DCF 251.06 NoteNote: A list of laboratories certified to test for lead can be found on DNR’s website: www.dnr.wi.gov. DCF 251.06 NoteNote: 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.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.