Free 46684.FH11 - Indiana

Family and Social Services Administration Division of Family Resources BUREAU OF CHILD CARE 402 West Washington Street, Room W386 Indianapolis, Indiana 46204

WRITTEN NUTRITION / FOOD SERVICE PROGRAM CHILD CARE CENTERS
The attached form is to be used by child care centers for the purpose of reporting the practices within their nutrition/food service program as required by licensing requirement 470 IAC 3-4, established and promulgated in accordance with IC 13-5-3. PURPOSE 1. To provide a written statement of your knowledge of and intent to follow the Nutrition/Food Service and Sanitation Regulations of 470 IAC 3-4.7. 2. To provide a reference for the interpretation of a portion of child care licensing rules. 3. To provide an educational tool for staff.

WHAT TO SEND IF THIS IS A PROPOSED (NEW SITE OR NEW OWNER) FACILITY, YOU MUST SUBMIT AN APPLICATION FOR LICENSURE PRIOR TO SUBMITTING THIS PROGRAM. You must send: 1. Two (2) identical programs; and 2. Two (2) identical sets of attachments. Each set of attachments must include: a. two (2) weeks of menus; b. one (1) recipe used in your center for a main dish casserole with protein; c. a simple drawing of the food preparation area (kitchen); and d. if vending any meals or snacks, a copy of the current vendor's contract and a simple drawing of your food service area (not the vendor's kitchen). e. if vending from off site self-owned kitchen, a written vending procedure. MAIL Send the two (2) programs and two (2) sets of attachments to: MS02 Family and Social Services Administration Division of Family Resources BUREAU OF CHILD CARE 402 W. Washington Street, Room W386 Indianapolis, IN 46204

Continued

ADDITIONAL INFORMATION

General 1. For questions about the program, call (317) 232-4469. 2. The programs will be reviewed upon receipt; and, when approved, one will be returned to the facility, and one will be retained by the Division of Family Resources. If the programs are not approved, both programs will be returned to the facility with a letter indicating the noncompliances. Both programs must be corrected and resubmitted to the Bureau of Child Care, Division of Family Resources, for approval. 3. For your assistance, the following have been included: "Menu Pattern" and "Food Serving Sizes." Keep these at your facility to assist with menu writing. "Help For Your Program" (recipe and milk quantity calculation) "Manual Dishwashing Procedures" "Directions For Sanitizing Solutions" "Kitchen Cleaning Schedule" 4. You must send one (1) original program, one (1) original set of attachments and one (1) copy of the program with one (1) copy of the attachments. Of course, two (2) original programs and two (2) original sets of attachments are acceptable. 5. A written revised plan for nutrition / food service shall be submitted to the Division for review and approval each time the food service plan undergoes any change, as follows: a. A change in the license b. The changing of vendors c. The changing from vending to on-site preparation or vice versa d. The center requests a change in licensure to include the care of children under two (2) years of age

WRITTEN NUTRITION / FOOD SERVICE PROGRAM CHILD CARE CENTERS
State Form 46684 (R4 / 1-07) / BCC 0051

Name of facility

Date (month, day, year)

Location

County

City

ZIP code

Telephone number (with area code)

(
Mailing address (if different from above)

)

Name of director

Name of owner

Address of food preparation site (if different from above)

This report prepared by:
Name of preparer Title of preparer Telephone number

(
Do you receive school lunch funds? List the hours that the children will attend your facility

)

List the days of the week that children will attend

Yes
Water supply is:

No Yes Yes No No

AM

To

PM
Sewage disposal is:

Public Private Well
This food program is for a proposed facility

Public Private Septic

Yes Yes

No No

This facilitys food program has had past approval

Yes

No

Yes

No

List the number of children licensed for in the first column and the average daily census in the second column. (Proposed centers-estimate) Licensed For Average Daily Census

* 6 weeks to 1 year * 1 year
2 years 3 to 6 years 7 to 13 years

* If you have any children in these age groups, you must also complete two (2) "Infant and Toddler Nutrition / Food Service Program Supplements."

