FOOD SERVICE MANAGEMENT
The Board of Education recognizes that school cafeterias are a part of the total school program. The Board shall therefore provide adequate facilities, resources and personnel for the provision of food services for all elementary and secondary students in district schools.
Food service management is the responsibility of the Food Service Manager. It shall be the purpose of the food service program to provide well-balanced meals that are nourishing at moderate prices in pleasant surroundings. The program also provides a teaching situation in which the foods that children need for proper growth and development are served in an appetizing manner so they will be readily accepted. The program contributes to the social education of the child by providing an opportunity to practice good table manners.
Normally the menus provided shall be such that meet the eligibility requirements for federal aid. However, the Board may from time to time authorize variations in menus, particularly at the high school level, which may not meet federal eligibility standards, but which are meant to be more attractive to teenagers without significant reduction in nutritional standards. The Board may also authorize varying methods of serving foods, such as the use of vending machines.
Provisions will be made for the furnishing of lunches without cost to students whose families meet established income-eligibility or other standards.
Highest standards of sanitation shall be established and maintained and inspections by the Food Service Manager shall be conducted at least weekly. Periodic inspections by State or County Board of Health shall be welcomed and recommendations will be carried out.
Records of purchases, costs, participation, etc., shall be kept in accordance with regulations issued by competent authority and in keeping with sound business principles.
Cross-ref: 8520, Free and Reduced Price Food Services
Ref: Education Law §305(14)(a)
Adoption date: January 1, 1993
Reviewed on: April 9, 2002