OAR 414-300-0280
Meals and Snacks

(1)

Meals and snacks provided to children shall meet the following requirements:

(a)

Food services hours may be flexible but there shall be no more than 3-1⁄2 hours between meals and snacks in any center providing care for the same children 3-1⁄2 or more consecutive hours;

(b)

In a center open morning through afternoon, lunch and morning and afternoon snacks shall be served to the children in care. If breakfast is served in the center to all children, a midmorning snack is not required, as long as there is no more than 3-1⁄2 hours between meals;

(c)

School age children arriving after school shall be served a snack; and

(d)

When the planned attendance is prior to 7 a.m. or after 6:30 p.m., a child shall be offered a complete meal if it is not provided or arranged for by the parent(s).

(2)

Meals for children shall be:

(a)

Prepared on-site;

(b)

Catered; or

(c)

Provided by the parent(s).

(3)

During the service and eating of meals and snacks, the appropriate number of staff to meet staff/child ratios shall be engaged with the children in food-related activities.

(4)

Proper hand washing, as specified in OAR 414-300-0180 (Sanitation)(6) shall be practiced prior to and after eating meals or snacks.

(5)

When parent(s) provide food for the meal:

(a)

Food shall be brought on a daily basis and be ready to eat;

(b)

All food and beverage containers shall be labeled with the child’s name;

(c)

The center shall provide at least one serving of milk to each child at meals and shall provide morning and afternoon snacks;

(d)

Each child’s food shall be monitored daily to ensure that the food meets nutritional requirements as defined in OAR 414-300-0270 (Nutrition);

(e)

The center shall have sufficient food available to supplement any lunch that does not meet nutrition requirements as defined in OAR 414-300-0270 (Nutrition);

(f)

If parents bring food for all the children as snacks or for celebrations, the food shall be commercially prepared and served by the center in an approved manner; and

(g)

There shall be a refrigerator on site to store foods needing refrigeration.

(6)

Catered foods shall be:

(a)

Prepared in a kitchen approved by the State Health Division or a county health department; and

(b)

Delivered in a safe, sanitary manner with food maintained at the required temperature (OAR 414-300-0250 (Food Selection, Storage, and Preparation)).

(c)

If meals are catered, the process of receiving, holding and serving food shall be approved by the environmental health specialist.

(7)

To serve family style meals, where food is brought to the table in larger quantities and served to the plates from the table, a center must have a written plan, approved by the environmental health specialist and OCC, which includes at least the following elements:

(a)

Provision for handwashing immediately prior to eating;

(b)

Separate serving portions for each table;

(c)

Serving utensils distinct from eating utensils;

(d)

Table accommodations for group sizes no larger than those stated in OAR 414-300-0130 (Staff/Child Ratios and Group Size), Table 3A or Table 3B, for that age group;

(e)

Provision for serving mildly ill children so as to prevent the spread of the illness; and

(f)

The discarding of any food brought to the table and not eaten.

(8)

If there is no kitchen in the center and if meals or snacks are not catered:

(a)

Only single service utensils shall be used;

(b)

Either commercially-prepared, individually-packaged, single-serving foods shall be served or the serving of bulk food shall be approved by the environmental health specialist;

(c)

Utensils that require washing shall not be used or stored on site;

(d)

Food shall be stored in a space used only for food, beverages and single-service utensils; and

(e)

If foods needing refrigeration are served, the center shall have a refrigerator.

(9)

A center serving children under 12 months of age shall comply with the following requirements for those children:

(a)

Each child shall be fed on his/her own feeding schedule;

(b)

When formula is provided by the center, it shall be either the commercially prepared, iron-enriched, ready-to-feed type or shall be prepared from powder or concentrate and diluted according to manufacturers’ instructions. When formula is prepared on site, it must be mixed in a kitchen approved by the environmental health specialist, and the program must have a written plan for mixing formula and sanitizing bottles and nipples. The plan must be approved in writing by the environmental health specialist;

(c)

Formula, breast milk, and food provided by the parent(s) shall be clearly marked with the child’s name and refrigerated if required;

(d)

Whole milk, skim milk, 1%, and 2% milk shall not be served unless requested in writing by the child’s parent(s) and with a medical provider’s written permission.