Page 1

State Form 46684 (R4 / 1-07) / BCC 0051

VENDING ONLY

INSTRUCTIONS:

A center that vends (obtains prepared meals and/or snacks from outside of its own facility) must submit: 1. a copy of the current contract with the vendor or written procedure (if self vending); and 2. a simple drawing which shows the area(s) in your center where you receive and serve the food, handwashing sinks, refrigerator and food/utensil storage (draw it in the space below or include with attachments).

Check the meals which are vended to your center

Breakfast

AM Snack

Lunch

PM Snack

Supper

Bedtime Snack

A. The equipment used to transport the food meets the National Sanitation Foundation standards so that: 1. Hot foods remain at or above 140o F. 2. Cold foods remain at or below 45o F. (41 oF or below is recommended) 3. Frozen foods remain at or below 0 o F. B. Transport equipment is easily sanitizable. C. The temperature of food is checked and recorded upon arrival at the child care center. D. All reusable food service equipment, utensils and dishes are: 1. Washed and sanitized at the center. 2. Returned to the vendor for washing / sanitizing.
Simple drawing of food serving area (number 2 above)

Yes Yes Yes Yes Yes

No No No No No

Yes Yes

No No

Page 2

State Form 46684 (R4 / 1-07) / BCC 0051

TO BE COMPLETED BY ALL CHILD CARE CENTERS INSTRUCTIONS: Check "Yes" for each item if it is a statement of the practice in your facility. Check "No" if the statement does not agree with your practice. Complete all questions. MENUS

1. Menus are written one (1) week or more in advance. 2. Complete menus for the current week are posted in the kitchen and where parents may easily see them. 3. There is a period of at least two (2) hours and no longer than three and one-half (3.5) hours between all snacks and meals.

Yes Yes

No No

4. List the starting time for: Breakfast A.M. Snack P.M. Snack Dinner Bedtime Snack

Yes

No Lunch
FOOD PREPARATION

5. Standardized recipes are used. 6. Food prepared at home is not used in the center.

Yes Yes

No No

7. A food thermometer is available and used to check for safe food temperatures.

Yes

No

MEAL SERVICE

8. Appropriate sizes and types of dishes, cups and utensils are available for all children.

Yes

No

9. Children wash their hands immediately before meals and snacks. 10. Staff persons assist and supervise children during meals and snacks. 11. Staff persons wash their hands immediately before handling food or assisting children during meals and snacks. 12. The required serving size of each food is given as the first serving; additional servings are available. 13. Once served, leftover food is disposed of.

Yes Yes Yes

No No No

List the fluid amount and size of cup (in Cup Size Fluid Amt. ounces) used for each of the following: a. Milk / juice at a.m. or p.m. snack b. Milk for 2-year olds c. Milk for 3 - 5-year olds at lunch d. Milk for 6 - 13-year olds

Yes

No

Yes

No

FOOD ALLERGIES / SPECIAL DIETS

14. All food allergies and special diets are approved in writing by a physician. 15. Child care providers are aware of special diets for children in their care.

Yes Yes

No No

16. A list of food allergies / special diets is posted in the kitchen. 17. If the parent provides food from home due to religion, personal beliefs or special diet, the food must be checked by the center to verify temperature and a Safe Transportation of Food Responsibility form must be signed. 21. Milk is the only beverage provided at lunch and dinner. 22. Milk is served from the original container. 23. Based on your average daily attendance, how much milk do you purchase for one week? 27. Food preparation surfaces are sanitized before and after use. 28. What product is used for sanitizing tables and food preparation surfaces?

Yes Yes

No No

JUICES / MILK / WATER

18. All fruit juices are 100% fruit juice (no added sugar or other sweeteners). 19. All non-citrus juices (apple, etc.) are enriched with vitamin C. 20. Either whole milk, 2% or 1% milk is served.

Yes Yes Yes

No No No

Yes Yes

No No

SANITATION

24. Food service personnel wash their hands before starting work, after using the bathroom, after coughing into hands and after performing nonfood related tasks. 25. Children are not allowed in the kitchen. 26. Dining tables are sanitized before and after meals / snacks.

