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Staff must not prepare food if they change diapers, must avoid using food-prep sinks for other purposes, and should sanitize and wash hands before and after meal preparation, wearing masks, aprons, and gloves.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/pre-k-meal-prep-phase-1-recommendations/404643/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/pre-k-meal-prep-phase-1-recommendations/404643.png","ImageObject",300,407,{"name":42,"@type":43},"Well Done","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-07","2026-09-27",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",9,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What tableware requirements apply in Pre-K meal prep?","Question",{"text":63,"@type":64},"Dishes must have smooth, hard, glazed surfaces and be free from cracks or chips. Sharp-edged utensils or dishes with sharp or jagged edges are not allowed.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"Which staff activities must not overlap with meal preparation?",{"text":68,"@type":64},"Food prep should not be completed by staff who change diapers. Sinks used for food preparation must not be used for any other purposes.",{"name":70,"@type":61,"acceptedAnswer":71},"How should meals be served to support hygiene and social distancing?",{"text":72,"@type":64},"Caregivers should ensure children wash hands before and immediately after eating, and wash hands before serving and after helping children. Meals should be served in the classroom with no more than 2–3 students per table, maintaining social distance.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},404643,1791151674,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,110,115,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":107,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":108,"slug":109},7,40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},"Religion & Spirituality",20,"religion-spirituality",{"id":117,"doc_module":4,"doc_module_name":25,"category_name":120,"show_sort_weight":117,"slug":121},"World Cup","world-cup",{"id":123,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":123,"slug":125},10,"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":97,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":107,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":26,"language":139,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":12,"update_tm":143,"read_time":97,"preview_page_count":4},5909892210082,"https://ap-avatar.wpscdn.com/avatar/56001069da27c9f41e8?x-image-process=image/resize,m_fixed,w_180,h_180&k=1789614185077863061","Meal Prep/Meals: Pre-K-Phase 1  \nRecommendations:  \nTableware and feeding utensils should meet the following requirements:  \n*Dishes should have smooth, hard, glazed surfaces and should be free from cracks or chips. Sharped-edged plastic utensils (intended for use in the mouth) or dishes that have sharp or jagged edges should not be used.  \n*Disposable tableware such as plates, cups, utensils made of heavyweight paper, food-grade medium-weight of BPA or phthalates-free plastic, should be permitted for single service if they aren’t discarded after use. The facility should not use foam tableware for children under four years of age.  \n*Single-service articles such as napkins, paper placemats, paper tablecloths and paper towels should be discarded after one use.  \n*Fabric articles should be sanitized by being machine washed and dried after each use.  \nMeal Prep  \n*Food prep should not be completed by staff who change diapers.  \n*Sinks used for food preparation should not be used for any other purposes.  \n*Clean and sanitize workspace before and after food preparation.  \n*Wash hands before and after preparation of meals.  \n*Face mask, apron and gloves should always be worn when preparing meals.  \n*If meals are typically served family-style, plate each child’s meal to serve it so that multiple children are not using the same serving utensils.  \nMeals  \n*Caregivers should ensure children wash hands prior to and immediately after eating.  \n*Caregivers should wash hands before serving food and wash after helping children to eat.  \n*Serve meals in the classroom.  \n*No more than 2-3 students per table. Social distance at tables.  \nMeals Prep/Meals: Pre-K-Phase 2  \nMeal Prep  \n*Food prep should not be completed by staff who change diapers.  \n*Sinks used for food preparation should not be used for any other purposes.  \n*Clean and sanitize workspace before and after food preparation.  \n*Wash hands before and after preparation of meals.  \n*Face mask, apron and gloves should always be worn when preparing meals.  \n*If meals are typically served family-style, plate each child’s meal to serve it so that multiple children are not using the same serving utensils.  \nMeals  \n*Caregivers should ensure children wash hands prior to and immediately after eating.  \n*Caregivers should wash hands before serving food and wash after helping children to eat.  \n*Serve meals in the classroom  \n*No more than 2-3 students per table. Social distance at tables.  \nRecommendations:  \nTableware and feeding utensils should meet the following requirements:  \n*Dishes should have smooth, hard, glazed surfaces and should be free from cracks or chips. Sharped-edged plastic utensils (intended for use in the mouth) or dishes that have sharp or jagged edges should not be used.  \n*Disposable tableware (such as plates, cups, utensils made of heavy weight paper, food-grade medium-weight of BPA orphthalates-free plastic should be permitted for single service if they are discarded after use. The facility should not use foam tableware for children under four years of age.  \n*Single-service articles such as napkins, paper placemats, paper tablecloths and paper towels should be discarded after one use.  \n*Fabric articles should be sanitized by being machine washed and dried after each use.","cbCaiozOTuEzVUf1","https://ap.wps.com/l/cbCaiozOTuEzVUf1","pdf",101946,"English","# Meal Prep/Meals: Pre-K-Phase 1\n## Recommendations\n## Meal Prep\n## Meals\n# Meal Prep/Meals: Pre-K-Phase 2\n## Meal Prep\n## Meals\n## Recommendations","[{\"question\":\"What tableware requirements apply in Pre-K meal prep?\",\"answer\":\"Dishes must have smooth, hard, glazed surfaces and be free from cracks or chips. Sharp-edged utensils or dishes with sharp or jagged edges are not allowed.\"},{\"question\":\"Which staff activities must not overlap with meal preparation?\",\"answer\":\"Food prep should not be completed by staff who change diapers. Sinks used for food preparation must not be used for any other purposes.\"},{\"question\":\"How should meals be served to support hygiene and social distancing?\",\"answer\":\"Caregivers should ensure children wash hands before and immediately after eating, and wash hands before serving and after helping children. Meals should be served in the classroom with no more than 2–3 students per table, maintaining social distance.\"}]","Pre-K Meal Prep - Phase 1 - Recommendations | PDF",1790549776]