Current through Register Vol. 35, No. 11, June 11, 2024
Section 8.16.2.44 - FOOD SERVICE REQUIREMENTS FOR OUT OF SCHOOL TIME CAREA. MEAL PATTERN REQUIREMENTS: All foods prepared by the program will conform to the guidelines from United States department of agriculture's (USDA's) child and adult care food program (CACFP) for foods, meal patterns and serving sizes.B. MEALS AND SNACKS: (1) A program will provide a child a meal or snack at least every three hours.(2) A program will serve a child a therapeutic or special diet with a written prescription/diet order from a physician or a recognized medical authority. Diet orders must be complete and descriptive, and not subject to interpretation by the program staff.(3) A program will serve snacks each day and will include a selection of two different food group components from the four food group components.(4) A program shall serve only one hundred percent fruit or vegetable juice. The use of fruit drinks that contain less than one hundred percent juice or artificially flavored drinks for meals or snacks is prohibited. One hundred percent fruit or vegetable juice may be diluted with water.(5) A program shall serve a wide variety of fruits and vegetables, with a preference for fresh or frozen fruits and vegetables over canned.(6) A program shall make water freely available to children.(7) Menus shall contain a variety of foods. The same menu must not be served twice in one week.C. KITCHENS: (1) A program will not allow children in the kitchen except under careful supervision.(2) A food preparer will thoroughly wash all raw fruits and vegetables before cooking or serving.(3) A program will serve food promptly and refrigerate immediately after use.(4) A program will discard any leftover milk.(5) A program will keep food requiring refrigeration, at 41 degrees Fahrenheit or below and frozen food at 0 degrees Fahrenheit or below.(6) Refrigerators and separate freezers will have working internal thermometers.(7) A program will protect food and drink from insects, rodents, and other vermin by properly storing items in an airtight container or by tightly wrapping them. A program will label and date all leftover food.(8) A program will sanitize eating utensils, dishes and cups before re-use by washing them in a dishwasher or by completing the following steps:(a) wash with soapy water;(b) rinse with clean warm water; and(9) A program will use cleaning materials for the kitchen and food preparation areas only in the kitchen and will store the materials separately from food.(10) A program will equip dining areas with tables, chairs, eating utensils and dishes appropriate to the age of the children served and sanitize the areas before and after use.(11) A program will provide sanitary cups or glasses or a drinking fountain for drinking water. A program will not allow children to share drinking or eating utensils.(12) A program shall thoroughly sanitize food preparation surfaces before and after each use.(13) Disposable plates, cups and plastic utensils of food-grade, medium weight may be used for single service. Styrofoam cups shall not be used at any time.8.16.2.44 NMAC - Rp, 8.16.2.45 NMAC, 11/30/12, Adopted by New Mexico Register, Volume XXVII, Issue 18, September 30, 2016, eff. 10/1/2016, Amended by New Mexico Register, Volume XXXII, Issue 23, December 14, 2021, eff. 1/1/2022