Nutrition Service Guidelines
The district will take reasonable precautions to ensure that food prepared and served in the school district,
is safe for consumption.
The District Child Nutrition Program will be the responsibility of the district’s Director of
Nutritional Services. This individual should have relevant experience in foodservice management
and have current certification in food safety.
The District will support food safety training for all Nutritional Services employees, and other
district employees involved in preparation, transportation and/or service of foods. Volunteers
involved in food preparation, transportation or service, will receive appropriate food safety
instructions from district employees as needed.
The District’s Nutritional Services Director will oversee implementation of a food safety plan
based on HACCP principles in each school building where school meals are served and other
venues serving food in the district. USDA guidelines for developing and implementing the food
safety program will be followed.
Food safety education, including hand washing and contamination, will be included in the
curriculum and take place in the district cafeterias.
Foods brought from home, intended to be served to others, must be purchased in ready-to-eat
form and wrapped in the original packaging including ingredient list.
Vending companies supplying foods for machines must provide the district with documentation
that a Hazard Analysis Critical Control Point (HACCP) Plan or Good Manufacturing Practices
(GMP) is in place at their facilities.
Groups that use the school production kitchen must:
a) Receive approval from the school district Nutritional Services Director and
b) Do so under the supervision of a school district Nutritional Services employee who is certified
in food safety. Foods prepared in the school kitchen must be purchased from an approved source.
In the event external caterers are used, the safety of food is the responsibility of the caterer and
those serving the food.
District food storage facilities cannot be used to store products not purchased by or part of the
school meals program. The District Nutritional Services Director has the authority to waive this
policy for special circumstances. In these instances, the product must be inspected and then
labeled with appropriate information.
Access to school district food production and storage areas is restricted to school Nutritional
Services employees and others as approved by the District Nutritional Services Director.