14 Del. Admin. Code § 935-37.0

Current through Register Vol. 28, No. 7, January 1, 2025

Section 935-37.0 - Kitchen and Food Preparation

37.1 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. A facility or program that does not prepare food on-site is exempt from subsections 37.1 through 37.8.

37.2 The kitchen requirements for facilities or programs that prepare and serve meals and snacks are, but not limited to:

37.2.1 One Refrigerator;

37.2.2 Three-compartment sink; or

37.2.3 Two-compartment sink and sanitizing basin; or

37.2.4 Two-compartment sink and dishwasher; and

37.2.5 Separate hand-washing sink within the food preparation area;

37.2.6 Range or cooktop;

37.2.7 Oven or microwave; and

37.2.8 Food storage areas.

37.3 A licensee shall ensure food service equipment and utensils are constructed of material that is non-toxic, easily cleanable, and kept in good repair.

37.4 A licensee shall ensure food preparation areas are cleaned and sanitized after each use.

37.5 A licensee shall ensure appliances, dishes, cups, pots, pans, and utensils in which food was prepared or served are cleaned and sanitized following each meal.

37.6 A licensee shall ensure floors, walls, and counter surfaces that come into contact with food are made of easily cleanable non-porous materials.

37.7 A licensee shall ensure the kitchen has a cook stove and oven with an appropriately vented hood that is kept in a safe and working condition.

37.8 A licensee shall ensure the kitchen has sufficient lighting and all lights located over, by or within food preparation, serving, and storage areas have safety shields or light covers.

37.9 A licensee shall ensure a facility or program 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.

37.9.1 A working thermometer must be in refrigerators and freezers.

37.9.2 Unused freezer compartments in mini-refrigerators do not need a thermometer.

37.10 A licensee shall ensure the food served is nutritional, clean, wholesome, free from spoilage and contamination, and safe to eat. Prepared food items must be correctly labeled with the contents and date of preparation.

37.11 Food storage areas and appliances must be cleanable and free of food particles, dust, and debris.

37.11.1 All food items must be stored off the floor.

37.11.2 Food must be stored separately from cleaning materials.

37.11.3 Food must be stored in closed or sealed containers that are labeled with the contents and expiration date.

14 Del. Admin. Code § 935-37.0

27 DE Reg. 599 (2/1/2024) (Final)