Classroom Food Service Tips and Information

Sanitation Procedure

1. Sanitation checklists posted in the classroom should be used to ensure that laundering, cleaning, sanitizing and disinfection is occurring according to the schedule.
2. All cleaning materials must be stored out of reach of children.
3. All bottles must be labeled with the manufacturer's label.
4. Dilution of Saniquat 512 and Hepastat 256 will occur only at the dilution station in the central office. No concentrates of any cleaning agents will be stored in classroom areas. Staff members are not authorized to use the dilution station until they have been trained to do so.

Food Contact Surfaces

1. The food-safe sanitizer (Saniquat) should be utilized in kitchen areas, on lunch tables and on any mouthed toys. For full sanitizing effect, the area should be cleaned first (soap and water or spray and wipe) and then spray again (spray and leave to air dry) and allowed to air dry for ten minutes.
2. Use disposable wipes and discard daily.
3. Do not use sponges in food service!
4. Cutting boards must be soaked and washed in dishwasher after each use.
5. Dishwasher/sanitizer should be checked (hot water rinse should be 180 degrees).
6. Chlorine test strip for low-temp dishwasher/sanitizer should be checked daily. The PH level should be 50-100 ppm.

Cleaning and Serving

• All dishes and utensils need to be scraped and rinsed before going into the dishwasher/sanitizer.
• Pans and plastic containers that are returned to the Main Kitchen must be cleaned!
• All dishes are to be air dried. Do not wipe!
• When food arrives, check temperature using your pocket food thermometer. Hot foods must be kept at a minimum of 140 degrees F, cold foods must be kept below 45 degrees F.
• Hot food that has cooled below 140 degrees F must be reheated to 165 degrees F, then maintained at 140 degrees F.
• Go over portion sizes when preparing meals (e.g., cutting rolls, bread, apples, etc.)
• Hot food is served in plastic bowls only, cold food may be served in steel bowls.
• Cover food in bowls to set on table before serving. Use plastic wrap for cold, aluminum foil for hot.
• Dispose of all hot entrees and any food from the serving table after each meal.
• Leftover breads, fruit, and vegetables may be sent home.
• Do not pour new milk into pitchers containing any milk. Instead, empty and clean pitcher and then refill. In any event, wash pitchers daily.
• Refrigerators must be cleaned daily.
• Wear plastic aprons for food prep and service once, dispose each day.

Also see the Classroom Sanitation and Handwashing, Storage of Non-Food Items, Toileting policies and procedures.