Petal School District Child Nutrition Department Employee Handbook 2022 - 2023 Making a World of Difference One Meal at a Time - Child Nutrition ...
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Revised 03/31/2022
Petal School District
Child Nutrition Department
Employee Handbook
Making a World of Difference
One Meal at a Time
2022 - 2023
TABLE OF CONTENTS Page Number Accidents 14 Administration and Staff 1 After School Use of Kitchen Facilities 13 Attendance Policy 30 Beliefs 3 Body Fluids 16 Calendar 27-28 Chain of Command 4 Cleaning Schedule 23 Competitive Food Policy 9 Confidentiality 6 Confidentiality Agreement and Security Policy 26 Dress Code 6 Electrical Safety Tips 15-16 Emergencies 14 Fires 14 Food Poisoning 17 Food Safety Icons 25 Lunch Break 6 Mission Statement 3 National School Lunch Act 5 Objectives 5 Offer vs Serve 9 Personal Hygiene 8 Pest Control 24 Portion Control 9 Preventive Management Policy 8 Receiving and Returning Food and Supplies 11 Safety Rules 15 Sanitation 17-22 Serving Line Procedures 10 Storage 12-13 Suspension/Dismissal 7 Temperature Danger Zone 21
ADMINISTRATION
BOARD OF TRUSTEES
Bruce Magee - Chairman
Jerry DeFatta, Jr. - Vice Chairman
Troy Wicktom - Secretary
Dr. Greg Bullock - Member
Dr. Chuck Harrell - Member
William H. Jones - Board Attorney
ADMINISTRATION
Dr. Matthew Dillon - Superintendent
Robert Knight - Assistant Superintendent of Secondary Education
Margaret Tynes - Director of Human Resources
Dr. Kelli Brown - Assistant Superintendent of Elementary Education
Katie Charleville - Special Services Director
William Wheat - Chief Financial Officer
Dr. Dede Smith - Director of Center for Families and Children
Ryan Jensen - Director of Technology
Bill Lott - Director of Maintenance and Transportation
Gavin Guy - Police Chief
Wendy Hogue - Athletic Director
Allen Glenn - Assistant Athletic Director
CHILD NUTRITION STAFF
Danny Dillistone - Child Nutrition Administrator
Michelle Monroe - Assistant Child Nutrition Administrator
Mandy Dye - Secretary
Jeannine Galloway - Manager, Petal High School Cafeteria
Stacy Sutton - Manager, Petal Elementary School Cafeteria
Melissa Simpson - Manager, Petal Upper Elementary School Cafeteria
Rebecca Trigg - Manager, Petal Middle School Cafeteria
Alice Garner - Manager, Petal Primary School Cafeteria
12
Our Mission
The mission of the Petal School District is to empower all students
with the attitudes, knowledge and life-long learning skills essential to
thrive as responsible citizens in an ever-changing global society.
Beliefs
• A person's potential to learn is limitless.
• All people have intrinsic worth.
• Strength comes from engaging the full diversity of the community.
• Teamwork is essential to the continuous success of an organization.
• Family is the most important influence in the development of the individual.
• People can direct their own future.
• People are influenced more by what others do than by what they say.
3Petal School District
Chain of Command
(for complaints and requests from staff,
students, and/or members of the public)
All complaints and requests should be addressed to the
appropriate person involved in the order listed below.
If a resolution cannot be reached, the request/complaint
should then move to the next level in this list.
1. Teacher/Coach/Manager
2. Principal/Director
3. District Office Administrator
4. Superintendent
5. School Board
4OBJECTIVES
To offer each child an opportunity to purchase only those foods that will add to his/her physical well-
being.
To provide each child the opportunity to participate in the child nutrition program coordinated with the
general curriculum.
To provide each child the opportunity to purchase a meal that meets at least one-third of his/her daily
nutritional requirements.
To provide attractive well-prepared food of high nutritional value.
To provide each child the opportunity to learn the social graces.
To provide each child the opportunity to take part in leadership training through participation in the child
nutrition program.
To offer learning skills in health, citizenship, and social graces to correlate with other educational
subjects.
To provide a setting and assist in teaching nutrition education as it relates to various subject areas in
all grade levels.
To provide each child the opportunity to participate in a program in which the administrators, faculty
and Board of Trustees are fully aware of the nutritional and educational potential of the Child Nutrition
Program.
To provide special activities and resources to assist in teaching students better nutritional behavior.
To function as an integral part of the educational system of the Petal School District.
