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 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.

The Board shall provide a Federal food service program for students during summer intervention programs that are mandated under Federal law. If the Board determines that it is unable to provide a Federal food service program during the summer, for financial reasons, the Board will communicate that decision to its residents in a manner it determines to be appropriate.

During all times while the food service program is operating and students are being served food, at least one employee shall be present in the area in which the food is being consumed who has received instruction in methods to prevent choking and demonstrated an ability to perform the Heimlich maneuver.

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 or designee. Lunches shall be made available, free of charge, to senior citizens who are serving as volunteers to the District.

The operation and supervision of the food services program shall be the responsibility of the Food Services Supervisor. In accordance with Federal law, the Food Services Supervisor 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.

A periodic review of the food service accounts shall be made by the Director of Special Services. 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. Surplus funds from a-la-carte foods may accrue to the food-service program.

No foods, other than those associated with the District's food service program, are to be sold during food-service hours. The District shall serve only nutritious food as determined by the Food Service Department and shall not purchase with food-service funds and shall not serve, in any food service area during meal-serving hours, carbonated beverages, water ices, chewing gum, hard candy (including breath mints and cough drops), jellies and gums, marshmallow candies, fondant (creamy sugar candy), licorice, spun candy and candy-coated popcorn. Foods 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 nonmeal times.

R.C. 3313.81, 3313.811-815
A.C. 3301-91
7 C.F.R. 210, 215, 220, 240
42 U.S.C. 1758

Revised 8/90
Revised 9/93
Revised 9/94
Revised 12/10/02
Revised 7/11/06
Revised 5/12/08