Kitchen Guidelines

701.1R2
Kitchen Guidelines
As organizations having events at Anamosa Schools sometimes need to utilize the kitchen
facilities, the guidelines below have been established. These guidelines have been established
for several reasons:
1. To ensure that the facility is used safe. There are many pieces of equipment that can
easily cause serious injury.
2. To ensure that the facility is maintained in a clean and sanitary manner, allowing the next
meal allowing the next meal service to go on without interruption.
3. To provide oversight to users to avoid food handling that may be unsafe.
When an organization wishes to use facilities, contact is made through the Nutritional Services
Director at 319-329-6590. The Nutritional Services Director will work with the organization and
reserve the kitchen.
The Nutritional Services Director will provide a Nutritional Services employee to oversee the
use of the kitchen. The employee’s responsibility is to provide guidance on equipment use, food
handling, and safety. The organization is responsible for providing people to prepare and serve
the food, and to clean the facility.
The organization will be charged the employee’s current pay scale including benefits.
All foods brought into or served from the kitchen must be from approved retail/wholesale
services. All food items must be in the original containers.
Nutritional Services Director must approve use of kitchen space in refrigerators and/or freezer.
Food items are not to interface with the everyday operation of the kitchen. The food items will
only be stored for a short period of time.
The person responsible for the use of the kitchen must meet with the Nutritional Services
Director to discuss the procedures and equipment usage.
Only children supervised by adults are allowed in the kitchen area. Principal and Nutritional
Services Director will determine if a nutritional services staff member must be present to
supervise.
Please leave the kitchen completely clean and in order.
Basic Sanitation Guidelines:
 Thoroughly wash hands before preparing or serving food.
 Cool hot foods to less than 40 degrees F. within 2 to 4 hours
 Cook hot foods to 165 degrees F.
 Hold hot foods at 140 degrees F or more
 Hold cold foods at 40 degrees F or less
 Handle and serve food only in a clean and safe environment
 Wear plastic gloves when preparing and serving foods
 Sanitize all preparation areas by washing surfaces and sanitizing
Approved 5/17/10_
Revised 4/4/16