PHILOSOPHY AND PURPOSES
NATIONAL SCHOOL LUNCH ACT OF 1946
“It is hereby declared to be the policy of Congress, as a measure of national security to safeguard the
health and well-being of the Nation’s children and to encourage the domestic consumption of nutritious
agricultural commodities and other food, by assisting states, through grants-in-aid and other facilities
for the establishment, maintenance, operation and expansion of nonprofit school lunch program.”
5Child Nutrition Dress Code
Each child nutrition employee is issued five (5) sets of scrubs to be worn daily. Child nutrition scrubs
are replenished annually to meet employee’s needs. Employees will be required to replace scrubs
that are damaged and/or size change at their own expense. All employees shall abide by required
dress code. Scrubs are to be returned to the Child Nutrition Department upon separation of
employment from the Petal School District. Child Nutrition approved jackets (may be worn over
scrubs). All child nutrition employees must wear white, gray, red, or black shoes with non-skid safety
soles, hair restraints, and district name badges. Male employees will be issued five (5) red shirts and
will wear khaki or black pants and a khaki or black cap at manager’s discretion.
Confidentiality
In an effort to protect confidential information about students, parents, and employees, all employees
and volunteers of the District shall sign a Confidentiality Agreement annually.
Lunch Break
A period of thirty (30) minutes is designated by the managers for lunch breaks. This includes time used
to travel to another location. This is an inclusion of all time.
6SUSPENSION/DISMISSAL
Child Nutrition employees are “at will” employees and employment may be terminated at any time by either the
employee or the employer without notice.
Reasons for suspension/dismissal include the following:
Just cause, which is interpreted to include, but is not limited to the following.
Incompetence
Failure to follow instructions or perform duties necessary for efficient operation of the Child Nutrition Program.
Failure to receive satisfactory evaluation.
Insubordination, willful refusal to comply with the proper order of an authorized supervisor.
Theft or destruction of school property. Unauthorized removal of packages from the school child nutrition facility.
Falsification of records.
Repeated tardiness, excessive absences, or abuse of sick leave.
Excessive absences defined as: If you miss more than your allotted time without doctor's excuse or prior approval
of the Child Nutrition Director.
Use of tobacco and tobacco products on any school property or at any school sponsored event is prohibited.
Using profane, obscene or abusive language.
Failure to use safety supplies such as goggles, gloves, belts, and masks as required per safety regulations.
Use or possession of alcoholic beverages or illegal drugs on the job.
Fighting, harassment, disruptive conflict or related misconduct.
Failure to follow time clock procedures to document exact time of arrival and departure.
Dismissal
When it becomes necessary to recommend dismissal of an employee during a school year, the Child Nutrition
Manager or the principal of the school should notify the Child Nutrition Director in writing. The Director of Child
Nutrition will take appropriate action of:
Warning
Suspension without pay
Termination
Where the situation requires immediate action, the employee may be put on leave status until the manager and
principal can report the facts to the Office of Child Nutrition.
7PERSONAL HYGIENE
Each employee shall wear a clean, neat uniform and shoes with non-skid safety soles. Canvas shoes,
sandals, and backless shoes are not permitted for safety reasons.
All employees shall wash hands thoroughly when reporting for duty, returning from the rest room, after
using a phone, a handkerchief or Kleenex, and after touching face.
Employees shall avoid touching face or phone with hands, with or without gloves, to prevent transfer of
germs. Gloves shall be changed after touching face, phone, tables, walls, etc. Employees shall maintain
a high standard of personal hygiene.
An employee who has a cold, skin infection, sore on the hand, cough, or contagious disease shall not
work in food preparation area.
Eating food and drinking beverages in the kitchen and serving areas are prohibited. Do not taste food
from the serving line. Employee’s meals shall consist of the same menus as students.
Chewing gum is not permitted while on the job.
Rings (other than plain wedding band), earrings (other than studs or small hoops), necklaces, excessive
makeup, bulky fiber sweaters or any other health hazards are prohibited while on duty.
Fingernails shall be kept neatly trimmed. Artificial/sculptured nails and/or nail polish are not permissible
in food preparation area.
Hair shall be kept clean and neat. Hair and beard restraints shall be worn at all times.
Aprons should be clean and worn at appropriate times. Aprons should never be worn to the restroom.
PREVENTATIVE MANAGEMENT POLICY
In order to protect the reputation of the majority of child nutrition personnel, the following policies are
implemented:
School employees shall not purchase food or other items from vendors who deliver to the Child Nutrition
Program.
Food scraps shall not be taken from the school premises by school employees except in a school
owned vehicle for the purpose of disposal.
