Standard+Five+-+Health

CRITERIA 5.2

// At least one staff member who has a certificate showing satisfactory completion of pediatric first aid training, including managing a blocked airway and providing rescue breathing for children, is always present with each group of children. When the program includes swimming and wading and when a child in the group has a special health condition that might require CPR, one staff person who has successfully completed training in CPR is present in the program at all times. //

// Kelsey and Joleen have been recently trained on First Aid and CPR - here is Kelsey's current certificate but new ones from their recent training are expected to arrive soon: //

CRITERIA 5.3

// The program follows these practices in the event of an illness: //
 * // If an illness prevents the child from participating comfortably in activities or creates a greater need for care than the staff can provide without compromising the health and safety of the other children, or if a child’s condition is suspected to be contagious and requires exclusion as identified by public health authorities, then the child is made comfortable in a location where she or he is supervised by a familiar caregiver. If the child is suspected of having a contagious disease, then, until he or she can be picked up by the family, the child is located where new individuals will not be exposed. //
 * // The program immediately notifies the parent, legal guardian, or other person authorized by the parent when a child has any sign or symptom that requires exclusion from the program. //
 * // A program that allows ill children or staff to remain, the program implements plans that have been reviewed by a health professional about (a) what level and types of illness require exclusion; (b) how care is provided for those who are ill but who are not excluded: and (c) when it is necessary to require consultation and documentation from a health care provider for an ill child or staff member. //

// From Handbook: //


 * HEALTH AND SAFETY** (NAEYC 5.A.02, 5.A.05; IQPPS 9.12; Standard 5)

The Mustard Seed Preschool Program is committed to promoting wellness and to safeguard the health and safety of children and adults who participate in our program. In order to provide a safe and secure environment for every child and adult, we follow guidelines required by the Quality Preschool Program Standards, regulatory agencies and pediatric authorities in the field.

**Physical Exam** Families must provide a physical form signed by your child’s doctor prior to admission to the program. When a child is overdue for any routine health services, parents, legal guardians, or both provide evidence of an appointment for those services before the child’s entry into the program and as a condition of remaining enrolled in the program. 4 Vaccines of DtaP or DTP 3 Vaccines of Polio 1 Vaccine of MMR (measles, mumps, rubella) 3 Vaccines of Hib or 1 after 15 months of age 3 Vaccines of Hepatitis B (not required for at preschool, but required at the Kindergarten level.) 1 Chicken Pox (varicella) 4 Prevnar
 * Health and Immunization Certificates** (IQPPS 5.1)
 * All preschool children must submit documentation of proper immunization prior to enrolling in preschool.** As per Iowa State Department of Health, children must have received the following vaccinations. All children must have their immunizations up to date and cards turned in before starting school. Religious and medical exemption is available if necessary.

All enrolled preschool children are encouraged to have a dental examination to ensure proper dental health. Students entering kindergarten are now required to have a dental exam prior to enrollment.
 * Dental Exam**

Staff that is trained in First Aid and CPR and will treat minor injuries on the spot. An incident report will be completed and, if necessary, the parent will be notified based on the seriousness of the injury. For more severe injuries requiring medical attention, the child will be taken to the designated hospital while the parents and family physicians are being notified. If an injury results in spilling of blood or any other body fluid, staff will wear latex free gloves and clean up appropriately while keeping other children out of reach.
 * Caring for an Injured Child**

**Insurance** The preschool is aware that when there is a large group of children playing together there may be some accidents. Thus, the school encourages parents to have insurance. The state of Iowa does offer insurance through it HAWK-I insurance program with low premium insurance options for families that cannot afford regular insurance costs. See the school administrator or your child’s teacher for an I-HAWK brochure. **Blood Borne Pathogens** In accordance with regulations governed by OSHA, all persons handling any item contaminated with body fluids will wear latex free gloves. For example: changing diapers, clothing soiled with urine, stool, vomit or blood. **Head Lice** Head lice are a common occurrence in schools. Any student found to have lice would be excluded from school from the end of the school day until after the first treatment with an appropriate pediculocide and removal of nits.
 * Policy Regarding Head Lice**

 1. If a child is found to be infected, the parent is notified to come and take the child home and is given instructions for treatment.  2. Child may return to school the next day after appropriate treatment is completed.

Health and safety information collected from families will be maintained on file for each child in the school nurse’s office. Files are kept current by updating as needed, but at least quarterly. The content of the file is confidential, but is immediately available to administrators or teaching staff who have consent from a parent or legal guardian for access to records; the child’s parent or legal guardian; and regulatory authorities, upon request. (QPPS 10.10)
 * Health and Safety Records**


 * Child Health and Safety Records will include: ** (IQPPS 5.1)

1. Results of health examination, showing up-to-date immunizations and screening tests with an indication of normal or abnormal results and any follow-up required for abnormal results; 2. Current emergency contact information for each child, that is kept up to date by a specified method during the year; 3. Names of individuals authorized by the family to have access to health information about the child; 4. Instructions for any of the child’s special health needs such as allergies or chronic illness (e.g., asthma, hearing or vision impairments, feeding needs, neuromuscular conditions, urinary or other ongoing health problems, seizures, diabetes); 5. Individual emergency care plans for children with known medical or developmental problems or other conditions that might require special care in an emergency (allergy, asthma, seizures, orthopedic or sensory problems, and other chronic conditions; conditions that require regular medication or technology support; and (QPPS 10.14) 6. Supporting evidence for cases in which a child is under-immunized because of a medical condition (documented by a licensed health professional) or the family’s beliefs. Staff implement a plan to exclude the child promptly if a vaccine-preventable disease to which children are susceptible occurs in the program.


 * General Health and Safety Guidelines**
 * § All staff must be alert to the health of each child, known allergies, or special medical conditions.
 * § Under the supervision of the preschool teacher, all staff must be alert to the whereabouts of all children. Systems are in place for accounting for children at regular intervals, especially during periods of transition.
 * § All staff are to follow proper procedures for hand washing, using disinfectant, and following universal precautions to prevent infections.
 * § All staff are familiar with evacuation routes and procedures.
 * § All teaching staff complete “Occupational Exposure to Bloodborne Pathogens” annually.
 * § At least one staff member who has a certificate of satisfactory completion of pediatric first-aid training, including managing a blocked airway and providing rescue breathing for infants and children, is always present with each group of children. When a child in the group has a special health condition that might require CPR, one staff person who has successfully completed training in CPR is present in the program at all times. (QPPS 5.4)

Illness or Injury: (NAEYC 5.A.02, IQPPS 5.3) We strive to prevent the spread of illness and your cooperation with our policies will be of great benefit to all of the staff and children attending. Other factors, such as appearance, temperament, and ability to participate in planned programming also need to be considered. Your child must be symptom free (no fever, diarrhea, or vomiting, etc.) for at least 24 hours before returning to school. If your child has any one of the following conditions, you will be notified to pick up your child as soon as possible. If your child has any of the following symptoms during the night, he or she will not be admitted the following morning for the safety of the other children.
 * Contagious conditions (for example – chicken pox, flu, head lice, pink eye, impetigo)
 * Fever over 100 degrees-can return to school 24 hours after fever is gone, without medication
 * Vomiting-can return to school 24 hours after last episode
 * Diarrhea- can return to school 24 hours after last episode
 * Open and draining sores
 * Strep-can return to school 24 hours after initial medication
 * Unknown rash
 * Constant cough or nasal drainage
 * Signs of pain- stomach, headache, sore throat, etc…
 * Accident requiring medical attention

In certain situations, it may be necessary to call 911 for transport to the hospital for emergency treatment, with parents/guardians being notified as quickly as possible.

Please inform the teacher if your child has been exposed to any contagious diseases, since this may affect other children at the school. If your child will be absent, please call as soon as the decision has been made that your child will not be attending. If parents are in doubt it is recommended to keep their child at home.

When a child is sick at school, the preschool will keep the child supervised away from the other children. This may include in the nurses office, or away from the other children as to not contaminate them. Parents are asked to stop in the office and we will release the child to the parent or guardian.

Upon arrival at school, each child is observed by teaching staff for signs of illness or injury that could affect the child’s ability to participate comfortably in the daily activities. Children will be excluded when a child is not able to participate comfortably; if the illness requires more care than staff are able to provide without compromising the needs of the other children in the group; or if keeping the child at school poses an increased risk to the child or to other children or adults with whom the child will come in contact.

When a child develops signs of an illness during their day at preschool, parents, legal guardians, or other person authorized by the parent will be notified immediately to pick up the child. For this reason, please be sure that we have current, accurate phone numbers for you, your authorized emergency contact person and your child’s pediatrician. In the meantime, we will provide the child a place to rest until the parent, legal guardian or designated person arrives under the supervision of someone familiar with the child. If the child is suspected of having a contagious disease, then until she or he can be picked up, the child is located where new individuals will not be exposed.

Please notify staff if your child has been or is exhibiting any of these for a known reason, such as being on an antibiotic, recently received a tetanus shot, etc. other than illness: such as diarrhea from medication or fever from immunization. Please alert your preschool center staff so they can work through the situation with you. You may still need to take your child home if the condition becomes severe.

Your child must also stay home for at least 24 hours after the doctor prescribes a medication for a contagious infection. Check with your physician or call the school nurse if you are not sure.

The Mustard Seed Preschool Program may allow ill children or staff to remain in the program based on a plan that has been reviewed by a health professional about (a) what level and types of illness require exclusion; (b) how care is provided for those who are ill but who are not excluded; and (c) when it is necessary to require consultation and documentation from a health care provider for an ill child or staff member.

CRITERIA 5.4

// Staff and teachers provide information to families verbally and in writing about any unusual level or type of communicable disease to which their child was exposed, signs and symptoms of the disease, mode of transmission, period of communicability and control measures that are being implemented at the program and that the families should implement at home. The program has documentation that it has cooperative arrangements with local health authorities and has, at least annually, made contact with those authorities to keep current on relevant health information and to arrange for obtaining advise when outbreaks of communicable disease occur. //

// From Handbook: //


 * HEALTH AND SAFETY** (NAEYC 5.A.02, 5.A.05; IQPPS 9.12; Standard 5)

The Mustard Seed Preschool Program is committed to promoting wellness and to safeguard the health and safety of children and adults who participate in our program. In order to provide a safe and secure environment for every child and adult, we follow guidelines required by the Quality Preschool Program Standards, regulatory agencies and pediatric authorities in the field.

**Physical Exam** Families must provide a physical form signed by your child’s doctor prior to admission to the program. When a child is overdue for any routine health services, parents, legal guardians, or both provide evidence of an appointment for those services before the child’s entry into the program and as a condition of remaining enrolled in the program. 4 Vaccines of DtaP or DTP 3 Vaccines of Polio 1 Vaccine of MMR (measles, mumps, rubella) 3 Vaccines of Hib or 1 after 15 months of age 3 Vaccines of Hepatitis B (not required for at preschool, but required at the Kindergarten level.) 1 Chicken Pox (varicella) 4 Prevnar
 * Health and Immunization Certificates** (IQPPS 5.1)
 * All preschool children must submit documentation of proper immunization prior to enrolling in preschool.** As per Iowa State Department of Health, children must have received the following vaccinations. All children must have their immunizations up to date and cards turned in before starting school. Religious and medical exemption is available if necessary.

