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Food Preparation Area

Purpose

To ensure that all food prepared within the child care facility is handled in a safe, sanitary, and compliant manner that protects the health of children and staff and meets regulatory requirements.

Scope

This SOP applies to all child care personnel who prepare, handle, or serve food within the facility.

Definition

A Food Preparation Area is a designated room (such as a kitchen) or designated space within the facility that:

  • Is used exclusively for food preparation

  • Is not used for indoor play, classrooms, work areas, or nap spaces

  • Is not accessible to children during normal daily operations

  • Is not included when calculating usable indoor floor space

Procedure

Step 1: Determine Requirement

  1. A food preparation area must be provided if the facility prepares food consistent with the definition of food preparation.

  2. Facilities that only serve pre-packaged or catered food may follow alternate applicable guidelines.

Step 2: Maintain Proper Ventilation

  1. Ensure ventilation is provided by mechanical or natural means, such as:

    • Exhaust fan

    • Vent system

    • Open window with a screen

  2. Ventilation must supply fresh air and control unpleasant odors.

Step 3: Ensure Safe Food-Contact Surfaces

  1. All food-contact surfaces must be:

    • Smooth

    • Nonabsorbent

    • Free of unsealed cracks or seams

  2. Food-contact surfaces include countertops, utensils, equipment, and any surface food touches during preparation.

Step 4: Store and Maintain Food Equipment

  1. Store all food preparation equipment in a clean and sanitary manner.

  2. Ensure equipment is kept out of the reach of children at all times.

  3. Clean and sanitize equipment after each use according to sanitation guidelines.

Step 5: Maintain Lighting Safety

  1. All lighting in the food preparation area must be shielded to prevent contamination in the event of breakage.

Step 6: Maintain Walls, Floors, and Ceilings

  1. Walls, flooring, and floor coverings must be:

    • Nonabsorbent

    • Easily cleanable

  2. Ceilings must be:

    • Easily cleanable

    • Replaceable in the event of water damage, mildew, or mold

Step 7: Provide a Dedicated Handwashing Station

  1. A separate handwashing station must be provided in the food preparation area.

  2. The handwashing station must include:

    • Sink with running water and drainage

    • Hot water with a minimum temperature of 100°F

    • Soap

    • Disposable towels or properly installed hand-drying machines

    • Trash can

  3. Handwashing sinks may only be used for handwashing.

  4. Post visible handwashing signs demonstrating proper technique for staff and children.

  5. Portable sinks:

    • May not be used for dishwashing or food preparation

    • If used for handwashing, must supply hot water

Step 8: Manage Food Waste Properly

  1. Store all food waste in:

    • Leak-proof

    • Nonabsorbent containers

    • Containers with tight-fitting lids

  2. Empty, clean, and sanitize or disinfect food waste containers daily.

Step 9: Maintain Cleanliness

  1. Keep the food preparation area:

    • Clean

    • Free of dust, dirt, food particles, and grease deposits

  2. Clean and sanitize all surfaces daily and as needed.

Step 10: Enforce Staff Hygiene Requirements

  1. While working in the food preparation area, staff must:

    • Wear proper head coverings (hair net, hat, or equivalent)

  2. To prevent contamination of ready-to-eat foods, staff must use:

    • Clean disposable gloves, or

    • Utensils or similar tools

  3. Gloves must be changed between tasks and when contaminated.

Step 11: Restrict Child Access

  1. Children must not be present in the food preparation area during meal or snack preparation.

  2. Exception:

    • Children may be present only if:

      • They are being actively supervised, and

      • They are participating in an approved cooking activity

Compliance

Failure to follow this SOP may result in licensing violations, health risks, and corrective action.