Child Nutrition employees shall not carry large bags, boxes and packages from the premises. Personal
articles are to be stored in employee lockers.
The above policies are used widely in the Child Nutrition industry and with the current emphasis on
improved management of the Child Nutrition Program.
8COMPETITIVE FOOD POLICY
To ensure that students are not in the position of having to decide between nutritious and non-nutritious
foods before or during the meal service periods:
Food items will not be sold on the school campus for one (1) hour prior to or during any meal service
period (breakfast and lunch).
The Child Nutrition staff shall serve only those foods which are components of the approved federal
meal patterns being served (or milk products) or approved as extra food sales items by the Office of
Child Nutrition.
With the exception of water and milk products, a student may purchase individual components of the
meal or extra food sale items only if the full meal unit is being purchased.
Students who bring a lunch from home may purchase water and milk products.
Students and faculty may not bring carbonated soft drinks in original containers into the cafeteria at any
time.
OFFER VERSUS SERVE
The regulation which allows students to choose less than all the food items within the lunch pattern is
commonly known as “Offer Versus Serve.” The regulation requires that students be offered all five (5)
food items of the school lunch (meat/meat alternate, vegetable and legumes/beans, fruit, bread/bread
alternate, and milk). Students must choose at least three (3) of these items for their lunch to be
reimbursable.
The breakfast regulations allow the option of offering “Offer Versus Serve” for all grades at breakfast
meals. This allows the student to accept all four (4) food components or to decline one of the four food
items. If a school does not participate in “Offer Versus Serve,” all four required food items must be put
on the plate for the breakfast to be reimbursable.
PORTION CONTROL
The amount of food served on each plate is very important in meeting meal pattern requirements as
well as for making maximum distribution of food prepared and reduction of waste. Portions listed on
the manager’s menu worksheets should be served. Each employee should be able to accurately weigh
and measure portions.
9SERVING LINE PROCEDURES
A lunch schedule should be posted near the serving line. All employees should be at the serving line
with all necessary foods and utensils ready to serve well in advance of the first student’s entering the
line.
The manager must indicate the size of scoop or number of items adjusting for elementary and
secondary students, according to the meal pattern.
The heated section of the serving line should be heated prior to serving time so that hot food may be
kept at the correct temperature. (135 F).
All ready to eat foods should be served with plastic gloves or tongs. Food should not come in contact
with hands on the serving line.
Food should be covered with pan lids. Paper or cloth towels are not to be used as covering for food.
To ensure that each pupil receives a hot lunch, trays cannot be pre-plated in advance.
A clean damp towel should be kept handy to wipe up all spills immediately. The towel must be kept in
a sanitizing solution. Cleaning chemicals shall not be stored in the serving line area.
Serving line personnel should strive to develop a good relationship with the students, staff and faculty
while they are participating in the Child Nutrition Program.
Hot foods must be placed at counter level within easy reach to avoid burns and spills.
Cold foods, such as juice, should be served cold (41 F or colder), hot foods should be served hot (135
F or above) to every student.
Hair restraints should be worn at all times for sanitary reasons. Only Child Nutrition personnel are to
serve food to students and adults. Unauthorized personnel are not allowed behind the serving line at
any time.
Employees who serve should present a friendly, helpful attitude toward the students and faculty but
they have no jurisdiction over student discipline.
10FUNCTIONAL ROUTINES
Receiving Food and Supplies
The approved steps required to efficiently receive all food and supplies delivered are:
Check all items delivered against the receiving report.
Inspect the quality of all fresh produce; verify frozen foods meet HACCP temperature
requirements.
Have all errors adjusted and verified in the presence of the driver.
Before signing the delivery ticket any shortage should be noted.
Returning Foods to Vendor
Food that does not meet specifications, incorrect items delivered, damaged and thawed items are to
be returned at the time of checking delivery and the returned item should be noted on the delivery ticket.
In some cases damages cannot be determined until cases are opened. However, vendors should not
be requested to pick up food after it has been on hand more than 15 days.
11FOOD SERVICE STORAGE
General Rules:
Commodities (USDA) and purchased foods may be stored alongside each other in the same section:
for example, all fruits should be together.
Leave all foods in cases until needed, then remove remaining cans from cases. Size of storeroom
determines methods to use for storing food items.
Date all cases or boxes with magic marker as they are received. Rotate stock using FIFO (first-in-first
out).
Store items used frequently, such as spices and staples, nearest the door.
Store items used less frequently in less accessible places.
