DCF 251.06(3)(a)
(a) Each center shall have a written plan for taking appropriate action in the event of an emergency, including fire, tornado, or flood; extreme heat or cold; loss of building services, including heat, water, electricity, or telephone; human-caused events, such as threats to the building or its occupants; allergic reactions; lost or missing children; vehicle accidents; or other circumstances requiring immediate attention. The plan shall include procedures for all of the following:
DCF 251.06(3)(a)2.
2. Ensuring the needs of children under 2 years of age and children with disabilities are met.
DCF 251.06(3)(a)4.
4. Connecting children with their parents if the center is required to evacuate the building.
DCF 251.06(3)(b)2.
2. Practice the fire evacuation plan monthly, and tornado drills monthly from April through October.
DCF 251.06(3)(b)3.
3. Ensure that all staff members know what their duties are if there is an emergency.
DCF 251.06(3)(b)4.
4. Keep a written record of dates and times all fire and tornado drills practiced.
DCF 251.06 Note
Note: The licensee may use the department's form
Safety and Emergency Response Documentation - Group Child Care Centers, to document the results of the monthly testing of fire alarms and smoke detectors. Forms are available on the department's website,
http://dcf.wisconsin.gov, or from any regional licensing office in Appendix A.
DCF 251.06(4)(a)
(a) Each fire extinguisher on the premises of a center shall be operable at all times, inspected once a year by a qualified person and bear a label indicating its present condition and date of the last inspection.
DCF 251.06(4)(b)
(b) All staff members shall be instructed in and knowledgeable about the use of the fire extinguishers.
DCF 251.06(4)(d)
(d) Exits and exit passageways shall have a minimum clear width of 3 feet and be unobstructed by furniture or other objects.
DCF 251.06(4)(e)
(e) An extension cord may not be used permanently with an appliance.
DCF 251.06(4)(f)
(f) No more than 2 electrical appliances may be plugged into any one wall outlet.
DCF 251.06(4)(j)1.1. Fire detection and prevention systems, including smoke detectors, heat or flame detectors, pull stations, and sprinkler systems shall be installed and operated in accordance with ch.
SPS 316 and chs.
SPS 361 to
366, the Wisconsin Commercial Building Code; applicable local ordinances; and the manufacturer's instructions.
DCF 251.06(4)(j)2.
2. All fire detection and prevention systems, including smoke detectors, heat or flame detectors, pull stations, and sprinkler systems shall be maintained in operating condition and shall be immediately repaired or replaced if any unit or part of a unit is found to be inoperative.
DCF 251.06 Note
Note: The licensee may use the department's form, Safety and Emergency Response Documentation — Group Child Care Centers, to document the results of the monthly testing of fire alarms and smoke detectors. Information on how to obtain the department's form is available on the department's website,
http://dcf.wisconsin.gov, or from any regional licensing office in Appendix A.
DCF 251.06(4)(jm)1.1. A signaling device, such as a smoke, heat, or flame detector, shall be used to conduct monthly fire evacuation drills.
DCF 251.06(4)(jm)2.
2. The licensee shall document that the fire detection and prevention systems are monitored by a fire prevention agency or that the detectors and alarms have been tested monthly.
DCF 251.06 Note
Note: The licensee may use the department's form, DCF-F-CFS0543,
Safety and Emergency Response Documentation — Group Child Care Centers, to document the results of the monthly testing of fire alarms and smoke detectors. The form is available at
https://dcf.wisconsin.gov/cclicensing/ccformspubs.
DCF 251.06(4)(k)
(k) Unvented gas, oil or kerosene space heaters are prohibited.
DCF 251.06(6)(a)
(a) A safe supply of drinking water shall be available to children and staff at all times from a drinking fountain of the angle jet type or by use of a disposable or reusable cup or water bottle. Common use of drinkware is prohibited.
DCF 251.06(6)(b)
(b) If a center gets its water from a private well, the center shall comply with all of the following:
DCF 251.06(6)(b)1.a.a. The center shall have water samples from the well tested for total coliform and Escherichia coli (E. coli) bacteria annually using a laboratory certified by the department of agriculture, trade and consumer protection as specified in ch.
ATCP 77. The laboratory report shall be available to the department upon request.
