Child & Adult Care Food Program

Preparation and storage rules

Start with clean, wholesome food from reliable sources. Wash all raw fruits and vegetables before using.
Hold frozen food at 0º F or lower during delivery and storage.
Scrub and sanitize all cutting boards, knives and electric slicers immediately after contact with raw or cooked meats, fish or poultry.
Hold all potentially hazardous foods out of the danger zone, 40º F - 140º F. Keep hot foods hot and cold foods cold.
Reach an internal temperature of 165º F to 170º F for foods to be held for serving. Maintain a minimum temperature of 140º F during the serving period.
Re-pan in shallow containers any cooked food to be held at refrigerated temperatures. Refrigerate immediately. The center of the food should reach 40º F within four hours. To hasten cooling, space pans in the cooler to allow for adequate air circulation.
Never serve questionable food. If in doubt, throw it out.
Avoid cross-contamination of foods during preparation, storage and service.

Remember to Wash Your Hands!

Personnel

Wash hands with soap and water. Hands must be washed when reporting to work, after handling raw poultry and meat, smoking, sneezing, using a handkerchief and after using the toilet
Keep all work surfaces clean and organized.
Keep the work area clean and all spills wiped up immediately.
Refrigerate promptly all unused foods.
Use clean equipment in preparing, cooking and serving food.
Avoid touching food as much as possible. Use the proper utensils.
Handle all utensils and serving equipment by handles and base to avoid touching areas that will later come in contact witht he food.
Use a clean spoon to taste food.
Keep fingernails trimmed and clean. Scrub nails with a nail brush after a visit to the toilet and after handling raw meat, poultry and fish.
Keep hair clean and use a hair net or other restraint.
Reassign employees with infected cuts or burns. These employees should nto prepare food orhandle equipment that will come in contact with food.