Rule 290-2-5-.17 - Food Service(1) An institution shall provide each child with meals and snacks of serving sizes dependent upon the age of the child based upon nutrition guidelines as established by the United States Department of Agriculture Child Care Food Program. (a) Meals and snacks shall be varied daily.(b) Additional serving of food shall be offered to children over and above the required daily minimum if not contraindicated by modified diets.(c) Modified diets based on medical or religious reasons shall be served to children as needed. Modifications due to medical reasons shall be based on the written order of a physician and the order shall be placed in the child's case record.(2) An institution licensed to care for thirteen or more children must obtain a valid food service permit and remain in compliance with Department of Public Health food service requirements. Institutions licensed to care for twelve or less children are not required to obtain a food service permit but shall meet the following requirements: (a) Food shall be stored, prepared, and served in a safe and sanitary manner commensurate with generally accepted and recognized food service standards.(b) Each institution shall have designated space for food preparation and storage areas separate from rooms used by children.(c) All perishable and potentially hazardous foods shall be refrigerated at a temperature of forty-five (45) degrees Fahrenheit or below and served promptly after cooking. Freezer temperature shall be maintained at zero (0) degrees Fahrenheit or below.(d) Food shall be in sound condition, free from spoilage and contamination and shall be safe for human consumption.(e) All raw fruits and vegetables shall be washed thoroughly before being cooked or served. Food not subject to further washing or cooking before serving shall be stored in such a manner as to be protected against contamination.(f) Containers for food storage other than the original containers or packages in which the food was obtained shall be impervious and nonabsorbent and have tight fitting lids or covers.(g) Eggs, pork, pork products, poultry, and fish, shall be thoroughly cooked.(h) Meats, poultry, fish, dairy products, bakery products and processed foods shall have been inspected under an official regulatory program.(i) Food service equipment and preparation areas shall be kept clean and free of accumulations of dust, dirt, food particles and grease deposits.(j) Non-disposable dishes, glasses and silverware shall be properly cleaned by pre-rinsing and scraping, washing, sanitizing and drying.Ga. Comp. R. & Regs. R. 290-2-5-.17
O.C.G.A. §§ 26-2-370et seq, 49-5-8, 49-5-12.
Original Rule entitled "Food Service" adopted. F. Jun. 30, 1994; eff. Aug. 1, 1994, as specified by the Agency.Repealed: New Rule of same title adopted. F. June 5, 2007; eff. June 25, 2007.Repealed: New Rule of same title adopted. F. Jan. 24, 2008; eff. Feb. 13, 2008.Amended: F. Dec. 7, 2020; eff. Jan. 1, 2021, as specified by the Agency.