Manual of Naval Preventive Medicine
Chapter 1: Food Service Sanitation
Section VI: Sanitary Precautions to be Observed When Preparing and Serving Food

1-51. Child Development Centers.

Department of the Navy
Bureau of Medicine and Surgery

1. Child Development Centers. Child development centers are command sponsored child care facilities located on station and operated as authorized by BUPERSINST 1710.11 and OPNAVINST 1700.9. Food service operations in these centers will be as required by this chapter and the following additional requirements:

a. Child development centers will not prepare formula or juice served in baby bottles. Sponsors will prepare all baby bottles at home, label them with appropriate identification, date prepared and deliver a sufficient quantity to last 1 day. Upon delivery the staff will keep all bottles under refrigeration at 40 degrees F or lower except while actually being served. All bottles, used and unused, will be returned to the sponsor when the child is removed;

b. Kitchen facilities must be separated from other child care areas;

c. When children are involved in any way with the food service operation, they must thoroughly wash their hands and be closely supervised

d. When children are allowed in the kitchen, they will be under close supervision. The stoves will be equipped with safety devices on the burners and all handles on pots and pans are to be turned so that a child may not reach them from floor level

e. Child development centers without adequate dishwashing facilities may serve meals when all eating utensils, including flatware, silverware, and glassware are single-service. Adequate dishwashing facilities are as follows:

(1) A three compartment sink with adequate drain boards and hot water (sanitizing compartment maintained at 170 degrees F) or an approved disinfectant properly used in the sanitizing sink compartment. One additional hand washing sink will be provided in or adjacent to the dishwashing area;

(2) A dishwashing machine, capable of sanitizing, which is NSF listed or equivalent and a minimum of a two compartment sink with a spray unit and adequate drain boards will be provided. An additional hand washing sink will be provided in or adjacent to the dishwashing area;

(3) When a dishwasher is used, the soiled end of a two or three compartment sink may be used for hand washing. An 8 inch high splash guard or an 18 inch space will be provided between the hand sink and open food zones (preparation tables, food sink, etc.);

f. Food preparation surfaces must be of approved materials, e.g., stainless steel, etc;

g. Commercial NSF listed or equivalent refrigerators are required.

2. Family Home Care Units. The units are provided in government quarters (government owned or leased) and approved by the local commanding officers and housing authority. Care may be provided for up to six children by a private individual in a Navy family housing unit.

a. These units are not subject to routine food service sanitation inspections. However, OPNAVINST 1700.9 series requires the Preventive Medicine Service to conduct an initial and annual inspection of Family Home Care Units. Discrepancies must be noted and recommendations for corrective action must be submitted as well as a recommendation for approval/disapproval of applicants based on the inspection. There is also a requirement to conduct food sanitation training and issue food handler cards (NAVMED 4061/1) to Family Home Care Providers. In addition, the Family Home Care Monitor (who conducts one unannounced visit to each family care home each month) must be supported with consultations, resources, and technical assistance.

b. Commercial food service sanitation requirements (e.g., NSF equivalent refrigeration units, dishwashers, three compartment sinks, etc.) will not be applied to, family home care units. Some examples of unsatisfactory findings follow below:

(1) Family home care units are preparing formula or juices served in baby bottles;

(2) Broken equipment (e.g., range, refrigerator, dishwasher, kitchen sink spray unit, etc.)

(3) Potentially hazardous food not under refrigeration;

(4) Refrigerators, ranges, sinks, storage cabinets, floors, and stored dinnerware not clean;

(5) Refrigerators not 40 degrees F or lower. The refrigerator temperature is not 40 degrees F or lower and the adjustment is not on the lowest setting. There is no visible nonmercury thermometer in the refrigerator.