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Policy

The food preparation process includes strict observation of personal hygiene, continuous application of sanitary food-handling techniques, destroying harmful bacteria, thorough washing, and minimal handling of food throughout the process.  

Procedure

  1. Only employees and regular volunteers (four or more days per month) with current Food Handlers Cards (that are posted) will prepare food for breakfast, lunch, snacks, or cooking projects. 
  2. Mask and disposable gloves must be worn during food preparation. Gloves are replaced between different tasks with hand washing prior to application. Masks should be worn when staff may need to come in contact with each other. Masks do not need to be worn during other kitchen tasks (for example dish washing) when alone in kitchen.  
  3. Food must be prepared with a minimum of handling, with suitable utensils, and on surfaces that prior to use have been cleaned, rinsed, and sanitized to prevent cross-contamination. 
  4. Raw fruits and vegetables must be thoroughly washed with water before cooking or serving. Tops of cans are washed before opening. 
  5. Potentially hazardous food containing milk, meat, poultry, eggs, and fish products are prepared from chilled products as quickly as possible and refrigerated in shallow containers or served immediately. 
  6. Potentially hazardous foods requiring cooking (meat, fish, eggs, poultry) must be cooked to proper internal cooking temperature to kill germs; utilizing the temperature guide provided by Lane County Environmental Health: 
    1. Poultry and dressing must be cooked to heat all parts of the food to at least 165º Fahrenheit without interruption of the cooking process. 
    2. Pork and pork products must be cooked to heat all parts of the food to at least 150º Fahrenheit. 
    3. Ground beef must be cooked to at least 155º Fahrenheit. 
    4. Other beef, eggs, fish to at least 145º Fahrenheit. 
    5. Microwaveable cooking heat to 165º Fahrenheit and let stand for two minutes. 
  7. Potentially hazardous foods that have been cooked and then refrigerated must be reheated rapidly and thoroughly to 165º Fahrenheit or more before being served or before being placed in on the table for consumption.
  8. Potentially hazardous foods must be thawed:
    1.  Under refrigeration at a temperature below 41º Fahrenheit; 
    2. In a microwave oven only when the food is being cooked immediately afterwards.
    3. As part of conventional cooking.
  9.  Potentially hazardous food must be kept at an internal temperature of 40º Fahrenheit or below, or at an internal temperature of 140º Fahrenheit or above during the holding period.  
  10. Food thermometers must be calibrated daily before use and whenever it is bumped or dropped to ensure correct temperature readings (Post on wall in kitchen).
  11. Two spoons are used for tasting. One spoon dips into the food and transfers it to the other spoon for tasting.  
  12. Sufficient amounts of food will be placed on a cart for all children. Food service staff will roll cart into classroom and return to kitchen. Since food service staff are serving multiple classrooms, food service staff will limit interaction with classroom staff and students. Classroom staff will assist children with collecting their meals and meal service. No leftovers from the table will be sent home with children, staff, or adults due to the hazards of bacterial growth. Food left on plates or the table must also be thrown away.  

This policy complies with Head Start Performance Standard 45 CFR Section 1304.23.

It was approved by Policy Council on October 14, 1997. Updated July 01. July 2002. July 12004. June 2009, June 2010. September 2015. May 2018. August 2020