Store light-weight items nearest the top shelves.
Store heaviest items at waist height or below.
Detergent and cleaning supplies must be stored in a separate room from food. Do not use old food
containers such as white gallon containers for detergents and bleach. Clearly mark containers.
Remove all equipment not being used from the storeroom. Call Child Nutrition Director and request
that equipment be stored at another location.
Annually transfer to the Child Nutrition Office all bills, receipts, and records that are required for
auditing purposes.
Discard empty plastic and glass jars.
Assign cleaning of storage room areas on a daily and weekly basis. A good general rule is for the
individuals in certain preparation areas to be responsible as outlined in the section “Job Description.”
Avoid re-freezing bakery products. Baked products such as cakes, cookies, and breads do not
improve with age or re-freezing.
Have a place designated for everything and keep everything in its place.
Sort and dispose of unneeded decorations.
12Freezer and Refrigerator:
All refrigerated, frozen and dry storage food items are to be dated with a magic marker when they are
received.
Rotate frozen and refrigerated foods first in, first out.
Cover all foods stored in refrigerators or freezers. Label and date any opened foods or leftovers.
Leftover Foods:
Leftovers should be used within 30 hours or frozen. Utilize the blast chiller to freeze foods for later
use. Offering choices enables managers to use leftovers without complaints from students.
Single use containers cannot be used for storage of food.
Leftover food must be either refrigerated or frozen in approved containers and marked with contents
and date. Any unused food that cannot be kept by one of these methods is to be destroyed. It is
NOT permissible to give away or sell leftover foods to individuals or organizations or to purchase
prepared foods from organizations which have sponsored special meals or events.
AFTER SCHOOL USE OF CAFETERIA KITCHEN FACILITIES
The Child Nutrition Department is responsible for the kitchen facilities, equipment and supplies in each
cafeteria. The Child Nutrition Department shall be notified when the school or other organization plans
to use the cafeteria.
The presence of the manager or one of the cafeteria workers should be requested in writing at least
one (1) week in advance by said organization. Any individual or organization using the cafeteria facility
will be required to adhere to the district policy on use of school facilities. A request for use of facility
form shall be completed by the organization and submitted to the principal who will send to the Child
Nutrition Director. After verifying the request form it shall be sent to the Office of the Superintendent.
13Emergency Procedures/Crisis Management Plan
The Superintendent of Schools, with the approval of the Board of Trustees may close any school in the
district because of weather, health or other emergencies. Crisis management plans have been
developed for each school site. A copy of the plan shall be on file in each cafeteria. Employees should
familiarize themselves with these plans in order to be prepared in the event of an emergency.
Emergency Procedures
Emergency procedures are established for each school cafeteria. The signal for tornado
drill/emergency is a continuous, long ring. The signal for fire drill/emergency is a series of three
short rings. All Child Nutrition employees shall participate in drills.
Major Emergencies
Major emergencies include any condition recognized as requiring immediate and unusual action or
support beyond the capability or authority of responsible persons at the location of the emergency; any
condition that may result in major aggravation of existing damage or injury; any request for assistance
from the normal application. Examples are fire, flood, hurricanes, bombing, major gas leaks, major civil
disturbances, major vehicle accident, etc.
The manager or assistant manager receiving initial notification that an emergency exists will affect
further notification as follows, in the order noted:
Alert local police, fire department or rescue service when appropriate by
calling 911.
Ensure that the principal is aware of the emergency.
Ensure that the Director of Child Nutrition has been notified.
In Case of Fires
The telephone number of the fire department is 911. It should be posted in a conspicuous location
near the telephone. The use of the fire extinguisher should be demonstrated to all employees when
the fire marshal visits the school. Employees should be familiar with the use and location of all fire
alarm pull boxes. In the event of a fire, an employee should immediately activate the alarm system.
When calling the fire department identify yourself, give exact location of the fire and what is burning.
Never let fire get between you and the exit.
When an Accident Occurs
If necessary, call for the rescue squad to take employee to the hospital emergency room or have the
employee visit a doctor. Do not dispense medicine to an employee or student. For minor injuries,
administer first aid. Notify Principal and Child Nutrition Office of the accident immediately and complete
a written report describing the accident. The Report of Injury form must be submitted to the Assistant
Child Nutrition Director, and/or Director, on the day of the accident.
14General Rules of Safety
Avoid overreaching – use a safe ladder. Never stand on boxes or chairs.
Wipe up spills at once.
Pick up any loose objects from floor.
Destroy cracked or chipped kitchen wares.
Provide proper lighting in work area.
