Procedure Manual

Program Authority

A-01 Program Authority

Meal Services

- B-01 Child Nutrition Program

- B-02 Food Service Employee and Adult Meals

- B-03 After School Meal Programs
  - B-03AA

- B-04 Special Meals for Students
  - B-04AA

- B-05 Field Trips
  - B-05AA

- B-06 Nutrition Objectives for School Menus

- B-07 Scheduling of Lunch Periods

- B-08 Special Dietary Needs
  - B-08AA
  - B-08AB

- B-09 Resident Meal Service Using Rosters
  - B-09AA

- B-10 Non-Resident Meal Service
  - B-10AB
  - B-10 Power Failure Form

- B-11 Emergency/Disaster Shelters
  - B-11AA
  - B-11AB
  - B-11AC

- B-12 Evaluation of Recipes

- B-13 Examination and Follow-Up of Suspected Foodborne Illness (FAC. 64E-11)
  - B-13AA
  - B-13AB
  - B-13AC
  - B-13AD

- B-14 Students with Food Allergies

- B-15 Food Service on Special Testing Days
  - B-15AA

- B-16 Water Availability During Meal Service

- B-17 District Wellness Policy Rule on Food and Beverages Sold on Campus and in Vending Machines District-Wide

- B-18 School Garden to Cafeteria

- B-19 Head Start and Early Head Start Meal Accountability

- B-20 Food Truck

- B-21 United Way Early Head Start Meal Accountability
  - B-21 Roster

- B-22 Student Meal Services During Power Outage Equipment Failure or Hot Water Loss
  - B-22AF
  - B-22AG

Management of Food and Non-Food Items

- C-01 Care and Use of Commodity Foods

- C-02 Ordering Procedures

- C-03 Receiving Food/Supplies/Service

- C-04 Evaluation of Products and Services

- C-06 Production and Menu Record-Priority System

- C-07 Use of Leftover Food
  - C-07AA

- C-08 Inventory of Commodity and Purchased Food and Non-Food Items

- C-09 Inventory Transfer

- C-10 Reporting Losses of Purchased/Commodity and Prepared Foods and Non-Food items
  - C-10AA

- C-11 Quality Control: Food Products and Customer Service

- C-12 Monitoring Temperature of Equipment, Storage and Hot Water
  - C-12AA
  - C-12AB

- C-13 Removing Food, Equipment or Supplies

- C-14 Food Presentation and Service
  - C-14AA
  - C-14AB

- C-15 Share Tables for Students (During Meals)
  - C-15AA

- C-16 Storage of Purchased Food and Non-Food Items
  - C-16AA

- C-17 Administrative Procedures for Determining Fee for Service/Net-Off Invoice Procedures for All Allocated USDA Commodity Foods and Product Rebates

- C-18 Farm to School
  - C-18AA
  - C-18AB
  - C-18AC

- C-19 Menu Committee
  - C-19AA

- C-20 Protocol for Review of New Food Items

- C-21 TrakNOW
  - C-21 Creating Finished Goods for Transfer to Sate
  - C-21 Creating, Printing Inventory Worksheets and Entering Physical Counts
  - C-21 Day of Service-Posting Production-Manager
  - C-21 Menu Forecasting-Managers
  - C-21 Ordering Satellite to Base Kitchen
  - C-21 Ordering SD
  - C-21 Ordering US Foods
  - C-21 Paper Goods Usage
  - C-21 Receiving SD
  - C-21 Receiving US Foods
  - C-21 Receiving Without Order
  - C-21 Site to Site Transfers

- C-22 Food Recovery and Donation to Non-Profit Organization

- C-23 Buy American Provision

- C-24 USDA Compliance for Obtaining Price Quotes

Omitted procedures (C-05)

Free and Reduced Price Meals and Verification

D-02 Procedures for Determining the Eligibility of Students to Receive Free or Reduced Price Meals
- D-02AA
- D-02AB
- D-02AC
- D-02AD
- D-02AE

D-03 Verification of Approved Free and Reduced Price Meal Applications
- D-03AB
- D-03AC
- D-03AD

Record-Keeping and Cash Control

- E-01 School Food Service Accounting Procedures and Records

- E-02 Operating Procedures for the FasTrak ScMP POS Cash Register System
  - E-02AA

- E-03 Electronic Cash Register Correction Report (CRCR)

- E-04 Records Retention and Disposition
  - E-04AB

- E-06 End-of-Day Reports

- E-07 A la Carte Sales
  - E-07AA

- E-09 Online Payments and Refunds for Cafeteria Accounts

- E-13 Special Programs

- E-16 Satellite School Reports

- E-18 Analysis of Meals Served/Edit Checks
  - E-18AA
  - E-18AB
  - E-18AC
  - E-18AD

