FOOD SAFETY AND SANITATION
Resources for Child Care Givers
Provided by All Family Resources

Poor food preparation, handling, or storage can quickly result in food being contaminated with germs and may lead to illness if the contaminated food is eaten. Contact your local health department to obtain the local regulations and standards for food safety and sanitation and to ask about the availability of a food handler course in your area.

The best way to wash, rinse, and disinfect dishes and eating utensils is to use a dishwasher. If a dishwasher is not available or cannot be installed, a three-compartment sink will be needed to wash, rinse, and disinfect dishes. A two-compartment or one-compartment sink can be used by adding one or two dishpans, as needed. In addition to three compartments or dishpans, you will need a dishrack with a drainboard to allow dishes and utensils to air dry. To wash, rinse, and disinfect dishes by hand:

• Fill one sink compartment or dishpan with hot tap water and a dishwashing detergent.
• Fill the second compartment or dishpan with hot tap water.
• Fill the third compartment or dishpan with hot tap water and 1-1/2 tablespoons of liquid chlorine bleach for each gallon of water.
• Scrape dishes and utensils and dispose of excess food.
• Immerse scraped dish or utensil in first sink compartment or dishpan and wash thoroughly.
• Rinse dish or utensil in second dishpan of clear water.
• Immerse dish or utensil in third dishpan of chlorinated water for at least 1 minute.
• Place dish or utensil in rack to air dry.

Note: Food preparation and dishwashing sinks should only be used for these activities and should never be used for routine handwashing or diaper changing activities.

Information on how to prevent foodborne illnesses by safely handling food, see "Foodborne Illnesses in the Child Care Setting" in the Disease section of this handbook.