Show a new employee the correct and safe way to use equipment.
Walk, do not run, in the kitchen.
Report all unsafe conditions such as broken tiles, loose rails, and defective equipment.
Employees shall wear a back brace while participating in lifting tasks. Ask for assistance in lifting heavy
objects. When lifting keep back straight, bend knees and use leg muscles.
Turn off and unplug electrical equipment before cleaning. Do not touch electrical wires with wet hands.
Keep passageways free of obstacles at all times.
Store knives in knife holder. Clean knives immediately after using and return to knife holder. Do not
leave in pot-washing sink.
Know the location of and how to use the different types of fire extinguishers placed in the kitchen.
Notify maintenance when light bulbs need replacing or when light fixtures need to be cleaned.
Store glass containers and heavy items below shoulder height whenever possible.
Protection supplies such as safety goggles, glasses and gloves shall be worn when cleaning
equipment.
ELECTRICAL SAFETY TIPS
Before adjusting or cleaning any appliance, disconnect it by pulling the plug out of the socket. If using
a damp cloth to clean an appliance, let the appliance thoroughly dry before plugging it in. It is a good
habit to unplug all small appliances whenever they are not in use.
All electrical appliances should be checked periodically. Some of the most common shock hazards on
appliances are worn cords, broken connections, exposed wires, and loose parts. When trouble is
spotted, disconnect the appliance and tell the manager about the hazard so he/she can have it replaced
or repaired.
15Basic Safety Rules for Using Electricity and Electrical Appliances
Never drape electrical cords across sinks.
Never stretch electrical cords across walkways.
Never turn an electrical switch on or off or unplug a cord in the socket with wet hands or while standing
on a wet floor.
Never use more than two appliances on a double wall socket. Overloaded circuits are shock and fire
hazards.
Pull plugs from the sockets by the plug not by the cord.
Never leave appliance unattended for a long time while in use.
Keep all liquids and metals away from the inside of appliance.
PROCEDURES TO BE USED IN DEALING WITH BODY FLUIDS
In the event of an accident, injury, or any other circumstances that involves blood or body fluids, the
following procedures should be used:
Block off the area from staff and students until cleanup and disinfection are complete. For incidents
involving vomit, contain all areas within 25 feet of the spill.
If the spill is in a non-foodservice area (dining area), school custodial staff should handle the cleanup.
Send sick staff and students to the school clinic/nurse for assistance.
Exclude (i.e., send home) school nutrition employees with symptoms of vomiting or diarrhea from
foodservice operations.
Rubber gloves shall be worn when cleaning up blood and body fluids spills in food service areas.
Consider double gloving.
These spills shall be disinfected with a sanitizing solution (Sanitizer No. SFS16, SFS17 & SFS18) and
persons coming in contact with said blood and fluids shall wash their hands immediately after said
contact.
Items soiled with blood or body fluids (mop heads, wash cloths, paper towels, buckets, etc.) shall be
placed in leak-proof bags and disposed of in an outside dumpster, immediately.
Staff members and employees shall receive in-service training on standard procedures for dealing with
blood and other body fluids.
16PROCEDURES TO BE USED FOR FOOD POISONING
If food poisoning is suspected:
Notify the principal and Director of Child Nutrition immediately.
If the health director is not available, call an inspector from the local office of the Health Department.
Do not give any medication.
SANITATION
All Child Nutrition employees are responsible for carrying out good sanitation practices. Good
sanitation means applying sanitary measures at every stage of the operation. (Purchasing, receiving,
storing, preparing, serving, and holding food). The following should be observed:
Operation and Equipment Sanitation:
Routine check for damaged screens and doors since flies, roaches, rodents and flying insects
contaminate food. Call the exterminator immediately when needed.
Plants are not permitted in the food preparation area due to the possibility of the development of micro-
organisms that could be transmitted to food.
Refrain from use of steel wool pads, use nylon fiber pads to clean kitchen equipment. The equipment
should be rinsed thoroughly and sanitized before using.
Sanitizing Process:
All kitchenware and food-contact surfaces used in the preparation, service, or storage of potentially
hazardous food must be sanitized prior to use and following any interruption of operations during which
contamination of the food-contact surfaces is likely to have occurred (such as overnight). Where
equipment and utensils are used for the preparation of potentially hazardous food on continual or
production line basis, the food-contact surfaces of such equipment and utensils must be cleaned and
sanitized at intervals throughout the day.
Prior to washing, all equipment and utensils must be scraped and, when necessary, soaked to remove
large food particles and soil.
