Nutrition & Food Safety
In family child care businesses, providing meals and snacks is optional. Business owners may choose to offer food as part of their services or ask families to supply meals from home. For those who do not provide meals, it’s important to communicate clearly with families about what they are expected to bring and ensure safe food practices for all items served or stored on-site. Regardless of who supplies the food, the goal remains the same: to support children’s well-being through safe and healthy eating practices.
Good nutrition is essential for young children. It fuels their growth, learning, and overall well-being. When you offer balanced, nourishing meals, you are doing more than just feeding children; you’re helping build healthy habits and strong bodies that last a lifetime. A focus on quality nutrition also supports children emotionally and socially, helping them thrive during these important early years.
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 Handling 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 |
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| Food Storage |
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| Food Preparation |
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| Serving Food |
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| General Practices |
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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. FCC business owners play an important role in making sure foods are developmentally appropriate, safely prepared, and always served with attentive supervision. 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 | Avoidance/Modification |
| Whole Grapes | Quarter lengthwise- avoid for younger children |
| Cherry Tomatoes | Quarter- avoid for younger children |
| Hot Dogs | Slice lengthwise, then chop into small pieces-avoid for younger children |
| 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 |
