) wash with soapy
water;
(b) rinse with clean warm
water; and
(c) sanitize
(9) A program will use cleaning
materials for the kitchen and food preparation areas only in the kitchen and
will store the materials separately from food.
(10) A program will equip dining areas with
tables, chairs, eating utensils and dishes appropriate to the age of the
children served and sanitize the areas before and after use.
(11) A program will provide sanitary cups or
glasses or a drinking fountain for drinking water. A program will not allow
children to share drinking or eating utensils.
(12) A program shall thoroughly sanitize food
preparation surfaces before and after each use.
(13) Disposable plates, cups and plastic
utensils of food-grade, medium weight may be used for single service. Styrofoam
cups shall not be used at any time.
Disclaimer: These regulations may not be the most recent version. New Mexico may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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