RNRF DCF Flashcards
Hot foods must be kepT
at or above 135oF
of credentialed staff = 1
20-39 children
of credentialed staff = 2
40-59 children
of credentialed staff = 3
60-79 children
1 care giver with infants (birth to 1year)
4 children
ratio: 1:4
1 care giver with 1 year old children
6 children
ratios: 1:6
1 care giver with 2 year old children
11 children
1:11
1 care giver with 3 year old children
15 children
1:15
1 care giver with 4 year old children
20 children
ratio: 1:20
1 care giver with 5 year olds or older
25 children
ratio: 1:25
1 care giver with mixed age groups over 1 year old but under 2 years old
6 children
ratio: 1:6
daily attendance records must be kept for how long at child care facilities?
minimum of 12 monthS
Meal time
supervision must be appropriate for the child’s age and required needs; infants must be held for bottle feedings-no propped bottles; children must be individually fed; children must not be left in highchairs or feeding chairs other than during meal times; safety straps are required when in highchairs or feeding chairs to prevent falls
Transportation Requirements:
Driver Requirements
Must have a valid Florida driver’s license with the proper endorsement
An annual physical examination granting medical approval to drive
A valid first aid and pediatric CPR certification
Must have the contact information for
the parent or guardian of each child
being transported
Emergency Care Plans, supplies, and
medication must be available
Field Trips
Notify parents or guardians at least two days in advance
Include the date, time, and location of the field trip on the notification, which may be posted in the program or sent home individually
Obtain written permission for the child to participate, which may be a general permission slip to participate in all field trips or specific to each field trip
Ensure the lead caregiver of the trip has the contact information for each child participating
Licensed Capacity
Maximum number of children that may be cared for in the program at one time.
Based on:
Indoor usable space
Outdoor square footage
Sewer/septic capacity
Number of toilets and wash bins
Food Storage
To prevent bacteria growth:
Cold foods must be kept at or below 41oF
Hot foods must be kept at or above 135oF
Pay attention to expiration dates and storage of food
Cold foods must be kept
at or below 41oF
food cutting for infants
1/4 inch or smaller
food cutting for toddlers
1/2 inch or smaller
Dishwashing and Sanitization
Pre-rinsing or scraping
Washing
Rinsing
Sanitizing
Air Drying
First Aid Kit
Liquid soap and/or hand sanitizer (to be used with supervision if hands are not visibly soiled and if no water is present)
Adhesive bandages
Disposable, non-porous gloves
Cotton balls or applicators
Sterile gauze pads or rolls
Adhesive tape
Digital thermometer
Tweezers
Pre-moistened wipes
Scissors
Bottled water (for cleaning wounds or eyes)
A current resource guide on first aid and CPR procedures
call 911
Student Health Records
Must obtain a current, complete, and properly executed Student Health Examination form DH 3040 for each child in care, except for school-age children
of credentialed staff = 0
0-19 children