All tableware must be sanitized after each use. A spoon or other utensil, one used for testing food, is
not to be reused until it has been cleaned and sanitized.
17Sanitizing Procedures for All Pots and Pans
In a 3 compartment sink add SFSPacs as per instructions on each pack:
1st Sink - Pot & Pan Detergent No. SFS14 & SFS15
2nd Sink - Plain water for rinsing
3rd Sink - Sanitizer No. SFS16, SFS17 & SFS18
Work Station Sanitation
Equipment too large to be treated by methods described above may be sanitized by following the
instructions on SFSPacs All Purpose Cleaner No. SFS5 & SFS10 and Sanitizer No. SFS16, SFS17 &
SFS18.
Cleaned spoons, knives and forks must be picked up and touched only by their handles.
Utensils must be air-dried before being stored or be stored in a self-draining position on suitably located
hooks or racks constructed of corrosion-resistant material. Whenever practical, stored containers and
utensils should be covered or inverted.
Single-service articles must be stored off the floor in closed cartons or containers which protect them
from contamination. Such articles must be handled and dispensed in such a manner as to prevent
contamination of surfaces which may come into contact with food or with mouth of the user.
Single-service items, such as plastic silverware, must be used only once.
18Food Sanitation – Storage and Receiving
To avoid spoilage, keep cooler (refrigerator) temperature 41 F or lower.
Freezer temperature should be at 0F or below.
Do not store meat, fish or poultry in a ice cream cabinet as the cabinet may not maintain
0 F level.
Prepare and serve on the same day all items containing mayonnaise and/or eggs, such as
chicken salad or potato salad. These are potentially hazardous foods.
Do not accept meats that have appearance of “freeze-thaw-refreeze” upon delivery.
Keep flour, beans and cereal in dry storage.
When food molds, destroy the entire product as mold may diffuse in a product.
Destroy any product that shows evidence of contamination from rodents or insects.
Store food only in approved plastic containers that have smooth interiors. Cover with pan lids food that
is refrigerated prior to serving.
Report any “questionable food” to the Office of Child Nutrition before serving and request help in
determining if it is safe to serve the food.
Do not line drawer with paper or foil.
Immediately notify the Office of Child Nutrition of all rusty, dented or bulged cans. Do not use food if
the can has any dents, rust spots or bulges.
Check products when received for visual defects, such as discoloration or damaged wrap on container.
Report problems immediately.
Store ice cream at temperature 0F to 10F above zero.
Cover all food stored in the refrigerator or freezer. Items in their original wrap do not need to be
covered.
Store eggs in refrigerator, off the floor, and ensure air circulation around the crates.
All stock must be dated (month/day/year) when placed in storage to ensure rotation of items, FIFO –
First in-First out.
Once an item has been opened, the contents should be refrigerated. This includes peanut butter,
mayonnaise, and jellies.
Label and store disinfectants or pesticides and all cleaning supplies in a separate storage area away
from all food products.
Store all food items in freezers, refrigerators, and storerooms off the floor.
19Food Sanitation/Safety Preparation
After handling protein foods such as eggs, poultry, beef, fish and cold cuts, wash hands,
wash and sanitize utensils, equipment and work surfaces.
Wash fresh vegetables and fruits before beginning food preparation.
Do not use MSG (monosodium glutamate) in food preparation.
Since poultry is a potentially hazardous food, which is highly perishable and capable of
supporting rapid and progressive growth of infectious micro-organisms, follow these strict
procedures when handling all poultry products to avoid contamination:
Carefully check in all poultry products to ensure acceptable products.
Promptly store in freezer if delivered product is in frozen state.
Defrost under refrigeration (leave wrapped). Allow two to three days to
defrost depending on type and size of poultry.
Wash and clean in cold running water when preparing to cook.
Never bone poultry prior to cooking.
Do not stuff poultry with dressing.
In cooking poultry be sure internal temperature reaches 165 F.
Cool cooked poultry stock rapidly in small batches in the chill blaster, DO NOT LET
COOL AT ROOM TEMPERATURE.
Do not allow employees with colds, sore throats, cuts or broken cuticles to work with
poultry. After handling poultry, clean and sanitize all sinks, table surfaces, cutting boards,
utensils, and hands before going to another job. Take slicer apart and use proper
sanitizer SFSPac solution to sterilize.
To serve poultry safely:
Keep meats refrigerated until time to heat. Avoid room temperature. Do not cook too far
ahead of serving time.
Turkey roll should be used within 48 hours after removing from freezer.
