Food Handling...

Food Handling Guidelines

  • CCNS is a nut free school. Please do not bring any items that may contain tree nuts or that may have been processed on machinery that came into contact with nuts.
  • There is NO FOOD PREP ALLOWED AT HOME! All food must be prepared in the CCNS kitchen, or bought from a commercial kitchen (grocery, bakery, etc).
  • Please label your snack with your class (age and room number) and date, and place it in the fridge when you arrive at school.
  • Children are not allowed in the kitchen.
  • Please remember to take your leftovers home or discard them. Nothing should be left on site overnight.

FOOD PREPARATION: Some of this may seem like common knowledge, but please look it over and remember nothing is as important as the health and safety of our students. Please take every precaution to avoid the spread of germs and bacteria.

  • Do not handle food when you are sick!
  • Wash hands in hand-sink ONLY. Do not use dishwashing/food prep sink for hands.
  • Hand wash procedure:
  1. Wash for 20 seconds (try singing your ABC’s!) with lots of soap and very warm water
  2. Paper towel dry hands
  3. Remember you must wash your hands again after eating, drinking, handling raw food, preparing food, handling garbage, changing diapers, using a tissue, using the restroom, brushing hair, or applying make up.
  • Do not handle ready to eat food (RTE) with bare hands. RTE is any food that can be consumed without further preparation. Instead use: Single use gloves, deli tissue, or spatulas, tongs, or forks.
  • Potentially Hazardous Foods (PHF) must stay below 41 degrees or abouve 140 degrees. Use thermometers in oven or refrigerator for testing. PHF include:
  • meats, dairy, fish
  • heat treated vegetables, rice, beans, potatoes, pasta
  • raw sprouts and sprouting seeds, melons, and tofu
  • To thaw frozen food safely use a refrigerator below 41 degrees, use cold running water for two hours or less, continuously cook with no interruption, or microwave first and then immediately use continuous cooking.


  • Spray or scrape all debris from dishes
  • Use Dishwasher on SANITIZE setting . Allow anything not dry to air dry.
  • If the dishwasher is not available, you must use the following steps:
  1. Spray or scrape all debris from dishes
  2. Clean and sanitize sinks/drain boards
  3. Soak dishes, eating utensils, and equipment in hot soapy water
  4. wash/scrub in hot soapy water
  5. rinse thoroughly in clean hot water
  6. Sanitize after cleaning by making a chlorine solution of 1 oz to 3 Gallon cool water, check solution with strips under sink. Wear gloves and immerse everything for at least 60 seconds. Do not rinse, allow items to air dry completely.