Yes

No

Yes

No

Yes Yes

No No

Name of manufacturer Name of product

Page 3

State Form 46684 (R4 / 1-07) / BCC 0051

SANITATION (continued)

29. What is the strength of the sanitizing solution used on tables and food preparation surfaces? _________________ parts per million 30. What is the strength of the sanitizing solution used for dishes, utensils, pots and pans? _________________ parts per million or_________________ per gallon of water.
(Amount of sanitizer)

31. What product is used for sanitizing dishes, utensils and pots and pans in your three compartment sink? Name of manufacturer Name of product

Manual Procedure 32. Itemize each step of your dishwashing procedure Type Model

Commercial Dishwasher

Method of sanitizing (check one)
FOOD AND EQUIPMENT STORAGE

Chemical 170 hot water
o

33. All refrigerators have thermometers and are maintained at 41o F. or less. 34. All freezers have thermometers and are maintained at 0o F. or less. 35. Nothing is stored on the floor in the kitchen or in the food storage area.

Yes Yes Yes

No No No

36. Closed cabinets are used for storage of dishes, pots and pans and utensils. 37. Cleaning supplies are inaccessible to children. 38. Cleaning supplies are not stored above or with food.

Yes Yes Yes

No No No

NUTRITION EDUCATION

39. Nutrition education is being presented to the children, and documentation on site. 40. Nutrition education is being presented to the staff, and documentation on site.

Yes Yes

No No

41. Children do not assist in the preparation of any foods that are consumed by others.

Yes

No

The above information and attachments are correct, accurate and serve as a written commitment to follow the content and practices referred to within.
Signature of (check one) Owner President of Board of Directors Director Date signed (month, day, year)

Have you attached one (1) copy of the following to each program? 1. Two (2) weeks of menus 2. One (1) recipe used in, and size appropriate for, your center for a main dish casserole (with protein) 3. Simple drawing of the food preparation area 4. If vending any meals or snacks, a copy of the current vendor's contract and a simple drawing of your food serving area (not the vendor's kitchen) (Contract must be SIGNED and CURRENTLY DATED) or if you self vend from an off site kitchen, a copy of your vending procedure.

Page 4

STANDARDIZED MAIN DISH / CASSEROLE RECIPE
State Form 46684 (R4 / 1-07) / BCC 0051

BUREAU OF CHILD CARE 402 W. WASHINGTON ST., RM W386 INDIANAPOLIS, IN 46204

INSTRUCTIONS:

1. Use this recipe form or attach the recipe form which is used by your center or vending facility. 2. The following must be included: a. Name of recipe b. Size of serving (example: 1 1/2 ounces or 1/2 cup) c. Ingredients and amounts used (meats and cheeses must be stated in ounces or pounds) d. The number of portions (servings) the recipe makes (yields) (example: 25 portions or 50 portions) e. Directions for making the recipe 3. An example of a main dish/casserole recipe is on the back. You must substitute a different one.
Number of total portions Size of servings

Name of main dish recipe

INGREDIENTS

No. Portions:

AMOUNTS No. Portions:

No. Portions:

DIRECTIONS

Name of main dish recipe

Meat Loaf

Number of total portions

25 -- 50 -- 75

Size of servings

1/2 cup

INGREDIENTS

No. Portions: 25

AMOUNTS No. Portions: 50

No. Portions: 75

DIRECTIONS

Bread Slices Milk Ground Beef Eggs Onions (chopped) Celery (chopped) Salt Worcestershire Sauce

6 1/2 slices 1 1/4 cups 3 pounds 3 large 3/8 cup 1/2 cup 1 1/2 tsp. 1 T.

13 slices 2 1/2 cups 6 pounds 6 large 3/4 cup 1 cup 1 T. 2 T.

26 slices 5 cups 12 pounds 12 large 1 1/2 cup 2 cup 2 T. 4 T.

