Section 148-33-16 - FOOD AND KITCHEN FACILITIESA.Well-balanced meals and snacks. Meals and snacks provided by the Provider must be nutritious and well-balanced. Each meal (breakfast, lunch, and dinner) and snack provided by the Provider must include items such as proteins, dairy products, fruits and vegetables, water and whole grains.1. Drinking water must be available to the Children at all times.2. A variety of snacks that are nourishing and include items such as dairy products, fruit, water, vegetables, and whole grains must be served.3. Milk, water, or a milk substitute must be offered to Children at all meals and snacks.4. Portions of food served must be suited to the Child's age and appetite.5. Providers may encourage Children to try new foods, but no Child shall be forced to eat anything they do not want.6. Unhealthy foods such as convenience food, fast food, and processed foods must be limited to special occasions such as holiday celebrations and birthday parties. Soda must not be served at any time.7. Only 4 to 6 ounces of 100% juice without added sugars may be served to children over 12 months of age, not more than once daily.8. Children must be allowed time to eat their food, not be rushed during the meal or snack time, and must be seated. Children must not be allowed to play, watch television, or use electronic devices during meal or snack time.B.Handwashing. All Adults and all Children must wash their hands immediately prior to preparing or consuming snacks and meals.C.Allergies. Documentation regarding Children's food allergies/food intolerance as verified by a physician must be readily accessible and reviewed by all Staff Members responsible for food preparation and distribution. Food must be prepared according to a written plan for each Child with a food allergy or food intolerance. The plan must be reviewed and updated as the Child's needs change and at a minimum of once a year.D.Provider Responsibilities1. Providers or Staff Members who are ill must not work in the food preparation area. Providers or Staff Members with open sores that cannot be covered must not handle or prepare food.2. Children may be allowed in meal preparation areas only when under the direct supervision of a Provider and there is no danger of injury from kitchen equipment.3. Children must be within sight and sound of the Provider during meal and snack times.4. Any food served to one Child must not be re-served to another Child.E.Food Storage1. All contaminated, spoiled, or expired foods must be disposed of promptly. Swelled, rusted, dented, or leaky canned food or drink must not be consumed and must be disposed of promptly.2. All perishable food must be kept at the appropriate temperature.3. Refrigerators must be kept at a temperature not to exceed 40° Fahrenheit. A thermometer must be kept in the refrigerator at all times.4. Freezers must be kept at a temperature not to exceed 0° Fahrenheit. A thermometer must be kept in the freezer at all times.5. Food stored in the refrigerator must be stored in a manner that permits free circulation of cool air. All foods must be covered.6. Box/bag lunches or other food supplied from outside the Provider must be kept refrigerated if required.F.Food Preparation1. Frozen foods must be thawed in the refrigerator or under cold running water. Frozen foods defrosted in the microwave oven must be immediately served or prepared for service.2. Fresh fruits and vegetables must be thoroughly washed before use.3. Food, if heated, must be served to Children only after contents have been mixed, stirred, and temperature checked to prevent scalding.G.Equipment and Utensils1. All food preparation and eating surfaces must be Cleaned before and after use.2. Dishes and utensils must be washed in an automatic dishwasher or thoroughly washed in warm soapy water and rinsed in hot water.3. Paper products must have a single use and must be disposed of immediately after use.4. Single-service utensils must be used only once.H.Kitchen facilities1. Kitchen areas must be well-lighted, clean, sanitary, and orderly.2. The food preparation area must not be used for other activities when food or drink is being prepared or served.3. All hot foods and liquids must be out of Children's reach. A staff person who is cooking or drinking a hot beverage must not hold Children.4. Proper sinks with plumbing and hot and cold water under pressure approved by the local permitting authority must be available in all rooms where food or drink is prepared, or utensils are washed. Bathrooms are not to be used for preparing foods, cleaning bottles for Infants, or washing dishes.5. Surfaces coming into contact with food or drink must be easily cleanable, uncluttered, and in good repair.6. Kitchen facilities must be maintained in a sanitary condition free of insects, rodents, and other contaminants. All utensils, equipment, and food must be stored in a clean, dry place free from insects, rodents, and other contamination and must be handled in such a manner as to prevent contamination.7. The refrigerator must be maintained in a clean and sanitary fashion, free from mold and spills.10-148 C.M.R. ch. 33, § 16