- Tested FSS-Mini-RAG with childcare regulatory documentation - Created intelligent compliance knowledge base with 3 documents - Evaluated search effectiveness for regulatory workflows - Documented 1 critical issue found (chunking algorithm) - Rating: 4/10 overall effectiveness due to search precision issues
83 lines
3.7 KiB
Markdown
83 lines
3.7 KiB
Markdown
# CDC Childcare Health and Safety Guidelines
|
|
|
|
## Infection Control and Prevention
|
|
|
|
### Handwashing Requirements
|
|
- **Frequency**: Before and after each diaper change, before food preparation, after using restroom
|
|
- **Duration**: Minimum 20 seconds with soap and warm water
|
|
- **Hand sanitizer**: Acceptable when soap/water unavailable, must be 60%+ alcohol-based
|
|
- **Child supervision**: Adults must supervise all handwashing for children under 6
|
|
|
|
### Diaper Changing Procedures
|
|
1. **Preparation**: Gather supplies, wash hands, put on disposable gloves
|
|
2. **Cleaning**: Remove soiled diaper, clean child thoroughly from front to back
|
|
3. **Disposal**: Place soiled diaper in sealed container, dispose of gloves
|
|
4. **Sanitization**: Clean and disinfect changing surface with bleach solution
|
|
5. **Final step**: Both adult and child wash hands thoroughly
|
|
|
|
### Illness Management
|
|
- **Exclusion criteria**:
|
|
- Fever of 101°F or higher
|
|
- Vomiting (2+ episodes in 24 hours)
|
|
- Diarrhea (3+ loose stools)
|
|
- Persistent cough with fever
|
|
- Unusual behavior suggesting illness
|
|
|
|
## Environmental Safety
|
|
|
|
### Indoor Air Quality
|
|
- **Ventilation**: Minimum 15 cubic feet per minute of outdoor air per person
|
|
- **Humidity levels**: Maintain 30-50% relative humidity
|
|
- **Temperature**: Keep between 68-75°F
|
|
- **Chemical storage**: All cleaning supplies locked away from children
|
|
- **Lead testing**: Annual testing in buildings built before 1978
|
|
|
|
### Playground Safety Standards
|
|
- **Surface materials**: Impact-absorbing surfaces required under equipment
|
|
- Sand, wood chips, or rubber mats minimum 12 inches deep
|
|
- Proper drainage to prevent standing water
|
|
- **Equipment inspection**: Daily visual checks, monthly detailed inspections
|
|
- **Age-appropriate zones**: Separate areas for different age groups
|
|
- **Fall zones**: Clear space extending 6 feet around all equipment
|
|
|
|
### Water Safety Requirements
|
|
- **Pool safety**: 4-foot minimum fence height with self-latching gates
|
|
- **Supervision ratios**: 1 adult per 6 children for water activities
|
|
- **Safety equipment**: Life preservers and reaching poles readily available
|
|
- **Water testing**: Daily chemical balance testing for pools
|
|
|
|
## Emergency Preparedness
|
|
|
|
### Emergency Action Plans
|
|
Required plans for:
|
|
- Fire evacuation (monthly drills required)
|
|
- Severe weather response
|
|
- Medical emergencies
|
|
- Lost child procedures
|
|
- Intruder/lockdown situations
|
|
|
|
### First Aid Requirements
|
|
- **Certified staff**: At least one CPR/First Aid certified staff member present always
|
|
- **First aid supplies**: Fully stocked kit accessible in each classroom
|
|
- **Emergency contacts**: Current emergency contacts for all children
|
|
- **Medical information**: Allergies, medications, special needs documented
|
|
|
|
### Transportation Safety
|
|
- **Vehicle requirements**: Commercial insurance, annual safety inspections
|
|
- **Child restraints**: Age-appropriate car seats/restraints for all children
|
|
- **Driver qualifications**: Commercial driver's license, background check, annual training
|
|
- **Supervision**: Adult supervisor in addition to driver for groups of 7+ children
|
|
|
|
## Nutrition and Food Safety
|
|
|
|
### Food Handling Standards
|
|
- **Staff certification**: Food handler's permit required for kitchen staff
|
|
- **Temperature control**: Hot foods kept at 140°F+, cold foods at 40°F or below
|
|
- **Storage requirements**: Proper refrigeration, labeled containers with dates
|
|
- **Cleaning schedule**: Daily sanitization of all food preparation surfaces
|
|
|
|
### Allergy Management
|
|
- **Documentation**: Written action plans for children with food allergies
|
|
- **Staff training**: All staff trained to recognize allergic reactions
|
|
- **Emergency medication**: EpiPens accessible and staff trained in administration
|
|
- **Meal modifications**: Safe alternatives provided for allergic children |