1. Beat bread and milk 2 minutes on low speed of mixer 2. Add remaining ingredients and mix 3 minutes on low speed 3. Place meat mixture in greased pan. Shape into 2 loaves 4. Bake 1 hour 10 min. at 375 F. Drain
o

MENU PLANNER - CHILD CARE CENTER The listed serving size is appropriate for children 2 years of age and above.
State Form 49955 (R / 12-06) / BCC 0068

BUREAU OF CHILD CARE 402 W. WASHINGTON ST., RM W386 INDIANAPOLIS, IN 46204

Week

Name of center

Menus written by:

MONDAY Food Item Amount Breakfast Time: ____________ Fruit or Juice Cereal or Toast Milk A.M. Snack Time: ____________

TUESDAY Food Item Amount

WEDNESDAY Food Item Amount

THURSDAY Food Item Amount

FRIDAY Food Item Amount

* #1 Component * #2 Component
Lunch Time: ____________ Meat, Fish, Poultry, Eggs, etc. Vegetable / Fruit / Salad Vegetable / Fruit / Salad Bread, Rice, or Pasta Milk P Snack .M. Time: ____________ * #1 Component * #2 Component

*

Two (2) of the five (5) components (bread, fruit or juice, dairy, vegetable, protein) must be served for AM and PM snack. If juice or milk is not one of the two (2) components, serve water. Vitamin C source must be served at either AM or PM snack or lunch daily. Two Vitamin A sources must be served at lunch each week.

MENU PLANNER - CHILD CARE CENTER The listed serving size is appropriate for children 2 years of age and above.
State Form 49955 (R / 12-06) / BCC 0068

BUREAU OF CHILD CARE 402 W. WASHINGTON ST., RM W386 INDIANAPOLIS, IN 46204

Week

Name of center

Menus written by:

MONDAY Food Item Amount Breakfast Time: ____________ Fruit or Juice Cereal or Toast Milk A.M. Snack Time: ____________

TUESDAY Food Item Amount

WEDNESDAY Food Item Amount

THURSDAY Food Item Amount

FRIDAY Food Item Amount

* #1 Component * #2 Component
Lunch Time: ____________ Meat, Fish, Poultry, Eggs, etc. Vegetable / Fruit / Salad Vegetable / Fruit / Salad Bread, Rice, or Pasta Milk P Snack .M. Time: ____________ * #1 Component * #2 Component

*

Two (2) of the five (5) components (bread, fruit or juice, dairy, vegetable, protein) must be served for AM and PM snack. If juice or milk is not one of the two (2) components, serve water. Vitamin C source must be served at either AM or PM snack or lunch daily. Two Vitamin A sources must be served at lunch each week.

FOOD SERVING SIZES Child Care Health Section
State Form 49956 (R / 12-06) / BCC 0069

BUREAU OF CHILD CARE 402 W. WASHINGTON ST., RM W386 INDIANAPOLIS, IN 46204 AVERAGE SIZE SERVING PER AGE 2 Yrs. 3 - 5 Yrs. 6 - 18 Yrs.

FOODS

SERVINGS FOR EACH CHILD PER DAY (24)

1 - 2 Yrs.

Milk -

Fluid pasteurized, homogenized fortified with vitamin A & D - whole, 2%, 1% (skim and buttermilk can be used only under a physician's order)

2-3

4 oz.

4 oz.

6 oz.

8 oz.

Note: Reconstituted dry milk shall not be used as a beverage. Vegetables and Fruits Vitamin C food source: Fruits: orange or grapefruit juice, a 100% fruit juice fortified with vitamin C (e.g. grape, pineapple, apple), oranges, grapefruit, tangerines, cantaloupe, strawberries, kiwi fruit, papaya, tangelo, watermelon, pineapple, and raspberries. Vitamin A food sources: Vegetables: carrots, winter squash, acorn squash, butternut squash, pumpkin, yams, sweet potatoes, asparagus, tomatoes, spinach, turnip greens, kale, mustard greens, collard greens, beet greens, peas and carrots, mixed vegetables, broccoli. Fruits: cantaloupe, apricots, peaches, papaya, purple plums, nectarines and mangos. Protein Foods: eggs, crab meat, liver (equal to 3 servings of vitamin A per week). Meat and Other Protein Foods (Main Entrees) Cooked lean meat, poultry, fish Protein equivalents: Amounts listed below are equal to 1 ounce of meat 1 ounce Cheese 1/4 cup Cottage Cheese 1 Egg 2T Peanut Butter 1/2 cup Cooked Dried Beans Casseroles Meat Salads Bread and Cereal Group (whole grain and enriched) Bread Dry Cereal Cooked Cereal Rice / Noodles Crackers Saltines Graham crackers (2 1/2" square) Variety of crackers (1 - 1 1/2" squares) Other Foods Butter or margarine used in cooking or as a spread 1/2 - 1 tsp. 1 tsp. 1 tsp. 3 tsp. 3-4 1/4 slice 2 - 3T 2T 2 - 3T 2 sq. 1/2 sq. 2 1/2 slice 1/3 cup 1/4 cup 1/4 cup 2 sq. 1 sq. 3 1/2 slice 1/2 cup 1/4 cup 1/4 cup 3 - 4 sq. 1 sq. 5-6 1 slice 3/4 cup 1/2 cup 1/2 cup 5 - 8 sq. 2 sq. 10 - 12 4 or more 1 1 - 2T 1/2 cup 3T 1/2 cup 1/4 cup 1/2 cup 1/2 cup 1/2 cup

