Section 144-33-16 - FOOD AND KITCHEN FACILITIESA.Meals and snacks1. Meals and snacks provided by the licensee shall be nutritious and well-balanced. Each meal (breakfast, lunch, and dinner) and snack provided by the licensee shall include items such as proteins, dairy products, fruits and vegetables, water and whole grains.2. All food must be stored in a manner to prevent spoilage, and kept hot or cold, as required.3. All formula and breast milk must be served and stored in accordance with the standards of the national Center for Disease Control, available at www.cdc.gov/breastfeeding/recommendations/handling_breastmilk.htm. Children must be within sight and sound of the provider during meal and snack times.
B.Kitchen facilities1. Kitchen areas must be clean and well-lighted.2. All surfaces where food is prepared and served must be disinfected before and after use.3. Dishes must be washed in an automatic dishwasher or thoroughly hand-washed in warm soapy water and rinsed in hot water.4. Paper products shall be used only once and must be thrown away immediately after use.5. Refrigerators used for the storage of food consumed by children in care must be kept at a temperature not to exceed 41° Fahrenheit. A thermometer must be kept in the refrigerator at all times.6. Freezers used for the storage of food consumed by children in care must be kept at a temperature not to exceed 0° Fahrenheit. A thermometer must be kept in the freezer at all times.10- 144 C.M.R. ch. 33, § 16