1. This is a view into the kettle area of the Jefferson County Public Schools Nutrition Service Center (central kitchen). The kettle pit is equipped with a full Cleveland Cook/Chill System. There are three 200-gallon steam-jacketed kettles and one 200 gallon pasta kettle (with basket and no lid). They have two metering/filling stations and a labeling machine. All food is packaged in 14 pound, 6-quart Cry-o-vac bags. The central kitchen serves 140 satellites and prepares about 20,000 breakfasts and 55-60,000 lunches per day.

2. Temperature control and monitoring is used on all kettles to record and document the time and temperature for all products produced. These controls are part of the department’s Hazard Analysis Critical Control Point program.

3. Time and temperature is monitored for each product cooked
Time and temperature is monitored for each product cooked. This recording device documents time and temperature and provides the necessary records to document food safety.

4. This view of the kettle pit shows the conveyor that takes the bags of food to the tumble chiller.

5. This is the top of the conveyor that brings the hot bagged food from the kettle area to the tumble chiller. At the lower left is the chute through which foods are placed into the tumble chiller.

6. This is the chute used for loading bags of hot food into the tumble chiller for quick cooling.

7. This cook tank is used for cooking roasts. Its capacity is 2000 pounds.

8. A large vertical cutter mixer is located in the cold food preparation area.

9. The interior of a large vertical cutter mixer (VCM) located in the cold food preparation area.