Comparación de la Zonificación de Manejo Ambiental Obtenida con los

PART III - 3. Health, Safety, and Well-Being 25 Goal Sanitation Practices Achievement Checklist:

Met Partially Not Met Met

Training Resources

Center staff store foods properly.

• Stores dry goods, frozen, and refrigerated foods at the proper temperatures (i.e., 40° F for refrigerated foods and 0° F for frozen foods) • Checks freezer and refrigerator thermometer(s)

daily to verify proper food storage temperatures • Promptly stores frozen and refrigerated foods

after purchasing

• Rotates food using "First In, First Out" storage procedures

• Discards leftovers within two days of initial service ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ • Center Nutrition Guidance • Nutrition Video • Feeding Infants • Breastfed Babies NOTES:

PART III - 3. Health, Safety, and Well-Being

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Standard — Center Staff Adhere to Appropriate Health and Sanitation Practices

Goal Sanitation

Practices Achievement Checklist:

Met Partially Not Met Met

Training Resources

(continued from previous page)

• Discards food after expiration date • Establishes and implements alternate

frozen and refrigerated food storage plan in the event of a long term power outage • Stores food in containers that are labeled

and covered with tight fitting lids • Stores food off of floor and away from

cleaning supplies ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ • Preventing Foodborne Illness • What's In a Meal? • National Health and Safety Performance Standards NOTES:

PART III - 3. Health, Safety, and Well-Being

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Standard — Center Staff Adhere to Appropriate Health and Sanitation Practices

Goal Sanitation

Practices Achievement Checklist:

Met Partially Not Met Met Training Resources Center staff properly prepare, hold, and serve foods.

• Washes hands and arms with liquid soap and running

water prior to food preparation, handling, or serving • Washes fruits and vegetables thoroughly prior to use • Washes tools and utensils (with hot soapy water) used

to prepare one food item before using them again to prepare another

• Scrubs cutting boards with hot water and detergent and sanitizes between use for different foods • Does not prepare, store, or serve food in diaper-

changing area

• Does not serve home-canned food, food from

damaged cans, or food from cans without labels • Staff with open cuts, colds, or other communicable

diseases do not prepare or serve food

• Staff wear hairnets when preparing and serving food

____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ • Center Nutrition Guidance • Nutrition Video • Feeding Infants • Breastfed Babies NOTES:

PART III - 3. Health, Safety, and Well-Being

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Standard — Center Staff Adhere to Appropriate Health and Sanitation Practices

Goal Sanitation

Practices Achievement Checklist:

Met Partially Not Met Met

Training Resources

(continued from previous page)

• Thaws all frozen potentially hazardous foods(i.e. chicken) in refrigerator, microwave, or other local Health Department approved methods (i.e., not at room temperature)

• Heats all leftover foods to l65°F or higher as rapidly as possible

• Cooks food as near to serving time as possible and holds food at 140°-165° F prior to and throughout meal service

• Labels, dates and stores leftovers promptly in the refrigerator after service (i.e., other than in cooking container(s) and within two hours of the meal service) and discards food that has been served, but not eaten

• Stores all foods away from raw meats

• Establishes plan for holding refrigerated foods below 45° F during field trips, picnics, etc.

• Washes and sanitizes table surface before and after eating; serves food on plates, etc.; and does not place food on a bare table or high chair top

• Air dries dishes after cleaning and sanitizing

• Discards leftover baby food in jar

• Discards leftover breast milk, infant formula or milk in bottle

• Maintains proper hot (140-165°F) and cold (below 45°F) temperatures during holding period for all meals delivered to center ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ • Preventing Foodborne Illness • What's In a Meal? • National Health and Safety Performance Standards NOTES:

PART III - 3. Health, Safety, and Well-Being

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Standard — Center Staff Adhere to Appropriate Health and Sanitation Practices

Goal Sanitation

Practices Achievement Checklist:

Met Partially Not Met Met

Training Resources

Center staff keep the child care facility and equipment clean and sanitary.

• Cleans all areas (i.e., floors, surfaces, carpets, shelves, equipment, etc.) regularly

• Cleans and disinfects frequently touched toys daily for infants and toddlers and weekly for older (nondiapered) children

• Cleans bathrooms daily, (or more often, as needed) and supplies with liquid soap and single use towels

• Defrosts and cleans refrigerators, freezers, and microwaves on a regularly scheduled basis

• Cleans and sanitizes all dishes and pots in commercial dishwasher or three compartment sink

• Air dries dishes after cleaning and sanitizing

____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ • Center Nutrition Guidance • Nutrition Video

• National Health and

Safety Performance Standards

PART III - 3. Health, Safety, and Well-Being

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Standard — Center Staff Adhere to Appropriate Health and Sanitation Practices

Goal Sanitation

Practices Achievement Checklist:

Met Partially Not Met Met

Training Resources

(continued from previous page)

• Requires children to wash hands and arms with liquid soap and running water

immediately before eating

• Provides each child with clean individual eating and drinking utensils

• Washes hands after each diaper changing

• Keeps animals out of food preparation, food storage and eating areas, and washes hands after handling animals or animal wastes

• Keeps child care facility free from pest infestation

• Stores all garbage away from food preparation area in non-absorbent, washable garbage cans

____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ ____ • Preventing Foodborne Illness NOTES:

PART III - 3. Health, Safety, and Well-Being

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