Statutes, codes, and regulations
Delaware Administrative Code
Title 14 - EducationSpecial PopulationsDELACARE: Regulations for Early Care and Education and School-Age Centers
Part V - PHYSICAL ENVIRONMENT AND SAFETY
Section 933-V-50.0 - Kitchen and Food Preparation

14 Del. Admin. Code § 933-V-50.0

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Current through Reigster Vol. 28, No. 6, December 1, 2024
Section 933-V-50.0 - Kitchen and Food Preparation
50.1 A licensee shall obtain a Food Establishment Permit only when the center provides food to members of the general public. DPH will assist in reviewing food transportation operations between locations owned by the same licensee.
50.2 A licensee shall not change the center's approved type of food operation without notifying OCCL and receiving approval.
50.3 A licensee shall ensure a kitchen or food preparation area is provided with the necessary operable equipment to prepare, store, serve, and clean-up all meals and snacks for children and staff. Dishes and utensils must be air-dried.
50.3.1 A center that does not prepare food on-site is exempt from subsections 50.3 through 50.6.
50.3.1.1 There may be no food preparation in the facility, except for heating in the microwave foods brought from children's homes.
50.3.1.2 When food preparation is not permitted, a licensee shall ensure utensils and dishware are single-service and discarded after each use.
50.4 The kitchen requirements for centers that prepare and serve meals and snacks are, but not limited to:
50.4.1 Refrigerator;
50.4.2 Three-compartment sink; or
50.4.3 Two-compartment sink and sanitizing basin; or
50.4.4 Two-compartment sink and dishwasher; and
50.4.5 Separate hand-washing sink;
50.4.6 Range or cooktop;
50.4.7 Oven or microwave; and
50.4.8 Food storage areas.
50.5 The kitchen requirements for centers that prepare and serve only snacks are:
50.5.1 Refrigerator;
50.5.2 Three-compartment sink; or
50.5.3 Two-compartment sink and sanitizing basin; or
50.5.4 Two-compartment sink and dishwasher; and
50.5.5 Separate hand-washing sink
50.6 A licensee shall ensure a kitchen or food preparation area has floors, walls, and counter surfaces that are easily cleanable and non-porous.
50.7 A licensee shall ensure a center has a refrigerator to keep perishable food, including lunches prepared at home, cold at 41° F or colder, and food stored in a freezer frozen at 0° F or colder.
50.7.1 A working thermometer must be in refrigerators and freezers.
50.7.2 Unused freezer compartments in mini-refrigerators do not need a thermometer.
50.8 A licensee shall ensure food provided and prepared by the center complies with the center's written policy on nutritional quality.
50.9 A licensee shall ensure the food is clean, wholesome, free from spoilage and contamination, and safe to eat.
50.9.1 Prepared food items must be correctly labeled with the contents and date of preparation.
50.9.2 Prepared food that is served to a child and not eaten must be thrown away and not given to another child.
50.10 Food storage areas and appliances must be cleanable and free of food particles, dust, and debris.
50.10.1 All food items must be stored off the floor.
50.10.2 Food must be stored separately from cleaning materials.
50.10.3 Food must be stored in closed or sealed containers that are labeled with the contents and expiration date.
50.11 A licensee shall ensure the kitchen or food preparation area is constructed and supervised to prevent children's access unless a staff member is conducting an educational activity within this area.

14 Del. Admin. Code § 933-V-50.0

25 DE Reg. 1115 (6/1/2022) (Final)