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The FCCPSA proudly maintains an accreditation partnership agreement that provides AdvancED/SACS accreditation to FCCPSA schools. This partnership allows schools to obtain both FCCPSA and SACS accreditation through one seamless process utilizing AdvancED unique protocols and platforms.   

The Florida High School Athletic Association (FHSAA) requires that all full member senior high schools be accredited by one of 15 approved accrediting agencies.
In 1996, the Florida Legislature established the Gold Seal Quality Care program to acknowledge child care facilities and family day care homes that are accredited by nationally recognized agencies and whose standards reflect quality in the level of care and supervision provided to children. service-programs/child-care/goldseal

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4.0  Nutrition and Food Services

Founding Principles

Nutritious foods contribute to the wellness, healthy growth, and development of young children. 

Nutrition plays a vital role in improving the quality of early learning centers for children. More children are in early learning centers today than ever before.  Some spend more time in these centers than they do at home.  The meals and snacks that they are served are an important part of their growth and development.

Improving child nutrition is an important focal point of the early learning centers. The Early Learning Center plays a key role in children's lives.  By working with children each day, they help them learn and grow. By serving children nutritious meals and snacks, they help children get the nourishment and energy that children need to learn and grow - and be healthy.

Research has shown that there are crucial relationships between nutrition and health, and nutrition and learning. Early Learning Centers are in a special position to show children what it means to eat for good health, including how important it is to eat a variety of foods.

Nutrition is important especially for children because it is linked to all aspects of their growth and development. By helping to promote proper nutritional habits in the children, Early Learning Centers allow children to partake in more activities and with greater enjoyment. In addition the social aspects of meal and snack time are one of the best environments to promote social skills that will be essential to a child’s further developments.

For an early learning center, the job does not end with the goal of healthy food. The proper equipment to prepare food must be acquired and maintained. Food must by preserved in the proper storage area or units. A system must also be in place to assure that items are used in a timely manner while they are at their peak of freshness. Daily sanitizing and safety systems must also be in place to protect the child from harmful germs and bacteria.

4.1 Food Preparation
4.1.1 Response to Civil Authorities' Standards: If food is prepared on the premises, the program must be in compliance with the requirements of local and state authorities for food storage, preparation, and service. Food may be prepared at an approved licensed facility and transported to the program in approved containers and at approved temperatures.

4.1.2 Nutritional Guidelines: The meals and/or snacks provided for the children meet the nutritional guidelines regarding food groups and quantities that are age appropriate for the children, as suggested by the Child Care Food Program of the U.S. Department of Agriculture. If parents bring food, the provider assures that it is nutritious, appears fresh or supplements it. Juice is 100% juice.
4.1.3 Food Storage: Food (including breast milk) is stored, prepared, and served to children in a safe and sanitary manner. Stored food and drink must be stored in such a manner as to be free from dust and dirt.

4.1.4 Meals and Snacks: Meals or snacks are available at least every 3 hours.

4.1.5 Kitchen Safety: Kitchen equipment is monitored to ensure healthy and sanitary conditions. The stove and other cooking appliances are not used while children are present. Lower cupboards are free of sharp and dangerous utensils, cleaning supplies or other chemicals or have locks.
NOTE: Children do not play within six (6) feet of stove while in use; however, school-agers may cook on stove as part of hands on activities if they are carefully supervised.
Indicators of Compliance

4.1.6 Kitchen Sanitation: Dishes, utensils, cooking and serving items, and bottles are washed in a dishwasher, or washed in clean, hot, soapy water, rinsed, and air dried in a sanitized drying area, or disposable dishes, cups, and utensils are used. Containers for wet garbage are plastic-lined and covered with a step-operated lid, and are located out of reach of children. A cold pack or equivalent is kept in the freezer or refrigerator. Cutting board must be cleaned and sanitized after each use, and my not be made of wood. Kitchen sinks cannot be used for hand washing. Effective restraints to keep hair from food or food preparation areas.

4.2 Parent/Guardian Information
4.2.1 Availability of Menus: Parents/guardians have access to written menus that meet all nutritional guidelines established by civil authorities. Written menus of all snacks and meals provided by the program are also posted in such a way that they are easily seen by parents/guardians. At least two food groups are included for each snack (programs are encouraged to ensure one of these items is a protein source), and four food groups are included for each meal.

4.3 Social Interaction
4.3.1 Standards for Mealtime: Mealtime is to be cultivated as a pleasant social time. Staff members sit with children and encourage healthy social interaction, appropriate table manners, and good eating habits. Children are either individually fed or supervised and are offered age-appropriate food.

4.3.2 Size of Furniture: There is a sufficient number of tables and chairs used for snack/mealtimes that are appropriate for the sizes of the children.

4.3.3 Children's Responsibilities: The children are encouraged to wash their hands and serve themselves and assist with cleanup, within age-appropriate levels of ability.

4.4 Food for Infants and Toddlers
4.4.1 Feeding Infants: Infants are held when bottle-fed and not placed with bottles into cribs at any time.

4.4.2 Recording of Food Intake and Times: Feeding times and amount of food consumed are recorded and made available to parents/guardians of infants and toddlers on a daily basis.