This self-assessment instrument for day care center staff is designed to help caregivers provide safe food to children. The nine sections of the instrument, presented in checklist format, concern: (1) personal hygiene; (2) purchasing, receiving, and inspecting of food; (3) food storage; (4) food service equipment; (5) food preparation; (6) infant food preparation; (7) serving of food; (8) transporting of food; and (9) facilities. Sanitation is considered to be the constant maintenance of hygienic conditions. An agency can be assured that food is safe up to the time it is served by implementing a sanitation and safety self-assessment program on a regular basis. Someone familiar with the operation of the program should conduct inspections as often as necessary to make sure that tasks are being performed properly and that sanitation problems are being corrected. (RH)