Like food-service establishments, child nutrition programs are responsible for preserving the quality and wholesomeness of food. Proper food-handling practices prevent contamination and job-related accidents. Application of the evaluation instrument presented in this document to individual programs helps to define proper practices, assess the extent of compliance with California laws, and develop an individual sanitation and safety self-assessment program. The instrument measures compliance to regulations for personal hygiene, food preparation and service, food-serving facilities and equipment, and food storage. All guidelines are referenced to the appropriate article and section of the California Uniform Retail Food Facilities Law (CURFFL) contained in the "Health and Safety Code." Directions for the development of a self-assessment program are also provided. (LMI)