SUPPORT SERVICES FOOD SERVICES FOCUS - SAFETY 2014 AdvancED Standard 4: Resources and Support Systems Indicator 4.3 The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff.

Responsibility of our safety program/ Everyone Standard 4 Indicator 4.3 The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff. Responsibility of our safety program/ Everyone Manufacturers / Distributors Staff / Students and Families

Food Safety Standard 4 Indicator 4.3 The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff. Food Safety Our Government requires us to have a food safety program that is based on the principals of the Hazard Analysis Critical Control Point system. (HACCP) SERVE SAFE PROGRAM National Restaurant Association

Standard 4 Indicator 4.3 The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff. HACCP & Serve Safe programs go hand in hand They basically cover the flow of food from start to finish Purchasing, Storage, Prepping, Cooking, Cooling, Discarding We monitor the program by taking food and equipment temperatures as well as documenting results Keeping food safe is a vital part of healthy eating

ALLERGY INFORMATION Standard 4 Indicator 4.3 The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff. ALLERGY INFORMATION Nurse receives the doctor’s orders We input Student’s Allergies on our Mealtime System Notification on the Mealtime System prompts the cashier of student allergy Meal is checked by cashier/manager and is approved.

ALLERGIES Standard 4 Indicator 4.3 The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff. ALLERGIES   Gluten Free Eggs Egg Whites Pork Beef Seafood and Shellfish Dairy Milk Vegetable Oil Oats Soy  ITEM NO. MAIN ENTREES 150200 1/2 " DICED CHICKEN x 290599 1" DICED CHICKEN 785850 HAMBURGER PATTY 160702 TURKEY BURGER 561649 VEGGIE BURGER 722330 TACO MEAT 573201 SPAGHETTI SAUCE WITH MEAT

HEALTHY HUNGER FREE KIDS ACT OF 2010 SMART SNACKS IN SCHOOL Standard 4 Indicator 4.3 The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff. HEALTHY HUNGER FREE KIDS ACT OF 2010 SMART SNACKS IN SCHOOL SAFETY OF HEALTHY FOODS OFFERED

Expectation is for 3 employees to be trained to perform the Standard 4 Indicator 4.3 The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff. Expectation is for 3 employees to be trained to perform the Heimlich & CPR 40% of staff trained

Proper lifting and knife usage Accident reports Fire extinguisher Standard 4 Indicator 4.3 The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff. Yearly tutorials -Civil Rights Equipment training Monthly Safety Audits Proper lifting and knife usage Accident reports Fire extinguisher

Menu-safety bag contents Continually reviewing plan Standard 4 Indicator 4.3 The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff. Emergency Planning Menu-safety bag contents Continually reviewing plan We meet after crisis to see where improvement is needed

Schools always provide Standard 4 Indicator 4.3 The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff. Health Inspections / 2 PER YEAR Schools always provide good training!

Work orders and preventative maintenance Equipment needs Standard 4 Indicator 4.3 The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff. Facility Maintenance Work orders and preventative maintenance Equipment needs

EMOTIONAL SAFETY Standard 4 Indicator 4.3 The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff EMOTIONAL SAFETY

Continuous Improvement Standard 4 Indicator 4.3 The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff. Continuous Improvement

THANK YOU! Standard 4 Indicator 4.3 The system maintains facilities, services, and equipment to provide a safe, clean, and healthy environment for all students and staff. THANK YOU!