The Board of Education shall provide cafeteria facilities in all school facilities where space and facilities permit, and will provide food service for the purchase and consumption of breakfast and lunch for all students. The Board shall annually encumber the funds needed to operate the program.

The food-service program shall comply with Federal and State regulations pertaining to the selection, preparation, 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 that is 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 program staff and other authorized persons.

During all times while the food service program is operating and students are being served food, at least one (1) employee shall be present in the area in which the food is being consumed.

Breakfast and 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-service program shall be the responsibility of the Child Nutrition Director. In accordance with Federal law, the Child Nutrition Director shall take such actions as are necessary to obtain a minimum of two (2) food safety inspections per school year, which are conducted by the State or local governmental agency responsible for food safety inspections. The report of the most recent inspection will be posted in a publicly visible location, and a copy of the report will be available upon request. [Please note: Schools participating in more than one (1) child nutrition program are only required to obtain two (2) food safety inspections per school year if the nutrition programs offered use the same facilities for the preparation and service of meals. Also, the requirement for two (2) inspections does not apply to schools that only offer the Special Milk Program.]

A periodic review of the food-service accounts shall be made by the Chief School Business Official. Any surplus funds from the National School Lunch Program shall be used to reduce the cost of the service to students or to purchase cafeteria equipment.

No foods or beverages, other than those associated with the County's food-service program, are to be sold during food-service hours in the dining area. The County shall serve only nutritious food as determined by the Food-Service Department and in compliance with Federal and State regulations. No candy, soft drinks, chewing gum or flavored ice bars will be sold or served during the school day. No foods containing forty percent (40%) or more sugar by weight will be sold or served. Any juice or juice product sold or served must contain 100% real juice.

All "other foods" available during the instructional day shall reflect the Dietary Guidelines for fat by limiting the number of fat grams to not more than eight (8) per one ounce serving, or meet the USDA standard for a lunch component.

Foods and beverages unassociated with the food-service program may be vended in accordance with Board Policy 8540.

The Superintendent shall implement administrative guidelines for food sales that occur during non-meal times and comply with Policy 8510, Wellness Policy.

WV State Board of Education Policy 4320 and Policy 4321.1
7 CFR 210, 215, 220, 240