The Board of Education shall provide cafeteria facilities in all school buildings where space and facilities permit, and will provide food service for the purchase and consumption of lunch for all students.

The Board shall also provide a breakfast program in accordance with procedures established by the Department of Education.

The Board shall provide a public hearing annually for all parents prior to determining whether or not it will provide a breakfast program for all students. If it chooses not to provide such a program, the Board shall make available the reasons for its decision.

The food service program shall comply with Federal and State regulations pertaining to the selection, preparation, delivery, consumption, and disposal of food and beverages as well as to the fiscal management of the program. In addition, as required by law, a food safety program based on the principles of the Hazard Analysis and Critical Control Point (HACCP) system shall be implemented with the intent of preventing food-borne illnesses. For added safety and security, access to the facility and the food stored and prepared therein shall be limited to food service staff and other authorized persons.

Lunches sold by the school may be purchased by students and staff members and community residents in accordance with administrative guidelines established by the Superintendent.

The operation and supervision of the food services program shall be the responsibility of the Food Service Director and the Superintendent. Food services shall be operated on a self-supporting basis with revenue from students, staff, Federal reimbursement, and surplus food. The Board shall assist the program by furnishing available space, initial major equipment, and utensils. Maintenance and replacement of equipment is the responsibility of the program. At the end of the school year, the Board shall determine its fiscal responsibility to the food service program.

A periodic review of the food service accounts shall be made by the Superintendent. Any surplus funds from the National School Lunch Program shall be used to reduce the cost of the service to students or to purchase or maintain food service equipment. Surplus funds from a-la-carte foods may accrue to the food service program.

The Superintendent shall establish administrative guidelines for the conduct of the school lunch program that shall include provisions for:

No foods or beverages, other than those associated with the District's food-service program, are to be sold during food-service hours. Foods and beverages unassociated with the food-service program may be vended in accordance with Board policy.

The Superintendent shall ensure a wholesome, nutritious food services program in the schools of the District and one which reinforces the concepts taught in the classrooms.

M.C.L.A. 380.1272, 1272a, 1272d et seq.
7 C.F.R. 210, 215, 220, 240

Revised 12/93
Revised 11/13/06