Here’s what the food/nutrition guidelines are in GA for daycares- don’t know how they compare to Illinois though:
290-2-2-.14 Food Services and Nutrition.
The center shall ensure that the children receive nutritious meals and snacks in accordance with the following:
(a) A written feeding plan for children under one (1) year of age shall be obtained from parents:
1. Instructions from the parents shall be updated regularly as new foods are added or other dietary changes are made; and
2. The parent shall sign the feeding plan.
(b) The feeding plan shall be posted in the child’s assigned room and shall include:
1. The child’s feeding schedule;
2. The amount of formula to be given;
3. Instructions for the introduction of solid foods;
4. The amount of food to be given; and
5. Notation of any type(s) of commercial premixed formula which may not be used in an emergency because of food allergies.
(c) When formula is provided by the center, only commercially prepared, ready-to-feed formula shall be used. When formula or expressed milk is provided by the parents, it shall be provided in individually marked baby bottles. Any unused formula or milk shall be discarded or returned to the parent at the end of the day.
1. All baby bottles shall be clearly labeled with the individual child’s name and marked with the current day’s date.
(i) Only the current day’s dated formula shall be served; and shall be refrigerated at a temperature of forty-five (45) degrees Fahrenheit or
below.
(d) Center personnel shall hold and feed infants under six (6) months of age and older children who cannot hold their own bottles or sit alone:
1. Baby bottles shall never be propped; and
2. The infant’s head shall be elevated while feeding.
(e) Honey shall not be served to children under one (1) year of age.
(f) As soon as the feeding plan indicates that a child is ready for solid foods, the child shall be fed from individual spoons and individual containers or dishes.
1. A child shall not be fed directly from the original baby food container if the contents are to be fed to the child at more than one (1) meal or to more than one (1) child.
(g) As soon as the children exhibit a desire to feed themselves, the children shall be assisted and encouraged to:
1. Feed themselves, and
2. Drink from individual cups.
(h) Food shall be served:
1. In individual plates or bowls for each child, and
2. With individual utensils of a size appropriate for the age of the child.
(i) Beverages shall be served in individual glasses or cups.
(j) Children shall be encouraged but not forced to eat.
(k) Children shall be:
1. Given necessary assistance in feeding;
2. Encouraged to try a variety of foods in order to develop good nutritional habits.
(l) Powdered non-fat dry milk shall only be used for cooking purposes.
(m) Food and drinks shall be prepared in an area that is not used for diaper-changing and as close to serving time as possible to protect children and personnel from food-borne illnesses.
(n) Any portions of food or drink which are served to children or placed on the table for service and are not consumed at that meal or snack by the children to whom the portions are served shall be thrown away.
(o) The center shall provide a menu listing all meals and snacks to be served during the current week except for school-age day care centers where the food may be provided by the parents by agreement between the school-age day care center and the parents. The menu shall be:
1. Dated, and
2. Posted near the front entrance of the center in a location conspicuous to parents.
(p) Menu substitutions shall be recorded on the posted menu.
(q) Menus shall be retained at the center for six (6) months.
(r) When a child requires a modified diet for medical reasons, a written statement from a medical authority shall be on file. When a child requires a modified diet for religious reasons, a written statement to that effect from the child’s parents shall be on file.
1. All caregiver personnel shall be informed of the diet restrictions for the child; and
2. Only food that complies with the prescribed dietary regimen but still meets the food and nutrition requirements shall be served to the child.
(s) Each center shall have designated space for food preparation and storage areas separate from rooms used by children.
(t) Food preparation surface areas shall be nonporous with no unsealed cracks or seams.
(u) Kitchen lights shall be shielded.
(v) Ventilation shall be provided either by mechanical or natural means so as to provide fresh air and control of unpleasant odors in the food preparation area.
(w) Water supply and sewage disposal systems, if other than community systems, shall be approved by the local county health authorities.
(x) Staff shall wash their hands and arms thoroughly with soap and warm water before starting food service work and shall wash hands during work hours as often as may be necessary to remove soil and contamination as well as after visiting the toilet room.