(e)

Any bottles used for feeding liquid must be sterilized at the center by boiling or must come from home labeled by the parent with the child’s name. Nipples must be stored in a closed container after sterilizing;

(f)

Solid foods fed to infants shall be selected from the food groups specified in OAR 414-300-0270 (Nutrition)(2):

(A)

Solid foods shall not be fed to infants less than four months of age without parental consent;

(B)

Solid food shall not be served directly from the container;

(C)

Leftovers in the serving container shall be discarded; and

(D)

Solid foods, with the exception of finger foods, shall be fed with a spoon.

(g)

Honey or foods containing honey shall not be served to children under 12 months of age; and

(h)

Children who cannot feed themselves shall be held or, if able to sit alone, fed in an upright position.

(A)

Infants up to six months of age shall be held or sitting up in a caregiver’s lap for bottle feeding.

(B)

Bottles shall never be propped. The child or a staff person shall hold the bottle.

(C)

Infants no longer being held for feeding shall be fed in a manner that provides safety and comfort.
(10) Children of any age shall not be laid down with a bottle.

Source: Rule 414-300-0280 — Meals and Snacks, https://secure.­sos.­state.­or.­us/oard/view.­action?ruleNumber=414-300-0280.

414‑300‑0000
Applicability of Rules 414‑300‑0005
Definitions 414‑300‑0010
Application for a Child Care Certificate 414‑300‑0015
Issuance of a Child Care Certificate 414‑300‑0020
Exceptions to Rules 414‑300‑0030
General Requirements 414‑300‑0040
Enrollment 414‑300‑0050
Arrival and Departure 414‑300‑0060
Record Keeping 414‑300‑0070
General Requirements 414‑300‑0080
Director — Qualifications and Duties 414‑300‑0090
Head Teacher — Qualifications and Duties 414‑300‑0100
Teacher 414‑300‑0110
Teacher Aides 414‑300‑0115
School-Age Multi-Site Programs — Additional Staff 414‑300‑0120
Staff Training 414‑300‑0130
Staff/Child Ratios and Group Size 414‑300‑0140
Indoor Space 414‑300‑0150
Outdoor Space 414‑300‑0160
Fire Protection 414‑300‑0170
Hazards and Emergencies 414‑300‑0180
Sanitation 414‑300‑0190
Toilet Facilities 414‑300‑0200
Kitchens 414‑300‑0205
Testing for Lead in Drinking Water 414‑300‑0210
Furniture 414‑300‑0215
Infant and Toddler Furniture and Equipment 414‑300‑0220
Illness or Injury 414‑300‑0230
Medications 414‑300‑0240
Animals in the Center 414‑300‑0250
Food Selection, Storage, and Preparation 414‑300‑0260
Cleaning, Sanitizing, and Storage of Food Service Equipment and Utensils 414‑300‑0270
Nutrition 414‑300‑0280
Meals and Snacks 414‑300‑0290
Program Plan 414‑300‑0295
Program of Activities for All Children 414‑300‑0300
Infant and Toddler Program of Activities 414‑300‑0310
Preschool-Age Program of Activities 414‑300‑0320
School-Age Program of Activities 414‑300‑0330
Guidance and Discipline 414‑300‑0340
Equipment and Materials 414‑300‑0350
Transportation 414‑300‑0360
Night Care 414‑300‑0380
Swimming Activities 414‑300‑0390
Drop-in Care 414‑300‑0400
Suspension, Denial and Revocation 414‑300‑0415
Civil Penalty
Last Updated

Jun. 8, 2021

Rule 414-300-0280’s source at or​.us