4 vitamin A food sources per week must be served at dinner (residential). 2 vitamin A food sources per week must be served at lunch (child care).

1 - 2T

3T

1/4 cup

1/2 cup

2

1/2 - 1 oz.

1 oz.

1 1/2 oz.

2 - 3 oz.

1/2 oz. 2T 1/2 1T 1/4 cup 1/4 cup 1/4 cup

1 oz. 1/4 cup 1 2T 1/2 cup 1/3 cup 1/4 cup

1 1/2 oz. 1/3 cup 1 1/2 3T 3/4 cup 1/2 cup 1/3 cup

2 - 3 oz. 1/2 - 1/3 cup 2-3 4 - 6T 1 - 1 1/2cup 1 - 1 1/2 cup 1/2 - 1 cup

MENU PATTERN
State Form 49957 (R / 12-06) / BCC 0070

Breakfast 1/4 cup fruit or fruit juice 1/2 slice bread 3/4 cup milk AM Snack Two (2) of the five (5) food components (bread, fruit or juice, dairy, vegetable, protein) #1 Component from a food group #2 Component from a second food group (Provide water as a beverage when juice or milk is not served as one component). Lunch 1 1/2 ozs. high protein food 2 separate 1/4 cup servings of vegetables / salad / fruit 1/2 slice bread 3/4 cup milk

PM Snack Two (2) of the five (5) food components (bread, fruit or juice, dairy, vegetable, protein) #1 Component from a food group #2 Component from a second food group (Provide water as a beverage when juice or milk is not served as one component). Dinner 1 1/2 ozs. high protein food 2 separate 1/4 cup servings of vegetables / salad / fruit 1/2 slice bread 3/4 cup milk Bedtime Snack 1/2 cup vitamin C fruit or fruit juice or 1/2 cup milk 1/2 slice bread

Do not serve a competing beverage with milk. Milk is the only beverage to be served at meals. Two (2) vitamin A sources must be served at lunch and at dinner each week. Vitamin C must be served at either AM or PM snack or lunch daily. Dessert type items ( i.e., cookies, cake, pie, jello, etc.): no more than two (2) per week, may be counted. Dessert items are optional and do not count as a required food component.
PROTEIN FOODS

Main dishes (entrees) made with meat, poultry, fish, cheese, eggs or peanut butter are considered high protein dishes. 1. Serve plain high protein foods (example: chicken leg) at least two (2) times each week (instead of casseroles). List serving sizes for plain high protein foods in ounces (example: hot dog, 1 1/2 ounces). 2. Provide variety. Do not serve the same main dish more than once every two weeks. 3. When sandwiches are on the menu, you may provide the protein by: a. Including the required amount of high protein food in the sandwich (example: for a 3-year-old, 1 slice bread with 1 ounce of cheese and 1/2 ounce of ham): or by b. serving part of the required amount of protein in the sandwich and the rest of the amount of protein in a small serving of another high protein food (example: for a 3-year-old, 1 slice bread with 2 tablespoons peanut butter plus a 1 ounce cheese cube). 4. The serving size for peanut butter for 6- to 12-year old children is 4 to 6 tablespoons. This amount may be too much to be placed in one sandwich; therefore, you may serve one peanut butter sandwich (made with 2 tablespoons peanut butter) plus another protein food (example: hard-cooked egg). 5. If spaghetti, chili, pizza or casseroles are homemade, write "homemade" on the menu. If you are using commercial products instead, extra high protein food must be added to ensure adequate protein in each serving. When you add extra high protein food, write this on the menu (example: hamburger added). 6. Dried beans (example: baked beans) are a low quality protein food, therefore, a larger amount must be served to each child in order to give enough protein. Since most 3- to 6-year-olds cannot eat more than 1/2 cup of beans or bean soup, you must serve at least 1/2 ounce of another protein when beans or bean soup are the main sources of protein in a meal.
VEGETABLES