DCF 251.06(6)(b)1.b.
b. If the water test results indicate the presence of total coliform or E. coli bacteria, the water system shall be appropriately disinfected or treated and retested until it is determined to be free of bacteria. An alternative source of water shall be used for drinking and preparing food or infant formula until the well is free from bacteria.
DCF 251.06 Note
Note: A list of laboratories certified to test for bacteria can be found on the Department of Natural Resources website:
www.dnr.wi.gov.
DCF 251.06 Note
Note: Alternative sources of drinking water can include bottled water and water from a public water system that meets drinking water standards.
DCF 251.06(6)(b)2.a.a. The center shall have water samples from the well tested for nitrate annually using a laboratory certified under ch.
NR 149. The laboratory report shall be available to the department upon request.
DCF 251.06(6)(b)2.b.
b. If water test results indicate nitrate levels are above 10 mg/L, an alternative source of water shall be used for drinking and preparing food or infant formula until nitrate levels are below 10 mg/L.
DCF 251.06 Note
Note: A list of laboratories certified to test for nitrate can be found on DNR's website:
www.dnr.wi.gov.
DCF 251.06 Note
Note: Alternative sources of drinking water include bottled water, water that has been treated with a device certified by the department of safety and professional services to remove nitrate, and water from a public water system that meets drinking water standards.
DCF 251.06(6)(b)3.a.a. The center shall have the well tested for lead every 5 years using a laboratory certified by the department of natural resources under ch.
NR 149. The laboratory report shall be available to the department upon request.
DCF 251.06(6)(b)3.b.
b. If water test results indicate lead levels are above 15 micrograms per liter (
µg/L), an alternative source of water shall be used for drinking and preparing food or infant formula until action is taken to reduce lead levels below 15
µg/L as confirmed by an additional water test.
DCF 251.06 Note
Note: A list of laboratories certified to test for lead can be found on DNR's website:
www.dnr.wi.gov.
DCF 251.06 Note
Note: Alternative sources of drinking water include, but are not limited to, bottled water, and water from a source known to be low in lead, such as a public water system that meets drinking water standards.
DCF 251.06(7)(a)
(a) The space used by children shall be no less than 35 square feet of usable floor space for each child, exclusive of passageways, kitchens, bathrooms, coat storage areas, offices, storage areas, isolation quarters, staff room, furnace room, parts of rooms occupied by stationary equipment, and areas not at all times available to children, including areas used exclusively for large muscle activity, napping or eating.
DCF 251.06(7)(b)
(b) There shall be additional storage space for cots, bedding, supplies and equipment not in use.
DCF 251.06(9)(a)1.1. When meals are prepared or heated on the premises, the kitchen shall be equipped with a microwave or stove with an oven, a refrigerator, a sink and utensils that are necessary to prepare and serve meals. The sink shall be used exclusively for food preparation and dishwashing.
DCF 251.06(9)(a)1m.
1m. Centers preparing or serving only snacks are not required to have a sink unless dishes or utensils requiring dishwashing are used. Centers preparing or serving only snacks are not required to have a microwave or stove unless the snacks served require heating. Refrigerators are required if the center serves milk or other perishable snacks.
DCF 251.06(9)(a)2.
2. All equipment and utensils shall have smooth, hard surfaces, be easily cleanable, in good repair, durable, non-toxic and free of cracks, seams, chips and roughened areas, and shall be maintained in a clean and sanitary condition.
DCF 251.06(9)(a)3.
3. Food preparation tables shall be durable, and surfaces shall be smooth, non-absorbent and easily cleanable.
DCF 251.06(9)(a)4.
4. After cleaning, utensils shall be stored in a clean, dry place and protected from contamination.
DCF 251.06(9)(a)5.
5. Single-service utensils shall be non-toxic, stored in a clean, dry place, kept covered, and may not be reused.
DCF 251.06(9)(b)1.1. All kitchen utensils and food contact surfaces used for preparation, storage or serving of food shall be thoroughly cleaned and sanitized after each use.
DCF 251.06(9)(b)2.
2. All utensils and dishes shall be scraped, sorted and prewashed under running water.
DCF 251.06(9)(b)3.
3. For manual washing of dishes and utensils, a 3-step procedure shall be used:
DCF 251.06(9)(b)3.a.
a. Wash in water between 110
° and 125
°F., using an effective soap or detergent.
