SUPPORT SERVICES FOOD SERVICES School Quality Factor Standard 1.7 - - PowerPoint PPT Presentation

SUPPORT SERVICES FOOD SERVICES School Quality Factor Standard 1.7

Leaders implement operational processes and procedures to ensure organizational effectiveness in support of teaching and learning.

Leaders implement operational processes and procedures to ensure

• rganizational effectiveness in support of teaching and learning.

The Mission of the Crown Point Community School Corporation (A Partnership of Students, Families, Staff and Community) Compels All Students To Become Lifelong Learners Through The Highest Quality Educational Program. The Mission of the Food Service Department is to Support the Corporation Mission By Offering a Healthy Plan Which Promotes Healthy Habits That will Last A Lifetime.

Leaders implement operational processes and procedures to ensure

• rganizational effectiveness in support of teaching and learning.

Our Department is made up of many MOMS, AUNTS, GRANDMAS AND FRIENDS Pam Maloney-Food Service Director Michelle Simonovski – Mealtime Coordinator DeAnn Alleva – Free and Reduced Coordinator 10 Managers, 2 Managers in Training 11 Cooks 29 Production Staff /Cashiers 56 Servers and Monitors

109 Employees The old saying “It takes a village to raise a child”

Leaders implement operational processes and procedures to ensure organizational effectiveness in support of teaching and learning.

Leaders implement operational processes and procedures to ensure organizational effectiveness in support of teaching and learning. We set department goals every year to make sure we stay on track as to what is important to the service we provide.

• 1. We cross train between positions to ensure uninterrupted

service to our students.

• 2. Our participation stays right around 65% - we make sure
• ur menus represent what the students like. We hold food

committee meetings with students to make sure we capture their likes and dislikes.

• 3. We monitor food waste through our production sheets to

see how much food is wasted each day.

Leaders implement operational processes and procedures to ensure

• rganizational effectiveness in support of teaching and learning.

Food Purchases – Our students keep us busy!! Last years numbers: Pizza 120,232 servings Burgers 55,104 servings Chicken Nuggets 59,888 servings Apples 244,725 servings Total Breakfasts Served 104,596 Total Lunchs Served 757,172

Leaders implement operational processes and procedures to ensure organizational effectiveness in support of teaching and learning. Our menu process begins with our students. We have food committee meetings with the students and they are happy to tell us what they like and dislike. We then take their suggestions and work them into the menu keeping in mind cost, production capabilities with equipment and time, and of course color combinations.

Leaders implement operational processes and procedures to ensure

• rganizational effectiveness in support of teaching and learning.

Another huge factor of course is our state and federal guidelines. USDA BREAKFAST AND LUNCH PROGRAM Fruits and vegetables served with each breakfast and lunch. Daily minimums on protein and grains. Calories 350-500 k-5, 400-550 6-8, and 450-600 9-12 breakfast Calories 550-650 k-5, 600-700 6-8, and 750-850 9-12 lunch We train and retrain our staff at the beginning of each year and throughout the year to make sure they understand the guidelines.

We work with all of our students to accommodate their dietary needs such as: *Tracking allergies of food products and cross match them with our students *We offer a gluten free menu and work with students on product acceptability *We give the nurses in each school a copy of our nutritional information to help keep our diabetics safe with carb counting *Vegetarian meals are prepared and can be ordered through the manager Leaders implement operational processes and procedures to ensure

• rganizational effectiveness in support of teaching and learning.

Leaders implement operational processes and procedures to ensure

• rganizational effectiveness in support of teaching and learning.

We follow a safety program where temperatures of food and equipment are documented. Training employees is continuous. It Never Stops! We get 2 health inspections every year in every

• school. Our inspector is very complimentary about
• ur kitchens.

Leaders implement operational processes and procedures to ensure

• rganizational effectiveness in support of teaching and learning.

Serve Safe Certification through the

National Restaurant Association. 10 hour class 100% passed test All managers and production staff are required to be certified.

Department Test

All new employees take the class and we have made our own test to make sure our new employees understand the basics of Food Safety.

Leaders implement operational processes and procedures to ensure

• rganizational effectiveness in support of teaching and learning.

Leaders implement operational processes and procedures to ensure

• rganizational effectiveness in support of teaching and learning.

US HEALTHY SCHOOL CHALLENGE BRONZE AWARD – 2016 / SILVER AWARD -2011 White House visit 2016 Federal Guidelines changed to include breakfast

Continuous Improvement

We are going to be going through a state audit in March which we welcome their recommendations, suggestions and comments. We look at it as more of a learning experience so we can provide a better service.

Everything we do we can always improve for our students.

Leaders implement operational processes and procedures to ensure

• rganizational effectiveness in support of teaching and learning.

THANK YOU!

Leaders implement operational processes and procedures to ensure

• rganizational effectiveness in support of teaching and learning.