Purpose

To ensure all food, beverages, bottles, and feeding equipment are handled in a safe and sanitary manner to prevent contamination, foodborne illness, and injury, in compliance with childcare licensing regulations.

Scope

This SOP applies to all childcare personnel involved in food service, meal preparation, snack distribution, and infant/toddler feeding.
Definitions
Sanitized: Treated with an approved sanitizing solution to reduce harmful microorganisms to safe levels.
Custodial Parent/Legal Guardian: The adult legally responsible for the child.

Procedure

Step 1: Bottle and Sippy Cup Sanitation (Facility-Provided)

All bottles and sippy cups provided by the facility must be:
Washed
Rinsed
Sanitized
This process must occur between each use.
Facility-provided bottles and sippy cups do not require labeling.

Step 2: Bottle and Sippy Cup Handling (Parent-Provided)

Bottles and sippy cups brought from home must:
Be clearly labeled with the childā€™s first and last name.
Be used only for the labeled child.
All parent-provided bottles and sippy cups must be:
Returned to the custodial parent or legal guardian at the end of each day.

Step 3: Time and Temperature Controls

Milk and food must not sit out longer than 15 minutes prior to the beginning of a meal.
Food must not be served to children at temperatures above 110Ā°F.
Hot food must be allowed to cool before serving, but cooling time must not exceed 15 minutes.
Any food that exceeds time or temperature limits must be discarded.

Step 4: Safe Food Service Practices

Child care personnel must prevent direct skin contact with food by using:
Disposable gloves
Utensils
Tongs or similar food-handling tools
Gloves must be:
Single-use
Changed between tasks
Disposed of immediately after food service

Step 5: Handling Food Provided by Parents/Guardians

Food provided from home must be:
Properly stored
Handled in a sanitary manner at all times

Cold foods must:

Be stored in a refrigerator until eaten OR
Be sent with adequate ice packs to maintain safe temperatures
Any food showing signs of spoilage or improper storage must not be served.
Compliance and Monitoring
Staff must follow this SOP during all meals, snacks, and feeding times.
Supervisors are responsible for monitoring compliance and addressing any violations immediately.
Failure to follow food handling procedures may result in corrective action and retraining.