All enrolled preschool children are encouraged to have a dental examination to ensure proper dental health. Students entering kindergarten are now required to have a dental exam prior to enrollment.
 * Dental Exam**

Staff that is trained in First Aid and CPR and will treat minor injuries on the spot. An incident report will be completed and, if necessary, the parent will be notified based on the seriousness of the injury. For more severe injuries requiring medical attention, the child will be taken to the designated hospital while the parents and family physicians are being notified. If an injury results in spilling of blood or any other body fluid, staff will wear latex free gloves and clean up appropriately while keeping other children out of reach.
 * Caring for an Injured Child**

**Insurance** The preschool is aware that when there is a large group of children playing together there may be some accidents. Thus, the school encourages parents to have insurance. The state of Iowa does offer insurance through it HAWK-I insurance program with low premium insurance options for families that cannot afford regular insurance costs. See the school administrator or your child’s teacher for an I-HAWK brochure. **Blood Borne Pathogens** In accordance with regulations governed by OSHA, all persons handling any item contaminated with body fluids will wear latex free gloves. For example: changing diapers, clothing soiled with urine, stool, vomit or blood. **Head Lice** Head lice are a common occurrence in schools. Any student found to have lice would be excluded from school from the end of the school day until after the first treatment with an appropriate pediculocide and removal of nits.
 * Policy Regarding Head Lice**

 1. If a child is found to be infected, the parent is notified to come and take the child home and is given instructions for treatment.  2. Child may return to school the next day after appropriate treatment is completed.

Health and safety information collected from families will be maintained on file for each child in the school nurse’s office. Files are kept current by updating as needed, but at least quarterly. The content of the file is confidential, but is immediately available to administrators or teaching staff who have consent from a parent or legal guardian for access to records; the child’s parent or legal guardian; and regulatory authorities, upon request. (QPPS 10.10)
 * Health and Safety Records**


 * Child Health and Safety Records will include: ** (IQPPS 5.1)

1. Results of health examination, showing up-to-date immunizations and screening tests with an indication of normal or abnormal results and any follow-up required for abnormal results; 2. Current emergency contact information for each child, that is kept up to date by a specified method during the year; 3. Names of individuals authorized by the family to have access to health information about the child; 4. Instructions for any of the child’s special health needs such as allergies or chronic illness (e.g., asthma, hearing or vision impairments, feeding needs, neuromuscular conditions, urinary or other ongoing health problems, seizures, diabetes); 5. Individual emergency care plans for children with known medical or developmental problems or other conditions that might require special care in an emergency (allergy, asthma, seizures, orthopedic or sensory problems, and other chronic conditions; conditions that require regular medication or technology support; and (QPPS 10.14) 6. Supporting evidence for cases in which a child is under-immunized because of a medical condition (documented by a licensed health professional) or the family’s beliefs. Staff implement a plan to exclude the child promptly if a vaccine-preventable disease to which children are susceptible occurs in the program.


 * General Health and Safety Guidelines**
 * All staff must be alert to the health of each child, known allergies, or special medical conditions.
 * Under the supervision of the preschool teacher, all staff must be alert to the whereabouts of all children. Systems are in place for accounting for children at regular intervals, especially during periods of transition.
 * All staff are to follow proper procedures for hand washing, using disinfectant, and following universal precautions to prevent infections.
 * All staff are familiar with evacuation routes and procedures.
 * All teaching staff complete “Occupational Exposure to Bloodborne Pathogens” annually.
 * At least one staff member who has a certificate of satisfactory completion of pediatric first-aid training, including managing a blocked airway and providing rescue breathing for infants and children, is always present with each group of children. When a child in the group has a special health condition that might require CPR, one staff person who has successfully completed training in CPR is present in the program at all times. (QPPS 5.4)

Illness or Injury: (NAEYC 5.A.02, IQPPS 5.3) We strive to prevent the spread of illness and your cooperation with our policies will be of great benefit to all of the staff and children attending. Other factors, such as appearance, temperament, and ability to participate in planned programming also need to be considered. Your child must be symptom free (no fever, diarrhea, or vomiting, etc.) for at least 24 hours before returning to school. If your child has any one of the following conditions, you will be notified to pick up your child as soon as possible. If your child has any of the following symptoms during the night, he or she will not be admitted the following morning for the safety of the other children.
 * Contagious conditions (for example – chicken pox, flu, head lice, pink eye, impetigo)
 * Fever over 100 degrees-can return to school 24 hours after fever is gone, without medication
 * Vomiting-can return to school 24 hours after last episode
 * Diarrhea- can return to school 24 hours after last episode
 * Open and draining sores
 * Strep-can return to school 24 hours after initial medication
 * Unknown rash
 * Constant cough or nasal drainage
 * Signs of pain- stomach, headache, sore throat, etc…
 * Accident requiring medical attention

In certain situations, it may be necessary to call 911 for transport to the hospital for emergency treatment, with parents/guardians being notified as quickly as possible.

Please inform the teacher if your child has been exposed to any contagious diseases, since this may affect other children at the school. If your child will be absent, please call as soon as the decision has been made that your child will not be attending. If parents are in doubt it is recommended to keep their child at home.

When a child is sick at school, the preschool will keep the child supervised away from the other children. This may include in the nurses office, or away from the other children as to not contaminate them. Parents are asked to stop in the office and we will release the child to the parent or guardian.

Upon arrival at school, each child is observed by teaching staff for signs of illness or injury that could affect the child’s ability to participate comfortably in the daily activities. Children will be excluded when a child is not able to participate comfortably; if the illness requires more care than staff are able to provide without compromising the needs of the other children in the group; or if keeping the child at school poses an increased risk to the child or to other children or adults with whom the child will come in contact.

When a child develops signs of an illness during their day at preschool, parents, legal guardians, or other person authorized by the parent will be notified immediately to pick up the child. For this reason, please be sure that we have current, accurate phone numbers for you, your authorized emergency contact person and your child’s pediatrician. In the meantime, we will provide the child a place to rest until the parent, legal guardian or designated person arrives under the supervision of someone familiar with the child. If the child is suspected of having a contagious disease, then until she or he can be picked up, the child is located where new individuals will not be exposed.

Please notify staff if your child has been or is exhibiting any of these for a known reason, such as being on an antibiotic, recently received a tetanus shot, etc. other than illness: such as diarrhea from medication or fever from immunization. Please alert your preschool center staff so they can work through the situation with you. You may still need to take your child home if the condition becomes severe. Your child must also stay home for at least 24 hours after the doctor prescribes a medication for a contagious infection. Check with your physician or call the school nurse if you are not sure.

The Mustard Seed Preschool Program may allow ill children or staff to remain in the program based on a plan that has been reviewed by a health professional about (a) what level and types of illness require exclusion; (b) how care is provided for those who are ill but who are not excluded; and (c) when it is necessary to require consultation and documentation from a health care provider for an ill child or staff member.

Staff and teachers provide information to families verbally and in writing about any unusual level or type of communicable disease to which their child was exposed, signs and symptoms of the disease, mode of transmission, period of communicability, and control measures that are being implemented at the program and that the families should implement at home. The program has documentation that it has cooperative arrangements with local health authorities and has, at least annually, made contact with those authorities to keep current on relevant health information and to arrange for obtaining advice when outbreaks of communicable disease occur.
 * Reporting Communicable Diseases** (IQPPS 5.4)

Copy of Exposure notice that hangs on the door:

Immunization Schedule for Cherokee County:

CRITERIA 5.6

// To protect against cold, heat, sun injury, and insect borne disease, the program ensures that: //
 * // Children wear clothing that is dry and layered for warmth in cold weather; //
 * // Children have the opportunity to play in the shade. When in the sun they wear sun-protective clothing, applied skin protection, or both. Applied skin protection will be either sunscreen or sun block with UVB and UVA protection of SPF 15 or higher that is applied to exposed skin (only with written permission from parent) //
 * // When public health authorities recommend use of insect repellents, due to a high risk of insect-borne disease, only repellents containing DEET are used. Staff apply insect repellent no more than one a day and only with written parental permission. //

// From Handbook: //


 * Outside Play **

We have daily opportunities for outdoor play as the weather permits and provided the weather air quality and environmental safety conditions do not pose a threat. This allows children the opportunity to develop their large muscle skills, get exercise, and be active. Sometimes we spend longer getting bundled up than we spend outside. We use the Child Care Weather Watch guidelines produced by Healthy Child Care Iowa to determine if the Wind Chill Factor or Heat Index is safe for outdoor play.
 * Outside Play and Learning** (IQPPS 5.5, 5.6, 9.5-9.7)

In cases when we cannot go outside (due to weather conditions) children are given the opportunity to use indoor equipment for similar activities inside and are supervised at the same level as outdoor equipment.

In order to make sure that your child can play comfortably outside it is important to dress him according to the weather. When it is cold outside he needs a warm coat, mittens or gloves, a hat, snowpants and boots (labeled with your child’s name). For the warmer days dressing your child lightly is just as important. For those in-between days dressing your child in layers is a practical idea.

Outdoor play is an extension of the classrooms learning environment. Children of all ages have daily opportunities for outdoor play (when weather, air quality and environmental safety conditions do not pose a health risk or the child has a written excuse from their doctor). A minimum of thirty minutes of outdoor play is scheduled daily. When the temperature or the wind chill is below 0, children are to be provided with indoor gross motor activities. (The Iowa Department of Public Health Wind Chill Chart is located in the classrooms.) Rotation of outdoor activities/items expands play, keeps the children interested in trying new activities, and is documented on the lesson plan.

Preparing for outdoor play allows children the opportunity to practice dressing skills. Children need warm clothing such as: hats, mittens, snow pants, and boots. Classrooms provide these items if necessary. When the group ratio is reached, it is recommended children be taken outside.

The minimum staff ratio is maintained for any outdoor activities at the center. Staff supervise outdoor and indoor play areas in such a way that children’s safety can be easily monitored and ensured. Teaching staff supervise by positioning themselves to see as many of the children as possible. If there is a specific area/piece of equipment where injury is more likely to occur staff position themselves in that area. (IQPPS 10.6)

Indoor equipment for large motor activities meets national safety standards and is supervised at the same level as outdoor equipment.

Program staff will complete the National Program for Playground Safety’s Suggested General Maintenance Checklist on a weekly basis. The findings of a playground assessment are documented and available on site. This assessment documents: (IQPPS 9.8)
 * That play equipment is safe, protecting against death or permanently disabling injury for children from two years through kindergarten;
 * That, through remedial action, the program has corrected any unsafe conditions, where applicable;
 * That an inspection and maintenance program has been established and is performed on a regular basis to ensure ongoing safety; and,
 * That the outdoor play area accommodates abilities, needs and interests of each age group the program serves.