- E-19 Manual Edit Checks for Special Centers
  - E-19AA

Omitted procedures (E-05, E-8, E-10, E-11, E-12, E-14, E-15, E-17)

Equipment and Facilities

- F-01 Safety to Life

- F-02 Equipment Request

- F-03 Kitchen Equipment Repairs
  - F-03AA
  - F-03AB

- F-04 Disposition/Removal, Transfers and Off-Campus Loans of Large and Small Food Service Equipment
  - F-04AA
  - F-04AB
  - F-04AC
  - F-04AD

- F-05 Use of Food Service Facilities

- F-06 Equipment Maintenance
  - F-06AA
  - F-06AB
  - F-06AC
  - F-06AD

- F-07 Access to School Food Service Areas

- F-08 Department of Health Inspections
  - F-08-AA (1)
  - F-08-AA (2)
  - F-08-AA (3)
  - F-08AA
  - F-08AB

- F-09 Recycling in Food Service Area

- F-10 Carbon Monoxide Detector Alarm

- F-11 Suspected Gas Smell in Food Service Area

Personnel

- G-01 Job Descriptions and Qualifications for Food Service Personnel
- 5703-Cook I
- 5704 - Baker I
- 5707-Food Service Worker I
- 5708 - Cook II
- 5709 - Baker II
- 5723-Food Service Worker II Cashier
- 5715 Assistant Food Service Manager
- 5744 Food Service Quality Assurance Manager
- 5701 Food Services Manager I
- 5702 Food Services Manager II
- 5710 Food Services Manager III
- 6432 Material Acquisition and Transport Specialist
- REQUEST TO TRANSFER PART-TIME FOOD SERVICE EMPLOYEE
- 5728 Satellite Assistant
- Staffing Worksheet
- Glossary
- G-01AA
- G-01AB

- G-02 Personnel Transactions for Full-Time and Part-Time Food Service Employees

- G-03 Personnel Files

- G-04 Terminations Due to Resignation, Abandonment or Cause

- G-05 Illness/Injury

- G-06 Uniforms

- G-07 Training Programs at Food and Nutrition

- G-08 Staffing Formula
  - G08-AA
  - G08-AB

- G-09 Overtime - Food Service Employees

- G-10 In-County Travel

- G-11 Professional Organizations

- G-12 Food Service Employee Meals

- G-13 Civil Rights Compliance

- G-14 Customer Service
  - G-14AA
  - G-14AB

- G-15 District Employee Standards of Conduct

- G-16 Professional Standards - Continuing Education/Training
  - G-16AA

- G-17 Base School Food Service Manager – Monitoring Responsibilities

HACCP Based Standard Operating Procedures and Food Service Sanitation and Safety

- H-00 HACCP Attachments

- H-01 Personal Hygiene

- H-02 Washing Hands

- H-03 Communicable Diseases
  - H-03AA

- H-04 Sanitizing Equipment, Utensils and Facilities

- H-05 Using Suitable Utensils When Handling Ready-To-Eat Foods

- H-06 Using and Calibrating Thermometers

- H-07 Thawing Foods
  - H-07AA
  - H-07AB

- H-08 Cooling Foods
  - H-08AA

- H-09 Controlling Time and Temperature During Preparation

- H-10 Holding Hot and Cold Food at Proper Temperature

- H-11 Reheating Foods

- H-12 Date Marking Ready-to-Eat Hazardous Food
  - H-12AA

- H-13 Handling Produce (Fruits and Vegetables)
  - H-13AA

- H-14 Prevention of Cross-Contamination of Foods

- H-15 Serving Foods
  - H-15AA

- H-16 Receiving and Storage of Food
  - H-16AA

- H-17 Transporting Food to Remote Sites (Satellite Kitchens)
  - H-17AA

- H-18 Pest Control

- H-19 Food Recalls
- H-20 Food Defense
- H-21 School Garden to Cafeteria

School Allied Programs

- I-01 Special Functions For School Food Services
- I-04AA

- I-02 Purchases for PTA/PTSA Functions

- I-03 Operations of Food-Related Vending Machines

- I-04 Cooperative Sales Program
  - I-04AA
  - I-04AB
  - I-04AC

- I-05 Special Event Catering
  - I-05AA

Miscellaneous

- J-01 Dining Room Supervision

- J-02 Fund-Raising Drives Among Employees and Selling of Merchandise or Services by Employees

- J-03 Gifts and Gratuities to School Personnel

- J-06 Emergency/Disaster Preparedness and Loss

Omitted procedures (J-04, J-05)