top of page
Line separator




Menus: Develop cycle menus for all FCC providers.

  1. Ensure a wide variety of food items are on the menus.

  2. Menu items meet the demographics and cultural make up.

  3. By offering standardized menus, providers will know what to offer to children ahead of time.

  4. Providers are required to complete a menu change form, when there’s any need to do a substitution.

  5. Customize menus or find substitutions for children who require special diet.


Recipe Book: Develop recipe books that contain recipes with simplified preparation steps for staff to follow.

  1. This allows providers to enhance their food preparation skill and offer a wide variety of food items to children.

  2. Children will increase exposure to new food items.


Home Visits:

  1. The team will conduct meal observations and provide training for providers.

  2. Our team will ensure providers' record keeping and documentation are done properly.

  3. We will also check providers’ storage, sanitation and safety.

  4. To ensure food safety - such as meal preparation, cooking to the right temperature, food storage etc.

  5. Create a system to document providers’ performance standards after each home visit/audit/observation.


Monitoring & Quality Management & Training:

  1. Develop performance standards to ensure providers are meeting expectations.

  2. Provide regular training to FCC providers and staff.

  3. Training to families may include but is not limited to food purchasing, food labeling.

  4. Education materials and training may be offered in providers’ native language.


Critical Providers

  1. We will increase home-visit frequency for these providers for increased monitoring.

  2. We will monitor these providers to ensure corrective actions are taken and standards are maintained.

bottom of page