To protect against cold, heat, sun injury, and insect-borne disease, the program ensures that: (IQPPS 5.6) • Children wear clothing that is dry and layered for warmth in cold weather; • Children have the opportunity to play in the shade. Applied skin protection will be either sunscreen with sun block with UVB and UVA protection of SPF 15 or higher that is applied to exposed skin (only with written parental permission to do so); • When public health authorities recommend use of insect repellents due to a high risk of insect-borne disease, only repellents containing DEET are used. Staff apply insect repellent no more than once a day and only with written parental permission.

Outdoor play area does have shade.

CRITERIA 5.7

//For children who are unable to use the toilet consistently, the program makes sure that://
 * //Staff use only commercially available disposable diapers or pull-ups unless the child has a medical reason that does not permit their use (health documents are provided);//
 * //For children who require cloth diapers, the diaper has an absorbent inner lining completely contained within an outer covering made of waterproof material that prevents the escape of feces and urine;//
 * //Cloth diapers and clothing that are soiled by urine or feces are immediately placed in a plastic bag and sent home that day for laundering;//
 * //Staff check children for signs that diapers or pull-ups are wet or contain feces (a) at least every two hours when children are awake and (b) when children awaken;//
 * //Diapers are changed when wet or soiled;//
 * //Staff change children’s diapers or soiled underwear in the designated changing areas and not elsewhere in the facility;//
 * //Each changing area is separated by a partial wall or at least three feet from other areas that children use and is used exclusively for one designated group of children;//
 * //At all times, caregivers have a hand on the child when being changed on an elevated surface;//
 * //In the changing area staff post and follow changing procedures;//
 * //Surfaces used for changing and on which changing materials are placed are not used for other purposes, including temporary placement of other objects, and especially not for any object involved with food or feeding;//
 * //Containers that hold soiled diapers and diapering materials have a lid that opens and closed tightly by using a hands-free device;//
 * //Containers are kept closed and are not accessible to children;//
 * //Staff members whose primary function is preparing food do not change diapers until their food preparations duties are completed for the day.//

** Toileting **
Toilet learning is an important time in a child’s development. For children who are unable to use the toilet consistently, the following procedures are in place: 1. Diapering will only be done in the designated diaper area. Food handling will not be permitted in this diapering area. Toilet changing area will be separated by a partial wall or separated by at least 3 feet from other areas. 2. Staff use only commercially available disposable diapers or pull-ups unless the child has a medical reason that does not permit their use (the health provider documents the medical reason). 3. For children who require cloth diapers, the diaper has an absorbent inner lining completely contained within an outer covering made of waterproof material that prevents the escape of feces and urine. Both the diaper and outer unit are changed as a unit. 4. Staff post and follow changing procedures (as outlined in the Cleaning and Sanitation Frequency Table). These procedures are used to evaluate teaching staff who change diapers. Staff will follow all diapering guidelines set forth in the Iowa Quality Preschool Programs Standards: Standard 5, Criteria 7: 5. Potty chairs will not be used due to the risk of spreading infectious diarrhea.
 * Toilet Learning** (IQPPS 5.7)
 * Cloth diapers and clothing that are soiled by urine or feces are immediately placed in a plastic bag (without rinsing or avoidable handling) and sent home that day for laundering.
 * Staff checks children for signs that diapers or pull-ups are wet or contain feces at least every 2 hours. Diapers are changed when wet or soiled.
 * Staff changes children’s diapers or soiled underwear in the designated changing areas and not elsewhere in the facility.
 * At all times, caregivers have a hand on the child if being changed on an elevated surface.
 * Containers that hold soiled diapers and diapering materials have a lid that opens and closes tightly using a hands-free device (e.g., a step can). Containers are kept closed and are inaccessible to children. The container will be clearly labeled to show its intended use.
 * Staff members who primary function is preparing food do not change diapers until their food preparation duties are completed for the day.
 * Diapering and Gloving posters will be posted in the changing area showing procedures through the use of visuals and words. These procedures are used by the program administrator to evaluate teaching staff that change diapers.
 * Surfaces used for changing and on which changing materials are placed are not used for other purposes, including temporary placement of other objects, and especially not for any object involved with food or feeding.

All families are asked to provide an extra set of clothing for their child in case of an “accident” or messy play. Please clearly label the clothing with your child’s name to reduce the possibility of mistakes.

CRITERIA 5.9

// Precautions are taken to ensure that communal water play does not spread infectious disease. No child drinks the water. Children with sores on their hands are not permitted to participate in communal water play. Fresh potable water is used, and the water is changed before a new group of children comes to participate in the water play activity. When the activity period is completed with each group of children the water is drained. //

// Alternatively, fresh potable water flows freely through the water play table and out through a drain in the table. //

// From Handbook: //

= We have a water table in the classroom for children to stand and play with their hands in the water. Children will wash their hands before playing with water. During water play children are involved in active experiences with science and math concepts. Precautions are taken to ensure that communal water play does not spread infectious disease. No child drinks the water. Children with sores on their hands are not allowed to participate with others in the water table to ensure that no infectious diseases are spread. Children are not allowed to drink the water during water play activities. When the activity period is complete, the water table is drained and refilled with fresh water before a new group of children comes to participate. Outdoor water play is limited to tubs and buckets or containers as well as the water table. We do not participate in swimming pool activities. Staff will supervise all children by sight and sound in all areas with access to water in tubs, buckets, and water tables. =
 * Water Activities **(IQPPS 5.9, 9.15)

CRITERIA 5.10

//Safeguards are used with all medications for children://
 * //Staff administer both prescription and over-the-counter medication s to a child only if the child’s records document that the parent or legal guardian has given the program written permission;//
 * //The child’s records include instructions from the licensed health provider who has prescribed or recommended the medication for that child; alternatively, the licensed health provider’s office may give instructions by telephone to the program staff (documented by staff);//
 * //Any administrator or teaching staff who administers medication has (a) specific training and (b) a written performance evaluation, updated annually, by a health professional on the practice of the five right practices of medication administration://
 * //(1) verifying that the right child receives the (2) right medication (3) in the right dose (4) at the right time (5) by the right method with documentation of each right each time the medication is given.//
 * //The person giving the medication signs documentation of items (1) through (5) above. Teaching staff who are required to administer special medication procedures have demonstrated to a health professional that they are competent in the procedures and are guided in writing about how to perform the procedures by the prescribing health care provider;//
 * //Medications are labeled with the child’s first and last names, the date that either the prescription was filled or the recommendation was obtained from the child’s licensed health care provider, the expiration date of the medication or the period of the use of the medication, the manufacturer’s instructions or the original prescription label that details the name and strength of the medication, and the instruction s on how to administer and store it;//
 * //All medication s are kept in a locked container.//

From Handbook:

Medications: (NAEYC 5.A.11, 10.D.10, IQPPS 5.10)

Board policy states: No medication shall be given by unauthorized personnel at any school in the district, except as provided by the written prescription of the physician and the written permission of the parent or guardian of the student to have medication at school, the following must exist:


 * 1) Medication must be in the original container from the pharmacy. If requested, the local pharmacies will provide for you a second prescription bottle for use during school hours.
 * 2) Over-the-counter medication must be in the original container/box from the pharmacy. This is necessary for dosing instructions.
 * 3) Parents must give written authorization for the administration of the medication, over-the-counter or prescription.


 * Administering Medications**

Staff, who have specific training, a written performance evaluation updated annually by a health professional on the practice of the five right practices of medication administration, can administer both prescription and over-the-counter medications to a child only if the child’s record documents that the parent or legal guardian has give the program written permission. If your child’s condition requires that a staff member give prescribed medications or treatments, you must bring it in the original container/box from the pharmacy or doctor’s office. You can ask your pharmacist to divide the prescription so as to have a container at home and one to be left at the preschool center. Various pharmacies will provide you with two bottles if you ask for them. State that one container is to be kept at school. The container must be clearly marked with the child’s name, frequency and amount to be given. You must fill out a signed “School Medication Authorization and Instruction Form” prior to staff giving medication. A form is available at your child’s school main office. The child’s record includes instructions from the licensed health provider who has prescribed or recommended the medication for that child.

Please give all medication to the main office, nurse, or to the preschool staff. Children must not handle medicines. This includes all prescription medication as well as any over the counter medications (ointments, creams, cough drops, inhalers, pain relief medication) that your doctor has ordered and authorized. Medication is keep either in the main office, the nurse’s office or classroom in a locked location.

Be sure the office, nurse, or preschool teacher understands the directions to follow in administering medication and knows if the medication needs to be refrigerated. Medications are labeled with the child’s first and last names, the date that either the prescription was filled or the recommendation was obtained from the child’s licensed health care provider, the name of the medication or the period of use of the medication, the manufacturer’s instructions or the original prescription label that details the name and the strength of the medication, and the instruction on how to administer and store it.

The preschool center will designate one person to be responsible for giving medications to your child. Each time a medication or application is given, the person administering will record time and sign their name on a form kept for your child’s record. Medicine is dispersed by the school nurse, the building secretary or appropriately trained school personnel. In some cases, the preschool teacher or the principal may also disperse medication.

**Over the Counter Medications**

Over the counter medications will only be given with a statement from your doctor. If your doctor suggests a non-prescription medication, the doctor must sign a statement giving the name, dosage and frequency of the medication to be used. A “School Medication Authorization and Instruction Form” with parent signature is also required. Medication must be in its original container.

Joleen's Med Administration Certificate:

Angie's (school secretary) Med Administration Certificate:

CRITERIA 5.11

// At least once daily in a program where children older than one year receive two or more meals, teaching staff provide an opportunity for tooth brushing and gum cleaning to remove food and plaque. The use of toothpaste is not required. //

// From Handbook: //

Brushing Teeth (IQPPS 5.11) Teaching staff provide an opportunity for tooth brushing and gum cleaning to remove food and plaque to any children who receive two or more meals during the preschool program (toothpaste is not required).

CRITERIA 5.12

// If the program provides food for meals and snacks (whether catered or prepared on-site), the food is prepared, served and stored in accordance with the U. S. Department of Agriculture (USDA) Child and Adult Care Food Program (CACFP) guidelines. //

// From Handbook: //


 * Nutrition and Food **

Attitudes about food develop early in life. The food children eat affects their well-being, their physical growth, their ability to learn, and their overall behavior. We have an opportunity to help children learn about foods, to enjoy a variety of foods from their own culture and others, and to help them begin to appreciate that their bodies need to be strong, flexible, and healthy. Eating moderately, eating a variety of foods, and eating in a relaxed atmosphere are healthy habits for young children to form.
 * Snacks/Foods and Nutrition** (NAEYC 3.D.12, 5.B.16; IQPPS 5.12- 5.21)

Clean, sanitary drinking water is made available to children throughout the day. Staff discards any foods with expired dates. Foods and liquids that are hotter than 110 degrees Fahrenheit are kept out of children’s reach. Foods requiring refrigeration will be kept cold until served. The preschool will follow the CACFP (Child and Adult Care Food Program) guidelines regarding food and healthy diet. The program documents compliance and any corrections that it has made according to the recommendations of the program’s health consultant, nutrition consultant, or a sanitarian that reflects consideration of federal and other applicable food safety standards (IQPPS 5.14).

