Summary
Child care kitchens are a different kind of busy: tiny portions, constant handwashing, fast turnaround, allergy awareness, and inspections that don’t leave much room for “we’ll fix it later.” The best setups are simple on purpose—easy to clean, easy to supervise, and built to prevent cross-contamination.The biggest planning question we hear is also the one that can change your layout, utilities, and budget:When does a child care center kitchen need to be treated as a commercial kitchen?The answer is almost always: it depends on what you do in the space (prep vs. reheat vs. cook), and your local health department + building/fire officials set the final line. This blog covers both sides—practical design that works daily, and the regulatory triggers you should plan around.
Start With the “Non-Negotiables”
Before you talk equipment, lock in these basics:
• Food safety flow: receiving → storage → prep → cook/reheat → serve → wash
• Handwashing access: close to prep and serving areas (and not blocked by carts)
• Allergen controls: clearly separated storage and prep tools for common allergens
• Cleanability: surfaces and equipment that can be wiped down quickly and thoroughly
• Capacity reality: number of kids served at once, meals/snacks per day, and staffing
If your kitchen layout forces staff to backtrack or squeeze past each other, it will show up as missed steps, slower service, and more risk.
What Regulations Apply to a Child Care Center Kitchen?
Child care kitchens typically fall under four overlapping buckets:
1) State child care licensing rules
Your state’s licensing rules set expectations for food safety, sanitation, and meal service. Michigan’s child care center licensing rules include food service and nutrition requirements and reference Child and Adult Care Food Program (CACFP) standards.
2) CACFP (if you participate)
CACFP adds meal pattern rules and compliance expectations, and USDA provides guidance on health and safety inspection requirements connected to CACFP participation.
3) Local health department food rules (Food Code-style)
Most states base food establishment rules on the FDA Food Code framework (or a state adaptation). Your local authority typically decides permitting, plan review, and inspection requirements.
4) Building + fire codes (equipment can trigger requirements)
Ventilation, hood/suppression, and utility needs are often governed by local building/fire enforcement—driven by equipment selection.
When Does a Child Care Kitchen Need to Be Treated Like a Commercial Kitchen?
There’s no single national cutoff, but here’s the real-world rule-of-thumb:
Your kitchen is typically treated as a permitted/inspected “commercial kitchen” if you do any of the following onsite:
• Prepare food (washing, cutting, assembling ingredients)
• Handle TCS foods (foods needing time/temperature control for safety)
• Cook, cool, reheat, or hot-hold foods
• Serve meals/snacks routinely as part of operations
In Michigan, Michigan Department of Agriculture & Rural Development (MDARD) plan review resources direct food operations to the Local Health Department plan review process—an indicator of when a space is treated like a regulated food service facility.
Planning rule: If you do meaningful prep/cook/cool/reheat/hot-hold onsite, plan the space to be Food Code-compliant and confirm specifics with your local regulators early.
Layout: Keep the Flow Simple
A great child care kitchen doesn’t need to be huge—it needs to be organized.
Recommended zones
• Receiving + dry storage (near the delivery point)
• Cold storage (reach-in or undercounter, close to prep)
• Prep zone (clear counter space + dedicated allergy area if possible)
• Cooking/Hot holding (often minimal cooking; more reheating and holding)
• Serving/portioning (easy to supervise, quick access to gloves, paper goods, labels)
• Dish + sanitation (dirty-to-clean direction with no crossover)
Tip: If you can physically separate “dirty” and “clean” sides of dishwashing, you’ll make daily cleanup faster and reduce cross-contamination risk.
Equipment That Actually Makes Sense for Child Care (All Options)
Child care menus tend to favor reheating, batching, and portioning over heavy cooking. Your equipment should match your service model—so staff can move fast and you stay aligned with permitting and inspection expectations.
Below are the most common models, from minimal handling to full production.
Option 0: Classroom-Only / No Kitchen Handling
Best for: centers that do not handle food beyond parent-provided items or sealed shelf-stable items (varies by jurisdiction).
Typical equipment
• Locked cabinet for non-food supplies
• Nearby handwashing access
• Cleaning supplies stored separately/securely
Option 1: Prepackaged Snacks Only (No TCS Foods)
Best for: sealed, shelf-stable snacks with minimal handling.
Core equipment
• NSF wall shelving + labeled bins
• Small stainless staging table
• Hands-free trash can
• Sanitation station (labeled bottles; test strips if used)
Option 2: Prepackaged + Cold Items (Minimal Handling)
Best for: sealed milk/yogurt cups/cheese sticks, etc.
Core equipment
• Reach-in refrigerator (organized with bins)
• Optional undercounter refrigeration at portioning
• Stainless worktable
• Wall shelving + bins
• Labeling station (date/allergen labels)
Option 3: Snack Prep (Cold Prep + Portioning)
Best for: assembling snacks, prepping fruits/veggies, sandwich assembly (no cooking).
Core equipment
• Stainless prep table(s) with undershelves
• Color-coded cutting boards + utensils
• Portioning tools (scoops/spoodles, measuring cups, digital scale)
• Reach-in refrigerator + undercounter drawers/reach-in at prep
• Optional refrigerated prep rail (fast portioning)
• Allergen bin system + dedicated allergen prep kit
• Secure chemical storage + sanitizer test strips
Option 4: Reheat + Hot Hold (Most Common Child Care Kitchen)
Best for: warming prepared foods, reheating components, staging, and delivery to rooms.