DCF 251.06(9)(b)3.b.
b. Rinse by immersing dishes and utensils in clean, hot water to remove soap or detergent.
DCF 251.06(9)(b)3.c.
c. Sanitize by using a product that is registered with the U.S. environmental protection agency as a sanitizer and has instructions for use as a sanitizer on the label. The sanitizer shall be used in a manner consistent with the label instructions.
DCF 251.06(9)(b)4.a.a. If a center uses a commercial dishwasher to clean dishes and utensils, the dishwasher shall have a readily visible temperature gauge located in the wash compartment. If the dishwasher is a spray type or immersion type dishwasher, a temperature gauge shall also be located in the rinse water line.
DCF 251.06(9)(b)4.b.
b. Wash at 130 degrees Fahrenheit to 150 degrees Fahrenheit for at least 20 seconds, using an effective cleaning agent, and rinse and sanitize at 180 degrees Fahrenheit for 10 seconds or more, using an automatic rinse injector.
DCF 251.06(9)(b)4.c.
c. When using a spray-type dishwashing machine, the dishes and utensils shall be washed, rinsed and sanitized in the dishwasher according to the manufacturer's operating instructions. A chemical sanitizer shall be used in the final rinse.
DCF 251.06(9)(b)5.
5. If the center uses a home-type dishwasher to clean dishes and utensils, the dishes and utensils shall be washed and rinsed in the dishwasher and sanitized by using a product that is registered with the U.S. environmental protection agency as a sanitizer and has instructions for use as a sanitizer on the label. The sanitizer shall be used in a manner consistent with the label instructions.
DCF 251.06(9)(b)6.
6. All dishes and utensils shall be air-dried in racks or baskets or on drain boards.
DCF 251.06(9)(c)1.1. Food shall be clean, wholesome, free from spoilage, free from adulteration or misbranding and safe for human consumption. Meat, poultry, fish, molluscan shellfish, eggs and dairy products shall be from an inspected source.
DCF 251.06(9)(c)2.
2. Only milk and milk products which are pasteurized and meet the Grade A milk standards of the Wisconsin department of agriculture, trade, and consumer protection may be served or used.
DCF 251.06(9)(c)3m.
3m. Meals shall be prepared on the premises, in a central kitchen operated by the child care center or in another location that has been inspected by a representative of a state agency.
DCF 251.06 Note
Note: Chapter
ATCP 75, subch. III, addresses restaurants and other public eating establishments. Chapter
ATCP 75, subch. II, addresses retail food establishments.
DCF 251.06(9)(c)4.
4. Food in dented, bulging or leaking cans, or cans without labels, may not be used.
DCF 251.06(9)(c)5.
5. Hermetically sealed, non-acid or low-acid food which has been processed in a place other than a commercial food processing establishment may not be used.
DCF 251.06(9)(d)1.1. Foods shall be stored at temperatures which protect against spoilage. The following measures shall be taken to prevent spoilage:
DCF 251.06(9)(d)1.a.
a. Perishable and potentially hazardous food which includes all custard-filled and cream-filled pastries, milk and milk products, meat, fish, shellfish, gravy, poultry stuffing and sauces, dressings, salads containing meat, fish, eggs, milk or milk products, and any other food or food product likely to spoil quickly if not kept at the proper temperature shall be continuously maintained at 40
°F. or below or 140
°
F. or above, as appropriate, except during necessary periods of preparation and service.
DCF 251.06(9)(d)1.b.
b. Each refrigeration unit shall be maintained at 40
°F. or lower and each freezing unit shall be maintained at 0
°
F. or lower.
DCF 251.06(9)(d)1.c.
c. Each cold storage facility shall be equipped with a clearly visible accurate thermometer.
DCF 251.06(9)(d)2.
2. Foods not requiring refrigeration shall be stored in clean, dry, ventilated and lighted storerooms or areas which shall be protected from contamination by sewage, wastewater backflow, condensation, leakage or vermin. In addition:
DCF 251.06(9)(d)2.a.
a. Dry foods, such as flour, sugar, cereals and beans shall be stored in bags with zip-type closures or metal, glass or food-grade plastic containers with tight-fitting covers and shall be labeled. In this paragraph, “food grade plastic" means any plastic material used in the manufacture of dishes or utensils which has been found not harmful to human health by the national sanitation foundation.