For each child with special health care needs, food allergies, or special nutrition needs, the child’s health care provider should provide the program with an individualized care plan prepared in consultation with family members and specialist involved in the child’s care. Children with food allergies shall be protected from contact with the problem food. With family consent, the program posts information about the child’s allergies in the food preparation area and in areas of the facility the child uses to serve as a visual reminder to all adults who interact with the child during the day. Program staff will keep a daily record documenting the type and quantity of food a child consumes when any child with a disability has special feeding needs and/or health plan and provide parents with that information.

High-risk foods, often involved in choking incidents, will only be served with cutting methods to prevent choking from occurring. Also, food with an expired date will not be served to children. The staff will check all food and food packages for expiration dates and discard food past the expiration date.

The school district does not use foods or beverages as rewards for academic performance or good behavior, and will not withhold food or beverages as a punishment, nor will teaching staff ever threaten to withhold food as a form of discipline.

Some programs serve meals and/or snacks at regularly established times. Meals and snacks are at least two hours apart but not more than three hours apart. (IQPPS 5.21)

Staff take steps to ensure the safety of food brought from home: (IQPPS 5.13)
 * We work with families to ensure that foods brought from home meet the food requirements of USDA’s CACFP
 * All foods and beverages brought from home are labeled with the child’s name and the date;
 * Staff make sure that food requiring refrigeration stays cold until served;
 * Food is provided to supplement food brought from home, if necessary;
 * Food that comes from home for sharing among the children are either whole fruits or commercially prepared packaged foods in factory-sealed containers.

Breakfast and lunch are provided for children who attend a full day program. Special diets are followed with physician’s orders. Meals are served family style with consideration for cultural and ethnic preferences to broaden children’s development through food experiences. Menus are posted in the classroom and on the school website.


 * __Meeting Guidelines:__**
 * Meals and snacks (if provided) are served family style with adults and children eating together.
 * Meals and snacks are at least 2 hours apart, but not more than 3 hours and are at regularly scheduled times. (If timeframes not complied with a justification must be provided.)
 * Children and staff put some of each food on their plate.
 * Food is offered and passed 2 or 3 times.
 * Children are encouraged to drink milk.
 * Children are guided to clean up spills.
 * Children bus and scrape their dishes.
 * Extra silverware and napkins are on the table.
 * All food is made on site or commercially prepared.
 * Liquid/food hotter than 110 degrees Fahrenheit is kept out of the reach of children.
 * Children are only served foods that are choking hazards when prepared by cutting to prevent choking.
 * Food is discarded as per expiration dates.
 * Documentation of compliance/corrections as per health, nutrition, and sanitation reflect consideration of federal and other food safety standards.
 * Staff are encouraged to have casual conversations with children to promote language development, social relationships, and personal skills during meals. Staff allow children to guide the conversation. Meal time is a meaningful experience, as well as an opportunity for learning.


 * __Program policy does not allow for:__**
 * Threats
 * Derogatory remarks
 * Withholding food
 * Forcing children to eat

If children are refusing to eat or try foods below is a list of some options recommended by Iowa Child Health Specialty Clinic and SpencerHospital’s Feeding Clinic:
 * Allow the child to lick the food.
 * Allow the child to put the food to their lips.
 * Allow the child to touch the food with a utensil or finger and touch to their lip or tongue.
 * Allow the child to smell the food.

Young children benefit when meals are served family-style. They learn independence, cooperation, how to make decisions, and table manners. Family-style meals also help children develop fine motor, communication, and self-help skills. Family-style meals offer staff an opportunity to observe and assess many areas of a child’s development in the context of a daily routine. During one meal, you may note everything from one child’s aversion to certain food textures to another child’s challenges with communicating with others at the table. According to the National Food Service Management Institute, family-style meals are best served on child-size tables set with sturdy plates and utensils. Children serve themselves from small containers that are passed around the table and may pour beverages from small pitchers. One challenge associated with family-style meals in childcare is sanitation. Passing and serving food can produce a potential germ-spreading situation. To keep germ transmission at a minimum during family-style meals, establish routines for washing hands; use effective supervision techniques; define rules for sharing food and setting a table; and institute procedures for cleanup and sanitizing.
 * __Safe & Family Style Meals:__**

Handwashing
===Effective handwashing is one of the most important steps in controlling the spread of germs. This is particularly true when children are touching and eating food. Recommendations from //Caring for Our Children: National Health and Safety Performance Standards// state that children and adults should wash their hands in running water that is a comfortable temperature (less than 120°F). Hands should be lathered with soap, preferably liquid soap, and thoroughly rubbed for at least 20 seconds. After washing, rinse until soap and dirt are removed, and use a disposable paper towel for drying.===

Adults should model appropriate handwashing procedures. Ensure that children and adults wash their hands before setting the table or serving food, before eating, and after cleanup.

Sharing and Supervision during Family-style Meals
===One of the skills young children learn from family-style meals is to eat their food and leave their neighbor’s food alone. It is ironic that children who adamantly refuse to share toys may happily share food, plates, and utensils. Unfortunately, sharing food at the table also can spread germs and illness.=== It takes time and practice for young children to learn to distinguish between “good sharing” with toys and “germ sharing” with food. Use lots of practice, modeling, and gentle reminders to help children understand and establish sharing boundaries at the table. To keep children (and staff) from becoming overwhelmed, introduce family-style meals gradually. You might initially serve only one component of the meal family-style, beginning with the component that is easiest to divide. For example, serve bread or rolls and let each child use serving tongs take a portion. Gradually introduce new serving utensils, such as tongs and large spoons, and demonstrate how to use them. Each time a new step or skill is introduced, demonstrate the correct and safe way to proceed. Encourage practice and skill development by including similar items in pretend play areas. Use “teachable moments” in the dramatic play center to introduce serving and family-style table skills. Adult supervision and reminders will help children remember to avoid “tasting” the play food. Supervision also is essential to prevent contamination of serving utensils. For example, if a large spoon is used to serve a favorite food, like applesauce, remind children to place it back in the same serving bowl after they have served themselves. Assist children as they develop the necessary skills and strength to serve and pass foods.

Effective supervision is the key to incorporating family-style meals that teach children new skills and prevent the spread of germs. Position yourself to observe and provide assistance as children are serving, passing, and eating food. //The Caring for Our Children// standards recommend that adults be located at the table with the children or within arms’ reach of the dining table.

Setting a Safe Family-style Table
===When children are seated at appropriately-sized dining furniture, they are more comfortable and are better able to manage serving themselves. This results in fewer spills and less chance of cross-contamination. Tables at children’s waist to mid-chest height with chairs that allow children’s feet to rest comfortably on a firm surface while they eat are most comfortable.=== Choose tableware with surfaces that are smooth and free of chips or cracks. Paper or plastic tableware should be used only once and then discarded. Styrofoam is not recommended for children less than four years of age because it may present a choking risk (Caring for Our Children). Napkins, paper place mats, or tablecloths that are designed for single use should be used only once. Washable table linens, such as place mats or tablecloths, should be laundered and sanitized after each meal. All items used in food service, including tableware and utensils, should be washed, rinsed, and sanitized after each meal. Typically, tables are used for other purposes throughout the day, such as art projects; so tables should be washed, rinsed, and sanitized just before and immediately after the meal.

Ending the Meal Safely
===There is a high risk for cross-contamination if leftovers are not handled properly after a family-style meal. There is a good chance that foods in serving bowls, platters, and pitchers have been contaminated.=== //The Caring for Our Children// recommendation is that food which has been served (i.e., placed on the table and accessible to the children) should be discarded. Food that has not been served and is not contaminated should be tightly covered, refrigerated immediately, and used within 24 hours. The final step of the family-style meal is to dispose of garbage to control odors, pests, and contamination. Caring for our Children recommends that meal waste be removed from the kitchen every day and kept in containers out of children’s reach. Garbage containers should be labeled and covered with a fitted lid

Food Safety & Sanitation
===Meals and snacks (whether catered or prepared on-site) are prepared, served, and stored in accordance with the USDA and CACFP guidelines. The program documents compliance and any corrections that it has made according to the recommendations of federal and state inspections. Food inspection or licensing is posted in each location. School district kitchens must post two food inspection records – current and past years.===

Kitchens contain separate sinks for hand washing and food preparation. In situations where sinks are used for both food preparation and other purposes, staff clean and sanitize the sinks before using them to prepare food. Kitchen sinks are not used to bathe children or rinse fecal matter.

Documentation from medical personnel is received and developed into an Individual Health Plan which is implemented through daily practices at the center.
 * Allergies & Intolerances**

= Pre-School Food Preparation (NAEYC 5.A.02, 5.B. 03, 5.B.15, IQPPS 5.19) = The food is prepared, served and stored in accordance with the US Department of Agriculture Child and Adult Care Food Program Guidelines. (IQPPS 5.12) Hot food items, those above 110 degrees Fahrenheit, are kept beyond the reach of the children. Cold food items are immediately placed in coolers to get to school and then into a dining room refrigerator until serving. Guidelines are also given for food to be cut into bite-size pieces and foods to avoid serving that could cause choking. Staff do not offer children younger than four years these foods: hotdogs, whole or sliced into rounds; whole grapes; nuts; popcorn; raw peas and hard pretzels; spoonfuls of peanut butter; or chunks of raw carrots or meat larger than can be swallowed whole.

The facility will be maintained in a clean and sanitary condition. When a spill occurs, the area will be made inaccessible to children and the area will be cleaned immediately.
 * Cleaning and Sanitization** (IQPPS 5.12 and 9.11)

Toys that have been placed in a child’s mouth or that are otherwise contaminated by body secretion or excretion will be removed immediately and disinfected after they are cleaned with detergent and water, then rinsed, sanitized and air dried. (IQPPS 5.24) This also applies to other surfaces in the classroom. Toys and surfaces will be disinfected using the proper non-toxic solution. To disinfect, the surfaces will be sprayed until glossy. The bleach solution will be left on for at least 2 minutes before it is wiped off with a clean paper towel, or it may be allowed to air dry. Machine washable cloth toys that have been placed in a child’s mouth or that are otherwise contaminated by body secretion or excretion must be laundered before another child’s use. Toys that cannot be cleaned and sanitized will not be used. (IQPPS 5.24)

Staff will be trained in cleaning techniques, proper use of protective barriers such as gloves, proper handling and disposal of contaminated materials, and information required by the US Occupational Safety and Health Administration about the use of any chemical agents. Staff clean and sanitize toilet seats, toilet handles, toilet bowls, door knobs or cubicle handles and floors either daily or immediately if visibly soiled (IQPPS 9.11).

Routine cleaning will be supervised by the preschool teacher and will follow the Cleaning and Sanitation Frequency Table in Section III, page 47 of the QPPS manual. A checklist will be completed as indicated in the table. Ventilation and sanitation, rather than sprays, air freshening chemicals or deodorizers; control odors in inhabited areas of the facility and in custodial closets (IQPPS 5.22).

Facility cleaning requiring potentially hazardous chemicals will be scheduled when children are not present to minimize exposure of the children. All cleaning products will be used as directed by the manufacturer’s label. Nontoxic substances will be used whenever possible.

