Program Quality Indicators = Quality Early Learning and Quality ...

0% - 50% of
Benchmarks
Achieved
(Unsatisfactory)
51% - 99%
of
Benchmarks
Achieved
100%
of
Benchmarks
Achieved
(Minimum)
100%
of
Benchmarks
Achieved &
50% of
Enhanced
Benchmarks
100%
of
Benchmarks
Achieved &
100% of
Enhanced
Benchmarks
(Exceptional)
3. Food preparation.
INFANTS:
Bottles are warmed immediately prior to feedings.
Food and beverages supplied by parents / guardians are labelled and stored under
sanitary conditions.
ALL GROUPS:
Food storage cupboards, refrigerator and microwave are easily accessible to staff.
Furnishings and space suitable for minor food preparation.
Food items must not be stored directly on the floor.
Running water is always accessible to staff.
Prepared attractively and appealing (offer variety in colour, shape and flavor).
Menus follow Canada’s Food Guide.
Round coin-shaped foods are cut lengthwise.
All perishable food must be stored at temperatures which will prevent spoilage.
Refrigerator temperature 5C (41F), freezer temperature -18C (0), hot foods must be
above 60C (140F) during transportation and holding for service.
Containers must be cleaned every day and wrappings should not be reused.
Containers transporting food and beverages are packed in approved containers.
Adequate storage must be available for pots and other cooking utensils to protect them
from dirt and other contamination.
BROWN BAG LUNCHES:
Lunches that are packed need to follow the same pattern as the meal at the centre. (At
least one serving from the breads and cereals group, two servings from the fruits and
vegetables group, one serving from the meat, fish, poultry and alternatives group and
one serving from the milk and milk products group.)
Packed lunches need to meet the nutritional standards and ensured to be safe if the
lunches cannot be refrigerated.
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