1. Homemade soups which contain at least 1/4 cup of vegetable in each 1/2 cup serving will count as one vegetable serving but "homemade" must be written on the menu. Commercial soups must have added vegetables if counted as a vegetable component. 2. These foods are high in protein and do not count as vegetables: cottage cheese and deviled eggs. 3. These foods do not count as vegetables: potato chips, potato sticks, corn chips, taco chips, nacho chips, tomato sauce, commercial soups. 4. The following are bread-equivalent foods and do not count as vegetables: macaroni, rice, spaghetti, macaroni salad, noodles. 5. Gelatin with fruit and/or vegetables does not count as a vegetable or fruit serving unless it contains the required amount of vegetables and/or fruit in each serving.

MENU PATTERN (continued)
State Form 49957 (R / 12-06) / BCC 0070

BREAD SERVINGS

Bread (wheat, cinnamon, cornbread, etc.) Crackers (graham, rye, sesame, wheat, etc.)

Dry Cereals / Cooked Cereals Plain Doughnuts Macaroni Salad French Toast

Pancakes Spaghetti Popcorn Party Mix

Macaroni Tortillas Pretzels Muffins

Waffles Rice

Potato chips, corn chips and similar foods are high in fat and low in nutrients and may not be used as bread equivalents.
MILK

Serve either whole milk, 2%, or 1% milk. Do not serve skim milk or nonfat dry (powdered) milk unless a child's physician has given a written order. Do not serve a competing beverage with milk (i.e., cola, lemonade, tea, water, juice, etc.)
VITAMIN C SOURCES

Serve one (1) source per day at AM or PM snack to daytime children. Serving size: 1/2 cup, all ages. If you are open in the evening, serve another source at the bedtime snack to the evening children. Fruits: Orange Sections Strawberries Tangerine Sections Kiwi Fruit Orange Juice Vegetables: Asparagus Broccoli Cabbage Orange-Grapefruit Juice Grapefruit Cantaloupe Papaya Cubes Watermelon Pineapple Raspberries Tangelo Sections Grapefruit Juice Grape Juice with Vitamin C Apple Juice with Vitamin C 100% Juice Blends with Vitamin C Vegetable Juice with Vitamin C Tomato Juice with Vitamin C Pineapple Juice with Vitamin C

Cauliflower Kale Peppers

Sweet Potatoes Tomatoes

VITAMIN A SOURCES

Vegetables may be served raw (in salad or cut up) or cooked. Vegetables: Carrots Winter Squash Acorn Squash Butternut Squash Fruits: Cantaloupe Sweet Potatoes Pumpkin Broccoli Yams Spinach Tomatoes Asparagus Turnip Greens Kale Collard Greens Mustard Greens Beet Greens

Apricots Nectarines

Peaches Mangoes

Papaya

High Protein Foods: Liver

Eggs
SERVING SIZES

Crab Meat

The serving sizes written on your menu should be for the age of your largest group in attendance.
MENU WRITING HINTS

The specific name of the food or beverage and how it is prepared must be written on the menu. Correct Example: Baked Chicken Leg Orange Juice Cornflakes Fresh Peach Incorrect Example: Chicken Juice Cereal Peach

SANITIZING SOLUTIONS
State Form 49973 (R2 / 8-06) / BCC 0024

FAMILY AND SOCIAL SERVICES ADMINISTRATION DIVISION OF FAMILY RESOURCES BUREAU OF CHILD CARE CHILD CARE SECTION

If you are using a bleach solution for sanitizing your facility, use the following concentrations. These solutions must be made daily using warm water. (Dont use cold or very hot water.) One person should be designated to make these sanitizing solutions. LABEL BOTTLES WITH CORRECT SOLUTION STRENGTH AND DATE OF PREPARATION.