Procedures for standard precautions are used and include the following: (IQPPS 5.23)
 * Surfaces that may come in contact with potentially infectious body fluids must be disposable or made of a material that can be sanitized.
 * Staff use barriers and techniques that minimize contact of mucus membranes or of openings in the skin with potentially infectious body fluids and reduce the spread of infectious disease.
 * When spills of body fluids occur, staff clean them up immediately with detergent followed by water rinsing.
 * After cleaning, staff sanitize nonporous surfaces by using the procedure described in the Cleaning and Sanitation Table.
 * Staff clean rugs and carpeting by blotting, spot cleaning with a detergent-disinfectant, and shampooing or steam cleaning.
 * Staff dispose of contaminated materials and diapers in a plastic bag with a secure tie that is placed in a closed container.

Lunch Menu Example

CRITERIA 5.13

// Staff take steps to ensure the safety of food brought from home. //
 * // They work with families to ensure that foods brought from home meet the USDA’s CACFP food guidelines; //
 * // All foods and beverages brought from home are labeled with the child’s name and the date; //
 * // Staff make sure that food requiring refrigeration stays cold until served; //
 * // Food is provided to supplement food brought fro home if necessary; and //
 * // Food that comes from home for sharing among the children must be either whole fruits or commercially prepared packaged foods in factory-sealed containers. //

// From Handbook: //


 * Nutrition and Food **

Attitudes about food develop early in life. The food children eat affects their well-being, their physical growth, their ability to learn, and their overall behavior. We have an opportunity to help children learn about foods, to enjoy a variety of foods from their own culture and others, and to help them begin to appreciate that their bodies need to be strong, flexible, and healthy. Eating moderately, eating a variety of foods, and eating in a relaxed atmosphere are healthy habits for young children to form.
 * Snacks/Foods and Nutrition** (NAEYC 3.D.12, 5.B.16; IQPPS 5.12- 5.21)

Clean, sanitary drinking water is made available to children throughout the day. Staff discards any foods with expired dates. Foods and liquids that are hotter than 110 degrees Fahrenheit are kept out of children’s reach. Foods requiring refrigeration will be kept cold until served. The preschool will follow the CACFP (Child and Adult Care Food Program) guidelines regarding food and healthy diet. The program documents compliance and any corrections that it has made according to the recommendations of the program’s health consultant, nutrition consultant, or a sanitarian that reflects consideration of federal and other applicable food safety standards (IQPPS 5.14).

For each child with special health care needs, food allergies, or special nutrition needs, the child’s health care provider should provide the program with an individualized care plan prepared in consultation with family members and specialist involved in the child’s care. Children with food allergies shall be protected from contact with the problem food. With family consent, the program posts information about the child’s allergies in the food preparation area and in areas of the facility the child uses to serve as a visual reminder to all adults who interact with the child during the day. Program staff will keep a daily record documenting the type and quantity of food a child consumes when any child with a disability has special feeding needs and/or health plan and provide parents with that information.

High-risk foods, often involved in choking incidents, will only be served with cutting methods to prevent choking from occurring. Also, food with an expired date will not be served to children. The staff will check all food and food packages for expiration dates and discard food past the expiration date.

The school district does not use foods or beverages as rewards for academic performance or good behavior, and will not withhold food or beverages as a punishment, nor will teaching staff ever threaten to withhold food as a form of discipline.

Some programs serve meals and/or snacks at regularly established times. Meals and snacks are at least two hours apart but not more than three hours apart. (IQPPS 5.21)

Staff take steps to ensure the safety of food brought from home: (IQPPS 5.13)
 * We work with families to ensure that foods brought from home meet the food requirements of USDA’s CACFP
 * All foods and beverages brought from home are labeled with the child’s name and the date;
 * Staff make sure that food requiring refrigeration stays cold until served;
 * Food is provided to supplement food brought from home, if necessary;
 * Food that comes from home for sharing among the children are either whole fruits or commercially prepared packaged foods in factory-sealed containers.

Breakfast and lunch are provided for children who attend a full day program. Special diets are followed with physician’s orders. Meals are served family style with consideration for cultural and ethnic preferences to broaden children’s development through food experiences. Menus are posted in the classroom and on the school website.


 * __Meeting Guidelines:__**
 * Meals and snacks (if provided) are served family style with adults and children eating together.
 * Meals and snacks are at least 2 hours apart, but not more than 3 hours and are at regularly scheduled times. (If timeframes not complied with a justification must be provided.)
 * Children and staff put some of each food on their plate.
 * Food is offered and passed 2 or 3 times.
 * Children are encouraged to drink milk.
 * Children are guided to clean up spills.
 * Children bus and scrape their dishes.
 * Extra silverware and napkins are on the table.
 * All food is made on site or commercially prepared.
 * Liquid/food hotter than 110 degrees Fahrenheit is kept out of the reach of children.
 * Children are only served foods that are choking hazards when prepared by cutting to prevent choking.
 * Food is discarded as per expiration dates.
 * Documentation of compliance/corrections as per health, nutrition, and sanitation reflect consideration of federal and other food safety standards.
 * Staff are encouraged to have casual conversations with children to promote language development, social relationships, and personal skills during meals. Staff allow children to guide the conversation. Meal time is a meaningful experience, as well as an opportunity for learning.


 * __Program policy does not allow for:__**
 * Threats
 * Derogatory remarks
 * Withholding food
 * Forcing children to eat

If children are refusing to eat or try foods below is a list of some options recommended by Iowa Child Health Specialty Clinic and SpencerHospital’s Feeding Clinic:
 * Allow the child to lick the food.
 * Allow the child to put the food to their lips.
 * Allow the child to touch the food with a utensil or finger and touch to their lip or tongue.
 * Allow the child to smell the food.

Young children benefit when meals are served family-style. They learn independence, cooperation, how to make decisions, and table manners. Family-style meals also help children develop fine motor, communication, and self-help skills. Family-style meals offer staff an opportunity to observe and assess many areas of a child’s development in the context of a daily routine. During one meal, you may note everything from one child’s aversion to certain food textures to another child’s challenges with communicating with others at the table. According to the National Food Service Management Institute, family-style meals are best served on child-size tables set with sturdy plates and utensils. Children serve themselves from small containers that are passed around the table and may pour beverages from small pitchers. One challenge associated with family-style meals in childcare is sanitation. Passing and serving food can produce a potential germ-spreading situation. To keep germ transmission at a minimum during family-style meals, establish routines for washing hands; use effective supervision techniques; define rules for sharing food and setting a table; and institute procedures for cleanup and sanitizing.
 * __Safe & Family Style Meals:__**

Handwashing
===Effective handwashing is one of the most important steps in controlling the spread of germs. This is particularly true when children are touching and eating food. Recommendations from //Caring for Our Children: National Health and Safety Performance Standards// state that children and adults should wash their hands in running water that is a comfortable temperature (less than 120°F). Hands should be lathered with soap, preferably liquid soap, and thoroughly rubbed for at least 20 seconds. After washing, rinse until soap and dirt are removed, and use a disposable paper towel for drying.===

Adults should model appropriate handwashing procedures. Ensure that children and adults wash their hands before setting the table or serving food, before eating, and after cleanup.

Sharing and Supervision during Family-style Meals
===One of the skills young children learn from family-style meals is to eat their food and leave their neighbor’s food alone. It is ironic that children who adamantly refuse to share toys may happily share food, plates, and utensils. Unfortunately, sharing food at the table also can spread germs and illness.=== It takes time and practice for young children to learn to distinguish between “good sharing” with toys and “germ sharing” with food. Use lots of practice, modeling, and gentle reminders to help children understand and establish sharing boundaries at the table. To keep children (and staff) from becoming overwhelmed, introduce family-style meals gradually. You might initially serve only one component of the meal family-style, beginning with the component that is easiest to divide. For example, serve bread or rolls and let each child use serving tongs take a portion. Gradually introduce new serving utensils, such as tongs and large spoons, and demonstrate how to use them. Each time a new step or skill is introduced, demonstrate the correct and safe way to proceed. Encourage practice and skill development by including similar items in pretend play areas. Use “teachable moments” in the dramatic play center to introduce serving and family-style table skills. Adult supervision and reminders will help children remember to avoid “tasting” the play food. Supervision also is essential to prevent contamination of serving utensils. For example, if a large spoon is used to serve a favorite food, like applesauce, remind children to place it back in the same serving bowl after they have served themselves. Assist children as they develop the necessary skills and strength to serve and pass foods.

Effective supervision is the key to incorporating family-style meals that teach children new skills and prevent the spread of germs. Position yourself to observe and provide assistance as children are serving, passing, and eating food. //The Caring for Our Children// standards recommend that adults be located at the table with the children or within arms’ reach of the dining table.

Setting a Safe Family-style Table
===When children are seated at appropriately-sized dining furniture, they are more comfortable and are better able to manage serving themselves. This results in fewer spills and less chance of cross-contamination. Tables at children’s waist to mid-chest height with chairs that allow children’s feet to rest comfortably on a firm surface while they eat are most comfortable.=== Choose tableware with surfaces that are smooth and free of chips or cracks. Paper or plastic tableware should be used only once and then discarded. Styrofoam is not recommended for children less than four years of age because it may present a choking risk (Caring for Our Children). Napkins, paper place mats, or tablecloths that are designed for single use should be used only once. Washable table linens, such as place mats or tablecloths, should be laundered and sanitized after each meal. All items used in food service, including tableware and utensils, should be washed, rinsed, and sanitized after each meal. Typically, tables are used for other purposes throughout the day, such as art projects; so tables should be washed, rinsed, and sanitized just before and immediately after the meal.

Ending the Meal Safely
===There is a high risk for cross-contamination if leftovers are not handled properly after a family-style meal. There is a good chance that foods in serving bowls, platters, and pitchers have been contaminated.=== //The Caring for Our Children// recommendation is that food which has been served (i.e., placed on the table and accessible to the children) should be discarded. Food that has not been served and is not contaminated should be tightly covered, refrigerated immediately, and used within 24 hours. The final step of the family-style meal is to dispose of garbage to control odors, pests, and contamination. Caring for our Children recommends that meal waste be removed from the kitchen every day and kept in containers out of children’s reach. Garbage containers should be labeled and covered with a fitted lid

Food Safety & Sanitation
===Meals and snacks (whether catered or prepared on-site) are prepared, served, and stored in accordance with the USDA and CACFP guidelines. The program documents compliance and any corrections that it has made according to the recommendations of federal and state inspections. Food inspection or licensing is posted in each location. School district kitchens must post two food inspection records – current and past years.===

Kitchens contain separate sinks for hand washing and food preparation. In situations where sinks are used for both food preparation and other purposes, staff clean and sanitize the sinks before using them to prepare food. Kitchen sinks are not used to bathe children or rinse fecal matter.