After cooking poultry, store in refrigerator no more than two days or freeze if more than
two days.
Keep poultry cold (41 F or colder) until it is placed in oven or steamer to be heated. Thaw
in refrigerator.
Heat poultry to 165 F. or hotter in the oven or steamer in 2 ½” deep covered serving
pans.
20FOOD SANITATION – SERVICE
Wash cutting boards per Sanitizing Procedures for All Pots and Pans on page 16.
Maintain cold food on a serving line at 41 F or below; hot food at 135 F or above.
Use plastic gloves or utensils for serving food. The hand must never touch any food being served
on the plate for the customer.
Destroy all single service plastic products after use: plastic flatware, styro-foam plates, styro-
foam cups, plastic bags, etc.
Provide sugar only in closed dispensers or in individual packets.
Portion salad dressings individually or serve containers which are kept at 41 F or below.
TRAINING IN SANITATION
To achieve and maintain high sanitary standards requires training of all employees. Training
programs should be conducted frequently with refresher courses to create an awareness on the
part of the employees of the health aspects of their job, the importance of serving safe food and
the dangers involved. All employees should be aware of the fundamental sanitary practices
considered acceptable by the local health authorities. New employees should be given an
understanding of sanitation concepts as part of their orientation. High sanitation standards should
be expected in child nutrition services and enforced through on-the-job supervision.
The child nutrition manager and the majority of the employees shall be certified in the Serve Safe
Sanitation Training Course.
The child nutrition manager and all cafeteria employees shall be trained in HACCP regulations
and complete all procedures required by the state department.
IMPORTANT TEMPERATURES
Equipment must maintain the following temperatures:
Freezer 0 F or below
Refrigerator 32 F - 41 F
Milk Cooler 32 F - 41 F
Holding Temperature
Hot Food 135 F and above
Cold Food 41 F and below
21Safe Storage of Food Products
The length of time food may be kept satisfactorily depends on the quality of the product when
stored, how well it is stored, and the temperature of the storage area. The Child Nutrition
Department should be consulted concerning any food that may be questionable before beginning
food production or service.
If refrigeration breaks down over weekends or at other times and food starts to thaw, contact the
Child Nutrition Office before destroying food.
Washing Tables – Dining Area
The Child Nutrition Staff is responsible for washing table tops and seats in the dining room twice
daily by following the instructions on SFSPacs All Purpose Cleaner No. SFS5 & SFS10,
Germicidal Detergent No. SFS20N, and Sanitizer No. SFS16, SFS17 & SFS18.
To ensure that the tables and chairs will be clean when students enter the dining room, each
cafeteria manager will assign an allotted time for performing this duty.
It is the responsibility of all customers, students and school staff, to return all trays, utensils and
trash to the trash return area.
Sanitation Inspections and Reports
Periodically a representative from the Sanitation Division of the Health Services Department visits
the Child Nutrition Department and evaluates the facilities. The Health Permit and Health
Inspection Reports must be posted in the serving line area.
The manager should review the sanitation’s findings. A copy of the report is sent to the Office of
Child Nutrition by the manager.
Schedule of Equipment Cleaning
Cleaning of equipment should be assigned on the work schedule and completed on a daily, or
weekly, or monthly basis or as needed. The same procedures used at home are usually not
adequate since equipment should be sanitized. The following schedule should be used when
cleaning equipment.
22CLEANING SCHEDULE
Cleaning job to be done Person Responsible
1. Clean all equipment daily. ______________
2. Clean steam table. ______________
3. Clean tops of stoves, ovens, and any spills. ______________
4. Clean and sanitize milk box. ______________
5. Straighten and wipe out refrigerator. ______________
6. Sweep and straighten storerooms. ______________
7. Wash garbage cans. ______________
8. Clean restrooms. ______________
9. Clean and sanitize dining tables. ______________
10. Mop kitchen, dining areas and entrance. ______________
11. Clean and sanitize food equipment carts. ______________
Weekly Cleaning
1. Remove everything from refrigerators, wash
with All Purpose Cleaner and straighten. _______________
2. Clean storeroom before deliveries. _______________
3. Clean drawers and cabinets-top & inside. _______________
4. Wipe down vent hood. _______________
5. Clean fans in dish room, kitchen and dining areas. _______________
23PEST CONTROL
Rats, mice, flies, roaches and other unwanted pests may sometimes be found in the cafeteria.
However, when they are present all the time, it is a sign of poor sanitation standards. These
insects and rodents can spread disease organisms and filth. Bi-monthly visits by an exterminator
can help control pests in the cafeteria, but good housekeeping practices, as described below, are
the basic means of controlling pests.
