> For the complete documentation index, see [llms.txt](https://docs.caqualityearlylearning.org/printable-inspection-list-tool/llms.txt). Markdown versions of documentation pages are available by appending `.md` to page URLs; this page is available as [Markdown](https://docs.caqualityearlylearning.org/printable-inspection-list-tool/preschool-licensing-standard/food-service.md).

# Food Service

This resource is only for CQEL members and is not to be redistributed. Please have interested programs contact CQEL at hello\@caqualityearlylearning.org

<table data-full-width="true"><thead><tr><th width="151" align="center">Section Title</th><th width="503" align="center">Regulation/Statute Language</th><th align="center">Reviewed?</th></tr></thead><tbody><tr><td align="center"><a href="https://t22.caqualityearlylearning.org/continuing-requirements/food-service">Food Service CCR 101227(a)(1)</a></td><td align="center">(1) All food shall be safe and of the quality and in the quantity necessary to meet the needs of the children. Each meal shall include, at a minimum, the amount of food components as specified by Title 7, Code of Federal Regulations, Part 226.20, (Revised January 1, 1990) Requirements for Meals, for the age group served. All food shall be selected, stored, prepared and served in a safe and healthful manner.</td><td align="center">Y / N</td></tr><tr><td align="center"><a href="https://t22.caqualityearlylearning.org/continuing-requirements/food-service">Food Service CCR 101227(a)(6)</a></td><td align="center">(6) Menus shall be in writing and shall be posted at least one week in advance in an area accessible for review by the child's authorized representative. Copies of the menus as served shall be dated and kept on file for at least 30 days. Menus shall be made available for review by the child's authorized representative and the Department upon request.</td><td align="center">Y / N</td></tr><tr><td align="center"><a href="https://t22.caqualityearlylearning.org/continuing-requirements/food-service">Food Service CCR 101227(a)(14)</a></td><td align="center">(14) All persons engaged in food preparation and service shall observe personal hygiene and food-service sanitation practices that protect food from contamination.</td><td align="center">Y / N</td></tr><tr><td align="center"><a href="https://t22.caqualityearlylearning.org/continuing-requirements/food-service">Food Service CCR 101227(a)(15)</a></td><td align="center">(15) All foods or beverages capable of supporting the rapid and progressive growth of microorganisms that can cause food infections or food intoxications shall be stored in covered containers at 45 degrees F (7.2 degrees C) or less.</td><td align="center">Y / N</td></tr><tr><td align="center"><a href="https://t22.caqualityearlylearning.org/continuing-requirements/food-service">Food Service CCR 101227(a)(16)</a></td><td align="center">(16) Pesticides and other similar toxic substances shall not be stored in food storerooms, kitchen areas, food-preparation areas, or areas where kitchen equipment or utensils are stored.</td><td align="center">Y / N</td></tr><tr><td align="center"><a href="https://t22.caqualityearlylearning.org/continuing-requirements/food-service">Food Service CCR 101227(a)(17)</a></td><td align="center">(17) Soaps, detergents, cleaning compounds or similar substances shall be stored in areas separate from food supplies.</td><td align="center">Y / N</td></tr><tr><td align="center"><a href="https://t22.caqualityearlylearning.org/continuing-requirements/food-service">Food Service CCR 101227(a)(18)</a></td><td align="center">(18) All kitchen, food-preparation and storage areas shall be kept clean and free of litter and rubbish; and measures shall be taken to keep all such areas free of rodents and other vermin.</td><td align="center">Y / N</td></tr><tr><td align="center"><a href="https://t22.caqualityearlylearning.org/continuing-requirements/food-service">Food Service CCR 101227(a)(19)</a></td><td align="center">(19) All food shall be protected against contamination. Contaminated food shall be discarded immediately.</td><td align="center">Y / N</td></tr><tr><td align="center"><a href="https://t22.caqualityearlylearning.org/continuing-requirements/food-service">Food Service CCR 101227(a)(20)</a></td><td align="center">(20) All equipment (fixed or mobile), dishes and utensils shall be kept clean and maintained in safe condition.</td><td align="center">Y / N</td></tr></tbody></table>

**Inspection Findings:** \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_

**Last review completed on:** \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_  **Signature:** \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_


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