Documentation from medical personnel is received and developed into an Individual Health Plan which is implemented through daily practices at the center.
 * Allergies & Intolerances**

= Pre-School Food Preparation (NAEYC 5.A.02, 5.B. 03, 5.B.15, IQPPS 5.19) = The food is prepared, served and stored in accordance with the US Department of Agriculture Child and Adult Care Food Program Guidelines. (IQPPS 5.12) Hot food items, those above 110 degrees Fahrenheit, are kept beyond the reach of the children. Cold food items are immediately placed in coolers to get to school and then into a dining room refrigerator until serving. Guidelines are also given for food to be cut into bite-size pieces and foods to avoid serving that could cause choking. Staff do not offer children younger than four years these foods: hotdogs, whole or sliced into rounds; whole grapes; nuts; popcorn; raw peas and hard pretzels; spoonfuls of peanut butter; or chunks of raw carrots or meat larger than can be swallowed whole.

Birthdays are an important and significant event in the life of a child. They afford the opportunity for children to be given special recognition. Invitations to parties outside of school that do not include the entire class will not be distributed at school.
 * Birthdays** (IQPPS 5.13)

CRITERIA 5.14

// The program takes steps to ensure food safety in its provision of meals and snacks. Staff discard foods with expired dates. The program documents compliance and any corrections that it has made according to the recommendations of the program’s health consultant, nutrition consultant, or a sanitarian that reflect consideration of federal and other applicable food safety standards. //

// From Handbook: //


 * Nutrition and Food **

Attitudes about food develop early in life. The food children eat affects their well-being, their physical growth, their ability to learn, and their overall behavior. We have an opportunity to help children learn about foods, to enjoy a variety of foods from their own culture and others, and to help them begin to appreciate that their bodies need to be strong, flexible, and healthy. Eating moderately, eating a variety of foods, and eating in a relaxed atmosphere are healthy habits for young children to form.
 * Snacks/Foods and Nutrition** (NAEYC 3.D.12, 5.B.16; IQPPS 5.12- 5.21)

Clean, sanitary drinking water is made available to children throughout the day. Staff discards any foods with expired dates. Foods and liquids that are hotter than 110 degrees Fahrenheit are kept out of children’s reach. Foods requiring refrigeration will be kept cold until served. The preschool will follow the CACFP (Child and Adult Care Food Program) guidelines regarding food and healthy diet. The program documents compliance and any corrections that it has made according to the recommendations of the program’s health consultant, nutrition consultant, or a sanitarian that reflects consideration of federal and other applicable food safety standards (IQPPS 5.14).

For each child with special health care needs, food allergies, or special nutrition needs, the child’s health care provider should provide the program with an individualized care plan prepared in consultation with family members and specialist involved in the child’s care. Children with food allergies shall be protected from contact with the problem food. With family consent, the program posts information about the child’s allergies in the food preparation area and in areas of the facility the child uses to serve as a visual reminder to all adults who interact with the child during the day. Program staff will keep a daily record documenting the type and quantity of food a child consumes when any child with a disability has special feeding needs and/or health plan and provide parents with that information.

High-risk foods, often involved in choking incidents, will only be served with cutting methods to prevent choking from occurring. Also, food with an expired date will not be served to children. The staff will check all food and food packages for expiration dates and discard food past the expiration date.

The school district does not use foods or beverages as rewards for academic performance or good behavior, and will not withhold food or beverages as a punishment, nor will teaching staff ever threaten to withhold food as a form of discipline.

Some programs serve meals and/or snacks at regularly established times. Meals and snacks are at least two hours apart but not more than three hours apart. (IQPPS 5.21)

Staff take steps to ensure the safety of food brought from home: (IQPPS 5.13)
 * We work with families to ensure that foods brought from home meet the food requirements of USDA’s CACFP
 * All foods and beverages brought from home are labeled with the child’s name and the date;
 * Staff make sure that food requiring refrigeration stays cold until served;
 * Food is provided to supplement food brought from home, if necessary;
 * Food that comes from home for sharing among the children are either whole fruits or commercially prepared packaged foods in factory-sealed containers.

Breakfast and lunch are provided for children who attend a full day program. Special diets are followed with physician’s orders. Meals are served family style with consideration for cultural and ethnic preferences to broaden children’s development through food experiences. Menus are posted in the classroom and on the school website.


 * __Meeting Guidelines:__**
 * Meals and snacks (if provided) are served family style with adults and children eating together.
 * Meals and snacks are at least 2 hours apart, but not more than 3 hours and are at regularly scheduled times. (If timeframes not complied with a justification must be provided.)
 * Children and staff put some of each food on their plate.
 * Food is offered and passed 2 or 3 times.
 * Children are encouraged to drink milk.
 * Children are guided to clean up spills.
 * Children bus and scrape their dishes.
 * Extra silverware and napkins are on the table.
 * All food is made on site or commercially prepared.
 * Liquid/food hotter than 110 degrees Fahrenheit is kept out of the reach of children.
 * Children are only served foods that are choking hazards when prepared by cutting to prevent choking.
 * Food is discarded as per expiration dates.
 * Documentation of compliance/corrections as per health, nutrition, and sanitation reflect consideration of federal and other food safety standards.
 * Staff are encouraged to have casual conversations with children to promote language development, social relationships, and personal skills during meals. Staff allow children to guide the conversation. Meal time is a meaningful experience, as well as an opportunity for learning.


 * __Program policy does not allow for:__**
 * Threats
 * Derogatory remarks
 * Withholding food
 * Forcing children to eat

If children are refusing to eat or try foods below is a list of some options recommended by Iowa Child Health Specialty Clinic and SpencerHospital’s Feeding Clinic:
 * Allow the child to lick the food.
 * Allow the child to put the food to their lips.
 * Allow the child to touch the food with a utensil or finger and touch to their lip or tongue.
 * Allow the child to smell the food.

Young children benefit when meals are served family-style. They learn independence, cooperation, how to make decisions, and table manners. Family-style meals also help children develop fine motor, communication, and self-help skills. Family-style meals offer staff an opportunity to observe and assess many areas of a child’s development in the context of a daily routine. During one meal, you may note everything from one child’s aversion to certain food textures to another child’s challenges with communicating with others at the table. According to the National Food Service Management Institute, family-style meals are best served on child-size tables set with sturdy plates and utensils. Children serve themselves from small containers that are passed around the table and may pour beverages from small pitchers. One challenge associated with family-style meals in childcare is sanitation. Passing and serving food can produce a potential germ-spreading situation. To keep germ transmission at a minimum during family-style meals, establish routines for washing hands; use effective supervision techniques; define rules for sharing food and setting a table; and institute procedures for cleanup and sanitizing.
 * __Safe & Family Style Meals:__**

Handwashing
===Effective handwashing is one of the most important steps in controlling the spread of germs. This is particularly true when children are touching and eating food. Recommendations from //Caring for Our Children: National Health and Safety Performance Standards// state that children and adults should wash their hands in running water that is a comfortable temperature (less than 120°F). Hands should be lathered with soap, preferably liquid soap, and thoroughly rubbed for at least 20 seconds. After washing, rinse until soap and dirt are removed, and use a disposable paper towel for drying.===

Adults should model appropriate handwashing procedures. Ensure that children and adults wash their hands before setting the table or serving food, before eating, and after cleanup.

Sharing and Supervision during Family-style Meals
===One of the skills young children learn from family-style meals is to eat their food and leave their neighbor’s food alone. It is ironic that children who adamantly refuse to share toys may happily share food, plates, and utensils. Unfortunately, sharing food at the table also can spread germs and illness.=== It takes time and practice for young children to learn to distinguish between “good sharing” with toys and “germ sharing” with food. Use lots of practice, modeling, and gentle reminders to help children understand and establish sharing boundaries at the table. To keep children (and staff) from becoming overwhelmed, introduce family-style meals gradually. You might initially serve only one component of the meal family-style, beginning with the component that is easiest to divide. For example, serve bread or rolls and let each child use serving tongs take a portion. Gradually introduce new serving utensils, such as tongs and large spoons, and demonstrate how to use them. Each time a new step or skill is introduced, demonstrate the correct and safe way to proceed. Encourage practice and skill development by including similar items in pretend play areas. Use “teachable moments” in the dramatic play center to introduce serving and family-style table skills. Adult supervision and reminders will help children remember to avoid “tasting” the play food. Supervision also is essential to prevent contamination of serving utensils. For example, if a large spoon is used to serve a favorite food, like applesauce, remind children to place it back in the same serving bowl after they have served themselves. Assist children as they develop the necessary skills and strength to serve and pass foods.

Effective supervision is the key to incorporating family-style meals that teach children new skills and prevent the spread of germs. Position yourself to observe and provide assistance as children are serving, passing, and eating food. //The Caring for Our Children// standards recommend that adults be located at the table with the children or within arms’ reach of the dining table.

Setting a Safe Family-style Table
===When children are seated at appropriately-sized dining furniture, they are more comfortable and are better able to manage serving themselves. This results in fewer spills and less chance of cross-contamination. Tables at children’s waist to mid-chest height with chairs that allow children’s feet to rest comfortably on a firm surface while they eat are most comfortable.=== Choose tableware with surfaces that are smooth and free of chips or cracks. Paper or plastic tableware should be used only once and then discarded. Styrofoam is not recommended for children less than four years of age because it may present a choking risk (Caring for Our Children). Napkins, paper place mats, or tablecloths that are designed for single use should be used only once. Washable table linens, such as place mats or tablecloths, should be laundered and sanitized after each meal. All items used in food service, including tableware and utensils, should be washed, rinsed, and sanitized after each meal. Typically, tables are used for other purposes throughout the day, such as art projects; so tables should be washed, rinsed, and sanitized just before and immediately after the meal.

Ending the Meal Safely
===There is a high risk for cross-contamination if leftovers are not handled properly after a family-style meal. There is a good chance that foods in serving bowls, platters, and pitchers have been contaminated.=== //The Caring for Our Children// recommendation is that food which has been served (i.e., placed on the table and accessible to the children) should be discarded. Food that has not been served and is not contaminated should be tightly covered, refrigerated immediately, and used within 24 hours. The final step of the family-style meal is to dispose of garbage to control odors, pests, and contamination. Caring for our Children recommends that meal waste be removed from the kitchen every day and kept in containers out of children’s reach. Garbage containers should be labeled and covered with a fitted lid

Food Safety & Sanitation
===Meals and snacks (whether catered or prepared on-site) are prepared, served, and stored in accordance with the USDA and CACFP guidelines. The program documents compliance and any corrections that it has made according to the recommendations of federal and state inspections. Food inspection or licensing is posted in each location. School district kitchens must post two food inspection records – current and past years.===

Kitchens contain separate sinks for hand washing and food preparation. In situations where sinks are used for both food preparation and other purposes, staff clean and sanitize the sinks before using them to prepare food. Kitchen sinks are not used to bathe children or rinse fecal matter.

Documentation from medical personnel is received and developed into an Individual Health Plan which is implemented through daily practices at the center.
 * Allergies & Intolerances**

= Pre-School Food Preparation (NAEYC 5.A.02, 5.B. 03, 5.B.15, IQPPS 5.19) = The food is prepared, served and stored in accordance with the US Department of Agriculture Child and Adult Care Food Program Guidelines. (IQPPS 5.12) Hot food items, those above 110 degrees Fahrenheit, are kept beyond the reach of the children. Cold food items are immediately placed in coolers to get to school and then into a dining room refrigerator until serving. Guidelines are also given for food to be cut into bite-size pieces and foods to avoid serving that could cause choking. Staff do not offer children younger than four years these foods: hotdogs, whole or sliced into rounds; whole grapes; nuts; popcorn; raw peas and hard pretzels; spoonfuls of peanut butter; or chunks of raw carrots or meat larger than can be swallowed whole.

