Food Safety, Storage & Sanitation

Food safety is a critical responsibility in child care settings and plays a key role in protecting children’s health. Young children are especially vulnerable to foodborne illness, making it essential for providers to follow safe food handling, food storage, and sanitation practices every day. Proper storage helps keep food fresh and prevents spoilage, while consistent sanitation routines reduce the spread of germs and contamination. By establishing clear procedures for storing, preparing, and cleaning up after meals and by following health and licensing guidelines providers create a clean, safe environment where meals and snacks can be prepared and served with confidence.

Food Safety: Maintaining a safe food environment helps prevent foodborne illnesses. Key practices include:

• Proper handwashing before and after handling food.
• Safe food storage, ensuring perishable items are kept at the correct temperatures.
• Cooking foods to safe internal temperatures and using clean, sanitized utensils and surfaces.
• Avoiding cross-contamination, especially when handling raw meats and produce.
• Ensuring that all foods served to children are fresh, not expired, and prepared safely.

Food Safety Chart

Category	Key Points
Handwashing	Wash with soap & water for 20+ seconds before handling food
Food Storage	Refrigerate perishable items at 40°F or below Store dry goods in airtight containers in a cool, dry place Label and date all food
Food Preparation	Clean & sanitize surfaces and utensils Cook meat to safe temperatures (e.g., 165°F for poultry) Rinse fresh produce Use separate cutting boards for raw meats and produce
Serving Food	Serve food at safe temperatures hot food hot, cold food cold Never leave perishable foods out for more than two hours (or one hour if above 90°F). Supervise children while eating to prevent choking hazards
General Practices	Store cleaning supplies and chemicals away from food Throw away expired/spoiled food Follow CCLD and CACFP food safety standards

Common Food Allergens

Family child care providers must be vigilant about food allergies and should always consult with parents about any known allergies or sensitivities. The most common food allergens include:

• Milk
• Eggs
• Peanuts
• Tree nuts (e.g., almonds, walnuts, cashews)
• Soy
• Wheat
• Fish (e.g., salmon, tuna)
• Shellfish (e.g., shrimp, crab)

Quick Tip: Always read ingredient labels carefully, avoid cross-contact between allergens and other foods, and ensure emergency action plans (like EpiPens) are in place if necessary.

Proper Storage: is essential for maintaining food quality and preventing foodborne illness in child care settings. All foods must be stored at safe temperatures, protected from contamination, and clearly labeled to ensure they are used appropriately. Perishable items should be refrigerated promptly, while dry goods must be kept in clean, sealed containers. Consistent storage practices help protect children’s health and support compliance with licensing and food safety guidelines.

Proper Food Storage Checklist

• Refrigerate perishable foods at 40°F or below
• Freeze foods at 0°F or below, if applicable
• Store dry goods in airtight containers in a cool, dry area
• Label and date all food items and containers
• Keep raw meats separate from ready-to-eat foods
• Store food off the floor and away from cleaning chemicals
• Discard expired, spoiled, or unlabeled food promptly

Sanitation: maintaining strong sanitation practices is essential to prevent the spread of germs and keep food preparation and eating areas safe for children. Regular cleaning and sanitizing of hands, surfaces, and equipment helps reduce the risk of contamination before, during, and after meals. Establishing clear routines for sanitation supports a healthy environment and ensures compliance with health and licensing requirements.

Sanitation Checklist

• Wash hands with soap and water for at least 20 seconds before and after handling food
• Clean and sanitize food preparation surfaces, tables, and high-touch areas
• Use separate cutting boards and utensils for raw foods and ready-to-eat items
• Wash dishes, bottles, and utensils thoroughly after each use
• Use approved sanitizing solutions at the correct concentration
• Store cleaning supplies away from food and eating areas
• Take out trash daily and clean waste containers regularly

Food Choking Prevention: Preventing choking is a critical safety responsibility in FCC businesses, where providers often care for children of mixed ages. Business owners must ensure that foods are developmentally appropriate, properly prepared, and served with active supervision at all times. Children must be seated while eating, closely monitored, and supported to eat slowly in a calm environment. Special attention should be given to food size, texture, and consistency especially for infants, toddlers, and younger preschoolers. All staff and volunteers should be trained to recognize choking risks, follow safe food preparation practices (such as cutting foods into small, manageable pieces), and respond appropriately in an emergency. Consistent routines, clear policies, and ongoing communication with families help ensure safe, supportive mealtime experiences across all care settings. Please see the brief list of foods to modify for serving or avoid.

Foods That Require Modification or Avoidance

Food	Modification Guidance
Whole Grapes	Quarter lengthwise
Cherry Tomatoes	Quarter
Hot Dogs	Slice lengthwise, then chop into small pieces
Nuts & Seeds	Avoid for younger children
Popcorn	Avoid for under age 5
Raw Carrots	Cook until soft; serve in thin strips
Hard Candy	Avoid entirely