(y) Food purchased from a caterer shall be prepared in a facility with a current food service permit, and shall be maintained at a safe temperature (forty-five (45) degrees Fahrenheit or below for foods requiring refrigeration or one hundred forty (140) degrees Fahrenheit for foods which must be heated prior to serving) until served.
(z) All perishable and potentially hazardous foods shall be refrigerated at a temperature of forty-five (45) degrees Fahrenheit or below and served promptly after cooking. Freezer temperature shall be maintained at zero (0) degrees Fahrenheit or below.
(aa) Food shall be in sound condition, free from spoilage and contamination and shall be safe for human consumption.
(bb) All raw fruits and vegetables shall be washed thoroughly before being cooked or served. Food not subject to further washing or cooking before serving shall be stored in such a manner as to be protected against contamination.
(cc) Containers for food storage other than the original container or package in which the food was obtained shall be impervious and nonabsorbent, have tight fitting lids or covers and labeled as to contents.
(dd) Containers of food shall be stored above the floor on clean surfaces, in such a manner as to be protected from splash and other contamination.
(ee) Eggs, pork, pork products, poultry, and fish shall be thoroughly cooked.
(ff) Meats, poultry, fish, dairy products, bakery products and processed foods shall have been inspected under an official regulatory program.
(gg) Hot foods shall be maintained at a temperature of one hundred forty (140) degrees Fahrenheit or above except during serving. Hot foods shall not be served at a temperature which would cause the children to burn their mouths upon consuming the food.
(hh) Staff shall not use tobacco in any form while engaged in food preparation or service, or while in the food preparation area or while cleaning equipment and utensils.
(ii) Chipped or cracked dishes shall not be used.
(jj) Food service equipment and preparation areas shall be kept clean and free of accumulation of dust, dirt, food particles and grease deposits.
(kk) Non-disposable dishes, glasses and silverware shall be properly cleaned by pre-rinsing, or scraping, washing, sanitizing and air drying. A three (3) compartment sink or a dishwasher with a sani-cycle or capability of maintaining a rinse water temperature of a minimum of one hundred fifty (150) degrees Fahrenheit and a two (2) compartment sink shall be available. Dishes, glasses and silverware shall be rinsed in the approved dishwasher or rinsed in a chemical sanitizing agent and air dried.
(LL) Garbage shall be stored in trash containers with lids. Containers shall be emptied and cleaned as needed. Acceptable facilities, including water and detergent or steam, shall be provided and used for cleaning containers. Areas around outside containers shall be kept clean.
(mm) Poisons, medicines, cleaning chemicals, razors, aerosol cans, etc. shall be kept in a safe, or locked location that is inaccessible to the children.
(nn) Children shall be served all meals and snacks scheduled for the period during which they are present. In those school-age day care centers where the parents of children enrolled provide the meals and snacks, the center shall ensure that no child remains at the center without receiving the scheduled nutritious meals and snacks. The following meals and snacks shall be scheduled and served by the center when appropriate:
1. Breakfast or a morning snack shall be served to each child;
2. Lunch;
3. An afternoon snack;
4. Supper shall be served during evening care;
5. An evening snack shall be served prior to bedtime; and
6. There shall be a period of at least two (2) hours between each required meal or snack.
(oo) Meals and snacks with serving sizes dependent upon the age of the child shall meet nutrition guidelines as established by the United States Department of Agriculture Child Care Food Program.
(pp) Meals and snacks shall be varied daily.
(qq) Additional servings of nutritious food shall be offered to children over and above the required daily minimum, if not contraindicated by special diets.
(rr) Soft drink vending machines and other food dispensers shall not be maintained on center premises for the children’s use:
1. Dispensers for personnel use shall be outside of the children’s areas.
(ss) Drinking water shall be available to all children.
1. Drinking water shall be offered at least once between meals and snacks to children under three (3) years of age.
(tt) Peanuts, hot dogs, raw carrots, popcorn, fish with bones and grapes shall not be served to the children under three (3) years of age. Children older than three (3) years of age may be served these foods provided that the foods are cut in such a way as to minimize choking.
(uu) Foods and drinks with little or no nutritional value, i.e. sweets, soft drinks, etc. shall be served only on special occasions and only in addition to the required nutritious meals and snacks.
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Just wanted to update. 
. I’m hoping mad and I don’t even live in the US