CRITERIA 5.18

// Liquids and foods that are hotter than 110 degrees Fahrenheit are kept out of children’s reach. //

// From Handbook: //


 * Nutrition and Food **

Attitudes about food develop early in life. The food children eat affects their well-being, their physical growth, their ability to learn, and their overall behavior. We have an opportunity to help children learn about foods, to enjoy a variety of foods from their own culture and others, and to help them begin to appreciate that their bodies need to be strong, flexible, and healthy. Eating moderately, eating a variety of foods, and eating in a relaxed atmosphere are healthy habits for young children to form.
 * Snacks/Foods and Nutrition** (NAEYC 3.D.12, 5.B.16; IQPPS 5.12- 5.21)

Clean, sanitary drinking water is made available to children throughout the day. Staff discards any foods with expired dates. Foods and liquids that are hotter than 110 degrees Fahrenheit are kept out of children’s reach. Foods requiring refrigeration will be kept cold until served. The preschool will follow the CACFP (Child and Adult Care Food Program) guidelines regarding food and healthy diet. The program documents compliance and any corrections that it has made according to the recommendations of the program’s health consultant, nutrition consultant, or a sanitarian that reflects consideration of federal and other applicable food safety standards (IQPPS 5.14).

For each child with special health care needs, food allergies, or special nutrition needs, the child’s health care provider should provide the program with an individualized care plan prepared in consultation with family members and specialist involved in the child’s care. Children with food allergies shall be protected from contact with the problem food. With family consent, the program posts information about the child’s allergies in the food preparation area and in areas of the facility the child uses to serve as a visual reminder to all adults who interact with the child during the day. Program staff will keep a daily record documenting the type and quantity of food a child consumes when any child with a disability has special feeding needs and/or health plan and provide parents with that information.

High-risk foods, often involved in choking incidents, will only be served with cutting methods to prevent choking from occurring. Also, food with an expired date will not be served to children. The staff will check all food and food packages for expiration dates and discard food past the expiration date.

The school district does not use foods or beverages as rewards for academic performance or good behavior, and will not withhold food or beverages as a punishment, nor will teaching staff ever threaten to withhold food as a form of discipline.

Some programs serve meals and/or snacks at regularly established times. Meals and snacks are at least two hours apart but not more than three hours apart. (IQPPS 5.21)

Staff take steps to ensure the safety of food brought from home: (IQPPS 5.13)
 * We work with families to ensure that foods brought from home meet the food requirements of USDA’s CACFP
 * All foods and beverages brought from home are labeled with the child’s name and the date;
 * Staff make sure that food requiring refrigeration stays cold until served;
 * Food is provided to supplement food brought from home, if necessary;
 * Food that comes from home for sharing among the children are either whole fruits or commercially prepared packaged foods in factory-sealed containers.

Breakfast and lunch are provided for children who attend a full day program. Special diets are followed with physician’s orders. Meals are served family style with consideration for cultural and ethnic preferences to broaden children’s development through food experiences. Menus are posted in the classroom and on the school website.


 * __Meeting Guidelines:__**
 * Meals and snacks (if provided) are served family style with adults and children eating together.
 * Meals and snacks are at least 2 hours apart, but not more than 3 hours and are at regularly scheduled times. (If timeframes not complied with a justification must be provided.)
 * Children and staff put some of each food on their plate.
 * Food is offered and passed 2 or 3 times.
 * Children are encouraged to drink milk.
 * Children are guided to clean up spills.
 * Children bus and scrape their dishes.
 * Extra silverware and napkins are on the table.
 * All food is made on site or commercially prepared.
 * Liquid/food hotter than 110 degrees Fahrenheit is kept out of the reach of children.
 * Children are only served foods that are choking hazards when prepared by cutting to prevent choking.
 * Food is discarded as per expiration dates.
 * Documentation of compliance/corrections as per health, nutrition, and sanitation reflect consideration of federal and other food safety standards.
 * Staff are encouraged to have casual conversations with children to promote language development, social relationships, and personal skills during meals. Staff allow children to guide the conversation. Meal time is a meaningful experience, as well as an opportunity for learning.


 * __Program policy does not allow for:__**
 * Threats
 * Derogatory remarks
 * Withholding food
 * Forcing children to eat

If children are refusing to eat or try foods below is a list of some options recommended by Iowa Child Health Specialty Clinic and SpencerHospital’s Feeding Clinic:
 * Allow the child to lick the food.
 * Allow the child to put the food to their lips.
 * Allow the child to touch the food with a utensil or finger and touch to their lip or tongue.
 * Allow the child to smell the food.

Young children benefit when meals are served family-style. They learn independence, cooperation, how to make decisions, and table manners. Family-style meals also help children develop fine motor, communication, and self-help skills. Family-style meals offer staff an opportunity to observe and assess many areas of a child’s development in the context of a daily routine. During one meal, you may note everything from one child’s aversion to certain food textures to another child’s challenges with communicating with others at the table. According to the National Food Service Management Institute, family-style meals are best served on child-size tables set with sturdy plates and utensils. Children serve themselves from small containers that are passed around the table and may pour beverages from small pitchers. One challenge associated with family-style meals in childcare is sanitation. Passing and serving food can produce a potential germ-spreading situation. To keep germ transmission at a minimum during family-style meals, establish routines for washing hands; use effective supervision techniques; define rules for sharing food and setting a table; and institute procedures for cleanup and sanitizing.
 * __Safe & Family Style Meals:__**

Handwashing
===Effective handwashing is one of the most important steps in controlling the spread of germs. This is particularly true when children are touching and eating food. Recommendations from //Caring for Our Children: National Health and Safety Performance Standards// state that children and adults should wash their hands in running water that is a comfortable temperature (less than 120°F). Hands should be lathered with soap, preferably liquid soap, and thoroughly rubbed for at least 20 seconds. After washing, rinse until soap and dirt are removed, and use a disposable paper towel for drying.===

Adults should model appropriate handwashing procedures. Ensure that children and adults wash their hands before setting the table or serving food, before eating, and after cleanup.

Sharing and Supervision during Family-style Meals
===One of the skills young children learn from family-style meals is to eat their food and leave their neighbor’s food alone. It is ironic that children who adamantly refuse to share toys may happily share food, plates, and utensils. Unfortunately, sharing food at the table also can spread germs and illness.=== It takes time and practice for young children to learn to distinguish between “good sharing” with toys and “germ sharing” with food. Use lots of practice, modeling, and gentle reminders to help children understand and establish sharing boundaries at the table. To keep children (and staff) from becoming overwhelmed, introduce family-style meals gradually. You might initially serve only one component of the meal family-style, beginning with the component that is easiest to divide. For example, serve bread or rolls and let each child use serving tongs take a portion. Gradually introduce new serving utensils, such as tongs and large spoons, and demonstrate how to use them. Each time a new step or skill is introduced, demonstrate the correct and safe way to proceed. Encourage practice and skill development by including similar items in pretend play areas. Use “teachable moments” in the dramatic play center to introduce serving and family-style table skills. Adult supervision and reminders will help children remember to avoid “tasting” the play food. Supervision also is essential to prevent contamination of serving utensils. For example, if a large spoon is used to serve a favorite food, like applesauce, remind children to place it back in the same serving bowl after they have served themselves. Assist children as they develop the necessary skills and strength to serve and pass foods.

Effective supervision is the key to incorporating family-style meals that teach children new skills and prevent the spread of germs. Position yourself to observe and provide assistance as children are serving, passing, and eating food. //The Caring for Our Children// standards recommend that adults be located at the table with the children or within arms’ reach of the dining table.

Setting a Safe Family-style Table
===When children are seated at appropriately-sized dining furniture, they are more comfortable and are better able to manage serving themselves. This results in fewer spills and less chance of cross-contamination. Tables at children’s waist to mid-chest height with chairs that allow children’s feet to rest comfortably on a firm surface while they eat are most comfortable.=== Choose tableware with surfaces that are smooth and free of chips or cracks. Paper or plastic tableware should be used only once and then discarded. Styrofoam is not recommended for children less than four years of age because it may present a choking risk (Caring for Our Children). Napkins, paper place mats, or tablecloths that are designed for single use should be used only once. Washable table linens, such as place mats or tablecloths, should be laundered and sanitized after each meal. All items used in food service, including tableware and utensils, should be washed, rinsed, and sanitized after each meal. Typically, tables are used for other purposes throughout the day, such as art projects; so tables should be washed, rinsed, and sanitized just before and immediately after the meal.

Ending the Meal Safely
===There is a high risk for cross-contamination if leftovers are not handled properly after a family-style meal. There is a good chance that foods in serving bowls, platters, and pitchers have been contaminated.=== //The Caring for Our Children// recommendation is that food which has been served (i.e., placed on the table and accessible to the children) should be discarded. Food that has not been served and is not contaminated should be tightly covered, refrigerated immediately, and used within 24 hours. The final step of the family-style meal is to dispose of garbage to control odors, pests, and contamination. Caring for our Children recommends that meal waste be removed from the kitchen every day and kept in containers out of children’s reach. Garbage containers should be labeled and covered with a fitted lid

Food Safety & Sanitation
===Meals and snacks (whether catered or prepared on-site) are prepared, served, and stored in accordance with the USDA and CACFP guidelines. The program documents compliance and any corrections that it has made according to the recommendations of federal and state inspections. Food inspection or licensing is posted in each location. School district kitchens must post two food inspection records – current and past years.===

Kitchens contain separate sinks for hand washing and food preparation. In situations where sinks are used for both food preparation and other purposes, staff clean and sanitize the sinks before using them to prepare food. Kitchen sinks are not used to bathe children or rinse fecal matter.

Documentation from medical personnel is received and developed into an Individual Health Plan which is implemented through daily practices at the center.
 * Allergies & Intolerances**

= Pre-School Food Preparation (NAEYC 5.A.02, 5.B. 03, 5.B.15, IQPPS 5.19) = The food is prepared, served and stored in accordance with the US Department of Agriculture Child and Adult Care Food Program Guidelines. (IQPPS 5.12) Hot food items, those above 110 degrees Fahrenheit, are kept beyond the reach of the children. Cold food items are immediately placed in coolers to get to school and then into a dining room refrigerator until serving. Guidelines are also given for food to be cut into bite-size pieces and foods to avoid serving that could cause choking. Staff do not offer children younger than four years these foods: hotdogs, whole or sliced into rounds; whole grapes; nuts; popcorn; raw peas and hard pretzels; spoonfuls of peanut butter; or chunks of raw carrots or meat larger than can be swallowed whole.