Dishes, toys, and items you submerge in the bleach solution for one minute: 50 parts per million (check with chlorine test strips) (Approximately one-half teaspoon chlorine to one gallon water.)

To
1/2 Teaspoon Bleach

1 GALLON CONTAINER

CHLORINE
10 50 100 200

50 ppm Tables, food preparation areas, toys, cots, and items you spray bleach solution on to sanitize: 1 tablespoon chlorine to one gallon water. (Paper test strip will show dark at 200 ppm.) When sanitizing surfaces such as cots, toys, counter tops and tables with 200 ppm bleach solution the following contact times must be followed: l Sprayed surfaces must be wet for one minute before wiping dry with a disposable paper towel l Wet wiped surfaces must wait two minutes before being wiped dry with a disposable paper towel.

To
1 Tablespoon Bleach

1 GALLON CONTAINER

CHLORINE
10 50 100 200

200 ppm

* Universal Precautions: For areas saturated with blood

or blood products: 10% solution - label your spray container indicating this concentration. (One cup bleach to 9 cups water in a one gallon container.) Test strips will turn very dark and then turn back to white. Bottle must be dated when made and solution discarded after 24 hours.

1 Cup Bleach To

IN

1 GALLON CONTAINER

9 Cups Water

* Diaper changing table and areas where a small amount

of blood is visible: One (1) tablespoon bleach to one (1) quart water or equivalent germicidal. Test strips will turn very dark and then turn back to white. Bottle must be dated when made and solution discarded after 24 hours.

To
1 Tablespoon Bleach

1 Quart Water

If you are using a sanitizer other than a bleach solution, check with the Child Care Section for equivalent sanitizing solutions. Call 317 / 233-5412 or 1-877-511-1144 for additional assistance.

* This is a stronger concentration of chlorine than previously required. It has been changed to this concentration as recommended by the
Centers for Disease Control federal guidelines and the Universal Precautions guidelines. Do not use this solution on tables, toys, cots, or food preparation areas.

State Form 46684 (R4 / 1-07) / BCC 0051

BUREAU OF CHILD CARE 402 W. WASHINGTON ST., RM W386 INDIANAPOLIS, IN 46204

HELP FOR YOUR FOOD PROGRAM

I. Recipes
When calculating protein content for your Standardized Entree Recipe remember to allow for loss due to fat, water content and bone in meats. A rule of thumb to follow would be 25% loss for boneless meats such as ground beef, stew meat and roasts. Figure approximately eight one and one-half ounce servings per pound. For bony meats such as chicken and bone in roasts, loss is greater at 35% or more and would yield only four to six servings per pound. Precooked meats and hard or semi-soft cheese can be calculated at straight weight; i.e., approximately 10 1/2 one and one-half ounce servings per pound. Cottage cheese is one-fourth cup per one ounce or 5.3 servings of 1.5 ounces per pound. Eggs are counted as one ounce protein each egg (8 servings of 1.5 ounces per dozen eggs). To calculate the amount of servings of one and one-half ounces protein your recipe provides, estimate the number of servings for each protein ingredient and add together.

Example:

Recipe Calls For 5 lb. ground beef (8 servings per lb. x 5 = 40) = 40 servings of 1.5 oz. 1 lb. cheese (2 cups grated) 10.5 servings / lb. = 10.5 servings of 1.5 oz. 50.5 servings of 1.5 oz. provided

Or calculate the total protein available as follows: Total weight - loss percentage (25% / 35%) = protein available. Divide protein available by serving size (1 1/2 oz. / 2 ozs.) to get number of servings provided.

Example:
5 lbs. (80 ozs.) ground beef - 25% = 60 ozs. protein divided by serving size of 1.5 ozs. = 40 servings of 1.5 ozs. each or divide by 2 ozs. = 30 servings of 2 ozs. each. 5 lbs. (80 ozs.) bone-in roast - 35% = 52 ozs. protein divided by serving size of 1.5 ozs. = 34.5 servings of 1.5 ozs. each or divide by 2 ozs. = 26 servings of 2 ozs. each. Be sure to state the serving size and total number of servings on your recipe. The serving size of mixed entree recipes (casseroles) must be stated in cups (.5 - 1.5 cups) not ounces. Plain meat dishes are stated in ounces. Request a copy of the "Food Buying Guide" from your Child Care Facilities Surveyor for a quick reference of number of servings provided per unit on food items.

