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(9) Dietary alternatives shall be available for a child who has special health needs or religious beliefs. (10) Written permission/instructions for dietary modifications signed by the child’s health care provider or parent or legal guardian are required. B. Food preparation (1) Adequate hand-washing facilities, separate from food preparation sinks, equipped with hot and cold water under pressure supplied through a mixing faucet, shall be provided in the food preparation area. Hot water shall meet current DHEC regulations for Retail Food Establishments: 61–25. (Facilities shall not be required to install an additional hand-washing sink in the food preparation area if, in the opinion of the health authority, the existing hand-washing facilities are adequate.) (2) Sanitary soap and towels shall be provided. (3) Utensils, such as forks, knives, tongs, spoons, and scoops shall be provided and used to minimize handling of food in all food preparation areas. (4) Staff shall thoroughly wash their hands and exposed areas of arms with soap and warm water in an approved hand-washing sink before starting work, during work as often as is necessary to keep them clean, e.g., after smoking, eating, drinking, or using the toilet. Staff shall keep their fingernails clean and trimmed. (5) The outer clothing of all staff shall be clean. The director shall ensure proper hair restraints are worn to protect from falling hair. (6) Potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to an internal temperature of at least 140 degrees Fahrenheit, with the following exceptions: (a) Hamburger shall be cooked to at least 155 degrees Fahrenheit. (b) Poultry, poultry stuffing, stuffed meats, and stuffing-containing meat shall be cooked to heat all parts of the food to at least 165 degrees Fahrenheit with no interruption of the cooking process. (c) Pork and any food containing pork shall be cooked to heat all parts of the food to at least 150 degrees Fahrenheit. (d) Rare roast beef and rare beefsteak shall be cooked to surface temperature of at least 130 degrees Fahrenheit. (7) Potentially hazardous food such as meats, cooked rice, and cream-filled pastries shall be prepared (preferably from chilled products) with a minimum of manual contact and on surfaces with utensils that are clean and sanitized prior to use. (8) Metal, stem-type, numerically-scaled indicating thermometers, accurate to plus or minus three degrees Fahrenheit, shall be provided and used to ensure that proper internal cooking, holding, or refrigeration temperatures of all potentially hazardous foods are maintained. (9) Potentially hazardous foods shall be thawed as follows: (a) In refrigerated units at a temperature not to exceed 45 degrees Fahrenheit; (b) Under potable running water from the cold water supply with sufficient water velocity to remove loose food particles; (c) In a microwave oven only when food will be immediately transferred to conventional cooking equipment as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven; or (d) As part of the conventional cooking process. (10) All raw fruits and vegetables shall be washed thoroughly before being cooked, served, or placed in refrigerators. C. Food service (1) No child shall be deprived of a meal or snack if he/she is in attendance at the time the meal or snack is served. (2) Easily breakable dinnerware shall not be used. (3) Children shall not be forced to eat.