CRITERIA 5.22

// The routine frequency of cleaning and sanitizing all surfaces in the facility is as indicated in the Cleaning and Sanitation Frequency Table 1. Ventilation and sanitation, rather than sprays, air freshening chemicals or deodorizers, control odors in the inhabited areas of the facility and in custodial closets. //

// From Handbook: //

The facility will be maintained in a clean and sanitary condition. When a spill occurs, the area will be made inaccessible to children and the area will be cleaned immediately.
 * Cleaning and Sanitization** (IQPPS 5.12 and 9.11)

Toys that have been placed in a child’s mouth or that are otherwise contaminated by body secretion or excretion will be removed immediately and disinfected after they are cleaned with detergent and water, then rinsed, sanitized and air dried. (IQPPS 5.24) This also applies to other surfaces in the classroom. Toys and surfaces will be disinfected using the proper non-toxic solution. To disinfect, the surfaces will be sprayed until glossy. The bleach solution will be left on for at least 2 minutes before it is wiped off with a clean paper towel, or it may be allowed to air dry. Machine washable cloth toys that have been placed in a child’s mouth or that are otherwise contaminated by body secretion or excretion must be laundered before another child’s use. Toys that cannot be cleaned and sanitized will not be used. (IQPPS 5.24)

Staff will be trained in cleaning techniques, proper use of protective barriers such as gloves, proper handling and disposal of contaminated materials, and information required by the US Occupational Safety and Health Administration about the use of any chemical agents. Staff clean and sanitize toilet seats, toilet handles, toilet bowls, door knobs or cubicle handles and floors either daily or immediately if visibly soiled (IQPPS 9.11).

Routine cleaning will be supervised by the preschool teacher and will follow the Cleaning and Sanitation Frequency Table in Section III, page 47 of the QPPS manual. A checklist will be completed as indicated in the table. Ventilation and sanitation, rather than sprays, air freshening chemicals or deodorizers; control odors in inhabited areas of the facility and in custodial closets (IQPPS 5.22).

Facility cleaning requiring potentially hazardous chemicals will be scheduled when children are not present to minimize exposure of the children. All cleaning products will be used as directed by the manufacturer’s label. Nontoxic substances will be used whenever possible.

Procedures for standard precautions are used and include the following: (IQPPS 5.23)
 * Surfaces that may come in contact with potentially infectious body fluids must be disposable or made of a material that can be sanitized.
 * Staff use barriers and techniques that minimize contact of mucus membranes or of openings in the skin with potentially infectious body fluids and reduce the spread of infectious disease.
 * When spills of body fluids occur, staff clean them up immediately with detergent followed by water rinsing.
 * After cleaning, staff sanitize nonporous surfaces by using the procedure described in the Cleaning and Sanitation Table.
 * Staff clean rugs and carpeting by blotting, spot cleaning with a detergent-disinfectant, and shampooing or steam cleaning.
 * Staff dispose of contaminated materials and diapers in a plastic bag with a secure tie that is placed in a closed container.

Cleaning Signature Sheet:

Cleaning and Sanitizing Frequency Table:

CRITERIA 5.23

// Procedures for standard precautions are used and include the following: //
 * // Surfaces that may come in contact with potentially infectious body fluids must be disposable or made of a materials that can be sanitized; //
 * // Staff use barriers and techniques that minimize contact of mucus membranes or of openings in skin with potentially infectious body fluids and that reduce the spread of infectious diseases; //
 * // When spills of body fluids occur, staff clean them up immediately with detergent followed by water rinsing; //
 * // After cleaning, staff sanitizes nonporous surfaces by using the procedures for sanitizing designated changing surfaces described in the Cleaning and Sanitation Frequency Table; //
 * // Staff clean rugs and carpeting by blotting, spot-cleaning with a detergent-disinfectant, and shampooing or steam cleaning; //
 * // Staff dispose of contaminated materials and diapers in a plastic bag with a secure tie that is placed in a closed container. //

// From Handbook: //

Procedures for standard precautions are used and include the following: (IQPPS 5.23)
 * Surfaces that may come in contact with potentially infectious body fluids must be disposable or made of a material that can be sanitized.
 * Staff use barriers and techniques that minimize contact of mucus membranes or of openings in the skin with potentially infectious body fluids and reduce the spread of infectious disease.
 * When spills of body fluids occur, staff clean them up immediately with detergent followed by water rinsing.
 * After cleaning, staff sanitize nonporous surfaces by using the procedure described in the Cleaning and Sanitation Table.
 * Staff clean rugs and carpeting by blotting, spot cleaning with a detergent-disinfectant, and shampooing or steam cleaning.
 * Staff dispose of contaminated materials and diapers in a plastic bag with a secure tie that is placed in a closed container.

// Cleaning and Sanitation Frequency Chart: //

// Janitor's sign off sheet: //

CRITERIA 5.24

// A toy that a child has placed in his or her mouth or that is otherwise contaminated by body secretion or excretion is either to be (a) washed by hand, using water and detergent; then rinsed, sanitized, and air dried or (b) washed and dried in a mechanical dishwasher before it can be used by another child. //

// From Handbook: //

The facility will be maintained in a clean and sanitary condition. When a spill occurs, the area will be made inaccessible to children and the area will be cleaned immediately.
 * Cleaning and Sanitization** (IQPPS 5.12 and 9.11)

Toys that have been placed in a child’s mouth or that are otherwise contaminated by body secretion or excretion will be removed immediately and disinfected after they are cleaned with detergent and water, then rinsed, sanitized and air dried. (IQPPS 5.24) This also applies to other surfaces in the classroom. Toys and surfaces will be disinfected using the proper non-toxic solution. To disinfect, the surfaces will be sprayed until glossy. The bleach solution will be left on for at least 2 minutes before it is wiped off with a clean paper towel, or it may be allowed to air dry. Machine washable cloth toys that have been placed in a child’s mouth or that are otherwise contaminated by body secretion or excretion must be laundered before another child’s use. Toys that cannot be cleaned and sanitized will not be used. (IQPPS 5.24)

Staff will be trained in cleaning techniques, proper use of protective barriers such as gloves, proper handling and disposal of contaminated materials, and information required by the US Occupational Safety and Health Administration about the use of any chemical agents. Staff clean and sanitize toilet seats, toilet handles, toilet bowls, door knobs or cubicle handles and floors either daily or immediately if visibly soiled (IQPPS 9.11).

Routine cleaning will be supervised by the preschool teacher and will follow the Cleaning and Sanitation Frequency Table in Section III, page 47 of the QPPS manual. A checklist will be completed as indicated in the table. Ventilation and sanitation, rather than sprays, air freshening chemicals or deodorizers; control odors in inhabited areas of the facility and in custodial closets (IQPPS 5.22).

Facility cleaning requiring potentially hazardous chemicals will be scheduled when children are not present to minimize exposure of the children. All cleaning products will be used as directed by the manufacturer’s label. Nontoxic substances will be used whenever possible.

Procedures for standard precautions are used and include the following: (IQPPS 5.23)
 * Surfaces that may come in contact with potentially infectious body fluids must be disposable or made of a material that can be sanitized.
 * Staff use barriers and techniques that minimize contact of mucus membranes or of openings in the skin with potentially infectious body fluids and reduce the spread of infectious disease.
 * When spills of body fluids occur, staff clean them up immediately with detergent followed by water rinsing.
 * After cleaning, staff sanitize nonporous surfaces by using the procedure described in the Cleaning and Sanitation Table.
 * Staff clean rugs and carpeting by blotting, spot cleaning with a detergent-disinfectant, and shampooing or steam cleaning.
 * Staff dispose of contaminated materials and diapers in a plastic bag with a secure tie that is placed in a closed container.

Frequent hand washing is key to prevent the spread of infectious diseases. Teachers teach children how to wash their hands effectively. Posters of children using proper hand washing procedures are placed by each sink. The program follows these practices regarding hand washing:
 * Hand Washing Practices** ( IQPPS 5.8)
 * Staff members and those children who are developmentally able to learn personal hygiene are taught hand-washing procedures and are periodically monitored.
 * Hand washing is required by all staff, volunteers, and children when hand washing reduces the risk of transmission of infectious diseases to themselves and to others.
 * Staff assist children with hand washing as needed to successfully complete the task.

Children and adults wash their hands:
 * upon arrival for the day;
 * after diapering or using the toilet (use of wet wipes is acceptable for infants);
 * after handling body fluids (e.g., blowing or wiping a nose, coughing on a hand, or any touching of mucus, blood or vomit);
 * before meals and snacks, preparing or serving food, or handling any raw food that requires cooking (e.g., meat, eggs, poultry);
 * after playing in water that that is shared by two or more people;
 * after handling pets and other animals or any materials such as sand, dirt, or surfaces that might be contaminated by contact with animals; and

Adults also wash their hands
 * before and after feeding a child;
 * before and after administering medication;
 * after assisting a child with toileting; and
 * after handling garbage or cleaning.

Proper hand-washing procedures are followed by adults and children and include
 * * using liquid soap and running water;
 * rubbing hands vigorously for at least 10 seconds, including back of hands, wrists, between fingers, under and around any jewelry, and under fingernails; rinsing well; drying hands with a paper towel, or a dryer; and avoiding touching the faucet with just-washed hands (e.g., by using a paper towel to turn off water). ||

In situations where sinks used for both food preparation and other purposes, staff clean and sanitize the sinks before using them to prepare food.
 * Except when handling blood or body fluids that might contain blood (when wearing gloves is required), wearing gloves is an optional supplement, but not a substitute, for hand washing in any situation listed above.
 * Staff must wear gloves when contamination with blood may occur.
 * Staff do not use hand-washing sinks for bathing children or removing smeared fecal material. ||

A toy that a child has placed in his or her mouth or that is otherwise contaminated by body secretion or excretion is either to be (a) washed by hand using water and detergent, then rinsed, sanitized, and air dried or (b) washed and dried in a mechanical dishwasher before it can be used by another child. (IQPPS 5.24)

CRITERIA 5.26

// Classroom pets or visiting animals appear to be in good health. Pets or visiting animals have documentation from a veterinarian or an animal shelter to show that the animals are fully immunized (if the animal should be so protected) and that the animal is suitable for contact with children. Teaching staff supervise all interactions between children and animals and instruct children on safe behavior when in close proximity to animals. Program staff make sure that any child who is allergic to a type of animal is not exposed to that animal. Reptiles are not allowed as classroom pets because of the risk of salmonella infection. //

// From Handbook: //

//__No live animals__ are to be in the Statewide Preschool Program classrooms at any time.// If you, as a parent or legal guardian, want to bring your family pet to share with your child’s classroom you are welcome. However, all animals must remain __outside__ the school buildings during the visit. The preschool teacher ensures that the animal does not create an unsafe or unsanitary condition. The animal would appear to be in good health and have documentation from a veterinarian or an animal shelter to show that the animal is fully immunized (if the animal should be so protected) and suitable for contact with children. The teacher would ensure staff and children practice good hygiene and hand washing when coming into contact with the animal and after coming into contact with the animal. Teaching staff supervise all interactions between children and animals and instruct children on safe behavior when in close proximity to animals. Staff must make sure that any child who is allergic to a type of animal is not exposed to that animal. Staff will instruct children on safe behavior when in close proximity to the animals. (IQPPS 5.26)
 * Classroom Animals and Pets** (IQPPS 5.26)