II. Milk Quantities
To estimate the amount of milk your center would need to serve the correct serving size of milk to children two times a day per week, estimate the average attendance for each age group and calculate as follows: 1. Number of one and two year olds 2. Number of three to five year olds x 40 oz. factor (based on 4 oz. serving size) 40 oz. factor (based on 8 oz. serving size)

x 60 oz. factor (based on 6 oz. serving size)

3. Number of before and after schoolers (6-12 years) x

(continued)

State Form 46684 (R4 / 1-07) / BCC 0051

II. Milk Quantities (continued)
Add total (numbers 1, 2 and 3) and divide by 128 oz. (gallon) to estimate number of gallons needed per week.

Example:

10 children (1 - 2) x 40 oz. 50 children (3 - 5) x 60 oz. 72 Total

=

400 oz. (based on lunch and one snack)

= 3000 oz. (based on lunch and one snack) 3880 oz. divided by 128 = 30.3 gal. / week

12 before and after schoolers x 40 = 4800 oz. (based on one snack only)

If most of your children also eat breakfast at the center, this would need to be increased accordingly. (Add 20 to one and two's factor; add 30 to three to six factor; add 40 to schoolage factor.)

MANUAL UTENSIL AND EQUIPMENT WASHING
State Form 49958 (R / 12-06) / BCC 0071

BUREAU OF CHILD CARE 402 W. WASHINGTON ST., RM W386 INDIANAPOLIS, IN 46204

Pre-Scrape or Pre-Flush WASH RINSE SANITIZE

Air Dry

Soap and Water

Clear Water

Dish Basket

Booster Heater

THIS OPERATION IS ONLY AS EFFECTIVE AS THE PERSON DOING THE DISHWASHING

1 Scrape or Pre-Flush . To remove food residues.

2. Wash In warm water (approx. 80°F 110°F) containing an effective detergent until all visible food particles and grease have been removed.

3. Rinse In clean warm water to remove the soap film and remaining food particles. (W a t e r t e m p e r a t u r e should be 100°F 110°F)

4. Sanitize By one of two methods: 1. Immersing completely in an effective chemical solution* for 60 seconds. 2. Immersing completely in hot water maintained at 170°F** for 3 0 seconds.

5. Air Dry

Prior to storing in a clean and protective place.

* **

A factor to remember when using chemicals for sanitizing is the concentration of active ingredients being used. This will vary with different chemicals and must be rigidly controlled if effective sanitization is to be accomplished. Read the label, ask your supervisor or your local health department for required amounts. Temperature of water = 80°F 110°F.

Maintaining water at 170°F. is accomplished by use of an automatically controlled water heater or other effective means (running hot water from a fixture to maintain this temperature is not considered satisfactory in meeting this requirement.)

CLEANING SCHEDULE
State Form 49959 (R / 12-06) / BCC 0072

BUREAU OF CHILD CARE 402 W. WASHINGTON ST., RM W386 INDIANAPOLIS, IN 46204

FOR MONTHLY - USE SECOND TUESDAY, FIRST WEDNESDAY, ETC. FOR WEEKLY - USE THURSDAY, MONDAY, ETC. FOR TWICE A MONTH - USE FIRST AND THIRD TUESDAY, SECOND AND FOURTH THURSDAY, ETC.
CLEANING SCHEDULE - Indicate if done daily, weekly, or monthly Monday Clean / Wash Inside of Refrigerator Cover and Label All Food or Beverage in Refrigerator Clean Counter Tops Clean Outside of Refrigerator Clean Oven Hood, Fan, Filter Clean Outside of Stove Clean Inside of Oven / Burners and Burner Plates Clean Stove Tops Wash / Clean Can Opener Empty Trash Wash Trash Cans Sweep Floors Mop / Scrub Floors Clean Cabinets on Inside and Outside Clean / Scrub Inside of Sinks Clean / Scrub Handwashing Sink Clean and Wash Dishwasher On Inside and Outside Clean Out Garbage Disposal Tuesday Wednesday Thursday Friday