Procedure Manual
A-01 Program Authority
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- B-01 Child Nutrition Program
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- B-02 Food Service Employee and Adult Meals
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- B-06 Nutrition Objectives for School Menus
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- B-07 Scheduling of Lunch Periods
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- B-10 Non-Resident Meal Service
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- B-12 Evaluation of Recipes
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- B-14 Students with Food Allergies
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- B-16 Water Availability During Meal Service
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- B-17 District Wellness Policy Rule on Food and Beverages Sold on Campus and in Vending Machines District-Wide
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- B-18 School Garden to Cafeteria
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- B-19 Head Start and Early Head Start Meal Accountability
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- B-20 Food Truck
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- B-21 United Way Early Head Start Meal Accountability
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- C-01 Care and Use of Commodity Foods
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- C-02 Ordering Procedures
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- C-03 Receiving Food/Supplies/Service
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- C-04 Evaluation of Products and Services
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- C-08 Inventory of Commodity and Purchased Food and Non-Food Items
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- C-11 Quality Control: Food Products and Customer Service
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- C-13 Removing Food, Equipment or Supplies
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- C-17 Administrative Procedures for Determining Fee for Service/Net-Off Invoice Procedures for All Allocated USDA Commodity Foods and Product Rebates
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- C-20 Protocol for Review of New Food Items
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- 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-21 TrakNOW
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- C-22 Food Recovery and Donation to Non-Profit Organization
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- C-23 Buy American Provision
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- C-24 USDA Compliance for Obtaining Price Quotes
Omitted procedures (C-05, C-05, C-09)
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- E-01 School Food Service Accounting Procedures and Records
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- E-03 Electronic Cash Register Correction Report (CRCR)
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- E-06 End-of-Day Reports
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- E-09 Online Payments and Refunds for Cafeteria Accounts
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- E-13 Special Programs
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- E-16 Satellite School Reports
Omitted procedures (E-05, E-8, E-10, E-11, E-12, E-14, E-15, E-17)
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- G-01 Job Description and Qualifications for Food Service Personnel
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- G-02 Personnel Transactions for Full-Time and Part-Time Food Service Employees
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- G-03 Personnel Files
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- G-04 Terminations Due to Resignation, Abandonment or Cause
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- G-05 Illness/Injury
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- G-06 Uniforms
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- G-07 Training Programs at Food and Nutrition
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- G-09 Overtime - Food Service Employees
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- G-10 In-County Travel
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- G-11 Professional Organizations
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- G-12 Food Service Employee Meals
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- G-13 Civil Rights Compliance
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- G-15 District Employee Standards of Conduct
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- G-17 Base School Food Service Manager – Monitoring Responsibilities
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- H-00 HACCP Attachments
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- H-01 Personal Hygiene
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- H-02 Washing Hands
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- H-04 Sanitizing Equipment, Utensils and Facilities
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- H-05 Using Suitable Utensils When Handling Ready-To-Eat Foods
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- H-06 Using and Calibrating Thermometers
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- H-09 Controlling Time and Temperature During Preparation
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- H-10 Holding Hot and Cold Food at Proper Temperature
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- H-11 Reheating Foods
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- H-14 Prevention of Cross-Contamination of Foods
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- H-18 Pest Control
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- HACCP Checklist 2024
- HACCP Table of Contents
- HACCP Appendix
- HACCP Attachments
- HACCP Description of Program Overview and Facility
- HACCP-5 DAILY COLD-DRY STORAGE-HOT WATTER TEMPERATURE RECORD
- HACCP-7 NO COOK FOODS Process I
- HACCP-MEAL SERVICE TEMPERATURE RECORD
- HACCP-Prep, Cook, Cool and Store Reheat and Serve Process III
- HACCP-Prep, Cook, Heat and Serve chart Process II
- MEAL SERVICE TEMPERATURE RECORD
- PREP, COOK, COOL, AND STORE REHEAT AND SERVE (PROCESS I)
- Product and service quality report