A-D. Section 16/ Food and Kitchen Facilities

A. Well-balanced meals and snacks. Meals and snacks provided by the Provider must be nutritious and well-balanced. Each meal (breakfast, lunch, and dinner) and snack provided by the Provider must include items such as proteins, dairy products, fruits and vegetables, water and whole grains.

1. Drinking water must be available to the Children at all times.

2. A variety of snacks that are nourishing and include items such as dairy products, fruit, water, vegetables, and whole grains must be served.

3. Milk, water, or a milk substitute must be offered to Children at all meals and snacks.

4. Portions of food served must be suited to the Child’s age and appetite.

5. Providers may encourage Children to try new foods, but no Child shall be forced to eat anything they do not want.

6.(NEW) Unhealthy foods such as convenience food, fast food, and processed foods must be limited to special occasions such as holiday celebrations and birthday parties. Soda must not be served at any time.

7. (NEW) Only 4 to 6 ounces of 100% juice without added sugars may be served to children over 12 months of age, not more than once daily.

8. Children must be allowed time to eat their food, not be rushed during the meal or snack time, and must be seated. Children must not be allowed to play, watch television, or use electronic devices during meal or snack time.

B. Handwashing. All Adults and all Children must wash their hands immediately prior to preparing or consuming snacks and meals.

C. (NEW) Allergies. Documentation regarding Children’s food allergies/food intolerance as verified by a physician must be readily accessible and reviewed by all Staff Members responsible for food preparation and distribution. Food must be prepared according to a written plan for each Child with a food allergy or food intolerance. The plan must be reviewed and updated as the Child’s needs change and at a minimum of once a year.

D. (NEW 1-4) Provider Responsibilities

1. Providers or Staff Members who are ill must not work in the food preparation area. Providers or Staff Members with open sores that cannot be covered must not handle or prepare food.

2. Children may be allowed in meal preparation areas only when under the direct supervision of a Provider and there is no danger of injury from kitchen equipment.

3. Children must be within sight and sound of the Provider during meal and snack times.

4. Any food served to one Child must not be re-served to another Child.


Child and Adult Care Food Program: a federally funded program that is administered by the states to ensure that eligible children have access to healthy, nutritious food.

5-2-1-0 / Let’s Go! – MaineHealth


USDA MyPlate

Early Sprouts: is a seed-to-table gardening and nutrition curriculum

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