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Approved food sources and recordkeeping are mandatory, with perishable foods stored and refrigerated immediately at 41°F or below and cold-holding at 41°F or below while hot foods must be held at 135°F or above. Thermometers, sanitized monitoring tools, rejection of temperature-noncompliant deliveries, leftover-food procedures, hygiene, and handwashing access are specified, along with requirements for certified food managers and proper facilities.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/2023-guidelines-summer-feeding-sites-and-child-and-adult-care-food-programs/535629/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/2023-guidelines-summer-feeding-sites-and-child-and-adult-care-food-programs/535629.png","ImageObject",300,407,{"name":92,"@type":93},"วิน","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-10","2026-10-10",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",11,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What temperature limits must cold and hot foods meet?","Question",{"text":113,"@type":114},"Cold foods must be held at 41°F or below, and hot foods must be held at 135°F or above. Cooked, cooled, and reheated food for hot holding must be reheated so all parts reach at least 165°F for 15 seconds.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What are the requirements for refrigeration of perishable foods?",{"text":118,"@type":114},"All perishable foods must be refrigerated immediately, and refrigeration must maintain a temperature of 41°F or below. No perishable foods may be stored at room temperature.",{"name":120,"@type":111,"acceptedAnswer":121},"When is a certified food manager required, and what credentials are expected?",{"text":122,"@type":114},"A certified food manager is required when TCS foods are being served, prepared, handled, and cooked. The manager must have an original Chicago Department of Public Health Food Service Sanitation Certificate available for review.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},535629,1791689842,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":8,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":81,"preview_page_count":4},2336475104736,"https://ap-avatar.wpscdn.com/avatar/22000c4c5e0e5b17e70?x-image-process=image/resize,m_fixed,w_180,h_180&k=1786591360781797222","2023 GUIDELINES:  \nSummer Feeding Sites and Child and Adult Care Food Programs  \n1. The sites must use approved food sources and shall keep records such as the food delivery invoices and receipts.  \n2. Perishable foods shall be stored at proper temperatures.  \n• Cold foods must be held at 41°F or below.  \n• Hot foods must be held at 135°F or above.  \n• Food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds.  \n3. Adequate refrigeration maintaining a temperature of 41°F or below is required for storage of all perishable foods. All perishable foods must be refrigerated immediately. No perishable foods shall be stored at room temperature.  \n4. A thermometer must be provided for all refrigerators/coolers accurate to + or-2°F.  \n5. All site managers must have a clean and sanitized metal stem thermometer to monitor and record the temperature of all incoming food and milk accurate to + or-2°F.  \n6. The delivery of any food that does not meet the temperature requirement must be rejected.  \n7. The site shall have a procedure for leftover food. If using leftover food, it must be maintained at the required temperatures and remain unopened until served.  \n8. No outdoor cooking or food preparation outside.  \n9. Storage, handling, and dispensing of all foods shall be performed in a clean and sanitary manner.  \n10. Hand washing facilities shall be conveniently accessible to food handlers in the food preparation, dishwashing, and food service areas.  \n11. All site food handlers are required to wash their hands thoroughly for 20 seconds in an approved handwashing facility. Soap and paper towels must be provided at the hand washing sink.  \n12. Toilet facilities shall be maintained and conveniently accessible to food handlers.  \n13. A certified food manager is required on site when time/temperature control for safety (TCS) foods are being served, prepared, handled, and cooked. The certified food manager shall have an original Chicago Department of Public Health Food Service Sanitation Certificate available for review by the sanitarian. Therest of the food handlers are required to have proof of food handler training.  \n14. A 3-compartment stainless steel sink with an attached metal drain board is required if the site will use multi-use utensils to prepare and cook food. A commercial dish machine that sanitizes and has gauges may also be used to sanitize the utensils.  \n15. An exhaust hood shall be provided over the stove/cooking equipment if there is cooking on-site.  \n16. Refuse containers and covers shall be provided and maintained in a clean manner.  \n17. Service by a state licensed pest control company is recommended.  \n18. Refer to the City of Chicago Food Code Rules for additional information.  \n19. These guidelines shall be posted at all sites.  \nEMAIL: CDPHFOOD@CITYOFCHICAGO.ORG ✶ WEBSITE: CHICAGO.GOV/CDPH","cbCaibHsk6KTnLx8","https://ap.wps.com/l/cbCaibHsk6KTnLx8","pdf",258140,"English","# Summer Feeding Sites and Child and Adult Care Food Programs - Food Safety Requirements\n## Food Sources and Documentation\n## Temperature Control for Perishable and Hot Foods\n## Refrigeration, Thermometers, and Monitoring\n## Food Handling, Hygiene, and Facilities\n## Food Managers, Utensils, and Additional Requirements","[{\"question\":\"What temperature limits must cold and hot foods meet?\",\"answer\":\"Cold foods must be held at 41°F or below, and hot foods must be held at 135°F or above. Cooked, cooled, and reheated food for hot holding must be reheated so all parts reach at least 165°F for 15 seconds.\"},{\"question\":\"What are the requirements for refrigeration of perishable foods?\",\"answer\":\"All perishable foods must be refrigerated immediately, and refrigeration must maintain a temperature of 41°F or below. No perishable foods may be stored at room temperature.\"},{\"question\":\"When is a certified food manager required, and what credentials are expected?\",\"answer\":\"A certified food manager is required when TCS foods are being served, prepared, handled, and cooked. The manager must have an original Chicago Department of Public Health Food Service Sanitation Certificate available for review.\"}]","2023 Guidelines - Summer Feeding Sites and Child and Adult Care Food Programs | PDF",1791600790]