Core equipment
• Microwave(s) (often 1–2 depending on volume and service windows)
• Optional convection oven for batch reheat
• Countertop warmer and/or hot holding cabinet
• Insulated carriers (cambros) for classroom delivery
• Reach-in refrigerator/freezer + undercounter refrigeration near portioning
• Mobile carts with bumpers
• Labeling + first in first out (FIFO) setup (bins/signage)
Note: If you’re considering ventless equipment, align it with local code and your actual menu.
Option 5: Light Cooking + Reheat (Simple, Consistent Heat)
Best for: some onsite cooking (baked pastas, roasted veggies, breakfast items) plus reheating.
Core equipment
Everything in Option 4, plus:
• Convection oven or combi oven (if you cook often and want versatility)
• Induction hot plate(s) for controlled heat (menu-dependent)
• Half-size sheet pans + a small speed rack (staging & organization)
Option 6: Full Production (Onsite Cooking for Most Meals)
Best for: larger centers doing most meals onsite from scratch or semi-scratch.
Core equipment
• Convection/combi oven
• Cooktop/range or induction suite (menu + safety + utilities)
• Steamer (if veggie-heavy menus)
• Hot holding cabinets
• Increased prep capacity: more tables, food processor, mixer (if baking), speed racks
• Expanded cold storage (larger reach-ins or walk-in, volume-dependent)
• Higher-capacity warewashing setup (see below)
Option 7: Commissary/Catered Meals + Onsite Staging
Best for: meals delivered from a licensed kitchen; onsite storage, reheating, holding, and distribution.
Core equipment
• Receiving/staging zone + labeling station for delivered pans
• Cold storage optimized for delivery bins/pans
• Convection/retherm strategy + hot holding cabinet
• Insulated carriers + transport carts
• Optional allergen-dedicated refrigerator section or small unit
Option 8: Satellite Serving Kitchen (Central Kitchen Feeds Multiple Sites)
Best for: multi-site operators where a central kitchen produces food and satellites portion/serve.
Core equipment at satellites
• Cold storage for deliveries
• Reheat/hold capability
• Portioning + labeling station
• Transport carts
• Warewashing sized to serviceware used
Warewashing Options (Choose One)
This applies across Options 1–8.
Dishwashing Option A: Disposable serviceware
• Minimal dishwashing demand
• Still need sanitation for prep tools and surfaces
Dishwashing Option B: Low-volume reusable serviceware
• Undercounter dishwasher or small door-type machine
• Air-dry space (racks/drainboards)
Dishwashing Option C: Higher-volume reusable serviceware
• Door-type dish machine (often)
• 3-compartment sink for flexibility/oversized items
• Landing tables (dirty/clean separation) + rack dollies
Allergy-Friendly Kitchens: Make It Easy to Do the Right Thing
Allergen safety can’t live only in training—it has to be built into the space.
Consider:
• Dedicated allergen prep area (even a separate table)
• Color-coded cutting boards, utensils, and containers
• Separate shelf section in dry storage and refrigeration
• Labeling station with date labels, allergen labels, and a marker always in the same place
Surfaces and Materials: Choose “Clean Fast”
Look for:
• Stainless steel where food is handled
• Seamless, easily moppable flooring
• Coved base where floor meets wall
• Durable wall protection behind sinks and prep areas
If something is hard to clean, it will eventually not get cleaned as well as it should—no matter how good the team is.
The Most Common Mistakes (and Easy Fixes)
Mistake: Not enough handwashing access
Fix: Add a hand sink where work actually happens, not where it “fit.”
Mistake: Cold storage too far from prep/portioning
Fix: Add undercounter refrigeration or reorganize zones.
Mistake: Dish area crosses into clean prep space
Fix: Re-orient dish flow and create clear “dirty” vs “clean” sides.
Mistake: No system for labels and rotation
Fix: Build a labeling station + simple FIFO bin system.
A Practical Upgrade Path (If You’re Not Renovating)
1. Add storage and organization (bins, labels, shelving)
2. Improve cold storage access (undercounter or better layout)
3. Add a hot holding solution (safe staging reduces chaos)
4. Simplify dish + sanitation workflow (faster close-down, safer operation)
5. Replace the “pain point” equipment staff complains about daily
How Aldevra Helps Child Care Centers
Aldevra supports kitchens that need to be safe, compliant, and efficient—without overcomplicating the design. Whether you’re planning a renovation or upgrading what you have, we can help you:
• Select the right equipment for your menu and volume
• Plan a layout that supports safe flow and quick cleaning
• Build an allergen-aware setup staff can follow consistently
• Coordinate delivery and installation so you’re not stuck figuring it out
FAQs
Do child care centers need a food permit?
Often yes if you prep, cook, reheat, cool, or hot-hold food onsite. Many states implement Food Code-style requirements through state/local regulators, and your local health department typically determines the permit and inspection requirements.
What is CACFP and does it affect kitchen requirements?
CACFP is a USDA program for reimbursable meals/snacks; participation adds program requirements and inspection-related expectations.
What does “treated like a commercial kitchen” usually mean?
Typically: plan review for new/remodeled food spaces, cleanable finishes, temperature control, safe storage separation, sanitation capability, and inspection oversight by local regulators.
Who decides if we need a hood or fire suppression?
Local building/fire authorities based on the cooking equipment you install—so coordinate equipment selection early.
How do I choose the right equipment option for my center?
Match your model (prepackaged, snack prep, reheat/hold, light cooking, full production, catered) to daily volume and staffing, then confirm requirements with your local health department before purchasing equipment.