Control of roaches, insects and mites:
Inspect food supplies before storing or using them.
Keep stocks of food as fresh as possible. Rotate stock – use older food first.
Store foods in containers with tight-fitting lids.
Store foods in dry place.
Do not store food or containers directly on floor.
Remove and destroy infested food. Clean up all spillage immediately.
Clean shelves before adding new stock. Do not use shelf paper.
Clean empty bins and containers before refilling.
All windows should be screened.
All doors should be self-closing and open outward.
Keep all foods covered.
Place all garbage promptly in nonabsorbent, easily washed garbage cans with tight fitting lids.
Clean up any spillage of garbage immediately.
Have garbage and other wastes removed daily.
Wash and air garbage cans daily. Use liners in containers.
Control of rats and mice:
Clean up all piles of rubbish, boxes, rags, etc.
Block all possible rodent entrances into the building.
Seal all openings around pipes.
Prevent access to food.
Protect food supplies in safe storage areas.
Do a thorough cleanup job at the end of each day.
Keep garbage in tightly sealed containers.
Monitor scheduled pest control company visits.
24Food Safety Icons
Hot Holding Temperature Refrigeration/ DO NOT WORK IF ILL
Danger Zone Cold Holding
Cooling Cross Handwashing No Bare Hand
Contamination Contact
Wash, Rinse, Potentially Cooking
And Sanitize Hazardous Food
25Sample of Confidentiality Form
Information which is private should be treated as secret.
School business should not be discussed away from the office or school with unauthorized personnel.
Practicing confidentiality of student information should be done and is required by law.
A violation of student, parent, and employee confidentiality can result in a lawsuit against school employees and the school
district.
Confidential student matters should not be discussed with school co-workers during breaks or meals or when away from
school.
Conduct should be dignified, and courteous at all times with due regard to the confidential nature of student information, the
dissemination of that information in conformity with state and federal law, and likewise protect school proprietary information.
School employees are required to report to the principal or counselor any vital information told in confidence by a student if
the information involves potential harm to the student or others.
Grades or test results shall not be left in a location where unauthorized personnel may review the material.
The responsibility of keeping student information confidential is continuous and must be practiced daily.
All employees serve as representatives of the Petal School District.
Network Security and Acceptable Use Policy
I have read and understand and agree to the Network Security and Acceptable Use Policy information about appropriate use
and of the computer network at Petal School District and I understand that this form will be kept on file at the school. I will
utilize District technology resources as outlined in the information. I also understand that my picture, name, writings,
drawings, other works, etc. may occasionally be published on the Internet and be accessible on a World Wide Web server per
the discretion of the Petal School District. Further, I understand that this document is a legal and binding document.
Mission Statement and Core Beliefs
Mission Statement – The mission of the Petal School District is to empower all students with the attitudes, knowledge, and life-
long learning skills essential to thrive as responsible citizens in an ever-changing global society.
Core Beliefs:
• A person’s potential to learn is limitless.
• All people have intrinsic worth.
• Strength comes from engaging the full diversity of the community.
• Teamwork is essential to the continuous success of an organization.
• Family is the most important influence in the development of the individual.
• People can direct their own future.
• People are influenced more by what others do than by what they say.
I HAVE READ, UNDERSTAND, AND WILL COMPLY WITH THE CONFIDENTIALITY POLICY OF THE PETAL
SCHOOL DISTRICT.
I HAVE READ, UNDERSTAND AND AGREE TO THE NETWORK SECURITY AND ACCEPTABLE USE POLICY.
AS AN EMPLOYEE OF THE PETAL SCHOOL DISTRICT, I SUPPORT THE SCHOOL DISTRICT’S MISSION AND
CORE BELIEFS.
EMPLOYEE SIGNATURE: _______________________________________
DATE: ________________________
NON-CERTIFIED EMPLOYEES ONLY
I have read and understand the procedures found in the Petal School District Employee Handbook (online), the Employee
Handbook for my school/department (if applicable) and the student handbook (if applicable) for 2012-2013. I understand I am
responsible for following all policies and procedures contained in these documents. I understand non-certified employees are to
work 40 hours weekly or as otherwise set forth by their supervisor at hiring. Any hours worked over the allotted hours weekly
must be approved beforehand by the supervisor. I acknowledge the specified hours weekly permitted for me as a non-certified
employee and that any time over must be approved beforehand.
EMPLOYEE SIGNATURE: _____________________________________
DATE: ________________________
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